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Tournedos Rossini with Fresh Truffles

Tournedos Rossini

Ingredients (serves 4)

4 x 150-200g Beef Fillet from your local butcher

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Lobe Fresh Duck Foie Gras

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Fresh Truffle (when in season) Fresh SummerTruffles 100g

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Incanto Extra Virgin Olive Oil (250ml)

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Pure White Sea salt
Freshly ground black pepper
100g Unsalted Butter
1 Small Onion, peeled and finely chopped
150ml Madeira
150ml Rioja Reserva Valserrano, Spain 2015

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250ml Veal Stock
4 slices toasted Brioche

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…

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Grilled Octopus Tentacles

Grilled Octopus Tentacles

Ingredients (serves 4)

Spanish Cooked Octopus Tentacles +/- 500g

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Lemon Olive Oil

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Lemon
Sea salt
Albarino, Mytilus, Rias Baixas, Galicia, Spain 2018

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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!

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Duck Burgers, Asian Style

Duck Burger - Asian Style

Ingredients (serves 2-4)

1 Pack of Confit Duck Legs for 2 people
If you cooking for 4, we recommend buying 2 packs 

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Unagi No Tare

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Sakura Leaves (when in season)
Small Wooden Planks to serve (optional)

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2 or 4 Burger Buns (I use brioche buns)
Spring Onions, sliced long way
Cucumber, sliced with the speed peeler
Wine Pairing: Pinot Noir Reserva, Zapallares, Chile 2018

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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

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Spanish Baked Eggs

Spanish Eggs

Ingredients (serves 4)

6 eggs
Spicy Artisan Chorizo (Chorizo Sarta Picante) 300, diced

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1 Jar Piquillo Peppers: Wood Roasted with Garlic 290g

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400g fresh tomatoes diced
1 teaspoon Hot Spanish Smoked Paprika 70g

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Basil Olive Oil, Extra Virgin 250ML

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Bunch of basil
Salt and pepper
Spanish Cazuela earthenware Tapas Dishes

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Method

  1. To make these delicious Spanish Baked Eggs, fry your diced chorizo in a pan for a few minutes in order to release the oils.
  2. Add the garlic Piquillo Peppers and tomatoes to the pan and let them stew for a few minutes.
  3. Lastly, add the smoked paprika and basil.
  4. Spoon into our ovenproof Spanish Cazuela dishes. Top with your eggs and bake for a few minutes.
  5. Serve immediate. Drizzle a little of our fantastic Basil Oil over the top and garnish with some fresh basil leaves

Great for breakfast or brunch…

A big thank you to Chef James Martin for this great recipe. As seen on James Martin’s Saturday Morning

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Rolled Foie Gras Piquillo Peppers

Rolled Foie Gras and Piquillo Peppers

Ingredients (serves 4)

Lobe of Fresh Duck Foie Gras

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1 Jar Piquillo Peppers: Wood Roasted with Garlic 290g

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Pure White Sea Salt
Espelette Pepper

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Method

  1. To make Rolled Foie Gras Piquillo Peppers, first you need to devein the foie gras. Divide into two long pieces and season with Salt and Espelette Pepper.
  2. Place one half of foie gras lengthways on a sheet of clingfilm then lay the piquillos on top, trimmed to fit. Top with the rest of the foie gras and roll up in the clingfilm, twisting the ends like a sausage.
  3. Put a large pan of water on the boil. Lay the clingfilmed sausage in a steamer basket and steam for about 10 minutes over a medium heat.
  4. Then remove the roll, cool on a plate and pierce true the clingfilm a few times to release the fatty juices. These you should gather into a small jug.
  5. Chill the roll until firm, then unwrap your Rolled Foie Gras Piquillo Peppers. Serve in slices with the reserved juices brushed over each slice.

Make’s a perfect starter for your dinner party…

Buy the entire recipe collection “Cuisinier Gascon” by Chef Pascal Aussignac

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Scallops with Spicy Chorizo and Piquillo Pepper

Scallops with Spicy Chorizo and Piquillo Pepper

Ingredients (serves 4)

Fresh Scallops 2 per person
Spicy Artisan Chorizo (Chorizo Sarta Picante) 300g

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Piquillo Peppers: Wood Roasted with Garlic 290g

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Hot Spanish Smoked Paprika 70g

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Olive wood board to present

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Method

  1. First pat dry your fresh scallops and season with salt and pepper.
  2. Slice the chorizo and the piquillo pepper into long strips.
  3. Pan fry the scallops and spicy chorizo at the same time. It should take about 1-1.5 mins on each side or until golden brown.
  4. Thread the skewers through the piquillo pepper, the scallops and finally the spicy chorizo just as in the picture.
  5. Present the skewers on the olive wood board and if you want to get them “smoking hot”, sprinkle over a good pinch of Hot Spanish Smoked Paprika.

These make a delicious appetizer or snack…

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Saffron Crème Brûlée

Saffron Crème Brûlée

Ingredients (serves 4)

Set of 6 Cazuela Earthenware Dishes

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Spanish Saffron from Mancha, Extra Pure Quality 1g

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500 ml Single Cream
100g Caster Sugar (plus extra for the topping)
6 free-range Egg Yolks
Icing Sugar (optional)
Handful of Strawberries
Fresh Mint ips

Method

  1. To make Saffron Crème Brûlée, first preheat the oven to 150°C.
  2. Bring the cream to boil, and add the saffron. Then reduce the heat and simmer gently for five minutes.
  3. Meanwhile, in a separate bowl, beat the caster sugar and egg yolks together until pale and fluffy.
  4. Bring the cream back to boiling point. Pour it over the egg mixture, whisking continuously until thick.
  5. Strain the mixture through a fine sieve and then fill 6 cazuela dishes to about two-thirds full.
  6. Place the cazuela dishes into a large roasting tray and pour enough hot water to come halfway up their outsides. This is called a bain-marie.
  7. Bake for 35-40 minutes in the preheated oven, or until the custards are just set but still a bit wobbly in the middle.
  8. Remove the cazuela dishes from the water and set aside to cool to room temperature. Chill for 30-40 minutes.
  9. When ready to serve your Saffron Crème Brûlée, sprinkle caster sugar evenly over the surface of each crème brûlée, then caramelise with a chef’s blow-torch.
  10. Garnish with fresh strawberries, mint leaves and you could even sprinkle over some icing sugar.

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Homemade Hummus with Spanish Smoked Paprika

Homemade Hummus and Paprika

Ingredients (serves 4)

6 eggs
Spicy Artisan Chorizo (Chorizo Sarta Picante) 300, diced

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1 Jar Piquillo Peppers: Wood Roasted with Garlic 290g

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400g fresh tomatoes diced
1 teaspoon Hot Spanish Smoked Paprika 70g

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Basil Olive Oil, Extra Virgin 250ML

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Bunch of basil
Salt and pepper
Spanish Cazuela earthenware Tapas Dishes

Out of Stock

Method

  1. To make these delicious Spanish Baked Eggs, fry your diced chorizo in a pan for a few minutes in order to release the oils.
  2. Add the garlic Piquillo Peppers and tomatoes to the pan and let them stew for a few minutes.
  3. Lastly, add the smoked paprika and basil.
  4. Spoon into our ovenproof Spanish Cazuela dishes. Top with your eggs and bake for a few minutes.
  5. Serve immediate. Drizzle a little of our fantastic Basil Oil over the top and garnish with some fresh basil leaves

Great for breakfast or brunch…

A big thank you to Chef James Martin for this great recipe. As seen on James Martin’s Saturday Morning

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Foie Gras Popcorn

Ingredients (serves 4)

Lobe of Duck Foie Gras

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Incanto Olive Oil

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Pure White Sea Salt
Freshly ground black pepper
3 Fresh Corn Cobs
1 Garlic Clove
2 teaspoons Mascarpone Cheese
2 tablespoons Caster Sugar
8 Baby Corns, slit in half

Method

  1. To make Foie Gras Popcorn, first you must de-vein the foie gras. Then lightly drizzle with some olive oil and season lightly.
  2. Wrap in foil and chill until ready to serve.
  3. Strip the kernels off the three fresh cobs and set them aside. Keep the denuded cobs and dry them in a low oven for about an hour.
  4. To make the corn sauce, put 150 ml of water into a saucepan. Add a third of the sweetcorn kernels, 2 tablespoons olive oil, the garlic and some salt and pepper. Simmer for about 8 minutes then remove from the heat and tip into a blender. Whizz until smooth.
  5. Pour the mixture into a sieve placed over a bowl. Rub the mixture through with the back of a ladle. Return the mixture to the pan, mix in the mascarpone and check the seasoning. Keep warm.
  6. Now place the dried corn cobs in the base of a wok or over barbecue coals and heat until they start to smoke.
  7. Put the foil parcels of foie gras on a rack on top of the wok or barbecue, cover and cook for 10 mins. Set aside for 10 mins to cool, still in the foil.
  8. In the meantime, heat a large frying pan until hot and scatter in the remaining corn kernels. Sprinkle with the sugar and shake the pan over a medium heat, cooking the kernels until they are coated in the sugar and beginning to caramelise. Tip out into a bowl to cool.
  9. Unwrap the foie gras then cut in thick slices. Pan-fry in another hot non-stick frying pan for about 2 minutes until lightly golden on each side. Keep warm whilst you quickly toss in the baby corn to heat in the same pan fat.
  10. Serve the foie gras with the warmed sauce, small baby corns and caramelised ‘popcorn’ alongside. Et viola, Foie Gras Popcorn!

Buy the entire recipe collection Cuisinier Gascon by Chef Pascal Aussignac.

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Cumberland Sausages and Lentil Casserole

Cumberland Sausage and Lentil Casserole

Ingredients (serves 4)

6 Cumberland Sausages

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Lentils (ready cooked)

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Small glass of Red Wine (the rest is for you)
1 Large Carrot, 2 Celery Sticks, 1 Medium Onion, all diced as fine as you can
Favourite Herbs, rosemary, thyme and bay leaf work particularly well
150ml Good Quality Chicken Stock
Salt and Pepper
Parsley to garnish
Wine Pairing: Pinot Noir Reserva, Zapallares, Chile

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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!