RECIRES WITH MAVRODAPHNE OF PATRAS

Mavrodaphne of Patras, beyond an excellent  red dessert wine, it is used by the chefs as an ingredient on various recipes as well as for the preparation of exquisite sauces.

We have picked one recipe & one sauce so you can easily make them at home and surprise your guests at your next gathering.

Pork fillet with pleurotus mushrooms and Mavrodaphne

A great combination of Mavrodaphne, cream, pleurotus mushrooms and pork meat. Accompany it with rice or if you feel really hungry with nice pasta like papardelle! 

Ingredients:

• 1 Pork fillet, sliced 
• 1 / 2 kg Plevrotus mushrooms 
• 1 / 2 cup olive oil 
• 2 medium onions, 
• 2 carrots, sliced 
• 1 green pepper 
• 1 red pepper 
• 250 ml Cream 
• 1 / 2 tsp Cayenne pepper 
• 1 1 / 4 cup Mavrodaphne 
• Salt 
• Freshly ground pepper 

Preparation:

1. Sauté the onions and carrots in a big pan. Add the peppers and continue to sauté until vegetables are soft.

 
2. Add the meat and sprinkle with the cayenne and freshly ground pepper. Allow the meat to brown on both sides.

3. Finish with 3 / 4 cup Mavrodaphne and cook over low heat until the alcohol evaporates.

4. Remove the meat and vegetables and place the mushrooms in the pan at higher heat. The plevrotus mushrooms will release many fluids; leave them as long as it takes for the fluids to evaporate.

 
5. Add the rest of the Mavrodaphne and lower the heat.

 
6. After 3 minutes add the meat with the vegetables and continue for another 2-3 minutes.

7. Finally add the cream and continue cooking for another 3 minutes for the sauce to become firm.

Mavrodaphne Barbecue sauce

Ingredients

• 1 small glass of Mavrodaphne
• 3/4 cup of  sugar
• 2 tablespoons of soy sauce or salt
• 1 teaspoon hot sauce or grated pepper
• 6 cloves of garlic finely chopped or 1 tablespoon garlic powder
• 2 green onions, chopped or 3 tablespoons chopped onion

Preparation

Pour the Mavrodaphne in a saucepan and add the sugar while stirring at low heat.
when the sugar melts, add the rest of the ingredients.
The result is a sweet delicious dark sauce like the one used in Chinese fried lamb chops (Chinese spareribs) 

The sauce is suitable for all kinds of meat, goes perfectly though  with pork & lamb.

An alternative Mavrodaphne-based sauce is the one known as “Mavrodaphne sauce” consisting of mayonnaise, sugar, soy sauce, salt, hot sauce garlic and onion. 

MAVRODAPHNE OF PATRAS by GEORGE KARELAS