Monday, 14 November 2011

Recipe - Baked Potatoes and Mulled Wine

Usually on bonfire night, my college kindly puts on an evening of fireworks with a bonfire and mulled wine. This year due to the the organiser had a little spat and refused to put it on. A real shame since bonfire night actually fell on a Saturday. Anyway, since there was no mulled wine and fireworks, I thought I would host 'mulled wine and a view of a wall' in my room (my room looks out onto a wall). This was a safe option: I saw some other people who had decided to watch the fireworks from the roof of my building by climbing up there. An excellent idea. Well, it was until the aforementioned non-organiser of the fireworks caught them climbing back into the building with a very disappointed look upon his face. I saw this because you climb out onto the roof from the kitchen and I was in there making the Guardian's 'perfect baked potato'. The recipe that I used for the wine was based on the Guardian's 'perfect mulled wine' too. I am very annoyed that Facebook can now record what you've been reading on online newspapers. I rarely look far past the life and style pages on the Guardian.
Baked potatoes and mulled wine
2 large baking potatoes
Salt
Butter

Half an onion, chopped
2 cloves of garlic, chopped
1 tin of butter beans, drained of the liquid
2 tbsp tomato puree
1 glass of red wine

Wash the potatoes thoroughly. Whilst still wet, sprinkle them all over with an even coating of salt. Put in the oven at 220 for 1h10mins.
Meanwhile, fry the onion and garlic in a little butter. Once starting to colour, add the butter beans and tomato puree. Add the wine and season with lots of salt and pepper and two teaspoons of sugar. Bring to a simmer and cook for 10 minutes, adding a little more liquid if necessary.

3 bottles of red wine
250g caster sugar
2 star anise
2 cinnamon sticks, broke in half
2 tsp ground nutmeg
1 orange, peeled and juiced
1 orange, studded with 10 cloves
5 cardamom pods

Pour the sugar, orange juice, orange peel, spices and clove-studded orange in a large saucepan. Dissolve the sugar then add enough red wine to cover (this was about half a bottle) and keep on the heat until it has turned into a syrup.
Add the remaining wine and heat through, ensuring it does not boil away.

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