Hot Buttered Rum

December is here in all it’s crisp, cold glory, Christmas is just around the corner and a little bit of luxury never goes amiss. It’s also traditionally a time of dairy and booze, quite often combined and I’m here to enable you whether you’re toasting the season or trying to steel yourself for wrapping your gifts. This recipe uses the quince rum I made back in autumn, but in the interests of making this a treat for everyone I tested it on regular rum and on a non alcoholic version using hot apple juice and enjoyed them all.

It’s deliciously decadent, very warming and incredibly easy to do. Make a batch of the butter and keep it in the fridge for when people drop by. It’ll go nicely with a mince pie and it’ll impress people much more!

Originally published on Brixton Blog…

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quince-rum

Quince Rum

Autumn is unmistakably here. There’s a cool crispness to the sunny days and the shops are groaning with harvest produce, including gorgeous fruits like apples and its close cousin, the quince. Looking like an apple crossed with a pear, it’s well worth getting past the downy skin of this beautiful fruit to taste its perfumed flesh. It goes well with apple or pear in a crumble or cobbler or is wonderful roasted and served alongside roast pork, but I wanted it to be the star of the show this season so am using it on its own.

It is often used to infuse brandy for a rounded slightly sweet but floral drink that warms the cockles on a winter’s night, but I don’t like brandy, so I’m subbing dark rum instead. Incredibly simple to make, it sits and infuses for around six weeks to keep the spirit of autumn alive as the light fades completely around Christmas.

Originally published on Brixton Blog…

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Inside the Diablo SupperClub

The devil’s in the detail… Diablo SupperClub

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Wednesday night saw us turn up to Chorlton’s inimitable North Star Deli, on Wilbraham Road, to enjoy a taste of the Diablo SupperClub. Not, as you might think at first, a meeting of gastro-occultists, but instead a chance to learn something about Casillero del Diablo wine while enjoying fabulous food.

Yes, those cunning vintners at Concha Y Toro have hit on the ideal way of giving people greater confidence pairing food with wine: bring a liquid roadshow direct to a selection of the country’s finest supper clubs. This was their first venture north of Brighton or London, so of course Mr North was more than happy to help raise a glass in support. My other half is half-Chilean, and we’re partial to a drop of South American reds at the best of times, so this was an invite I didn’t think twice about accepting. After all, what could be more fun than being educated in the dark arts of the grape, while enjoying top-notch food? They’ve got a great blog online, (incidentally this month’s guest blogger is our favourites, Niamh from Eat Like a Girl, who even mentions our take on her exceptional Spiced Beef recipe) and a bunch of user-submitted recipes, which should be good to provoke some fresh ideas in the kitchen.

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It’s incredible to think it’s been almost a year since we attended the first pop-up restaurant at North Star Deli, one of my favourite independent eateries in Manchester. Where did the last 12 months go? In the last year their Join Us 4 Supper nights have become a regular occurrence on the Manchester food scene, showcasing the best of local, seasonal food. Chef Deanna Thomas continues to set the menu and head up the kitchen for each event, whilst the deli has recently expanded to a second location, this time in the city centre. A great tip for a really good breakfast, lunch or fabulous coffee if you’re in the Piccadilly area!

January has a habit of being the grimmest, greyest month (personally I think that’s February… when you want winter to be drawing to a close and it’s tenaciously determined to stay put) and this was the first temptation to eat out since the New Year. Hospitality from the staff at North Star was as warm and welcoming as ever, and as good guests we allowed ourselves to be graciously plied with canapés and bubbly… the perfect start to any evening. First up, an intriguing savoury macaroon, which paired smoked salmon and a citrus-cream cheese inside light macaroons, dusted with poppy seeds. They looked delightful, and were soon followed by rabbit empanadas (following the South Amercian theme), which disappeared faster than a fluffy tail down a rabbit hole. Just right with a delicious dry, crisp glass of Brut Reserva Chardonnay.

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Our resident wine expert for the night, the spendidly-named Hans Joachin Wadsack (or Joe, as he answers to) won over the assorted dinner guests in no time with his extensive knowledge and enthusiasm. This laconic raconteur raptly held our attention with some background on the vineyards, terroir, and production methods of each of the wines we were due to sample that night. That, plus the wonderful smells wafting gently from the open kitchen, cranked the anticipation up to tangible levels in the room.

First course was a trio of plump, tender and perfectly seared King scallops. They sat daintily on a bed Puy lentils cooked in a creamy Chardonnay sauce, finished with tiny roasted tomatoes and (I think) a dash of basil oil. It takes a certain kind of determination to try and snare every last lentil on a plate (preferably doused in that wonderful buttery sauce) but I managed it, and looked up to find everyone else’s plates were empty too: a room full of happy diners.

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We each had a glass of Chardonnay, and a glass of Sauvignon Blanc to accompany the dish: for me the Chardonnay was more harmonious, complementing the subtle ocean flavour of the scallops and butteriness of the sauce alike. A good example of how cooking and drinking the same wine in a dish can really pay dividends. Sure, it felt slightly decadent to sit with two glasses of wine at each serving, but I kept telling myself it was purely for educational purposes!

The aroma of the main had been wafting out of the kitchen for as long as we’d been sat down: I ‘d (wrongly) guessed at beef, but was pleasantly surprised to find out that wonderfully meaty, heady aroma was venison. Mmm, venison. Proper winter fare… and it had been a couple of weeks since our venerable venison pie, so were suffering withdrawal symptoms. Joe introduced the reds which were to accompany the main –  a Shiraz, and a Carmenère – both paired to compliment the food. My predisposition was towards the Carmenère – I love its soft, spiced notes and it’s a bottle I already regularly buy – but the Shiraz was also balanced, fruity, and worked well with the dish.

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Deanna introduced this particular venison as being sourced from red deer – good to know as there’s no legal requirement to disclose what kind of deer your venison is from – and this haunch had been marinading comfortably in a delicious bath of Cabernet Sauvignon for the previous day, ready for cooking. And cooked it was, to perfection: pink flesh gave just enough under a richly caramelised dark exterior. Venison can be a bugger to cook, but this was spot-on: rested and rich without being overwhelming. Add that to an oh-so-rich red wine sauce, some savoy cabbage, and a wintery Hunter’s pie (think Shepherd’s Pie, but with an earthy celeriac mash topping and venison filling) and you have a stellar seasonal selection on a plate.

Finally, we got introduced to the dessert wine – the Casillero del Diablo Late Harvest – which is a newly introduced line in the UK (so new I couldn’t even link to it on their website). I don’t really do dessert wines, but every time I get persuaded to try a dessert wine with an appropriate sweet, I remind myself I appreciate the combination more than I think I do. This was no exception: the dessert was an Blood Orange tart, which quivered and shivered coyly on the plate. The mix of sweet and bitter riffed brilliantly with the concentrated, rich flavour of the wine, and added a welcome burst of late summer sunshine to the dark environs of south Manchester.

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Thanks to Briony and Joe from Casillero del Diablo for the wine and wisdom; Deanna, and Ben in the kitchen for the fantastic food; and smiling service from Adam, Jenny and the rest of the staff. A really great night, with plenty of sparkle, humour and gastronomic pleasures!

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I should also mention that Ben, the chef at North Star Deli, is one third of Team ‘Northern Stars’ on BBC2’s food quiz ‘A Question of Taste‘, alongside myself and SJ from Porcus.  We got on so well together that North Star Deli and North/South Food will be teaming up for next month’s ‘JoinUs4Supper’ on February 23rd. We’re hugely excited about this, and will be announcing more details very soon!

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Any (hot) port in a (snow) storm…

 

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There are some firm favourites which I indelibly associate with certain seasons. As the temperature plummets, and biting-cold weather beckons, the first thing I’ll turn to is a hot port… and as we’re enjoying a ferociously cold snap and it’s Christmas, this is the perfect tipple. Think of it as a speedy mulled wine with a bit more of a kick behind it…

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Mulled Cider

Looking for a recipe for a delicious warming festive drink that the whole family can enjoy? Then look no further than the joys of mulled cider! And before you panic that I’m suggesting junior gets stuck into a bottle of Buckthorn, rest assured that this can be made as an alcohol free drink too!

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