Archive for the ‘Food & Wine’ Category

Heimlich by John O’Keeffe

Thursday, September 1st, 2011

Featured in Harpers (number 65, 26/08/11): Ted Sandbach of Oxford Wine attempting to strangle our beloved Chris Piper and then pretending that it was an attempt to rescue him from choking.  Witnesses claim that the other two directors of CPW present at the time did not leap into immediate action but, allegedly, sat and watched with considerable interest.  Conspiracy theories abound here in Ottery St Mary!  Rest assured, Ted, there’s a long queue of CPW droids ready and waiting to ‘pat’ Chris between the shoulder blades, with a clenched fist (knives are not allowed), the next time that this happens.  All of us with current First Aid certificates were specifically taught how to do this so it’s got to be kosher.

In the same issue: a Mandelson-like interview with Peter Jago of Penfolds.  What a delightful photo but I am very concerned about that huge jet of flame bursting out of his right ear.  Is there a mini-Smaug nestling in his ear canal or perhaps he needs to wind back the % abv on the Grange just a touch?

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An Interesting Conundrum – what do drink with Chocolate & Guinness Cake ?

Thursday, January 20th, 2011

Having seen a Guinness cake highlighted in yesterday’s Telegraph we had our usual office lunchtime debate on what you would drink with said cake. Described as having a gingerbread texture yet without the spice the wines that came up as suggestions included The Bees Knees Sparkling Red and Tawny Port. I was intrigued and printed off a recipe from a lady reknown for her luscious fingerlicking recipes and having five minutes free on my way home ran into a supermarket and gathered up the ingredients.

For once I followed the recipe exactly and ta da ! it worked beautifully. A moist damp chocolate and guinness cake with smooth, shiny icing. I was impressed with myself as normally my cakes don’t work. So…what to have with it. Having passed some round the office this morning we came the following conclusions.

1. It’s not a hugely sweet cake so anything like The Bees Knees, Sauternes, Aussie Muscats were all out.

2. The texture is very dense and exactly as described – ‘gingerbread without the spice’. Rather strange but oddly compelling to eat more. There’s a bitterness at the back of the mouth coming from the Guiness which is rather good. Maybe without the icing a boozy custard might be worth trying.

3. Conclusions: Madeira would be good but the dry not the sweet. Also Aleatico di Puglia, a delicious ‘dolce’ wine.

And failing that, a cup of tea ! (the other good thing about this cake is that I bought a 4 pack of Guinness but only used half a can, so there’s lots of cake and Guinness left for the rest of the week, hurrah !).

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Bring the New Year in with some spice

Friday, January 7th, 2011

With the countless displays of chocolates and other tempting items at the entrance of the supermarkets over Christmas, it’s hardly surprising that we now feel a little bit like the poor trussed & bound festive turkeys – stuffed and straining at the string. January is for resolutions, not necessarily kept all year, but it’s that month where new gym memberships are highest, where running equipment gets dusted off and I personally polish my swimming goggles for those endless lengths of frontcrawl.

It’s also a month where I tend to find spice and flavour in food is paramount. I want curry, lemongrass, ginger, chilli and everything swathed in handfuls of coriander. So this months’ recipe on the website is Coriander & Lime mackerel salad with spicy butterbeans and mushrooms. I made this last week and it was quite delicious – oily, full of flavour and textures from the beans, relatively healthy and very satisfying. I even poured myself a glass of Dr L Riesling to go with it.

So Happy New Year and here’s a toast to 2011, may it be full of flavour and happiness !

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