Chicken Madeira

Wine is not just a beverage with dinner, but can also be a key ingredient in dinner. Madeira wines are known for their versatility. Madeira perfectly complements all sorts of ingredients because of its vast range of wines. It not only adds flavors, but also dimension to the dishes. From soups to stews to desserts, it packs quite a punch and has an intense impact on the final product.

Madeira wine evolved on the island of the same name on the coast of Portugal. It presents different characteristics to all other types of fortified wine due to its specific winemaking process, since it is obtained by intentional heating, and characterized by a distinct ‘baked’ bouquet.

Madeira is classified according to several designations, including vintage, grapes used, and sweetness. There are a few variations on the production method, but Madeira must be oxidized and heated (a process called “maderization,” named after the wine). This makes for a fortified wine that can last for centuries.

Madeira has several taste profiles, but most will have flavors of caramel, walnut oil, peach, hazelnut, orange peel, and burnt sugar.

The first thing to check before cooking a Madeira based dish is what kind of wine does the dish require? It is always safe to use an average blended Madeira. Choose the safest- Finest or Rainwater type. These are packed with flavors and aromas and are typically inexpensive.

A good example is Sandeman Madeira Rainwater. It is light in body but full of flavor. It has a light amber color with golden highlights, as well as clean, nutty aromas. Its flavor is nutty and lightly complex, with a clean finish. This Madeira makes a wonderful accompaniment to a variety of foods and is also a fabulous cooking wine that can be used in various traditional dishes. ‘Rainwater Madeira’ was so named in the 18th century because it is as soft as rainwater and the color of straw, glistening after a shower of rain.

Chicken Madeira

Course

Main Dish

Cuisine

American

Keyword

chicken Madeira

Servings

Ingredients

Chicken

454 gm boneless/skinless chicken breast, sliced lengthwise
1 tsp garlic powder
1/2 tsp Italian seasoning
1/2 tsp Paprika
1/2 tsp EACH salt & pepper
1 Tbsp EACH butter & olive oil

Sauce

2 Tbsp butter,
1 Tbsp olive oil
454 gm mushrooms, thickly sliced
1 small onion, finely sliced
2 large cloves garlic, minced
2 Tbsp fresh parsley, finely chopped PLUS more for garnish
1 1/2 cups Madeira wine preferably Sandeman Madeira Rainwater
1 1/2 cups beef broth, low sodium
1/2 cup heavy cream
sea salt & pepper to taste
100 gm mozzarella cheese, shredded

Course

Main Dish

Cuisine

American

Keyword

chicken Madeira

Servings

Ingredients

Chicken

454 gm boneless/skinless chicken breast, sliced lengthwise
1 tsp garlic powder
1/2 tsp Italian seasoning
1/2 tsp Paprika
1/2 tsp EACH salt & pepper
1 Tbsp EACH butter & olive oil

Sauce

2 Tbsp butter,
1 Tbsp olive oil
454 gm mushrooms, thickly sliced
1 small onion, finely sliced
2 large cloves garlic, minced
2 Tbsp fresh parsley, finely chopped PLUS more for garnish
1 1/2 cups Madeira wine preferably Sandeman Madeira Rainwater
1 1/2 cups beef broth, low sodium
1/2 cup heavy cream
sea salt & pepper to taste
100 gm mozzarella cheese, shredded

Instructions

In a large saucepan melt 2 tablespoons of butter. Add 1 tablespoon of oil then add the mushrooms to the pan. Cook the mushrooms for about 5 minutes until they become soft.
Add the onions to the pan & cook them along with the mushrooms for about 2-3 minutes. Add garlic & parsley to the pan & sauté them for a minute or two. Then, transfer this mixture to a plate.
Slice the chicken breast in lengthwise strips. Season with garlic powder, Italian seasonings, paprika, salt & pepper.
In the saucepan, melt a tablespoon of butter. Add a tablespoon of oil as well & let the butter foam. Add the chicken breast to the pan & cook it on both sides for 3-4 minutes each until golden brown. When it is cooked, transfer it to the plate with the mushrooms.
In the same pan, pour in the Madeira wine & bring it to a boil. When it has reduced to almost half its volume, add the beef stock & boil it for about 10 minutes until only ¼ of the original volume remains.
Add the heavy cream to the pan & simmer it for 2-3 minutes until it thickens. Sprinkle a pinch of salt & pepper into the pan to add flavor & stir.
Return the cooked chicken to the pan along with the mushrooms. Top it with the shredded mozzarella cheese. Place the pan in the oven broiler and broil it for 2-3 minutes until the cheese has completely melted.
Remove the pan from the oven. Place chicken on a serving platter & garnish with some parsley. Nice served with mashed potatoes.

Turkey Burgers w/ Peach Chutney

When I think of summer food, I think easy. Food that can be cooked and enjoyed outdoors as easily as indoors. These turkey burgers are a perfect summer dish for the everyday meal or to serve at a barbecue. The end result is a juicy turkey burger, full of fruity summer flavor.

Intuitively, you might not consider meat and fruit to be perfect flavor companions, but you will find that their sweet and salty relationship does work. The main challenge with fruit and meat is finding the right combinations. Turkey is a good match for flavor of peaches.

Deliciously spiced with the perfect balance of sweet and savory this turkey burger is topped with smoked cheese and peach chutney all cooked up to perfection and served on focaccia bread instead of the usual burger bun. Swapping out tomatoes for peach chutney also adds to their uniqueness.

Turkey Burgers w/ Peach Chutney

Course

Main Dish

Cuisine

American

Keyword

turkey burgers w/ peach BBQ sauce

Servings

Ingredients

454 gm ground, white & dark turkey meat
1/4 cup panko breadcrumbs
1/4 cup milk
3 cloves garlic, minced
1 1/2 tsp Italian seasoning
1/2 tsp EACH salt & pepper
150 gm mushrooms, thickly sliced
1/2 red onion, sliced
1-2 Tbsp oil
100 gm smoked cheddar cheese
1/2 cup bottled peach chutney
4 focaccia 'buns', lightly buttered & grilled
guacamole for garnish if desired

Course

Main Dish

Cuisine

American

Keyword

turkey burgers w/ peach BBQ sauce

Servings

Ingredients

454 gm ground, white & dark turkey meat
1/4 cup panko breadcrumbs
1/4 cup milk
3 cloves garlic, minced
1 1/2 tsp Italian seasoning
1/2 tsp EACH salt & pepper
150 gm mushrooms, thickly sliced
1/2 red onion, sliced
1-2 Tbsp oil
100 gm smoked cheddar cheese
1/2 cup bottled peach chutney
4 focaccia 'buns', lightly buttered & grilled
guacamole for garnish if desired

Instructions

In a small dish, combine panko crumbs & milk; allow to soak for 5 minutes. Add mixture to ground turkey along with garlic, Italian seasoning, salt & pepper. Use hands to combine. Divide into 4 equal amounts & press gently into burger patties. Set aside in refrigerator.
Slice mushrooms & red onion & sauté in oil on a griddle until cooked. Remove from griddle & set aside. Grate cheese. Slice focaccia 'buns' & lightly butter.
Preheat grill to medium high or use your griddle & cook burgers for about 6-8 minutes per side depending on the thickness. Lightly toast focaccia 'buns'.
When burgers are nearly cooked, Spread some peach chutney on each burger then divide cheese between them & grill for about 1 minute for cheese to melt.
On the bottom pieces of focaccia, lay a burger then some sautéed mushrooms & onions. Top with remaining focaccia & serve with guacamole if desired

Recipe Notes

Just to keep the prep work easy, I opted for a bottled peach chutney & it was great!

Beef Stroganoff French Bread

The original recipe of beef stroganoff did not include paprika or mushrooms, but both are a popular variation on the theme, as is the practice of serving beef stroganoff over egg noodles.

In the 50s and 60s, the famous stroganoff saw quite a bit of popularity in North America, but with the passage of time the image was marred by the availability of canned cream of mushroom soup and poor cuts or pieces of meat that were ‘slopped’ over cooked noodles or rice and is served in school cafeterias.

This dish saw so much popularity, it actually became an iconic food and cuisine. But unfortunately, it was this cafeteria version of this delicious dish that everyone in North America came to associate with the name.

As with so many dishes as time passes, every variation adds a different twist on the classic. In Australia and the UK, the recipe of beef stroganoff is quite similar to that of North America and is simply eaten with rice.

In the British restaurants, beef stroganoff is cooked to a creamy consistency and then served with a white wine while the authentic or original stroganoffs, which are similar to red stews, are generally served with scoops of sour cream.

In Portugal & Brazil, beef stroganoff is better known as ‘estrogonofe,’ and is cooked with tomato paste, beef strips or dices, with mushrooms, onions and with heavy whipped cream.

Chicken Stroganoff, made with the strips of chicken breast is also famous in Brazil, which is known as ‘fricassee,’ and it is served with crispy straws of potatoes & white rice. In Sweden, sausage stroganoff is more common.

Some other variations of beef stroganoff are also made with canned sweet corn, with ketchup and wine. This dish is also served creatively in crepe fillings or as toppings for all kinds of pizzas and with baked potatoes.

I’m making our beef stroganoff with ground beef as well as some of the classic ingredients. Instead of serving it with French bread, we are having it inside the French bread.

Beef Stroganoff French Bread

Beef Stroganoff in French Bread-page-001

Course

Main Dish

Cuisine

European

Keyword

beef stroganoff French bread

Servings

Ingredients

4 Tbsp olive oil
150 gm mushrooms, thickly sliced
2 tsp salt, divided
1/2 tsp pepper
2 Tbsp thyme
2 Tbsp butter,
1/2 cup onions, diced
2 cloves garlic, minced
454 gm lean ground beef
3 Tbsp flour
2 tsp smoked paprika
1 1/2 cups beef broth
1/2 cup sour cream
1 tsp Dijon mustard
1 loaf French bread, inside hollowed out
230 gm mozzarella cheese, shredded
2 Green onions, sliced for garnish

Course

Main Dish

Cuisine

European

Keyword

beef stroganoff French bread

Servings

Ingredients

4 Tbsp olive oil
150 gm mushrooms, thickly sliced
2 tsp salt, divided
1/2 tsp pepper
2 Tbsp thyme
2 Tbsp butter,
1/2 cup onions, diced
2 cloves garlic, minced
454 gm lean ground beef
3 Tbsp flour
2 tsp smoked paprika
1 1/2 cups beef broth
1/2 cup sour cream
1 tsp Dijon mustard
1 loaf French bread, inside hollowed out
230 gm mozzarella cheese, shredded
2 Green onions, sliced for garnish

Instructions

In a saucepan, heat olive oil over medium heat. Sauté mushrooms with 1 tsp salt & pepper; add thyme. Cook until mushrooms are golden, approximately 4 minutes. Remove from pan & set aside.
Preheat oven to 350 F.
To the saucepan, add butter, onions & garlic & sauté 2 minutes. Add ground beef & cook until browned, approximately 4 minutes. Add flour, paprika & remaining 1 tsp salt. Add beef broth, sour cream & mustard; mix thoroughly & add reserved mushrooms.
Fill hollowed French loaf with stroganoff & top with shredded cheese. Place on a foil lined baking sheet & bake for 20 minutes until cheese is golden & melted.
Sprinkle with sliced green onions & serve immediately.