Read Read's Wine Club text version

Read's Wine Club

Reads Restaurant is pleased to introduce you to our `Wine Club'.

Read's & Co

November-December 2008 News, Inspiration and Ideas www.reads.com

Each month David Pearce, our ex Sommelier (who used to be with us at Painters Forstal and whom many of you will remember) and the author of "The Wines of Australia" and the forthcoming "Wines of North America" will be selecting a tasting case exclusively for us. This month's wine selection is an introduction to less familiar grape varieties. All offer interesting, fun drinking over the holiday time. Happy drinking. The wines are:Miguel Torres Tormenta Viognier 2007 Organically grown in Chile Vinas del Vero Gewurztraminer 2007 Spain Vondeling Sauvignon 2007 South Africa Willunga Shiraz Viognier 2005 Mclaren Vale Australia Alovini Aglianico 2006 Basilicata Italy Santa Digna Cabernet Sauvignon 2005 Chile This excellent 12 bottles case (2 of each) is just £95.00 including VAT. To receive this great value case simply complete your details below and hand back to us. Name Address

Phone Please sign me up for a monthly case

Email

Reads, Macknade Manor, Canterbury Road, Faversham, Kent, ME13 8XE www.reads.com Tel: 01795 535344 Fax 01795 591200

Every now and then a good old fashioned British vegetable needs championing and we think that the cauliflower's time has come. The world's most famous chefs have tried hard - Gordon Ramsay put cauliflower puree with sea scallops (although it was actually formulated by Mark Sargeant during the 3 years he worked for us at Painters Forstal Read's). The American star Charlie Trotter even went so far as to treat a whole head of cauliflower like a joint of meat, roasting it, basting it then carving it and serving it with a luxurious sauce. But the truth of the matter is that the humble cauli is just not cutting it in the fashion stakes. We may have lost interest in it because it is so familiar to us so is it possible to make it sexier? Shop at Saffrey's farm between Faversham and Selling on Saturday mornings between 10am. and midday and discover the freshest and best that you will ever see. Why not get out the spices and start treating cauliflowers as the Asians do, as a fantastic carrier of flavours. Or why not go back to a simple old favourite of cauliflower cheese with some crusty bread one winters evening.

Seared mackerel fillets with Bramley apple puree.

Most people are tempted to add a little sugar to the apples: resist, for the sharpness of the apples is a perfect compliment to the rich oily flesh of the mackerel. Ingredients. 4 large fresh mackerel fillets. 4 tablespoons of olive oil. 1 tablespoon pine kernels. 2 teaspoons rosemary leaves. 2 large Bramley apples. Half a cinnamon stick. 1 bay leaf. 10 cloves. 1 dessertspoon sea salt flakes. Method.

Christmas is looming and if you do not have the time (or the inclination) to make Christmas puddings then why not let Read's do it for you? We are happy to take orders or alternatively you could check out our website for lots of foodie and wine orientated gift ideas. www.reads.com

Does your heart sink when you read another recipe for minced beef, economy chicken drumsticks or Coley? All good food is a luxury! A good chicken is undeniably a luxury and is far from cheap. If we need to economise the solution is not to eat cheap chicken (imagine what sort of bird the economy pack of chicken drumsticks might come from) but to eat good chicken less often. Try this recipe which features fresh mackerel. If mackerel were rare it would be very expensive and would be considered a delicacy. It isn't scarce so we can enjoy this affordable luxury food. Try this recipe from our cheffy friend Rowley Leigh we enjoyed last Monday.

Toast the pine kernels under a hot grill until golden brown. Gently warm the olive oil with the rosemary leaves, add the pine kernels and allow to infuse for 30 minutes. Peel and quarter the apples and remove the cores. Roughly chop and place in a saucepan with a little water, cinnamon, bay leaf and cloves. Place on a gentle heat and simmer until the apple has pureed. Remove the cinnamon etc. and pass through a seive. Sprinkle the salt flakes over the base of a large non-stick frying pan and place on a high heat. Place the mackerel fillets skin side down and press down on them to stop the fillets curling. Turn the heat down a little and continue cooking until you can see the the heat a penetrated half way throught the fillets. Turn the fillets at this point and just seal the flesh side very briefly. The mackerel should remain slightly undercooked and pink in the middle. Service: Warm the apple puree and put two tablespoons on each plate. Place the mackerel fillet skin side up on the puree and spoon the olive oil, rosemary and pine kernels over the fillets.

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