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Wine Talk

Recipe: Barbecued lamb chops (New Zealand)

 

Technically it's Summer, so even in this green and pleasant land there will be some days soon where you can get the barbecue out.

Think beyond boring burgers and try these easy lamb chops, beautiful with a glass or three of fruity Pinot Noir – we recommend this aromatic number by Bladen.

TIP: If desired, wrap exposed ends of bones in foil before cooking to avoid charring.

 Barbecued lamb chops

INGREDIENTS (Serves 4)

1kg lamb chops

Half tsp of black pepper

3 x garlic cloves (chopped)

1 x onion (thinly sliced)

4 x tbsp white wine vinegar

2 x tbsp olive oil

1 x tsp salt

METHOD

  1. Mix all ingredients except the lamb in a bowl until the salt has dissolved.
  2. Transfer mixture to a large seal-able plastic bag, add lamb chops and toss until well coated.
  3. Seal and transfer to fridge to marinate for 3 hours.
  4. Stoke up the barbecue until at a moderate to high heat.
  5. Cook lamb for three minutes per side, for medium (reduce or lengthen according to preferred taste).

Savour with stunning Bladen Marlborough Pinot Noir – enough to keep the colour in your cheeks regardless of whether the sun's out or not.

Recipe: Rabbit or chicken with basil and parsley (New Zealand)

 

We know lots of people don't like the idea of eating rabbit, so don't worry – this dish works just as well with chicken (it just needs cooking a little longer).

So simple to make but requires some quick preparation the day before – well worth the effort though.

Try this with a bottle or two of Waipara Springs Pinot Gris – perfectly balanced acidity to complement the food.

TIP: Ask your butcher to joint the meat into eight pieces to save you the work and mess at home.

 Chicken with basil and parsley

INGREDIENTS (Serves 8)

1 x rabbit or chicken (around 1.5kg), jointed into 8 pieces

4 x garlic cloves

1 x handful of fresh basil

1 x small bunch of fresh parsley

3 x tbsp olive oil

Salt and freshly ground black pepper

METHOD (prepare day before eating)

  1. Wash and dry the meat, then add to a large casserole dish with a lid and cook dry over a medium heat for 10 minutes, turning once, until sealed.
  2. Remove from heat, allow to cool and discard any liquid that comes out.
  3. Finely chop garlic, basil and parsley and combine with salt, pepper and oil.
  4. Mix and coat the cooled meat with the oil and herbs, then cover and refrigerate, ideally for 24 hours or overnight.
  5. Pre-heat oven to 180 degrees and cook for around half an hour for rabbit (or until chicken is cooked through).
  6. Serve with boiled new potatoes and green veg.

Enjoy with Waipara Springs Pinot Gris, a rich and complex bottle with vibrant floral undertones.

Recipe: Asparagus and mint risotto (New Zealand)

 

A delicious and satisfying dish doesn't have to mean meat or fish.

This fresh and flavoursome risotto, with tender asparagus and fragrant mint would fuel even the heartiest eater weighing on them.

That includes the tropical Tin Cottage Sauvignon Blanc we used to flavour the food (we drank the rest) – try it yourself, even better with 10 percent off selected sauvignon blancs currently!

 Asparagus and mint risotto recipe

INGREDIENTS (Serves 4)

175g asparagus (trimmed and sliced into 1.5cm lengths)

1.5 litres chicken stock

4 x mint sprigs

2 x tbsp chopped mint leaves

2 x tsp fennel seeds

2 x tbsp olive oil

1 x small onion (finely chopped)

1 x stick of celery (finely chopped)

500g risotto rice (carnaroli if possible)

125ml Sauvignon Blanc

30g unsalted butter

90g freshly grated parmesan

Salt and freshly ground black pepper

METHOD

  1. Put chicken stock, asparagus ends and mint sprigs into a saucepan and bring to boil, before reducing heat to low, covering and keeping hot.
  2. In a large saucepan, toast the fennel seeds over a high heat, stirring for around one minute or until fragrant.
  3. Transfer seeds to a mortar and pestle or spice grinder, then – once cool – roughly grind.
  4. In the same saucepan, heat the olive oil then add the onion and the celery and cook over moderate heat for around five minutes until softened.
  5. Add rice and fennel seeds and stir until coated with oil, then add wine.
  6. Stir for a couple of minutes until absorbed, then add enough hot stock to just cover the rice.
  7. Cook and stir until stock is absorbed, then continue to add stock one ladle at a time, stirring constantly until rice is just tender – this should take about 20 minutes.
  8. Stir in the sliced asparagus and cook, adding more broth as necessary, until the asparagus is almost tender and the rice is al dente and bound in a creamy sauce.
  9. Stir in the butter, parmesan and chopped mint, then season with salt and pepper.
  10. Serve in warmed bowls, with more parmesan if desired.

Enjoy with the rest of your Tin Cottage Sauvignon Blanc while your veggie friends beg you for the recipe.

Recipe: Thai style prawns (match with New Zealand Gewurztraminer)

 

It's summer, so some zingy freshness and exotic heat is in order.

This Thai prawn dish is a stunning complement to Bladen Marlborough Gewurztraminer – a masterpiece of a wine that matches so well with Asian flavours it's scary.

Thai prawns with ginger and spring onion

INGREDIENTS (Serves 4)

200g peeled raw tiger prawns (or king prawns will do)

3 x garlic cloves (finely sliced or crushed)

A few chopped chillies (2-5 dependent on taste)

1 x bunch of coriander, leaves and stalks separated

1 x tbsp caster sugar

3 x tbsp fish sauce

Juice of 1 lime

2 tbsp groundnut oil (peanut or sunflower can be used)

Small piece of ginger (grated or shredded)

8 x spring onions (finely sliced)

1 x red pepper (thinly sliced)

85g water chestnuts (sliced)

100g beansprouts

Black pepper

1 x tbsp soy sauce

METHOD

  1. Using a small food processor or pestle and mortar, combine coriander stalks, chillies, garlic and caster sugar.
  2. Mix with fish sauce and lime juice, then pour over prawns and leave to marinate.
  3. Heat half the oil in a wok, add ginger and spring onions and fry for one minute.
  4. Add red pepper and fry until it starts to soften, then add water chestnuts and beansprouts.
  5. Add soy sauce, a generous grind of pepper then remove to a serving dish.
  6. Heat the remaining half of the oil in the wok, add the prawns and toss for a couple of minutes until just pink.
  7. Add in the marinade, stir until coated, then tip over the veg.
  8. Sprinkle with chopped coriander leaves and another squeeze of lime juice.
  9. Enjoy with rice noodles or jasmine rice. 

Enjoy with an aromatic bottle or two of Bladen Marlborough Gewurztraminer and you'll have no problem ignoring the underwhelming British summertime. 

Recipe: Smoked salmon paté (New Zealand)

 

Have you noticed that when Wimbledon's on, you suddenly want strawberries and cream, whether you like tennis or not?

Well we've decided that even if you're not into rugby, you can still celebrate the British & Irish Lions tour with some delicious food and New Zealand wine.

This flavoursome smoked salmon is ridiculously quick and easy and a perfect pink partner to Bladen Pinot Noir Rose 2016.

TIP: Smoked salmon trimmings can be bought cheaply from supermarkets and taste just as good as higher priced larger slices.

 Smoked salmon pate recipe

INGREDIENTS (Serves 4 as a starter)

150g smoked salmon trimmings

200g cream cheese

1 tbsp creme fraiche (optional)

Juice of half a lemon

Black pepper

Small bunch of dill or chives, chopped

Granary toast and lemon wedges, to serve

METHOD

  1. Chop salmon into small pieces.
  2. Put salmon, cream cheese and creme fraiche (if using) into a food processor, season generously with black pepper and blitz.
  3. Add smoked salmon and pulse a few times for a rougher, rustic consistency or continue processing for longer if you want the pate pink and smooth.
  4. Stir in herbs and transfer to four small bowls before serving with toast and lemon wedges.

Enjoy with Bladen Pinot Noir Rose 2016 in front of the rugby – yes, most of the matches will be kicking off around 8am, you'll just have to power through.

Wine recommendations for your May Bank Holiday

 

How are you spending your May Bank Holiday?

One of the UK’s favourite weekends can be made even better with wine.

Here are some recommendations to enjoy (even if you’re working the Bank Hol!).

 

I’m having a barbecue 🍖

Wines for barbecues

Without doubt, one of the greatest barbecue wines is the Braai Cabernet Sauvignon from Indaba Wines in South Africa.

It’s inexpensive – so good for big groups of friends – and has been designed with barbecues (or Braais as they are known in SA) in mind.

The delightful charring effect of cooking over coals adds just the right element of taste to match this rich earthy wine.

For fish grillers, the zestiness of Bladen Wines’ Riesling makes a great partner to trout or mackerel when the smokey flavours bring its bright fruit flavours to life.

 

I’m having a dinner party 🥘

Wines for dinner parties

Of course it depends what you’re cooking but lamb is great at this time of year, so why not try a Pinot Noir?

There are many styles and prices available but Astoria’s inexpensive ‘Caranto’ will work well with its light, fresh berry fruit.

For something rounder, South Africa’s Paul Cluver Pinot Noir is full of fruit, with a decent structure that makes for good drinking against lamb or any red meat.

But if the pocket allows, the best for me will always be from Burgundy.

Domaine Tollot Beaut’s delightful Cote de Beaune selections, from their Bourgogne Pinot Noir to the Grand Cru of Corton are all top class.

If you want a white instead (or as well!), Burgundy offers so much, with Puligny Montrachet a particular favourite for fans of whites from the region.

But why not try something a little off the beaten track?

Domaine Prunier Bonheur’s excellent Auxey Duresses is a beautiful golden wine, vivid but rounded and guaranteed to please.

Or for seafood, look no further than Bouchard Finlayson's Blanc de Mer, a blend of several grapes based on Riesling and a real joy to drink.

 

I’m working ⏰

How to avoid hangovers

Nobody wants to work over the Bank Holiday weekend but if you can only enjoy a glass or two, go for a low sulphur content – the main cause of a bad head.

Happily, any bottle from us will boast lower levels but for something especially short on sulphur dioxide, go for the Gavi from Tenuta la Marchesa.

This deliciously pure wine is unsulphured until bottling and uses a very low amount even then – it tastes as fresh as you’ll feel in the morning!

 

What else are you doing? 🍷

However you’re spending the Bank Hol, we’d love match a wine to your plans (with exceptions – operating heavy machinery, nuclear testing), get in touch!

Or if you’d prefer to pick something yourself to enjoy, take a look at our current 12.5% off all Spanish and New Zealand wines promotion.

Recipe: Monkfish with mushrooms in cream sauce (South Africa)

We last enjoyed this delicious fish dish in restaurant overlooking the ocean in beautiful Jacob's Bay in the Western Cape, with a bottle of Bouchard Finlayson Blanc de Mer.

And with 12.5% off all South African wines, you should select a similarly fragrant fruity white to cut through the luxurious indulgence of this seafood feast.

South African monkfish with mushrooms in cream sauce

INGREDIENTS 

800g monkfish fillet

125ml dry white wine

250ml water

1 x bay leaf

Small handful of parsley

Half a small onion

6 x peppercorns

Half a teaspoon of salt

200g mushrooms (sliced)

25ml softened butter

25ml sherry

50ml double cream

1.5 x dessertspoon French mustard

2 x medium potatoes (mashed and creamed)

Grated parmesan or gruyere cheese

FOR THE SAUCE

3 x level tablespoons of softened butter

60g flour

250ml warm milk

375ml fish stock

METHOD (serves 6)

1. Pre-heat oven to 160°C/320°F.

2. Put monkfish, wine, water, bay leaf, parsley, onion, peppercorns and salt in saucepan and poach until the fish is just just cooked through.

3. Remove and drain the fish, cube and set aside.

4. Fry mushrooms lightly in butter and drain on a paper towel.

5. Make the white sauce by heating the butter and flour together, stirring to make a 'roux'.

6. Whisk in the milk and stock to complete the sauce, taking care not to burn.

7. Season to taste, then add the fish, mushrooms, sherry, cream and mustard.

8. Spoon into individual dishes and surround the top with a border of creamed potato.

9. Sprinkle with cheese and bake in the oven for 25 minutes.

Despite the number of strong flavours, the monkfish is tough enough to stand up for itself and really shines when complemented with a few glasses of Blanc de Mer.

Top tip: For added wow factor at the table, serve in individual scallop shells (available from most fishmongers) instead of dishes.

Recipe: South African Bobotie

Pronounced 'ba-boor-tee', this protein-packed panful pairs well with robust reds like the Curator Red and is a national favourite in South Africa.

And with 12.5% off all South African wines, don't whip up this meaty treat without having a bottle or two to enjoy with it.

Bobotie from South Africa

INGREDIENTS

1 x fairly thick slice of crusty bread (white or brown is fine)

375ml milk

25ml oil

10ml melted or softened butter

1 x clove of garlic (crushed)

2 x onions (sliced)

1.5 x tablespoons curry powder

Sea salt

25ml chutney

15ml smooth apricot jam

15ml Worcestershire sauce

1 x teaspoon turmeric

25ml brown vinegar

1kg raw beef mince

5 x tablespoons sultanas

3 x eggs

Bay leaves

METHOD (serves 8)

  1. Pre-heat oven to 180°C/356°F and set bread to one side, soaking in milk.
  2. Heat the oil and butter in large pan and fry onions and garlic until soft.
  3. Add curry powder, pinch of salt, chutney, jam, Worcestershire sauce, turmeric and vinegar and mix well.
  4. Drain and mash the bread, reserving the milk.
  5. Add bread to pan together with mince and sultanas. and stir over a low heat until meat loses its pinkness.
  6. Remove from stove, add one beaten egg, mix well and spoon into a greased baking dish (28 x 16cm), levelling the top.
  7. Beat remaining eggs with reserved milk (you should have around 300ml), a further pinch of salt and pinch of turmeric, then pour over the meat mixture.
  8. Add a few bay leaves on top and stand the dish in a larger pan of water (important to prevent drying out), then bake, uncovered for 1 hour, or until set.

It's traditionally enjoyed with rice but we'd recommend also accompanying with coconut, chutney, nuts, bananas and (of course) a few glasses of Curator red.

Top tip: Get ahead by making the meat sauce up to a day in advance and chilling it in the fridge until you are ready to finish the dish off.

Recipe: Sea Bream alla Monica (Italy)

Monica's recipe is fresh, simple and delicious – and the perfect partner to fruity dry whites, like the stunning Fiano di Avellino 'Refiano' D.O.C.G 2015 by Tenuta Cavalier Pepe.