CONNIE HAWKER

Growing up in a foodie family, Connie has always been passionate about making delicious food with well sourced ingredients. With experience in food writing and styling, Connie now works as a professional chef in London.
Here she shares some of her favourite dishes that go perfectly with a glass of Res Fortes.

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Persillade linguine with tiger prawns and smoked paprika - With our Res Fortes White.  

Although simple, this quick summery dish is a real showstopper and is the perfect accompaniment to our 2015 vintage white wine. The sweet smoked paprika marries well with the macabeu grape while the clean, fresh flavours of the sea don’t overpower the wine itself. 

Serves 2 hungry people

200g linguine

6 big cloves garlic, peeled and finely chopped

100g roughly chopped flat leaf parsley140g cooked and peeled tiger prawns

8 shell on cooked tiger prawns 

90g samphire

1 small glass of Res Fortes 2015 white wine (optional)

Juice and zest of one lemon 

1tsp sweet smoked paprika

Bring a large pan of salted water to the boil and add the linguine.  Glug a tablespoon of olive oil into a large frying pan and add the garlic, stirring over a low heat until the garlic is soft and golden.  Add half of the parsley and stir before adding the prawns, samphire and wine. When the prawns are hot and the samphire wilted, add the lemon juice and zest and a teaspoon of sweet smoked paprika and season well. Drain the pasta and add to the frying pan with the rest of the parsley. Mix well and serve with wedges of lemon and a large glass of cold 2015 White Res Fortes. 

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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. 

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, I first came across it when I did a foodie tour of Toulouse and became addicted. 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!

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Swiss chard and artichoke tart with quail’s eggs - With our Res Fortes White. 

 

Adapted from a recipe by Antonio Carluccio, this is my 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 

2tbsp capers 

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.

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Slow and low garlic chicken

This recipe is inspired by one of my all time favourite recipes from Nigella Lawson and one of Moritz’s from the amazing Delia Smith.  I know what you’re thinking: why the need to change recipes from two such stalwarts in the cookery world? But trust me, all I’ve done is make a more ‘user friendly’ recipe, one that fits in with the fast paced life that more and more of us lead. This dish is perfect for a quiet night in, but also makes an impressive and tasty dinner party dish - simply increase the quantities Just make sure everyone around the table has some of the oozingly melting garlic, otherwise some may complain. . 

Serves 2

250 ml white wine

6 fat cloves garlic

2 chicken legs (thigh and drumstick)

Sprig of thyme

2tbsp olive oil

Preheat the oven to 140°C/285°F/gas mark 1

Place the chicken legs into a relatively deep baking tray and pour over the wine. Wedge the cloves of garlic in and around the chicken before drizzling with olive oil. Sprinkle the salt and thyme over the skin of the chicken and cover with tin foil. Put the dish into the oven and leave to cook slowly for an hour and a half. Once the 90 minutes have passed, remove the tin foil and ramp up the temperature of the oven to 250°C/480°F/gas mark 9. Continue cooking for 20 minutes, until the skin of the chicken is golden and blistered.

Best served with a fresh and crunchy green salad tossed in extra virgin olive oil and cider vinegar, and a glass of Res Fortes 2015 White Wine.