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Moncharm | Felin Noir 2014

Moncharm | Felin Noir 2014

£11.00

When the winemaker began tasting the different lots of Grenaches, he wisely began with those from Cers (a majestic style, with a beautiful black colour. On the palate, intense and explosive aromas). An image immediately came to mind. He then tasted Grenache from parcels in Portiragnes (silky texture, supple and balanced).
The same image came back to mind, that of a panther...
Félin Noir is the balanced result of the two terroirs. It awakens the senses, power enveloped in velvet. The finish is a roar of satisfaction. Guillaume Bonzoms.
Deep red colour and complex nose with matured red fruits: plums and blackberries. The mouth is full-bodied, silky and concentrated. Red fruit and spices lead to a generous finish with dried flowers aromas. This Grenache is the perfect balance between man and beast. It will make you roar with pleasure!
Sprouts with bacon
Ingredients
250 gr pancetta lardons preferably
1 tablespoon extra-virgin olive oil,
1 shallot, chopped
650 gr of Brussels sprouts, trimmed, Salt and pepper
1 cup chicken stock
Cook the pancetta until crispy on a frying pan at high heat. Remove the pancetta to a paper towel. Add extra-virgin olive oil to the pan. Add shallots to the pan and leave it 1 to 2 minutes. Add Brussels sprouts and coat in oil. Add salt and pepper. Cook Brussels sprouts 2 to 3 minutes to begin to soften, add the stock. Bring broth to boiling, cover and reduce heat to medium heat. Cook 10 minutes, until tender. Transfer sprouts to a serving dish and top with cooked pancetta lardons.
Baked pumpkin salad
1 garlic clove, finely chopped
1 teaspoon ground cumin
2 small red chillies, finely chopped, plus extra to garnish
1/3 cup white vinegar
1 tablespoon brown sugar
1/4 cup olive oil, plus extra to brush
1/2 Jap pumpkin, seeds removed and cut into wedges
1cup parsley leaves
Fried shallots, to serve
Preheat oven to 180C. Place garlic, cumin, chillies, vinegar and sugar in a saucepan. Bring to the boil, then reduce heat and simmer for 1 minute. Place in a bowl with the olive oil.
Lay the pumpkin wedges on a large, lined baking tray. Brush with a little olive oil and season. Roast for 10 minutes until almost tender. Remove and brush with half the marinade.
Heat a char-grill over high heat and grill the pumpkin for 2-3 minutes, each side, until lightly charred and tender. Place on a serving platter. Garnish with parsley, crispy shallots and extra chilli.
GRILLED CHORIZO ON AN AUBERGINE PUREE
4 Chorizo cooking Sausages
2 aubergines (about 2 pounds), peeled and cut into 2inch chunks
1 tablespoon salt
1/4 cup whole-milk plain Greek yogurt
1 teaspoon finely minced garlic (about 1 large clove)
1 tablespoon freshly squeezed lemon juice (from 1/2 lemon)
2 tablespoons extra-virgin olive oil (plus more for finishing)
1/2 cup toasted pine nuts
Freshly ground pepper, to taste
Fresh parsley
Pre-heat a grill pan and cut the sausages in halves, vertically: cook them on the pan for 4/5 minutes each side
For the puree:
Bring a large pot of water (big enough for all of the eggplant) to a boil. Add the eggplant and the tablespoon of salt to the boiling water. Lower the heat to medium and continue to cook at a brisk simmer. Cook for 15/20 minutes, or until the aubergine is soft and translucent. You can use a pair of tongs to test the eggplant. Drain into a colander.
In a food processor puree the aubergine with the yogurt, pine nuts, salt, garlic, lemon juice and olive oil.
Place the aubergine mixture on a main course plate, spreading it all over.
Lay the grilled chorizo on top and sprinkle with some extra pine nuts and parsley.
Grilled Mushroom & Lamb Salad
1 tbs brown sugar
1 tbs pepper
1 tbs smoked paprika
1/4 cup olive oil
400g lamb loin fillet, trimmed
400g cup mushrooms, thickly sliced
150g green beans, trimmed
1 cup mint leaves
1/3 cup roasted, unsalted seeds
Crusty bread, to serve
• Combine the brown sugar, pepper, paprika and olive oil in a bowl. Use 1 tablespoon to lightly brush all over the lamb. Cover and refrigerate 1 hour if time permits.
• Add the lemon juice to the remaining spice mixture with the mushrooms, stir to coat. Cover and set aside 15 minutes. Meanwhile, microwave or blanch beans until bright green and tender then refresh in a bowl of iced water. Drain and pat dry with paper towel.
• Place the lamb on a grill pan for 4 minutes each side for medium or until cooked to your taste. Transfer to a plate, cover and allow to rest 10 minutes. Grill mushrooms and lemon wedges in batches for 2-3 minutes each side until tender.
• Slice the lamb and arrange on plates with the mushrooms, beans, mint and macadamia nuts. Serve with crusty bread
ROASTED DUCK BREAST WITH PLUM SAUCE
2 duck breasts
1 thyme sprig
25g butter
For the plum sauce:
1 shallot, finely chopped
1 tbsp olive oil
250g dark red plums, halved, stoned and cut into small wedges
50g brown sugar
50ml red wine
300ml beef stock
For the sauce, fry the shallot in the oil for 5 mins or until softened but not coloured. Add the plums and sugar, stirring for a few minutes until the sugar has dissolved. Add the red wine and stock, then simmer for about 15 mins, stirring occasionally, until softened and slightly thickened. Keep warm or leave at room temperature for up to a day before reheating to serve.
Meanwhile, heat the oven to 180C/ 160C fan/gas 4. Score the skin of the duck breasts with a sharp knife and season well with salt and pepper. Heat a non-stick frying pan and place the duck breasts in, skin-side down. Fry for 6-7 mins, then turn and add the thyme and butter. Allow this to melt, basting the duck with the juices, then transfer everything to a small roasting tin and finish in the oven for 5-6 mins for pink or 10-12 mins for well done. When the duck is ready, baste again with the juices, then rest for 5 mins while you finish everything else.
To serve, thinly slice each duck breast on a chopping board. Arrange on each plate along with a spoon of the Creamed potatoes, some of the plum sauce and the Buttered spinach.

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