Pairings | Recipe
How about having a New Year's Eve beer dinner for a change?
If you haven’t already made your plans for New Year’s Eve why not invite over a few friends and treat them to a beer dinner instead of one based on wine? It’s a great way to open their eyes to the great range of artisanal beers that are now available.
Twice-baked goats' cheese soufflés
A classic starter from the ‘70’s but one that our customers seem to enjoy every bit as much today. This version originally came from a book called Take Twelve Cooks and was one of Pru Leith’s recipes. However Stephen Bull attributes it to Peter Kromberg of Le Soufflé at the Intercontinental who was also featured in the book . . .
The ultimate strawberry tartlets
Before home-grown strawberries disappear totally from the shops, a re-run of what I reckon is the ultimate strawberry tart recipe from Orlando Murrin's irresistible book, A Table in the Tarn and which he used to serve at his French guest house Le Manoir de Raynaudes.
Can Can chicken
Continuing with our series of South African Braai recipes to celebrate the World Cup, here’s winemaker Paul Cluver’s version of beer-can chicken made with apple juice rather than beer.
Barbequed brochette of prawns, squid and courgette with sauce vierge
A stunning recipe from Bruce Poole's cookbook Bruce's Cookbook that shows barbeques don't have to be all about burgers and ribs.
Balthazar's Coq au Vin
It might seem bizarre turning to an American cookbook for a classic French recipe but this version from the Balthazar Cookbook is hard to beat.
What to drink for Diwali
If you’re planning a meal to celebrate Diwali this week here are two traditional drinks to accompany the feast.
A winelover's New Year's Eve dinner
After the tradition-bound cooking of the Christmas period (from which the family will never let you deviate . . .) it’s good to branch out a bit with your New Year’s Eve meal and also pick some dishes that will allow you to drink some serious wines. Note you need to start the beef two days in advance.
This is a slight adaptation of a fantastic recipe from Italian cookery writer Valentina Harris which I first tasted on one of her cookery courses in Tuscany and included in my book Food, Wine and Friends.
This recipe which I edited slightly from the version in the Oktoberfest Insider Guide by Sabine Kafer, comes from my beer and food book An Appetite for Ale. The secret is the lavish last minute slathering with butter.
How to cook grouse
You might be daunted at the idea of cooking grouse but it's a great treat for a small dinner party.
Rabbit (or chicken) with spring vegetables and Viognier
On Saturday I was in London’s Borough Market which was full of the most wonderful spring vegetables - artichokes, broad beans, peas and asparagus. It reminded me of a dish I normally make this time of year when we’re at our house in the Languedoc in southern France which is rabbit braised with spring vegetables and Viognier.
A vegetarian harvest supper
Before we finally plunge into winter here's a late autumn supper menu from my book Food, Wine and Friends that combines the best of autumn’s produce with a couple of convenience products.
Yoghurt-baked fish with walnut-herb crumbs
This recipe came from a fascinating dinner at which chef Greg Malouf cooked a selection of Iranian dishes from his book Saraban which he wrote with his former wife Lucy with whom he still collaborates. This unusual and simple fish dish in yoghurt particularly appealed to me and I thought it would to you too.
Warm smoked eel with carrots, marjoram and apple sauce
Smoked eel is not so difficult to find but most retailers sell it vacuum packed*: the problem with this technique, whilst keeping the fish admirably, is that it tends to express the oil from the meat. It is worth drying the fillets on kitchen paper before slicing. Most people don’t peel young baby carrots: I prefer to because I like to see them look smooth and glossy but I see the point of those who don’t.
Dark, sticky Christmas cake with prunes and Guinness
This delicious cake, which comes from my book An Appetite for Ale, is based on a recipe from one of Britain's best bakers Dan Lepard. Do use organic dried fruit in it - you’ll get a much better result.
Rustle up a Red Nose Pudding!
If you’re organising a Red Nose Day tasting tonight here’s a zany idea for a pudding that I devised for a Sainsbury’s magazine feature a couple of years ago when I interviewed TV presenter Phillip Schofield for Comic Relief.
Oktoberfest potato salad
The key element to this typically Bavarian recipe, which comes from my book An Appetite for Ale, is the addition of hot stock which gives it a consistency half way between a conventional potato salad and mashed potato. It also has the most delicious sweet-sour flavour.
Mushroom and Mustard soup
With the country blanketed by snow what else can you think of but soup? A favourite recipe from my book An Appetite for Ale that makes a great pairing with a dark, Trappist beer. You can decide how creamy you want it - my preference is to add just a dash to the soup then swirl a little in each bowl to decorate.
I first had this wonderful vegetable stew - a northern Spanish equivalent of a spring vegetable minestrone - in a restaurant in Pamplona and dreamed about it for several years before managing to recreate it.
Espresso and Hazelnut Cake and Fairtrade Coffee
As you've probably noticed we're currently in the middle of Fairtrade Fortnight. Encouragingly sales of Fairtrade produce and products were up 12% last year making sales in the UK worth £1.32bn in 2011, compared to £1.17bn in 2010, according to this recent piece in the Guardian.
A Champagne (or sparkling wine) tasting and Russian-style smoked salmon and 'caviar' feast
In the run-up Christmas there’s not much time for time-consuming dinner parties so this tasting and light supper is a fun and indulgent way to entertain good friends. Ask each of them to bring a chilled* bottle of bubbly - Champagne or otherwise - provide a couple of your own, cover up the bottles and taste them ‘blind’. Great fun for a start to see who can spot the ‘real’ Champagne (don’t worry if you can’t - many professionals are fooled by these kind of exercises) and a delicious way to get into festive mood.
Essential steak sauce
From my cookbook Steak - now sadly out of print - a homemade alternative to demi-glace, a foolproof steak sauce that you can use on its own or as a basis for another dish such as bavette aux échalotes
A quick, easy way to make a delicious pie
I love pies but you can’t get away from the fact that they’re fiddly and time-consuming so here’s a neat idea for cutting the time they take by at least half and possibly trimming a few calories off the meal into the bargain.
Pork loin with rhubarb and balsamic vinegar
An elegant, quick roast from Fran Warde's New Bistro that makes the best of in-season rhubarb. You could even serve it on Valentine's night.
Orlando Murrin's seed cake
If you're thinking of baking something for teatime today try this traditional English caraway seed cake from cookery writer Orlando Murrin.
Jerk chicken and rum punch
Despite the beautiful weather we’ve had over the past couple of days there’s a distinct late summer feel to the air which combined with the fact that the nights are drawing in reminds one - sadly - there aren’t that many evenings left for barbecuing this year. (Unless you’re one of those die-hards who grills all year round . . . )
7 hour leg of lamb with Cot (Malbec)
When you’re roasting lamb you’re almost spoilt for choice. Almost any red you enjoy will go with this most wine-friendly of dishes but my pick of Thierry Puzelat’s quirky KO In Cot we Trust (2005) proved a winner
A spring lunch for 4
Although the blossom is out it still feels a bit nippy at night so here's a light lunch to enjoy with a couple of friends that has a touch of spring about it but still includes a warming stew.
A Greek-inspired summer supper
With this unseasonably hot weather why not look to Greece for inspiration when you're entertaining. Here's a simple meal for 4 that was inspired by a trip to Greece a few years ago.
3 peachy cocktails to celebrate the 4th of July
Fresh peaches are bang in season right now so use them to make these summery cocktails that I think are quite perfect for this week's Independence Day celebrations.