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!
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!
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.
Tip on to a floured work surface and knead for 10 minutes into a smooth dough.
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.
Preheat the oven to 240°C/220°C fan/Gas 9 and place a large baking sheet inside to get very hot.
Once the dough has doubled in size, tip on to a floured work surface and knead into a round to lightly knock it back.
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.
Season the passata with salt and pepper and spread on top of the dough.
Scatter with the slices of Original Propane on top before adding dollops of the goat’s cheese.
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.
Garnish with basil leaves, drizzle a little of our fantastic Basil Olive Oil over the top.
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!
To make Tournedos Rossini, first season the beef with salt and pepper.
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.
Heat a saucepan to medium heat. Add the rest of the butter and cook the onion, until soft.
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.
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.
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.
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.
Pure luxury on a plate…Pour yourself a glass of our fantastic Rioja and enjoy…
To make these Duck Burgers, first remove the duck confit from the fridge for at least one hour before removing them from the packet
Separate the fat from the legs but make sure you save the fat as it’s perfect for roasting potatoes and vegetables
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
You can skip removing the skin if you find it too fiddly and still get the crispy bits for crunch and texture
While you are heating the duck and the skin is getting crispy, slice your spring onions and cucumber into strips
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
Slightly warm the buns in the pre-heated oven and we are ready to build our Duck Burgers
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!
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
Divide the Foie Gras in two, season with salt and peppers then marinate one half in the Elderflower Cordial and the other in Armagnac. Cover and set both aside in the fridge for 6 hours.
Meanwhile, cut some wafer-thin slices of Pain D’épices and dry out in a low oven until crisp, about 1-2 hours. Reserve in an airtight tin.
Remove the Foie Gras from the marinades, drain and pat dry. (Save both marinades to sprinkle as jus.) Wrap each tightly in clingfilm as a sausage.
Prepare a pan and steaming basket and cook the Foie Gras rolls in the steamer basket for 10 minutes. Remove and cool then chill.
Unwrap each roll in turn and slice thinly with a knife dipped in very hot water. Serve on plates, two plates for ladies and two for men, sprinkled with the appropriate marinades and garnished with the pomegranate seeds, blueberries, leaves and gingerbread toasts.
If the men and the ladies insist on trying each other’s Foie Gras, then that is perfectly acceptable!
Cook’s Notes Pain D’épices is a rich spiced French cake, literally ‘spice bread’, not to be confused with British gingerbread.
To make this duck leg confit dish, first peel and boil the potatoes until they are slightly overcooked. Drain and shake them in the colander well until they become fluffy on the outside, but don’t break them.
Place the duck legs on one side of the roasting tray and on the other side the potatoes making sure they are coated with duck fat.
Pre heat the oven to 180-200 celsius. Place the tray in the oven for about 25-30mins, checking the potatoes every 10 minutes and spoon some of that lovely duck fat over.
Both the duck legs and potatoes will be ready when the skin turns golden, nice and crispy.
Heat a saucepan to medium heat, add a knob of butter and cook the shallot until soft. Add the red wine and the same amount of fig balsamic vinegar and reduce by half. Whisk in the remaining butter and cook for 30 seconds. Season with salt and pepper, to taste.
Boil the curly kale (or your green vegetable) for 6-8mins in salty water, drain and drizzle with olive oil.
Place the vegetable and the potatoes in the centre of the plate, arrange them in a way you can sit the duck leg over and drizzle your fig balsamic sauce around.
By now you should have a bottle of medium to full bodied red wine open or decanted ready to serve. Cheers