Best The Oxford Bishop 19th Century Spiced Mulled Port Wine Recipes

Fresh Tomato Sauce With Fine Port Wine image

Provided by LFay5880

Categories Sauces

Time 55m

Yield 8 serving(s)

Number Of Ingredients 12

2 tablespoons extra virgin olive oil
2 garlic cloves, finely chopped
1 large sweet onion, medium dice
10 ripe roma tomatoes or 3 dozen cherry tomatoes, skinned, seeded and chopped
2/3 cup canned tomato sauce
1/2 cup fine port wine
2 tablespoons fresh basil or 2 teaspoons dried basil
1 tablespoon black olive paste
1 teaspoon sea salt
1 teaspoon black pepper
1/4 teaspoon honey
1/8 baking soda

Steps:

Nutrition Facts : Calories 84.4, Fat 3.6, SaturatedFat 0.5, Sodium 403.8, Carbohydrate 9.1, Fiber 1.6, Sugar 5, Protein 1.2

Dum Aloo Banarsi (Delicious Potatoes Cooked in a Savoury Indian image

Provided by Charishma_Ramchanda

Categories Potato

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 25

1/2 kg boiled potatoes, grated
50 g sesame seeds
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon cumin powder
1 teaspoon coriander powder
2 teaspoons ginger-garlic paste
salt
3 tablespoons coriander leaves, washed and finely chopped
3 tablespoons mint leaves, washed and finely chopped
cornflour, as required for rolling
3 onions, sliced
250 g fresh yoghurt
oil, to fry
2 tablespoons butter
2 tomatoes, chopped
2 onions, chopped
2 tablespoons tomato paste
1 teaspoon cumin powder
1 teaspoon red chili powder
1 teaspoon turmeric powder
1 teaspoon coriander powder
50 g fresh cream
1 tablespoon ginger-garlic paste
whole spices, as required

Steps:

Add all the spices to the grated and boiled potatoes in a bowl.
Mix well and shape into balls.
Roll into corn flour and deep fry in a pot.
Drain onto kitchen paper towels and keep aside.
Next, in another pot, deep fry the sliced onions till golden brown.
Mix with yoghurt and using a blender, blend to obtain a fine paste.
Heat a pan and add into it butter, spices, onion, ginger and garlic paste and tomatoes.
Saute for 15 minutes on low heat.
Stir in tomato paste and all the remaining masalas.
Now fold in the onions, salt, pepper and yoghurt paste.
Cook for 10 minutes.
Add the fried potato balls to the gravy.
Garnish with cream, mint leaves and corriander leaves.
Serve hot with parathas or rotis or rice.
Enjoy!

Nutrition Facts : Calories 397.3, Fat 19.6, SaturatedFat 8.9, Cholesterol 40.5, Sodium 189.2, Carbohydrate 50.1, Fiber 8.1, Sugar 12.6, Protein 9.8

English Bishop image

Provided by Rita1652

Categories Beverages

Time 1h

Yield 6-12 serving(s)

Number Of Ingredients 7

1 large orange
12 whole cloves
1 cinnamon stick
6 allspice berries, smashed or 1 teaspoon ground allspice
2 1/2 cups inexpensive port wine
1 tablespoon honey
2 dashes cognac (optional)

Steps:

Cut the orange almost in half. Sprinkle the inside with crushed cloves.
and place cinnamon stick inside.
Pierce the orange with small slices to make easier placing the cloves into the orange. Bake it in the oven on low heat (300F degrees) for 30-40 minutes.
Cut the baked oranges into quarters and squeeze juice into a saucepan with peels. Add 1 cup water, simmer 5 minutes.
Pour in the remaining ingredients.
Simmer gently for 10-15 minutes - do not boil or the flavor of the port will be spoiled.
Strain and serve in warm mugs or in cordial glasses.

Nutrition Facts : Calories 195.9, Fat 0.9, SaturatedFat 0.2, Sodium 19.2, Carbohydrate 22.5, Fiber 2.2, Sugar 13.5, Protein 0.8