Rosé Daube

This is a great meal for the summer or the winter because the really tasty sauce has a lightness and fragrance to it because of the wine and the orange peel. Originally developed for a St Valentine’s Day set menu during lockdown, I’m thrilled to put this in the course so you can all enjoy it. I love making and eating dishes like these that are a little unusual and really moreish and yummy. Since lockdown, customers have eaten it at weddings and funerals.❣️ Vegan people love it, meat eaters love it (and focus on what’s there and how lovely it is, rather than what isn’t there – the trick to opening meat eater eyes to vegan food).

By making this dish, you will acquire and practice the following skills:

• Cook puy lentils to al dente, holding bite for long-cooked sauces.
• Prepare and chill sausages before slicing to keep structure.
• Sweat onions, garlic, and carrot slowly for sweetness and depth.
• Finely chop olives to disperse umami without visible pieces.
• Deglaze with rosé wine, simmering off alcohol while preserving fragrance.
• Infuse with orange peel strips for citrus lift.
• Balance sauce thickness using cornflour slurry while keeping plenty of liquid.
• Reheat and enrich mash in a pan for texture change and buttery finish.
• Cook mushrooms quickly at high heat to avoid waterlogging.

Watch each video in turn, have a go at the dish, and use the quiz as a friendly nudge to make the skill your own.

#rosédaube

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