Especially during cooler months of the year it’s nice to relax at home and really enjoy a lovely home cooked meal. Or perhaps you have guests for dinner and no idea what to cook. Or even better, no time to cook.
This post gives you a simple menu idea from start to scratch. Including wine pairing so you don’t have to think of a thing!
Plus a special treat for you – promo Code “FUNKYFORTY15” to receive CHF 15 off your next wine order.
So keep on reading for a super easy to cook Fall menu with wine pairing
Easy to Cook Fall Menu with Wine Pairing
With no time to cook, I like to keep apero simple with truffle chips and sticks wrapped in prosciutto ham.
Wine: Dézaley (available here)
Coq-au-Vin pie served with salad
This is one of my favourite meals to cook for guests as you can prepare it all in advance and simple pop into the oven once guests arrive.
Ingredients: (for 6 – 8)
- 1.2 kg chicken breast skinned and diced
- butter or olive oil for frying
- 3 cloves garlic finely chopped
- 2 onions finely sliced
- 220g thinly sliced bacon chopped into small pieces
- 300g button mushrooms – finely sliced
- 250ml red wine
- 60g butter
- 60g flour
- 150ml chicken stock
- 150ml beef stock
- salt and pepper to taste
- 1/2 cup freshly chopped parsley and rosemary
- 1 sheet flakey pastry
- 1 egg yolk with water
Preheat oven to 180° and get casserole dish ready
Fry onion and garlic in a heavy pan until slightly browned and then put into casserole dish.
Fry bacon until crispy and then transfer to casserole dish, then do the same with the mushrooms.
Add chicken to the casserole dish.
Deglaze the pan with wine and leave to reduce to two thirds then add to the casserole dish.
Melt the 60g butter in pan and add the flour and cook for 2 – 3 minutes without colouring. Lower the temperature and slowly add the stock stirring continuously. Then bring mixture to the boil and add to the casserole.
Add herbs and seasoning.
Cool for 10 – 15 minutes before layering the flakey pastry on top.
Layer carefully over the casserole dish draping over the edge. Then using a rolling pin remove the excess pastry and use this to create pretty decoration along the edge of the dish.
Brush pastry with egg yolk and water mixture.
Cut a cross in the middle of the pan and place either a foil or china vent in the middle.
Place dish in bottom centre of preheated oven and bake for approximately 35 minutes.
Wine: Merlot (available here)
Tarte aux Pommes – an old favourite recipe of mine.
- 1 sheet round flakey pastry
- 4 sweet apples such as Gala apples
- 1 dl full cream
- 2 tbsp brown sugar
- 3 tbsp guava jelly
Wine: Doral Passerillé 2016 (available here)
This post was written in collaboration with Obrist Wines but all opinions are my own
promo Code “FUNKYFORTY15”
to receive CHF 15 off your next wine order.
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