I have badly over sweetened some wine by back sweetening, all part of the learning curve, didn't realise how little you need use in reality. Is there a way of correcting it or a good use for wine other than drinking it. Failing that people I don't like will be getting a bottle for xmas (its the thought that counts) :twisted:
Over sweetened
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BeerCat
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Make a dry wine and blend them. Works welll for Mead.
Dutto
Landlord.
I often use wine in cooking and in curries and chillies I always add a spoonful of sugar to off-set some of the harshness of the curry power or cayenne pepper.
Using sweet wine for marinading and cooking meat curries or chillies would soon get rid of it in this house! :thumb:
Using sweet wine for marinading and cooking meat curries or chillies would soon get rid of it in this house! :thumb:
simon12
Landlord.
If you haven't bottled it yet you can just add some yeast. I have never heard of wine in curry before can you recommend a recipe.
Dutto
Landlord.
For a beef curry:
Day One
Cut up the beef, put it into a bowl, cover it with wine, cover the bowl with cling-film and place it into the fridge overnight. Stir it a couple of times.
Day Two
Coarsely chop up twice the weight of onions as you have beef and chop up a bulb (not a clove) of garlic.
Fry the onions (I prefer to use Coconut Oil instead of Ghee because it's easier to get hold of but Olive Oil will do). When the onions go translucent chuck in the chopped garlic and keep frying until the garlic starts to brown.
At this stage it's time to add either a Madras Curry Paste (Pataks do a decent one), Madras Curry Powder (Sharwoods do a decent one) or in my case a mixture of ground spices that has developed from a variety of sources and resides in a plastic container in the kitchen marked "Curry Powder"!
I also add some Garam Marsala (Lidl's best) at this stage to provide the curry with aroma rather than heat.
Add sufficient spices to suit your palate (I always keep some cayenne pepper to one side in case the curry needs a bit more kick) and fry it along with the onions and garlic. At this stage, if the paste/powder sticks to the bottom of the pan keep stirring and adding water until the mixture is "frying" rather than "boiling".
After about ten minutes, drain the beef (retaining the marinade) and stir it into the onions, garlic and spices so that it fries on all sides. It usually releases liquids which will boil off so when the beef is at the "frying" stage, pour in the marinade, add a couple of Beef Oxo cubes, bring the liquor back to the boil and let it simmer in an open pan. As it thickens keep adding a bit more water to prevent it sticking.
At this stage the world is your oyster. Over the years I have added dried papaya, dried pineapple, sultanas, raisins, a variety of nuts including desiccated coconut.
This is also the time to taste the sauce and add salt to taste, cayenne pepper if it lacks "heat" and/or black treacle or golden syrup if it's not quite sweet enough.
When the beef is tender I take the curry off the heat, stir in a tin of coconut milk and then reheat it to serve.
If you wish to give the curry a bit more colour and flavour, when it is being reheated you can stir in some chopped chillies, coriander leaf, chopped chives or spring onions.
I normally serve the curry with plain rice, naan bread and beer.
Enjoy! :thumb:
PS
All my cooking is "by taste" rather than "by recipe".
Fortunately, only ONE dish has finished up down the drain. This was when I came beck from India with some pure Tamarind Paste and put a huge dollop of it into the pan after the beef had been fried.
The resulting liquid tasted like a hundred times stronger version of HP Sauce. We had visitors and no more beef available so I fished the beef out of the mixture, rinsed it in a colander, poured/pushed the rest down the sink and started all over again with the oil, onions and garlic.
Weirdly, it tasted fine and I have been unable (or too scared?) to try and replicate it!
simon12
Landlord.
I like the recipe, I always cook based in reading a few recipes and judging based on how I think it will work. What beef do you use?
Dutto
Landlord.
Usually, the cheapest available (and stewing steak at a pinch).
The tougher the beef, the longer it takes to cook and the tastier it seems to be.
In France I have used horse. The neck joint is cheap and gives lovely chunks of fat-free meat.
Enjoy! :thumb: :thumb:
PS
Some people get emotional about killing and eating "Old Dobbin" ... :whistle:
...but I just remember all the times he fell at the first fence and cost me money! :lol: :lol:
BeerCat
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For a beef curry:
Day One
Cut up the beef, put it into a bowl, cover it with wine, cover the bowl with cling-film and place it into the fridge overnight. Stir it a couple of times.
Day Two
Coarsely chop up twice the weight of onions as you have beef and chop up a bulb (not a clove) of garlic.
Fry the onions (I prefer to use Coconut Oil instead of Ghee because it's easier to get hold of but Olive Oil will do). When the onions go translucent chuck in the chopped garlic and keep frying until the garlic starts to brown.
At this stage it's time to add either a Madras Curry Paste (Pataks do a decent one), Madras Curry Powder (Sharwoods do a decent one) or in my case a mixture of ground spices that has developed from a variety of sources and resides in a plastic container in the kitchen marked "Curry Powder"!
I also add some Garam Marsala (Lidl's best) at this stage to provide the curry with aroma rather than heat.
Add sufficient spices to suit your palate (I always keep some cayenne pepper to one side in case the curry needs a bit more kick) and fry it along with the onions and garlic. At this stage, if the paste/powder sticks to the bottom of the pan keep stirring and adding water until the mixture is "frying" rather than "boiling".
After about ten minutes, drain the beef (retaining the marinade) and stir it into the onions, garlic and spices so that it fries on all sides. It usually releases liquids which will boil off so when the beef is at the "frying" stage, pour in the marinade, add a couple of Beef Oxo cubes, bring the liquor back to the boil and let it simmer in an open pan. As it thickens keep adding a bit more water to prevent it sticking.
At this stage the world is your oyster. Over the years I have added dried papaya, dried pineapple, sultanas, raisins, a variety of nuts including desiccated coconut.
This is also the time to taste the sauce and add salt to taste, cayenne pepper if it lacks "heat" and/or black treacle or golden syrup if it's not quite sweet enough.
When the beef is tender I take the curry off the heat, stir in a tin of coconut milk and then reheat it to serve.
If you wish to give the curry a bit more colour and flavour, when it is being reheated you can stir in some chopped chillies, coriander leaf, chopped chives or spring onions.
I normally serve the curry with plain rice, naan bread and beer.
Enjoy! :thumb:
PS
All my cooking is "by taste" rather than "by recipe".
Fortunately, only ONE dish has finished up down the drain. This was when I came beck from India with some pure Tamarind Paste and put a huge dollop of it into the pan after the beef had been fried.
The resulting liquid tasted like a hundred times stronger version of HP Sauce. We had visitors and no more beef available so I fished the beef out of the mixture, rinsed it in a colander, poured/pushed the rest down the sink and started all over again with the oil, onions and garlic.
Weirdly, it tasted fine and I have been unable (or too scared?) to try and replicate it!
Cheers mate this is something else i have to try out. I do love a curry.
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