Mediterranean Vegetables In A Creamy White Wine Sauce Recipes

Steps:

• In a medium saucepan over medium high heat, combine the cream, wine, flour, salt and parsley. Stir all together bring to a boil.
• Reduce heat to low and simmer until thickened.

Steps:

• In a skillet over medium heat, warm up the olive oil.
• Add the green and red bell peppers, onion and garlic and cook, stirring, for 4 minutes.
• Add the zucchini and mushrooms and cook, still stirring, for a further 4 minutes.
• Add the dry white wine and simmer uncovered for 4 minutes. By the end of the 4 minutes, the wine should have reduced a little.
• Crumble in the chicken stock cube, stir it in and simmer for 2 minutes.
• Add the cream. Turn up the heat a little and simmer for 5 minutes, until the sauce has reduced and thickened.
• Serve over pasta, rice, baked potatoes, chicken or as a side dish.

Steps:

• In a large pot of boiling water with the sea salt, blanch the carrots, celeriac, and leeks separately (cook according to your personal taste). Transfer vegetables to a large bowl.
• In a medium bowl, whisk the cream until thick and add the basil and chopped fennel. Add the chopped onions and beets to the bowl of vegetables, mix well and season with salt and pepper. Divide vegetables into separate soup plates, add a dollop of cream. Garnish with fresh herbs.

Steps:

• Pre-heat oven to 220c/400f or Gas mark 7.
• Mix together in a small dish the olive oil, balsamic vinegar, sugar, a squirt of tomato puree, a good grinding of black pepper the oregano and a small pinch of salt. (Sounds horrid - I haven't gone mad, trust me, it'll be nice)!
• Slice the courgettes into 1cm slices 4. De-seed and cut the peppers into 3cm chunks.
• Cut the onions into quarters.
• Cut the aubergine into rough 3 - 4cm chunks.
• Now, put all the prepared vegetables into a 'largish' mixing bowl pour on the olive oil mixture and stir until all vegetables are covered.
• Spread out onto a pre-heated baking tray and cook on the middle shelf of a pre-heated oven for about 25 - 35 minutes turning half way.

Steps:

• Make a batch of French Roast Vegetables with Hot Balsamic & Olive Oil Dressing, (Recipe #195130) up beforehand - OR use your own roasted vegetable or Ratatouille recipe if you wish!
• Preheat oven to 180C or 360°F.
• Grease a sturdy roasing tin or tray with a little of the olive oil.
• Brush the rest of the olive oil over the chicken or chicken breasts/pieces & season liberally with salt & freshly ground black pepper.
• Place the fresh thyme or rosemary over the top of the chicken and roast in the oven for about 45 minutes to 1 hour, dependant on the size of your chicken and/or chicken pieces. Remove from the oven and drain any excess fat away.
• Add the roasted vegetables & wine to the chicken, gently mix through or scatter around the sides of the whole chicken and turn up the oven to 220C or 450°F.
• Put the chicken and vegetables back into the oven to roast for a further 15 to 25 minutes; the chicken should be just falling off the bone, golden brown and crispy and the vegetables should be heated through & charred slightly!
• Serve with jacket potatoes or peppered potato wedges, Recipe #193370.
• N.B.
• I have cooked the vegetables alongside the chicken before, but I find that it takes up too much of the chicken fat & juices - great if you are wanting to cook a Chicken & Vegetable casserole, but in this dish I wanted the flavours to be independant of each other!

Steps:

• Melt margarine.
• Add flour, salt and blend until smooth. Stir in cold milk, gradually until thick, stirring constantly.
• If thicker sauce is desired, use 3-4 tbsp margarine and 3-4 tablespoons flour.
• •For cheese sauce, add Cheese Whiz or cheddar to taste, and stir in until melted. Serve hot over vegetables, fish or eggs.