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Recipe Collection – Gazpacho

Perfect for warm evenings, straight out of the fridge and fresh as a daisy!

Suggested Ingredients:Gazpacho

  • 6 big, plump, ripe tomatoes
  • 1 large white onion
  • 3 spring onions
  • 3 cloves of garlic
  • 1 red pepper
  • 1 green pepper
  • bunch of flat leaf parsley
  • bunch of basil
  • 1 good glug of olive oil
  • salt and pepper to taste
  • 1 splosh of white wine vinegar
  • chilli to taste

Method:

I always like to use the BBQ, so skewer the quartered onion.  Skewer the spring onion heads and stick a peeled garlic clove in between each one.  Plonk them on along with the peppers and tomatoes, turning them so they get a good roasting but don’t turn to mush.  Approx 20 mins.  Take them off, and have a refreshing glass of Pinot Gris whilst cooling.

Once you’ve finished your glass…I mean once the vegetables have cooled, peel them as best you can – don’t get too fussy, it’s all edible!

Wizz the veg along with all other ingredients into a soupy pulp and add a little water if you end up with baby food – it needs to pour.

Celebrate with another glass of Pinot Gris and refrigerate.  The soup that is.

Before serving, add some sliced of spring onion, fresh herbs, even some chunks of cucumber and serve with a chilled glass of Santiago Pinot Noir.

Villa Wolf Pinot Gris

Villa Wolf Pinot Gris

Santiago Pinot Noir

Santiago Pinot Noir

Delicious!

View our Drought Buster mixed case which will keep you refreshed in this warm weather!

South African Wine Tasting – the canapés

 

South African Summer Tasting title

27th June 2018 @The Polka Theatre, Wimbledon:

50 of you descended on the Polka Theatre for an evening of ‘lekka’ South African wines and delicious canapés.

By all accounts a fun evening was had by all.   We had many recipe requests, so see below for the first, the Mushroom Risotto.

Also a little reminder about our next wine tasting event:

Wine, music and food pairing in conjunction with the Jigsaw Players – Friday 19th October 2018 at the Merton Arts Space, Wimbledon Library.  More info to come soon.

And now, for my first recipe:

Mushroom Risotto – with white truffle oil 

Wine pairing – Olifantsberg Blanc – white blend (Rousanne, Grenache, Chenin, Chardonnay)

First you’ll need to pop to the shops:

  • 50g of dried mushrooms (Waitrose have a pot in the spices section)
  • 1 vege. stock cube
  • A good splash of olive oil
  • 1 medium onion
  • 2 BIG cloves of garlic, don’t hold back
  • 1 pack of chestnut mushrooms
  • 300g risotto rice
  • 1 glass of white wine – ideally a nice one but don’t waste the good stuff!
  • 1 good sized blob of butter
  • Parsley leaves (which I sadly forgot but I  do think would add to the dish!)
  • 50g ish grated parmesan (fresh)
  • A good splash of white truffle oil

My Method:

Soak the dried mushrooms with 1 litre of boiling water and leave them for 20 mins or so, then squeeze the water out of the mush but keep it for stock.  Chop the newly plumped mushrooms.

mushroom risotto spoonGlug of oil in my biggest frying pan and get the onion and garlic softening – don’t burn the garlic – it tastes nasty.  Then throw the dried and fresh mushrooms into the pan.  Get your salt and pepper out – again, don’t hold back.

Put the rice in the pan once the mush mix is soft and give it a good stir.  After a minute or so pour in your glass of wine (from the ingredients, not the one you are drinking at the moment!).

Get your mushroom juice on the boil with your stock cube in it.

Now, add in the stock about 1/4 at a time, don’t add more until the rice has totally absorbed the previous dose – could be 5 mins in between each addition.  Keep stirring slowly, no sticking or burning allowed.

Once you’ve added all the stock the rice should be cooked.  If it isn’t, mine wasn’t, add some more boiling water – I ended up adding about 200ml more last time.

All of that takes about 45 mins.

Then stir through the parmesan and parsley and save a little cheesiness to sprinkle on top.

Delicious!