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Properoni Mediterranean Chickpea Salad

Properoni Mediterranean Chickpea Salad

Rich smoky Properoni teamed with fresh vibrant flavours make this Properoni Mediterranean Chickpea Salad the perfect summer dish. Whether you are enjoying an alfresco lunch or adding a lighter dish to your BBQ line up the freshness of this Properoni Mediterranean Chickpea Salad will not disappoint.

Pairs brilliantly with our Marsanne-Viognier Floral, fruity and refreshing with a long mouth-watering finish. A worthy Winner of a Sommelier Wine Awards Silver Medal!

Ingredients (serves 4)

I Jar Spanish Cooked Chickpeas: Garbanzos 

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1 Red onion chopped
2 Tomatoes chopped

3 Spring onion sliced
½ Lemon juice
One piece of Properoni diced to 1 cm (half pair)

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3 tbsp Extra Virgin Olive Oil

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1 tbsp Balsamic Vinegar
Fresh Basil chopped
Salt and Pepper to taste
Marsanne-Viognier, Chemin de la Serre, France 2019

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Method

  1. Prepare all your ingredients and mix in a large bowl. Place it for 30 minutes in the fridge or overnight to let all the flavours combine.
  2. It stays fresh for up to 3 days in the fridge.

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Properoni Pizza with Goats Cheese and Basil

Properoni Pizza

While Properoni is more than just a pizza topping, there is nothing nicer than a homemade Properoni Pizza with proper pepperoni. This one is particularly straightforward to make, as the dough for the base only needs to rise once. Spruce up with your favourite goat’s cheese and a handful of fresh basil leaves.

This Properoni Pizza is a winning combination and pairs brilliantly with a large glass of our fantastic Sangiovese Riserva Cheers!

Ingredients (serves 4)

For The Dough
250g Strong White Flour, plus extra for dusting
1 tsp Fast-Action Dried Yeast

1 tbsp Olive Oil, plus extra for greasing
1 Small Garlic Clove, crushed
1/2 tsp Salt
150-175ml Lukewarm Water
For The Topping
1 tbsp Olive Oil

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150ml Tomato Passata
80g Sliced Properoni Original

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200g Goat’s cheese
Salt and Freshly Ground Black Pepper
Fresh Basil Leaves, to garnish
Basil Olive Oil

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Sangiovese di Romagna Armigero Riserva, Italy 2017

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Method

  1. To make the dough, measure the flour, yeast and olive oil into a bowl. Add the garlic and salt (on a separate side of the bowl to the yeast), then gradually pour in the warm water (you may not need it all) and stir with a wooden spoon until combined and a soft dough is formed.
  2. Tip on to a floured work surface and knead for 10 minutes into a smooth dough.
  3. Oil a large clean bowl, sit the dough in the bowl and cover with cling film. Place in a warm place and leave to rise for 1–1½ hours or until doubled in size. If making in a food mixer fitted with a dough hook, this will take about 4 minutes.
  4. Preheat the oven to 240°C/220°C fan/Gas 9 and place a large baking sheet inside to get very hot.
  5. Once the dough has doubled in size, tip on to a floured work surface and knead into a round to lightly knock it back.
  6. Use your fingers or knuckles to push the dough out into a circle about 30cm (12in) in diameter, slightly thicker at the edges to form the crust of the pizza. Place on a sheet of baking paper spread over a flat baking sheet.
  7. Season the passata with salt and pepper and spread on top of the dough.
  8. Scatter with the slices of Original Propane on top before adding dollops of the goat’s cheese.
  9. Slide the baking paper with the assembled pizza on top on to the hot baking sheet and bake for 12–15 minutes or until golden on top and the dough is cooked.
  10. Garnish with basil leaves, drizzle a little of our fantastic Basil Olive Oil over the top.
  11. Serve with a large glass of your favour red red. We highly recommend our delicious Sangiovese Riserva. A great ruby red with ashings of ripe red and black cherries, dried fruit and gentle spices. Buon appetito!

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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)

For The Dough
250g Strong White Flour, plus extra for dusting
1 tsp Fast-Action Dried Yeast

1 tbsp Olive Oil, plus extra for greasing
1 Small Garlic Clove, crushed
1/2 tsp Salt
150-175ml Lukewarm Water
For The Topping
1 tbsp Olive Oil

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150ml Tomato Passata
80g Sliced Properoni Original

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200g Goat’s cheese
Salt and Freshly Ground Black Pepper
Fresh Basil Leaves, to garnish
Basil Olive Oil

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Sangiovese di Romagna Armigero Riserva, Italy 2017

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Method

  1. To make the dough, measure the flour, yeast and olive oil into a bowl. Add the garlic and salt (on a separate side of the bowl to the yeast), then gradually pour in the warm water (you may not need it all) and stir with a wooden spoon until combined and a soft dough is formed.
  2. Tip on to a floured work surface and knead for 10 minutes into a smooth dough.
  3. Oil a large clean bowl, sit the dough in the bowl and cover with cling film. Place in a warm place and leave to rise for 1–1½ hours or until doubled in size. If making in a food mixer fitted with a dough hook, this will take about 4 minutes.
  4. Preheat the oven to 240°C/220°C fan/Gas 9 and place a large baking sheet inside to get very hot.
  5. Once the dough has doubled in size, tip on to a floured work surface and knead into a round to lightly knock it back.
  6. Use your fingers or knuckles to push the dough out into a circle about 30cm (12in) in diameter, slightly thicker at the edges to form the crust of the pizza. Place on a sheet of baking paper spread over a flat baking sheet.
  7. Season the passata with salt and pepper and spread on top of the dough.
  8. Scatter with the slices of Original Propane on top before adding dollops of the goat’s cheese.
  9. Slide the baking paper with the assembled pizza on top on to the hot baking sheet and bake for 12–15 minutes or until golden on top and the dough is cooked.
  10. Garnish with basil leaves, drizzle a little of our fantastic Basil Olive Oil over the top.
  11. Serve with a large glass of your favour red red. We highly recommend our delicious Sangiovese Riserva. A great ruby red with ashings of ripe red and black cherries, dried fruit and gentle spices. Buon appetito!

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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)

For The Dough
250g Strong White Flour, plus extra for dusting
1 tsp Fast-Action Dried Yeast

1 tbsp Olive Oil, plus extra for greasing
1 Small Garlic Clove, crushed
1/2 tsp Salt
150-175ml Lukewarm Water
For The Topping
1 tbsp Olive Oil

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150ml Tomato Passata
80g Sliced Properoni Original

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200g Goat’s cheese
Salt and Freshly Ground Black Pepper
Fresh Basil Leaves, to garnish
Basil Olive Oil

Add to cart

Sangiovese di Romagna Armigero Riserva, Italy 2017

Add to cart

Method

  1. To make the dough, measure the flour, yeast and olive oil into a bowl. Add the garlic and salt (on a separate side of the bowl to the yeast), then gradually pour in the warm water (you may not need it all) and stir with a wooden spoon until combined and a soft dough is formed.
  2. Tip on to a floured work surface and knead for 10 minutes into a smooth dough.
  3. Oil a large clean bowl, sit the dough in the bowl and cover with cling film. Place in a warm place and leave to rise for 1–1½ hours or until doubled in size. If making in a food mixer fitted with a dough hook, this will take about 4 minutes.
  4. Preheat the oven to 240°C/220°C fan/Gas 9 and place a large baking sheet inside to get very hot.
  5. Once the dough has doubled in size, tip on to a floured work surface and knead into a round to lightly knock it back.
  6. Use your fingers or knuckles to push the dough out into a circle about 30cm (12in) in diameter, slightly thicker at the edges to form the crust of the pizza. Place on a sheet of baking paper spread over a flat baking sheet.
  7. Season the passata with salt and pepper and spread on top of the dough.
  8. Scatter with the slices of Original Propane on top before adding dollops of the goat’s cheese.
  9. Slide the baking paper with the assembled pizza on top on to the hot baking sheet and bake for 12–15 minutes or until golden on top and the dough is cooked.
  10. Garnish with basil leaves, drizzle a little of our fantastic Basil Olive Oil over the top.
  11. Serve with a large glass of your favour red red. We highly recommend our delicious Sangiovese Riserva. A great ruby red with ashings of ripe red and black cherries, dried fruit and gentle spices. Buon appetito!