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 | 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 | 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...
