Category Archives: Food

Wild Garlic is in season

tumblr mjpph4VFAL1rveocqo1 1280 Wild Garlic is in season

I love this time of year when wild garlic is in season. The white flowers are really pretty and I love the soft garlicky flavour they produce when cooked; it’s not as strong as the everyday garlic you’ll find in supermarkets. The flowers are not only fantastic with salmon and lamb, but are also great in salads. You can also eat the leaves and the stem, both of which can be used in cooking.

Found near streams, wetland areas, in nature reserves and also funnily enough you will find it growing in woodland areas amongst bluebells. It’s great to be able to walk through the woods and smell the wild garlic.

There’s so much that goes well with wild garlic, but my particular favourites are cooking up a garlic veloute and a small parmesan espuma, parfait! Look out for wild garlic infused dishes at The Vineyard soon.

I’d love to hear all about what your wild garlic recipes so please message me on Twitter @danielgalmiche.

Enjoy the rest of your weekend.

Daniel Galmiche

Executive Chef at The Vineyard

Why I Love Truffles

tumblr mgtrskVeMn1rveocqo1 1280 Why I Love Truffles

Daniel Galmiche, Executive Chef at The Vineyard

I really like the month of January, not only because of the snow fall, as it often does in winter in Franche-Comte (next to Switzerland), where I come from, but also for the truffle, this famous beautiful pungent fungus, which I love. It is this time of the year where we can have fun creating a truffle menu, which you can come to enjoy on Saturday 9th February.

So what type of truffle we will use? Well, we would love to use the white, but the season for this type is over. They are also the most expensive coming from Northern Italy, in the region of the Piedmont from a town called Alba. They have a massive scent, and are often sliced raw on top of risotto for example. But they are also used in plenty of other dishes in the season from October to December.

For Saturday’s menu we will use the black Périgord truffle from South West France. They have the best flavour really; we call them the diamond of the kitchen. They can also be found in Spain, Italy, Croatia, Slovakia, and Serbia.

If you want to wait for cheaper truffles, which are also very good, look out for them next summer or autumn. They are black outside, beige with white vein inside and generally come from Burgundy, but can be found in other countries like Spain, Croatia, Portugal, and Britain. They are difficult to get hold of really unless you do happen to know a forager. However, supermarkets will sell them in a small jar, in brine of some sort, with one or two truffles in it.

Nothing can beat a fresh truffle though, so why not try my guinea fowl recipe in my French Brasserie Cookbook, great to have as a special treat with friends or family. Like I show in the recipe, black truffle can be cooked, unlike the white ones, which are used raw. You can also slice them very fine on top of food on a truffle potato salad for example.

So until next time, have fun cooking!

 

Daniel Galmiche

Always mix business with pleasure

If being locked in a hotel conference room in the city for 8 hours isn’t your idea of getting a fresh perspective, we’d be delighted to offer something a little different. We offer plenty of “Only at The Vineyard” activities to inspire and motivate.

The wine discovery experiences are always popular:

  • Aromatic Grapes – enjoy tasting wines made from aromatic grapes such as Sauvignon Blanc, Riesling, Pinot Noir and Shiraz
  • The Art of Wine Tasting – learn how to taste wine from the experts
  • Old World vs New World – which will be your favourite style of wine?
  • Discovery – excite your taste buds with rare and intriguing wines
  • Blind Tasting – an equal number of French and American wines to try. Will you guess correctly?

Other activities that are equally fun to try:

If you’d like to discover more about how we can help to make your meeting memorable, call our events team on 01635 528770 or email Poppy – events1@the-vineyard.co.uk

Recipe: Raspberry Clafoutis

tumblr ma5jfrwpcx1rveocqo1 1280 Recipe: Raspberry Clafoutis

Traditionally, a clafoutis is made with cherries, but the summer brings an abundance of fruit – tender apricots, juicy plums, fat cherries and wild blackberries, all warm from the sun begging to be eaten. However my favourite is raspberry! The sweetness of the berries and the zing of the lime zest send your taste buds twirling!

  • Preparation time 35 minutes
  • Cooking time 25 minutes
  • 250 – 280g/9 – 10 oz/2 – 2 ¼  cups firm raspberries
  • Zest of 1 lime
  • 125g/4 ½ oz/ ½ cup caster sugar
  • 50g/2oz butter, half softened and half melted
  • 85g/3oz/ 2/3 cup of plain flour
  • A pinch of salt
  • 1 egg
  • 1 egg yolk
  • 300ml/10 ½ fl oz/ 1 ¼ cups full fat milk

Preheat the oven to 180°C/350°F/gas 4. Put the raspberries, lime zest and 2 tablespoons of the sugar in the bowl. Mix gently, then set aside to macerate for 15 minutes. Meanwhile, grease a 24 x 16 x 6cm/9 ½ x 6 1/4 x 2 ½ in a baking dish or clafoutis dish (an oval earthenware dish) with the softened butter and sprinkle with another 3 tablespoons of sugar. Carefully shake the sugar around the dish to make sure it coats the inside.

Sift the flour and salt into a mixing bowl. In a separate bowl, whisk together the egg, egg yolk and remaining sugar, then slowly add the mixture to the flour and mix until incorporated and smooth. Slowly add the milk, stirring until the batter has the consistency of a crêpe batter, then add the melted butter and mix until combined.

Put the raspberries in the clafoutis dish and mix to release the juices. Pour the batter over the raspberries and bake in the preheated oven for 25 minutes until golden brown and set. A tip of a sharp knife inserted into the centre should come out clean and dry. Remove from the oven and serve.

CHEFS TIP: It is also fun to make this dessert in individual 150l/5fl oz/ 2/3 cup ramekin dishes, just reduce the cooking time to 10-12 minutes.

Enjoy!

Daniel Galmiche
Executive Chef at The Vineyard

The Food at The Vineyard

tumblr ma5gonyUS11rp7sox The Food at The VineyardIf you haven’t seen already The Vineyard has a new look and feel! The entrance has been totally refurbished and an impressive glass-floored wine vault now takes centre stage! Go through the wine vault to ‘Taste’, an ideal space to enjoy a glass of wine and of course to sample some of my latest dishes. Taste is also home to the magnificent Judgement of Paris painting by artist, Gary Myatt.

I have been working hard to create dishes that are tasty, simple, sustainable and fresh. We have created various menus making the dining experience at The Vineyard a little more flexible, relaxed and enjoyable. This gives diners the opportunity to taste different foods, mix dishes and most importantly taste a variety of wines that The Vineyard offers, which can be matched to your dish by our sommeliers, or wine coaches as we call them.

One of my favourite dishes on the current seasonal menu is line caught pan-roasted turbot, spiced bread, courgette. This would be perfectly paired with a William Selyem, Pinot Noir Ferrington Vineyard, California 1999.

Discover more about my current dishes by visiting our Menus page or book a table and come a try a plate or two!

Daniel Galmiche
Executive Chef
The Vineyard

The Peter Michael Winery Dinner June 2012 – Raiding the Library

On Saturday June 16th, I was asked to host and preside over something really special. For those who know the Peter Michael Winery and Vineyard Cellars, we spend more time than anything else saying “I’m sorry. We have no wine to sell”. This year is no exception, with a 2-year wait on the winery mailing list and only minimal stocks left here in the UK. “Raiding the Library” was therefore a chance to sample the unobtainable, paired with Daniel Galmiche’s bespoke tasting menu.

First up, Coeur a Coeur. A new wine for the winery made from 50% each Sauvignon Blanc and Semillon. Crisp, refreshing, but with the weight one would expect from Laville Haut-Brion or equivalent top Graves. A pair of Chardonnays followed to demonstrate the differences that terroir and micro climate in a single area can bring. Richness and ripeness versus minerality and steeliness, all within a couple of miles of each other!  On to the reds. Le Moulin Rouge is the opulent, blockbusting Pinot Noir from Gary Pisoni’s ranch down in Santa Lucia, South of San Francisco. Often the rarest wine made by the winery, this was the first time we opened this at any event in Europe. The flagship Les Pavots followed, exuding those classic left-bank Bordeaux characteristics of graphite, mineral, and dark fruit notes, lifted by a touch of cinnamon and other spice notes. The evening was complete…

But not quite. I had collected many old bottles of “PMW” as we call them over the past fifteen years,  and opened a few late-night bottles for our more hardened tasters. Clos du Ciel (long-since departed Chardonnay from Howell Mountain), Crète d’Or (Russian River Valley Chardonnay made once!), and older vintages of Belle Côte Chardonnay and Les Pavots Proprietary Red made up the list. We were done!

A very special evening, in the presence of Paul & Emily Michael and around forty ardent Peter Michael Winery fans. We’ll do it again some time…

James Hocking
Director of Wine
The Vineyard Group

Recipe: Chunky Vegetable Soup

Here is my recipe for a chunky vegetable soup, why not give it a go!

Serves 2 people

Ingredients

  • 2 tbsp extra virgin olive oil (and a little more for serving)
  • Half an onion, roughly chopped
  • One clove of garlic, crushed
  • 3 carrots, roughly chopped
  • 1 turnip, roughly chopped
  • 1 to 2 sticks of celery, roughly chopped
  • 1 potato, peeled and chopped
  • Quarter of a cabbage, roughly chopped (remove stem)
  • 1 leek – use all the green part
  • Pinch of sea salt and black pepper
  • Handfull of parsley
  • Optional,  1 cup of beans (butter, kidney, black)

Prepare all the ingredients before you start as this will make the cooking process easier.

Take a casserole dish and place on the stove on a gentle to medium heat with the olive oil. Add the onion and garlic to the oil and let it sweat slowly. Add the vegetables to the dish in order of cooking time so start with the carrots followed by the turnip, celery, leeks, potato and then finally the cabbage.

 Recipe: Chunky Vegetable Soup

Add water to the vegetables so that they are fully covered; add a little more so that the water is 1 inch above the vegetables. Place a lid on the casserole dish but half on as we want the steam to escape and not build up within the dish as this will add extra water to the soup. Turn the heat down slightly and leave to simmer until all the vegetables are cooked. Add some black pepper and a pinch of sea salt to the mixture. The option here is to add some beans such as butter or kidney beans and cook for a further few minutes.

Have the bowls ready in which you would like to serve your soup. Add a drizzle of extra virgin oil to the bottom of the bowls and add the parsley. Spoon the soup on top of the olive oil and parsley. Serve with croutons or I like sometimes to add pieces of baguette or toast with olive oil.

This is one of my comfort foods on a cold and wet winter’s day. I hope you enjoy it as much as I do.

Daniel Galmiche
Executive Chef
The Vineyard at Stockcross

The Dinner Party

Imagine the scene…you are in the position of needing to impress your boss, mother-in-law, parents etc, and in a moment of madness you suggested a dinner party at your house! Well, I can’t promise that you’ll cook the perfect dinner, or that conversation will flow…but I can give you a “heads-up” on what you should be drinking.

I guess the golden rule is to keep it simple. Start with the aperitif. Sparkling wine is the classic choice here, led by Champagne of course, but don’t be afraid to check out decent New World sparkling wine as well. New Zealand and California spring to mind. Alternatively a good glass of dry white wine is presently in vogue. Look out for Kiwi Sauvignon Blanc or a delicate Macon Villages from Burgundy. Do some nibbles. Cheese straws and salted almonds always work and please, please stay away from highly flavoured crisps. Chilli, mature cheddar, balsamic reduction stuff is never going toleave the palate all evening!

 The Dinner Party

Head to the starter and go fuller bodied or more aromatic with white wine. If there are spices in the dish, try Alsace Pinot Planc or Riesling. More conservative foods would be absolutely fine with New World Chardonnay or maybe South African Chenin Blanc. I find pan-fried scallops matched with Condrieu (Rhone Valley) heaven, if a little ostentatious!

Main course heads two ways with red wine. Softer, more delicate food (fish, poultry) needs Pinot Noir. Preferably Californian, preferably Sonoma Coast, whilst the robust meat courses (beef, venison) cry out for the Bordeaux varietals – Cabernet Sauvignon, Merlot, or Malbec. Remember that if you like your meat well-done, you can safely drink older wines, whilst if rare beef is your passion, a juicy young and tannic red will hit the spot.

With the dessert course, two choices again. Fruit-based offerings work great with Late-Harvest Muscat or Botrytis Sauvignon Blanc. Chocolate is just amazing with Banyuls, Black Muscat or event Tawny Port.

Follow those ideas and you won’t go far wrong…

James Hocking
Director of Wine
The Vineyard Group

Another Year!

It has been another very busy year both at The Vineyard and working with Panasonic, touring England during 2011.

2011 has been a very interesting year though. My first book came out in September after 18 months of hard work, labour and valuable help from my wife Claire, I did this whilst working full time so the support I received I am most grateful for. Thank you to Panasonic too as we made a version of my book (French Brasserie Cookbook) and adapted nearly half of the recipes for the new microwave combi oven, and I am pleased to say that it has been very well received.

 Another Year!I am very much looking forward to a good 2012 and to start another good year. But first I am having an operation on my ankle through key hole surgery. This was an old painful injure I got whilst playing football with my son Antoine four and half years ago. They finally found out what was wrong so looking forward to getting back to normal.

I would like to say a big thank you to my agent Rosemary from celebritychefs Uk for all her support this year. Of course not forgetting to mention the team at Saturday Kitchen including James Martin, BBC Good Food Show and everyone who helped at the taste shows.

And finally – I kept it for the end. I got married to Claire last July after 7 ½ years together and I am very proud.

Cheers
Daniel
Executive Chef
The Vineyard at Stockcross

Recipe: Christmas Pudding

This is my Christmas pudding recipe just in time for Christmas Day! Hope you enjoy making it as much as I do! The recipe makes 10 puddings or one 2-litre puddings.

Ingredients:

 Recipe: Christmas Pudding115g flour
12tsp baking powder
115g fresh white breadcrumbs
115g shredded suet
50g ground almonds
250g dark brown sugar
12tsp mixed spice
14tsp grated nutmeg
14tsp cinnamon
88g stoned prunes
88g carrots, peeled
375g mixed currants, raisins and sultanas 25g mixed peel
1 apple, peeled and roughly chopped
1/2 orange, juice and zest
1/2 lemon, juice and zest
3 small eggs
75ml rum
2tbsp black treacle
2tbsp Golden Syrup
150ml stout

Method:

Sift flour, baking powder. Add breadcrumbs, suet, almonds, sugar and spices.
Mince prunes and carrots together in a blender.
Add to the mix along with the dried fruits, peel, apple, lemon and orange zest.
Beat eggs together, stir into mix with the lemon and orange juices, rum, treacle, syrup and stout.
At this stage the pudding should be reasonably moist. If it appears dry, add a little more rum or stout.
Cover and leave for at least 24 hours, but preferably one week, for the flavours to develop.

Cooking the pudding:

Butter and flour the pudding basins.
Fill 3/4 full with the mixture.
Cover with a circle of greaseproof paper, then cover with either muslin or foil.
Leave a fold in it to allow room for the pudding to rise.
Secure the muslin or foil tightly with some string.
Steam the pudding over boiling water (or in a steamer) for 4-6 hours (six hours will make the pudding more rich)
Leave the puddings to cool, then refrigerate or in a cool dark place.

Hazelnut Ice Cream:
Serves 10

Ingredients
2litres milk
20 egg yolks
400g sugar
300g noisette (hazelnut) paste
50g roasted hazelnuts, blitzed in processor
300ml whipping cream

Method:

Boil milk.
Combine yolks and sugar.
Pour a little of the milk on to the yolks and sugar mixture. Then combine milk and yolk mixture and pour back into the pan and heat to 83C to sterilise the eggs.
Add the noisette, sieve the mixture, blitz together then sieve again, then chill.
Add whipping cream and blitzed roasted hazelnuts.
Continue to chill and stir every 15 minutes until the ice cream is ready.

Wishing everyone a very Merry Christmas and a Happy New Year!

Daniel Galmiche
Executive Chef The Vineyard at Stockcross