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What about something to warm us all up ?! I would say that we have exactly what is needed on a day like this
Bila-Haut Latour de France Occultum Lapidem, Languedoc-Roussillion 2013 at £16.30
Made of a blend Syrah,Grenache and Carignan
this dry purplish red coloured wine features medium animal, spicy, floral, fruity and mineral scents and offers a broad texture as well as fleshy tannins.
His coulinary partner is undoubtely a rich and flavoursome casserole even better if local !
So why don’t try it with the best known gem of Languedoc Roussillon’s gastronomy?
CASSOULET is a simple casserole of haricot beans stewed with mutton, pork or sausages originated from Castelnaudary, the main harbour of the Canal du Midi that joins the Atlantic to the Mediterranean.
Here’s a quick version of the origianl recipe :
30 ml (2 tbsp.) duck fat
1/2 medium onion, thinly sliced
1 large garlic clove, chopped
60 ml (1/4 cup) crushed tomatoes
125 ml (1/2 cup) veal stock
1 sprig of fresh thyme
1 small bay leaf
2 duck sausages with dried tomatoes (or other game sausages)
250 ml (1 cup) white beans, cooked
Salt and freshly ground black pepper
15 ml (1 tbsp.) vegetable oil
15 ml (1 tbsp.) butter
45 ml (3 tbsp.) bread crumbs
Preheat the oven to 190°C (375°F). In a saucepan, heat the duck fat over medium-high heat. Sweat the onion for 2 to 3 minutes, stirring frequently. Add the garlic and cook for another minute, stirring continuously. Add the crushed tomatoes, veal stock, thyme and bay leaf.Reduce the heat and simmer for about 20 minutes, stirring frequently.
Meanwhile, in another saucepan, cover the sausages with cold water. Bring to a boil over medium-high heat. As soon as the water starts to boil, remove the sausages and set aside. Add the beans to the first preparation and stir gently. Season with salt and pepper.Simmer for 5 more minutes.
Place the mixture in the mini casseroles. In a skillet, heat the oil and butter over medium-high heat.
Brown the sausages on all sides for about 2 minutes.
Remove from the heat and let cool for 2 or 3 minutes. Cut the sausages into 2 to 3 cm (1 in.) slices.
Add them to the bean mixture. Sprinkle with bread crumbs and cook in the oven for about 20 minutes.
Serve hot and enjoy it !
Wine is a mysterious thing for those in the know, there are so many different nuances and elements, different varietals and terroirs that for those who simply want a nice glass of wine it can seem like an entirely different world.
Here at Grand cru we want to change this misconception by making fine wines accessible and affordable to everyone.
Born from the dreams of the owner, Andrew Rose, wine merchant for more than 20 years, Grand Cru co is Beckenhams only independent fine wine merchant.
What we aim to offer here is an interesting and diverse selection of wines from around the world within a very large range of prices. Starting from as little as £8.60 we provide only wines that have been extensively tasted and carefully selected in order to guarantee exceptional value for money.
We are immensely proud of our selection not only for the quality of what we stock but also because it is constantly revised and improved by the addition of new and exciting bottles which simply cant be found in supermarkets.
Friendly and knowledgeable staff are on hand to help you choose the wine you need and there is always a weekly selection open to sample.
We also offer a range of services, including public wine tasting evenings on a monthly basis and private events.
Come and visit us at 9 Kelsey Park Road, Beckenham, BR3 6LH. We are open from Tuesday to Saturday from 10am until 8pm.
You can find us online at http://www.grandcruco.com as well as on all the main social media platforms (Facebook,Twitter,Instagram) where you’ll find our daily wine and food pairings suggestions as well as updates and news on our events.
For any inquiry please contact us at 02086500085 or drop us an email at email@example.com.
We are looking forward to share our passion for wines with you !
The Grand Cru team
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