Sophie and I were thrilled to welcome hundreds of people to the ‘Rosé Wine and Food Pairing’ Masterclasses held upstairs at the Oak Tree Lawn Bar during the Goodwood Food Festival at the end of May.
It was lovely being able to share how incredibly well our Provence Rosé pairs with different types of cuisine, and that they also make wonderful cocktails (tip: an excellent use of any ‘leftover wine’).
- Cucumber & Mint Shot with Hot & Sour Pickled Prawn
- A Twist on the Classic Cocktail
- Salmon Cebiche with Roasted Sweet Potato
- Pure Provence Spritz Cocktail
- Duck Teriyaki Tortilla Roulade
- Etoile’s Shrinking Violet Cocktail
Canapés by Bosham Kitchen
A long-time family friend of the Cronks, Miranda prepared around a thousand canapés with her daughter Dinah. Bosham Kitchen aims at small to medium-sized events, who specialises in cooking interesting, fresh food, made from scratch with produce sourced locally, whenever possible, in West Sussex and Hampshire.
Cucumber & Mint Shot with Hot & Sour Pickled Prawn
8 large prawns, marinated for 48 hours in:
- 75ml olive oil
- 30ml cider vinegar
- juice of 1 lime
- 1/2 tsp mustard powder
- 1 tsp Worcestershire sauce
- 1 tsp tabasco
- salt and pepper
- 1/2 tsp caster sugar
For the soup, liquidise together:
- 1 cucumber
- 250 Greek yoghurt
- 150ml fresh chicken stock
- 1 crushed garlic clove
- 12 mint leaves
Salmon Cebiche with Roasted Sweet Potato
- 200g fresh fillet of salmon, cubed
- 85ml fresh lime juice
- 150ml olive oil
- White part of 2 spring onions
- 12 springs of fresh coriander, chopped finely
- 1 sweet potato
- Rapeseed oil for roasting
- 1 tsp ground cumin
Slowly pour the oil into the lime juice, whisking with a balloon whisk, to make a thick, cloudy dressing. Add the spring onions. Season with salt and pour over the salmon cubes. Sprinkle with chopped
coriander. Leave, covered, in the fridge for one hour, or overnight.
Season the potato cubes and roast in a thin layer of oil at 180°C for about 25 minutes, or until slightly browned. Drain on kitchen paper and toss in the cumin.
Duck Teriyaki Tortilla Roulade
- 1 duck breast
- 50ml dry sherry
- 50ml chicken stock
- 50ml soy sauce
- 1 tbsp. caster sugar
- 2 tsp cornflour
- Tortilla wrap
- 2 spring onions, thinly sliced
Remove the skin from the duck breast and chop it into small squares. Roast the skin and fat at 190°C for 20-30 minutes until crisp and drain on kitchen towel.
Place the sherry , stock , soy and sugar in a small pan and bring to the boil. Slake the cornflour with a little water. Add some of the hot liquid, then pour this back into the pan, stirring all the time and bring back to the boil.
Cook the duck breast on a lightly buttered baking tray in the oven for 9 minutes. Let it rest for 10 minutes before slicing thinly.
Spread the sauce on the wrap, place the sliced duck and spring onion over the wrap. Roll up tightly and wrap in cling film and chill for at least one hour before slicing into 10 spirals.
Secure with a cocktail stick.
Rosé Cocktails by The Cocktail Service
Mixologist and cocktail designer, Natalia joined us with her homemade syrups and fabulous cocktails. The Cocktail Service offers a mobile bar, with an innovative drinks delivery, and brings ideas to life.
Pure Provence Spritz Cocktail
- 50ml Mirabeau Pure Provence Rosé
- 20ml Cardamon Syrup
- 50ml Eager Pink Grapefruit Juice
- 10ml Hibiscus & Grapefruit infusion
- 3 dashes of Grapefruit bitters
Mix together in a cocktail shaker and pour over ice blocks in a wine glass. Garnish with a fine slice of grapefruit.
A Twist on the Classic Cocktail
- 100ml Mirabeau Classic Provence Rosé
- 25ml Mango puree
- 10ml Lychee syrup
- 15cm Apricot liquer
Mix together in a cocktail shaker, and pour into a hi-ball glass filled with ice cubes. Garnish with a slice of dehydrated lemon.
Etoile’s Shrinking Violet Cocktail
- 50ml Mirabeau Etoile Provence Rosé
- 20ml Lavender syrup
- 10ml Violet syrup
- 10ml Lemon juice
Mix together in a cocktail shaker, pour over ice into a pretty glass and garnish with a sprig of lavender.