A popular Portuguese saying states there are more codfish recipes than days in a year. 
There are many ways to cook bacalhau but one of the best is undoubtely this PASTÉIS DE BACALHAU.

Golden and crispy on the outside but smooth on the inside … a delicious way to start your meal !

This would pair perfectly with a simple and lightly flavoured white wine characterized by a good acidity. Even better if the wine is from Portugal ! Infact, regional dishes are likely to be best suited to wines from the same region.

That's why we suggest you this wine with confidence …

Altano Douro white blend, 2015 at £10.95

This is a blend of Malvasia Fina, Viosinho, Rabigato, Códega de Larinho & Moscatel Galego.
With a bright straw hue, Altano White has delicious aromas of citrus and tropical fruits, such as lychee and passion fruit. Lovely mineral notes and a clean refreshing finish.

Try it with ….

PASTÉIS DE BACALHAU

INGREDIENTS

2 cups milk
4 potatoes, chopped
1 onion, finely chopped
4 garlic cloves, minced
1 pound salted cod (If you can’t find this locally, you can always buy some easily here on Amazon)
1 tablespoon parsley, finely chopped
1 tablespoon cilantro, finely chopped
2 eggs
Salt and pepper to taste
1 cup vegetable oil, for frying
2 lemons sliced thinly
1/2 cup black olives for garnish

METHOD

Soak the dried cod in cold water for a day, changing the water 3-4 times.
Drain the cod, rinse, and put it in a large pot. Add the milk and enough water to cover an inch.
Simmer gently over medium-low heat for 20 to 25 minutes, until the cod is tender.
Drain and rinse the cod well, removing any little bits of skin and bone.
While the cod is cooking, pour 1-inch of water in a large pot.
Add the potatoes and simmer on medium heat for 20 to 25 minutes until very tender.
Drain the potatoes, peel off the skins, and mash them well with a potato masher.
In a bowl, add the cod to the potatoes, along with the onion, garlic, parsley, cilantro, and eggs.
Beat the mixture firmly with a spoon until it is a smooth and even consistency. Season with salt and pepper to taste.
Shape the cod mixture into medium sized cylinder shaped pieces.
Pour the oil in a deep heavy skillet or pot and place it on high heat.
Add the pieces one by one, turning them over until they are golden brown.
Once done remove the pieces and place them on a plate with paper towels to dry.
Serve while hot with the sliced lemons for extra flavor.

Enjoy it !!

www.grandcruco.com

In recent years New Zealand's earliest Pinot Noir vines have come of age, and are now producing some first-class wines. Marlborough Pinot Noirs are lighter and fruitier than those from Otago and Martinborough. What makes New Zealand Pinot Noir unique from the other Pinot is stronger spice and gamey-meaty aromas along with loads of fruit.

Esk Valley, Marlborough Pinot Noir, 2013 at £14.45

Medium ruby-purple in color, the 2013 Pinot Noir shows a good intensity of crushed cranberry and red cherry aromas with underlying damp soil and dried thyme notes. Medium-bodied with plenty of juicy red berry flavors to fill the palate plus a solid backbone of finely grained tannins and lively acidity, finishing long and earthy.

The supple richness of New Zealand Pinot Noir complements a range of savoury dishes. Try it alongside game birds such as quail, turkey, and duck; with a fillet of salmon; or equally with pork, veal, lamb or venison.

Today we suggest you to try with a truly tantalizing appetizer idea.

PARMA HAM, GOAT CHEESE AND FIGS CROSTINI

INGIDIENTS :

1 fresh baguette
1/8 cup olive oil
sea salt or kosher salt
4 ounces goat cheese, plain, at room temperature
6 tablespoons fig jam or fresh figs
3 slices prosciutto, each cut in half 
6 fresh basil leaves

METHOD :

Preheat oven to 190 C.

Slice six 1/2-inch slices of bread from the baguette. I slice mine slightly on the diagonal. Place on a baking sheet and brush generously with the olive oil. Sprinkle a little salt on each slice. Bake for about 10 minutes, or until crisp and slightly golden. Watch that they do not burn. Remove from oven and cool slightly.

Spread some goat cheese on each crostini. Spread about a tablespoon of fig jam or place your fresh sliced figs on top of the goat cheese. Fold the half slices of prosciutto and place on top of each crostini. Lay a fresh basil leaf on each and serve.

Enjoy it !!

www.grandcruco.com

Summer doesn't really want to end this year … to celebrate this fine day, here at Grand cru we're about to open our selection for the week.

Nicolas Potel Rully Blanc 2010 at £11.95

A brilliant light yellow colour. A blend of mineral flinty aromas and very ripe fruit aromas gives a nice fresh bouquet. Very pleasant on the palate, sophisticated and round.

Cloudy Bay, Marlborough Sauvignon Blanc 2015 at £19.95 NEW ENTRY !

This wine is a must for all the Sauvignon Blanc aficionado. Nose of fresh lemon, white grapefruit and lime blossoms with hints of sage and wild thyme. Medium bodied, dry, crisp with plenty of citrusy zing in the mouth, the finish is long and steely.

Puech-Haut, Saint-Drézéry 2015 at £13.95

This light to medium-bodied rosé is dry, vibrant and exhibits a delicate light pink color along with fresh notes of strawberries, kirsch and minerals.

Esk Valley, Marlborough Pinot Noir 2013 at £14.45

A gorgeous and rather typical example of Marlborough Pinot Noir, it exhibits flavours of red fruits, plum and cherry with a subtle oak influence whilst retaining a gorgeous red colour. Although a powerful and full bodied wine, it has an elegance and acidity which leads to one of the best examples of a Pinot Noir you will find anywhere.

G. D. Vajra Dolcetto D'Alba 2014 at £14.95

Aromas and flavours of violets, red fruits and berries, marasca cherries and hay. Smooth and open on the palate, it is balanced with refined tannins and lightened by a fresh acidity.

They're all to be discounted by the 10% ! What are you waiting for !? Come and get your treat here at Grand Cru

www.grandcruco.com

Cheers !

Chardonnay wine pairs with food better than almost any other white wine. Why? It’s not a wine of extremes. It’s not heavy in acid or tannins but it has more structure than most other white wines.

Pairing Chardonnay with chicken is probably the classic combination. There are a few things to avoid when pairing Chardonnay with chicken, though. Make sure to avoid acidic or sweet sauces over the chicken, and you’ll be fine.



This simple chicken and broccoli casserole is a perfect compliment.

INGREDIENTS

1 (3 pound) rotisserie chicken
10 ounces frozen chopped broccoli, thawed
4 cups whole milk
4 ounces cream cheese, cut into pieces
Kosher salt
Freshly ground black pepper
1 1/2 cups shredded yellow cheddar cheese

METHOD

Preheat the oven to 375°F. Shred the chicken, reserving the bones.
In a medium heavy pot, bring the chicken bones and milk to a simmer, then simmer 30 minutes. Discard the bones, then stir the broccoli and cream cheese into the milk and simmer, whisking, until the cream cheese is melted, about 3 minutes. Stir in the shredded chicken and transfer to a 3-quart baking dish. Scatter the cheddar cheese over the casserole and bake until the filling is bubbling and the cheddar cheese is melted, about 20 minutes.

Pair it with our …

Nicolas Potel, Bourgogne Chardonnay, 2011 at £9.95

La crema Chardonnay, Monterey Valley, California, 2013 at £17.95

Cheers !!

www.grandcruco.com

Good afternoon wine lovers !

As usual here at Grand Cru we are ready to open our weekly selection ! This week, you will find a new entry, it is a real gem from Bordeaux ... I'm talking about...

L'Expression de Margaux, 2007 at £23,95

Margaux's wines are among Bordeaux's finest, so we are really excited to offer you this parcel from one of the region's top estates - produced from their younger vines it offers a taste of true greatness at an affordable price.
A dark ruby/purple colour is accompanied by notes of spring flowers, black currants, and blackberries, a soft, lush,
medium to full-bodied mouth feel, and delicacy allied to impressive depth, texture, and length. The richly fruity,
delicious, already complex 2007 Margaux is another surprise and delicious to drink now.

Altano Douro Vinho tinto, 2013 at £10,95

Wild plum and berry flavours are concentrated and well rounded in this balanced, meaty textured and fresh tasting red. A very good choice for an unpretentious and informal dinner with friends.

Te Mata Gamay Noir Hawke's Bay, 2014 at £15,20

A bright and brilliant vibrant crimson. Estate Vineyards Gamay Noir has an exquisite candied strawberry fragrance and a ripe, juicy palate that explodes into raspberries and cherries. Soft tannins and red berries lead to a fine, refreshing and crisp finish. Lively and aromatic, moreish and delicious - summer in a glass to say the least. This Gamay is an incredibly versatile wine, partnering with any food.

Enate 234 Chardonnay Somontano, 2012 at £8,75

Very bold straw yellow colour with greenish hints which indicate its youth. Intense and clean nose, which releases fresh and exotic varietal aromas and certain citric notes such as green apples, lychees and peach. Good initial attack which flows into a fresh, agile, large and tasty mid-palate which keeps all of these fruit flavours. Very well integrated acidity which makes this young white wine perfectly balanced and flavoursome.

Come and have a taste of it or order directly at www.grandcruco.com !

Cheers !

The Grand Cru team

Shiraz, like every other wine, varies in style depending on its price, age and region of origin but you can be pretty sure when it comes to matching Australian shiraz we’re talking about a full-bodied red.

What most people probably think of is a Barossa or McLaren Vale shiraz - big, lush, sweet and ripe. 

If you enjoy this sort of style we really suggest you to try our 

Mitolo Jester, Maclaren Shiraz, 2013 at £12.25 

Deep, dark red. The nose is bright, lifted and aromatic,with raspberry, blackberry and mint chocolate characters. The palate is concentrated with a luscious rolling texture and packed with fresh blackberry and plum, dark chocolate, liquorice and a hint of white pepper spice. The wine is juicy and plush with silky tannins that linger, providing a drying, savoury finish.

Barbecue is the ideal flavour profile for a rich Shiraz. Pair your red Aussie with lamb ribs for an especially delicious humble dish !


Ingredients

8-10lb/3.6-4.5kg lamb ribs
For the marinade
1 litre/1 pint 15fl oz cola
85g tomato ketchup
2 tbsp black peppercorns, crushed in a mortar and pestle
1 tbsp cayenne pepper (optional)
350ml/12fl oz bourbon whiskey
165ml/6fl oz maple syrup (or 6 tbsp brown sugar)
3-4 tbsp soy sauce
2 bay leaves
4 large rosemary sprigs
4-5 garlic cloves, crushed or pounded in a mortar and pestle

Method

For the marinade, combine all the ingredients in a large bowl or basin and immerse the ribs in them. Cover with cling film and leave overnight in the fridge, if possible, otherwise marinate for an hour in the fridge.
Preheat the oven to 180C/350F/Gas 4.
Baste the ribs with the marinade and cover them with aluminium foil. Precook them in the oven for 20-30 minutes. Otherwise the sweet ingredients (cola and maple syrup) may char on the barbecue.
Prepare the barbecue. It should not be too hot - the coals should be grey and ashen, but still have good heat.
Place the ribs on the barbecue. Turn them over after about 40 minutes to give the other side some texture. After about 10 minutes, turn the ribs over again.
If you like your ribs slightly crisper put them under a preheated grill for about five minutes. Be careful not to burn them. Serve.

Enjoy it !!

www.grandcruco.com