A whole chicken is quite a lot for two persons! We are going to cook two fast and simple dishes, two different meals with one chicken. Two healthy and lean recipes.

Poulet Fermier au poireau:

1. Salt and pepper on the chicken. Wash and cut leek, potato, oinion and carrot
2. Pre-cook the chicken, potato and carrot  in an oven at 205° for 15 minutes. Recuperate the sauce as soon as you take the chicken out of the oven. decant the chicken sauce to remove the grease.
3. With one tea spoon of olive oil in the wok, sauté the oinion and leek, add the pre cook potato, carrot and the chicken legs. cook for about 10 minutes. Pour the strained chicken sauce over the vegetable. 

Poulet au gingembre sur un lit de riz:

Stay tuned for our next recipe: using the chicken breast with ginger and rice. 

1. Fresh scallops, fennel, oinion & other veggies
2. Opened scallops
3. Sauté in one table spoon of olive oil, Fennel & other veggies of your choice, add oinion
4. After 10 minutes, fast cook scallops on both sides
5. Bon appétit!

Wall of Fame. Part 3.

Thank you for the pictures and reviews!
Mel & Paul Farrer,
Samantha Sunderwood & Andy,
and Louisa Wordlage.

Fresh Fruits and Vegetables:
Take some time to research and find the fresh fruits and vegetables cultivated near you… you can’t always get what you want… so do the best you can..and taste the result! So good! your entourage will love it!

Here is my today recipe : apple, pork, potato and red cabbage, for two persons. If you don’t find the red cabbage, use an other fresh vegetable in a same fashion!

1. Potato & roasted pork … Both pre-cooked…or could be left over from another meal!
2. cut cabbage, oinon and apple
3. in the wok, put a table spoon of olive oil, add the oinion, cabbage and apple, slices of roasted pork, a pinch “salt of Guérande” or “salt of Camargue”
4. sauté for about 10 minutes

Winemaker’s Table

Twelve guests enjoyed Liz’s all natural Lobster Bisque. Easy to prepare …. but a little time consuming… Do it the day before! and you will be happy to put on the table your delightful bisque! Enjoy!

1. Fresh Vegetables: pumpkin, carrott, potato, leek, celery branch
2. Cook in the steamer: vegetables and lobster, lobster broth, salt & pepper … only for about 10 minutes after the steamer wistles
3. Remove leek and celery (that were just used for the flavor)
4. In the blender, mix the lobster meat,  pumpkin and carrott (get that bright “lobster bisque” color), potato ( to thicken the bisque)
5. Use another lobster tail slightly boiled and sliced in cubes. add  the lobster cubes in the bisque before serving!

Two nights for two persons

Value 580€. Buy now and get our special offer 480€ 

• Two nights at O’Vineyards B&B.
• Spacious room with views on vines, mountains or Carcassonne City lights
• A welcome bottle of wine
• O’Vineyards winery visit
• Taste young wines from tanks and barrels. Taste older vintages in bottles
• Enjoy Liz’s five course meal at the winemaker’s table both evenings, wine included
• Three bottles  of O’ wines to go

Offer good any day of the week,  until February 2014

VineShare:

Value: 790€ each.
Limited number of VineShares offered at the price of 590€ each

• 30 bottles of O’ Wines
• One night at our Bed and Breakfast
• A full tour vineyard & winery visit for two
• Taste young wines from tanks and barrels. Taste older vintages in bottles
• A Winemaker workshop with Joe or  a Cooking workshop with Liz
• A six course dinner for two with many wines

Book before March 30th 2013 and get this special discount

Offer good any day of the week, until February 2014

To Redeem:  

Please call us at  33 (0)6 30 18 99 10
Or email us at ryan@ovineyards.com

With this gorgeous weather, many visitors from Down Under , the US and the UK have been taking advantage of this.

Our new guests brought back the mementos of our friends. We are continuing to post more pictures! Thank you again for the great memories shared during 2012 !  HAPPY NEW YEAR ! Hope to see you again soon in 2013 !

Wall of Fame part 2

Wedding with O’Wines! Thank you Michael and Fay

O’Vineyards Wall of Fame, part 1

Pictures received from our 2012 visitors:

We are also proud to be featured amongst the famous monuments and attractions of France in Stephan and Amanda Holiday video :
“I hope you are well.  We had a wonderful time at the vineyard and the food you made for lunch was amazing!  I’ve attached a pic of us for you. We also have the vineyard featured in a little vacation video I made for Amanda. Have a great holiday and if we are in Carcassone again, we will definitely stop by for another tour.”

We are so lucky to count, year after year, more friends from all around the World! We want to thank you for your support.
2012 wouldn’t have been the same without you, so we’re putting you on the wall of fame.

Your Friendship is the best present we received!

If you want to relive the memories…

Happy Holidays to you and your family!

Another  Dinning Experience at O’Vineyards  with Liz’s Orange Honey Duck. 

Bon Appetit! Happy Holidays !

This preparation serves four. Follow the photos for each step:

1 & 2 . Orange Honey sauce: Mix the juice of 1 orange with 1 table spoon of honey and 1 coffee spoon of maizena. cook until ot. burner at medium temperature.

Steam cook two medium size potatoes 15 minutes and two carrots 10 minutes. slice carrot, potato, 1 celeri branch, half of a leek. Peel 4 shallots.

3. Two duck breasts

4. Cook the duck  in it’s grease, at Medium High temperature  for about 5 minutes on each side or until golden (longer if you like the duck less “rosé”). add to fry cook in the same pan the shallot, sliced potato and carrot. then celeri and leek. (shallot, celeri and leek are not pre-cooked…they only need few minutes to be ready).

Slice the duck . Pour the Orange Honey sauce over each slice. Two ways to dress up this orange honey dish:

5. Decorated with orange slices  for smaller appetite…

6. with more duck for a larger serving 🙂