Wines and recipes
Below please find our recipes which using various wines of Csányi Winery will certainly enhance any lunch or dinner.
With the recipe finder you can easily choose a dish by a single click according to your mood or taste, or if you just like to browse among the descriptions.
Recipe finder
Bean goulash with Teleki Kékfrankos
Ingredients:
- 500 g beef
- 500 g beans
- 2 onions
- 2 smaller tomatoes
- 4 tbsp oil
- 1 pepper
- 2 potatoes
- 3 parsley roots
- 4-5 carrots
- 3 cloves of garlic
- 1 celery
- 1 tbsp ketchup
- 10-20 ml Teleki Villányi Kékfrankos
- salt
- bay-leaves
- Piros Arany (Hungarian paprika/tomato cream)
- red paprika powder
- stock cube (or seasoning)
- cumin (whole)
Preparation: Chop the onions and simmer in oil. When caramelized take it off the heat, season with red paprika powder, start heating the mix again and add the meat. Brown until the outer surface of the meat is fried, finally add the chopped tomato and pepper. Cook until merge together and add the spices and some water. Add a little Teleki Villányi Kékfrankos. Cook the meat until it’s soft and add the beans. When the bean is half-cooked, add sliced vegetables - with the exception of the potato. Wait until the vegetables are soft and add the potato. You can also add small dumplings or pasta. A great dish accompanied by a bottle of Teleki Villányi Kékfrankos!
Mutton goulash with Chateau Teleki Villányi Cabernet Franc
Ingredients:
- 1.5 kg mutton leg
- 2 large onions
- 15 ml Teleki Villányi Cabernet Franc
- 6 cloves of garlic
- 2 bay-leaves
- 500 g carrot
- 500 g parsley root
- 500 g potato
- 1 pepper
- 1 tomato
- marjoram
- salt
- pepper
- seasoning
- oil
- red paprika powder
Preparation: Chop the onion and simmer in hot oil. Add the red paprika powder, the chopped mutton leg, brown the mix for a few minutes, then add approximately 30 ml water. Cover with a lid and cook it until the meat is semi-soft. Regular water refill is required. Add salt, pepper, seasoning, and finely chopped garlic. When the meat is almost ready, add the vegetables: carrot, parsley, pepper, tomato and potato, then add enough water to cover the mix. When the vegetables are soft, add the red wine and boil for another 10 minutes. Very tasty with cheese scones! A bottle of cool Chateau Teleki Cabernet Franc is an ideal match for this excellent dish.
French onion soup with croutons and Teleki Siklósi Olaszrizling
Ingredients:
- 4 large onions
- 1 clove of garlic
- 50 g butter
- 1 tbsp olive oil
- 1 tbsp sugar
- 2 tbsp red wine vinegar
- 50 g flour
- 30 ml Teleki Siklósi Olaszrizling
- 45 ml bouillion stock (made from stock cube)
- 1 teaspoon seasoning
- 2 tbsp chopped parsley (leaves)
For the croutons:
- 1 smaller French bread (possibly baguette)
- 1 clove of garlic
- 2 tbsp olive oil
- 30 g grated parmesan cheese
Preparation: Clean and slice the onion to thin round-shaped slices. Clean and mash the garlic. Heat the butter and olive oil in a large sauce-pan, add the onion and simmer for approximately 20 minutes until they turn golden brown. Add the garlic and sugar, and stir until the sugar is caramelised. Add the vinegar and steam it for approximately 2 minutes. Sprinkle with flour and brown it for one minute while stirring. Add the Olaszrizling, the bouillion stock, 35 ml water, and the seasoning. Stir continuously until the soup boils up and thickens. Cook it for another 25 minutes on low heat, then season with the parsley. whilst cooking preheat the oven to 220 °C. Mash the onion, heat the olive oil and brown the garlic in it. Cut the bread to approximately 2 cm thick slices and spread both sides with the garlic. Scatter the grated parmesan on the top of the bread slices and bake in the oven for 5 minutes until crispy. When serving place one slice of toast on the bottom of each soup bowl and pour the hot soup on top. A glass of chilled Teleki Siklósi Olaszrizling is a great companion.
Onion soup with thyme and Teleki Villányi Merlot
Ingredients:
- 400 g onion
- 1 roll
- 50 g parmesan-like cheese
- 20 ml Teleki Villányi Merlot
- 1 bouillon stock cube
- 1 teaspoon sugar
- 50 g butter
- thyme
Preparation: Heat the butter and caramelise the sugar. Add the sliced onion, simmer until caramelized, add 40 ml water and crumble in the stock cube. Season with thyme and red wine, and cook it until ready with a lid on top. Whilst cooking cut the roll into 4 slices horizontally and toast both sides in a grill-oven. When the onion is soft pour the soup into ceramic soup bowls. Place a slice of toast on top, grate the cheese on top and toast the cheese in the grill-oven. Serve with a glass of Teleki Villányi Portugieser.
Celery cream soup with pear and Teleki Villány Pinot Noir
Ingredients:
- 1 pear
- 4 tbsp red wine
- 2 onions
- 4 celery sticks
- 3 tbsp sunflower oil
- 1 vegetable stock cube
- 2 tbsp walnut
- 12 ml cream
Preparation: Peel the pear, cut into half, remove the core, then cut into small cubes and marinate in the wine for half an hour. Clean and chop the onion. Clean, wash and cut the celery sticks to thin slices. Heat the oil and simmer the onion and celery until golden brown. Add 45 ml water, boil the mix and add the stock cube. Cook it for approximately 10 minutes. Cut the walnut and fry it in a pan without adding any oil. Stir the cream into the soup and blend it with a hand blender. Add the pear cubes, heat up the mix and serve with walnut sprinkled on top. Have a glass of Teleki Villányi Pinot Noir with this excellent dish!
Sour cherry soup with Teleki Villányi Rose
Ingredients:
- 400 g sour cherry
- 200 g sugar
- 6-8 cloves
- a small piece of cinnamon
- 1 lemon
- 20 ml cooking cream
- 4-5 tbsp flour
- 10 ml Teleki Villányi Rose
Preparation: First cook the spices: boil the cinnamon and cloves with a slice of lemon in small amount of water and filter it through a tea-strainer. Add the sour cherry (cherry pips needs to be removed) and sugar and boil in approximately 1 litre of water. Whilst cooking prepare the thickening: stir the cream and flour to smooth the mix. When the soup is boiling, slowly pour the thickening into it. Stir continuously, otherwise the soup becomes clotted. Add the red wine and boil again. You can add some more sugar, a little salt to emphasize the sweet taste, or lemon juice to make it sourer. When the mix boils up, take it off the heat and cool it down, put it in the refrigerator, since it is best when chilled and decorated with whipped cream. A glass of Teleki Villányi Rose is a recommended companion for this dish.
Argentinean chicken with Teleki Villányi Rosé
Ingredients:
- 500 g chicken breast
- 1 tbsp oil
- 2 small tins of tomato purée
- 4 cloves of garlic
- 1 hen soup stock cube
- 15 ml Chateau Teleki Rose
- marjoram
- 2 bay-leaves
- salt
Preparation: Cut the chicken breast to strips. Add just enough water to allow the stock cube to melt. Use an oven-proof glass bowl and pour in the tomato purée, mashed garlic, oil, wine, melted hen soup stock cube, marjoram, bay-leaves and salt in the bowl. Stir it well and add the chicken breast. Cover the glass bowl and place it in a pre-heated oven. Steam it for approximately half an hour at medium heat, until the meat is soft. Serve with mashed potato and a bottle of Teleki Rosé.
Chicken in Teleki Villányi Pinot Noir sauce
Ingredients:
- 1 smaller chicken or 4 chicken legs
- 20 ml Teleki Villányi Pinot Noir
- 1 tbsp tomato purée
- 50 g bacon
- 3 cloves of garlic
- 1 coffee-spoon seasoning
- 1 teaspoon flour
- a touch of hot paprika powder, to taste
- salt
Preparation: Cut the chicken into pieces (if using a whole chicken leg, cut into two) and season with salt. Cut the bacon to small cubes and fry it in a large pan. Add the mashed garlic and tomato, and simmer it for another minute. Take it off the heat and add 1 tbsp water. Put back to the heat and fry the chicken in it. When ready, add the seasoning and paprika powder, the wine and a glass of water, and cover it. Steam it until it’s soft at low heat while shaking the pan. Then carefully remove the meat slices and thicken the remaining juice with flour stirred to smooth with 5 ml water. Put the meat back in the pan and bring it to the boil. Recommended with a glass of Teleki Villányi Pinot Noir.
Duck breast with cranberry and Teleki Villányi Kékfrankos
Ingredients:
- 3 large duck breasts
- 30 ml chicken stock (can also be prepared from stock cube)
- 1 small can of cranberry jam
- 1 onion
- 30 ml tomato purée
- 30 ml Teleki Villányi Kékfrankos
- 1 big carrot
- 2-3 bay-leaves
- salt
Preparation: Cut the duck breast into two, take off the fatty skin, and put some of it aside. Lard the cleaned breasts with the fat pieces. Lay the larded breasts into a baking dish, season with salt and add the tomato purée and half of the cranberry jam. Cut the carrot into round-shaped pieces and slice the onion. Cover the meat with the carrot and onion; add the bay-leaves, wine and stock. Cover it with aluminium foil and bake it at 190 °C. When the meat is soft, take it out from the oven, remove the meat slices, place on a plate, and remove the vegetables. Blend the remainders with a hand blender and thicken it with a small amount of juice. Add the other half of the jam and cook it with fresh cranberries. Pour the thick sauce onto the meat, but be careful to leave some of it for the sauce-boat. Serve with boiled whole potatoes. A glass of cool Teleki Villányi Kékfrankos is a recommended companion.
Duck with Teleki Villányi Kékfrankos sauce
Ingredients:
- 2.5 kg duck
- 150 g mixed vegetables (carrot, parsley root, celery)
- half of an onion
- 100 g smoked bacon
- a little fat
- 25 ml meat soup (from 1 stock cube)
- 4-5 peppers (whole)
- salt
- a little flour
- 10 ml sour cream
- 20 ml Teleki Villányi Kékfrankos
Preparation: Clean and rinse the duck. Clean and slice the vegetables and onion, and fry with a little fat together with the smoked bacon slices. Add the meat soup, season with salt and cook it on low heat. After an hour add the duck and steam it until soft covered with a lid. Put the sliced meat on a platter, mash the gravy, thicken with a little flour, mix with the cream and red wine, and pour it on the duck. Serve with potato fried-cake or croquette, and offer it with a glass of Teleki Villányi Kékfrankos!
Pork with onion, apple and Teleki Villányi Pinot Noir
Ingredients:
- 800 g pork chop
- 3 tbsp oil
- 1 tbsp tomato purée
- 20 ml Teleki Villányi Pinot Noir
- 12 pearl onions
- 1 tbsp sugar
- 4 apples
Preparation: Tie the meat with colourless thread and mix the tomato purée with half a glass of warm water. Heat the oil in a frying pan, fry the meat on a low heat, add the wine and steam for approximately 20 minutes. Season with salt, pepper, add the tomato purée, cover it and cook for about 20 minutes on medium heat. Peel the apples and remove the cores. Clean the onion and add to the meat, sprinkle with sugar and leave to marinate for 15 minutes. Then add the apples and add water enough to cover the apples to one-third. Add salt to taste, and cook half-covered for approximately 1 hour on low heat. Slice the meat and apples; place them on a plate and serve with the onions. Have a glass of chilled Teleki Villányi Pinot Noir with this meal!
Gipsy roast with foiled potato and Teleki Villányi Pinot Noir
Ingredients for 4 people:
- 8 slices of pork blade
- 5 ml oil
- 10 ml Teleki Villányi Pinot Noir
- 1 coffee-spoon of marinade seasoning with garlic
- 1 coffee-spoon ground rosemary
- 1 coffee-spoon ground marjoram
- 1 coffee-spoon mixed ground pepper
Preparation: Rinse, dry, slightly tenderise and put aside the pork slices. Mix the other ingredients; this makes the marinade. Spread the marinade on both sides of the pork slices, put them in a casserole dish, and refrigerate until the next day. Take out from the fridge 30 minutes before frying, take the pork slices out from the marinade, let them drip, and fry both sides in a hot pan for approximately 6-8 minutes until ready. Serve with jacket potato, salad, and a bottle of Teleki Villányi Pinot Noir.
Loin medallions in wine sauce with flap mushroom and Elegance Cuvée
Ingredients for 4 people:
- 600 g loin
- 1 large onion
- 10 g dried flap mushroom (or 100 g fresh)
- 1 bunch of parsley
- 4 tbsp oil
- 25 ml Elegance Cuvée
- 1 teaspoon seasoning
- 1 tbsp butter
Preparation: Cut the sinewy part off from the loin and cut into four equal slices. Clean and finely chop the onion, clean the mushroom, rinse any finely chop the parsley. Heat 2 tbsp oil, simmer the onion until caramelized, then remove and put aside half of the onion. Add 20 ml wine to the onion left in the pan and reduce by half boil on low heat, stir occasionally. Then add the rest of the wine and 2-3 tbsp water and sprinkle with the seasoning. Add the gently squeezed flap mushroom and reduce to half again. In another frying pan heat the rest of the oil, add the meat, and without moving it fry to rare (approximately 2 minutes) or medium-rare (approximately 4 minutes). Then turn them over and fry the other side similarly. Season it with salt and pepper to taste, place on a pre-heated plate and cover with the simmered onion put aside. Take the sauce off the heat, add the butter and stir well with an egg-beater, and season with salt and pepper to taste. Then pour the sauce onto the meat, sprinkle with the chopped parsley and serve. Cooked vegetable is a recommended side dish for this meal. With a bottle of Elegance Cuvée it is a magnificent dinner!
Venison stripes with Chateau Teleki Villányi Cabernet Sauvignon
Ingredients:
- 1 kg venison leg, membrane removed
- 200 g smoked bacon
- 3-4 onions
- 200 g chicken liver
- 200-250 g forest mushroom
- 100 g green pea
- 100 g butter-bean (might be deep-frozen)
- 2-3 tbsp oil
- 30 ml Chateau Teleki Villányi Cabernet Sauvignon
- salt
- freshly ground mixed pepper
For the marinade:
- a few juniper-berries
- thyme
- rosemary
- ground coriander seed
- marjoram
- olive oil
Preparation: Cut the venison leg to strips, put into an oven-proof glass bowl, season with the ground coriander, thyme, juniper-berry and rosemary. Pour olive oil to cover it up, tightly cover with aluminium foil and place it in the refrigerator for 2 to 3 days. Cut the chicken liver into small cubes, put in a bowl, mix with the marjoram and add oil to cover it up. Then seal it also with a foil and put in the refrigerator.
On the day of cooking let both the venison and the liver drip well. Cut the bacon to small cubes, finely chop the onion and slice the mushroom. Heat the oil, fry the bacon, add the onion, season with salt until it becomes juicy and then steam it. Add the meat, season with salt and pepper, and simmer it. If the sauce is reduced, it is necessary to add some more water. Cook it on low heat and constantly refill the water. When the meat is soft, add the liver and mushrooms, then the green peas and the butter-beans, finally season with the wine. Serve it with potato croquettes or French-fries. A tomato salad with olive oil can be a great match accompanied by a bottle of Chateau Teleki Cabernet Franc.
Venison stew in wild game sauce, with bread-dumplings
Ingredients:
- 1 kg venison
- 3-4 onions
- pepper
- salt
- red paprika powder
- 20 ml Prestige Cuvee
For the wild game sauce:
- 200-250 g mixed vegetables (carrot, parsley root, celery)
- 1 onion
- 1 clove of garlic
- bay-leaves
- 20 ml sour cream
- 1 tbsp flour
- mustard
- ground pepper
- bay-leaves
For the bread-dumpling:
- roll or bread cubes
- parsley
- flour
- salt
- 1 egg
Preparation: For the stew simmer the finely chopped onion in fat, add a little red paprika powder and meat cubes. Add small amount of water, season with salt and pepper, cook for 45 minutes, add the red wine and cook until the meat is soft.
While the mix is cooked we prepare the wild game sauce. Clean and cut the vegetables and boil until they are soft with bay-leaves and salt. When ready, remove the bay leaves and mash the sauce. Mix the flour with sour cream and add to the sauce. Boil it together, season with mustard, ground pepper, and maybe lemon, to taste. Then add it to the ready stew.
For the bread-dumpling, add bread or roll croutons, the finely chopped parsley and salt to the dough. Tear it into small balls with a spoon and cook it in salty boiling water. A real feast with a glass of Prestige Cuvée!
Jolly carp with Teleki Villányi Kékfrankos
Ingredients:
- 1 kg carp fillet
- 1 kg onion (for the marinade)
- 400 g mushroom
- 20 ml milk
- 20 ml Teleki Villányi Kékfrankos
- 50 g flour
- 100 g grated cheese
- 1 bunch of parsley
- ground pepper
- salt
- oil for frying
Preparation: Cover the sliced and salted carp with the onion slices and leave it for at least 4 to 6 hours. Then remove the onion, roll the fish slices in flour and fry in hot oil. Then place the fish fillets next to each other in an oven-proof bowl. On the rest of the oil simmer the cleaned and finely chopped mushroom and parsley, drip it well, and spread on top of the fish fillets, season with salt and pepper to taste, and pour the red wine on top. Add flour to the rest of the oil, brown it slightly add the milk, bring it to the boil and pour the sauce onto the fish fillets. Richly cover with grated cheese and bake in the oven until the cheese melts. Serve with mashed potato or boiled rice, decorate with lemon slices. A glass of Teleki Villányi Kékfrankos is a recommended companion.
Cod-fillet fried in Teleki Villányi Portugieser
Ingredients:
- 1 kg cod-fillet (deep-frozen)
- 20 ml Teleki Villányi Portugieser
- fish spice mix
- 1.5 onion
- 4-5 cloves of garlic
- 2 tomatoes
- butter
- oil
Preparation: Season the fish fillets with the spice mix and place them in the refrigerator for one hour. Line the bowl with a smear of butter and arrange thick slices of onion and place the fish fillets on top, cover with sliced garlic, tomato slices and add wine in a way that it almost fully covers the pile. Finally put butter chunks on top. Cover with aluminium foil and steam. Increase oven temperature and occasionally turn the fish slices over. Serve with a bottle of Teleki Villányi Portugieser.
Sea fish steamed in the oven with Teleki Olaszrizling
Ingredients:
- 6 tbsp olive oil
- 1-2 cloves of garlic
- 1 kg sea fish fillets
- 1 teaspoon paprika powder
- 1 teaspoon flour
- 1 teaspoon ground cinnamon
- 1 teaspoon tarragon
- 1-1 teaspoon ground black pepper
- 10 ml Teleki Olaszrizling
- parsley
- 500 g new potato
- salt
Preparation: Preheat the oven to 180 °C. Heat 3 tbsp olive oil on medium heat in a casserole dish. Add the garlic and stir until the cloves turn brown. Add the sea fish fillets, sprinkle with olive-garlic juice, and then turn them over. Fry on medium heat, sprinkle with paprika powder, flour and mix it with the wine. Add the cinnamon, tarragon, pepper and salt, and stir well. Pour the sauce onto the fish fillets, sprinkle with finely chopped parsley and turn the fish fillets over in the sauce. Bring the sauce to the boil in the oven, and turn the fish fillets over again. Cover them and put back into the oven.
While cooking boil the new potato in salty water, and then cut into cubes. Heat the remaining 2 tbsp olive oil on medium heat, add the potato cubes and fry them until they turn crispy. Season with salt. Take the fish out of the oven after 1 hour, sprinkle with parsley and serve with crispy potato and fresh salad. Recommended with a glass of Teleki Olaszrizling.
Beef stew cooked in Teleki Villányi Merlot-Cabernet Sauvignon Cuvée
Ingredients:
- 1 kg lean beef (e.g. sirloin)
- 500 g onion
- 3 cloves of garlic
- 1 tbsp red paprika powder
- a small piece of hot pepper
- salt
- pepper
- 20 ml Teleki Villányi Merlot-Cabernet Sauvignon
- 1 teaspoon cumin
- 1 green pepper
- 1 large tomato, peeled, de-seeded
- a touch of thyme and marjoram
Preparation: Cut the meat into medium-sized cubes. Chop the onion and simmer it in 3 tbsp oil, until golden brown. Add small amount of water, season with salt, and reduce it. Add the dipped meat and fry them on high heat until they are white. When some juice appears in the pan, add the red paprika powder, cumin and 2 cloves of mashed garlic and continue to fry. Add the diced green pepper. Add some water, if necessary, and season with salt. Let it boil and add pepper and salt to taste, if needed, and a touch of thyme and marjoram. When the meat is half-ready, add the diced and peeled tomato and the red wine. Cook until brown, and season with crushed garlic and cumin to taste. The stew has to be flavoursome, spicy, brownish and thick. Serve it with Teleki Villányi Merlot-Cabernet Sauvignon Cuvée!
Venison stew with small dumplings and Elegance Cuvée
Ingredients:
- 4 large onions
- 1 tbsp fat
- 1 kg venison leg
- 20 ml water
- 20 ml Elegance Cuvée
- salt, pepper and game spice mix to taste
For the garnish:
- 500 g high gluten flour
- 2 eggs
- salt, water
Preparation: Simmer the finely chopped onion in hot fat. When caramelized add the diced venison. Add water and wine, season to taste, and cook until soft. For the garnish mix flour and eggs, add a little water and stir it to smooth. Add salt to taste and water enough for the dough to easily pass through the noodle cutter plate, but not to flow through it. Cut the dough into boiling water and cook until the dumplings come up to the surface. Drain the dumplings with a colander and rinse with slightly salty cold water. A bottle of Elegance Cuvée is a recommended companion.
Spaghetti Bolognese with Napéjhívogató Cuvée
Ingredients:
- 500 g minced pork
- 2 finely chopped carrots
- 2 tomatoes (peeled, finely chopped)
- 1 parsley root, finely chopped
- 4 teaspoon tomato purée
- marjoram
- thyme
- basil
- parsley leaves
- celery leaves
- approximately 15 ml Napéjhívogató Cuvée
- 1 bottle of sliced mushroom
- 300 g Trappist cheese
- 2 teaspoon red paprika powder
- 1 onion
- oil
- salt
- pepper
- spaghetti
Preparation: Simmer the onions in hot oil, add paprika powder, then the minced pork, and stir until it whitens. Then add the carrot, celery, tomato purée, dipped mushroom, tomato, spices, parsley and celery mix, the wine, and cook for another approximately 40 minutes. Occasional stirring is required. Add spices to taste. When the sauce is ready, boil the pasta. Serve with grated cheese and a glass of Napéjhívogató Cuvée.
Spaghetti with Chateau Teleki Alex Villányi Cuvée
Ingredients:
- 1 pack of spaghetti
- olive oil
- 1 onion
- 3 cloves of garlic
- 2 cans of chopped tomato
- 200 g sandwich ham
- 500 g finely sliced mushroom
- 15 ml Chateau Teleki Alex Villányi Cuvee
- basil
- ground rosemary
- sugar
- salt
Preparation: Simmer the finely diced onion in hot oil. Add the finely sliced mushroom, stir, and add the wine. Steam for a short while, and then add the diced ham. Stir and add the tomato and season with basil, rosemary, a little sugar and salt. Cook the mix well and stir often. Add the finely chopped garlic and boil together. If not thick enough, thicken with the mixture of 10 ml water and 1 tbsp flour. Boil the pasta and serve with grated cheese on top. A very tasty choice with a glass of Chateau Teleki Alex Villányi Cuvee.
Lasagne Bolognese with Naphívogató Cuvée
Ingredients:
- 1 large onion
- 1 bigger carrot
- 1 bunch of parsley
- 1 bunch of celery
- 2 tbsp oil
- 500 g ground beef
- 2 tbsp tomato purée
- 500 g fresh tomato
- salt
- pepper
- 1-1 teaspoon dried basil and thyme
- 15 ml bouillon stock (might be made from stock cube)
- 20 ml Naphívogató Cuvée
- 2 tbsp butter
- 2 tbsp flour
- 50 ml milk
- ground nutmeg
- 12 slices of lasagne
- 100 g grated parmesan cheese
Preparation: Finely dice the onion, cut the carrot, celery leaves and parsley leaves. Simmer the ground meat in oil and add the vegetables and tomato purée. Dice the fresh tomato, mix with the dried spices, the soup and the wine, add the mixture to the meat and cook for 50 minutes. Preheat the oven to 180 °C. For the béchamel melt the butter, add the flour and milk, and cook on low heat until it starts to thicken. Season it with salt, pepper and nutmeg, and cook for another 10 minutes while stirring. Pour part of the béchamel into a deep baking dish, lay the lasagne sheets in the dish, spread with Bolognese sauce, cover with lasagne sheets, continue to layer the same way, and finish with béchamel. Cover with grated parmesan and bake for 40 minutes until golden. Recommended with a glass of Naphívogató Cuvée.
Greek layered pasta with Naphívogató Cuvée
Ingredients:
- 1 onion
- 2 cloves of garlic
- 2 tbsp olive oil
- 4-5 slices of bacon
- 250 g minced lamb
- 1 smaller eggplant
- 400 g tomato (can be tinned)
- 1 teaspoon Greek spice mix
- 4 teaspoons dried oregano or marjoram
- 12 ml Naphívogató Cuvée
- 250 g penne pasta
- salt
- 100 g grated parmesan cheese
- 40 g butter
- 1 tbsp flour
- 40 ml milk
- 3 tbsp breadcrumbs
Preparation: Clean and finely chop the onion and garlic, then simmer for 2-3 minutes in olive oil. Add the bacon cut into thin strips and fry for another 2-3 minutes. Add the minced lamb; fry it for a few minutes, until it whitens. Rinse and dry the eggplant, cut into 1 cm dices (do not peel!). Add to the meat-onion mixture, stir, and after 3 minutes of simmering add the peeled, mashed tomato. Add half of the spice mix and oregano, and sprinkle with the wine. Steam it under cover for approximately 30-35 minutes. Cook the pasta in slightly salty water for approximately 10 minutes. Drain the pasta. Put half of the pasta in an oven-proof baking bowl with a size of 25 x 33 cm, sprinkle with 1 tbsp grated cheese and spread half of the meat-sauce evenly on top. Place the rest of the pasta, another tbsp of grated cheese, and the rest of the sauce on top of it. Put the butter, flour and milk with the rest of the Greek spice mix in a pan. Cook for a few minutes while stirring, until it thickens. In the meanwhile add some salt and pepper. Pour this gravy onto the layered pasta so that it completely covers it. Mix the rest of the parmesan with the breadcrumbs and oregano, and scatter the mixture on the top. Bake it for approximately 30 minutes on medium heat (170-190°C). Serve it with a glass of Naphívogató Cuvée.
Eskimo kiss with Éjcsalogató Cuvée
- Ingredients:
- 80 g sugar
- 1 orange
- 80 ml Éjcsalogató Cuvée
- 10 ml water
- 5 ml rum
- nutmeg
- clove
- 1-1 coffee-spoon of instant coffee per cup
Preparation: Put the sugar and sliced orange in a heat-resistant bowl, then add wine, rum and water. Season with ground nutmeg and cloves, and boil for 5 minutes under cover. Put 1 coffee-spoon of instant coffee in each cup and add the hot mixture. A heavenly dessert with a glass of Éjcsalogató Cuvée!
Chocolate wave with Chateau Teleki Villányi Cabernet Sauvignon and cranberry jam
Ingredients:
- 200 g butter
- 100 g icing sugar
- 200 g flour
- 1 pack of vanilla-flavoured sugar
- 2 tbsp cocoa powder
- 4 tbsp cranberry jam
- 15 ml Chateau Teleki Villányi Cabernet Sauvignon
Preparation: Whip the butter at room temperature with the icing sugar. Add the vanilla-flavoured sugar, cocoa powder and flour. Mix well together and put the mixture into a decorating triangle. Press long waves of the mixture onto a baking tin covered by baking paper, and bake it ready in 15-20 minutes in a pre-heated oven, at 160 °C. Mix the cranberry jelly with the red wine and add to the iced waves. A superb dessert. Recommended with a glass of Chateau Teleki Villányi Cabernet Sauvignon.
Cake with Villányi Cabernet Sauvignon
Ingredients:
- 300 g butter
- 300 g sugar
- 6 eggs
- 2 packs of vanilla-flavoured sugar
- 1.5 teaspoon cinnamon
- 1.5 teaspoon cocoa powder
- 150 g chocolate chips
- 15 ml Chateau Villányi Cabernet Sauvignon
- 300 g flour
- 1 sachet of baking powder
Preparation: Whip the butter with sugar and vanilla-flavoured sugar, then add the eggs, cinnamon, cocoa powder, chocolate chips, red wine and finally the flour mixed with baking powder. Mix well together and bake for approximately 60 minutes at 190 °C. A glass of Chateau Villányi Cabernet Sauvignon is recommended as a companion.
French salad with red wine and chicken breast
Ingredients for 4 people:
- 1-1 red and yellow pepper
- 2 small zucchini
- 250 g tomato
- 2 onions
- 2 packs of salad dressing powder
- 6 tbsp Chateau Teleki Villányi Pinot Noir
- 6 tbsp olive oil
- 2 cloves of garlic
- 2 tbsp oil
- 400 g chicken breast fillet
- 1 teaspoon sweet red paprika powder
- marjoram
Preparation: Wash and cut the peppers in half, and remove the seeds. Wash the tomato and zucchini, cut the ends off, peel the onion, and then finely dice all vegetables. Mix the salad dressing powder with the olive oil and red wine. Peel and crush the garlic, mix with the dressing, then mix the dressing with the vegetables. Heat the oil in a pan and fry both sides of the meat for 5-6 minutes. Season with salt, pepper and paprika powder. Take it off the heat, cut the meat up to slices and lay on top of the salad. Wash and chop the marjoram, then sprinkle it on the salad. Serve with fresh bread and chilled Chateau Teleki Villányi Pinot Noir.
Venison ragout with mushroom, ham and Chateau Teleki Villányi Cabernet Franc
Ingredients:
- 400 g venison leg
- 250 g champignon or 2 tins of sliced mushroom
- 2 middle-sized onions
- 2 cloves of garlic
- 50-100 g smoked bacon
- 20 ml oil or fat
- salt
- pepper
- red paprika powder
- ground cumin
- marjoram
- juniper-berry
- 20 ml Chateau Teleki Villányi Cabernet Franc
- 2 tbsp flour
- 20-30 ml sour cream
Preparation: Cut the meat into thin slices, season with salt, pepper, red paprika powder, cumin, marjoram and juniper-berry, and put aside for approximately 10 minutes. Heat the oil and fry the meat slices on both sides, then put the meat aside while preparing the mushroom stew: fry the diced bacon gently, add the diced onion, braise for a short while, then add the mushroom, spices and wine. Add the pre-fried meat to the mushroom stew and bring the mix to the boil and cook for another 30 minutes. If the meat is ready, put the mix in an oven-proof bowl. Thicken the mushroom stew and pour the mushroom sauce on top of the meat and put in the oven for 20-25 minutes. Recommended with a bottle of chilled Chateau Teleki Villányi Cabernet Franc.
Mushroom stew with zucchini and Teleki Villányi Merlot
Ingredients:
- 5 large champion mushrooms
- 3 pointy, hot green peppers
- 2 chilli peppers
- 4 tomatoes
- 1 large zucchini
- 1 onion
- 3 cloves of garlic
- 5-6 slices of bacon
- spicy olive oil
- parsley
- seasoning
- ground black pepper
- red paprika powder
- smoked sausage
- 4 Vienna sausages
- 20 ml Teleki Villányi Merlot
- flour
- sour cream
Preparation: Slice the bacon, fry it in a pan in olive oil together with the mushrooms, add the garlic, the sliced peppers and finally the diced zucchini, mushroom and tomato. Add the spices too. When almost ready, add red wine, smoked sausage and Vienna sausage cut to rings. Sprinkle with some flour, stir in the sour cream and chop the parsley leaves. Bring it to the boil.
Very tasty with small dumplings and pickles, but also very appetizing with fresh lettuce or cucumber salad - or even with a tomato salad. Enjoy it with a glass of Teleki Villányi Merlot!