On an island such as Lanzarote, wine is an important ingredient in the kitchen, bringing depth of flavour to all types of dishes. Here are three fantastic recipes that all require a slosh or two of wine to be truly perfect, and which are perfectly suited for Lanzarote vintages.
Fast Artichokes Barigoule
INGREDIENTS – • 1 large onion, sliced finely • 1 medium carrot, diced finely • 3 cloves garlic, chopped • 1 tspn thyme • 1 bay leaf • 350 gms defrosted artichoke hearts • 120 mls dry white wine • 120 mls vegetable stock • 2 tspns drained capers • Zest of one lemon • Small bunch of parsley, finely chopped. • Zest of a lemon • Olive oil & extra virgin olive oil for dressing.
A rapid, veggie version of a classic Provençal dish that uses frozen artichokes because, let’s face it, they’re a bit of a faff otherwise. This dish is a great starter, but can also be served with pasta as a main course.
METHOD
1. Fry the onions and carrot in a good glug of olive oil for around 10 minutes, until the onions are soft and clear. Add garlic, thyme and bayleaf and stir for another minute.
2. Place artichokes in the pan and add the wine and stock. Bring to boil, reduce to a simmer, cover pan and cook for 6 minutes.
3. Uncover, reduce the broth a little on high heat – 5 minutes – and add parsley, lemon zest and capers.
4. Serve, dressed with olive oil and more parsley.
Moules Mariniere
INGREDIENTS – • 1 kilo mussels • 4 shallots • 2 sprigs thyme • 1 bay leaf • 150 mls dry white wine • 50g butter • 1 small bunch parsley • Salt and pepper.
METHOD
1. Pick the mussels over, removing the beards and discarding any that are open or broken. Peel and chop the shallots finely and remove the leaves from the thyme sprigs (it’s a lot easier to do this with the dried thyme available here).
2. Put the chopped shallots, thyme and bay leaf into a saucepan big enough to hold all the mussels (and which has a lid). Add the wine and heat. Cook gently for ten minutes, stirring occasionally. Chop the parsley.
3. Tip the mussels into the pan, raise the heat and slam the lid on. Check after three minutes – if all the mussels are open, they’re done; if not give them a bit more time.
4. Add the butter, bang the lid back on for half a minute, then sprinkle with parsley, season with pepper (only add salt if needed) and serve with crusty bread and the rest of the wine.
Pears poached in red wine
Another French favourite that has also become an English classic – this simple and stunning dessert combines elegance with rich texture.
INGREDIENTS – • 4 ripe pears (Conference or Packham are both available here) • Half a bottle of red wine (a young vino tinto is fine) • 120 g white sugar • 1 stick cinnamon • 2 cloves • 1 orange.
METHOD
1. Peel the pears, leaving the stem intact if you can. Place the wine and other ingredients apart from the orange into an enamel pan, add the pears and simmer for 15 minutes with the lid on, pausing to turn the pears every now and then. Test one pear with a thin knife to find out when it’s soft.
2. Remove the pears and refrigerate.
3. Peel the surface of the orange, avoiding the pith, and cut into fine strips. Cut the orange into slices, removing the pith.
4.Add orange peel and slices to wine and reduce to a syrup.
5. Strain and chill the syrup. Keep orange peel and slices to one side.
6. Put a spoonful of syrup on each plate, add a pear, spoon more syrup over the top and garnish with orange peel and slices. Serve.
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