Category Archives: Recipes

We have teamed up with Stephanie Moon, Chef Consultant for ‘All thing’s Food’ to provide a range of recipe’s for you to try out at home, paired alongside some of our most popular wines. Born and raised in the North of England Stephanie is a recognised figure on the Yorkshire food scene and has many accolades to her credit including: Yorkshire Life magazine Chef of the Year, Deliciously Yorkshire Champion, Bronze medal winner in the National 2010 British Culinary Federation Chef of the Year Competition. As well as being a regular demonstrator at food shows, Stephanie has also made appearances on both radio and television including Channel 5 “Street Market Chefs 2010” and representing the North East on BBC2’s Great British Menu 2011.

A Trio of Yorkshire Strawberries: Shortcake, Soup & Syllabub

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For this months recipe by Stephanie Moon – a trio of Strawberry deserts – we have selected the excellent Fontanafredda Moscato d’Asti ‘Moncucco’ to partner the dish. This is a sweet dessert style of wine made from the Moscato grape which has an intensely aromatic nose and a delicious rich palate with concentrated grapey fruit flavours, delicately balanced with cleansing acidity.

1. STRAWBERRY SHORTCAKE

  • Recipe: Serves 4
  • Difficulty Rating: Easy to cook
  • Prep Time: 20 Mins
  • Cook Time: 30 Mins

INGREDIENTS:

  • 2 punnets of local strawberries washed, hulled and sliced.
  • 250g plain flour
  • 250g unsalted butter
  • 125g cornflour
  • 125g sugar

PREPARATION FOR SHORTBREAD:

1. Sieve the plain flour. Add the remainder of the dry ingredients and then add the butter. Mix together until it forms a paste, do not over-mix.

2. Roll out on a dusted floured work surface and cut out into discs - You will need 3 discs for each dessert.

3. Chill for 10 minutes then bake at 170°C for approximately 10 minutes until cooked

INGREDIENTS FOR CHANTILLY CREAM:

  • ½ pint double cream
  • Seeds scraped out from 1 large vanilla pod
  • 80 g caster sugar

PREPARATION FOR CHANTILLY CREAM:

1. Whip the cream, caster sugar and vanilla in a bowl until stiff and then place the mixture in a piping bag.

TO ASSEMBLE SHORTCAKES:

1. Place a blob of cream in the centre of each plate and place a disc of shortbread on top.

2. Swirl the Chantilly cream over the disc and then placed the sliced strawberries on the top and repeat this process for the next layer.

3. Finally place a disc of shortbread on the top with a final swirl of cream and half a strawberry and a sprig of mint to garnish.

2. STRAWBERRY SOUP

  • Recipe: Serves 4
  • Difficulty Rating: Easy to Cook
  • Prep Time: 10 Mins
  • Cook Time: 10 Mins

INGREDIENTS:

  • 600 g of strawberries, washed, hulled and pureed
  • 250ml of water
  • 250ml caster sugar
  • 150ml local natural yoghurt
  • A few mint leaves for garnishing

PREPARATION FOR THE SOUP:

1. Put 250ml of water and 250ml caster sugar in a pan and boil until all the sugar has dissolved. Pour over the strawberries immediately.

2. Blend together with the yoghurt using a small stick blender and pass through a sieve.

3. Serve chilled in an espresso cup.

3. STRAWBERRY, GOOSEBERRY & ELDERFLOWER SYLLABUB

  • Recipe: Serves 4
  • Difficulty Rating: Easy to cook
  • Prep Time: 10 Mins
  • Cook Time: 10 Mins

INGREDIENTS:

  • 50 g fresh gooseberries
  • 40 g strawberries
  • 50ml gooseberry and elderflower jam (We use a Yorkshire company called Rosebud preserves)
  • ¼ pint double cream, softly whipped
  • 60 ml sweet white wine
  • 20 g plus 80 g caster sugar
  • Zest of ½ lemon
  • ½ vanilla pod

PREPARATION FOR THE SYLLABUB:

1. Place the fruit in a small pan with 80g caster sugar and cook until stewed and soft.

2. Place most of this in the base of four shot glasses and allow to cool, reserve a little for the rest of the dish.

TO MAKE THE SYLLABUB:

1. Add 200ml white wine to the remaining 20 g caster sugar, split the vanilla pod and add the seeds.

2. Add the gooseberry and elderflower jam, double cream, lemon zest and the remainder of the fresh gooseberry mix. Whisk this until stiff and pipe into the glasses.

3. Set in the fridge for ½ hour.

FINALLY TO ASSEMBLE THE DISH:

1. This dish looks great on a long thin plate.

2. Place the Strawberry Shortcake in the centre of the plate, then place the syllabub shot glass at one end and the espresso cup of Strawberry Soup at the other.

3. Serve with a nice chilled glass of Fontanfredda Moscato d’Asti Moncucco!

 

Outdoor Reared Pork Loin Chop Glazed in Yorkshire Rhubarb, Apple Sauce & Bacon Potatoes

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The Matetic family has rapidly succeeded in carving a name for itself as being one of the best producers of premium wines in Chile. All the wines from Matetic are crafted following both organic and biodynamic principles.

This month Stephanie Moon, Chef Consultant for ‘All Things Food’, has chosen to match the Matetic Corallilo Pinot Noir alongside her recipe for Outdoor Reared Pork Loin Chops glazed in Yorkshire Rhubarb, apple sauce and bacon potatoes.

  • Recipe: Serves Two
  • Difficulty Rating: Easy to Cook
  • Prep Time: 10 mins.
  • Cook Time: 20 mins.

INGREDIENTS:

  • 2 Pork Chops with rind removed and the fat scored – a little Yorkshire rapeseed oil to fry them in!
  • 1/2 rashes of smoky bacon diced into small pieces
  • approximately 10 new potatoes cooked  and cut into half
  • 3 tablespoons of runny Yorkshire honey
  • 2 tablespoons of whole-grain mustard (Steph pick’s Pommery mustard as it’s the best!)
  • Fresh thyme a good sprig
  • 2 small sticks of Rhubarb (or one large stick) leaves removed and discarded
  • 2 large peeled Bramley apples de-cored  and cut into pieces
  • 4 Florets  of broccoli
  • 2 Carrots

PREPARATION:

1. Place the two pork chops in a frying pan scoured fat side down to render the fat until golden, then place on their side to repeat the process and turn them over to repeat the process again until the whole of the chops are golden and starting to cook.

In the Pan2. Add the chopped sticks of rhubarb, 2 large tablespoons of runny honey and 2 large tablespoons of ‘Pommery’ mustard. This needs to glaze the Pork chops and also cook the rhubarb which adds sweetness to the dish with a mustard kick.

3. Next place the peeled and cut Bramley apples in a pan with 2 tablespoons of sugar and bring to the boil; cook until soft and purée with a stick blender if necessary.

Bacon Potato's4. Place two rashers of chopped smoky bacon in a pan and bring to the fry. Add the peeled raw potatoes cut into small pieces and 2 tablespoons of water. Boil until the potatoes start to soften and the bacon becomes crispy and golden. Add more water and cook the potatoes longer if required. The end result should be a soft potato with a golden brown finish together with lovely golden pan-fried pieces of bacon. Then add the fresh thyme leaves and season with salt and pepper.

5. Then bring two pans of water to the boil add the carrots to one and the broccoli (3 minutes later) to the other pan and boil and cook until soft ‘al dente’.

Final Photo6. Finish the dish by placing the potatoes on the plate and a swipe of apple sauce. Finely chop the caramelised rhubarb with honey and mustard on top of the pork add the broccoli and carrots and serve to your guests!

Steph says……

“This red wine is almost smoky in taste and with its dry tannins it is a perfect match-up to the smoked bacon potatoes, but also compliments the sharpness of the rhubarb and the sweetness of the honey, mustard and the apple purée. This wine was easy to drink both during the meal and afterwards on its own. An ideal wine for steak or venison, but a spicy dish such as chorizo sausage would be good too.” 

Buy the Corralillo Pinot Noir by the bottle, case or as part of a mixed case from our online wine shop here > Matetic Corralillo Pinot Noir

Download this recipe here: Recipe of the Month March 2014 – Pork Loin & Yorkshire Rhubarb