Mon | Mar 30, 2020

Wine it up

Published:Thursday | February 18, 2016 | 12:00 AMJody-Anne Lawrence

A glass of wine in the evening is something that many people take part in after a long day of work or while enjoying their favourite pastime on the weekend. But who said you have to drink your wine to enjoy it? Spice up some of your favourite dishes with a little red or white wine.

Here are a few recipes from Eskay Caterers' Stephen Hamilton.

Pork chops in Thyme Red Wine Sauce



1tbsp olive oil

200g pork chops

1 garlic clove, finely sliced

1tsp dried oregano

1 glass red wine

1 cup tomatoes (chopped)

1 sprig thyme


1. Fry pork chops 2 minutes on each side until you've reached the desired colour.

2. Add garlic, onion, oregano into the pot and stir for 3 minutes.

3. Add chopped tomatoes, red wine and thyme and allow to simmer for 15 minutes.

4. Serve hot

Red Wine Pasta with Raisin and Parsley


5 cups water

2 cups red wine

Salt to taste

2 packs of penne pasta (boil)

1/4 cup extra-virgin olive oil

4 small garlic cloves, thinly sliced

1/4 teaspoon crushed red pepper

1/2 cup finely chopped parsley

1 cup raisin

1/2 cup grated cheddar cheese


1. In a sauce pot combine 1 cup of wine and a pinch of salt, allow to boil then add penne pasta to boil for four minutes.Until it's al dentÈ (firm to bite).

2. In a pan sautÈ crushed pepper and garlic for two minutes. Pour remaining wine into sautÈ pot and allow to boil with the crushed pepper and garlic for two minutes.

3. Add pasta, raisins, parsley and cheese and stir together.

4. Serve hot.

White Wine ginger-infused Tofu


1 cube tofu

Salt to taste

(onion, scallion, thyme) (blended)

1 cup of white wine

Ginger to taste

1 tsp olive oil


1. SautÈ blended seasoning with tofu for four minutes.

2. Add white wine and ginger to mixture and allow to simmer

3. Serve hot.

Mango Pineapple Chicken Back

infused with White Wine


1 lb chicken back

1 fresh pineapple

2 mango

Salt to taste

Black pepper

All purpose seasoning (optional)

1 tsp baking powder

1cup flour

2 cup oil

2 tsp honey

1/2 cup white wine


1. Clean and season chicken back with salt, pepper, all purpose seasoning and set aside.

2. Peel and blend mango and pineapple then strain the juice into a container.

3. Add baking powder and flour together and coat the chicken back, then over medium heat add oil and deep-fry the chicken back for seven minutes.

4. Add white wine, honey, pineapple mango juice into a sauce pot and allow to boil. Turn down the flame once it starts to boil and simmer for five minutes.

5. Pour mango pineapple sauce over chicken back and serve hot.

Stephen Hamilton

Catering Executive


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Telephone: 283-0575 or 873-3466