This pink peppercorn sauce works perfectly with beef, pork and chicken. The subtle nuances of the peppercorns works fantastically well with the Weltevrede 1912 Cabernet Sauvignon. Head straight on to the recipe ♥
About a year ago I got a new routine at gym. It involved a lot of exercises using my knee joints and after a few months my knee started clicking when ever I bent right down. I kept changing my routine to see which exercise was causing the painful snapping of the ligament but my knee got worse. My acupuncturist told me that there was inflammation around the knee, but treatment for that resulted in no improvement. I went for Bowen Therapy and strangely that made it worse and so off I went back to the chiropractor. I had been to see him in March but when I was woken up by the pain in August I went back. He stripped as much of the inflammation as he could, but after 2 treatments I went for what is always my last resort. I am not keen on being injected with cortisone, but there was no ways I could go on holiday with my knee so bad. I had an injection into the knee and that in itself was painful. I have bruised the cartilage which will take about 3 months to heal. I got a new routine at gym as I cannot do any pinch movements using the knee joint. Thankfully I can walk and swim so all is good. There was more good news for me as I was asked to collaborate with Weltevrede wine estate to create recipes that will go well with their wines. The first wine that I used was the limited release Weltevrede 1912 Cabernet Sauvignon. This is a wine to celebrate the people who are part of the estate. I wanted to enhance the spice aspects of the wine, and using the white pepper nuances on the palate, I created a pink peppercorn sauce. This brings out the berries in the wine and makes for a perfect accompaniment.
- 250mls chicken stock
- 250mls white wine
- 15mls pink peppercorns, lightly crushed
- 30mls Brandy
- 45mls Worcestershire sauce
- 150mls cream
- Place the stock, wine, peppercorns and Brandy into a sauce pan
- Bring to the boil and reduce by half
- Place the Worcestershire sauce into a large frying pan
- Heat until caramelized
- Add the reduced stock and the cream
- Simmer until it starts bubbling
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Disclosure: I was asked to create recipes for Weltevrede. A case of the wine was sent to me and the cost of the ingredients was covered. A donation in my name, in lieu of payment has been made to The Edge Of Life Fund. This recipe originally appeared here. This post is in line with my blogging policy.
What I blogged October 29:
- one year ago – Le Mesturet
- two years ago – Béarnaise Sauce
- four years ago – Regional And Seasonal Challenge
- five years ago – Vegetable Stock