Anna’s Family Kitchen is the creation of Anna Stanford, a mum of three children, whose busy family life inspired her to create healthy, home-cooked meals which are beautifully presented but most importantly don’t require hours of preparation. Her recipes strive to be quick and easy, and where possible use additive-free, fresh ingredients.
Through Anna’s Family Kitchen on Instagram and her website, Anna shares daily recipes, tips and step-by-step guides which aim to make food preparation an altogether easier task, whether you are feeding the masses or looking to have a sophisticated meal with friends.
Charred Peach, Asparagus, Mozzarella and Proscuitto Salad
I created this recipe to pair with the beautiful Etoile Rosé. A fresh and summery salad that’s ideal as a starter or light main course, and takes just 5 minutes to prepare. Omit the prosciutto for a vegetarian option.
Ingredients for 2
- 2 firm peaches, halved and stones removed⠀
- 100g (6 slices) prosciutto
- 200g fresh asparagus⠀
- 200g Buffalo mozzarella torn into 6 pieces⠀⠀
- 3 tbsp extra virgin olive oil⠀
- 1 tbsp good quality Balsamic vinegar⠀
- Handful of fresh basil leaves
Method
- Heat a barbecue or griddle pan to a medium temperature. Lightly oil the cut side of the peaches and char them for 1 minute. Turn them 180 degrees and char again for another minute. Set aside.
- Add the asparagus spears to the griddle and cook for 4 minutes. Set aside.
- Combine all the salad ingredients on a platter or individual plates. Season with salt and pepper, drizzle with extra virgin olive oil and balsamic vinegar and finish with fresh basil leaves.
- Serve simply with crusty bread and a glass or two of Etoile!
Duck & Watermelon Asian Pancakes
A lovely summer spin on crispy Asian duck pancakes, I made these as canapes to accompany ballet-pink La Folie Sparkling Rosé. Simply roast some duck legs (they have the best flavour) and combine the meat with a fresh Asian dressing. Load into pancakes, or tortilla wraps if you prefer.
Ingredients for 16 canapes/8 large wraps
- 4 duck legs
- 1/2 tsp Chinese Five Spice
- Salt and Pepper
- 1/2 cucumber cut into batons
- 5 spring onions cut into shreds
- 1 small watermelon cut into batons, seeds removed
- 8 Asian pancakes or tortilla wraps
- 8-16 chives to decorate/secure the wrap
For the dressing:
- Juice of 2 limes⠀
- 1 tsp fish sauce⠀
- 1 tbsp honey⠀
- 3 tbsp soy sauce
- 1/2 tsp grated ginger
- 1/2 clove garlic crushed
- 2 tbsp extra virgin olive oil⠀
- 1 tbsp sesame oil⠀
Method
- Put the duck legs on a rack above a roasting tray. Pierce the skin of the duck all over, season and sprinkle over the Chinese Five Spice. Put in an oven at 180°C fan (200°C conventional) for 90 minutes
- Mix together the dressing ingredients and set aside
- Shred the duck meat off of the bones using two forks
- Spoon over 4 tbsp of the dressing
- If making canapes, cut the Asian pancakes in half
- Arrange 1 tbsp of the duck, 3-4 watermelon batons, spring onions and 3-4 cucumber batons into the centre of the pancakes
- Roll and secure with a chive
Gin Cured Salmon, Horseradish Crème Fraiche and Quails Egg Crostini
I was so excited with my bottle of Dry Rosé Gin that I even invested in gin goblets to match! As you would expect from Mirabeau, this Gin is so elegant, aromatic and light. I used a splash of gin to cure the salmon and topped toasted French bread with a little crème fraiche mixed with horseradish, the salmon and finally a quails egg.
Ingredients for 12 crostinis
- French bread
- 100g centre piece salmon fillet
- 2 tsp Mirabeau Rosé Gin
- 3 tbsp crème fraiche
- 1 tsp fresh horseradish
- 6 cooked quails eggs halved
- Micro herbs to garnish
Method
- Cut the salmon into thin slithers using a sharp knife and lay on a plate
- Season and pour over the gin, leave for 5 minutes to cure
- Cut the bread diagonally into 1cm slices and lightly toast them on both sides in the oven
- Mix together the crème fraiche and horseradish
- Spread a tsp of the mixture on top of each bread slice
- Top with the salmon slithers and half a quails egg
- Garnish with a few micro herbs
Served with a simple Rosé G&T, using Fever Tree Aromatic Tonic and a rose garnish, these simple 10 minute canapes were the perfect pairing.
