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Zoom Two Wine Friday March 26th 7pm – Sorry, now all sold out
David Simpson from Jeff Carrel down in Narbonne. Jeff speaks no English but David’s a fine sub! Tasting Organic Sauvignon Blanc and Domaine des Anges Reserve Red. We’re going to pair these with a Paul Bocuse Classic – Coq au Vin.
Classic Coq au Vin
- 1 Chicken
- Flour as needed
- Cognac 125 ml
- Red Wine 500 ml
- 1 Carrot
- 1 large Onion
- Parsley To taste
- Bay leaf to taste
- Sprig of Thyme to taste
- Peeled garlic cloves to taste
- Freshly ground black pepper
- Cut the chicken into quarters and let it marinate with wine and the herbs for 24 hours.
- Drain and dry the chicken, then brown off with some oil in a large casserole pot.
- Once golden, add the cognac and let it flame.
- Then mix in a bit of all plain flour, and turn off the heat.
- Sauté the vegetables in a bit of butter or lard, put everything into the casserole pot and add the wine back in.
- When warmed through, lower the flame and cook for 30-40 minutes, half-covered, turning the pieces over every so often.
Zoom Two Wine Friday March 19th Sorry, now all sold out
Federica Abbona from La Fusina in Italy will taste Barolo and Dolcetto with us – a pair of reds. Recipe Beef braised in Barolo! We’re going to see if Mushrooms in Barolo also works!
Here is Federica’s mother’s recipe;
Beef 1 kg
Barolo (1 bottle) 750 ml
Rosemary 1 sprig
Bay leaf 2 leaves
Black peppercorns 4
Cinnamon sticks 1
1 clove garlic
Carrots (about 2 medium) 160 g
Celery (about 2 medium stalks) 100 g
Onions (about 1 large) 180 g
Butter 15 g
Extra virgin olive oil 50 g
Salt to taste
Start by making an aromatic bag for the cloves, peppercorns and cinnamon. Clean the celery, carrot and onion, peel and cut into 2-3cm thick chunks, then peel and crush the garlic clove.
In a large bowl put the meat, the vegetables, the herbs and spices. Then add the wine until the meat is completely covered. Cover with cling film and leave to marinate in the refrigerator for at least 8-12 hours.
After that time, take the meat out and place it on the chopping board, dry it with kitchen paper. In a pan, melt the butter in the oil over a medium heat.
When hot, add the meat and sear it all over.
Once seared transfer the meat and its stock to a large pot, heat for a moment over medium heat and add the vegetables, and season with salt.
Bring to a boil and then cover with the lid, lower the heat and let it simmer for 1 hour.
After this time, stir and, only if needed, can you add a little more marinating liquid.
Continue cooking for another hour. Once the braised meat is cooked, remove it from the pot and set aside on a plate, covering with the lid.
Then remove the herbs and spices, before blending the vegetables with the stock with a hand blender.
In the meantime, slice the meat and arrange in a serving dish; cover the slices with the sauce.
Your braised beef in Barolo is ready, enjoy your meal!
In Italy they would very likely serve this with polenta, we’re going for a potato and celeriac mash with spinach.
Zoom Two Wine Friday March 12th Sorry, now all sold out
Neasa from Laurent Miquel again. Tasting wines are Solas Viognier which is perfect with French Onion Soup and the new Cote 136 Red. Sadly limited to 35.
French onion soup
- 50g butter
- 1 tbsp olive oil
- 1kg onions,halved and thinly sliced
- 1 tsp sugar
- 4 garlic cloves,thinly sliced
- 2 tbsp plain flour
- 250ml dry white wine
- 3l hot strongly-flavoured beef stock (why not veg stock?)
- 4-8 slices baguette (depending on size)
- 140g gruyère,finely grated
- STEP 1
Melt the butter with the olive oil in a large heavy-based pan. Add the onions and fry with the lid on for 10 mins until soft.
- STEP 2
Sprinkle in the sugar and cook for 20 mins more, stirring frequently, until caramelised. The onions should be really golden, full of flavour and soft when pinched between your fingers. Take care towards the end to ensure that they don’t burn.
- STEP 3
Add the garlic cloves for the final few minutes of the onions’ cooking time, then sprinkle in the plain flour and stir well.
- STEP 4
Increase the heat and keep stirring as you gradually add the wine, followed by the stock. Cover and simmer for 15-20 mins.
- STEP 5
To serve, turn on the grill, and toast the bread. Ladle the soup into heatproof bowls.
- STEP 6
Put a slice or two of toast on top of the bowls of soup, and pile on the gruyère. Grill until melted. Alternatively, you can cook the toasts under the grill, then add them to the soup to serve.
Zoom Two Wine Friday March 5th Sorry, now all sold out
Peter de Wet from Excelsior in South Africa will be with us tasting his Viognier and Merlot.
Cape Malay chicken curry with yellow rice
For the curry
- 2 tbsp sunflower or rapeseed oil
- 1 large onion , finely chopped
- 4 large garlic cloves , finely grated
- 2 tbsp finely grated ginger
- 5 cloves
- 2 tsp turmeric
- 1 tsp ground white pepper
- 1 tsp coriander
- 1 tsp cumin
- seeds from 8 cardamom pods , lightly crushed
- 1 cinnamon stick , snapped in half
- 1 large red chilli , halved, deseeded and sliced
- 400g tin chopped tomatoes
- 2 tbsp mango chutney
- 1 chicken stock cube , crumbled
- 12 bone-in chicken thighs , skin removed (we left the skin on see below)
- 500g potato , cut into chunks
- small pack coriander , chopped
For the yellow rice
- 50g butter
- 350g basmati rice
- 50g raisins
- 1 tsp golden caster sugar
- 1 tsp ground turmeric
- ¼ tsp ground white pepper
- 1 cinnamon stick , snapped in half
- 8 cardamom pods , lightly crushed
- STEP 1
Heat the oil in a large, wide pan. Add the onion and fry for 5 mins until softened, stirring every now and then. Stir in the garlic, ginger and cloves, and cook for 5 mins more, stirring frequently to stop it sticking. Add all the remaining spices and the fresh chilli, stir briefly, then tip in the tomatoes with 2 tins of water, plus the chutney and crumbled stock cube.
- STEP 2
Add the chicken thighs (we first dusted the thighs “skin on” with some salt, flour and paprika and fried them in a bit of oil to brown the skins), pushing them under the liquid, then cover the pan and leave to cook for 35 mins. Stir well, add the potatoes and cook uncovered for 15-20 mins (longer we found, keep testing!) more until they are tender. Stir in the coriander.
- STEP 3
About 10 mins before you want to serve, make the rice. Put the butter, rice, raisins, sugar and spices in a large pan with 550ml water and ½ tsp salt. Bring to the boil and, when the butter has melted, stir, cover and cook for 10 mins. Turn off the heat and leave undisturbed for 5 mins. Fluff up and serve with the curry.
Zoom Two Wine Friday February 26th Sorry, now all sold out
Diane and Mathieu from Ch. D’Or et de Gueules again. Tasting A Boire white and Les Cimels Red with Diane whilst Mathieu gets on with the Tarte à la tomate Provençale.
Diane & Mathieu’s Tarte à la tomate provençale.
We tested a very nice recipe from the internet but the ingredients below are Mathieu’s version and he’ll demonstrate the method when we taste on 26th Feb.
1 pâte feuilletée (ready rolled puff pastry)
3 grosses tomates rouges
Herbes de Provence
Moutarde de Dijon.
Basilic 🌿 si possible (fresh basil)
Sel et poivre
1 plat rond à tarte
Zoom Two Wine Friday February 19th Sorry, now all sold out
We’re going to be joined by the man himself! Laurent Delaunay from Abbott & Delaunay. Tasting his Domaine de la Métairie “Village” Chardonnay and “Village” Pinot Noir. Sadly numbers are limited to 35 for this as that’s all the stock we have! We’re going to have a Salmon and pea pesto pasta dish with this.
Salmon and pea pesto pasta
This is a light plate of pasta to go with the subtlety of the wines. The recipe we followed is below but we found it a tad too subtle so we increased the peas and mixed in a dash of cream at the end. Don’t forget to season well.
300 g rigatoni pasta
300 g peas
50 g pine nuts, toasted
small bunch basil, leaves picked, stalks reserved
finely grated zest and juice 1 lemon
2 garlic cloves, crushed
4 salmon fillets
- Bring a large pan of salted water to boil and cook pasta according to pack instructions until al dente. Drain, reserving 100ml of cooking water.
- Meanwhile, in a medium pan of gently simmering water, cook peas for 3min. Using a slotted spoon, lift a spoonful of peas into a bowl to reserve for garnish. Lift remaining peas
into a food processor (reserve water pan). To the food processor, add the pine nuts,
basil stalks, lemon zest and juice, garlic, most of the basil leaves and some seasoning. Whiz until combined but retaining texture. Set aside.
- Next, add salmon to reserved pan and poach over low heat for 5min. Lift out with a slotted spoon and set aside for 2min until cool enough to handle. Peel off and discard skin (if present) and flake fish.
- Return drained pasta to empty pasta pan and fold through pea pesto, flaked salmon, reserved peas and pasta water. Check seasoning. Divide among four warm bowls, scatter over remaining basil and serve.
Zoom Two Wine Fridays – All six tastings in one case! Sorry, now all sold out
We’ve now sold all the restricted wines, so please pick ‘n mix the remaining dates and make up the case with anything else of your choice.
Do give me a call on 01544 267 314 if you’d like to discuss options!
One case, twelve lovely wines, six evenings of fun all 7pm start lasting approx. one hour. Once we’ve written them out we will send details of the recipes we’re cooking to accompany the wines post-tasting. It will be fun if we all give them a go.
- 19th Feb – Laurent Delaunay from Abbotts & Delaunay. Tasting Domaine de la Métairie « Village » Chardonnay and « Village » Pinot Noir. SOLD OUT
- 26th Feb – Diane and Mathieu from Ch. D’Or et de Gueules again. Tasting A Boire white and Les Cimels Red.
- 5th March – Peter de Wet from Excelsior in South Africa. Tasting Excelsior Viognier and Merlot.
- 12th March – Neasa from Laurent Miquel again. SOLD OUT
- 19th March – Federica Abbona from La Fusina in Italy. Tasting Barolo and Dolcetto – a pair of reds.
- 26th March – David Simpson from Jeff Carrel. Tasting Organic Sauvignon Blanc and Domaine des Anges Reserve Red.
Regular Price:Read more
Special Price: £169.00
Showing all 7 results