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Moncharm | Colette Rose Provence 2014

Moncharm | Colette Rose Provence 2014

£11.00

Colette 2014 was made in partnership with La Belle Collection and Chateau Saint Martin which is one of the 18 Cru Classe in Provence. There is no better representation of Colette’s personality a wine which brings you good mood and put a smile on your face. Colour: Rose wine Style: Fresh and round rose Closure: Synthetic cork Service temperature: 8⁰ ABV: 12.5% Country: France
Crystalline melon colour, pleasant nose with strawberries, ripe grapefruit and rose petals notes. Smooth and fruity palate this wine has a lovely floral and fresh finish.
Provencal Tomatoes
6 ripe tomatoes (2 1/2 to 3-inches in diameter)
1/2 cups fresh white bread crumbs (5 slices, crusts removed)
1/4 cup minced scallions, white and green parts (2 scallions)
1/4 cup minced fresh basil leaves 2 tbsp minced fresh flat-leaf parsley
2 teaspoons minced garlic (2 cloves)
1/2 teaspoon fresh thyme leaves
Salt and black pepper
1/2 cup grated Gruyere cheese
Olive oil
Preheat the oven to 400 degrees F.
Cut the cores from the tomatoes, removing as little as possible. Cut them in half crosswise and, with your fingers, remove the seeds and juice. Place the tomato halves in a baking dish.
In a bowl, combine the bread crumbs, scallions, basil, parsley, garlic, thyme, and 1 teaspoon salt. Sprinkle the tomato halves generously with salt and pepper.
With your hands, fill the cavities and cover the tops of the tomatoes with the bread crumb mixture. Bake the tomatoes for 15 minutes, or until they're tender.
Sprinkle with the cheese, drizzle with olive oil, and bake for 30 seconds more. Serve hot or at room temperature.
Crab Cakes
2cm piece fresh root ginger, peeled
2 red chillies, seeds removed 250g White crabmeat
1 tbsp roughly chopped fresh coriander
2 spring onions, finely sliced
2 free-range eggs
7-8 tbsp breadcrumbs Plain flour, for dusting
25ml olive oil
Few salad leaves
Olive oil, for drizzling
Salt and black pepper
Place the ginger and chilli into a mini food processor and pulse until finely chopped.
In a bowl combine the chilli and ginger with the white crabmeat, coriander and spring onions. Crack in one egg and mix well, then stir in 4 tablespoons of the breadcrumbs.
Divide the crab cake mixture into 6 equal portions and mould into patties. Place on a tray and chill in the fridge for about 20 minutes before cooking.
Preheat the oven to 180C/365F/Gas 4.
Beat the remaining egg in a small bowl with one tablespoon of water to make an eggwash. Place some plain flour and the remaining breadcrumbs in separate shallow dishes.
Dredge a crab cake in the flour, then dip into the egg and coat in the breadcrumbs. Shake gently to remove any excess breadcrumbs. Repeat with the remaining crab cakes.
Heat the olive oil in a frying pan and fry the crab cakes for 2-3 minutes on each side, or until crisp and golden-brown all over. Transfer the crab cakes to a baking tray and bake for 5-10 minutes, or until piping hot all the way through.
Serve the crab cakes with a mixed leaf salad, lightly dressed with olive oil, salt and freshly ground black pepper.
Sushi Bites
1 cup sushi rice
1/4 cup sushi seasoning mix
2 cucumbers cut into 4mm thick slices
1/4 cup spreadable cream cheese
100g smoked salmon, tuna, or steamed scallops, cut into 2.5cm squares or circles
Place rice and 1 1/2 cups cold water into a pan. Bring to the boil, reduce heat to low. Simmer, covered, 15 min. Remove from heat, stand 10 min.
Transfer rice to a bowl, let cool slightly. Fold through seasoning mix.
Spread cream cheese onto each cucumber slice. Roll 2 teaspoons of sushi rice into balls, place on top of cream cheese. Top with selected fish and sliced spring/green onion as garnish.
Beetroot Salad with Spinach, Egg and Capers Mayonnaise Dressing
120gr of fresh spinach
4 medium beets
2 eggs
2 tbsp. good mayonnaise
1 tbsp. capers, coarsely chopped
Roasted pumpkin seeds
Capers
Olive oil
ground pepper
wholegrain bread
Boil the beets until tender for approx. 45 minutes to an hour. Put the pot under the tap and rinse the beets with cold water, then it is super easy to peel off the skin. Cut the beets into quarters and set aside. Boil the eggs 8 minutes, let cool and peel
Hint: it is easier to peel the shell off eggs under running water.
Cut the eggs into quarters and set aside. Wash the spinach and dry thoroughly. Mix the mayonnaise with capers and freshly ground pepper. Layer salad on a plate; spinach, beets, eggs and mayonnaise dressing. Finish off with roasted pumpkin seeds and extra capers. Serve the healthy beet root salad with whole grain bread (optional).
Roasted Veg And Couscous Salad
1 red and 1 yellow pepper, halved and deseeded
½ butternut squash
2 courgettes, thickly sliced
4 garlic cloves, leave skin on
3 tbsp extra-virgin olive oil
1 red onion, thickly sliced
1 tsp cumin seeds
1 tbsp harissa powder
250g couscous
300ml hot vegetable stock
zest and juice 1 lemon
20g pack mint, roughly chopped
Heat oven to 200C/180C fan/gas 6. Cut peppers and squash into big dices. Tip all the vegetables into a baking tray, add garlic, 2 tbsp oil and seasoning, then mix and roast for 20 mins. Add onion, cumin and harissa. Roast for another 20 mins.
Put couscous into a large bowl with the stock, cover, then set aside for 10 mins. Fluff up with a fork.
In a bowl, mix zest, juice and remaining oil. Squeeze garlic pulp from skins into the bowl, mash well and fold in the mint. Pour over the vegetables, then toss with the couscous.
Grape: Grenache, Syrah, Cinsault, Carignan 

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