Category: Recipes

Ingredients (serves 4)

Method

1. To make Tournedos Rossini, first season the beef with salt and pepper.
2. Heat your pan until hot, combine olive oil and half of the butter to sear the beef each side for 3-4 minutes (for medium rare beef) then set aside to rest.
3. Heat a saucepan to medium heat. Add the rest of the butter and cook the onion, until soft.
4. Add the Madeira and reduce by half. Add the red wine and the veal stock, reduce by half. Whisk in the remaining butter and cook for 30 seconds. Season with salt and pepper, to taste.
5. Slice your foie gras in thick slices about roughly 1.5 – 2cm slices. Use a clean non-stick fry pan. Don’t use any oil or fat, because the foie gras is 90% fat.
6. Sear the foie gras on medium hot heat on each side for about 45 seconds to 1 min, until golden brown. Set aside and keep warm.
7. For serving, place each fillet of steak on a slice of toasted brioche then top with foie gras. Gently pour the Madeira sauce over and garnish with freshly shaved truffles. Serve your Tournedos Rossini immediately.
8. Pure luxury on a plate…Pour yourself a glass of our fantastic Rioja and enjoy…

Ingredients (serves 4)

Method

1. To make this Grilled Octopus dish, take the octopus out of the fridge, 15 mins before using and open the package to air.
2. Grill the octopus using a griddle pan or on the barbecue turning after 3-4 mins or until it catches some nice charcoal marks.
3. Serve on a bed of mash potato and finish with a good drizzle of our fantastic Italian Lemon Olive Oil and a sprinkling of sea salt. Serve with a half a lemon.

Three easy steps to make this fantastic Grilled Octopus dinner. Enjoy with a chilled glass of our Albarino, Mytilus from Galicia, Spain!

Ingredients (serves 2-4)

Method

1. To make these Duck Burgers, first remove the duck confit from the fridge for at least one hour before removing them from the packet
2. Separate the fat from the legs but make sure you save the fat as it’s perfect for roasting potatoes and vegetables
3. Gently remove the skin from the legs and put everything on a oven proof tray and heat for 30-45 minutes at 180 C, Gas Mark 4
4. You can skip removing the skin if you find it too fiddly and still get the crispy bits for crunch and texture
5. While you are heating the duck and the skin is getting crispy, slice your spring onions and cucumber into strips
6. Once the duck is ready, remove the meat from the bone using  a spoon and fork. Don’t worry, the meat will simply fail off the bone so minimum effort is needed
7. Slightly warm the buns in the pre-heated oven and we are ready to build our Duck Burgers
8. Spread the Unagi on the bottom part of the bun, place the duck meat on top followed by the sakura leaves, spring onions and cucumber. Finish with more Unagi Sauce and the other half of the bun and get ready to enjoy the best burger in town!
9. Pour yourself a large glass of red wine – we highly recommend our fantastic Pinot Noir Reserva from Chile- goes down a treat!

This recipe is also available on our YouTube channel

Ingredients (serves 4)

Method

1. To make a Cumberland Sausages and Lentil Casserole, first prick the skin of the sausages with a toothpick. This will help stop your sausages exploding and releases all their fat and flavour
2. Using a large casserole dish, heat some olive oil to medium heat and fry the Cumberland Sausages for 5 mins or until golden brown
3. Remove the sausages and set aside. Then fry your diced vegetables in the same pot until they soften but there is no need to colour them
4. Add your favourite herbs and season with salt and pepper
5. Add the chicken stock and the red wine and bring it to boil for about 5 mins to evaporate the alcohol
6. Add a couple of jar Cooked Lentils to the vegetables. Mix well together and add the sausages back into the dish to warm everything through for about 10 mins on a low heat
7. Taste for seasoning and adjust to your liking.
8. We highly recommend our award winning Chilean Pinot Noir, Zapallares to accompany this dish.

Garnish with parsley and put the whole pot in the middle of the table for everyone to help themselves except the wine – that is all for the chef LOL!