by Paul Brown | Oct 7, 2026 | Fortified Wine Recipes
Duck breast with port and blackberry jus Crisp-skinned duck with a fruity port jus, golden potato fondants and tenderstem broccoli. Port and blackberries create a balanced sweet-savoury sauce for the rich duck breast. Serves 4 | Prep 25 min | Cook 40 min 4 duck...
by Paul Brown | Oct 7, 2026 | Fortified Wine Recipes
Port poached pear Tender pears poached in port with orange and warm spices, served withvanilla mascarpone and toasted almonds. A glossy ruby syrup gives this simpledessert a restaurant finish. Serves 4 | Prep 20 min | Cook 35–50 min | Chill 2hr 4 firm conference pears...
by Paul Brown | Oct 7, 2026 | Fortified Wine Recipes
Wild mushroom and Madeira risotto A loose,creamy risotto with browned mushrooms, Parmesan and parsley. Madeira adds warmth and depth to the mushroom flavour while a little lemon keeps the finish fresh. Serves 4 | Prep 20 min | Cook 30 min 350 g arborio or carnaroli...
by Paul Brown | Oct 6, 2026 | Vinegar Recipes
Cauliflower with sweet-and-sour glaze Crisp cauliflower florets coated in a balanced sweet-and-sour glaze, served with jasmine rice. Spirit vinegar delivers straightforward acidity without masking the ginger, garlic and sesame. Serves 4 | Prep 25 min | Cook 25 min 800...
by Paul Brown | Oct 6, 2026 | Vinegar Recipes
Cider vinegar glazed chicken thigh with roasted apples Juicy chicken thighs, caramelised apples and buttery cabbage with a cider vinegar and mustard jus. The apple-based vinegar brings a bright fruit note to a comforting restaurant main course. Serves 4 | Prep 20 min...
by Paul Brown | Oct 6, 2026 | Vinegar Recipes
Cod with white wine vinegar beurre blanc Flaky cod with crushed new potatoes, spinach and a silky butter sauce. White wine vinegar supplies the clean acidity that makes beurre blanc a natural partner for fish. Serves 4 |Prep 20 min | Cook 25 min 4 skinless cod fillets...
by Paul Brown | Oct 6, 2026 | Vinegar Recipes
Chargrilled mackerel with distilled malt vinegar cucumber pickle Smoky mackerel with fresh cucumber and radish pickle, baby potatoes and dill yoghurt. The clear distilled malt vinegar provides bright acidity whil preserving the vegetables’ colours. Serves 4 | Prep 20...
by Paul Brown | Oct 6, 2026 | Vinegar Recipes
Malt vinegar and honey-glazed pork belly Tender pork belly withcrisp skin, a tangy honey glaze, silky celeriac and savoy cabbage. Malt vinegarcuts through the pork’s richness and gives the glaze a rounded savoury edge.Serves 4 | Prep 25 min | Cook about 3 hr 30 min 1...
by Paul Brown | Oct 6, 2026 | Vinegar Recipes
Pan-roasted chicken supreme with red wine vinegar shallot jus Golden chicken, creamy mash and green beans with a sharp, savoury shallot jus. Red wine vinegar lifts the rich pan juices and balances the butter 4 skin-on boneless chicken breasts (180–200 g each)20 ml...
by Paul Brown | Oct 1, 2026 | Brandy Recipes
by Paul Brown | Oct 1, 2026 | Brandy Recipes
by Paul Brown | Oct 1, 2026 | Brandy Recipes
by Paul Brown | Oct 1, 2026 | Brandy Recipes
by Paul Brown | Oct 1, 2026 | Brandy Recipes
by Paul Brown | Sep 30, 2026 | Fortified Wine Recipes
Venison Steaks with a rich Port wine & red berry sauce Meat: Naturally lean, tender, and savory with a mild gamey depth. Sauce: Deeply sweet and tart from the port wine, redcurrant jelly, and fresh red berries. 2 Venison Steaks (about 7 oz (200g) each)1 tbsp...
by Paul Brown | Sep 29, 2026 | Wine Recipes
by Paul Brown | Sep 29, 2026 | Wine Recipes
by Paul Brown | Sep 29, 2026 | Wine Recipes
by Paul Brown | Sep 23, 2026 | Pickling Liquor Recipes
by Paul Brown | Jul 5, 2026 | Fortified Wine Recipes
Braised Beef with Mushrooms using Gourmet Classic Port 800 g braising beef (cut into large cubes)2 tbsp plain flourSalt and freshly ground black pepper2 tbsp olive oil25 g butter2 onions (sliced)2 carrots (chopped)2 celery sticks (chopped)3 cloves garlic (crushed)250...
by Paul Brown | Jul 5, 2026 | Vinegar Recipes
Honey & Herb Balsamic Baked Vegetables 2 carrots (sliced)2 parsnips (sliced)1 red onion (cut into wedges)1 red pepper (chopped)1 courgette (sliced)250 g baby potatoes (halved)3 tbsp Gourmet Classic Balsamic Vinegar2 tbsp olive oil1 tbsp honey2 cloves garlic...
by Paul Brown | Jul 5, 2026 | Chutney Recipes
Banana Chutney made with Gourmet Classic Brick Lane Chutney Liquor Make a Chutney from over ripe Bananas, even the ones with Brown spots on the skin 800 g ripe bananas – the brown spotting skin stage works well1 medium onionJuice of 1 lemon300 ml Brick Lane Chutney...
by Paul Brown | Jul 4, 2026 | Wine Recipes
Lobster beurre blanc with Gourmet Classic white cooking wine This Lobster beurre blanc showcases the clean, balanced acidity of Gourmet Classic White Wine, reduced to form the foundation of a refined, silky sauce. As the wine concentrates, it brings clarity and...
by Paul Brown | Jun 5, 2026 | Brandy Recipes
Chicken in Creamy Mushroom and Brandy sauce This recipe showcases the smooth, warming character of Gourmet Classic Brandy, adding depth and richness to a classic creamy chicken dish. 4 skinless chicken breasts2 tbsp olive oil30 g butter2 shallots (finely diced)2...
by Paul Brown | Apr 4, 2026 | Wine Recipes
Steak with Bordelaise Sauce using Gourmet Classic Cabernet Sauvignon Cooking Wine Bordelaise sauce is a rich French red wine sauce with shallots, stock, and butter, perfect for drizzling over steak or roasted meats. 1 – 2 tablespoons unsalted butter2 – 4 large...
