Posts Tagged ‘booze’

A Recipe What Has Booze In It

Thursday, January 15th, 2009

A Boozy Recipe

Pork Chops with Cider and Apple

Serves: 2

Ingredients:

Olive oil

2 pork chops

1 red onion, peeled and chopped

100ml double cream

200ml of cider

1 red apple, sliced into wedges

salt and pepper

Steps:

1.  Grab a frying pan and heat a drop of the olive oil over a high heat.

2.  Once the oil is hot, place the pork chop in the pan and cook for around 5 minutes or until the side has turned brown.

3.  Flip the pork chop over and cook on the other side.

4.  When both sides have turned brown, remove from the pan and turn the heat down to about halfway.  Add the chopped onion (and a little more oil if the pan is too dry) and fry until the onion starts to soften-about 2 minutes.

5.  Now add the apples, pour in the cider and stir with the onions.  Leave this to bubble gently until about half of it evaporates.

6.  Now pour in the cream and stir it all together.

7.  Add the pork chops back in, then add some salt and pepper and continue cooking for about 10 minutes (you may need to flip the pork chops over again halfway through this last cooking time.)  Serve by putting the pork chop on a plate, then pouring over the apple, onion and cider sauce.  Serve with some mash potatoes or vegetables.

Guide To Booze

Thursday, January 15th, 2009

Picture the scene…’It’s a Tuesday and you’ve finally landed a date with the girl of your dreams and you’re taking her out to a fancy restaurant. It comes to ordering the wine and due to your ignorance you simply ask for the cheapest wine on the menu. In a fit of pompous anger she spits in you face, pushes over the table and leave!

To help avoid this here is a guide to wine.

Choosing The Right Wine

Wine isn’t just a cheap way to get drunk quickly-whenever your mates are round or if you’re eating out, choosing the right wine is an easy way to make a meal even better.

As a rule of thumb, white wine goes best with fish and white meat (chicken, turkey etc.) and red wine with meat dishes-steaks, burgers or even pasta that has meat such as spaghetti bolognaise.

Here’s a brief guide to the different kinds of red and white wine:

Varieties of Red Wine

Merlot

Not as strong as other red wines, it has quite a soft, mellow taste to it.  It is a great match for pasta dishes, like spag bol.

Rioja

(Pronounced ree-oka) Quite a strong taste, rioja is a Spanish wine and goes well with steak and other dishes that are full of flavour.

Cabernet Sauvignon

(Pronounced cabernay so-vinyon) Cabernets have a rich blackcurrant taste.  They are traditionally aged in oak, so can take on an aromatic woody flavour.  Cabernet goes well with beef, or lamb.

Varieties of White Wine

After something a little more refreshing?  Then white wine it is…

Pinot Grigio

(Pronounced peen-oh grijee-oh)  A very light and refreshing wine.  Usually a house wine in restaurants, goes very nicely with fish or chicken dishes, or cool salads in the summer.

Sauvignon Blanc

Sauvignon Blanc are typically very light wines, and tend to be crisp and acidic, making it ideal for more heavier foods such as risottos.

Chardonnay

Chardonnay can be one of the cheapest wines to buy, but still tastes great.  The taste varies depending on where the grapes have grown.  It goes best with poultry or seafood, like lobster or scallops.