We’ve got you covered for Valentine’s Day this year, we reached out to our good friends Paula McIntyre MBE and Roy Abraham, Head Chef at Killyleagh’s Smugglers table, to get a couple of easy-to-prepare recipes that you can rustle up at home, paired with hand-selected pairings from the JN Wine team.

Ready, Steady, Cook!

Baked Young Buck cheese custard, pickled grapes, date molasses and apple dressing, with tear and share bread (Paula McIntyre MBE)

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White
Domaine Manciat-Poncet Macon Pouilly Fuisse La Crays 2018
Barrel fermented and aged in 50% new oak, this is a wine that will stand up to many, far more expensive wines from further north in the Côte d'Or. The nose evokes vanilla, baked apples, and some tropical notes. The balance between rich fruit and bright acidity is very fine.

Red 
St John's Road the Resilient Grenache 2019. 
Bright fruits of strawberry and raspberry, hint of blood orange rind. Subtle notes of liquorice and cinnamon combine to give this wine beautifully lifted and intense aromatic. The decision to keep oak influence to a minimum was to accentuate the inherent fruit notes and create a style of Grenache that is bright, fresh and structured.

 

 

 

Monkfish wrapped in Serrano Ham with lemon sabayon (Roy Abraham)

White
Kilikanoon Barrel Fermented Semillon 2016
One hundred percent barrel fermentation and maturation for six months in new and one year old French oak hogsheads have both complemented and enhanced the zesty lemon and cut grass flavours of the grape. Twice weekly battonage (lees stirring) has added to the wine’s complexity and creamy palate structure. The delicate flavours of lemon curd, French oak creaminess and zesty natural acidity are classic features of the wines lingering finish.

Red
Scriani Valpolicella Ripasso Classico 2019 (Chilled) Made from a blend of varieties: Corvina 60%, Corvinone 20%, Rondinella 10%, Croatina 7%, Oseleta 3%. The grapes are hand cropped in late October when they are extremely ripe. Deep ruby red colour, harmonious, fruity, intense, and enjoyable.

For the Baked Young Buck cheese custard
200ml double cream
125g grated Young Buck cheese (or substitute any hard cheese like parmesan, a good cheddar, gruyere, Comte etc)
2 eggs 1 egg yolk

• Bring the cream to a simmer and gently add the cheese. Stir off the heat until melted and smooth. Cool for 15 minutes
• Set oven to 160°c
• Whisk the eggs and yolk together and then fold in the cheese mixture. Strain through a sieve.
• Place in a heat proof baking dish, in a roasting tin and pour boiling water into the tin, halfway up the dish
• Place in the oven for about 20 minutes or until set but wobbly in the middle. Cool for 15 minutes before serving

For the Pickled grapes
100g black seedless grapes, halved
25g castor sugar
50ml red wine vinegar
25ml water Few sprigs fresh thyme

• Place the grapes in a bowl
• Simmer the sugar, vinegar and water until sugar has dissolved
• Add the thyme and pour over the grapes
• Allow to sit for an hour

For the Date molasses and apple dressing
1 red eating apple
2 tablespoons red wine vinegar
2 tablespoons date molasses

• Peel, core and finely dice the apple and place in a bowl with the vinegar. Stir in the date molasses, shallot and oil and season with black pepper to taste
• Place the baked cheese on a board with the pickled grapes, dressing and some celery sticks on the side.

For the Tear and share bread
500g strong bread flour
50ml olive oil or good rapeseed oil
1 teaspoon salt
7g instant dried yeast
300ml lukewarm water

• Place flour in a bowl and mix in salt and yeast. Make a well in the centre and add the oil and water. Bring together to a dough and place on a floured surface and knead for 10 minutes (if you have a food mixer with a dough hook knead on medium speed for 7 minutes) Place in a lightly oiled bowl and cover with cling or a tea towel and allow to double in a warm place.
• Mix the chopped parsley, garlic, parmesan, and feta in bowl.
• Knock back the dough and roll or press into a rectangle of about 40 cm x30cm
• Brush the surface with the egg yolk and scatter the cheese mixture over the surface, leaving some of the edge clear. Roll up tightly and press to seal the edges. Cut into 10 slices and place each, cut side up on a lightly oiled baking tray, about 2 cm apart. Allow to prove for half an hour. Set oven to 190°C and cook bread for about 30 minutes or until golden and firm.
• Serve to dip into the baked cheese.

Main Course
Monkfish wrapped in Serrano Ham with lemon sabayon (Roy Abraham)
2 Monkfish Tails (180g)
4 slices of Serrano Ham
1 bunch asparagus Salt and pepper to taste

To make the Sabayon
• Whisk all ingredients in a heatproof bowl
• Place bowl over pot of simmering water and continue whisking until it doubles in volume
• Season to taste
• Store at room temp

To make the monkfish
• Lay out the Serrano ham with slices overlapping. Place the monkfish tail in the centre and roll the serrano ham around it. Tightly wrap in clingfilm to make a cylinder.
• Bring a pot of salted water to a simmer. Add the monkfish to the water and poach for around 3 ½ minutes (size dependent). Remove the monkfish and place in iced water to cool.
• Blanch the asparagus in boiling water in boiling water for 3 minutes and remove. Season with salt and pepper, then drizzle with oil.
• Remove the monkfish from iced water and unwrap the cling film. Pat dry with kitchen paper to absorb moisture.
• Place a frying pan on heat until smoking, drizzle with oil. Fry the monkfish until the serrano ham has caramelised. Add a knob of butter and baste monkfish.
• To serve, cut the monkfish into portions and place a piece into the centre of each plate. Spoon some of the sabayon around the plate and add the blanched asparagus.