Last year, I received some Shloer Rosé to review (you can read that review here) and declared it the perfect drink for pregnant or breastfeeding mums for the festive period. This year Shloer has been working with a food ecologist (and no, I'm not quite sure what one of those is either !) to come up with some exciting recipes. They don't contain Shloer but they are apparently delicious when served with it. Keep your eyes peeled because I'll soon be hosting a giveaway where you can get your mitts on a whole crateful of Shloer - that's twelve bottles so you could invite all your friends over and try out one of the recipes at the same time ! Bon appétit !
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Spaghetti with Crab, Lemon, Chilli and Parsley
Serves 4
Prep 5 minutes, Cook time 15-20 minutes
Ingredients
500g dried spaghetti
4tbs extra virgin olive oil
4 garlic cloves, sliced
1 large red chilli, de-seeded and finely chopped
200g white crab meat
2 lemons, zested and juiced
1 large bunch of parsley, shredded
Pinch of sea salt and cracked black pepper
Preparation method
1. Bring a large pan of salted water to the boil. Cook the spaghetti according to the packets instructions.
2. While you are waiting for the spaghetti to cook, in another large pan, heat the olive oil, add the garlic, and cook over a medium heat until the garlic starts to turn golden brown. Remove from the heat and add the chilli, crab, lemon zest, juice and parsley.
3. Once the pasta is cooked drain thoroughly and then add to the pan with the crab sauce. Season with sea salt and plenty of black pepper, mixing well. Divide between four warm bowls and serve at once.
We recommend serving with a lovely chilled bottle of Shloer White Grape, Raspberry & Cranberry.
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Lemon and Oregano Lamb kebabs
Serves four
Prep 30 minutes, Cook 5 to 8 minutes
Ingredients
600g diced leg of lamb
Small bunch of oregano chopped
1 lemon zested and juiced
2 tbls olive oil
Salt and pepper
150g Greek yoghurt
½ a cucumber de-seeded and finely chopped
Small bunch of mint, shredded
Salt and pepper
4 warmed flat breads
1 lemon cut into 4 wedges
½ a red onion sliced
Small bunch of picked parsley
1. In a medium sized bowl, place in the lamb with the oregano, lemon and olive oil, season with salt and pepper and set aside for 20 minutes to marinade.
2. In a small bowl, mix together the Greek yoghurt, cucumber and mint and then season with salt and pepper and set aside.
3. Preheat a griddle pan or BBQ. Then divide the lamb between four skewers and place on the griddle or BBQ and cook for three minutes each side, the lamb should be slightly pink in the middle. When the lamb is cooked, divide between four warm plates and serve with the cucumber and mint yoghurt, flat breads, lemon wedges, red onion and parsley.
Shloer White grape and Elderflower is the perfect accompaniment to this light dish
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Miso soup with tofu, Asian greens, shitake mushrooms and buckwheat noodles
Serves 4
Prep 10 minutes
Cook 15 minutes
Ingredients
250g Soba noodles
2L light vegetable stock
1 knob of ginger, peeled and cut into matchsticks
200g shitake mushrooms, sliced
200g tofu, cut into cubes
2 tbsp Tamari soy sauce
2tbsp red miso paste, dissolved in 4 tbsp of water
200g pak choi or choy sum, shredded
4 spring onions, finely sliced
1. In a medium saucepan, cook the buckwheat noodles according to the packets instructions then drain and divide between four warm bowls.
2. While you are waiting for the noodles to cook, heat the stock in a large pan.
3. Once the stock is boiling, add the ginger, shitake and tofu, bring back to the boil and add the miso paste, then season with soy.
4. Bring back to the boil again, add the Asian greens and divide between 4 warm bowls. Sprinkle with spring onions and serve.
5. Serve with Shloer
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A warm chicken, chorizo and fennel salad
Serves 4
Prep 15 minutes
Cook 25 minutes
Ingredients
2 tbls olive oil
2 chicken Supremes, skin removed
250g chorizo, sliced
200g cherry tomatoes cut in half
1 red onion, finely sliced
1 bulb of fennel, finely sliced
1tbls sherry vinegar
2tbls extra virgin olive oil
Sea salt and cracked black pepper
Small bunch of parsley, chopped
1. Preheat the oven to 180c / 350f
2. In a medium sized ovenproof frying pan, heat 1 tablespoon of the olive oil, until almost smoking, add the chicken breasts, seal on both sides while seasoning at the same time.
3. Place in the oven for 15 to 20 minutes or until cooked, once cooked remove from the oven and leave to rest in a warm place.
4. In another medium size frying pan, heat the rest of the olive oil over a medium heat, add the chorizo and cook for 5 to 10 minutes, until golden brown.
5. While you are waiting for the chorizo to cook, shred the chicken, then place in a large bowl, then add the tomatoes, red onion, fennel, vinegar and extra virgin olive oil.
6. When the chorizo is cooked, add to the bowl with any oil that has been released from the chorizo, season with salt and pepper, then add the parsley, mix well and serve in a warm bowl.
Other reviews you may be interested in :
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