Cooking with Fortified Wine

A collection of recipes using Fortified wines

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Jump to Recipes:-� � Madeira� | Marsala� | � Port� |� Sherry |� Vermouth

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Go to Cooking With: �Alcohol (Main Page) �| Wines� |�� Beer� |� Cider� |� Spirits� |� Liqueurs

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Below are some of the recipes on this site using fortified wines. To find them all� use the Search Page

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• If you can't drink it - don't use it in cooking

• �Add a splash of the original alcohol to soups, stews, sauces and casseroles just before serving to reinforce the flavour

• When using alcohol in� milk or cream sauces burn off the alcohol before adding to the sauce to prevent curdling

• Because alcohol freezes at a lower temperature to other liquids, excessive use in frozen desserts is not advisable

Madeira

Starters and Soups

Hot Chicken Liver Mousse��� HT HD 55mins

Eggs in Aspic��� CD HD 90mins plus chilling

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Main Courses

Prawns Newburg��� HT MC 15mins

Chicken Scaloppine��� HT Italian 25mins

Venison with Madeira Sauce��� HT MC 25mins

Chicken en Croute��� HT MC 30mins plus cooling

Foie Gras with Saut�ed Potatoes��� HT MC 30mins

Tournedos Rossini��� HT MC French 40mins

Chicken with Mandarins��� HT MC 60mins

Tripa de Vaca a Brasilerira��� HT MC Brazilian 80mins

Capon with Aubergines��� HT MC 150mins

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Accompaniments

Baked Parsnip with Madeira��� Veg HT ACC 40mins

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Desserts

Hot Compote of Figs���� Veg HT DP 15mins

Quickie Trifle���� Veg CD DP British 20mins plus chilling

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