Wines Available
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Beef, Lamb & PorkBeef Stroganoff Chorizo and Potato Stew  50 g fresh Chorizo sliced into 3 cm chunks100 g of dried Chorizo, peeled and sliced into thick pieces 750 g Potatoes scrubbed and halved Large can of chopped Tomatoes and juice Glass of Red Wine (150 ml) 1 large Onion, chopped Salt and black pepper Pinch of Sweet Paprika Soften the onions in a large flame proof casserole for 5 minutes. Add the fresh chorizo and brown for 10 minutes. Once the sausages are brown, add the dried chorizo. Add the potatoes, red wine and tomatoes. Stir; bring to a simmer and season with salt, pepper and paprika. Cover the casserole and transfer to a low oven (150°C, gas mark 2) for about 1 hour. Check the seasoning and serve with garlic bread. Try Graves de Barrau to really bring out the flavours! Cawl  2lb. Lamb Cutlets1/2 lb. Onions 3 Leeks 1/2 lb. Carrots 1/2 lb. Swede or Turnip 2 lb. Potatoes salt and pepper Separate as much fat as possible from the cutlets. Boil the meat gently in water for one and a quarter hours. Skim off fat. Peel and cut up vegetables and add to the lamb. Add salt and pepper to taste. Cover and simmer until vegetables are tender. Wines that would go well with cawl are Chateau Chadeuil, Au Berton, Marquis de Perissac and Prince de Prieur (red). Lamb Kebabs with Pomegranate Marinade and Black Olive and Anchovy Sauce  2 lbs boneless Lamb Shoulder, cut into cubesUse half of the Lamb cubes with: Promegranate Marinade ½ cup Promegranate Juice 1/3 cup Olive Oil 1 tbsp Lemon Juice 2 cloves Garlic, crushed 2 tbsp Green Olives, crushed salt & pepper Crush the Garlic, Green Olives, Salt and Pepper into a paste in a pestle and mortar. Mix with Pomegranate, Olive Oil and Lemon Juice in plastic bag. Add half the Lamb cubes and squeeze the air out. Toss to cover and refrigerate over night. Thread lamb onto skewers and baste whilst BBQing with any remaining marinade. Use the other half of the Lamb cubes with: Black Olive and Anchovy Sauce 2 tbsp Olive Oil large pinch of Thyme large pinch of Rosemary 1 tsp Garlic 1 tbsp Butter ½ cup White Wine 1 cup Lamb Stock (use a cube) ¼ cup Tomato Puree 2 tbsp Black Olives, crushed 1 tbsp Anchovies, crushed salt & pepper Rub the Lamb cubes with teh Olive Oil and BBQ on skewers. Crush the Rosemary, Thyme, Black Olives, Anchovies, Salt and Pepper in a pestle and mortar to make a paste. Saute the Garlic in the butter, add the White Wine, Tomato Puree and Lamb Stock to this and reduce. Add the paste. Rub the Lamb cubes with the Olive Oil and BBQ on skewers. Serve the sauce warm as a dip to dunk the Lamb Kebabs in. Try Chateau Chadeuil or Marquis de Perissac with these kebabs. Moussaka  A Moussaka is constructed out of three parts that need prior preparation: fried eggplant (aubergine), a white sauce and a tomato meat sauce, and also bread crumbs and cheese.The Aubergine 3 Medium aubergines, peel, slice, salt and let drain for 1/2 hour while you prepare the white sauce and start the red sauce. Then dry the aubergines and shake in a bag with flour and a good grind of black pepper. Brown in a bit of hot olive oil. Be careful with the amount of oil, and use only enough to brown a few slices at a time. The aubergine will absorb an amazing amount of oil if you let it, and things can become very greasy indeed. Drain the aubergine and reserve. White Sauce In a saucepan over medium heat mix together: 6 tbl spoons of Butter 6 tbl spoons of Flour Whisk for a couple minutes until well blended, add: 3 cups Milk Gently bring to a boil, stirring, and simmer couple minutes. Whisk a cup or so of this mixture into: 3 Eggs, well beaten Whisk the egg mixture back into the white sauce and bring up to a gentle simmer, whisking until thick. Do not boil, or sauce will scramble. Add: Good grating of Nutmeg dash Tabasco Sauce Let White Sauce cool. It should be quite thick. Note that the white sauce can be prepared a day ahead of time and refrigerated. Red Sauce Brown well together in heavy frying pan: 2 tbl spoons of Olive Oil 1 1/2 lb minced Lamb. Drain grease. Add: large Onion, chopped 3 cloves Garlic, chopped Saute around until onion limp. Add: 8 oz. can Tomato sauce – or as in our case you can make your own puree if you have a bumper crop! 1/2 tsp Cinnamon tsp dried leaf Oregano chopped Parsley chopped Mint bit of Salt and Pepper Simmer gently until quite thick. The red sauce can be prepared well ahead of time, and keeps well refrigerated.  To assemble the MoussakaThe parts of the Moussaka are: Aubergine White Sauce Red Sauce 1 cup coarse dry Bread crumbs 2 cups Mozzarella or other white cooking Cheese Use a good sized casserole with a cover. Put about 1/3 of the aubergine on the bottom in a solid layer. Trim aubergine to fit. Spread 1/2 of the meat mixture on top. Spread 1/3 of white sauce over meat. Sprinkle with 1 cup cheese, 1/3 cup of crumbs. Repeat this set of layers. Then put in a layer of the rest of the aubergine, the rest of the white sauce and cover with the rest of the crumbs. Garnish top with a sprinkle of red chilly or paprika and a small handful of chopped parsley. Cover, and bake at 350 degrees for an hour, uncover and bake until browned on top and bubbly. Serve with a green salad, good bread and a bottle of light red wine. Our Spanish Brissonet would go very nicely with this lovely dish or a Pinot Noir or why not try our Rose the Lamonthe Vincent . Mmm….I am getting hungry writing this. And if you are up for it try the Greek Retsina wine! It is an acquired taste, but is quite wonderful with this tasty Greek traditional dish- enjoy!  Roman Recipe for Pork In A Piquant SaucePsoai “Pork loin and pieces of meat: mix together in sufficient quantity with salt, coriander and fig sap. Cook until it has thickened. Make a hot sauce in a pan: wine vinegar, one part of olive oil to two parts of sweet wine, a pinch of salt. When it has boiled adds a handful of oregano, skim off the froth and sprinkle on some green stuff.” Ancient Egyptian Recipe for Pork from the Heidelberg Papyrus.  This recipe comes from a papyrus fragment of a cookery book that was found in. Use lemon juice instead of fig sap (which was used for its acidity).1/2 lb pork 4 fl oz olive oil Juice of ½ lemon ½ pint sweet white wine 5 dried figs (or you could use fresh ones) 2 tsp coriander seeds 2 tsp dried oregano 3 tbsp white wine vinegar A handful of parsley Sea salt. Cut the pork into 1 inch cubes, place them in a casserole and fry in a little olive oil until brown. Powder the coriander seeds in a pestle and mortar. Then toss the pork in the salt, lemon juice and ground coriander. Chop the figs and boil them in another saucepan for 5 mins in a couple of wine glasses of water. Strain off the resulting fig stock and reserve. Add the wine, oregano, vinegar and fig stock to the pork. Cook the casserole for an hour and a half in an oven pre-heated to 180C/ 350F or gas mark 4. Just before serving sprinkle over the finely chopped parsley. A number of our wines would suit this recipe but I would recommend the Au Berton, the Marquis de Perissac, the Chateau Chadeuil or Lamothe Vincent Rose. The sauce will have a slight sweetness from the figs and a strong red will try and fight with this so to encourage the flavours, rather than masking them, any of these wines will be great. Especially the Chadeuil with its fruit and hint of dryness. |
200g Spaghetti cooked according to the pack instructions