Wine Baked Potatoes Recipes

WINE BAKED POTATO

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Make several cuts crosswise across the potato, about 1/2 inch apart and not quite all the way through. Place half of an onion slice, and a piece of butter into each cut. Place the potato onto a sheet of aluminum foil, and form a bowl. Pour the cooking wine over the potato, and fold the foil around to seal, turning the ends up like a boat to keep the wine from spilling out.
• Place the potato onto a baking sheet, and bake for 50 to 60 minutes, depending on the size of the potato. When done, cut through foil, and top with your favorite potato toppings or just salt and pepper.

BAKED PORK CHOPS WITH WHITE WINE

Steps:

• Heat the oven to 350 F/180 C/Gas 4.
• Heat the olive oil in a large skillet or sauté pan over medium heat.
• Sprinkle the pork chops lightly with salt and pepper. Brown the chops on both sides, about 8 to 10 minutes total. If the skillet is not oven safe, arrange the pork chops in a baking dish that is large enough to hold the chops in one layer. Cover with sliced onion.
• In a bowl combine the thyme and rosemary with wine and chicken broth; pour over pork chops.
• Cover the pan with a lid or cover the baking dish tightly with foil, and bake in the preheated oven for about 30 to 45 minutes or until tender and fully cooked. The minimum safe temperature for pork is 145 F.
• Remove the pork and onions to a serving platter, and keep warm.
• Use a gravy separator to remove the excess fat from the liquids. Strain the liquids into a saucepan or back into the skillet, and place the pan over medium-high heat. Bring the juices to a boil and boil for 1 minute to reduce slightly and concentrate the flavors.
• In a small cup or bowl, whisk the cornstarch with the 1 tablespoon of water until smooth. Stir in the juices and continue cooking until thickened. Whisk in 1 teaspoon of butter and stir until melted.
• Spoon the sauce over the pork chops and onions.

POTATOES IN RED WINE WITH ROSEMARY

Steps:

• Scrub potatoes. Do not peel; slice in food processor.
• Heat nonstick pan large enough to hold all the ingredients, until it is very hot. Reduce heat to medium high. Add oil, and cook potatoes, turning often to brown on both sides.
• Chop onion, and add to potatoes as they cook.
• Chop rosemary leaves, and stir into potato mixture.
• When potatoes are brown, reduce heat to simmer. Add the wine and vinegar, and season with salt and pepper. Cover, and cook until potatoes and onions are soft.

WINE BAKED POTATOES

Steps:

• heat the oven to 200c gas 6,grease a shallow oven-proof dish.
• scrub the potatoes,and slice them as thin as possible,leaving the peel on.layer the potato slices in the buttered dish.
• pour the stock and wine over the potatoes.dot with butter and cover with foil.
• bake for 1 hour until the potatoes are tender,remove the foil and sprinkle with the cheese.return to the oven for a further 15-20 minutes until golden.
• i served them with lamb chops and veg.