FAMILY AFFAIR tWine
o dine
Wine expert David Austin of Reuben’s Wine Store in Dunfermline picks drinks to accompany Neil Forbe’s fi ve dishes.
‘Xxxx’
Spoon the stew into your desired pie dish or individual dishes and allow to cool.
To make the pastry: Combine the fl our and the suet with a pinch of salt and pepper and add enough cold water to make a dough. Roll out with a rolling pin to ½cm thick. Cut to the same shape as your pie dish and
drape over, ensuring there is a wee overhang to allow shrinkage in the oven. Pierce a hole in the centre and paint with beaten egg. Fire in a moderate oven at 180C for 35-45
minutes until piping hot and golden on top. Serve with buttery mash and greens.
Duck livers on toast Serves 4
250g fresh duck livers with any sinew and blood vessels removed 1 shallot fi nely chopped 1 sprig of sage 1 tablespoon of leftover gravy or good stock 4 slices of sourdough bread, spread with butter Water cress for garnish Good salt and pepper Splash of Madeira Splash of rapeseed oil
Method: Cut the livers into bite-size pieces and season with salt and pepper. Put a frying pan on the hob to get to a moderate heat. Meanwhile, toast the bread slices with a good
spread of butter before toasting under the grill. Add a splash of rapeseed oil and heat and add
the livers and sauté for a minute or two. Then add the fi nely chopped shallot, torn sage and sauté for a further minute. Place the toast onto a warm plate. Add a
splash of Madeira to the pan and add the leftover gravy, season and spoon onto the warm toast. Garnish with a few sprigs of watercress.
Clockwise from top left: Steak and kidney pie; duck livers on toast; venison liver, with shavings of Mull cheddar cheese.
VIÑEDOS DE LA POSADA TORRONTES, LA RIOJA, ARGENTINA, 2011, £8.99 The Torrontes grape is indigenous to Argentina and it likes the high altitude and soil of the remote Famatina Valley in La Rioja wine region. This wine has the characteristic vibrant fl oral aromas of the grape, the palate packed with green apples and ripe peach fl avours, which will work well with the crunchy cornichons and tarragon infl uences and will stand up to the beef tongue.
DE BRUS CASK LAGER, £2.75 This beer will work very well with the potted heid. Wonderful aromas lead to a light and easy palate, then a hoppy lager-style crisp fi nish, which will combat the richness and spiciness of the dish.
BODEGA GARZON TANNAT, URUGUAY, 2012, £13.99 Madiran in south west France is home to the Tannat grape, where it is also used to make Armagnac. It has the highest levels of polyphenols of any grape. Nearly 40% of the grapes planted in Uruguay are Tannat. It is a big full bodied wine packed with intense dark berry fruit fl avours and chunky tannins, a perfect match for the powerful gamey fl avours from the venison and the acid from the vinegar.
FIELD FACTS
Cafe St Honore, 34 North West Thistle Street Lane, Edinburgh
Tel: 0131 226 2211
www.cafesthonore. com
DE BRUS CASK NUT BROWN ALE, £2.75 Chestnut brown in colour, this traditional 80/- is packed full of malty fl avours with a satisfying rewarding aftertaste that is a must for the slowly cooked shin of beef and tender kidney.
DE BRUS CASK BLOND ALE, £2.75 Blonde honey beer brewed in memory of a long forgotten brewing history, based on a recipe used by the monks of Dunfermline Abbey. Honey was used as a preservative and the subtle honey notes in this beer work really well with the duck fl avours, while the citrus and hoppy aftertaste complement the sourdough bread.
Reuben’s Wine Store, 14 New Row, Dunfermline, 01383 731475,
www.reubenswinestore.com
WWW.SCOTTISHFIELD.CO.UK 167
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