Grappling with the Grape: Wine Tasting Party

Inspired by wine-tasting whilst on holiday in Southern France, sipping delicious local wines in the sunshine amongst beautiful scenery, I was keen to host my own wine-tasting party. What a perfect way to get everyone in the festive party mood!


Vineyard in Southern France

In homage to my recent travels, I decided on a French theme and to include both red and white wines.  Other possible themes could be a specific colour, grape variety or region. How about trying sparkling wine or port for a festive tasting? After confirming the guest list, I asked each person to bring a bottle – instructing them which colour to bring and from which region of France. This ensured we had a variety for the tasting. I also asked my guests to cover the label before arriving, so that I couldn’t cheat when setting up the bottles!

Next, I carefully wrapped up all the bottles, covering everything including the neck so that no-one could recognise their own. Tissue paper, newspaper or foil all work fine. Make sure you have everything to hand so you can wrap the wines quickly and get back to hosting.

Round 1: The Whites

First up were the white wines! These were served before the reds, since they are lighter and don’t leave a tannin aftertaste.

Each guest had a score card to fill in and was given the challenge of identifying the grape, region and price, before giving the wine marks out of 10. To help guess the grape, I provided a list of the varieties with a couple of words on how they taste (fruity, honey, oak etc.). To my surprise, this guide worked really well and helped lots of people to guess correctly! I had also added 2 ‘wild cards’ from different countries and asked people to try and spot them.

Bottles at the ready!

Using my (very) basic knowledge, I showed my guests how to identify the wine by its appearance, aroma and taste. Cue lots of very silly fish faces as we all had a go at sucking air into our mouths with the wine! Of course, we all needed extra measures to check the taste.

Serving canapés alongside the wine provided the perfect nibble in between tasters. Finger food is fun and sociable, as well as helping to line the stomach! Making your own canapés will really impress your guests and are much more appetising than stodgy, bland shop-bought ones. To complement the white wines, I served smoked salmon and cream cheese crostini, cranberry and stuffing filo bites for a festive touch, and mozzarella, basil and tomato topped crackers (see below for crostini recipe). All of them went down a treat, especially the salmon. Luckily I’d made plenty!

Really bring your canapés to life by designing interesting flavours and spending extra time on presentation. Using an assortment of different bases and a variety of colourful toppings increases the visual appeal, making them too tempting to resist!

Round 2: The Reds

Next up were the red wines, which we moved on to with gusto. The canapés I served to complement them included fig and blue cheese topped crackers, grape and duck pate topped apple slices, and chorizo, red pepper and hummus crostini.

After multiple slurps, spills and the odd coughing fit mid fish face, we rather hazily reached the end of the tasting and unveiled each wine in turn. In the battle of Reds Vs. Whites, the 'wild card' Argentinian Malbec was the overall winner, with the sweet Riesling the favourite amongst the whites. Interestingly, one of the most expensive wines was one of the least favourites!

Who had the most refined palate? Well, I can safely say everyone got less accurate and more ambitious as the evening progressed! I guessed all of the whites correctly (perhaps a sign I’ve practiced too often?!), but got all of the reds wrong (perhaps I haven’t practiced enough?!).

Serving up some sweet treats including mince pies, chocolate truffles and dark chocolate mints topped off the evening perfectly. Judging by our guests staying until the early hours of the morning and the number of empty bottles found the next day, it was certainly a successful evening!

So, choose your theme and host your own wine tasting party for an evening with a difference. Or why not try different ciders or ales? Perhaps don’t take up one guest’s suggestion of a tequila tasting party; that’s one hangover I wouldn’t be able to handle…

Crostini

Make your own crunchy crostini for your canapés:

1)      Cut a white baguette into thin slices.

2)      Brush both sides with a thin layer of olive oil. Season with salt and pepper.

3)      Spread out on a baking tray and bake at 180⁰C for approx. 5 minutes each side, until golden brown.

4)      Leave to cool before assembling toppings.

Top Tips for a successful wine-tasting party:

Tasting the reds!

- Make sure you’ve got enough wine glasses!

- Ask guests to bring their white wine pre-chilled.

- Chill glasses in the freezer before serving the whites for a special touch.

- Provide a list of the grape varieties and instructions on how they taste if you are beginners. Otherwise, it’s impossible to guess!

- Pop a carafe of water on the table to keep hydrated between tasters.

- Match your canapés to your wine colour.

- Aim for a total of 12 canapés per guest (plus a handful more for spare!)

Takeaway Treats: Greasy Grub Transformed into Health Heaven!

Sometimes nothing beats a takeaway: Pizza and X-factor, Fish ‘n’ chips at the beach, a cheeky drive-through burger and the ‘holy grail’ late-night kebab. What isn’t so welcome is the accompanied guilt when burying the evidence in the bin, wrappers transparent from the grease.

In this post, I’ll show you how to satisfy your cravings every day of the week whilst still packing a nutritious punch!

Monday: ‘Burger Queen’

 

Make your own tasty burgers in record time:

-        Combine a pack of lean beef mince, 1 tbsp. grain mustard, 1 egg yolk, a handful of chopped herbs and the zest of ½ lemon in a mixing bowl. Mustard enriches the juicy meat flavour, and lemon adds a fresh twist.

-        Shape into burgers and grill for approx. 10 minutes each side until cooked through. Grilling helps to drain any fat from the burgers.

Serve in a wholemeal bun with some roasted sweet potato chips and then tuck in!

Tuesday: Pizza Yurt

Pizzas are great fun to make with friends, plus you can all chose your own toppings. When making the pizza base, I can’t be bothered to fuss around proving the dough. Instead, I cheat and do the following:

-        Add water to plain flour until you make a dough ball.

-        Roll it out very thinly to ensure it cooks properly in the middle.

-        Prevent a stodgy base by placing it on greaseproof paper and partially cooking it at 180⁰C for 5-10 minutes on each side before adding the tomato base (see next step) and toppings.

-        To make a rich tomato base thinly spread the pizza with tomato puree, then add some drained and seasoned chopped tomatoes, being careful not to make it too wet.

-        Add your toppings and return to the oven, cooking until golden.

I made a prosciutto ham and rocket pizza, as well as a classic margarita. Adding some fresh basil leaves when serving (after cooking) adds an extra kick of flavour. Choose cheeses which melt easily, such as mozzarella and gorgonzola. To make it extra healthy, keep the cheese portion small and top with lots of colourful vegetables such as peppers, mushrooms, red onion and sweetcorn.

Wednesday: Curry in a Hurry…

Beat the ‘mid-week blues’ with this a tasty Thai Green Curry that is big in flavour, but not big in hassle.

-        Chop some green beans in half and steam until al-dente.

-        Whilst they’re cooking, soften a white onion in a separate saucepan with a tbsp. olive oil. Add chopped garlic and cook for a further minute until golden.

-        Stir in 2 tbsp. Thai green curry paste and cook for a minute to release the delicious flavours.

-        Next, pour in a can of coconut milk and bring to the boil, before adding raw tiger prawns, a few slithers of lime peel and a handful of chopped fresh basil. Turn the heat down and simmer gently until prawns turn pink.

-        Serve with fluffy basmati rice, or brown rice for extra health brownie points.

This recipe is so quick and simple; it can be made in less time than it takes for the curry house to deliver!

Thursday: ‘Off to the Chippie’

Make your own chicken, chips and mushy peas to satisfy those chippie cravings.

-        Chop up some potatoes into chip sized pieces. Leave the skins on for extra flavour and fibre. Par-boil for 10 minutes.

-        Drizzle olive oil and sea salt over the potatoes, before roasting at 180⁰C for approx. 30-40 minutes until crispy.

-        Whilst your chips are cooking, make the chicken kiev. Mash together butter, crushed garlic and fresh chopped parsley. Whizz up the end piece of a loaf of bread in the food processor to make breadcrumbs.

-        Cut a slit in the side of a chicken breast and stuff with a spoonful of the garlic butter.

-        Dip the breast in flour, then whisked egg, then breadcrumbs to coat.

-        Cook in the oven at 180⁰C for 20-25 minutes (depending on size of chicken breast) until golden.

-        Boil some peas, mash and season. Serve alongside your chicken and chips and enjoy!

Friday: Night out Nachos

I always thought making tortilla chips would be difficult. It turns out I was wrong! Just follow these easy steps:

-        Take a few tortilla wraps and, using scissors, cut each one into 6-8 triangular segments like a pizza.

-        Spread the segments out evenly on a baking tray and cook at 180⁰C for approx. 6 minutes on both sides, until they turn a beautiful golden brown colour.

Leave to cool slightly, before serving with homemade guacamole and salsa. So moreish!

Guacamole:

-        Place into a food processor ½ red chilli, 1 garlic clove, a small handful of fresh coriander, 2-4 spring onions, a couple of cherry tomatoes and the juice of 1 lime, then blend together.

-        Add 2 avocados, blending again until a chunky consistency. Season with salt and pepper.

Saturday: Late Night Kebab

Curb your ‘Saturday night kebab’ craving by making your own nutritious one for dinner before a night on the town:

-        Coat some lamb or pork pieces in Chinese five spice, chopped chilli and salt and pepper. Grill, roast or dry-fry until cooked through.

-        Whip up your own coleslaw by grating a carrot and 2 red apples, then mixing with chopped ¼ cabbage. Coat with a thin layer of reduced-fat mayonnaise and season with pepper.

-        Stuff wholemeal pittas with slaw and meat pieces for a guilt-free kebab that’s bursting with flavour!

Sunday: TV and Truffles

We all need comfort on a Sunday evening to soften the Monday morning dread. What better way than cwtching up on the sofa in front of the TV, and pigging out on chocolate? Ok, so this entry is not healthy, but after a week of cooking everything from scratch, you deserve a treat!

 

Devilishly Dark Chocolate Truffles:

-        Slowly melt 50g butter with 300g dark chocolate (at least 70% cocoa solids) and 5 tbsp. double cream in a saucepan until it just starts to bubble.  Dark chocolate contains anti-oxidants, cue excuse to eat them all!

-        Pour into a roasting-style dish and chill in the fridge for a couple of hours.

-        Once hardened, mould into balls and coat in cocoa powder.

These are time consuming to make but the quantities above give a good yield and, once done, they will keep for a couple of weeks in an air-tight container. Just try not to eat them all at once….

So, enjoy your takeaway treats this week and look out for my next post to see whether my recent wine-tasting party was a success!

Tickle your Tastebuds: Seven Course Tasting Menu

I am currently working on a special blog post which is taking me a little longer to prepare. In the meantime, after multiple requests, here is a glimpse of my seven course tasting menu which I cooked with success for a very special person’s birthday. I hope this post shows you that you don’t have to be a professional chef to cook your own tasting menu!

Menu

Rhubarb Bellini

*

Prawn and Wasabi Crostini

 

*

Beetroot Smoked Salmon with Walnuts

*

French Onion Fillet of Beef

 

*

Pears Poached in Red Wine and Thyme

*

Key Lime Pie Lollipop

 

*

Dark Chocolate Truffles

 

Unlike my other posts, these recipes are not my own. On this occasion, I used ideas from http://www.redonline.co.uk/food/recipes/romantic-meal and http://www.eatingwell.com/recipes/french_onion_beef_tenderloin.html. Please visit the websites for the recipes to try yourself!

My top tips for a successful tasting menu:

Enjoying Key Lime Pie Lollipops!

-        Preparation is key! Decide on your menu early, checking that you have everything you need, including enough crockery.

-        Check with your guests for any allergies or dislikes before you plan your menu.

-        Choose a variety of fish, meat and vegetarian courses….or be creative and choose a theme that runs through the entire menu.

-        Aim for recipes which can be made in advance for some of the courses, so you can spend more time with your guests on the evening. There’s no point being in the kitchen all night! I made the lollipops and truffles the day before.

-        Choosing a cold starter enables you to compile it before your guests arrive, meaning more time to host and no worries about oven timings in conjunction with the main course. The same goes for most canapés and amuse-bouches.

-        Exchanging food for a cocktail for one course adds variety and makes the menu kinder on the stomach!

-        Smaller portion sizes ensure that every course is enjoyed.

-        Don’t underestimate the power of presentation to show off your hard work and make each course different. Use different coloured plates, rustic wooden boards or wrap up sweet treats in little parcels.

-        Choose drinks to complement your dishes. This may require a couple of different ones throughout the menu. Don’t forget those that are driving!

-        Give each course a name to make it personal to your evening and guests. A play on words or a quote can work well.

-        Place a copy of the menu rolled up into a scroll at each table place, so your guests can uncover what treats they have in store for the evening!

I hope this inspires you to have a go at your own tasting menu. Look out for my ‘Takeaway’ post next week!

The Power of Kale: Juice to Victory!

Kale is having its moment. It has exploded in popularity recently; from the latest magazines filling column inches with its praise, to ‘fad’ diet plans dedicated to the stuff. It seems everyone is giving this vegetable a try. And why not? As part of the cabbage family, the list of benefits is endless. This green leafy vegetable is packed with iron, vitamins A, B, C and K, fibre, anti-oxidants and multiple minerals.

So, how’s best to eat this super food? Well, it seems the trend is to juice it, with celebrities everywhere being snapped with this healthy-looking green juice. But doesn’t it taste disgusting? Despite my best efforts, I’ve never been a big fan of vegetable juices, finding them fairly unpalatable when compared with the sweetness of a fruit juice.

Curiosity took over, and I set out to create a kale juice which tasted great and that I would enjoy drinking. After stocking up on a variety of fruit and vegetables (and plenty of kale), I was ready to give it a go. I spent the afternoon trying out various combinations, taking note of what tasted good together, and turning my kitchen into a bombsite in the process! I eventually honed it down to my two favourites, both of which contain plenty of fruit to help mask the taste of the kale. I used a blender to make mine, as I don’t have a juicer. It worked fine, but I used extra liquid in my recipes to ensure it reached the correct consistency. Don’t forget to drink it as soon as you can after making, since the ingredients will start to lose nutrients once blended.

Coconut and Pineapple Kale Juice

Blend together a bunch of kale with a cup of coconut water. It will look quite ‘bitty’ at this stage but don’t worry. Next add a 3 inch piece of cucumber, 1 stick of celery and 3 heaped tbsp. of fresh or tinned pineapple. Blend until smooth.

This juice is really refreshing, and the coconut water and pineapple keep it tasting lovely and sweet. I haven’t stopped drinking it since!

Kiwi and Ginger Kale Juice

This juice packs quite a punch with the tang of the kiwis and ginger! Perfect for the ‘morning after’, this juice rehydrates you and give you a shot of vitamins, whilst ginger helps to beat nausea. Ensure you use ripe kiwis to lessen the sharpness, and add the ginger a little at a time – increasing gradually to your taste.

Take a bunch of kale and 1 cored apple and blend with approx. 200-250ml water until smooth. Next add 2 ripe, peeled kiwis and blend again. Finally, add ½ thumbnail of ginger paste and blend to mix. A fantastic energiser in the morning!

Kale crisps are another trend that has appeared recently. With crisps being my weakness, I was keen to try making some of my own. And whilst you’re there, why not try making parsnip, carrot or beetroot crisps too? The perfect guilt-free snack, I guarantee they won’t last long!

Kale Crisps

Prepare the kale by washing the leaves, drying them thoroughly, then cutting out and discarding the thick stalks in the middle. Cut the leaves into bite sized pieces. Drizzle 1 tbsp. olive oil over the leaves and mix with your hands.

Lay the leaves out on a baking tray, ensuring they don’t overlap. This will take up a lot of space so you will need a few trays. Sprinkle with sea salt and cracked black pepper, then cook on a low heat (120⁰C) for 30 minutes. Leave to cool, before sprinkling with further sea salt and devouring!

 

Have a go at the recipes above or try out some of your own juices, and you will soon see what all the fuss is about with this super food. For me, it beats a can of coke and a packet of ready salted any day!

Look out for my next post soon!

‘Santé!’: Cotton-reel Canapés to Coq au Vin Creation

I’ve just returned from a fortnight in the idyllic Languedoc Roussillon, Southern France. Driving through beautiful vineyards nestled in breath-taking mountains, and hopping from one picturesque town to the next along the coast, what better place to try all of the traditional delights and be inspired to start cooking!

Montpellier

Our first stop was the lively city of Montpellier, where we stumbled upon its local delicacy of Petit Pâtés. These delightful mini pies look like cute cotton reels, and are stuffed with minced mutton. They are a little similar to pork pies, except the filling is an unusual combination of sweet and savoury. I couldn’t wait to make some of own! They can be eaten hot or cold and would make a perfect addition to picnics. But since we are now in autumn, try them as a warming lunch with fresh salad, as delicious canapés or as a starter ‘with a difference’ at your next dinner party. Likewise, they are just at home on a cheese board, accompanied by a bottle of red wine.
 

There are many variations of this recipe to be found, some of which include sultanas and spices such as nutmeg. However, I wanted to keep them as a savoury pie with a sweet twist, rather than like a Christmas mince pie. Here’s my  recipe:

Petit Pâtés

1.      Combine 400g mutton/lamb mince with the zest of 1 lemon, 2 tbsp. brown sugar and a pinch of salt and pepper.

2.      Make (or buy!) some shortcrust pastry and start constructing your mini pie. Use a glass approx. 5cm diameter to cut out 2 disc ends. Cut a rectangle approx. 13.5cm X 4cm. Adjust these sizes accordingly if you are making canapés instead.

3.      Make the rectangle into a cylinder shape on top of one of the discs. Pinch the 2 pieces of pastry together around the base.

4.      Fill the cylinder with the mince mixture. Place another disc on top, and pinch together to seal.

5.      Brush the pie tops with beaten egg, then put a few holes in the top using a skewer. Bake at 200⁰C for 20 minutes. Delicious with Dijon mustard!

 

The next part of our journey took us to the quaint fishing ports of Sète and Port-Vendres. 


Port-Vendres

Afternoons were spent soaking up the sunshine, whilst enjoying fresh local fish in restaurants dotted along the water’s edge. This reminded me of my favourite French dish; Pissaladière. I love how the saltiness of the anchovies and olives is perfectly balanced with the sweetness of the onions. This dish is really easy to make, yet looks so impressive! The only part that requires patience is slow cooking the onions, but this is vital to give them their sticky sweetness. Try my recipe below:

Pissaladière

1.      Thinly slice 8 medium sized white onions and place in a saucepan with a generous splash of oil and 1 tbsp. sugar. Cook on a low heat for 45-60 minutes, stirring occasionally, until soft. Set aside to cool.

2.      Roll out some puff pastry into a shape of your choice. Score a border 2cm in from the edge to form the crust. Spread the onions evenly over the base within the border.

3.      Arrange some anchovies in a traditional grid pattern over the onions. Then slice a handful of pitted black olives in half. You can either add these to the topping now, or when the tart is cooked, depending on personal preference.

4.      Cook in the oven at 200⁰C for 20-25 minutes, and enjoy!

 



Pyrénées-Orientales

Finally, our travels took us through the vineyards of the dramatic Pyrénées-Orientales. We were spoilt for choice on where to stop for ‘dégustation de vins’! Tasting all the beautifully-bodied wines of the region left me inspired to cook another French favourite; Coq au Vin. This dish brings back fond memories of having it as a child, since it is a favourite in the family thanks to my grandad’s love of French cooking. The trick is to be generous with the red wine! Try my recipe below and enjoy this warming one-pot wonder as the nights draw in:

 

Coq au Vin

 

1.      Add a splash of oil to a casserole dish and brown off the chicken thighs (2 thighs per person). Don’t be tempted to skip this stage since it locks in the chicken’s juices, keeping the meat succulent and preventing the sauce from becoming oily later on. Set the thighs aside.

2.      Pop a couple of handfuls of baby button mushrooms into the pan and cook for a few minutes until golden. Set aside with the chicken.

3.      Turn the heat down and sweat a couple of chopped onions and a diced carrot for 10 minutes, until soft. Add a couple of chopped garlic cloves and cook for a further minute.

4.      Now to make the sauce. Add 2 heaped tbsp. plain flour to the vegetables and stir to combine. Now estimate how much sauce you will need to cover your chicken. You will need 2 parts red wine to 1 part chicken stock. First slowly add the red wine, constantly stirring to thicken the sauce. Then add the chicken stock and stir to make a delicious sauce.

5.      Finally pop in the chicken, mushrooms and a bouquet garni, then season with salt and pepper.

6.      Cook for 1 hour at 180⁰C. Serve with a crusty baguette to soak up all the tasty sauce.

 

So, crack open a bottle of France’s finest and have a go at some of these traditional recipes. Oh, and don’t forget to save some of the wine for the cooking, Bon appétit!

À bientôt for my next post!

Turning Japanese: Sushi Style!

Ever since my travels to Tokyo, I have been obsessed with Japanese food! With memories of tucking into the freshest sashimi breakfast at Tsukiji market, and sampling exotic sushi whilst overlooking the Sumida River, I was really keen to try making my own.

Does the idea of raw fish make you squirm? Then why not try using cooked or smoked fish, cooked meat or even making vegetarian sushi? I love using smoked salmon and cucumber, smoked mackerel with wasabi horseradish and pork with spring onion. Part of the fun of making your own is having the freedom to use ingredients you like and trying out new combinations each time.

Making sushi is so much fun! Perfect for a dinner party with a difference – you can make it all beforehand, or prepare a selection of fillings and help guests to roll their own with whatever they choose! It’s always a laugh attempting (and failing!) to use chopsticks too, making it sociable and entertaining. How about making it during a girls-night in for a healthy treat, or using it to impress on date-night?

I bought lots of crockery and condiments for sushi whilst in Japan. However, a quick hunt down the international food isle of the supermarket showed that it’s easy to get everything you want here too. You’ll need a sushi rolling mat, seaweed sheets (nori), special sushi rice (it goes nice and sticky to prevent the sushi from falling apart), and whatever fillings you fancy.

Here’s how to make Maki Rolls:

 

1.      Cook the rice according to the instructions and prepare your fillings. Cut any fillings into long strips if possible so you can lay them neatly along the entire length of the roll.

2.      Lay a nori smooth side down on a sushi rolling mat. Spread some rice evenly over the nori, except for 1 inch along the top. Use wet fingers to gently spread the rice, but don’t squash it or the roll won’t stick together. Place your fillings in a line along the lower 1/3. Each filling should be in its own line.

3.      Now the fun part! Dry your hands and, using the edge of the rolling mat closest to you, roll away from you to cover the filling with the nori. Keep rolling away from you, ensuring it is rolled tightly.

 

4.      Now use a sharp knife dipped in boiling water to cut the sushi into several pieces. Clean the knife in the water after cutting each piece, to ensure it cuts neatly and doesn’t disturb the filling inside.

And there you have it! Use lots of different coloured fillings to really ‘up’ the visual; peppers are great for this.  To eat, dip the sushi in soy sauce, followed by a touch of wasabi if you’re feeling brave! Cleanse the palate between pieces with some pickled ginger. I also served mine with some noodles, gyoza (little steamed pasties) and tempura whitebait to add variety.

Tempura Whitebait

 

Try this easy recipe for a Noodle Sauce that’s bursting with flavour:

1.      Chop some runner beans into bite-sized chunks. Cut the kernels off a sweetcorn cob. Boil or steam the vegetables until cooked. Pop the noodles separately onto the hob too.

2.      Whilst that’s cooking, make the sauce. Very finely chop half a red onion, half a red chilli and a bunch of fresh coriander (using a food processor to do this can save time). Add 2 tbsp. soy sauce, 1 tsp. sesame oil, 2 tbsp. olive oil and the juice of 1 lime, then stir to combine. Season with black pepper. Adjust these quantities to your own taste.

3.      Once cooked, drain the noodles and vegetables and mix together with the sauce for a tasty dish! Serve in small bowls alongside the sushi. Or, whip up this noodle dish with some bite-sized pork pieces for a quick, ‘no hassle’ mid-week meal.

So, have a go at making your own sushi for a fun, impressive meal that is healthy too. And good luck with the chopsticks!

I’m jetting off to France now for a holiday, so look out for my next French-inspired post in a fortnight!