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That Monday feeling and we are delivering!
South American Selection . 12 bottle case (Chilean Sauvignon Blanc and Argentinean Malbec) - €108 (free EU and UK delivery)
http://www.mittonwines.com/wine-selection/sam

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Home Delivery Every Day! www.mittonwines.com/offers
Order your white, rosé and red wine cases, Eden Mill gins and Cheshire vodka with prime next day delivery in Monaco / French Riviera and free DHL service in the EU and the UK..

Home Delivery Every Day! www.mittonwines.com/offers<br /> Order your white, rosé and red wine cases, Eden Mill gins and Cheshire vodka with prime next day delivery in Monaco / French Riviera and free DHL service in the EU and the UK..

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Indonesian Pork Tenderloin with Gado Gado
A Collection of Recipes and Wine Notes by Bradley Mitton
www.mittonwines.com/recipes/gadogado-pork

In 1993 and after an interesting stay in Australia on a student working visa, I boldly travelled to East Timor during their civil war. On a shoe-string budget, I back-packed by small ferry and local bus through the Indonesian islands including Flores, Komodo, Sumbawa, Lombok, Bali, Java and then up to Singapore, through Malaysia and finally to Thailand. The trip took me eight months, in which time I experienced an amazing array of challenges, people, food and cultures - in this beautiful land, Indonesia. This is a simple dish with marinated grilled meat and a delicious spicy peanut-dressed salad, as simple as the land it originates from.

Ingredients (serves 4)
Gado Gado Ingredients
250 gms cubed cooked potatoes
3 boiled eggs
100g green beans, halved lengthways, steamed
250g Chinese cabbage, finely shredded
½ cucumber (or 1 baby cucumber), thinly sliced
100g beansprouts
1 carrot, shredded
4 spring onions, chopped
Bunch coriander, chopped

Gado Gado Dressing
100 gms peanuts, ground coarse
1/2 tbsp honey
3 tbsp soy sauce
Dash fish sauce
1 tbsp palm or Demerara sugar
1 garlic clove, crushed
1 red bid chili, finely chopped
150ml coconut milk / cream
Juice of 1 lime

Meat
Pork tenderloin, cleaned (800 gms)

Meat Marinade
1/2 tsp coriander, ground
2 cloves garlic, chopped finely
1/4 cup apricot (or orange) jam
2 tbsp peanuts, ground fine
1/4 cup soy sauce
1/2 tsp black pepper, ground
1/2 tsp red chilli, chopped fine
1 tbsp rice wine vinegar
2 tbsp vegetable oil
1/4 cup orange juice

Garnish
1 Lime
Fresh coriander

Method
Marinate the pork tenderloin for three hours in all the marinade ingredients.
Prepare the Gado Gado dressing by simply mixing the ingredients together very well.
Ten minutes before you are ready to serve, heat a grill or pan up to high heat and sear cook the pork for ten minutes. Leave to rest for five minutes, cover with lime juice and fresh coriander.
Prepare the Gado Gado by mixing the ingredients.
Mix the dressing into the Gado Gado and serve together with the meat.

Wine Pairing
Keep it clean and fresh and go for our Sliding Hill Sauvignon Blanc from New Zealand. A delicious partner to marry with this spicy and aromatic dish.

Did You Know?
That Gado Gado in Indonesian means “mix-mix”, a fitting name for a dish that's basically a mixed salad topped with peanut sauce. It is thought to originally be a Sudanese dish, and it is still very popular in West Java along with the rest of the country.

<br /> Indonesian Pork Tenderloin with Gado Gado <br /> A Collection of Recipes and Wine Notes by Bradley Mitton <br /> www.mittonwines.com/recipes/gadogado-pork <br /> <br /> In 1993 and after an interesting stay in Australia on a student working visa, I boldly travelled to East Timor during their civil war. On a shoe-string budget, I back-packed by small ferry and local bus through the Indonesian islands including Flores, Komodo, Sumbawa, Lombok, Bali, Java and then up to Singapore, through Malaysia and finally to Thailand. The trip took me eight months, in which time I experienced an amazing array of challenges, people, food and cultures - in this beautiful land, Indonesia. This is a simple dish with marinated grilled meat and a delicious spicy peanut-dressed salad, as simple as the land it originates from. <br /> <br /> Ingredients (serves 4)<br /> Gado Gado Ingredients<br /> 250 gms cubed cooked potatoes<br /> 3 boiled eggs<br /> 100g green beans, halved lengthways, steamed<br /> 250g Chinese cabbage, finely shredded<br /> ½ cucumber (or 1 baby cucumber), thinly sliced<br /> 100g beansprouts<br /> 1 carrot, shredded<br /> 4 spring onions, chopped<br /> Bunch coriander, chopped<br /> <br /> Gado Gado Dressing<br /> 100 gms peanuts, ground coarse<br /> 1/2 tbsp honey<br /> 3 tbsp soy sauce<br /> Dash fish sauce<br /> 1 tbsp palm or Demerara sugar<br /> 1 garlic clove, crushed<br /> 1 red bid chili, finely chopped<br /> 150ml coconut milk / cream<br /> Juice of 1 lime<br /> <br /> Meat<br /> Pork tenderloin, cleaned (800 gms)<br /> <br /> Meat Marinade<br /> 1/2 tsp coriander, ground<br /> 2 cloves garlic, chopped finely<br /> 1/4 cup apricot (or orange) jam<br /> 2 tbsp peanuts, ground fine<br /> 1/4 cup soy sauce<br /> 1/2 tsp black pepper, ground<br /> 1/2 tsp red chilli, chopped fine<br /> 1 tbsp rice wine vinegar<br /> 2 tbsp vegetable oil<br /> 1/4 cup orange juice<br /> <br /> Garnish<br /> 1 Lime<br /> Fresh coriander<br /> <br /> Method<br /> Marinate the pork tenderloin for three hours in all the marinade ingredients.<br /> Prepare the Gado Gado dressing by simply mixing the ingredients together very well.<br /> Ten minutes before you are ready to serve, heat a grill or pan up to high heat and sear cook the pork for ten minutes. Leave to rest for five minutes, cover with lime juice and fresh coriander.<br /> Prepare the Gado Gado by mixing the ingredients.<br /> Mix the dressing into the Gado Gado and serve together with the meat.<br /> <br /> Wine Pairing<br /> Keep it clean and fresh and go for our Sliding Hill Sauvignon Blanc from New Zealand. A delicious partner to marry with this spicy and aromatic dish.<br /> <br /> Did You Know?<br /> That Gado Gado in Indonesian means “mix-mix”, a fitting name for a dish that's basically a mixed salad topped with peanut sauce. It is thought to originally be a Sudanese dish, and it is still very popular in West Java along with the rest of the country.

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New Orleans Clam Chowder
A Collection of Recipes and Wine Notes by Bradley Mitton
https://www.mittonwines.com/recipes/clam-chowder

During the late 1990s, I worked for a wonderful five-star restaurant group in Manila called New Orleans, owned by Americans from Las Vegas and they had three brilliant locations, each with 150 seats and I managed one of them. It was a great experience learning about Creole and Cajun cuisine including gumbos and jambalayas and all that jazz!. This soup was one of our best-sellers and the salty-sweet creamy characters of the ingredients are a delicious combination.

Ingredients (serves 8)
2.5 kgs fresh clams in shell
500 mls water
50mls white wine
Salt and black pepper for seasoning
750 gms diced potato
200 gms chopped celery
300 gms chopped onion
25 gms butter salted
25 gms olive oil
1 litre double cream
50 gms chopped parsley
Salt and black pepper for seasoning
Oyster crackers if available and bacon bits (to garnish)

Method
Prepare the clams and clam juice. The fresh clams should be left to stand in cold water for a least six hours in order to let them clean themselves of sand and grit. Then add the clams to 500mls boiling water with the 50mls white wine and salt and pepper. Steam (pan lid on) for about five to ten minutes, they should all open; discard any that don’t open. Drain the clams, it is important to make sure that you keep the remaining liquid (clam juice). Unshell and keep the clam meat, discard the shells. Chop the clam meat finely and return to the clam juice.

In a soup tureen, add olive oil and butter, cook onion and celery until soft. Add potatoes, cream, clam meat and clam liquid. Boil for thirty minutes, then add freshly chopped parsley, bacon bits and season (oyster crackers if available). The flavours will just blow you away!

Wine Pairing
Creamy dishes go well with malolactic Chardonnays and so I’d serve this with a glass of our Barking Owl Chardonnay from Western Australia; it has enough richness to fit with this delectable soup, and of course, it fits with the clam-meat wonderfully.

Did You Know?
That a giant clam can weigh more than 200 kilograms.

New Orleans Clam Chowder<br /> A Collection of Recipes and Wine Notes by Bradley Mitton <br /> https://www.mittonwines.com/recipes/clam-chowder<br /> <br /> During the late 1990s, I worked for a wonderful five-star restaurant group in Manila called New Orleans, owned by Americans from Las Vegas and they had three brilliant locations, each with 150 seats and I managed one of them. It was a great experience learning about Creole and Cajun cuisine including gumbos and jambalayas and all that jazz!. This soup was one of our best-sellers and the salty-sweet creamy characters of the ingredients are a delicious combination.<br /> <br /> Ingredients (serves 8)<br /> 2.5 kgs fresh clams in shell<br /> 500 mls water<br /> 50mls white wine<br /> Salt and black pepper for seasoning<br /> 750 gms diced potato<br /> 200 gms chopped celery<br /> 300 gms chopped onion<br /> 25 gms butter salted<br /> 25 gms olive oil<br /> 1 litre double cream<br /> 50 gms chopped parsley<br /> Salt and black pepper for seasoning<br /> Oyster crackers if available and bacon bits (to garnish)<br /> <br /> Method<br /> Prepare the clams and clam juice. The fresh clams should be left to stand in cold water for a least six hours in order to let them clean themselves of sand and grit. Then add the clams to 500mls boiling water with the 50mls white wine and salt and pepper. Steam (pan lid on) for about five to ten minutes, they should all open; discard any that don’t open. Drain the clams, it is important to make sure that you keep the remaining liquid (clam juice). Unshell and keep the clam meat, discard the shells. Chop the clam meat finely and return to the clam juice.<br /> <br /> In a soup tureen, add olive oil and butter, cook onion and celery until soft. Add potatoes, cream, clam meat and clam liquid. Boil for thirty minutes, then add freshly chopped parsley, bacon bits and season (oyster crackers if available). The flavours will just blow you away!<br /> <br /> Wine Pairing<br /> Creamy dishes go well with malolactic Chardonnays and so I’d serve this with a glass of our Barking Owl Chardonnay from Western Australia; it has enough richness to fit with this delectable soup, and of course, it fits with the clam-meat wonderfully.<br /> <br /> Did You Know?<br /> That a giant clam can weigh more than 200 kilograms.

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We welcome our new Corporate Club Vivanova Member, the Handbag Clinic . www.handbagclinic.fr

“Have you reorganised your wardrobe during self-isolation? Why not get a quote for any handbags you have fallen out of love with, or tips on how to clean the ones you do. Then all your handbags will be ready for summer. We can provide helpful advice on home cleaning, as well as carry out deep cleaning, stain removal, restoration treatments and full colour changes for you. We can also sell your bag."

Visit www.handbagclinic.fr to get your free online quote. As a special offer for club members, please use the code Skyblue when requesting your online quote to receive 10 - 20 % discount.

We welcome our new Corporate Club Vivanova Member, the Handbag Clinic . www.handbagclinic.fr<br /> <br /> “Have you reorganised your wardrobe during self-isolation?  Why not get a quote for any handbags you have fallen out of love with, or tips on how to clean the ones you do. Then all your handbags will be ready for summer. We can provide helpful advice on home cleaning, as well as carry out deep cleaning, stain removal, restoration treatments and full colour changes for you. We can also sell your bag." <br /> <br /> Visit www.handbagclinic.fr to get your free online quote. As a special offer for club members, please use the code Skyblue when requesting your online quote to receive 10 - 20 % discount.

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Marinated Lamb Souvlakia with Tzatziki
A Collection of Recipes and Wine Notes by Bradley Mitton
https://www.mittonwines.com/recipes/souvlakia

Simple and absolutely delicious! This was a best-selling dish in Zorba’s in Hong Kong and the recipe stayed with me when we opened Zorba’s in Boracay (Philippines) and then through to the Wine Press in Manila. We had bowls of marinating meat in the kitchen and on order, we would skewer up the meat and grill. You can use chicken, lamb or pork, however I think lamb leg works best as the fatty meat offers excellent flavours after grilling - the meat does not dry out and the marinade helps to tenderise the lamb and just turns this dish into an explosion of smokey and spicy flavours. The creamy tzatziki then just makes this dish complete. Serve with Greek Salad (see on our main recipe page).

Ingredients (serves 4-6)
1 kg lamb leg meat, cleaned and cubed

For souvlakia marinade
350 mls olive oil
350 mls white wine
50 gms garlic, chopped
Juice of three lemons
25 gms oregano, dried
35 gms fresh coriander, chopped 15 gms salt
15 gms black pepper
5 bay leaves

For the tzatziki
500 mls natural yoghurt
20 mls Vinegar, red wine
2 Cucumbers
40 gms fresh mint leaves, chopped finely
4 garlic cloves, peeled and chopped finely
Dash salt

Method
If you are preparing this for lunch then the evening before, start to work on the tzatziki by placing some kitchen paper towels into a sieve over a pot and pouring in the yoghurt over the paper towels. Leave for 12 hours in the fridge, the water content of the yoghurt will run through the paper and the sieve into the pan, you will then have a lovely thick and creamy yoghurt base remaining.

The next morning, peel the cucumber and cut down the middle, take out the seeds with a teaspoon, chop into small cubes and place in a sieve, drizzle the red wine vinegar and the sprinkle the salt over the cucumber, place a plate with a weight over the cucumber and then let the vinegar and the water content of the cucumber drip out into a pan for about six hours.

Use the cucumber and the yoghurt, which can then be mixed with the garlic and mint and you have a wonderfully thick tzatziki.

Souvlakia
Also prepare the night before. Cube up the lamb leg, I suggest having this cleaned by your butcher before purchase so you’re just buying just the meat for cooking (some fat on the meat is good).
Mix up the ingredients of the marinade in a separate bowl and pour over the lamb. Leave for six hours (minimum three, not more than twelve).

Thread the meat onto wooden or metal skewers and then grill on high heat and sear until crispy. The flavours are quite amazing.
Serve on pita bread with tzatziki and Greek Salad, garnish with fresh mint.

Wine Pairing
This is fantastic with a smoky white wine, something that has been through oak barrelling so a Montrachet style or aged Chardonnay / Burgundy would be perfect. I would suggest our Barking Owl Chardonnay from Western Australia. See our wine offers at www.mittonwines.com/offers

Did You Know?
That excavations in Santorini, Greece, unearthed stone sets of barbecue for skewers used before the 17th century BC.

Marinated Lamb Souvlakia with Tzatziki<br /> A Collection of Recipes and Wine Notes by Bradley Mitton <br /> https://www.mittonwines.com/recipes/souvlakia<br /> <br /> Simple and absolutely delicious! This was a best-selling dish in Zorba’s in Hong Kong and the recipe stayed with me when we opened Zorba’s in Boracay (Philippines) and then through to the Wine Press in Manila. We had bowls of marinating meat in the kitchen and on order, we would skewer up the meat and grill. You can use chicken, lamb or pork, however I think lamb leg works best as the fatty meat offers excellent flavours after grilling - the meat does not dry out and the marinade helps to tenderise the lamb and just turns this dish into an explosion of smokey and spicy flavours. The creamy tzatziki then just makes this dish complete. Serve with Greek Salad (see on our main recipe page).<br /> <br /> Ingredients (serves 4-6)<br /> 1 kg lamb leg meat, cleaned and cubed<br /> <br /> For souvlakia marinade<br /> 350 mls olive oil<br /> 350 mls white wine<br /> 50 gms garlic, chopped<br /> Juice of three lemons<br /> 25 gms oregano, dried<br /> 35 gms fresh coriander, chopped 15 gms salt<br /> 15 gms black pepper<br /> 5 bay leaves<br /> <br /> For the tzatziki<br /> 500 mls natural yoghurt<br /> 20 mls Vinegar, red wine<br /> 2 Cucumbers<br /> 40 gms fresh mint leaves, chopped finely <br /> 4 garlic cloves, peeled and chopped finely <br /> Dash salt<br /> <br /> Method<br /> If you are preparing this for lunch then the evening before, start to work on the tzatziki by placing some kitchen paper towels into a sieve over a pot and pouring in the yoghurt over the paper towels. Leave for 12 hours in the fridge, the water content of the yoghurt will run through the paper and the sieve into the pan, you will then have a lovely thick and creamy yoghurt base remaining.<br /> <br /> The next morning, peel the cucumber and cut down the middle, take out the seeds with a teaspoon, chop into small cubes and place in a sieve, drizzle the red wine vinegar and the sprinkle the salt over the cucumber, place a plate with a weight over the cucumber and then let the vinegar and the water content of the cucumber drip out into a pan for about six hours.<br /> <br /> Use the cucumber and the yoghurt, which can then be mixed with the garlic and mint and you have a wonderfully thick tzatziki.<br /> <br /> Souvlakia<br /> Also prepare the night before. Cube up the lamb leg, I suggest having this cleaned by your butcher before purchase so you’re just buying just the meat for cooking (some fat on the meat is good).<br /> Mix up the ingredients of the marinade in a separate bowl and pour over the lamb. Leave for six hours (minimum three, not more than twelve).<br /> <br /> Thread the meat onto wooden or metal skewers and then grill on high heat and sear until crispy. The flavours are quite amazing.<br /> Serve on pita bread with tzatziki and Greek Salad, garnish with fresh mint.<br /> <br /> Wine Pairing<br /> This is fantastic with a smoky white wine, something that has been through oak barrelling so a Montrachet style or aged Chardonnay / Burgundy would be perfect. I would suggest our Barking Owl Chardonnay from Western Australia. See our wine offers at www.mittonwines.com/offers<br /> <br /> Did You Know?<br /> That excavations in Santorini, Greece, unearthed stone sets of barbecue for skewers used before the 17th century BC.

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Are you ready for the May Day Weekend?
The Eden Mill Gin and Tonic Pack (Fever Tree) . Ready to pour over ice and enjoy!

Free EU and UK Delivery
Next Day Delivery Monaco / French Riviera
http://www.mittonwines.com/wine-selection/gin-tonic

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Join our Platinum Partner Metabolic Balance this Friday 1st May - Cooking for a Good Cause!

Certified Metabolic Balance Coach Sujata Kale-Banerjea for a LIVE Cooking/Charity Workshop shows you how to make Butter Chicken / Chickpea Curry with Spelt Naan Bread and Cauliflower Rice!

https://metabolic-balance.lpages.co/live-metabolic-balance-cooking-event

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Stay Home. Plan Now. Travel Later
Follow our partner Luxury Yacht Charters
www.charterworld.com

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The James Bond Vesper Martini
A Collection of Recipes and Wine Notes by Bradley Mitton
https://www.mittonwines.com/recipes/vesper

James Bond’s quintessential cocktail was first showcased in Ian Fleming’s 1953 novel Casino Royale and must be shaken (not stirred) just as 007 requested.

Originally it was made with three measures of Gordon’s gin, one of vodka and half a measure of Kina Lillet.
Kina Lillet doesn't exist any longer so Lillet Blanc is a good alternative but less bitter than the original. You can add a drop of Angostura Bitters or use Cocchi Americano, which is similar as a style and slightly dryer.

For this recipe we are using two of Mitton Wines’ award winning spirits; Broken Clock English Vodka and Eden Mill Gin from St Andrews, Scotland... a perfectly British combination. Nobody does it better!

Ingredients
60ml Eden Mill Original Gin
20ml Broken Clock Vodka
10ml Lillet Blanc or Cocchi Americano

Method
Add all the ingredients in a shaker with ice and shake.
Strain into a chilled Martini glass and garnish with a lemon peel.

Order your Eden Mill gin and Broken Clock vodka online for home delivery at www.mittonwines.com/offers

The James Bond Vesper Martini<br /> A Collection of Recipes and Wine Notes by Bradley Mitton <br /> https://www.mittonwines.com/recipes/vesper<br /> <br /> James Bond’s quintessential cocktail was first showcased in Ian Fleming’s 1953 novel Casino Royale and must be shaken (not stirred) just as 007 requested. <br /> <br /> Originally it was made with three measures of Gordon’s gin, one of vodka and half a measure of Kina Lillet.  <br /> Kina Lillet doesn't exist any longer so Lillet Blanc is a good alternative but less bitter than the original. You can add a drop of Angostura Bitters or use Cocchi Americano, which is similar as a style and slightly dryer. <br /> <br /> For this recipe we are using two of Mitton Wines’ award winning spirits; Broken Clock English Vodka and Eden Mill Gin from St Andrews, Scotland... a perfectly British combination. Nobody does it better! <br /> <br /> Ingredients  <br /> 60ml Eden Mill Original Gin <br /> 20ml Broken Clock Vodka <br /> 10ml Lillet Blanc or Cocchi Americano <br /> <br /> Method<br /> Add all the ingredients in a shaker with ice and shake. <br /> Strain into a chilled Martini glass and garnish with a lemon peel. <br /> <br /> Order your Eden Mill gin and Broken Clock vodka online for home delivery at www.mittonwines.com/offers

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Delivering Every Day! www.mittonwines.com/offers
Order your white, rosé and red wine cases, Eden Mill gins and Cheshire vodka with prime next day delivery in Monaco / French Riviera and free DHL service in the EU and the UK..

Delivering Every Day! www.mittonwines.com/offers<br /> Order your white, rosé and red wine cases, Eden Mill gins and Cheshire vodka with prime next day delivery in Monaco / French Riviera and free DHL service in the EU and the UK..

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Stay at Home Indian Curries!
Harry's Tandoor delivers this coming weekend on the French Riviera. Order online and book yourself in a curry delivery. Delicious, highly recommended and supportive of a local business - Harry also delivers our New World wines and Eden Mill gins.. a perfect combination to your dinner!

1st to 3rd May . Nice, Antibes and Cannes. On the menu this weekend is Chicken Tikka Masala or Spinach and Chickpea Curry (vegan).. contact Harry at Harry's Tandoor for your special delivery!

Stay at Home Indian Curries!<br /> Harry's Tandoor delivers this coming weekend on the French Riviera. Order online and book yourself in a curry delivery. Delicious, highly recommended and supportive of a local business - Harry also delivers our New World wines and Eden Mill gins.. a perfect combination to your dinner!<br /> <br /> 1st to 3rd May . Nice, Antibes and Cannes. On the menu this weekend is Chicken Tikka Masala or Spinach and Chickpea Curry (vegan).. contact Harry at Harry's Tandoor for your special delivery!

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Pan Roasted Cod with Chorizo
A Collection of Recipes and Wine Notes by Bradley Mitton
https://www.mittonwines.com/recipes/cod

This easy and fresh dish, that is relatively quick to prepare offers beautifully diverse Mediterranean flavours that blend with the soft flaky white cod fish - spicy chorizo and creamy chickpeas. Brilliant with a glass of light red wine.

Ingredients (serves 2)
4 tbsp olive oil
60 gms chorizo sausage, sliced or diced
80 gms cherry tomatoes, quartered
75 gms potatoes, peeled and cubed
75 gms garbanzo beans (chickpeas)
100 gms red bell pepper, cubed
4 tbsp dry sherry/ or sherry vinegar
2 x 200g cod fillets
Sea salt and freshly ground black pepper
4 large basil leaves, shredded
Juice and zest of one lemon

Method
Heat the oil in a good non-stick pan. Place the cod skin-down in the pan and cook for 2-3 minutes. Season the fish as it cooks.
Turn the fish over (skin should be nicely browned) then cook for a further 30 seconds to 1 minute.
When the cod is just cooked, remove it from the pan and add the potatoes, cook until brown for five minutes, add the red bell pepper and garbanzos, tip the chorizo and tomatoes into the pan.
Stir in the basil, and then add the cod back into the pan, cover and cook for two minutes.
Squeeze over a little lemon juice and season to taste.
Let the flavours infuse for a minute or two and serve the cod fillet over all the other ingredients on warm plate.

Wine Pairing
This dish needs a wine with some freshness and acidity to fit the chorizo and the tomatoes; I’d go for a light fresh red, maybe a Burgundy or our Sliding Hill Pinot Noir from Marlborough in New Zealand, always a winner! See our wines available for home delivery, www.mittonwines.com/offers.

Did You Know?
That Chorizo (Spanish) or chouriço (Portuguese) is a term originating in the Iberian Peninsula encompassing several types of pork sausages. Traditionally, chorizo is encased in natural casings made from intestines, a method used since Roman times.

Pan Roasted Cod with Chorizo<br /> A Collection of Recipes and Wine Notes by Bradley Mitton <br /> https://www.mittonwines.com/recipes/cod<br /> <br /> This easy and fresh dish, that is relatively quick to prepare offers beautifully diverse Mediterranean flavours that blend with the soft flaky white cod fish - spicy chorizo and creamy chickpeas. Brilliant with a glass of light red wine.<br /> <br /> Ingredients (serves 2)<br /> 4 tbsp olive oil<br /> 60 gms chorizo sausage, sliced or diced<br /> 80 gms cherry tomatoes, quartered<br /> 75 gms potatoes, peeled and cubed <br /> 75 gms garbanzo beans (chickpeas)<br /> 100 gms red bell pepper, cubed<br /> 4 tbsp dry sherry/ or sherry vinegar<br /> 2 x 200g cod fillets<br /> Sea salt and freshly ground black pepper <br /> 4 large basil leaves, shredded<br /> Juice and zest of one lemon<br /> <br /> Method<br /> Heat the oil in a good non-stick pan. Place the cod skin-down in the pan and cook for 2-3 minutes. Season the fish as it cooks.<br /> Turn the fish over (skin should be nicely browned) then cook for a further 30 seconds to 1 minute.<br /> When the cod is just cooked, remove it from the pan and add the potatoes, cook until brown for five minutes, add the red bell pepper and garbanzos, tip the chorizo and tomatoes into the pan.<br /> Stir in the basil, and then add the cod back into the pan, cover and cook for two minutes.<br /> Squeeze over a little lemon juice and season to taste.<br /> Let the flavours infuse for a minute or two and serve the cod fillet over all the other ingredients on warm plate.<br /> <br /> Wine Pairing<br /> This dish needs a wine with some freshness and acidity to fit the chorizo and the tomatoes; I’d go for a light fresh red, maybe a Burgundy or our Sliding Hill Pinot Noir from Marlborough in New Zealand, always a winner! See our wines available for home delivery, www.mittonwines.com/offers. <br /> <br /> Did You Know?<br /> That Chorizo (Spanish) or chouriço (Portuguese) is a term originating in the Iberian Peninsula encompassing several types of pork sausages. Traditionally, chorizo is encased in natural casings made from intestines, a method used since Roman times.

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Stay Home Recipes . Lockdown Wine Offers . Free next day delivery in Monaco / French Riviera and fast free DHL service in the rest of the EU and the UK . www.mittonwines.com/offers

Stay Home Recipes . Lockdown Wine Offers . Free next day delivery in Monaco / French Riviera and fast free DHL service in the rest of the EU and the UK . www.mittonwines.com/offers

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Have your Eden Mill Gin delivered for this May Day Weekend!
Free EU and UK Delivery and Next Day Prime Delivery in Monaco / French Riviera . www.mittonwines.com/edenmill

Have your Eden Mill Gin delivered for this May Day Weekend!<br /> Free EU and UK Delivery and Next Day Prime Delivery in Monaco / French Riviera . www.mittonwines.com/edenmill

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Melitzanosalata (Eggplant Dip)
A Collection of Recipes and Wine Notes by Bradley Mitton
https://www.mittonwines.com/recipes/melitzanosalata

Although often considered a vegetable, eggplant is a berry and a fruit by botanical definition. And you might be surprised to learn that this delicious fruit is not only full of flavour, but it also packs a punch when it comes to health benefits.

Ingredients (serves 6)
1 kg eggplant
150mls olive oil
Juice of one lemon
15mls white wine
10 mls red wine vinegar
10 gms fresh oregano leaves
10 gms garlic, chopped
10 gms parsley, chopped
20 gms green finger chili, chopped
20 gms red bell pepper
20 gms green bell pepper
20 gms mint leaves, chopped
20 gms coriander leaves, chopped
Lemon, chopped olives and parsley to garnish
Warm pita bread

Method
Pre-heat oven to 200 degrees. Chop the ends off the eggplants, drizzle olive oil over them and bake for fifteen minutes. Let them cool and then carefully remove and discard the skins.
Add the eggplant to a food blender and on low speed, add the rest of the ingredients making a thick consistent paste, do not blend until smooth, it is best to leave some texture in the dip.
Garnish with chopped olives and chopped parsley, serve with fresh lemon to squeeze and warm pita bread.

Wine Pairing
This dish has a creamy and somewhat piquant character, warming on the palate; I would suggest serving this with a lightly oaked Chardonnay (Chablis), not to overpower the herbs in the dish.
Our Hundred Tree Hill Chardonnay from the Pyrenees hills of Central Victoria in Australia would be an excellent match here. Winemaker Neill Robb produces this in a style that is lightly oaked with some creaminess and white Burgundy characters but still remaining fresh and vibrant.
View our wines at www.mittonwines.com/offers

Did You Know?
That Eggplants aren’t really vegetables, they’re berries. Which isn’t that strange, considering other fruits are commonly mistaken for vegetables, like tomatoes.

Melitzanosalata (Eggplant Dip)<br /> A Collection of Recipes and Wine Notes by Bradley Mitton <br /> https://www.mittonwines.com/recipes/melitzanosalata<br /> <br /> Although often considered a vegetable, eggplant is a berry and a fruit by botanical definition. And you might be surprised to learn that this delicious fruit is not only full of flavour, but it also packs a punch when it comes to health benefits. <br /> <br /> Ingredients (serves 6)<br /> 1 kg eggplant<br /> 150mls olive oil<br /> Juice of one lemon<br /> 15mls white wine<br /> 10 mls red wine vinegar<br /> 10 gms fresh oregano leaves <br /> 10 gms garlic, chopped<br /> 10 gms parsley, chopped<br /> 20 gms green finger chili, chopped <br /> 20 gms red bell pepper<br /> 20 gms green bell pepper<br /> 20 gms mint leaves, chopped<br /> 20 gms coriander leaves, chopped<br /> Lemon, chopped olives and parsley to garnish <br /> Warm pita bread<br /> <br /> Method<br /> Pre-heat oven to 200 degrees. Chop the ends off the eggplants, drizzle olive oil over them and bake for fifteen minutes. Let them cool and then carefully remove and discard the skins.<br /> Add the eggplant to a food blender and on low speed, add the rest of the ingredients making a thick consistent paste, do not blend until smooth, it is best to leave some texture in the dip.<br /> Garnish with chopped olives and chopped parsley, serve with fresh lemon to squeeze and warm pita bread.<br /> <br /> Wine Pairing<br /> This dish has a creamy and somewhat piquant character, warming on the palate; I would suggest serving this with a lightly oaked Chardonnay (Chablis), not to overpower the herbs in the dish.<br /> Our Hundred Tree Hill Chardonnay from the Pyrenees hills of Central Victoria in Australia would be an excellent match here. Winemaker Neill Robb produces this in a style that is lightly oaked with some creaminess and white Burgundy characters but still remaining fresh and vibrant.<br /> View our wines at www.mittonwines.com/offers<br /> <br /> Did You Know?<br /> That Eggplants aren’t really vegetables, they’re berries. Which isn’t that strange, considering other fruits are commonly mistaken for vegetables, like tomatoes.

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Sri Lankan Chicken Korma
A Collection of Recipes and Wine Notes by Bradley Mitton
https://www.mittonwines.com/recipes/korma

In the 1990s, Hong Kong was a melting-pot of cultures and whilst still a British colony, attracted many different nationalities and offered many different styles of cuisine. Chicken Korma was one of my favourite dishes prepared at the hole-in-the-wall Sri Lankan restaurants in Chung King Mansions (Tsim Sha Tsui). This is a delicious and creamy curry laced with spices and perfect to serve with pilau rice and a yoghurt and cucumber sauce. Boost up the chili as you desire and marry with a chilled bottle of crisp, cool-climate Chardonnay.

Ingredients (serves 4)
800 gms Chicken meat (breast / leg)
1 heaped tablespoon of finely grated fresh ginger
3 cloves of garlic, minced
150g thick (plain) yogurt
1 dried red chilli
2 finely chopped onions
1 tbsp ghee or vegetable oil
1 tbsp ground coriander
Pinch of ground black pepper
1 tsp turmeric
1 tsp garam masala (or substitute 1 tsp cumin and ¼ tsp allspice)
75mls coconut cream
2 heaped tbsps ground almonds
Finely chopped coriander leaves, to garnish
Juice of 1/2 lemon
Salt, to taste

Method
Pre-prepare and cut the chicken into bite sized chunks. Mix in with the ginger, garlic and yogurt. Cover and marinade for 12 hours or in the fridge overnight.

Liquidise the chopped onion and red chillies, add a little water if you need to blend until smooth.

Heat the ghee/oil in a pan. Add the ground coriander, ground black pepper, turmeric and garam masala and stir fry for about 1 minute over a low heat.

Turn up the heat, add the onion and chilli paste and stir fry for five more minutes. Add the chicken and the marinade and continue to stir fry on medium heat for another 8 to 10 minutes, making sure the chicken pieces are seared.

Add the creamed coconut and enough water to *just* cover the chicken and bring to the boil, stirring until the coconut is dissolved. Stir in the ground almonds.

Reduce heat to low, cover the pan and simmer for about an hour. Stir occasionally.

Remove from the heat, add lemon juice and salt to taste. Mix well and serve garnished with coriander - with pilau rice, yoghurt and cucumber sauce.

Wine Pairing
I am partial to marrying curries with gin and tonic and our Eden Mill Hop Gin would be a great match (www.mittonwines.com/edenmill). Although you could try a malolactic Chardonnay, for example our Bellvale Athena’s Vineyard Chardonnay, the creaminess of the wine fits with the coconut, as long as the chilis are not too overpowering. See our wine specials online at www.mittonwines.com/offers.

Did You Know?
That the word curry comes from a Tamil sauce known as kari. It is first recorded in English as carriil in 1598 and carree in 1681. “To curry” also means to dress tanned leather or rub down a horse and dates back to before 1300.

Sri Lankan Chicken Korma <br /> A Collection of Recipes and Wine Notes by Bradley Mitton  <br /> https://www.mittonwines.com/recipes/korma <br /> <br /> In the 1990s, Hong Kong was a melting-pot of cultures and whilst still a British colony, attracted many different nationalities and offered many different styles of cuisine. Chicken Korma was one of my favourite dishes prepared at the hole-in-the-wall Sri Lankan restaurants in Chung King Mansions (Tsim Sha Tsui). This is a delicious and creamy curry laced with spices and perfect to serve with pilau rice and a yoghurt and cucumber sauce. Boost up the chili as you desire and marry with a chilled bottle of crisp, cool-climate Chardonnay.<br /> <br /> Ingredients (serves 4)<br /> 800 gms Chicken meat (breast / leg)<br /> 1 heaped tablespoon of finely grated fresh ginger<br /> 3 cloves of garlic, minced<br /> 150g thick (plain) yogurt<br /> 1 dried red chilli<br /> 2 finely chopped onions<br /> 1 tbsp ghee or vegetable oil<br /> 1 tbsp ground coriander<br /> Pinch of ground black pepper<br /> 1 tsp turmeric<br /> 1 tsp garam masala (or substitute 1 tsp cumin and ¼ tsp allspice)<br /> 75mls coconut cream<br /> 2 heaped tbsps ground almonds<br /> Finely chopped coriander leaves, to garnish<br /> Juice of 1/2 lemon<br /> Salt, to taste<br /> <br /> Method<br /> Pre-prepare and cut the chicken into bite sized chunks. Mix in with the ginger, garlic and yogurt. Cover and marinade for 12 hours or in the fridge overnight.<br /> <br /> Liquidise the chopped onion and red chillies, add a little water if you need to blend until smooth.<br /> <br /> Heat the ghee/oil in a pan. Add the ground coriander, ground black pepper, turmeric and garam masala and stir fry for about 1 minute over a low heat.<br /> <br /> Turn up the heat, add the onion and chilli paste and stir fry for five more minutes. Add the chicken and the marinade and continue to stir fry on medium heat for another 8 to 10 minutes, making sure the chicken pieces are seared.<br /> <br /> Add the creamed coconut and enough water to *just* cover the chicken and bring to the boil, stirring until the coconut is dissolved. Stir in the ground almonds.<br /> <br /> Reduce heat to low, cover the pan and simmer for about an hour. Stir occasionally.<br /> <br /> Remove from the heat, add lemon juice and salt to taste. Mix well and serve garnished with coriander - with pilau rice, yoghurt and cucumber sauce.<br /> <br /> Wine Pairing<br /> I am partial to marrying curries with gin and tonic and our Eden Mill Hop Gin would be a great match (www.mittonwines.com/edenmill). Although you could try a malolactic Chardonnay, for example our Bellvale Athena’s Vineyard Chardonnay, the creaminess of the wine fits with the coconut, as long as the chilis are not too overpowering. See our wine specials online at www.mittonwines.com/offers.<br /> <br /> Did You Know?<br /> That the word curry comes from a Tamil sauce known as kari. It is first recorded in English as carriil in 1598 and carree in 1681. “To curry” also means to dress tanned leather or rub down a horse and dates back to before 1300.

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Prepare for the May Bank Holiday Lockdown Weekend with our Ultimate Weekend Party Case (Mixed Sparkling, Whites and Reds) . 12 bottle case - €149 (free EU and UK delivery). Premium sparkling, white and red wines from Tasmania and Western Australia.

A mixed case with three bottles each of:
Jansz Premium Sparkling Cuvée Sparkling Brut . Tasmania
Barking Owl Chardonnay 2017 . Perth Hills, Western Australia
Two Brothers Cabernet Merlot 2016 . Margaret River, Western Australia
Barking Owl Shiraz Viognier 2017 . Perth Hills, Western Australia

http://www.mittonwines.com/wine-selection/weekend

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Free Iconic Sally's Paddock 2012 with Hundred Tree Hill Shiraz 2014 . 13 bottle case €246

Order 12 bottles of Hundred Tree Hill 2014 Shiraz and receive one free bottle of the iconic Redbank Sally’s Paddock 2012. €246 for 13 bottles.
Free EU and UK Delivery

Produced and bottled at the Redbank Winery in the Pyrenees Range of Victoria (Australia), Sally’s Paddock has earned an international reputation as a great wine for immediate consumption or for those with the patience to cellar for 10 plus years and has been included in the ‘Excellent A’ section of the Langtons Classifications for the past 15 years.

Tasting notes:
Hundred Tree Hill Shiraz 2014
Black as tar in colour, with a ring of Ox blood around the glass. Beef stock, treacle, iron filings, sweaty leather, raw, hung meat, fresh coffee, bush fires, cedar, cigarbox, peppercorns, cooking chocolate, mushroom, blackberries, beetroot, stewed plums, mixed peel and Chinese five spice are all suggested by the intoxicating fumes rising from a very large glass of this wine. The wine swirls onto the palate, creamy, viscous and rich, then explodes mid-palate with freshly crushed raspberry juice, blackberry, juniper and plum. This leads on to gamey, meaty characters and further complexity, followed by the familiar savoury, spicy characters of new American oak. The finish is well structured with fine tannin and the flavours linger long after the wine is finished. Great with rare beef, kangaroo, game meats, hard cheeses or just on its own.

Redbank Sally’s Paddock 2012
This is the 31st release of the Sally’s Paddock. A lovely deep garnet colour, with aromas of violets, morello cherries, cloves and a hint of blackberries. Intense and delightful whilst soft, balanced, silky and smooth on the palate showing mouth filling Autumn berry flavours. Married with subtle new American and Nevers Oak, the Sally’s Paddock makes a complete and delicious wine. The Sally’s Paddock name has earned an international reputation as a great wine for immediate consumption or for those with the patience to cellar for 10 plus years. The Sally’s Paddock has also received two Gold Medals in the London International Wine Challenge and has been included in the ‘Excellent A’ section of the Langtons Classifications for the past 15 years.

http://www.mittonwines.com/wine-selection/sallyspaddock2009

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Navy Bean Soup
A Collection of Recipes and Wine Notes by Bradley Mitton
https://www.mittonwines.com/recipes/navy-bean

This was a favourite in the New Orleans Restaurants in Manila - savoury, rich and filling. A hearty and healthy soup, great with warm bread and a glass of red wine.

Ingredients (serves 6)
450 gms beans, white (steep in salted water for twelve hours)
150 gms Bacon, sliced
150 gms Ham, squared
50 gms red onion, diced
100 gms celery, diced
675 mls white wine, dry
30 mls sesame oil
10 gms tarragon leaves
10 grams basil
1 litre vegetable bouillon
Salt and pepper to season

Method
Vegetable Bouillon
Pre-prepare by simmering a chopped carrot, one whole leek, a garlic clove, one whole chopped onion, bunch parsley, ten black peppercorns and half a glass of white wine in 2 litres of boiling water for two hours. Simmer down to 1 litre, drain off vegetables, retain stock.

Soup
In a big pan, heat the sesame oil and cook off the bacon until brown, add the onion, celery and ham and simmer for five minutes until the onion softens, add the beans, raise the heat and add in the white wine, simmer for 15 minutes, add in the tarragon and basil, cook for a further five minutes then add the vegetable bouillon, cook covered for 60 minutes then uncovered for another thirty minutes.
Serve hot with French bread (can be frozen).

Wine Pairing
Soups can be difficult with wine, two liquids - however you can normally match something up and the meaty party of this dish with the creamy beans would fit well with Pinot Noir. I’d recommend our rich and elegant Sliding Hill Pinot Noir from Marlborough in New Zealand, which would also match well with the herbs in this dish.

Did You Know?
That the navy bean got its current popular name because it was a staple food of the United States Navy in the early 20th century and these small white beans are perfect for making baked beans.

Navy Bean Soup<br /> A Collection of Recipes and Wine Notes by Bradley Mitton <br /> https://www.mittonwines.com/recipes/navy-bean<br /> <br /> This was a favourite in the New Orleans Restaurants in Manila - savoury, rich and filling. A hearty and healthy soup, great with warm bread and a glass of red wine.<br /> <br /> Ingredients (serves 6)<br /> 450 gms beans, white (steep in salted water for twelve hours)<br /> 150 gms Bacon, sliced<br /> 150 gms Ham, squared<br /> 50 gms red onion, diced <br /> 100 gms celery, diced <br /> 675 mls white wine, dry <br /> 30 mls sesame oil<br /> 10 gms tarragon leaves <br /> 10 grams basil<br /> 1 litre vegetable bouillon<br /> Salt and pepper to season<br /> <br /> Method<br /> Vegetable Bouillon<br /> Pre-prepare by simmering a chopped carrot, one whole leek, a garlic clove, one whole chopped onion, bunch parsley, ten black peppercorns and half a glass of white wine in 2 litres of boiling water for two hours. Simmer down to 1 litre, drain off vegetables, retain stock.<br /> <br /> Soup<br /> In a big pan, heat the sesame oil and cook off the bacon until brown, add the onion, celery and ham and simmer for five minutes until the onion softens, add the beans, raise the heat and add in the white wine, simmer for 15 minutes, add in the tarragon and basil, cook for a further five minutes then add the vegetable bouillon, cook covered for 60 minutes then uncovered for another thirty minutes.<br /> Serve hot with French bread (can be frozen).<br /> <br /> Wine Pairing<br /> Soups can be difficult with wine, two liquids - however you can normally match something up and the meaty party of this dish with the creamy beans would fit well with Pinot Noir. I’d recommend our rich and elegant Sliding Hill Pinot Noir from Marlborough in New Zealand, which would also match well with the herbs in this dish.<br /> <br /> Did You Know?<br /> That the navy bean got its current popular name because it was a staple food of the United States Navy in the early 20th century and these small white beans are perfect for making baked beans.

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We are delighted to announce that on Saturday 14th November 2020, we will host our Sixth Edition Luxury Lifestyle Charity Gala Dinner at the Salle d'Or Ballroom in the Fairmont Monte Carlo with live entertainment showcasing High On Heels. For the benefit of the Chances for Children Foundation and TAF The Animal Fund.

Information and tickets available online at www.clubvivanova-luxurygala.com

We are delighted to announce that on Saturday 14th November 2020, we will host our Sixth Edition Luxury Lifestyle Charity Gala Dinner at the Salle d'Or Ballroom in the Fairmont Monte Carlo with live entertainment showcasing High On Heels. For the benefit of the Chances for Children Foundation and TAF The Animal Fund.<br /> <br /> Information and tickets available online at www.clubvivanova-luxurygala.com

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Delivering Eden Mill Gin with Fever Tree Tonic
Same Day Delivery Monaco and French Riviera
https://lnkd.in/e78DNE5

International Wine Selection Cases . Prosecco . Eden Mill Gin . Broken Clock Vodka. Stay Home - We Deliver

Delivering Eden Mill Gin with Fever Tree Tonic<br /> Same Day Delivery Monaco and French Riviera<br /> https://lnkd.in/e78DNE5<br /> <br /> International Wine Selection Cases . Prosecco . Eden Mill Gin . Broken Clock Vodka. Stay Home - We Deliver

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Spotted Dick with Crème Anglaise
A Collection of Recipes and Wine Notes by Bradley Mitton
www.mittonwines.com/recipes/spotted-dick

Try steaming a traditionally British fruity sponge pudding with suet, citrus zest and currants then serve in thick slices with honey, butter and hot custard sauce.

Ingredients (serves 2)
For the spotted dick
200 gms flour
2 gms salt
10 gms baking powder
100 gms chopped suet
75 gms sugar
100 gms currants
Zest of one lemon and one orange
120 mls milk

For the Crème Anglaise
575ml whole milk
1 vanilla pod, split in half and seeds scraped out
6 egg yolks
2 tbsp caster sugar
1 tbsp cornflour

Method
Start with the spotted dick.
Sieve the flour, salt and baking powder.
Add the suet, sugar, fruit zest and cleaned currants and mix with enough milk to make a soft dough.
Place this on a greased and floured pudding cloth (white cotton, not new).
Shape into a roll then roll up the cloth and tie at both ends leaving room for the pudding to swell.
You could also use a deep bowl and the steam standing and covered in simmering water.
Steam for 90 minutes

Whilst steaming, prepare the Crème Anglaise.
Pour the milk into a heavy-bottomed pan with the vanilla pod and seeds on a gentle heat. Stir, then bring to a very gentle simmer: do not allow it to boil.
Meanwhile, beat the yolks, sugar and cornflour together in a large heatproof bowl.
Remove the vanilla pod from the hot milk and then pour it on to the yolk and sugar mixture, stirring vigorously as you do so.
Turn the heat right down, and pour the custard back into a clean, dry pan. Stirring continuously, heat until it coats the back of your wooden spoon – the longer you cook it, the thicker it will get.
Pour into a serving jug.

Serve the spotted dick in thick slices, with drizzled honey, a knob of butter and Crème Anglaise

Did You Know?
That Spotted Dick or Spotted Dog; is a traditional British dessert made from suet pastry and dried fruit—namely currants. And therein lies the first clue - the currants are the 'spots'. Secondly, the suet pastry is rolled Swiss or American Jellyroll style - that represents the 'dog'. Possibly "pudding" became "puddink" and "puddick" and then just "dick."
The word "dick" has appeared in any number of strange places. Around the 1840s, "dick" was used to mean a type of hard cheese; when treacle sauce was added, it became "treacle dick", and finally when currants or raisins were added (looking like little spots), the "spotted dick" was born.

Spotted Dick with Crème Anglaise<br /> A Collection of Recipes and Wine Notes by Bradley Mitton <br /> www.mittonwines.com/recipes/spotted-dick<br /> <br /> Try steaming a traditionally British fruity sponge pudding with suet, citrus zest and currants then serve in thick slices with honey, butter and hot custard sauce. <br /> <br /> Ingredients (serves 2)<br /> For the spotted dick<br /> 200 gms flour<br /> 2 gms salt<br /> 10 gms baking powder <br /> 100 gms chopped suet <br /> 75 gms sugar<br /> 100 gms currants<br /> Zest of one lemon and one orange<br /> 120 mls milk<br /> <br /> For the Crème Anglaise<br /> 575ml whole milk<br /> 1 vanilla pod, split in half and seeds scraped out<br /> 6 egg yolks<br /> 2 tbsp caster sugar<br /> 1 tbsp cornflour<br /> <br /> Method<br /> Start with the spotted dick. <br /> Sieve the flour, salt and baking powder. <br /> Add the suet, sugar, fruit zest and cleaned currants and mix with enough milk to make a soft dough. <br /> Place this on a greased and floured pudding cloth (white cotton, not new).<br /> Shape into a roll then roll up the cloth and tie at both ends leaving room for the pudding to swell. <br /> You could also use a deep bowl and the steam standing and covered in simmering water.<br /> Steam for 90 minutes<br /> <br /> Whilst steaming, prepare the Crème Anglaise.<br /> Pour the milk into a heavy-bottomed pan with the vanilla pod and seeds on a gentle heat. Stir, then bring to a very gentle simmer: do not allow it to boil.<br /> Meanwhile, beat the yolks, sugar and cornflour together in a large heatproof bowl.<br /> Remove the vanilla pod from the hot milk and then pour it on to the yolk and sugar mixture, stirring vigorously as you do so.<br /> Turn the heat right down, and pour the custard back into a clean, dry pan. Stirring continuously, heat until it coats the back of your wooden spoon – the longer you cook it, the thicker it will get. <br /> Pour into a serving jug.<br /> <br /> Serve the spotted dick in thick slices, with drizzled honey, a knob of butter and Crème Anglaise<br /> <br /> Did You Know?<br /> That Spotted Dick or Spotted Dog; is a traditional British dessert made from suet pastry and dried fruit—namely currants. And therein lies the first clue - the currants are the 'spots'. Secondly, the suet pastry is rolled Swiss or American Jellyroll style - that represents the 'dog'. Possibly "pudding" became "puddink" and "puddick" and then just "dick." <br /> The word "dick" has appeared in any number of strange places. Around the 1840s, "dick" was used to mean a type of hard cheese; when treacle sauce was added, it became "treacle dick", and finally when currants or raisins were added (looking like little spots), the "spotted dick" was born.

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We Deliver Today
Discover our Lockdown Specials
www.mittonwines.com/wine-selection/rose

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