food | Proware Kitchen

Sea Bass with Piquillo Sauce and Celeriac

July 28, 2021 1:40 pm Leave a Comment

For a light, zingy, and relatively quick summer dinner, this dish is perfect. With the flaky seabass and flavoursome piquillo sauce, add some honey to cut through the earthiness of the celeriac for a real depth of flavour!

Equipment

Copper Tri-Ply 20cm Saucepan

Copper Tri-Ply 24cm Sauté Pan

Copper Tri-Ply 24cm Non-Stick Frying Pan

Prep time: 30 minutes

Cook time: 40 minutes

Ingredients

Serves 4 as a main

300g celeriac, chopped into 4cm cubes
Maldon Sea Salt and Freshly Ground Black Pepper (any coarse sea salt will do)
125ml olive oil
2 large shallots, peeled and diced
1.5 garlic cloves, peeled and chopped
2 fresh bay leaves
1 x 390g tin or jar of piquillo peppers, drained
1 tbsp caster sugar
50ml manzanilla sherry
12 fresh sage leaves
4 fillets of wild sea bass (approx. 180-200g each)

Method

Peel and cube the celeriac and cook in plenty of salted boiling water until tender (approx. 30 minutes). Drain, allow to cool.
Heat 25ml of the oil in a Copper Tri-Ply 24cm Non-Stick Frying Pan. Add the shallots, garlic, and bay leaves and gently fry for 5 minutes, until just translucent.
Finely slice the piquillo peppers and add to the pan with the caster sugar. Stir well.
Add the manzanilla sherry and 125ml of water, bring to the boil and then reduce to a simmer and cook for a further 5 minutes.
Remove from the heat and allow to cool a little.
Put into a blender or food processor and blitz until smooth. Season with salt and pepper and set aside.
Heat 75ml of oil in a heavy-bottomed frying pan (we used our Copper Tri-Ply 24cm Sauté Pan). Brown the celeriac, add the sage leaves and season.
While the celeriac is browning, score the skin of the sea bass every 0.5cm or so, making sure you don’t score all the way to the edge of the fish.
Heat the remaining 25ml of oil in a large, heavy bottomed non-stick frying pan until smoking and fry the sea bass (skin side down) for about 6 minutes. Season well and then carefully turn the fish and fry on the other side for another 2 minutes, seasoning again.
Serve the fish as soon as it’s ready. We served it on a bed of the piquillo sauce and celeriac.

Top Tip: We added a glaze of honey to our celeriac to cut through the earthiness. You could also use maple syrup.

Recipe courtesy of Barrafina.

Gazpacho Andaluz

1:00 pm Leave a Comment

We’d say there isn’t much better than a refreshing bowl of gazpacho on a hot summer’s day. We’re taking you to Spain with this gorgeous recipe.

Originally made as a way of using up old bread by combining it with garlic, olive oil, vinegar and salt, gazpacho only became associated with tomatoes when they arrived in the 16th century!

Our Top Tip is to let the ingredients infuse for a few hours before blending.

Equipment

A bowl for mixing

Hand/Stick Blender

Walnut Chopping Board

Ingredients

1 kg ripe tomatoes cut into large chunks
200g cucumber, peeled and cut into large chunks
1 medium onion cut into large chunks
2 cloves of garlic, halved
2 piquillo peppers
100g bread (we used fresh Sourdough)
2 tablespoons sherry vinegar
200ml extra virgin olive oil
pinch of ground cumin
sea salt, to taste
200g ice cubes

To Serve:

Pieces of Sourdough, fried in olive oil
finely chopped cucumber
finely chopped red pepper

Method

Put the tomatoes, cucumber, onion, garlic and peppers into a bowl or container. Add the chopped bread, vinegar and half the extra virgin olive oil. Put in the fridge to infuse for 2 hours.
Add the remaining ingredients, apart from the remaining olive oil, and begin to blend with a hand blender (use a slow setting). Add the rest of the oil a little at a time until you have a creamy, soup consistency. Pass through a sieve.
Serve with the fried bread, cucumber and red pepper scattered on top.

Recipe courtesy of Brindisa.

Vanilla rice pudding, pistachio honeycomb & glazed summer fruits by Josh Angus

11:15 am Leave a Comment

Looking for a summery pud for your next date night dinner, sunday lunch, or dinner party? Look no further! Michelin Starred Hide Restaurant‘s Head Chef Josh Angus has created a super light and completely delicious dessert for you.

Equipment

Copper Tri-Ply 18cm Saucepan (with lid)

Copper Tri-Ply 12cm Mini Frying Pan (to serve)

Ingredients (Serves 5)

(For the Rice Pudding)

1 vanilla pod
35g sugar (to taste)
150g pudding rice
900g milk
165 double cream
4 figs halved
2 peaches quartered
Red wine
75g sugar
75g water

(For the Honeycomb)

butter, for the tin
200g caster sugar
5 tbsp golden syrup
2 tsp bicarbonate of soda
50g chopped pistachios
20g chopped pistachios for serving

Method

Make the Honeycomb first so it can rest…

Butter a 20cm square tin. Stir the caster sugar and golden syrup together in a deep saucepan over a gentle heat until the sugar has melted. Try not to let the mixture bubble until the sugar grains have disappeared.
Once completely melted, turn up the heat a little and simmer until you have an amber coloured caramel (this won’t take long) add your pistachios at this point, then as quickly as you can, turn off the heat, tip in the bicarbonate of soda and beat in with a wooden spoon until it has all disappeared and the mixture is foaming. Scrape into the tin immediately – be careful, the mixture will be very hot.
The mixture will continue bubbling in the tin, simply leave it and in about 1 hr-1 hr 30 mins the honeycomb will be hard and ready to crumble or snap into chunks.

For the Rice Pudding…

Place the milk in a medium saucepan and add the rice and sugar. Split the vanilla pod lengthways with a sharp knife, scrape out the seeds and add both the pod and the seeds to the pan. Bring to the boil, then reduce to a simmer and cook gently with a lid on, stirring frequently, for 25-30 minutes or until the rice has absorbed most of the milk & cooked through. Remove the vanilla pod but save for presentation and stir in the cream. The rice should be glossy now & fall off a spoon; leave to cool.
Cut the figs in half & ripe peaches in to quarters, bring to boil the sugar & water in a frying pan to make stock syrup, once the sugar has dissolved add the peaches on a medium heat & cook for 1 minute either side just to soften the peach & glaze them up with stock syrup remove from pan.
Add the figs & do the same but this time add two splashes of red wine & reduce to a syrup consistency. The figs & peaches should be slightly soft but hold their shape & not messy!
To serve have the cooled rice pudding on the bottom with the glazed fruit on top, sprinkle with chunks of honeycomb & chopped pistachios. Then drizzle with the red wine syrup.

What a treat! We can’t thank Josh enough for this summer sensation. Check out his other recipes for us here.

Grilled Octopus, rosemary new potatoes & chickpea feta salad recipe by Josh Angus

10:58 am Leave a Comment

One of our favourite pieces, our Stainless Steel Tri-Ply 35cm Roasting Pan was put to the test by Hide‘s Head Chef Josh Angus recently and look what a culinary masterpiece he concocted! If you thought cooking octopus at home might be inaccessible, then think again with Josh’s recipe…

Equipment

Large Walnut Chopping Board

Stainle ss Steel Tri-Ply 35cm Roasting Pan

Copper Tri-Ply 10cm Mini Casserole Pans

Ingredients

Serves 4

1 x Spanish frozen octopus 3-4kg (defrosted)
1 carrot (roughly chopped)
1 leek (roughly chopped)
1 bulb garlic (roughly chopped)
1 tin chickpeas
200g feta
150g cherry tomatoes quartered
150g edamme beans or broad beans popped & blanched if needed
1 cucumber sliced at angle
Green or black olives (optional)
4 tbsp Red wine vinegar
½ Lemon juice
5 tbsp good olive oil
Salt to taste
500g new potatoes
5 cloves garlic finely chopped
15g Rosemary chopped
Salt to taste

Method

Turn the oven on 170c full fan, once the octopus is fully defrosted. Give the octopus a rinse under the sink. Then cut the octopus in half having 4 tentacles either side, place in the cast iron dish with the roughly chopped vegetables & a splash of white wine. (optional)
Cover with greaseproof & foil, then put in the oven & cook for 2 to 3 hours until the octopus is completely cooked through & not chewy! A knife should easily go through the octopus.
The meantime chop the new potatoes in half or quarters if large, mix in a bowl with olive oil, salt, chopped rosemary & chopped garlic.
Roast potatoes in the oven for 35mins same temperature as octopus until really crispy & cooked through. Mix time to time in the oven so they become really crispy.
For the salad wash the chickpeas under cold running water & mix with chopped feta, tomatoes, broad beans & cucumber. Dress the salad with olive oil, vinegar, lemon juice & salt to taste.
Once the octopus is cooked & rested for 20 minutes, take each tentacle & detach them from the head individually, then grill them in hot pan with splash of olive oil to get crispy on the outside, 2 minutes on each side will be enough.
Serve immediately with the hot crispy potatoes & cold Greek salad. Also could serve with aioli or romesco sauce as a dip.

We can’t get enough of this recipe, perfect for a summer dinner party with friends who love seafood. Thanks Josh!

Fried Chicken and Kimchi Bao by Brad Carter

July 15, 2021 1:09 pm Leave a Comment

Head Chef Brad Carter of Carters of Moseley has used our brand new Stainless Steel Multi Steamer to whip up these Korean inspired Fried Chicken and Kimchi Baos with a kick!

Here’s how you can make them yourself…

Equipment

Copper Tri-Ply 20cm Saucepan

Copper Tri-Ply Non-Stick 24cm Frying Pan

Stainless Steel Multi Steamer

Ingredients

(For the Kimchi)

2kg chinese leaf
200g sea salt
water to cover
150g gochugaru korean chilli powder
300g leek, finely chopped
3 tbsp minced garlic
2 tbsp finely grated ginger
200g mooli, shredded
1 tbsp fish sauce
1-2 tbsp salt
1 tbsp granulated sugar

Ingredients

(For the Bao Dough)

1kg Bao flour
550g water
10g dry yeast
50g sugar
10g salt
oil for brushing
18-20 dim sum papers or cut out circles of baking parchment

Ingredients

(For the Chicken)

500g Cotswold white chicken thighs, boneless, skinless, cut into bao sized pieces
200g plain flour
75g cornflour
25g rice flour
15g korean red chilli flakes
salt to season
rapeseed oil for frying

Ingredients

(For the Mayonnaise)

200ml kewpie mayonnaise
1 tbsp gochujang paste

To garnish

2 tsp toasted sesame seeds
4 spring onions, sliced ultra thin

Method (Kimchi)

Firstly start with the kimchi.
Cut the chinese leaf into quarters keeping the root attached, then rub in the salt.
Put the leaves into a container & pour over cold water just to cover, leave the cabbage at room temperature for 2-3 hours.
Drain the water away from the cabbage & ring the leaves out to remove as much of the water as possible.
Taste the leaves to see how salty they are, this will deter how much salt you add to the rest of the recipe.
Mix the remaining kimchi ingredients together in a bowl & add either 1 tablespoons of salt or the full 2 tablespoons depending on how salty the leaves were tasting, then mix everything into a paste, add to the chinese leaves, rubbing the paste all over the leaves & into the layers.
Add the leaves to a large kilner jar or vaccum pack bag (if you have the luxury!) and lay the quarters into the jar or bag, upright & add the excess paste, seal the jar or bag & leave to ferment at 28c-30c for around 10 days.

Method (Bao)

Fast forward 10 days & now it’s time to make the bao.
Mix all of the dry ingredients for the Bao dough together & add the water.
Knead for around 3 minutes, add it to a lightly oiled bowl, cover and let it prove for 2 hours at room temperature.
After 2 hours, roll out the dough into a long sausage shape, about 3cm thick, then cut into pieces that are about 3cm wide, you will probably have more buns than you need but don’t worry- you can freeze them if you do!
In the palm of your hand, roll each piece of dough into a ball and leave to rest for 2-3 mins.
Use a dumpling rolling pin to roll out each ball, one by one, into an oval shape about 3-4mm thick. Rub the surface of the dough ovals with oil and brush a little oil over a chopstick.
Place the oiled chopstick in the centre of each oval. Fold the dough over the chopstick, then slowly pull out the chopstick.
Lay out the dim sum papers or baking parchment and put a bun on each. Transfer to a baking tray, cover with a clean tea towel or lightly oiled cling film and leave to prove in a warm place for 1 hr, or until doubled in size.
Heat a large ProWare Stainless Steel Multi Steamer over a medium-high heat. Steam the buns, in batches, for 8 mins until puffed up.
Set the buns aside to reheat later & the excess buns can be cooled & frozen.

Method (Chicken)

For the chicken, heat 2cm of oil in a deep sided frying pan to around 180c.
Season the chicken all over with the salt.
Mix together the flours & chilli flakes with a whisk then dredge the chicken pieces into the flour mix, fry the chicken in batches turning occasionally for around 5-6 minutes, remove the chicken with tongs & drain on kitchen paper.
Whisk together the kewpie mayonnaise & the gochujang in a mixing bowl & transfer to a squeezy bottle.
To assemble the bao buns, steam the buns for 1-2 minutes in the bamboo basket & remove.
Add the chicken to the bun & dress with an equal amount of kimchi alongside it, squeeze a healthy amount of mayonnaise over the chicken & sprinkle with the sesame seeds & the spring onions then shove it it in your big, drooling mouth.

Why not try it at home? Thanks so much for Brad for this amazing recipe. What are you waiting for? Head over to our online shop to purchase your Steamer now!

Coffee & Pistachio Soufflé by Josh Angus

May 4, 2021 7:10 pm Leave a Comment

About Josh Angus…

Head Chef at Michelin Starred restaurant Hide Ground in the heart of London, Josh Angus has worked everywhere from Raymond Blanc’s renowned Le Manoir to Hong Kong with Shane Osborn. He was even the private chef for the American Ambassador! We’re so grateful to Josh for showing us how to make our very own Pixar-style Ratatouille!

Equipment

Copper Tri-Ply 10cm Mini Casserole

Ingredients (coffee infusion)

Nescafe granules 30g

Whole milk: 625g

Caster sugar: 45g

Method (coffee infusion)

Bring the milk and sugar to boil.
Add the coffee, infuse for 30mins.
Blitz in the blender and pass through the chinois.

Ingredients (Coffee soufflé crème patissiere)

500g Infused coffee milk

4g Agar-agar

12g Caster sugar (1)

70g Plain flour

50g Caster sugar (2)

50g Soft butter

70g Egg yolks

Method (Coffee soufflé crème patissiere)

Mix the agar and the cater sugar (1) together.
Make a crumble with plain flour, soft butter and sugar (2)
Bring the infused coffee milk to boil, add the agar/caster sugar.
Bring back to boil and add the crumble. Stir well to make sure there is no lumps.
Boil for 2 minutes then turn the stove off and add the egg yolks.
Cool down quickly & put in the fridge to chill. Pass once cooled.
This mix will make more than you need but will freeze well.

Ingredients (Meringue for soufflé)

Meringue: (for 1 portion makes 2 1/2 little copper pan soufflés)

150g Egg white

60g Caster sugar

3g Albumina

Method

Mix Albumina and caster sugar together.

If you can find albumina its fine to leave out.

For the pistachio crumb…

Blitz 50g of pistachios in a blender to a coarse crumb.

Method (Soufflé process)

Preheat oven at 190c
Line the small copper pans with butter all around & add blitzed pistachios covering the bottom & side of the pan,
Have 200g of coffee crème pat mix to the side warm.
Start to whip the meringue to soft peaks, adding the sugar mix gradually.
Add ¼ off the meringue and beat it with the warm coffee crème pat, then slowly add the rest of the meringue with the spatula. Until completely mixed through, it is key that this part is done very gently to come the soufflé light.
Poor in a piping bag & fill up the copper pans ¾ full. Go around the pan with your thumb cleaning the sides. This will help the soufflé rise straight.
Cook in the oven top shelf for 8 to 10 minutes, soufflé should have risen dramatically.
Serve straight away with vanilla or pistachio ice cream.

For more delicious food, find Josh at Hide! Find out more about Hide Ground here.

Wine Pairing: Provencal Summer Recipes

August 21, 2019 10:02 am Leave a Comment

The recipes we brought to you by Mark Dodson and Great British Chefs for our summer feature have been so enthusiastically received that we thought we would ask the experts at Amathus Drinks to recommend three wines to accompany each of the dishes.

The wines have been carefully selected to compliment each of the dishes and also to fit any budget.

Polenta Chips with Baby Artichokes and Sauce Vierge

by Mark Dodson

This wine has a powerful smell with aromas of eucalyptus, black fruits and toased notes. It’s around and concentrated wine, with a nice balance of spice and fruit, a woody nuance and good length.

Fess Parker Santa Barbara County Chardonnay 2016 – £20.80

Golden delicious apple, pear, pineapple, honey, graham cracker. biscotti. almond and vanilla with citrus, lemon cream, green apple, pear, mineral, toasty oak and vanilla.

Sea Bass, Red Mullet and Mussels with Bouillabaisse Sauce by Mark Dodson

De Gras Viognier Reserva 2018 – £9.95

Soft, plump peach and apricot fruit, with aromas of honeysuckle leading to a refreshing citrus finish.

Bodegas Monte Pío Alberiño 2018 – £15.15

Fresh and intense. Mineral aftertaste, vibrant acidity and salinity that, along with the carbonic remains, make the wine fresh and young without being aggressive.

Château De Chausse AOP Côtes De Provence Rosé 2017 – £19.95

Pale pink colour. This very beautiful cuvée reveals elegant aromas of white fruit, enhanced by pure minerality. Delicate and aromatic.

Basil and Buttermilk Pudding with Poached Figs by Mark Dodson

Mark Dodson Recipe Buttermilk Pudding

Bodegas Ochoa Moscatel 2016 – £14.55

Vintages with hotter conditions stand out for the honey-like, floral and muscatel aromas. However, in fresher vintages, the characteristics of the wine remind of tropical fruits, white flowers and high acidity.

Fuleky Tokaji Pallas Late Harvest 2016 – £15.30

This delicious sweet wine balances flavours of baked peach, vanilla and grapefruit with a delicate, lingering sweetness that never overpowers.

Château Hout-Mayne Sauternes 2011 – £38.80

The nose is mineral with a hint of citrus fruit. The mouth is rich but well- balanced with candied fruits and peach aromas. Long length with subtle spices flavours.

Foodie Dates for your Diary – June 2019

June 5, 2019 2:04 pm Leave a Comment

Summer is nearly here and with it the weather is getting warmer! If you are eager to get out and about to enjoy some great food and drink then be sure to check out some of these great foodie events we’ve compiled taking place throughout June.

Matlock Food & Drink Festival

8 -9 June, Hall Leys Park, Matlock

https://www.madhattersevents.com/

With a wide range of locally sourced food and drink there will be something for everyone and with some great Gin cocktails, Cider and Real Ale why not stay all day and soak up the fabulous atmosphere. Then stroll round the hand picked Artisan Food Stalls with gorgeous cakes, cheese, pastries and much more and take some home for later or even as gifts.

There will be lots to see and do, live music through the day, the annual Man V Food Challenge and of course the wonderful facilities the park has to offer. As always furry members of the family are welcome and there will be lots of stalls and treats for them too.

Photo credit & thanks to Peddler

Peddler Night Market

Friday 7 June 5-11pm
Saturday 8 June 2-11pm

92 Burton Road, Sheffield

https://peddlermarket.co.uk/

Peddler is back again this month but with all the summer feels this time.

Fresh seasonal cocktails. Delicious new street food traders. Top-notch craft beers from Arbor Ales. A crackin line-up of musicians and artists PLUS our Botanical Infused Gin Masterclass and Beer & Cheese Pairings.

Our Cow Molly – Open Farm Day

9th June 11am-5pm

Our Cow Molly Dairy Farm, Hilltop Road, Sheffield, S6 6GW

http://www.ourcowmolly.co.uk/

One for the whole family – Come and enjoy some of Sheffield’s best ice cream while exploring the farm too. Farm Tours, Tractor Rides, Farmer Fancy Dress, Behind the scenes tours, Bar & BBQ, Pie & Mash, Lots of Childrens activities & live music.

Photo credit & thanks to London Seafood Festival

London Seafood Festival

12-16 June, Battersea Power Station, London

https://londonseafoodfestival.com/

Five days of seafood fun, chef collaborations, masterclasses and a FREE weekend festival on the banks of the River Thames at the fabulous Battersea Power Station. Head down to experience a spice and fish masterclass at Cinnamon Kitchen Battersea, brewery tour, sake tasting with Japanese Seafood Bites and lots more!

Photo Credit & thanks to Taste of London

Taste of London

19-23 June, Regents Park, London

Tickets from £13

https://london.tastefestivals.com

Known as one of the foodie events of the summer, this exciting festival brings an array of tasty street food, exciting new products and all the foodie shopping you desire! Not to mention copious amounts of food demos and masterclasses to keep you occupied, this festival will not disappoint. Tickets are on sale now!

Food & Drink

Body & Soul

21-23 June, Ballinlough Castle, Dublin

Day tickets from £62

http://bodyandsoul.ie/

What better way to spend this years Summer Solstice weekend then at Dublin’s hidden gem, Ballinlough Castle which plays host to the Body & Soul festival, a three day event bringing fun, music & a fabulous foodie line-up featuring the best local innovative gourmet producers and much more.

Photo credit & thanks to Le Cordon Bleu Summer Festival

Le Cordon Bleu Summer Festival

29 June, Le Cordon Bleu, London

https://www.cordonbleu.edu/london/summer-festival/en

Le Cordon Bleu London will host its first Summer Festival on Saturday 29th June which will include interactive practical workshops and tastings with Le Cordon Bleu Master Chefs, lecturers and alumni, demonstrations from a host of guest chefs from high-end restaurants, as well as a Slow Food Market featuring a range of producers and a pop up bookshop from leading publishers Phaidon.

All workshop tickets are priced at £25 and include entry to the festival. General admission costs £5 when booked separately and grants you access to the demonstrations and all day market.

Cookware – The Perfect Wedding Gift

May 12, 2019 8:30 am Leave a Comment

Finding the right gift to help make the happy couple’s day that extra bit special can be something of a minefield. This is particularly true for those who haven’t registered a gift list where you can simply pick something off that suits your budget. With web based services such as Prezola, it is now possible to make contributions to high value items, honeymoons or just send gifts of cash.

If you haven’t been blessed with an approved list that guarantees sheer delight regardless of what choice you make, things can be trickier. You want to get them something they’ll love, something they can keep for a long time and perhaps something that they will actually use. That said, you have four other weddings this year alone so you can’t spend a fortune. Where to start?

This is where cookware (and ProWare) comes in. Firstly, it doesn’t matter if you are a Michelin starred chef or ready meal aficionado, everyone likes a nice pan. Whether it is being used on a daily basis to create a plethora of culinary masterpieces or it is nothing more than an ornament hanging from a hook, beautiful cookware really does complete a kitchen.

Fortunately for those with friends and family with very specific taste, there is such a vast array of cookware on the market that you will definitely be able to find something they like. As tempting as it may be to go for style over substance, resist; especially when buying for keen cooks (they will thank you for it). If you buy well, good cookware can last a lifetime. So not only will your gift see them though decades of family meals but it will also serve as a reminder of their special day for years to come. For more information on choosing the right cookware click here.

How Can ProWare Help?

With wedding season upon us, now is the time to start thinking about what you are going to get for the brides and grooms in your life. If you have decided to get something special for their kitchen, ProWare have you covered. With three ranges to choose from you will find something to suit all tastes. Even for those who aren’t big cooks we have a great selection of mini items that make beautiful tableware.

Wine Pairing: Three Simple Rules (Plus One Extra)

December 15, 2018 9:00 am Leave a Comment

We have all been there, standing in the wine aisle at your local supermarket, hundreds of different bottles staring expectantly back at you, beckoning for your attention. You glance in your basket for inspiration. ‘Prawns… a white then… that one is on offer… it’ll do’. You get home and find the juggernaut of a Californian chardonnay you bought because it was a quid cheaper than usual, stomps all over your fresh, fragrant bowl of prawn linguine. It’s too big; rich and creamy on the palate, with enough oak to build an ark it leaves your dinner crushed and cowering in it’s wake. Evening ruined.

This, however, needn’t happen. We have come up with a few simple rules to help you pick a wine that will compliment what you are eating and lift it to unprecedented heights. Take note and enjoy!

The Rules

Match the wine to the sauce, not the protein.
The protein in a dish is often the star of the show and is therefore important. However, when trying to pick a wine to compliment what you are eating, consider the sauce in which the protein is served. For example, with baked cod in tomato and chorizo sauce, try a juicy pinot noir. Soft, well rounded and not too heavy with medium levels of tannin. This will be able to stand up to the sauce without overshadowing the fish. Likewise, a juicy sirloin with a generous helping of béarnaise sauce can work wonderfully with a robust, layered white. A weighty chenin blanc with well-balanced minerality and a vibrant streak of acidity to cut through the richness of the sauce will work a treat.
Read the label
This sounds obvious but winemakers often provide tasting notes and pairing guidelines on the bottle (supermarkets are have begun to do this on price labels too). When browsing the supermarket shelves it can be easy to get sucked in to buying a marked down bottle or simply grabbing one with a pretty label but if you take a moment to read the information given to you it can often result in a better decision.
Match like with like
Put simply, match the characteristics of the food with that of the wine. With a light hors d’oeuvre such as salmon mousse blinis go for a delicate, crisp and dry sparkling rosé. Earthy foods like wild mushrooms work well with earthy wines such as cabernet franc. Rich, sweet foods like dark chocolate go beautifully with a rich, sweet crusted port. You get the idea.

Making a Start

To give you a rolling start, we have selected three recipes from our blog and paired them up with a great bottle of vino, any of which would make for the perfect night in.

Spaghetti and Meatballs

Our choice – WM Morrison Nero D’Avola, £6, Morrisons

This little known grape has been hailed as “Sicily’s answer to Malbec” by The Guardian’s Fiona Beckett and this example is fresh and vibrant with a savoury kick of black pepper. A solid, fruity red that would work well with almost all tomato based dishes that represents outstanding value for money.

morrisons.co.uk

Chilean Bean Stew with Tomato Salad

ProWare's Chilean Bean Stew for Wine Pairing

Chilean Bean Stew with Tomato Salad

Our choice – Tannu Bianco, £9.50, Oddbins

Staying in Sicily, this time an organically cultivated blend of Grillo (70%) and Chardonnay (30%) that produces aromas of lemon and pineapple. The combination of grape varieties gives this wine a weight that allows it to handle a stew (albeit a light one) without loosing any of that clean acidity that marries so well with the fresh tomato salad.

Oddbins.com

Salted Chocolate Tart

Salted Chocolate Vegan Tart

Our choice – Apothic Red Winemaker’s Blend, £7.19 (usually £9.69), Waitrose

This Californian red is a blend of four grape varieties; Zinfandel, Merlot, Syrah and Cabernet Sauvignon. Velvety on the pallet with ripe dark fruit and hints of vanilla giving a touch of sweetness make it a perfect tipple with chocolate.

waitrose.com

One more thing…

You don’t have to spend a lot for quality
This is not specific to paring wine with food but it’s good to know. A common approach to buying wine is that you get what you pay for. Sometimes true. I once had the pleasure of tasting a 2006 Krug Brut (to save you from asking, around £200) and the only way I can describe it was like walking in to a Parisian bakery on a sunny Saturday morning and hitting a wall of toasty brioche gorgeousness. That said, you can often find good solid wines without breaking the bank. With supermarkets really upping their game in recent years it is easily achievable to get something really special for less than a tenner (£8 if you look hard enough).

Tag Archive: food

Equipment

Ingredients

Method

Equipment

Ingredients

Method

Equipment

Ingredients (Serves 5)

(For the Rice Pudding)

(For the Honeycomb)

Method

Make the Honeycomb first so it can rest…

For the Rice Pudding…

Equipment

Ingredients

Serves 4

Method

Equipment

Ingredients

(For the Kimchi)

Ingredients

(For the Bao Dough)

Ingredients

(For the Chicken)

Ingredients

(For the Mayonnaise)

To garnish

Method (Kimchi)

Method (Bao)

Method (Chicken)

About Josh Angus…

Equipment

Ingredients (coffee infusion)

Method (coffee infusion)

Ingredients (Coffee soufflé crème patissiere)

Method (Coffee soufflé crème patissiere)

Ingredients (Meringue for soufflé)

Method

For the pistachio crumb…

Method (Soufflé process)

Amastuola Primitivo IGT 2016 Organic – £13.15

Château De Manissy Lirac Traditionnel Red Organic 2016 – £17.70

Fess Parker Santa Barbara County Chardonnay 2016 – £20.80

De Gras Viognier Reserva 2018 – £9.95

Bodegas Monte Pío Alberiño 2018 – £15.15

Château De Chausse AOP Côtes De Provence Rosé 2017 – £19.95

Bodegas Ochoa Moscatel 2016 – £14.55

Fuleky Tokaji Pallas Late Harvest 2016 – £15.30

Château Hout-Mayne Sauternes 2011 – £38.80

Matlock Food & Drink Festival

Peddler Night Market

Our Cow Molly – Open Farm Day

London Seafood Festival

Taste of London

Body & Soul

Le Cordon Bleu Summer Festival

How Can ProWare Help?

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ProWare is a small family organisation based in Sheffield, UK. Our cookware is carefully specified and manufactured using high quality materials to ensure it delivers a lifetime of satisfaction.