Crispy skinned pork belly with lemony lentils - With our Res Fortes Rosé
Serves 2 hungry people:
500g belly of pork
½ tsp piment d’espelette*
1 tsp salt
80g puy–type lentils
Zest of a whole lemon, juice of half
1 small garlic clove, crushed
1tbsp fresh parsley
Good glug of extra virgin olive oil
Although this rich dish isn’t what you’d expect to match with a crisp rosé, the rich meatiness of the pork and the light acidity of the wine work together beautifully. The lentils can also be served cold.
Preheat the oven to 220°C/200°C fan/gas mark 7. To ensure really crispy crackling, I like to pour freshly boiled water over the skin of the meat before I put it in the oven – make sure to do this carefully – then sprinkle the meat with salt and piment d’espelette before placing in the preheated oven for 45 minutes. Turn the heat down to 140°C/160°C fan/gas mark 3 and cook for a further hour and 15 minutes. 30 minutes before you take the pork out of the oven, rinse the lentils and, in a small pan, cover with 600ml of cold water. Bring the lentils to the boil and leave to simmer until tender. Meanwhile, gently fry the pancetta until crisp, adding the crushed garlic and lemon zest while the pan is still hot, but removed from the heat. Drain the lentils and add to the pancetta and garlic mix with the lemon juice and olive oil. Slice the pork belly width ways and serve atop the lentils.
*Piment d’espellete is a chilli powder found only in the basque region of France and Spain. If you can’t find this special spice, a sprinkling of chilli powder or paprika will work just as well – or keep it simple and season your pork just with salt if you prefer!
Swiss chard and artichoke tart with quail’s eggs - With our Res Fortes White.
This is a take on the traditional Torta Pasqualina that is widely enjoyed throughout Italy over the Easter period. The tart makes the most of seasonal ingredients and is best enjoyed washed down with a glass of Res Fortes White.
1kg readymade short crust pastry
700g swiss chard or spinach
Good glug of olive oil
1 red onion, diced
1 jar marinated artichoke hearts
1 small bunch parsley
1 small bunch mint
A dozen quail’s eggs
200g grated cheddar cheese
100ml double cream
4 eggs, beaten plus 1 extra for glazing
Salt and pepper
Roughly chop the herbs and put in a pan with the onion, capers, olive oil and a little water, cover and braise for 10 minutes or until the onion has softened. Remove from the heat and add the drained artichoke hearts. Meanwhile bring two pans of water to the boil – one large and salted for the chard and one small for the quail’s eggs.
Preheat the oven to 200°C/180°C fan/gas mark 6
Blanch the chard or spinach for 3 minutes and drain immediately, running under cold water. Boil the eggs for two and half minutes and gently peel before setting aside. Mix the grated cheese together with the cream before adding the 4 beaten eggs, whisk to loosen and then add the herby onion mixture and a pinch of salt and pepper. When the chard is cool enough to handle, squeeze as much water as possible out of the leaves before roughly chopping and adding to the cheese mixture.
Line a tart case with short crust pastry about 1cm thick, and add the filling, pressing the peeled eggs into the topping at the end. Slice the remaining pastry into ribbons and lay over the top of the tart to create a lattice effect brush the lattice with beaten egg and bake for 40 minutes before enjoying hot or cold.
Roast Lamb with Rosemary and Thyme - With our Res Fortes Red.
This recipe is so easy and perfect for an impressive Friday night dinner. Prepare ahead for optimum Friday relaxation after a long week.
500g butterflied lamb leg
10g chopped rosemary
10g thyme leaves
2tbsp runny honey
2 tbsp wholegrain mustard
1 tbsp extra virgin olive oil
Mix together the rosemary, thyme, honey, mustard and oil and season with a pinch of salt and pepper. Rub the marinade over the lamb, cover and leave in the fridge for up to 24 hours.
40 minutes before you're ready to eat, preheat the oven to 200°C. Scrape the marinade from the meat and sear in a hot pan, turning regularly until it is browned all over. Place the meat in a baking tray, spoon over the marinade and put in the hot oven for 25 minutes (this will leave your meat slightly pink). Leave the meat to rest while you make the jus by adding a splash of water or wine to the cooking juices and reducing.
Delicious served with butternut squash purée and roasted vine tomatoes.