As the weather gets slightly cooler, this week we thought it would be appropriate to swap the usual cocktail slot for a hearty recipe for left over red wine. If you find that you haven’t got any red wine left over (it happens), then it is easy to find a good red wine to cook with, and the best part is you don’t have to break the bank. Essentially there are two different kinds of red wine that you can cook with – the wine that you use in the recipe, and the wine that you sip while you cook. Sipping and cooking does wonders for inspiration – but it’s worth taking some thought into matching your red with the ingredients. This hearty meal calls for a dry red wine, such as a Petite Syrah or Zinfandel – which works just as well with the food as it does in the glass. Pour yourself a glass and get cooking.
225g/8oz Puy lentils
1 x 750g/1½lb Cumberland sausage
3 tbsp olive oil
300ml/10fl oz red wine (dry – such as Petite Syrah or Zinfandel)
2 garlic cloves, finely chopped
2 shallots, finely chopped
Leaves from 2 sprigs of rosemary
A small handful of small sage leaves
1 red chilli, seeded and chopped
6 pieces sun-dried tomatoes in oil, drained and cut across into thin strips
300ml/10 fl oz beef broth
2 tbsp chopped flat leaf parsley
Freshly ground black pepper
– Soak the lentils overnight and then drop them in a pan of boiling salted water and cook for roughly 15 minutes until tender, but still with a little bit of bite left in them. Drain and set aside as they will be added to the recipie later.
– Pass two large metal skewers diagonally through the sausage to keep it in place during cooking.
– Brush the base of a large, deep frying pan with 1 tbsp of the oil and place it over a medium heat. When hot, add the sausage and fry it for 8-10 minutes, turning it over half way through, until nicely browned on both sides and cooked through.
– Transfer to a baking tray, cover loosely with foil and keep hot in a low oven.
– Pour the excess oil out of the pan, return the pan to the heat and add the red wine.
– Increase the heat and allow it to boil vigorously until it has reduced to about 3 tbsp. Pour the reduction into a bowl and set aside.
– Add the remaining oil to the pan and add the garlic, shallots, rosemary, sage and chilli. Fry over a medium-high heat until the shallots are soft and lightly browned.
– Add the sun-dried tomatoes, lentils, red wine reduction, beef broth and some salt and pepper and leave to simmer gently until the liquid has reduced slightly and the lentils are tender.
– Stir the chopped parsley into the lentils and spoon them into a warmed shallow serving dish.
– Put the Cumberland sausage on top, remove the skewers and serve.
Have a delicious weekend