Wines Available
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FishShrimp Chowder  2 Octopus200g Beef 80g Zucchini (Courgettes) 10 Mushrooms 50g Carrot Spring Onions Octopus Sauce 2 tbsp of Chilli paste 3 tbsp of Chilli powder 2 tbsp of ground Garlic 2 tbsp of chopped Spring Onions Sesame salt Sesame oil Sauce for Beef 2 tbsp Soy Sauce 1 tbsp of chopped Spring Onions 1 tsp each of ground Garlic, Sugar, Sesame Salt, Chilli powder, Sesame oil Take the ink-well off the octopus. Wash off thoroughly and cut in 5cm lengths. To make the sauce, mix chilli paste, chilli powder and soy sauce together with chopped spring onions, garlic, sesame salt and sesame oil. Marinate the octopus using part of the sauce. Marinate the thinly sliced beef in the sauce for beef. Cut the zucchinis in half and slice them. Cut carrots and spring onions in 4cm lengths. In a pan stir fry the beef until brown. Move the beef to one quarter of the pan and add a cup of water. Put the octopus in the opposite corner then put the vegetables in the remaining quarters. Put a lid on the mixture and boil for about 5 minutes until octopus is cooked. Tour Chapoux, Domaine du Ricaud, Saint Thibeaud and Lamothe Vincent Rose would go well with this. Moules Mariniere  This is a no-nonsense recipe as I believe the simpler the dish the better the flavour when it comes to seafood. We have collected mussels from the Welsh coast for years now and cooked them as follows. This can be risky so if you want to play safe buy them instead. Most good fishmongers and fish counters in supermarkets will tell you where they came from if you ask.1kg/2.2lbs fresh Mussels 115g/4oz Butter 1 clove Garlic, peeled and finely chopped 2 Shallots, peeled and finely chopped 200ml/7fl oz Dry White Wine Clean the mussels by pulling away the hair-like strands (beard) around the shell and scrub with a stiff brush under cold running water. Heat 50g/2oz of the unsalted butter in a large saucepan. When hot and foaming add the garlic, shallots, wine. Cook over a medium heat until the shallots are soft and translucent. Bring the shallots and wine mixture to the boil. Add the mussels, cover the saucepan, gently shake the pan and cook over a high heat for 2-3 minutes, until the mussels open. Discard any mussels that remain closed after cooking or are shrivelled. Strain the mussels over a large saucepan using a colander and set aside. Place the mussels into a large bowl. Retain the mussel liquor in the pan and return to the heat. We usually some good bread to mop up the juice as it is so more-ish you can not resist licking the bowl! Served with a nice dry white wine like Muscadet, Chablis or Saint Thibeaud this becomes a delicious meal - enjoy! Shrimp Scampi  First you warm up the pan over a medium heat. Put in a good splash of Wine and Garlic. Cut the Lemons and put chunks into the pan with peel. Let it simmer for five minutes. Next step is the Shrimp. Put right into the pan and cook until Shrimp turn from translucent to pink. Add cooked pasta and enjoy with a nice glass of wine such as Sainte Marie, Saint Thibeaud or Tour Chapoux.Raki Soslu Levrek (Sea Bass with Raki Sauce)  600g filleted Sea Bass (8 pieces)1 Small Onion, 20g Butter 2 tbsp White Wine ¼ tsp Salt 1 Large Tomato 1 Bunch Dill 1 tbsp Cream, 1tsp Raki Chop the Onion and sauté for 5 mins in the butter. Add the diced and peeled tomato and the white wine and arrange the slices of Sea Bass in the pan (a wide shallow pan is necessary – I normally use a cast iron frying pan). Add ¼ tsp salt and cook over the Barbeque for a few minutes. Arrange the fish in a serving dish. Mix the Raki, cream and chopped dill, add to the gravy in which the Sea Bass was cooked and boil all together. Pour this sauce over the fish and serve. A nice cool bottle of either Chateau Laures or Domaine de Ricaud (white or the rose clairet) will go well with this dish. Both will enhance the flavours and encourage support without over powering the Raki Sauce. Crabmeat-Stuffed Red Snapper with Champagne Beurre Blanc  1 (6-pound) Snapper 2 pounds lump Crabmeat 1/2 cup minced Green Pepper 1/2 cup minced Pimiento 1 cup finely chopped Shallots 1 cup minced Celery 2 tablespoons unsalted Butter, melted 1 tablespoon Worcestershire Sauce 1 teaspoon 1 teaspoon fresh Thyme 2 slices White Bread, without crusts 1 cup Milk (4 oz) unsalted Butter 1 cup Brut Champagne Salt and Pepper to taste Preheat oven to 400 degrees F. Bone the snapper, leaving the head and tail intact. Pick over crabmeat for filament, and toss with vegetables, butter, and seasonings. Soak bread in milk, squeeze out the excess, and crumble the soggy bread into crabmeat mixture. Stuff the snapper with the crab mixture and place in a shallow baking pan. Moisten with champagne, dot with butter, add salt and pepper to taste and bake for about 30 minutes. Yield 6 servings. You could have Grande Reserve Champagne or Roques de Mauraic Rose to accompany this - or a white such as Domaine de Ricaud. Champagne Beurre Blanc 1 bottle Brut Champagne 2 cups finely chopped Spring Onions Strong dash of 1 teaspoon Salt 1 - 1/2 pounds unsalted Butter Cut the butter into 1-ounce pieces and keep chilled. Boil the champagne fiercely over a high flame, with the spring onions and seasonings, until the pan is very nearly dry. Whisk butter into the hot, damp scallions, still over a high flame. When all the butter is absorbed, remove the pan from the heat, let cool briefly, and strain into a sauce boat. Serve at once. Yield: 3 cups. |
4 largeOnions, peeled and sliced
12 to 16 Prawns, depending on their size 
2 lb fresh Crabs, cleaned and halved
1 lb Shrimp, peeled and cleaned