Pairings | Walnuts
Cheese and wine is a notorious minefield but is it any easier when the cheese is cooked? See my suggestions to match Mark Hix's delicious recipes in the Independent today:
More and more people have been drinking orange or amber wine but what’s the best kind of food to pair with it?
For many people coffee is a regular companion to food whether it’s breakfast or that great German institution of kaffee und kuchen (coffee and cake) - only the amount of caffeine they might consume holding them back.
If you've run through your pasta sauce repertoire several times during lockdown try this delicious penne in salsa di noci (penne in walnut sauce) from Christine Smallwood's lovely new book Italy: The World Vegetarian. It's really simple - as she says basically a walnut pesto.
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.
With two spectacularly high profile meals last week (see my last two posts) it was hard to choose a match this week. Should it be the Crozes-Hermitage and Herdwick mutton, kidney and oyster pie I had at Hix, or the perfect pairing of Sebastian Bobinet’s 2006 Saumur Champigny 'Amateus Bobi' and pig’s trotter at Pierre Koffman’s pop-up restaurant at Selfridges? (There - I’ve told you anyway!)
A perfect seasonal salad from Jeremy Lee’s gorgeous book Cooking to use the last of the Stilton or as Jeremy suggests, Stichelton. I love the touch of using membrillo in it and, if you can get hold of it, quince vinegar.
If you're looking for a show-stopping dessert to serve for a summer party try this utterly delicious tiered meringue cake I tasted (correction, 'ate') the other day at The Three Crowns.
Champagne two weeks running? I know - it is a bit indulgent but I just couldn’t ignore last night’s extraordinary dinner at the Savoy to celebrate the trophy winners and launch of the first Champagne & Sparkling Wine World Championships. Besides it is our 400th Match of the Week - equally something to celebrate.
It’s hard to pick out one pairing out of the multitude of dishes we were served with amber or orange wine during my first visit to Georgia last week but I’m going for one we barely ever failed to find on the table - grilled aubergine with walnut sauce.
OK, this pairing at Jason Atherton’s new Social Wine and Tapas isn’t exactly easy to reproduce at home but it was certainly the highlight of my food and wine matches last week.