Main Course Recipés
The Kitchen @ CDV
Our passion at carte-du-vin is wine and food pairing
Check out our tried and tested recipes, each with a wine recommendation!
1. Assemble all the ingredients before starting to cook
2. Always pre-heat your oven in advance
3.Keep tasting and adjust seasonings as you go along.
Baked Salmon with Pistachio Crust
Intro: This fish dish is one of my 'go to' dishes for a quick supper for those unexpected visitors. Easy to prepare and uses store cupboard ingredients (I always have salmon steaks in the fridge)
Beef with Gorgonzola-Walnut “Butter”
This recipe is great to use when you BBQ a steak just have the walnut butter ready and pour over the grilled meat.
Clementine & Vodka-baked Salmon with beetroot crème fraiche sauce
This dish makes a great centre piece for a Summer lunch can be served warm or cold
6 -8 servings
Duck Breast with Honey, Soy & Ginger
Duck is a versatile meat. it has plenty of flavour and stand up well to many strong flavoured sauces
40 to 60 minutes depends on how rare you like the meat
Five-spice Duck Breasts with Honey & Soy
Great dish – if you are on a diet replace the pasta with bean sprouts makes an authentic Chinese dish!
30 minutes plus at least 1 hour to marinate Duck Breasts
Marinated Roast Leg of Lamb
This recipe says cook in the oven but it can be put on the BBQ. – Bash the meat with a meat hammer or rolling pin. We are still old school and have a charcoal BBQ so I cook the lamb for 20 minutes in a hot oven then finish off on the BBQ.
marinade overnight if possible - approx 1 hr depending how rare
Parma Ham and Red Pepper Carbonara
Using Parma Ham in this recipe makes a change from the normal bacon, make sure it is crisp, so you enjoy the mix of textures.
Prawn, Asparagus and Avocado Salad
Prawns, asparagus and avocado are a marriage made in heaven, with fresh lemon dressing this recipe makes a brilliant summer lunch.
Roast Duck Breast with Marmalade Sauce
Duck and orange are a marriage made in heaven add a little Grand Marnier to make it extra special!
40 to 60 mins depends on how rare you like the meat.
Roast Duck Casserole
Instead of lardons I normally use a small gammon joint which I cook in water with any veg/herbs I might have in the fridge and then use the juice as part of the stock
2 - 4 servings
Rosemary & Salty Roast Chicken
Intro: There is nothing like a Sunday roast and this easy recipe is perfect to please the whole family.
Overnight marinade - 2hrs cooking & resting time