FOOD & WINE PAIRINGS WITH CHADWICKS INN

Time to indulge in a hearty British main, served best with a robust red wine...

Steve Lawford, head chef at Chadwicks Inn, Maltby helps us perfect our pie-making skills. The restaurant’s wine expert, Lee Tolley, takes us on a global wine journey, with a tipple to match the traditional main.

 

Faceby Lamb – Pan Roast Saddle, Shepherd’s Pie, Broccoli & Mint Jelly

Serves 4

INGREDIENTS:
16oz lamb saddle
250g lamb mince
4 x shallots
2 x cloves garlic
Fresh rosemary
Fresh bay leaf
200ml lamb stock
8 x large red skin potatoes
200ml cream
100g butter
3 x heads broccoli
200g tenderstem broccoli
1 x bunch fresh mint
200ml water
200ml white wine vinegar
200g sugar
Agar agar

METHOD:

Shepherd’s pie…

Brown off the mince, diced shallots and chopped garlic. Skim off any fat. Tie the rosemary and bay leaf together and add to mince with lamb stock. Slowly cook until thickened.
Bake potatoes in oven until soft. Scoop out flesh. In a pan, reduce cream by half then whisk in the butter. Add potato and mix thoroughly until smooth.

Broccoli purée…

Shred the broccoli. Boil in salted water for five minutes and blend. Pass through a sieve.

Mint jelly…

Add mint, water, vinegar and sugar to a pan and bring to boil. Pass through a sieve and weigh out.  Add 1% of weight of solution of agar agar. Bring to boil then set in a tray in the fridge.

To assemble…

Pan roast the saddle of lamb until cooked medium. Rest. Assemble shepherd’s pie in small ramekins (we use a pastry ring). Garnish with tenderstem broccoli, broccoli purée, mint jelly and finish with the sauce. Enjoy!

 

RUBY REDS >>

Amauta (El Porvenir de Cafayate), Valle de Cafayate, Salta, Argentina 2017
(50% Cabernet Franc, 50% Malbec)
14% ABV

From the high altitude region of Cafayate, we have this Cabernet Franc/Malbec blend. The grapes’ extensive exposure to prolonged sunlight gives the wine a deep ruby red colour, with ripe spiced fruit on the palate and a long lasting flavour. A big wine but very moreish.

Barbaresco ‘Martinenga’ (Marchesi di Grésy), Piemonte, Italy 2013
100% Nebbiolo
14% ABV

From northern Italy comes this wine from a top producer, where they have been producing wine under the Grésy name since 1797.  With notes on the nose of cherry and currant, which also come through on the palate with subtle spiced notes. A beautifully balanced top Italian red.

Purgatori (Familia Torres), Costers del Segre , Catalonia, Spain 2014
Cariñena, Garnacha Tinta, Syrah blend
14.5% ABV

Wine has been made here as far back as 1780 when the monks of the Montserrat Abbey farmed the land to provide for the diocese. An intensely dark red with blueberries and dried fruits on the palate, and a slight smoky note. An absolute treat that just screams Spain.


chadwicksinnmaltby.co.uk

Related Stories