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|Recipe||Serves||What You Need|
|Stuffed Chicken Breasts||6||
|Salmon Fillet With Chardonnay Cream Sauce||4||
|Apple Chardonnay Tart Tartin||6||
|Rosè Summer Pudding||6||
|Roast Lamb With Merlot And Cracked Pepper Wine Jelly Jus||4-6||
|Fillet Steak With Merlot And Cracked Pepper Sauce||4||
Preheat oven to 200 degrees centigrade. Cook onions gently in a pan until golden.
Place the chicken breasts between greaseproof paper or in cling film and pound with a rolling pin to flatten. Combine the cream cheese, onion and wine jelly until smooth. Take the chicken breast out of the paper or cling film on place on an oiled piece of kitchen foil, large enough to wrap round and seal the breast. Spoon the cream cheese mix on to one side of the chicken breast and then roll up the chicken breast. Wrap the foil round in a parcel to secure the rolled breast. These parcels can be prepared in advance and set aside in the fridge. When ready to cook, place the six foil parcels in a shallow baking dish and bake for 35 minutes.
For extra flavour, melt a little Chardonnay Wine Jelly in a saucepan gently on the stove and pour over the cooked chicken before serving.
Variation - replace the cream cheese with paté or porcini mushrooms, combine with the onions and Chardonnay Wine Jelly. Wrap a little streaky bacon round the chicken breasts before placing in the foil for a rich and sophisticated main course. The perfect dinner party dish!
Heat a little olive oil in a pan until hot. Sear the salmon fillets for 2 or 3 minutes on each side. Turn the heat to low and cook the fillet through. Just before serving add the cream and 1-2 tbsp of Chardonnay Wine Jelly. Season to taste with salt and pepper and add the dill. Now reduce the sauce to a quarter of its volume and serve.
Preheat oven to 180 degrees centigrade
Line a 20cm cake tin (not loose bottomed) with greaseproof paper and butter well.
Cover the base of the tin with the caster sugar. Press down to compress the sugar and sprinkle the cinnamon over. Arrange the apples in a tight circular pattern and pressed down firmly as you go. Use a knife to spread the Chardonnay Wine Jelly over the top layer of the apples.
Roll out the pastry to 1cm thick and cut to the size of the tin. Cover the apple mix with the pastry. Press gently down, the chardonnay jelly will help it to stick down onto the mix.
Cook for 40 minutes, until the pastry is golden.
Allow to cool completely, then loosen around the edge with a knife. Place a plate on top of the pastry and then holding the plate turn the pie upside down and carefully lift the cake tin away and remove the paper. To serve, try melting the contents of a jar of Chardonnay Wine Jelly in a pan. When warm, pour the glaze over the top of the tarte tatin and serve with crème fraiche.
It's important for this recipe that you use traditional bread not pre-sliced. Trim off any crusts from the slices and line the pudding basin with the bread, ensuring that any gaps are covered. Reserve one slice.
Rinse all the prepared fruit and place in a saucepan. Add one jar (110g) of Rosé Wine Jelly and the caster sugar and heat gently for about 2-3 minutes until the sugar and jelly have melted and the juices in the fruits begin to run. Don't over cook or the flavour will spoil.
Pour the fruit and juice into the bread-lined basin reserving about half a cup of juice. Now use the last reserved slice of bread as a lid on top of the mixture in the bowl and cover the pudding basin with a saucer or plate that will fit exactly on the top. Weight down with lid with a weight and refrigerate over night. (A can of beans will serve as a temporary weight).
Before serving, make a glaze by melting the other jar of Rosé Wine Jelly in a saucepan. Add the remaining half a cup of juice and allow the glaze to cool. Turn the pudding upside down onto your serving plate and remove the pudding basin. When the glaze is cold pour over the summer pudding to cover any remaining white areas of bread. Serve with cream.
Place the leg of lamb in a roasting tin. Turn the oven down to 180 degrees, season with the salt and pepper, add the rosemary and the cloves of garlic inserted into pockets around the lamb if possible. Cover the tin with the lid or with foil and cook the lamb now for 30 minutes per pound (450g), about 10 minutes before the end of cooking add 1-2 tablespoons of Merlot and Cracked Pepper Jelly and stir into the juices. Serve with new potatoes and runer beans, pour over the jus.