& COOKING ARTICLE
you thought it was just water!
the most out of your wine
The missing ingredient that could take your wine appreciation
to a new level
It goes without saying that when we're out for dinner
most of us spend a considerable amount of time pouring
over the wine list.
Some of us have become so wine obsessed that it even
takes precedence over the food menu when we're at a
But even if you know your claret from your Beaujolais
and your wine knowledge is the envy of all your friends,
you still may not be getting the most out of your bottle,
and surprisingly it could all be down to what you are
drinking alongside your wine.
How many times have you carefully picked out water when
out for dinner? None? Well you wouldn't be alone. But
the practice of 'water and wine harmonisation' is growing
around the world, with even one of the world's top sommeliers
Andreas Larsson now advising wine lovers on the best
water and wine matches to bring out the flavour of your
And just as picking the perfect wine can make or break
a dish, Andreas believes sipping the right water can
enhance even further the food we are eating.
Andreas, who was crowned 'Best Sommelier of the World'
in 2007, will be conducting water and wine harmonisation
sessions on behalf of S. Pellegrino at the Taste of
London Festival, which takes place in Regents Park from
17th to the 20th of June.
Now in its seventh year, Taste of London brings together
the capital's finest chefs and restaurants with an extraordinary
range of quality food and drink from Britain and around
In the following video Andreas runs through some of
his top tips for making sure you're getting the most
out of your wine by selecting the perfect water accompaniment.
CHICKEN CIGARS WITH ALMONDS AND CINNAMON RECIPE
100 ml olive oil
1kg boneless, skinless chicken thighs
1 medium onion sliced
2 garlic, crushed
½ cinnamon stick
2 tbsp each chopped coriander and parsley
1 rounded tsp turmeric
1 tsp g ras el hanout
a pinch of saffron
125ml chicken stock
50g ground almonds
25g flaked almonds toasted
3 tbsp honey
½ tsp ground cinnamon
a few drops of orange blossom water
1 packet of spring roll pastry 25cm squared
the oil in a pan, and then add the chicken, onions,
garlic, herbs, and spices ( reserve the ground cinnamon
for 5 minutes and then gradually add the chicken bouillon.
to the boil, then simmer until chicken is tender.
the chicken then add the almonds, honey and ground
cinnamon and reduce by half.
break the chicken into small pieces and then return
the meat to the reduced stock and add with the orange
water. Reduce further until the mixture is moist but
the mixture down and store in the refrigerator until
assemble the take a packet of spring roll pastry and
cut in two.
25g of the chicken mixture in a cigar shape 1 cm from
one end of the pastry leaving a space of 1cm at either
the edges with the beaten egg white and fold over.
roll the pastry over the chicken mixture, tucking
in the folded edges as you roll and continue until
a cigar shape is formed. Brush the end again with
the egg white to seal.
the cigars on greaseproof paper and repeat until all
the mixture is used. You can do 4 - 6 sheets at a
time once you are comfortable with the rolling technique
but the pastry does dry out and becomes difficult
to roll in a matter of minutes.
serve deep fry at 190°C for 5 minutes, drain and
dust with icing sugar and cinnamon, then serve with
Makes approximately 30 cigars
ROAST RIB OF BEEF RECIPE
2.5kg piece of beef
Few sprigs rosmary
4 cloves garlic
2 stick celery
2 carrots chopped
500ml beef/veal stock
1 glass red wine
1 tsbp flour
garlic and pick rosemary.
Stud the beef by making small incisions with a knife
just enough to squeeze in a slice of garlic and a
sprig of rosemary.
this over the surface of the beef, rub in olive oil
and leave for 4 - 6 hours
a large roasting tray heat some lard or oil an.
the beef and toss in the pan until browned on all
oven to Gas 9 / 240°C
the roast on some coarsely chopped vegetables (onion,
carrot and celery) and thyme, then place in the
oven for 20 minsutes.
the oven down to Gas 5 ? 190°C and allow 15 minsutes
per 500g for rare. For medium rare allow another 15
minutes and a further 20 minsutes for well done.
the beef from the oven. Take from the pan retaining
the vegetables and juices.
the beef in a warm place (such as next to the cooker)
cover with some foil and leave for at least 30 minutes.
This allows the beef to rest (the muscle fibres
relax and all the juices redistribute in the joint).
the juices into a pan,
the flour to the roasting tray, then add the wine
and deglaze (scrape off any caramelised juices).
this to the saucepan with the strained juices and
stock. Reduce and season until desired consistency.
beef and serve with seasonal vegetables and roast
potatoes and pour over gravy.
LEMON TART RECIPE
For the pastry:
250g plain flour
100g icing sugar
1grated lemon rind
1 egg and 1 egg yolk beaten together
2 -3 tsp water if necessary
For the filling:
400ml double cream
Juice of 4 lemons with zest of 2
8 whole eggs
For the pastry:
the flour, butter, sugar and lemon rind in a food
processor. Blend for a few seconds, then add half
the beaten egg, and continue whizzing. You might need
to add a little water, but don't add too much - it
should just come together in a ball. Alternatively,
if making by hand, rub the butter into the flour,
add the sugar then bring it together with the egg
With your hands, flatten out the ball of dough until
it is about 3 cm thick. Wrap or cover it, and place
it in the fridge for at least 30 minutes (it will
keep well for a couple of days).
your oven to 180°C / Gas 4.
roll, take the pastry out of the fridge and place
between 2 sheets of cling film. Using a rolling pin,
roll it out until no thicker than 1/4 cm thick, and
preferably even thinner. Make sure to keep it round,
if the tin is round, and large enough to line the
base and sides of the tin.
Removing just the top layer of cling film, place the
pastry upside down (cling-film side facing up) in
the clean tart tin. Press the pastry into the edges,
cling film still attached, and, using your thumb,
'cut' the pastry on the edge of the tin. At this stage,
it should look quite neat. Remove the cling film and
pop the pastry in the freezer for at least 10 minutes
(it would keep for weeks like this in the freezer).
blind by lining the pastry with greaseproof / parchment
paper when cold. Fill with baking beans, or dried
pulses (you can use these over and over), and
bake for 15 - 20 minutes, until the pastry feels dry
to the touch.
eggs and sugar, add the lemons and zest then whisk
in the cream.
the oven to Gas 2 / 150°C
the filling to the pastry case. It is easier to
pour the filling from a jug while the tart is in the
oven to prevent spillage.
until set - about 30 - 40 minutes.
from oven and allow to cool.
serve slice and if you want to caramelise the top,
dust lightly with icing sugar and using a blowtorch
heat until the sugar caramelises.
with a dollop of crème fraiche.
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