Samling 88
2007 The colour of the wine itself is glorious and hints at some of the delights of this wine made from a grape variety almost unheard of in this country. With a wonderful bouquet of rich fruits and honey, you might expect to taste a sweet wine, however with clever use of acidity the result is quite a full-bodied white wine with a rich texture that can hold its own with quite robust dishes and even tricky flavours like smoked salmon and other cured fish. Try with delicate but rich dishes such as foie gras and chicken liver pâté. This is also a very successful match with sushi, where the sweetness successfully balances well with the heat of pickled ginger and wasabi.
750ml - £11.00
500ml - £8.50
500ml - £8.50
Laura’s Cured Mackerel Fillets
Ingredients:
16 mackerel fillets – get your fishmonger to prep & debone them
8 juniper berries
1 bunch dill
1½ teaspoons fennel seeds
1½ teaspoons coriander seeds
200g salt
150g sugar
Blend all the ingredients apart from the fish in a small blender for 4 minutes, or until the mix becomes wet.
Place 8 fillets in a dish skin side down so they are a tight fit and cover with ½ the blended mixture.
Place the remaining 8 fillets sin side up on top of the others and cover with the remaining mixture.
Cover the whole dish with cling-film and then place a heavy dish on top to weigh down the fish.
Place in a fridge for 24-48 hours.
When ready to use, rinse of the mix and serve.
Serve with pickled cucumber or dill crème fraîche and some thin slices of rye toast.
Laura’s Chicken Liver Parfait
Ingredients:
500g prepped chicken livers (veins removed)
350g unsalted butter softened
500g shallots
2 dessertspoons chopped thyme
1 finely chopped garlic clove
50ml brandy
salt, pepper
In 100g of butter sweat the garlic, shallots and thyme until soft but not coloured.
Empty out into a separate dish and leave to cool
Deglaze the pan with the brandy until all the alcohol has cooked off and add to the shallots.
Brown the chicken livers until only coloured on the outside but still pink in the middle.
Lay these on a tray so they cool quickly and do not cook any more.
Blend the remaining softened butter with the cooked chicken livers and cooked shallot mix and season with salt and pepper to taste.
If you want a smoother finish then pass through a sieve.
Place into ramekins and if wanted melt more butter and pour on top of each ramekin to seal.
Place them in a fridge and chill until set – approx 2 hours.
Take out 15 minutes before serving to get to room temperature.
Serve with onion marmalade or sweet wine jelly and some crusty bread.
Recipe courtesy of Laure Hearn chef at Clerkenwell Kitchen