Pairings | Pancakes
If you’re planning a Pancake Day celebration for Tuesday and haven’t yet decided what to drink here are few ideas.
A simple and impressive recipe to serve for pancake day. Although apricots are obviously at their best in the summer you should be able to find imported ones from countries such as South Africa and Chile.
This menu was created as part of a series of pieces I wrote for Sainsbury's magazine. The idea was to invite your friends round for a wine tasting then all have a slap-up meal afterwards. This meal was based on a tasting of South American reds from Argentina and Chile but it would be just as fun to base it round Malbec (Malbec being the perfect wine for a steak).
The English - and very delicious - way with pancakes is to serve them with granulated sugar and lemon (a dessert that pairs well with gently sparkling, sweet Asti or Moscato d’Asti). But an even better match is the French - or more specifically Breton - tradition of serving savoury pancakes with sparkling cider, a vastly underrated drink.
Pancakes and beer might not sound like the most obvious of combinations but as with other flour-based foods such as sandwiches or pies they work together remarkably well. Especially, as I discovered when I was writing my food and beer book An Appetite for Ale last year, fruit-filled pancakes and fruit beers.
If you live in the UK and are enjoying pancakes today it’s most likely the classic kind, simply topped with lemon juice and a sprinkling of crunchy sugar. But what to drink with them?
Although you can find any kind of recipe online these days nothing beats a beautiful cookbook and the new Fern Verrow book by Herefordshire farmers Jane Scotter and Harry Astley is one you're definitely going to want to own.
I’ve written before about pairing wine with Chinese food - and so have some of my contributors but here’s a slightly different way of going about it that may help you decide which bottle to choose and make your pairings more successful. It involves deciding which flavours are predominant in a dish or selection of dishes.
Turkish food is not traditionally accompanied by wine. And although the Turks do have a wine industry not much of it makes its way over here. But here are some thoughts on possible pairings for Mark Hix's Turkish inspired recipes in the Independent this weekend"
There was a time, about 10 years ago, when I wrote a lot about Merlot which was widely regarded as wine world’s alternative to Chardonnay - an easy drinking red wine that went with almost any meal.
There’s one wine that’s invariably recommended as a pairing for duck and that is Pinot Noir but of course duck, like any other meat, can be cooked in different ways. How does that affect the match?
Yesterday we had the family round for lunch and served a 2002 Douro red from Portugal with the main course of spice-crusted roast lamb with garlic and rosemary, roast potatoes (my youngest son managed to put away 15 but remains, annoyingly, as skinny as a rake) and in-season purple sprouting broccoli.
I’ve spent the last 3 days in the Veneto at a prosecco festival called Vino in Villa (yup, alright for some, but if it’s any consolation the weather hasn’t been as good as it has in the UK)