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November 29, 2022 :

THE RECIPE FOR SPINACH GNOCCHI

Start the year…

November 29, 2022 :

Recipe of the month by V&Co

ROASTED CHICKEN WITH…

November 29, 2022 :

RECIPE OF THE MONTH BY V&CO

The Milanese escalope…

November 29, 2022 :

RECIPE OF THE MONTH BY V&CO

Entrecote, home fries…

November 29, 2022 :

RECIPE OF THE MONTH BY V&CO

Pork tenderloin casserole…

October 20, 2021 :

Recette potimarron et magret de canard Vignobles & Compagnie

RECIPE OF THE MONTH BY V&CO

Steack tartar with…

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Start the year off right with this gourmet recipe!

We suggest you make delicious spinach gnocchi. A tasty and easy dish to accompany our Vacqueyras Domaine de la Ganse vintage, a wine of character signed Vignobles et Compagnie. 🍷

THE RECIPE FOR SPINACH GNOCCHI

Ingredients for 4 people:
– 600 g spinach
– 2 chicken fillets
– Gnocchi (made or to make yourself)
– 30 cl of liquid cream
– 1 piece of old Gouda cheese
– garlic
– salt and pepper
– 1 tsp grainy mustard
– butter
– Olive oil

Recipe:
– In a pot of boiling salted water, cook the gnocchi 2 minutes and remove them as soon as they rise to the surface.
– Wash the spinach and remove the stems. Cook the spinach in a large pot with a knob of butter.
– When it is well reduced, add the cream, mustard, salt and pepper and blend to make chopped spinach.
– Cut the chicken into fine pieces.
– In a frying pan, heat olive oil and cook the chicken pieces with the chopped garlic. Do not let the chicken brown. When chicken is 3/4 cooked, add it to the spinach and season to taste.
– Add the gnocchi and stir for a few moments.
– Just before serving, grate pieces of old Gouda cheese.

Serve immediately! 🍽

ROASTED CHICKEN WITH GARLIC AND LEMON

The good Sunday dish as we like it!

To accompany our Côtes du Rhône les Combelles HVE, with its fruity and slightly spicy flavors, rediscover a raw, gourmet and generous dish.

Nothing beats the happiness of sharing a meal with family or friends on Sunday! To savor this day we suggest a chicken / baked potato and purple cauliflower.

For the recipe here is the list of ingredients:
– garlic from Piolenc
– olive oil
– lemon 🍋
– thyme
– paprika
– chicken (preferably free-range) 🍗
– purple cauliflower
– potatoes 🥔

Marinade:
In a bowl mash garlic with olive oil, lemon, thyme and paprika, mix well and brush your chicken with the marinade.
Then introduce lemon slices and thyme sprigs inside the chicken.

For the garnish:
Put the whole potatoes brushed with olive oil and thyme, in the dish all around the chicken. Also place the garlic cloves in the dish.

Put the chicken in the oven for about 1 hour – 1 hour and 20 minutes depending on the size of the chicken and the intensity of your oven. To keep the meat juicy, every 20 minutes, baste the chicken and potatoes with the cooking juices, or add a small glass of hot water.

Cut the cauliflower into pieces, scald them quickly to keep the crunchiness of the cauliflower, and place them in the dish 5 minutes before the end of cooking.

Serve hot and accompany with our delicious Côtes du Rhône Les Combelles 2019 HVE certified wine. A wine with floral aromas, hints of violets, dense, juicy tannins and a fresh vegetal mouthfeel and tasty finish. 🍷

Enjoy your meal!

The Milanese escalope revisited, with Espelette pepper breading.

Among the richness of the Italian gastronomic heritage, the Milanese escalope is a classic par excellence. A breaded veal cutlet, tasty and easy to prepare. This month, we have decided to revisit it to give it even more deliciousness and pep.

We recommend you to marry it with our red Cairanne vintage, Les Terrasse de l’Aygues, a wine marked by black fruits, licorice and prunes, in perfect harmony with the sweet pepper.

Ingredients for 2 persons.
– 2 veal cutlets
– dried tomatoes
– Espelette pepper powder
– fresh herbs
– breadcrumbs
– egg
– flour
– butter
– grated parmesan
– olive oil

Topping
– potatoes in a bowl
– cherry tomatoes
– red onions
– fresh peas

Recipe:

1/ Grind the dried tomatoes with a little olive oil and set this preparation aside.
2/ Flatten the cutlets with a rolling pin between 2 sheets of cling film.
3/ Fill one side of the cutlets with the dried tomato mixture and roll them up. Then cook the ballottine in a bain-marie (wrap the ballottine in cling film and plunge into water for 15 minutes after boiling).
4/ Put in different plates: flour + Espelette pepper powder; beaten egg + herbs + salt & pepper; a mixture of equal parts grated parmesan + breadcrumbs.
5/ Pass the cooked ballottines in turn through the flour, then through the beaten egg and finally through the parmesan/crumbs mixture. Dip the cutlets a second time in the egg and in the breadcrumb/parmesan mixture.
6/ Put the ballottine in the refrigerator for 15 minutes to firm up the crust.
7/ Heat a butter/olive oil mixture in a frying pan. When the pan is hot, sear the roll on all sides. When golden brown, lower the heat and cook for another 5 minutes.
8/ Cut the ballottine in half and place one piece on each plate.
9/ Add the small vegetables cooked in your own way, it’s ready, bon appétit!

Lamb chops and sweet potato purée with coconut milk

Combining a tasty meat with a creamy mashed potato is a recipe for happiness! We suggest a sweet and sour recipe that will go perfectly with the fruity and greedy flavors of the red Vacqueyras, Les Roches des Dentelles, signed Vignobles & Compagnie!

Ingredients for 4 persons :
– 4 lamb chops
– thyme, rosemary
– cherry tomatoes
– fresh peas
– olive oil

For the purée :
– 1kg of sweet potatoes
– 1 large mashed potato
– 150ml coconut milk
– 50g butter
– salt and pepper

Recipe:
1/ Peel the sweet potatoes and potato, cut them into pieces and then cover with water in a saucepan.
2/ Boil and add 2 cubes of vegetable stock and salt. Cook for 30 minutes then blend.
3/ Add the coconut milk little by little with the butter.
4/ Put the chops and cherry tomatoes in a dish with a drizzle of olive oil and the herbs.
5/ Bake for 10 minutes at 180°.
6/ Take the chops out of the oven and place them on a plate with the mashed potatoes, cherry tomatoes and fresh peas.

It’s ready, bon appétit!

Entrecote, home fries and summer ratatouille🍷

What could be more appetizing than a good barbecued entrecote for summer? Obviously it comes with its home fries and fresh ratatouille. All this with our sublime NOS ORIGINES vintage, Côtes du Rhône red, certified biodynamic.

For 4 persons you will need :

For the entrecote :
– 2 entrecote steaks
– salt and pepper
– thyme
– bunch of parsley
– olive oil

Ratatouille :
– 4 eggplants
– 5 zucchinis
– peppers (one of each color)
– 3 tomatoes
– 3 cloves of garlic
– 1 onion
– olive oil
– salt and pepper
– thyme
– sage

French fries :
– 2 kg potatoes
– salt & pepper
– sunflower oil

THE RECIPE

First prepare your ratatouille!
Cut the peeled tomatoes into quarters, then the eggplant and zucchini into slices.
Slice the peppers into strips and the onion into rings.
Heat 2 tablespoons of oil in a pan and melt the onions and peppers. When they are tender, add the tomatoes, chopped garlic, thyme and bay leaf.
Add salt and pepper and simmer gently, covered, for 45 minutes.
Meanwhile, prepare the eggplant and zucchini. Cook them separately – or not – in olive oil for 15 minutes.
Check the vegetables until they are no longer firm. Add them to the tomato mixture and cook on a low heat for 10 minutes. Add salt and pepper if needed.

🍟 For the fries, Peel the potatoes and wash them, then cut them into square-based parallelepipeds about 1.5 cm square (in other words, large fries). Wash them again and dry them well in a clean dish towel.
Cook them once in oil heated to 150°C, for 7 to 8 minutes. Do not overload the fryer: for 1 kg of potatoes, cook 1/3 of the fries at a time.
Let the fries cool down while you have an aperitif or prepare the rest of the meal.
Cook the fries a second time in oil heated to 190°C for about 3 minutes (they should be crispy without being hard).
Serve the fries immediately and salt them.

🥩Before the second cooking of the fries prepare your entrecote.
Spread a good pinch of coarse salt on each side of the entrecote and let it rest on a plate for about 15 minutes.
Meanwhile, wash and chop the parsley. Take half of it and spread it on the meat. Fry for 5 to 10 minutes on your barbecue, depending on taste.

Sprinkle with the remaining parsley and thyme and serve immediately!

All that’s left to do is to enjoy our NOS ORIGINES Côtes du Rhône red wine, certified biodynamic.

Enjoy your meal!

Red mullet burger with tapenade and vitelotte potato chips.

A burger but completely revisited! Here is a gourmet and original recipe that will make your palate travel. To accompany it, we recommend our Costières de Nîmes du Château des Sources, whose ripe fruit aromas and spicy notes will give this burger a Mediterranean twist.

For 4 people, you will need :
– 500g Vitelottes potatoes
– Frying oil
– salt

– 5 anchovy fillets in oil
– 200g of black olives
– 8 capers
– 1 clove of garlic
– 3 tablespoons of olive oil

– 4 burger buns
– olive oil
– 1 dried tomato confit
– 8 red mullet fillets
– 1 small red onion
– 2 tomatoes
– green salad type oak leaf
– Dijon mustard
– 1 egg yolk
– basil
– rapeseed oil

TAPENADE = put the anchovy fillets, capers, chopped garlic clove, black olives and olive oil in the bowl of a blender and blend finely. Keep in a cool place.

POTATO CHIPS = wash the potatoes and dry them. Heat the frying bath. Cut the potatoes into very thin slices using a grater. Rinse under running water and drain. Spread them out on paper towels and lightly salt.
Dip the potato slices into the frying bath for about 4 to 5 minutes. Drain them as you go on paper towels. Let cool and enjoy.

BURGER = Cut the tomatoes into thin slices, chop the red onion and chop the basil.
In a bowl, put the egg yolk, a teaspoon of mustard and a turn of pepper. While mixing with a whisk, pour the rapeseed oil gradually to obtain a firm mayonnaise. Add a good quantity of dried tomato confit and the chopped basil, according to your taste, and adjust the seasoning.
Place the rolls, split in half, on a baking sheet and let cool for about ten minutes. Meanwhile, cook the red mullet fillets. Place them in a hot frying pan with a tablespoon of olive oil, skin side down, for about three minutes depending on their thickness.

Assembling the burger = Cover the bottom of the bread with a layer of tomato-basil sauce, add the tomatoes, lightly peppered, and the sliced red onion. Put a spoonful of sauce, spread the salad, complete with two red mullet fillets and cover them with tapenade.

Everything is ready, all that’s left to do is enjoy it in the shade of an olive tree…
The nap is coming !

Pork tenderloin casserole – Swedish potatoes

Here is an autumnal recipe that goes perfectly with our Saint-Joseph Rive de Malva. On the palate, the spicy and fruity flavours brought by the Syrah will give a lot of pep and greed to your dish.

For 4 people, you will need :

– 2 pork tenderloins
– 8 potatoes
– 2 dl of veal stock
– 4 fresh figs
– 1 bouquet garni: thyme, rosemary
– paprika
– 1 onion
– 1 knob of butter
– olive oil
Cooking oil
– fleur de sel and freshly ground pepper

For the potatoes:

Clean the potatoes well, leaving the skin on. Cut thin slices from the slice (cut 3/4 of the way through the potato). Tip: you can place two chopsticks on each side of the potato so that you don’t go too far when cutting.
Prepare the topping: pour olive oil, parprika, salt and pepper into a small bowl.
Using a brush, brush the potatoes and place them in the oven (180°C for about 50 minutes) with a little water
Halfway through the cooking time, pour some of the mixture over the potatoes

For the filet mignon :

Slice the onions and brown them in the bottom of the casserole dish with butter and a little cooking oil
Set the onions aside and brown the filet mignon on all sides.
Put the onions back in, moisten the bottom of the casserole, add the veal stock and cook for about twenty minutes on a low heat.
Serve and cover with the cooking juices or a meat juice prepared beforehand.

Enjoy your lunch !

Duck breast with honey and pumpkin purée

The intense flavors of a beautiful duck breast take on a new dimension when combined with the sweetness of honey. Accompanied by pumpkin puree for delicacy and autumnal tone, this is a perfect wine pairing to pair with our Gigondas les Sources de Montmirail and its aromas of black fruits and spices.

It’s time to cook!
For 4 people, you will need:
– 2 duck breasts
– 1 pumpkin weighing approximately 2 kg
– 2 carrots
– 3 medium potatoes
– 1 onion
– 30 cl of milk
– 30 cl of water
– 1 tablespoon of honey
– fleur de sel and pepper

FIRST :
Peel the carrots, potatoes, onions and pumpkin, then cut them into large pieces. Chop the onion.
In a large casserole dish, heat 2 tablespoons of olive oil and add the chopped onion.
Melt 5 minutes, stirring, until the onion turns slightly orange. Add salt and pepper.
Add the potatoes, carrots, pumpkin, milk and water.
Cover the casserole dish and cook for about 1 hour. Mix and adjust the seasoning to taste.

SECOND, for the duck breasts, allow about 15 minutes between preparation and cooking:
Crisscross the duck breasts and cook them skin side down over medium heat in a non-stick pan or on a plancha.
As soon as the skin is golden brown, degrease the pan then return to cooking on the flesh side.
After 2 minutes turn off the heat, cover and let stand for 15 minutes.
After 15 minutes, put the breast on the skin for 2 minutes to heat my meat then take the breasts out of the pan and slice them.
Heat the pan with the cooking juices from the duck breasts and deglaze with the honey.
Make a quick round trip of your slices of duck breast in the pan, then put the rest of the sauce aside.

All you have to do is prepare your plates and top with the cooking juices.
Enjoy your lunch !

Steack tartar with black garlic and Parmesan crisp.

Today we are offering the perfect bistro food & wine pairing: our 𝙲ô𝚝𝚎𝚜 𝚍𝚞 𝚁𝚑ô𝚗𝚎 𝙿𝚎𝚝𝚒𝚝 𝚃𝚛𝚊𝚌𝚝𝚎𝚞𝚛 and its black garlic steack tartar, accompanied by a pan of green beans with bacon and Parmesan Crisp. The ample side and the peppery notes of the wine go perfectly with this plate full of flavors. And for the more innovative, don’t hesitate to fry your tartar for 1 to 2 minutes on each side to try the same recipe in a “cooked” version. A delight.

This very particular garlic, which will accompany our dish in September, owes its black color to a very original fermentation technique. For 45 to 60 days, garlic ferments in high purity seawater, drawn from the depths. During this ripening temperature and humidity conditions are controlled and, from white, the pods slowly take on a charcoal black color and a soft, almost rubbery texture. A soft and sweet taste is thus obtained. Black garlic has a subtle and light fragrance, far from the strong smells of white garlic. Some compare it to the taste of prune, others smell the acidity of balsamic vinegar or hints of liquorice or caramel. Some even evoke umami, that famous fifth flavor present in soy sauce and difficult to describe.

For 4 people:
– 500 to 600g of beef (depending on appetites)
– a clove of black garlic
– Salt & pepper
– 100g of Parmesan
– 1 teaspoon of flour
– Bouquet of parsley
– Olive oil

For the tartare:
– Finely chopped the beef by knife.
– Peel the garlic clove to extract all the contents and set aside in a bowl.Add two tablespoons of a nice fruity olive oil (from Nyons for example). Add salt and pepper. Add a few drops of Tabasco. Mix everything.
– Add this preparation to the meat with a few shavings of Parmesan.
– Take a cookie cutter to shape your tartare and add parsley for decoration.

For the Parmesan crisp:
– Grate the Parmesan into a fine powder. Add the spoonful of flour.
– Heat a non-stick pan.
– Place the powder in a round shape in the pan. And wait until the cake is golden brown.
– Remove them immediately and place on absorbent paper.

Bon appétit !

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