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Baked Mont d’Or with Truffle Oil

Baked Mont d'Or with Rosemary

Ingredients (serves 2)

Mont d’Or, 400g

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55ml White Truffle Oil

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Few sprigs of Rosemary
Cheese Board for presentation (optional)

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Quality Bread or Baguette 
A good quality White or Red Wine 

Method

  1. Remove your Mont d’Or from the fridge a couple of hrs before baking
  2. Preheat the oven to 180 C
  3. Meanwhile, remove all packaging from the cheese but leave it in the wooden box
  4. Stick some Rosemary sprigs in the cheese and wrap tightly in tin foil 
  5. Place in the oven and bake for 20-25 min
  6. Remove the crusty part of the cheese which acts like a lid. Discard this if you wish but it’s edible and delicious
  7. Serve immediately with a good drizzle of White Truffle Oil

Enjoy dipping your bread into the melted cheese while sipping on some delicious wine. This runny cheese goes well with our aromatic Gewurztraminer from Alsace. Or if you prefer red, for a real treat pair it with our La Reserve d’Anglude from Bordeaux. Deliciously good! Does life get any better than this…

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Squid Ink Spaghetti with Octopus

Squid Ink Spaghetti and Octopus

Ingredients (serves 4)

Squid Ink Spaghetti

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Cooked Octopus Tentacles

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Good Quality Olive Oil

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Tinned tomatoes

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2 Medium Garlic cloves 
Parsley
Pinch of Sugar
Salt and Pepper for seasoning
Sangiovese di Romagna Armigero Riserva, Italy 2017

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Method

  1. Squid Ink Spaghetti and Octopus is a quick easy dinner to make. First peel and roughly chop two garlic cloves
  2. Heat a couple of tbsp of olive oil on a medium to low heat and gently fry the garlic
  3. Add the tomatoes, pinch of sugar and season with salt and pepper
  4. Squash the tomatoes with a potato masher or fork to break the sauce up but leave it relatively chunky 
  5. Bring the sauce up to the boil for 5 min then lower the heat and simmer further for an 1 hr 
  6. Remove the octopus from its package. Rinse off the gelatin and slice it in angles 
  7. Boil your Squid Ink Spaghetti in salty water until al dente. Cooking time is roughly 10 min
  8. Place the octopus in the rich tomato sauce to warm it up. Remember this is already cooked so only needs to be warmed through. Mix in the spaghetti and chopped parsley 
  9. Taste for seasoning, drizzle your Squid Ink Spaghetti with Octopus with a little olive oil for extra flavour and serve. 

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.

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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.

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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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

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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!