Two wines make up the Richard Grant stable today. Each one is produced in very small volume.
Ruby Grapefruit Prawns
More of the Same My Favorite Lunch
The Chef's Mental Picture of the Flavor Profile of Wrotham Pinot Sparkling Wine
An Hors d'Oeuvre to Match
Another One to Match
And Yet Another
Chef Holly Peterson's Recipes
Ruby Red Grapefruit with Seared Prawns
CHEF'S NOTE: What I love about this recipe is how easily you can change or adapt the ingredients to fit what is locally available and in season. For example, halibut, tiny pre-cooked shrimp, salmon, scallops, even pan-seared chicken or turkey are great substitutes for prawns. The persimmon, pomegranate and grapefruit add color without being sour.
The most elaborate version of this recipe was at a birthday dinner, however. I served this salad with roasted lobster using the dressing as the dipping sauce instead of the usual drawn butter for the lobster. Low calories and healthier food never tasted so good, even for a celebration!
Next, work on the salad. With a vegetable peeler, remove a few strips of the grapefruit peel and slice crosswise into very thin strips (chiffonade) or, if you prefer, use a citrus zester. You need about 2-3 tablespoons of zest. Segment the grapefruit and put in a strainer over a bowl. This will allow you to use the juice easily when you sear the prawns. Thinly slice the fennel and cucumber. You may also shave these on a mandolin or grater if you like. Peel and cube the avocado and the persimmon. Peel seeds from the pomegranate. Pluck individual terragon leaves from the stem. Tear the radicchio into medium size pieces. Chef's Tip: for crisper lettuces and herbs, refresh them by placing them in a bowl of water and ice cubes for about ten minutes.
SPICED SALMON WANDS
Here is a completely simple Hors D’Oeuvre that is elegant, and wildly delicious with Richard Grant Sparkling Wine.
18 Fine, thin, breadsticks (you may
buy them, or make you own)
Slice each piece
of salmon Gravlax into long 2” strips. Coil each strip around
a breadstick starting at the top and scroll down. Tuck a small tuft
of dill in the top of each. Arrange on a serving platter with a gorgeous
rose in full bloom. Pluck two or three petals and finely slice into
ribbons. Sprinkle these over the wands. Enjoy!
RIVER TROUT WITH PINK LENTILS
This is a delicate yet flavorful first course, or fish course if you cut the portion in half. As is, it is full course size, and an excellent luncheon dish as this is meant to be served cold. I love the delilcacy of this fine sparkling wine with it because one sip invites a taste of the food, and visa versa. Enjoy.
Thinly slice cucumber. Finely chop the red onion. Cook the lentils in vegetable broth and water. Add the rest of the lemon thyme and cranberries to the lentils and cook gently until tender. When cooked, strain, then spread lentils out on a cookie sheet to cool slightly. Toss lentils with olive oil, vinegars, sea salt, chopped garlic, basil leaves, purple onion and cucumber. Add more olive oil or vinegar to taste and check seasoning, by tasting it with the wine to make sure they are just right together.
WROTHAM PINOT LOBSTER WITH ROSE PETAL PASTA
If you could cook only one recipe with Sparkling wine, let this be the one!
TO PREPARE PASTA DOUGH:
TO PREPARE LOBSTERS:
In a stock pot big enough for three lobsters, melt the butter and sauté the vegetables and herbs until slightly golden. Fill the pot with enough water to eventually cover the lobsters. Bring the liquid to a boil and add one of the lemons (cut into pieces).
With a chef knife, kill each lobster quickly: press the point of the knife straight through the head in one chop. This is the most humane way to kill a lobster. Then put the lobsters in the boiling pot and cook for nine minutes. Remove from Court Bouillon and while the lobsters are still hot crack the shell and remove the meat in nice whole pieces (the meat comes out more easily if removed before it cools). Cut each piece of lobster tail, claw or leg into slices.
TO PREPARE SAUCE: