Recipes with white wine

9 recipes that use white wine, with photos, step-by-step instructions and cook times. The quickest, Mozzarella dip, takes 15 minutes. It is most often cooked with garlic, onion and bay leaves.

Run out of white wine? Stock with 1 tsp white wine vinegar per 120ml (½ cup).

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Csalamádé

Late August in the Hungarian countryside means a kitchen full of jars: the last cucumbers, a white cabbage and a basket of pale wax peppers all go into csalamádé, the mixed pickle that sits on the table all winter next to pörkölt, sausages and fried meat. It is shredded, crunchy and bright, sweet-sour with a peppery bite, and it makes a fine side to any rich stew. The brine needs vinegar of at least 5% acidity (check the label) to keep the jars safe; never dilute it more than the recipe says. The usual slip is skipping the salting stage, which leaves the vegetables watery and the brine weak; salting draws out their juice first. Store unopened jars in a cool, dark cupboard for up to 6 months if processed, or in the fridge for a month if not; once a jar is open, keep it in the fridge and eat within 2 weeks. Chef's tip: wait at least 2 days before opening, so the flavours settle.

60 min

Hungarian Chutneys & Dips

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Morkovcha

Koreans deported to Central Asia in 1937, the Koryo-saram, could not find napa cabbage for kimchi, so they shredded carrots instead, and the result spread to every market in Russia, where it is still sold by weight as "Korean carrots". Thin strands of raw carrot are salted, sharpened with vinegar and garlic, then dressed with sizzling oil poured over ground coriander and chilli. It is crunchy, sweet, sour and hot all at once, and it sits happily beside boiled potatoes, plov or a zakuski board. A common mistake is cutting the carrots too thick: they need to be long, matchstick-fine strands so the dressing soaks in. Pass the onion through the oil to flavour it, then lift it out. Chef's tip: leave it in the fridge overnight; by the next day the carrots soften slightly and taste twice as good.

20 min

Russian Salads

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Töltött savanyú paprika

Lined up in a market jar, the little stuffed peppers look like lanterns: round or short, thick-walled pickling peppers, each packed with salted shredded cabbage and kept in a clear vinegar brine. Hungarian families put them up in September, and in winter one or two go on the plate beside roast pork, sausages or a bowl of bean soup for a sharp, crunchy contrast. The cabbage inside soaks up the brine and becomes a tart little slaw. Use vinegar of 5–6% acidity and don't weaken the brine below the amounts here. Where most people go wrong is stuffing the peppers loosely, so the cabbage floats out; pack it in firmly. Keep processed jars in a cool cupboard for up to 6 months; once opened, refrigerate and finish within 2 weeks. Chef's tip: a slice of fresh horseradish in each jar keeps the peppers crisp and adds a clean heat.

90 min

Hungarian Chutneys & Dips

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Ciorbă de pui cu tarhon

Tarragon grows in almost every garden in Transylvania, from Saxon villages near Sibiu to the Hungarian towns of Harghita, and it is what makes this chicken soup taste of the region. Pieces of chicken simmer with root vegetables and potato, the pot is soured with a splash of vinegar, and at the end sour cream and a big handful of chopped tarragon go in, giving a pale, creamy broth with a gentle aniseed lift. Unlike the egg-thickened soups of Moldavia, this one stays light and brothy. It is eaten as the first course of a Sunday lunch, with fresh bread and a hot pepper. A common mistake is adding the tarragon too early; long cooking turns it bitter and grey, so stir it in just before serving. Chef's tip: a spoon of tarragon pickled in vinegar, as Transylvanian cooks keep it, does the souring and flavouring in one.

75 min

Romanian Soups

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Beef Wellington

Beef Wellington is the grand centrepiece of British Christmas and celebration dinners, a whole beef fillet coated in finely chopped mushroom duxelles, wrapped in thin pancakes or ham and golden puff pastry, then sliced at the table to show a pink middle. It is linked, without much proof, to the Duke of Wellington. This version wraps the fillet in crêpes instead of the usual Parma ham. The duxelles is deglazed with a splash of white wine, which contains alcohol; use a little stock for an alcohol-free version. Chef's tip: chill the wrapped fillet before it goes in the pastry so everything stays tight and the base doesn't go soggy.

105 min

British Meat

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Mexillóns en escabeche

Galicia's estuaries are lined with the wooden rafts (bateas) where mussels grow on ropes, and the region's canneries have long sold them in escabeche: steamed, shelled and kept in a warm-spiced marinade of oil, vinegar and paprika. Made at home, they're a tapa for an aperitif with crisps and cold drinks, and they keep for several days. Throw away any mussels with cracked shells, and any open ones that don't close when tapped, before cooking. A common mistake is pouring the marinade over cold mussels straight from the fridge: mix while both are warm so the flavours soak in, then chill. Chef's tip: they taste best after a full day in the fridge.

40 min

Spanish Fish

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Ashlyan-fu

Ashlyan-fu is the street food of Karakol, the town on the eastern shore of Kyrgyzstan's Lake Issyk-Kul, brought by Dungan (Hui) families more than a century ago. Locals eat it for lunch on hot days at the 'ashlyan-fu row' near the bazaar: thick wheat noodles and cubes of wobbly starch jelly in a chilled, sour and fiery broth, with a strip of thin omelette, often alongside a fried potato pirozhok. It's eaten all over Kyrgyzstan and southern Kazakhstan now. This version uses a vegetable sauce rather than meat. Chef's tip: everything must be cold; chill the broth and the jelly properly, as lukewarm ashlyan-fu tastes flat.

70 min

Kazakh Pasta & Noodles

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Vegetarian lasagne

Layers of pasta, a mushroom and courgette tomato sauce and a spinach and ricotta filling, finished with white sauce and cheddar and baked until golden. A generous dish for a family meal; serve it hot with garlic bread.

85 min

Italian Pasta & Noodles

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Mozzarella dip

A rich, creamy cheese dip of grated mozzarella processed with cream and eggless mayonnaise, then mixed with spring onions, garlic, white wine and hot chilli sauce. Serve it cold with slices of tomato, cucumber or bread.

15 min

Italian Chutneys & Dips

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Goes well with white wine