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Stuffed Loin of Pork

Why not try this BBC recipe for Stuffed Loin of Pork

Deliciously thirst-quenching on a warm summer's afternoon! So drink it on its own or with salad or any light lunches.

Salad Nicoise

Why not try this Anthony Worrell-Thomson recipe for Salad Nicoise

Sunday Roast

This is an easy one: it will be perfect with your Sunday roast (chicken or turkey). We had it for Christmas dinner and it went down a storm!

Unlike any other Chardonnay I've ever tasted, it's almost a perfect accompaniment to foie gras or blue cheese, so at both the start and end of a meal!

Roast Rib of Beef

Roast Beef never found a better partner, so try out Gary Rhodes' Roast Rib of Beef

Mini Yorkshire Puddings with Roast Beef

Why not try this recipe, it serves 12! Mini Yorkshire Puddings with Roast Beef

Cheese Board

This wine is delicious with a selection of cheese

Turkey Breasts with Leeks, Mushrooms and Colcannon Cakes

Why not try this BBC recipe for Turkey Breast with Leeks, Mushrooms and Colcannon Cakes

Fillet of Beef with Stout and Oysters

Why not try this Keith Floyd recipe for Fillet of Beef with Stout and Oysters

Prawn, Garlic and Chilli Linguini

More of a food wine than a glugger, but I'd glug it anyway. If you're not into glugging, then try our own adaptation of a dish we had for the first time in Jerez;

Prawn, Garlic and Chilli Linguini:

400 gms linguine or spaghetti
500 gms prawns, shelled and ready to cook
4 cloves of garlic (or more if you like it garlicky)
Half teaspoon chilli flakes
Olive oil to cook
Parmesan cheese to sprinkle.

Warm the prawns in a frying pan with a little of the oil over a low heat just to get rid of the liquid that often comes off. Get rid of the liquid, then turn up the heat, add the chopped and chilli and fry until cooked. We use lots of olive oil to really make the mixture oily and coat the pasta well. This process only takes marginally longer than cooking the pasta.

Cook the pasta (follow the instructions)
Strain the pasta, mix in the prawns/garlic/chilli mix.
Sprinkle over as much parmesan as you like.

It's simple and delicious.

Serves 4

Alternatively why not try this BBC recipe for Peppered Steak

Lamb Kebabs

Marion & Don very kindly helped us come up with tasting notes for the several of the wines, and also recommended the following recipe, for which we thank them;

“We felt that the Forca Real would go well with lamb, perhaps just a simple brochette with some rosemary. But we often make what is known as "Patti's Lamb" because the recipe such as it is was given to us by an american friend who in turn got it from a Syrian or Lebanese family she once lived with.

PATTI'S LAMB KEBABS

Marinade: mix together finely diced onion, some crushed coriander seeds and tomato puree.

Add some cubed lean lamb (we usually use a fillet end of a leg of lamb) and mix together. Leave for as long as possible (overnight is best)

Thread onto skewers and grill or barbeque.

Honeyroasted Duck

Why not try this great recipe by Michael Caines for Honeyroasted Duck

Gourmet Burgers

This is a lovely simple recipe. Click here for Gourmet Burgers

Maple Syrup and Pecan Tart

Maple Syrup and Pecan Tart Serves 6-8

FOR THE PASTRY (or use ready made)

1 vanilla pod (optional)
125g butter
100g icing sugar
pinch of salt
225g flour
zest of ½ lemon
2 egg yolks (medium
2 tbsp cold milk or water

FOR THE FILLING

55g butter
340g maple syrup
3 tbsp golden syrup
170g breadcrumbs (half fine, half coarse)
zest of 2 oranges
2 cox's apples, (or your preferred eating apple) grated
thumb size piece of ginger, peeled and finely grated
2 handfuls of shelled pecan nuts
crème fraiche of vanilla ice cream (optional ) for serving

First, make the pastry. (or bring bought pastry to room temp.) Score down the length of vanilla pod and remove seeds by scraping with knife. Cream together butter, icing sugar and salt, then rub in flour, vanilla seeds, lemon zest and egg yolks. By hand or processor. When it looks like breadcrumbs add water or milk. Pat and gently work into a ball of dough. Flour lightly and roll into a sausage shape. Don't work it too much or else it will be too elastic and chewy and it needs to be flaky and short. Wrap in clingfilm and put in fridge for an hour. Remove from fridge, slice it up and line a 28cm/11inch loose-bottomed tart tin with the slivers. Push them together, then tidy up the sides by trimming off any excess. Place tart mould in the freezer for an hour.

Preheat oven to 180c/fan 160c/gas 4.

Take the pastry case out of freezer and bake in over for around 15 mins, until lightly golden. Remove from oven and allow to cool slightly.

Heat the butter, maple syrup together in a pan, then mix in breadcrumbs, orange zest, apples, ginger and half the pecan nuts. Spoon into pastry case and sprinkle over the remaining nuts. Put back into oven and bake for around 20 mins.

Serve with crème fraiche or vanilla ice-cream.

Carrot Cake

Makes a 20cm (8in) cake. Pre-heat oven to 180C

Simple really; just mix all of the ingredients into a bowl until really smooth, pour into your lined cake tin, level the surface and bake in the pre-heated oven for about an hour.

225 g self raising flour

2 tsps baking powder

150g light muscovado sugar

60 g chopped walnuts

2 mashed bananas

2 eggs

150 ml sunflower oil

and…..100g grated carrots

For the topping mix all the following ingredients together;

175g soft cheese

50g soft margarine

100g sieved icing sugar

half a teaspoon vanilla essence

Spread on top of the cooled cake and decorate with some walnut halves if you want.

Lambs Liver

Fancy some lamb's liver with this? See Delia Smith's “Summer Collection” The rich/sweet Marsala and balsamic vinegar sauce needs this type of concentrated strawberry flavours from the wine.

Sauteed Pheasant and Spinach

Love this wine! It is actually quite hard to describe; it's rich and smooth (we decanted 2 bottles into a magnum decanter an hour before serving) and vinous. We had it with a richly-sauced pheasant dish and I don't think it could have been a better match! (Sautéed Pheasant and Spinach with Almond Sauce - Gary Rhodes “The Complete Cookery Year”).

Beef Fillet with Horseradish Sauce

Why not try this BBC recipe for Beef Fillet with Creamy Horseradish Spinach

Steak au Poivre

Roast Beef never found a better partner, try also Steak au Poivre (Simon Hopkinson – “Roast Chicken and other Stories”)

Lamb Chops with Lemon

Why not try this Nigel Slater recipe for Lamb chops with lemon

St George's Mushrooms à la Bordelaise

Supper snack for four people. A great fusion of English Mushrooms with a French flavour.

The St George's Mushroom definitely ranks amongst the finest wild mushrooms, with a firm texture, appealing mealy smell and distinctive flavour, reminiscent of soil and wood smoke. In France it is known as le vrai mouserron, "the true mushroom". St. George's Mushroom typically fruits by St.George's Day on 23rd April, and is therefore a spring to summer species. If you don't fancy foraging for them yourself, the closest alternative available commercially would be Chestnut Mushrooms.

1kg mushrooms, washed and thoroughly dried.
3 or 4 tbs olive oil
4 spring onions finely chopped
2 cloves of garlic finely chopped
1 tbs chopped flatleaf parsley
Juice of half a lemon
Knob of butter
Salt & pepper

Heat the oil in the largest frying pan you have (or Wok)
Fry the whole mushrooms until tender and taking a bit of colour.
Add the chopped spring onions and garlic and continue frying for another minute or two.
Add the lemon juice, butter, salt & pepper to taste. Continue frying until the butter has melted and all is mixed in.
Garnish with the parsley and serve on thick buttered toast.
Wash down with a bottle of El Huique Chardonnay

Lamb Tagine

Perfect with Lamb Tagine

Vegetarian Phad Thai

Why not try this BBC recipe for Vegetarian Phad Thai

Chargrilled Pork Chops with Salsify and Borlotti Bean Salad

Try this great BBC recipe for Chargrilled Pork Chops with salsify and Borlotti Bean Salad

Crab and Chilli Tagliatelli

How about this BBC recipe for Crab and Chilli Tagliatelli

Rice Pudding

We love this with Rice Pudding (why not?!) Try this BBC recipe.

Steak Pie

Why not try this BBC recipe for Steak Pie

Salmon and Monkfish Skewers

Why not try this BBC recipe for Salmon and Monkfish Skewers

Chilli Mash with Spicy Steak and Pesto

Why not try this BBC recipe for Chilli Mash with Spicy Steak and Pesto

Fish Bake

Why not try this Tasty Fish Bake recipe from the BBC by Jamie Oliver

It's also great with a plate of tapas and try it with Gary Rhodes' Caesar Salad. Why? Because it is unoaked, but full-bodied without being overpowering so it can cope with the strong flavours of the anchovies, parmesan and dressing. (Gary Rhodes – “More Rhodes Around Britain”)

Hungarian Goulash

A perfect accompaniment to casseroles and stews such as Beef and Beer from Delia Smith's “Complete Cookery Course”, and my Mum's Hungarian Goulash (serves 6);

 1 kilo of chuck steak
 70 gms plain flour
 1 rounded tablespoon mild paprika
 1 tablespoon tomato purée
 4 medium onions
 1 and a half pints beef stock including a glass of red wine
 salt & pepper to season
Trim beef into 1 inch pieces, toss into flour and paprika and fry until lightly browned. Add chopped onions until soft, then add in the tomato purée and stock and seasoning. Bring to boil and simmer for 1 and a half hours, or in oven on a moderate heat. My Mum also adds a shake of tomato ketchup and half a teaspoon of sugar when it's simmering! She also adds in a few prunes (not dried ones) before serving. Serve with mashed potatoes and frozen peas.

Alternatively, why not try this BBC recipe for Catalan Fish Stew

Oriental Chicken Salad with Tarte Tatin for pudding

Why not try this great recipe from the BBC for Oriental Chicken Salad

Also try this Tarte Tatin pudding recipe

Cheesy Salmon and Spaghetti Bake

Why not try the following recipe from the BBC for a Cheesy Salmon and Spaghetti Bake?

Hake with Hot Paprika

Why not try this recipe for Hake with Hot Paprika

Pork and Lemon Polpetti

Why not try this Nigel Slater recipe for Pork and Lemon Polpetti

Thai Green Curry

Why not try this Lesley Walters recipe for Thai Green Curry

Bitter Chocolate and Orange Tarts

Why not try this BBC recipe for Bitter Chocolate and Orange Tarts

Pancake Souffle

Try this BBC recipe for Pancake Souffle with Lemon

Couscous Crusted Salmon

Why not try this lovely James Martin recipe for Couscous Crusted Salmon

ALSO......TWO GREAT RECIPE IDEAS FROM ELIZABETH IRVING, FOOD MATTERS (01753 886 120)

PRAWN & SPINACH PANCAKES Serves 6

Preparation time: 10min; cooking time: 20min

390cals, 25g fat (of which 13g saturated fat), 17g carbohydrate

100g (31/2oz) frozen leaf spinach, thawed
1tbsp olive oil
200g pack Suzettes pancakes
200g (7oz) half the fat of Cheddar ready grated cheese
25g (1oz) freshly grated Parmesan cheese
3tbsp light mayonnaise (we like Hellmans)
3 spring onions, finely chopped
300g (11oz) large cooked peeled prawns
142ml carton double cream (or half fat will work ok)

1. Preheat the oven to 200ºC (180ºC fan oven) mark 6.

Squeeze the thawed spinach in your hands to remove as much of the excess liquid as possible. Roughly chop and season well with just a little salt but plenty of freshly ground black pepper.

2. Lightly oil a medium-sized ovenproof dish, about 20cm (8in) square. Open each pancake out and spread a little of the mayonnaise over the centre of each one leaving a 2.5cm (1in) clear edge. Sprinkle over a little of each cheese into each pancake, then top with the spring onion, spinach and prawns. Bring the edges of the pancakes together (like a bag) and tuck loosely side by side in the dish. There should be just enough space in the dish to hold all the pancakes in a single layer.

3. Spoon the cream over the pancakes and sprinkle with the remaining cheese.

Cook for about 20min or until the tops are crisp and golden and everything is heated through. Serve immediately with a green salad.

JERSEY ROYAL FINGER EATS

Makes about 60

900g (2lb) small Jersey Royal Potatoes

Toppings

100g pkt smoked trout
200g jar of mayo (whatever is your favourite)
15g pkt chives
125g pkt of Roquefort cheese (or other blue cheese)
200ml carton crème fraiche
35g pkt parsley
125g pkt hot smoked (ready-to-eat) trout fillets
165g jar horseradish sauce
15g pkt dill
75g jar salmon roe

Bring a large pan of water to the boil. Add potatoes, bring back to boil an d simmer gently for 10-12 mins or until just tender. Drain and plunge potatoes into cold water to cool. Slit tops of each potato or make a cross and squeeze gently with your fingers to make a pocket and fill with a combination of toppings.

Mayonnaise with a twist of smoked trout , garnished with chopped chives

Crème Fraiche topped with Roquefort and chopped parsley

Mayonnaise and horseradish sauce mixed, topped with smoked trout fillet, garnished with dill (or you could use smoked salmon)

Mayonnaise topped with salmon roe and garnished with parsley

Or you could use a topping of your own. Capers, coriander and rock salt are also good additions to any of the above.

Roast Leg of Spring Lamb

You can't go wrong with Lamb for this wine, why not try this BBC recipe for Roast Leg of Spring Lamb

Authentic Hungarian Goulash

You get to know someone well when they are in your home for ten hours a day for a week, so it was with Gary who painted most of the inside of our house this summer. Gary Mihalik is Hungarian (tel 07828 897410 if you need a good job done and live near us!) and as the talk ranged over food and wine we realised that an authentic Hungarian Goulash is nothing like the version my Mum makes. A key element for authenticity is the right kind of “Sweet“ Paprika. Gary came back from a visit home with a kilo of the real stuff for us and we have been converts ever since.

We had a hard time finding it in the UK, but you can get sweet paprika online from;

http://www.thespicespecialist.com/chillies/szegedi_sweet_hungarian_paprika.htm

It is so, so simple to make;

Serves 6

1.5 kgs chuck steak (one inch cubes)

5 big onions finely chopped

6-7 tbsp oil for frying

5-6 tbsp sweet paprika

5-6 medium potatoes (one inch cubes, or maybe a bit bigger)

salt & pepper

Ideally use a large casserole for the whole process;
Fry the onions in the oil until translucent.
Remove from heat and add the paprika (important to remove from the heat to avoid burning the paprika). Stir
Return to the heat, add the meat and cook and stir for 5-10 minutes.
Add a little salt and pepper to taste, add just enough water to cover the meat, put the lid on and simmer on a low heat for an hour.
Add the diced potatoes and more water to cover. Replace the lid and simmer until the potatoes are cooked, stirring occasionally to check it’s not burning.
Serve.

Lamb Kebabs

Marion & Don very kindly helped us come up with tasting notes for the several of the wines, and also recommended the following recipe, for which we thank them;

“We felt that the Forca Real would go well with lamb, perhaps just a simple brochette with some rosemary. But we often make what is known as "Patti's Lamb" because the recipe such as it is was given to us by an american friend who in turn got it from a Syrian or Lebanese family she once lived with.

PATTI'S LAMB KEBABS

Marinade: mix together finely diced onion, some crushed coriander seeds and tomato puree.

Add some cubed lean lamb (we usually use a fillet end of a leg of lamb) and mix together. Leave for as long as possible (overnight is best)

Thread onto skewers and grill or barbeque.

Beef Fillet with Horseradish Sauce

Why not try this BBC recipe for Beef Fillet with Creamy Horseradish Spinach

Crab and Chilli Tagliatelli

How about this BBC recipe for Crab and Chilli Tagliatelli

Fillet of Beef with Stout and Oysters

Why not try this Keith Floyd recipe for Fillet of Beef with Stout and Oysters

Roast Rib of Beef

Roast Beef never found a better partner, so try out Gary Rhodes' Roast Rib of Beef

Try our Wine of the Month with this delicious Lancashire Hot Pot which we have personally cooked and enjoyed on more than one occasion. Courtesy of the Hairy Bikers.

http://www.bbc.co.uk/food/recipes/database/lancashirehotpot_92236.shtml

Potatoes with fontina and spring onions

250g Small new potatoes

Flaked sea salt

Black pepper

15g butter

60g Fontina cheese

2 young green spring onions (roughly chopped)

Turn the grill on to full. Boil the new potatoes until tender but not too soft-this should take about 10 minuets. Toss them into a bowl with the sea salt, black pepper and butter.

Transfer to a soup plate and scatter over the fontina. Pass under the grill so the cheese melts properly, but does not colour.

Scatter over the chopped spring onion and eat immediatly.

Deliciously thirst-quenching on a warm summer's afternoon! So drink it on its own or with salad or any light lunches.

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RecipesPerfect partners for wine

Stuffed Loin of Pork

Salad Nicoise

Sunday Roast

Roast Rib of Beef

Mini Yorkshire Puddings with Roast Beef

Cheese Board

Turkey Breasts with Leeks, Mushrooms and Colcannon Cakes

Fillet of Beef with Stout and Oysters

Prawn, Garlic and Chilli Linguini

Lamb Kebabs

Honeyroasted Duck

Gourmet Burgers

Maple Syrup and Pecan Tart

Carrot Cake

Lambs Liver

Sauteed Pheasant and Spinach

Beef Fillet with Horseradish Sauce

Steak au Poivre

Lamb Chops with Lemon

St George's Mushrooms à la Bordelaise

Lamb Tagine

Vegetarian Phad Thai

Chargrilled Pork Chops with Salsify and Borlotti Bean Salad

Crab and Chilli Tagliatelli

Rice Pudding

Steak Pie

Salmon and Monkfish Skewers

Chilli Mash with Spicy Steak and Pesto

Fish Bake

Hungarian Goulash

Oriental Chicken Salad with Tarte Tatin for pudding

Cheesy Salmon and Spaghetti Bake

Hake with Hot Paprika

Pork and Lemon Polpetti

Thai Green Curry

Bitter Chocolate and Orange Tarts

Pancake Souffle

Couscous Crusted Salmon

Roast Leg of Spring Lamb

Authentic Hungarian Goulash

Lamb Kebabs

Beef Fillet with Horseradish Sauce

Crab and Chilli Tagliatelli

Fillet of Beef with Stout and Oysters

Roast Rib of Beef

Potatoes with fontina and spring onions