Posted on

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 

Add to cart

1 Red onion chopped
2 Tomatoes chopped

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

Add to cart

3 tbsp Extra Virgin Olive Oil

Add to cart

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

Add to cart

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.

Posted on

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

Add to cart

150ml Tomato Passata
80g Sliced Properoni Original

Add to cart

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!

Posted on

Tournedos Rossini with Fresh Truffles

Tournedos Rossini

Ingredients (serves 4)

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

Add to cart

Lobe Fresh Duck Foie Gras

Out of Stock

Fresh Truffle (when in season) Fresh SummerTruffles 100g

Out of Stock

Incanto Extra Virgin Olive Oil (250ml)

Add to cart

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

Add to cart

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…

Posted on

Grilled Octopus Tentacles

Grilled Octopus Tentacles

Ingredients (serves 4)

Spanish Cooked Octopus Tentacles +/- 500g

Add to cart

Lemon Olive Oil

Out of Stock

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

Add to cart

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!

Posted on

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 

Add to cart

Unagi No Tare

Add to cart

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

Add to cart

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

Add to cart

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

Posted on

Cumberland Sausages and Lentil Casserole

Cumberland Sausage and Lentil Casserole

Ingredients (serves 4)

6 Cumberland Sausages

Add to cart

Lentils (ready cooked)

Add to cart

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

Add to cart

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!

Posted on

Fettuccine with Black Truffle Sauce and Basil Oil

Fettuccine and Black Truffle Sauce

Ingredients (serves 4-6)

Black Truffle Sauce 90g

Add to cart

Basil Olive Oil, Extra Virgin 250ML

Add to cart

Black Summer Truffles Shaving (optional)

Out of Stock

Fettuccine

Add to cart

150g Parmesan (optional)
Wine Pairing: Pouilly-Fuisse, Domaine Sève, Burgundy

Add to cart

Method

  1. To make Fettuccine with Black Truffle Sauce, first boil your pasta so it is al dente.
  2. Drain and mix together with the Truffle  Sauce over a low heat, just to warm the sauce through
  3. Place the pasta on a plate and drizzle over some of our fantastic Italian Extra Virgin Basil Olive Oil
  4. For that extra touch of luxury, generously shave some Black Truffle over the top
  5. Now if you fancy, grate some parmesan over the pasta, but please try the Fettuccine with Truffle Sauce and Basil Oil first without parmesan. You will not be disappointed.
  6. Sometimes less is more…
  7. Savour with a glass of great Burgundy such as our Pouilly-Fuisse made from ‘Vieilles Vignes’

Posted on

Pan Seared Foie Gras with Caviar

Pan Seared Foie Gras and Siberian Sturgeon Malossol

Lobe of Fresh Foie Gras

Add to cart

Siberian Sturgeon Caviar 30g

Add to cart

Toasted brioche (optional)
Bollinger Special Cuvée, Brut, Champagne, France NV

Add to cart

Method

  1. To make Pan Seared Foie Gras, first slice your foie gras in thick slices about roughly 1 inch slices.
  2. Gently season the foie gras with salt and pepper. Be careful, as the saltiness from the caviar adds to the flavour, you don’t want to oversalt the foie gras.
  3. Use a non-stick fry pan and don’t use any oil or fat, because the foie gras is 90% fat.
  4. Sear the foie gras on medium hot heat on each side for about 45 seconds to 1 minute or until golden brown.
  5. Now this step is important: spoon the released fat from the foie gras back over the slices while frying to create a nice and golden glaze.
  6. Pat dry the foie gras on a kitchen towel for 5 seconds.
  7. Place your Pan Seared Foie Gras on the centre of the plate and add a generous portion of Siberian Sturgeon Caviar.

Enjoy with a chilled glass of Bollinger Champagne

Buon appetito!

Posted on

Foie Gras on the Rocks

Foie Gras on the Rocks

Ingredients (serves 4)

Lobe of Foie Gras

Add to cart

Pure White Sea Salt
Freshly Ground Black Pepper
100ml Elderflower Cordial
2 Tablespoons Armagnac
1 Pain D’épices
2 Tablespoons Pomegranate Seeds
3 Tablespoons Blueberries
A few Dandelion Leaves, washed
Some Baby Cress, washed

Method

  1. 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.
  2. 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.
  3. 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.
  4. Prepare a pan and steaming basket and cook the Foie Gras rolls in the steamer basket for 10 minutes. Remove and cool then chill.
  5. 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.
  6. 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.

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

Posted on

Duck Leg Confit, Curly Kale, Roast Potatoes

Duck Leg Confit, Curly Kale, Roast Potatoes

Ingredients (serves 4)

2 portion of Duck Leg Confit (4 legs)

Add to cart

Fig Balsamic Vinegar
50ml Red Wine
Curly Kale (or your favorite green vegetable in season)
5-6 Potatoes for roasting
1 small Shallot chopped finely
50g Noirmoutier Sea Salt Butter

Add to cart

Method

  1. 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.
  2. 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.
  3. 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.
  4. Both the duck legs and potatoes will be ready when the skin turns golden, nice and crispy.
  5. 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.
  6. Boil the curly kale (or your green vegetable) for 6-8mins in salty water, drain and drizzle with olive oil.
  7. 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.
  8. By now you should have a bottle of medium to full bodied red wine open or decanted ready to serve. Cheers