Pairings | Mustard
If you fancy a proper US-style barbecue this weekend try this brilliantly easy recipe from chef Brad McDonald's book Deep South: New Southern Cooking
Q Could you make a suggestion for a pan-fried flank steak with a mustard/cream sauce consisting of shallots, white wine, chicken stock, cream, and Dijon mustard?
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.
This typically Burgundian dish of pork with a wine, cream and mustard-based sauce is quick, easy and versatile. You could equally well use it for chicken.
Despite the emphasis that winemakers place on the different crus or terroirs of Chablis three factors seem to me to influence a food match more than any other for most of the Chablis you’ll taste - the age of the wine, the vintage and the degree of oak influence, if any.
You may think tasting wine sounds arduous but a major wine and food tasting, I assure you, is a much greater assault on the system as I was reminded the other day when Victoria Moore of The Guardian and I ran 14 Pinot Gris through their paces with foods that ranged from smoked eel to chicken tikka masala. Neither of us was able to eat much for several days.