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July 31, 2019 :

Vignobles & Compagnie recipes

STUFFED TURKEY BY…

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APRICOTS WITH LARD, FRESH GOAT AND ROSEMARY!

Summer continues, the recipes of the month too! In July, apricot was elected fruit of the month (probably in support of our farmers in the Drôme hard hit by hail in June).

For this, we have decided to create a bolded aperitif. A sweet and savory recipe to pair with our Tavel les Combelles.

Recipe for 20 bites:
10 thin slices of smoked bacon
20 soft, dry apricots
Fresh goat (“petit Billy”)
20 small sprigs of rosemary

STEP 1 : Preheat your convection oven to 150 ° C.
2ND STEP : Cut bacon slices in half lengthwise.
STEP 3: Place a dried apricot at the end of each slice of bacon. Then put a teaspoon of fresh cheese on the apricot and add your fresh rosemary sprig (make sure that it comes out slightly of the bite).
STEP 4: Wrap each slice around the apricots.
STEP 5: Place the bites on a baking sheet lined with parchment paper.
STEP 6: Bake your bites and let them cook for 8 to 10 minutes (to brown them well). STEP 7: It’s ready, you can taste!

Recipe of the Month by V&Co

The beans revisited paella style! New month, new recipe! For this month it’s the bean who wins the survey hands down. So we decided to offer you a summer dish and just as hot as the temperature of the moment! Discover a gourmet and tasty land-sea association. At table !

Here is the recipe for 4 people:

1 onion, finely chopped
2 crushed garlic cloves
250g of long grain rice
250g large raw shrimp
200g of well washed mussels
Chorizo cut into slices
2 tomatoes
¼ bag of seafood cocktail
beans
peppers
1 lemon

For seasoning:
Olive oil
A teaspoon of smoked fish
1 tablespoon spices in Paella
Salt Pepper

STEP 1 : In a large skillet, pour olive oil and fry your onions. Wait a few seconds and add the garlic and the seafood cocktail.

2ND STEP : Cut your chorizo into thin slices and add them to raise your dish. Cook over medium heat. Add your spices: smoked fish, paella spices, salt, pepper and half a glass of water. Then mix together.

STEP 3: Fill your mixture with half of the mussels and half of the shrimp (whole). Mix and wait until the mussels open and your shrimp blush. STEP 4: Add your tomatoes peeled and diced beforehand, add your rice, beans then pour boiling water to completely cover the ingredients.

STEP 5: Wait a few minutes and spread the rest of the mussels and shrimp over the rice.

STEP 6: Cover your pan with aluminum and let it cook over low heat until the rice is ready.

STEP 7: When it’s cooked, arrange the lemon wedges on your plate!

It’s ready, you can taste!

FRESH SALAD OF SPINACH, STRAWBERRY AND ROQUEFORT!

New month, new survey, and you have been many to prefer the strawberry for an audacious wines and food pairing! So we decided to take up the challenge, and offer you a marriage of flavors between Roquefort and strawberry! Discover a fresh and gourmet salad for the arrival of the beautiful days, to taste with our AOC Tavel les Combelles.

The delicacy of red fruits and hints of toasted almonds to respond to the character of Roquefort cheese. You will enjoy !

Here is the recipe for 4 people:
140g of spinach shoots
10 strawberries
200g of Roquefort cheese
20g of butter
1 small red onion
Pine nuts

For seasoning:
1 pinch of salt
1 pinch of pepper
1 teaspoon of honey
1 tablespoon of raspberry vinegar
3 tablespoons of olive oil

STEP 1 : Wash the spinach shoots and dry them.
2ND STEP : Cut the Roquefort into cubes. Cut the red onions into very thin strips.
STEP 3: Prepare your bread sprouts by browning them for a few moments in a hot frying pan.
STEP 4: In a bowl put a teaspoon of honey, salt, pepper. Dilute with a tablespoon of raspberry vinegar, then add 3 tablespoons of oil.
STEP 5: Arrange spinach sprouts in small soup plates by dividing equally. Cut your strawberries into 4 and add them. Then, put the Roquefort, onion slices and pine nuts.
STEP 6: Use the seasoning at your convenience.

Enjoy your meal !

FRESH GOAT AND BEET TERRINE

Remember, at the beginning of April, we offered you two seasonal vegetables to choose from, for a recipe idea to pair with our wines Vignobles & Compagnie. The poll spoke and so it was THE BEET that was chosen by the majority for a seasonal recipe, simple and tasty.

We therefore offer our recipe of the month, to test at home, we look forward to your comments and tasting photos! For this great first, we suggest you start with a recipe that will require little material: take food film and small cake molds.

Ingredients for 6 people:
3 large red beets
250g of fresh goat cheese
10cl of liquid cream
2 sheets of gelatin
Fresh basil
Mustard
Olive oil
Balsamic vinegar & raspberry vinegar
Salt pepper

STEP 1 : Cut your beets in thin slices (about 5mm), for the most organized, the ideal would be to cut them with the mandolin … Then, spread them on paper towels.

2ND STEP : In a bowl, mix goat cheese with chopped basil leaves, season with salt and pepper and mix until creamy. Put your gelatin sheets in a bowl of cold water to soften them, then melt them in the liquid cream slightly warmed. Stir in the goat and basil mixture.

STEP 3: Take your cake pans and wrap with food film. Spread a layer of beetroot around the mussels, fill with a layer of goat cheese and alternate beetroot and goat cheese until you reach the cake mold. Finish with a layer of beetroot.

STEP 4: Fold the food film (pay attention to the tender). Finally put a weight on the terrine and leave in the fridge for about 3 hours.

STEP 5: Make a lightly tangy vinaigrette: mustard, balsamic vinegar, raspberry vinegar, olive oil, salt, pepper, mounted like a mayonnaise. Top your terrines with vinaigrette and serve with a mesclun.

FOOD AND WINE : To serve as a starter with a Costières de Nîmes rosé, Château des Sources or a Côtes du Rhône Les Combelles Vignobles & Compagnie.

Enjoy your meal !

KINGS CAKE

In January, for gourmands, it’s time to enjoy a delicious kings cake to pair with our vintages Vignobles & Compagnie! So, for bolded cooks, the following recipe was unanimously appreciated by our teams … At your stove 👩 🍳

Ingredients:
2 circles of puff pastry
200 g ground almond
200 g of sugar
120 g of butter
2 eggs
Liquid vanilla
Rum

Preparation:
STEP 1 : Mix the sugar and the very soft butter. Add eggs one by one, then vanilla and rum. Finish with the almond powder.
STEP 2 : Pour this mixture over the puff pastry, reserving the edges. Do not forget to introduce a nice bean! Cover with the second dough and weld the edges well with the egg. STEP 3: Using a knife draw the decor without drilling the dough. Brown with egg yolk and mix with a drop of milk.
STEP 4: Bake for 40 minutes at 180 ° C.

Enjoy your meal !

STUFFED TURKEY BY V&CO

Last week we celebrated Thanksgiving on the other side of the Atlantic! A moment to remember and celebrate the help given by the Indigenous to the Pilgrims landed the Mayflower in 1620.

A party that has become a real symbol of sharing and gastronomy in the United States (4th Thursday of November) but also in Canada (in October). A celebration that gives us ideas for your food and wine pairings of the end of the year … Why not try stuffed turkey (with Provencal accent) accompanied by our Tavel Les Combelles, a perfect match to surprise and treat your guests.

Put on your apron, all in the kitchen!

Ingredients:

1 beautiful turkey (do not forget to order from your poultry farmer)
1 lemon
1 onion
Garlic
Thyme
Sage
20 cl of milk
Mie of bread
300g of sausage meat (depending on the size of the turkey)
Chicken broth
Fresh cream
Flour
Olive oil
Salt & pepper

Step 1: Preheat your oven to 180 ° C with the grid at the bottom third position.

Step 2: Prepare the stuffing by dipping the crumb into the milk. Fry the onions in butter with a clove of garlic. Make lemon zest. Stir in zest, sausage meat, breadcrumbs, caramelized onions and garlic, thyme, salt and pepper.

Step 3: Stuff the cavity with the stuffing and the sage leaves. Tie the thighs with string.

Step 4: In a bowl mix: olive oil, lemon and crushed garlic. Rub the skin of the chicken with this preparation and slip under the skin.

Step 5: Transfer the turkey to a rack located in a roasting pan. Pour 2 cups of chicken broth into the roasting pan and put in the oven. Roast the turkey for 2 1/2 hours or until a meat thermometer inserted in the thickest part indicates a temperature of 165 degrees.

Step 6: After the first hour of roasting, brush the turkey every 15/20 minutes and cover with foil if the skin turns dark golden brown before cooking the turkey.

Step 7: Remove the turkey from the oven and transfer it to a cutting board. Let stand for at least 15 minutes by covering with foil.

Step 8: Place the roasting pan on the stove over medium-high heat and simmer the cooking juices and remaining chicken broth. Mix the cream and add flour to thicken the sauce by whisking the mixture well.

Step 9: Cut the turkey and serve with the sauce.