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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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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!

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Fettuccine with Black Truffle Sauce and Basil Oil

Fettuccine and Black Truffle Sauce

Ingredients (serves 4-6)

Black Truffle Sauce 90g

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Basil Olive Oil, Extra Virgin 250ML

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Black Summer Truffles Shaving (optional)

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

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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’

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Pan Seared Foie Gras with Caviar

Pan Seared Foie Gras and Siberian Sturgeon Malossol

Lobe of Fresh Foie Gras

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Siberian Sturgeon Caviar 30g

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

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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!

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Foie Gras on the Rocks

Foie Gras on the Rocks

Ingredients (serves 4)

Lobe of Foie Gras

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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.

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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)

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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

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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
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Crispy-Skin Cod, Siberian Sturgeon Caviar and Saffron Sauce

Crispy-skin Cod with Sterlet Imperial Gold Caviar and Saffron Sauce

Ingredients (serves 4)

600g Cod Loin with skin on
Siberian Sturgeon Caviar 30g

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Spanish Saffron from Mancha, Extra Pure Quality 1g

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Pure White Sea Salt
1 small Shallot peeled and finely chopped
150ml Double Cream
150ml White Wine 

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50g Noirmoutier Sea Salt Butter

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Small cup of hot water
2 Spring Onions
2 Radishes
Few sprigs of Parsley

Method

  1. To make this delicious Crispy-Skin Cod, first season your cod loin with sea salt and set aside at room temperature. Preheat the oven at 190-200°C
  2. Heat your pan and add enough oil to coat the bottom of the pan well. I personally prefer to use olive oil to give that extra flavour. When the oil is hot and moving freely, but not smoking, add the cod skin side down, and turn the heat down to medium. If the heat is too high, then your cod is going to stick to your pan.
  3. Let this cook for about 5 minutes. Regulate the temperature – not too hot. Take it slowly and you will get a great browning. Too hot, and your fish will chard and the skin will blacken.
  4. After about 5 minutes, gently release the cod, flip it flesh side down, and immediately put the cod into the preheated oven. Let this cook for another few minutes to ensure that the flesh cooks all the way through.
  5. Now make the saffron sauce. Fill a jug or glass with 50ml/2fl oz of water and add a generous pinch of saffron to the water. The water will quickly turn golden yellow from the saffron.
  6. Add the white wine to a pan and simmer over medium heat. Reduce the white wine down to one or two tablespoons.
  7. Melt the butter in the pan, this adds a glossiness to the sauce. Add the double cream, a small pinch of salt if needed and the saffron-infused water to the pan – by now the water should be a golden yellow. Make sure to include all of those expensive saffron threads, they still are full of flavour and colour!
  8. Simmer over medium heat and stir until the sauce thickens and turns into a stunning yellow colour, it will initially be pale yellow, but as it heats the colour will intensify.
  9. Place your Crispy-Skin Cod in the centre of the plate, pour the saffron sauce around the fish, garnish with sour cream and a generous portion of Siberian Sturgeon Caviar, serve immediately.

    Well done Chef! Pour yourself a large glass of our Mount Brown Sauvignon Blanc from New Zealand and enjoy!

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Foie Gras and Crab Terrine with Piperade

Foie Gras and Crab Terrine

Ingredients (serves 4)

Lobe of Fresh Duck Foie Gras

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Pure White Sea Salt
Espelette Chilli Pepper

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100g Pipérade, plus extra to serve
100g Fresh White Crab Meat
Crab Claws to serve (optional)

Method

  1. To make this Foie Gras and Crab Terrine, first prepare and de-vein the foie gras. Season with salt and Espelette pepper.
  2. Heat the oven to 100°C/Gas ½. Lightly oil and line the base of a small (500 ml size) terrine.
  3. Place a third of the foie gras on the base of the terrine. Then mix the pipérade into the crab meat and spread half this on top of the foie gras. Press another third of foie gras on top, then the remainder of the crab and pipérade. Finally, top with the last of the foie gras.
  4. Place the terrine in a small roasting pan and pour enough boiling water into the pan to come halfway up the sides of the terrine dish (a bain-marie or water bath), then cook for about 45 minutes.
  5. Check the center temperature with a probe; it should register at least 60°C. Remove the terrine from the oven and cool, weighted down lightly on top to press the mixture as it cools.
  6. Chill, then serve the Foie Gras and Crab Terrine in slices with more pipérade, and crab claws on the side if liked.

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