Posts Tagged ‘Minervois’

Creamy chicken & green bean pesto pasta

Our garden is producing copious quantities of green beans, so we’re eating them with everything at the moment. This is also a great dish for using leftover roast chicken breasts – the legs, thighs and wings are more popular in our house!

Wine Suggestion: We really enjoyed a glass of the Domaine d’Albas Blanc with this dish, a less than usual combination of Vermentino, Viognier and Roussanne that really works; fresh and textured with nice stone fruit flavours and hints of exotic spice while remaining thirst quenching and moreish. From Minervois it is yet again another white from southern France that we’ve tasted recently showing how good white wines can be from this area – they’re often overlooked in favour of the reds. In good vineyards and with the right producer we’ve had a few crackers like this one, so we suggest keeping an eye out for more.

Creamy chicken & green beans pesto pasta – serves 4

  • 400g penne pasta
  • 250g green beans, trimmed
  • 1 tbsp olive oil
  • 1 bunch of scallions, finely sliced
  • 2 large roast chicken breasts, shredded
  • 5 tbsp pesto
  • 3 tbsp double cream
  • a handful of grated Parmesan

Cook the pasta according to the instructions on the pack and add the green beans 6 minutes before the end of the cooking time. Drain and reserve a few tablespoons of the cooking water.

Meanwhile, heat the oil in a large frying pan and cook the onions for a couple of minutes or until soft. Add the shredded chicken and warm through before stirring in the pesto and cream. Add the cooked pasta and beans to the chicken mixture and add a little of the cooking water to make a sauce. Season and serve with the Parmesan.

(Original recipe from BBC Good Food)

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This was delicious. We were a little apprehensive about whether we’d manage to untwist a string of sausages and curl them up like a catherine wheel but it was surprisingly simple. Another roaring success from Jamie Oliver with real depth of flavour.

Bubble and squeak with sausages and onion gravy – Serves 6

  • 750g floury potatoes, peeled and cut into chunks
  • 600g mixed winter vegetables (we used Savoy cabbage, carrots and leeks), peeled or trimmed and chopped into equal-sized chunks
  • olive oil
  • 2 knobs of butter
  • 200g vacuum pack of chestnuts
  • 6 good quality pork sausages in a string
  • 6 good quality venison or beef sausages in a string (we just used pork as they were all we could find in a string)
  • nutmeg, for grating
  • bunch of fresh rosemary, leaves picked and chopped fine
  • 3 red onion, peeled and finely sliced
  • a few bay leaves
  • 1 tbsp flour
  • 125ml balsamic vinegar
  • 300ml good quality vegetable or chicken stock

Cook the potatoes and mixed veg in boiling water for 15-20 minutes. When they’re cooked right through drain and put aside.

Heat a glug of olive oil and a knob of butter in a big frying pan and add the chestnuts. When they start to sizzle add the potatoes and veg, roughly squash the veg in the pan, mix and then pat into a thick pancake shape. Fry on a medium heat for half an hour, checking every 5-10 minutes. When the bottom turns golden, turn it over bit by bit and mash it back into itself. Pat out flat again and continue cooking.

Preheat oven and a roasting tray to 220C/425F/Gas 7. Unravel the sausage links and squeeze the filling between them until all the sausages are joined together. Pat them to flatten a bit. Drizzle with olive oil and massage in. Sprinkle a pinch of pepper, rosemary and nutmeg. Put one sausage on top of the other and roll up into a wheel. Poke two skewers through in a cross shape to hold them together.

Take the preheated tray out of the oven, drizzle in some olive oil and add the onions. Season, add a knob of butter and stir. Place the sausage wheel on top of the onions and stick a few bay leaves between the sausages. Drizzle with more oil and roast for 40 minutes.

When the sausages are done your bubble and squeak should be done too. You can brown it under a hot grill for 5 minutes for extra colour if you like. 

Remove the sausages to a plate and put the tray with the onions on the hob, over a high heat. Stir in flour, balsamic vinegar and stock. Bring to boil and thicken to a nice gravy, then season.

Take the skewers out of the sausages and cut into wedges. Serve bubble and squeak with a portion of sausages and some onion gravy.

(Original recipe from Jamie at Home)

Wine Suggestion: A southern French red – we had an inexpensive Minervois which worked really well.

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