Pairings | Sp
Finding a special occasion vegetarian dish is tough if you're not a veggie yourself but try this show-stopping recipe from Sabrina Ghayour's Persiana which won best new cookbook at this week's Observer Food Monthly awards.
Today marks the start of Organic September and what better way to kick it off than this great recipe from much-acclaimed vegetarian cookery writer Anna Jones, author of A Modern Way to Cook
This is the kind of recipe (or rather idea) that I used to put on my old blog The Frugal Cook. But as I’ve given up on it (I know - I shouldn’t have done) I’m posting it here.
A fresh, simple, clever recipe for two from one of the most charming of last year's cookery books, Rosie Birkett's A Lot on her Plate
With the first serious snow of the season you may be craving après-ski food but lack the time, energy or ingredients to rustle up a fondue or tartiflette.
A great recipe to make for any Bastille Day celebrations you might be having from Pierre Koffmann's fabulous Memories of Gascony, one of my all-time favourite cookbooks.
People occasionally ask me my favourite cheese - an impossible question but Vacherin Mont d’Or is certainly up there in the top 5.
Chicken can be served so many different ways you might wonder which type of wine makes the best pairing. The truth is there’s no single answer - it depends on your own personal taste and the way it’s cooked - but here's a simple guide:
I always think it's hard to improve on macaroni cheese but adding crab, which my mate Fiona Sims has done in her brilliant new The Boat Cookbook, is an inspired touch.
You might think sushi would be tricky to match with wine but surprisingly that’s not the case. And there are other drinks that work too . . .
I ordered this amazing soup at one of my favourite local Bristol restaurants Wallfish and begged the recipe from the chef, Seldon Curry. It's tastes like the sweetest of oniony fondues and is soooo delicious.
Since goats cheese and Sauvignon Blanc are such a great match it might seem redundant to think of anything else but despite its reputation for being . . . well . . . goaty, goats cheese is easy to pair with other wines.
If you’re the kind of person (like me) who puts garlic into practically everything you cook you may regard this question as an irrelevance but some dishes are much more garlicky than others.
Hard sheep’s cheeses are the winelover’s friend.
One of the advantages of BYO is that you can have a stab at matching your wine to the menu. Particularly when you know exactly what each course will be. But sometimes the description is a bit vague as in Saturday’s ‘layered salad’ at the Montpelier Basement supper club in Bristol.*
Seabass is one of the most popular fish on restaurant menus these days - usually treated quite simply and rarely sauced. But what wine should you pair with it?
If you’re making a dish as simple as fondue you need to use top quality cheese. Emmental and Gruyère are traditional but once you’ve got the hang of it you can play around with other alternatives.
Although not the problem they're generally made out to be tomatoes do have an influence on a wine pairing.
The most interesting meal I had last week was undoubtedly at Viajante, an innovative new restaurant in what used to be Bethnal Green town hall. You can see my full review on decanter.com but I just wanted to write a bit more about the pairings.
As with most salads Caesar salad is all about the dressing which on the face of it sounds tricky, anchovies being notoriously difficult to match with wine.
I came across so many great wine pairings in Toronto last week it's hard to pick out one but this dish just shaves it as my match of the week.
Just as with every other ingredient the ideal pairing for mussels depends how you cook them, starting with the classic moules marinières.