26 Lifestyle
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Friday, May 11, 2018
Frida
Marry these wines with your meals for a treat Martin Lury Our very own bon vivant gets to grips with all the best buys martin.lury@me.com
ROYAL weddings come but once in a while, so with the talk majestic, Majestic topically had to be my oenological destination this week. I elected to sample four white wines and three red ones and commenced with the albeit somewhat beastly sum of £6.66 as an outlay for a 2017 Grande Réserve Domaine Saint Jean De La Cavalerie Chardonnay and, as the name implies, from an estate previously renowned for horse breeding in the Pays D'Oc region of France. Floral hints embellish this cheeky decidedly peachy number with dry wood flavours and presenting essentially as a pleasingly creamy Chardonnay one to pair with regal fish or coronation chicken and one well worth a punt! For a slight increase in price at £6.99, the 2016 Jean Sablenay Muscadet was crisp, had a slight spritz and lemon and lime flavours to the fore with notes of grass, green apples and a touch of citrus on the finish. Light and refreshing, this wine is
a pleasant apéritif and, given its low alcohol level (just 11.5 per cent) , is ideal for a lunch-time tipple. Next, a 2017 Villemarin Picpoul De Pinet caught my eye, being on offer at £7.99, and whose terroir, maritime climate and late ripening grapes make it a wine of note. This particular example has baked apple notes on the nose, is floral, dry, fresh and lip smacking along with zippy
fruit - extremely quaffable, à mon avis! My final white selection was that of a 2016 Bourgogne Les Chenaudières Chardonnay from the reputed Cave De Lugny on offer for £ 9.99 This reasonably-priced Burgundy proved to be aromatic with predominantly stone fruits and citrus on the palate and would please traditionalists. Three reds complete my column this
PostDrink
PostDessert
difficulty: easy
difficulty: easy
total time: 10mins
Hands-on time 50min, oven time 45-48min
serves: 1
INGREDIENTS • • • • • • • • •
week, beginning with a 2016 Majestic Loves Montepulciano D'Abruzzo on offer for just £5.99. This wine is an easydrinking medium-bodied fruity wine oozing red cherry and black plum, although lacking great complexity - a good party wine nonetheless! For just two further pounds expended, the Z de Thienpont 2012 Bordeaux ,from a winery overlooking Château Margaux, is smooth, dry claret with berry and plum flavours and well-integrated tannins and a veritable snip at this offer price. My final red hails from the esteemed
6 fresh mint leaves ¼ cucumber Ice (crushed) 20ml lime juice 40ml soda water 15ml elderflower cordial 30ml apple juice 1 mint sprig (to garnish) 2 wedges of lime (to garnish)
Haskins’ mint and cucumber mojito
Method 1. Blitz your fresh mint leaves in a blender, or mash using a muddler, then put them into a tall glass. 2. Slice the cucumber into thin slices and place in the bottom of the glass. 3. Pour the lime juice, elderflower cordial and apple juice into your glass. 4. Place your ice into a sealable freezer bag and use a rolling pin to crush into small chunks. 5. Remove the ice from the freezer bag and place into the glass, then stir.
6. Add the soda water to the glass. 7. To garnish, place the mint sprig on top of the drink, near the edge. 8. As a finishing touch, place one lime wedge into the drink and the other on the rim of the glass. Haskins has centres in Ferndown in Dorset, West End in Southampton and Roundstone and Snowhill in West Sussex. For more information visit www.haskins.co.uk by Alice (www.lizleanpr.co.uk)
serves: 8
INGREDIENTS FOR THE COMPOTE • 400g forced rhubarb, cut into 5cm pieces • 1 vanilla pod, halved lengthways, seeds scraped • 100g caster sugar • Grated zest 1 orange • 100ml sauternes/ sweet white wine FOR THE SOUFFLÉS • 50g unsalted butter • 50g plain flour • 1 tsp ground ginger • 250ml whole milk • 100g caster sugar • 3 medium free-range eggs, separated • 300ml double cream • Brown sugar to sprinkle
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Rhubarb and ginger twice-baked soufflés
Method 1. Put the compote ingredients in a pan, bring to a simmer, then cook gently for 10 minutes until the rhubarb is tender but still holds its shape (see Make Ahead). Strain, reserving the cooking liquid, then set aside. 2. For the soufflés, heat the oven to 180°C/ 160°C fan/gas 4. In a medium pan, melt the butter over a low-medium heat. Mix in the flour and ground ginger to make a thick paste and cook for a minute or so until it smells biscuitty. Add the milk bit by bit, whisking until a thick white sauce forms. 3. Add 2 tbsp of the rhubarb cooking liquid and 50g of the caster sugar to the white sauce, then whisk in the egg yolks and set aside in a large clean mixing bowl. In another clean mixing bowl, whisk the egg whites with an electric hand mixer to form stiff peaks (they will hold their shape when the beaters are removed). Whisk in the
remaining 50g caster sugar for a minute to form a stiff, glossy meringue. 4. Gently but briskly, use a large metal spoon to fold the meringue into the white sauce, then spoon the mixture evenly among the prepared moulds. Bake for 25-28 minutes. The soufflés should be risen, slightly golden and wobble a little when you take them out of the oven. 5. Mix 100ml of the remaining rhubarb cooking liquid with the double cream (keep the rest to use in cocktails, if you like). 6. When the soufflés are cooked, carefully turn them out and put one in the centre of each baking dish. Pour the rhubarb-flavoured cream over each soufflé, sprinkle with brown sugar and spoon the strained rhubarb compote around the soufflés. Bake for 20 minutes until golden and bubbling. The sauce will be runny straight out of the oven but will thicken slightly as it cools.
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