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Garmence Rosé shares top paring recipes for high summer

 

Summer is officially upon us, so what better way to celebrate than by spending our free time exploring our culinary palette and new season refreshments.

 

That’s why we’ve caught up with Garmence Wine Studio, who have recently launched two brand new Rosé blends to its 2016 spring/summer 2016 capsule collection.

 

Food: Garmence Rosé reveals top paring recipes for high summer

 

The new and innovative online wine store prides itself on crafting exceptional tasting blends from quality and authentic wine makers from Europe’s finest vineyards.

 

This season Garmence have released its Rosé De Provence, £15; an elegant and round wine with plenty of citrus notes alongside the Crémant De Bordeaux, £20, (a sparkling Rosé bursting with fruity bubbles and fresh aromas).

 

Garmence Rosé shares top paring recipes for high summer

 

Below, Garmence have also teamed up with chef Ixta Belfrage (and owner Kitchenixta Catering and chef at NOPI, London) to produce two signature summer dishes – which are both perfect for paring with their latest spring/summer offerings.

 

Speaking about the exciting capsule collection, Ixta commented: 
“What I looked for when pairing my dishes with this beautiful Rosé de Provence by Garmence Wine Studio is ingredients with subtle and delicate flavours, fresh acidity, floral notes and hints of herbs. These simple yet delicious dishes that I came up with go perfectly with a chilled glass of rosé on a warm summer evening.”

 

For more information visit garmence.com.

 

Food: Garmence Rosé reveals top paring recipes for high summer

 

Lemon zest marinated seabass crudo on garlic toast with a quick pickled cucumber and samphire salad

 

SERVES 4 (2 CROSTINI EACH)

 

FOR THE CROSTINI

 

Ingredients

2 fillets sea bass

4 small slices of grilled or toasted bread

2 tomatoes

1 clove garlic

3 teaspoons fresh oregano, finely chopped

zest of 1 lemon

squeeze of lemon juice

2 tbsp extra virgin olive oil and a little extra to serve

sea salt and cracked black pepper to taste

 

FOR THE SALAD

½ cucumber

100g samphire

zest and juice of 2 lemons

1 tsp sea salt

1 tsp fennel seeds

extra virgin olive oil

 

Method

1 Remove the skin from 2 fillets of sea bass. Chop the sea bass into very small cubes.

 

2 Add the lemon zest, a squeeze of lemon juice, olive oil and sea salt to taste. Put into an air tight container and leave to marinate in the fridge for at least 2 hours.

 

3 Remove the core and seeds from the cucumber and slice into thin batons (julienne). Put into an air tight container with the lemon juice, zest, sea salt and fennel seeds. Leave to marinate in the fridge for at least two hours.

 

4 While the sea bass is marinating, cut the tomatoes in half and grate coarsely, discard any skin or core that is left in your hand.

Rub the grilled bread with garlic.

 

5 Remove the cucumber from the fridge and drain the lemon juice. Get rid of most of the fennel seeds, leaving only a few remaining. Combine with the samphire and drizzle with a little extra virgin olive oil. Add sea salt and fresh ground pepper to taste.

 

6 Remove the sea bass from the fridge, add the finely chopped oregano. Check the seasoning and adjust with salt, pepper and lemon juice.

 

7 To serve, drizzle olive oil over the bread, place the sea bass on top and then the grated tomato. Top with a little extra virgin olive oil, sea salt, fresh ground pepper and a squeeze of lemon juice.

 

Food: Garmence Rosé reveals top paring recipes for high summer

 

Chilled gazpacho with feta, goat’s yoghurt, pickled yellow peppers and pangrattato

 

Ingredients

 

FOR THE GAZPACHO

1kg ripe tomatoes, roughly chopped

1 red pepper, deseeded and roughly chopped

1 green pepper, deseeded and roughly chopped

1 cucumber

100g toasted and ground hazelnuts

2 cloves of garlic
150ml extra virgin olive oil
2tbsp lemon

sea salt and freshly ground pepper to taste

 

FOR THE PICKLED YELLOW PEPPERS

1 yellow pepper

1 clove of garlic, skin on and lightly crushed

zest and juice of 2 lemons

1 tbsp extra virgin olive oil

1 tsp fennel seeds

2 tsp sea salt

 

FOR THE YOGHURT

250g sheep’s yoghurt

3 tbsp grated feta

1 tbsp extra virgin olive oil

zest of ½ lemon

sea salt and freshly ground pepper to taste

 

FOR THE PANGRATTATO

3 slices stale bread

2 cloves garlic

1 sprig rosemary

zest of ½ lemon

3 tbsp extra virgin olive oil

sea salt and freshly ground pepper to taste

 

Method 

 

GAZPACHO

1 Place the tomatoes, peppers, cucumber, garlic and olive oil in a blender and process on high until smooth. You may need to add a little water to help it along. Different blenders have different capacities, so add as much water as you need and make sure you season well at the end.

 

2 Add the hazelnuts, lemon juice, sea salt and pepper to taste and blend again until smooth. Place in the fridge overnight to allow the flavours to develop.

 

PICKLED YELLOW PEPPERS

1 Core and deseed the pepper. Place on a chopping board skin side down and remove half of the flesh with a very sharp knife.

 

2 Finely slice the pepper. Put into an airtight container with rest of the ingredients and store in the fridge for at least 3 hours.

 

FOR THE YOGHURT

1 Combine all the ingredients in a bowl and set aside in the fridge.

 

PANGRATTATO

1 Roughly chop the bread. In a bowl, combine the bread with rest of the ingredients using your hands to make sure that the bread soaks up all the oil.

 

2 Fry the bread in a non stick pan on medium heat until the bread is golden brown and hard for about 5 minutes.

 

3 Remove the rosemary and roughly chop the bread and garlic. Set aside uncovered (if covered it will become soggy).

 

4 To plate, pour the gazpacho into a bowl and add a dollop of the yoghurt. Strain the pickled peppers and add a few of these on top. Drizzle some extra virgin olive oil and finish by adding the pangrattato (always leave this until the end as it gets soggy).

 

By Kimberly Lavey

 

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