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Moncharm | Les Fiefs De Lagrange 2008

Moncharm | Les Fiefs De Lagrange 2008

£26.00

Grapes: 57% Cabernet Sauvignon, 29% Merlot and 14% Petit Verdot The Label: 2nd wine of Chậteau Lagrange. Count Duchậtel Home secretary under King Louis-Philippe left his mark on the history and economy of the region Medoc, introducing in 1842 the drainage system in the vineyard. This was the golden age of Chateau Lagrange, and with the creation of the well-known classification in 1855, the Chateau was ranked third classified growth. Colour: Red wine Style: Dry Closure: cork Service temperature: 16⁰-18⁰ ABV: 13% Country: France
Plumy red with firm structure, this is a classic St Julien style with cassis and cedar notes.Medium bodied wine ready to drink now to 2019 ideally.
Turkey Curry
1 tbsp olive oil
25g butter
1 large onion, peeled and finely chopped
4 garlic cloves, peeled and finely chopped
2.5cm knob of fresh ginger, peeled and grated
1 red chilli, de-seeded and finely chopped
Spices: crashed cardamom, ground cumin, ground turmeric, chilli powder, garam masala, ground coriander seeds. ½ tbsp each
2 large potatoes, peeled and cut into cubes
1 butternut squash, peeled, seeds removed and cut into cubes
570ml chicken or turkey stock
Turkey Curry
1 tbsp olive oil
25g butter
1 large onion, peeled and finely chopped
4 garlic cloves, peeled and finely chopped
2.5cm knob of fresh ginger, peeled and grated
1 red chilli, de-seeded and finely chopped
Spices: crashed cardamom, ground cumin, ground turmeric, chilli powder, garam masala, ground coriander seeds. ½ tbsp each
2 large potatoes, peeled and cut into cubes
1 butternut squash, peeled, seeds removed and cut into cubes
570ml chicken or turkey stock
125ml yoghurt
85ml double cream
1 tbsp lemon juice
6 large handfuls roast turkey, chopped
1 tbsp fresh coriander leaves, chopped
Heat the oil and butter in a large non-stick casserole pot.
Add the onions and cook for 2-3 minutes, then add the garlic, ginger, chilli, cardamom, cumin, turmeric, garam masala and ground coriander. Cook over a medium heat until the onion is soft, being careful not to burn the spices.
Add the potatoes and butternut squash and cook until the potato begins to stick to the bottom of the pan slightly.
Add the stock and bring to the boil. Season, to taste, with salt and freshly ground black pepper.
Reduce the heat and simmer for 10-15 minutes, until the potatoes and butternut squash are tender.
Stir in the yoghurt and cream, then add the lemon juice.
Add the cooked turkey, fold in and simmer to heat through.
Sprinkle with coriander leaves and serve immediately.
Lasagne
1 onion
1 carrot
500g mince
400g chopped tomatoes
3 tbsp tomato puree
1 tsp mixed herbs
250g lasagne sheets
Cheese sauce:
¼ onion
50g butter
1 tbsp plain flour
450ml milk
100g cheddar cheese, grated
Bolognaise sauce:
Finely chop half an onion and grate half a carrot and cook in a little oil, in a large pan.
When soft add a pack of mince and mix until it's brown all over. Add a tin of chopped tomatoes, some tomato puree, a little pepper and a generous teaspoon of mixed herbs.
Cheese sauce:
Fry quarter of an onion in some butter or margarine, add another lump of margarine and when melted add a generous tablespoon of plain flour and mix it in.
Add a small amount of milk and mix, add some more and mix (it's really easy with a balloon whisk!) - you should end up using about a pint of milk and as it gets hot it will thicken up (keep stirring as it does).
Then add a big handful of grated cheddar cheese to make it a cheese sauce.
Put together:
Put a layer of bolognaise in an oven dish - cover with a layer of dry lasagne (you can break it up to make it fit!).
Add another layer of bolognaise and dribble some cheese sauce on top - more dry lasagne
Do the same again (use all the bolognaise) and after the last layer of the lasagne, you add the remains of the cheese sauce and then sprinkle with grated cheese.
Cook for about 15 mins at 180C, until lasagne soften. Serve immediately.
Steak au Poivre
4 boneless beef steaks (250gr each)
1 tbsp salt 2 tbsp whole black peppercorns
1 tbsp vegetable oil
1/3 cup finely chopped shallots
70gr butter, cut into 4 pieces
120ml Cognac or other brandy
Preheat oven to 200°F/100C.
Season the steak both sides with salt.
Crush peppercorns in a sealed plastic bag, then press pepper evenly onto both sides of steaks.
Heat a frying pan (with enough room for your steaks) until hot, about 3 minutes, then add oil, and sauté steaks in 2 batches, turning over once, about 6 minutes per batch for medium-rare.
Transfer steaks as cooked to a heatproof platter and keep warm in oven while making sauce.
Pour off fat from your frying pan, then add shallots and half of butter (2 tablespoons) and cook over moderately low heat, stirring and scraping up brown bits, until shallots are well-browned all over, it should take 3 to 5 minutes. Add Cognac with caution and boil, stirring, until liquid is reduced to a glaze, 2 to 3 minutes. Add any meat juices accumulated on platter and boil sauce, stirring occasionally, until reduced by half, 3 to 5 minutes. Add remaining 2 tablespoons butter and cook over low heat, until butter is incorporated. Serve sauce with steaks.
It will go nicely with chips and French beans.
Quails in garlic-rosemary red wine sauce
4 quails
8 gloves garlic
200gr (1 cup) puréed tomato
12dl (half a cup) red wine
1 dried chili
Small bunch of fresh rosemary
Salt and pepper
In a heavy-bottomed pot sauté the washed quails and garlic cloves cut in half lenghtwise in a bit of olive oil. Sprinkle with salt and pepper.
Pour half the wine and let boil for a minute, then add the tomato paste and the rosemary.
Cover and cook over medium heat for about 12 minutes or until the quails are cooked, until slightly pinkish in the core. Add the remaining wine and cook for another 2 minutes uncovered.
Serve one quail per guest as a first course or light second course, over a bed of mashed potatoes.
Grilled Japanese Eggplant
4 Japanese eggplant, halved lengthwise
60 ml, 1/4 cup soy sauce,
60 ml, 1/4 cup dry sherry
2 tbsp toasted sesame oil
3 cloves garlic finely chopped
Salt and pepper
2 tsp sesame seeds, toasted lightly
Place eggplant in a large baking dish. Mix together the soy sauce, sherry, sesame oil, and garlic in a small bowl. Pour the marinade over the eggplant and let marinate at room temperature for 1 hour.
Preheat grill.
Season the eggplant with salt and pepper to taste and grill on each side for 3 minutes, basting occasionally with the remaining marinade. Serve topped with the toasted sesame seeds.
125ml yoghurt
85ml double cream
1 tbsp lemon juice
6 large handfuls roast turkey, chopped
1 tbsp fresh coriander leaves, chopped
Heat the oil and butter in a large non-stick casserole pot.
Add the onions and cook for 2-3 minutes, then add the garlic, ginger, chilli, cardamom, cumin, turmeric, garam masala and ground coriander. Cook over a medium heat until the onion is soft, being careful not to burn the spices.
Add the potatoes and butternut squash and cook until the potato begins to stick to the bottom of the pan slightly.
Add the stock and bring to the boil. Season, to taste, with salt and freshly ground black pepper.
Reduce the heat and simmer for 10-15 minutes, until the potatoes and butternut squash are tender.
Stir in the yoghurt and cream, then add the lemon juice.
Add the cooked turkey, fold in and simmer to heat through.
Sprinkle with coriander leaves and serve immediately.
Lasagne
1 onion
1 carrot
500g mince
400g chopped tomatoes
3 tbsp tomato puree
1 tsp mixed herbs
250g lasagne sheets
Cheese sauce:
¼ onion
50g butter
1 tbsp plain flour
450ml milk
100g cheddar cheese, grated
Bolognaise sauce:
Finely chop half an onion and grate half a carrot and cook in a little oil, in a large pan.
When soft add a pack of mince and mix until it's brown all over.
Add a tin of chopped tomatoes, some tomato puree, a little pepper and a generous teaspoon of mixed herbs.
Cheese sauce:
Fry quarter of an onion in some butter or margarine, add another lump of margarine and when melted add a generous tablespoon of plain flour and mix it in.
Add a small amount of milk and mix, add some more and mix (it's really easy with a balloon whisk!) - you should end up using about a pint of milk and as it gets hot it will thicken up (keep stirring as it does).
Then add a big handful of grated cheddar cheese to make it a cheese sauce.
Put together:
Put a layer of bolognaise in an oven dish - cover with a layer of dry lasagne (you can break it up to make it fit!).
Add another layer of bolognaise and dribble some cheese sauce on top - more dry lasagne
Do the same again (use all the bolognaise) and after the last layer of the lasagne, you add the remains of the cheese sauce and then sprinkle with grated cheese.
Cook for about 15 mins at 180C, until lasagne soften. Serve immediately.
Steak au Poivre
4 boneless beef steaks (250gr each)
1 tbsp salt 2 tbsp whole black peppercorns
1 tbsp vegetable oil
1/3 cup finely chopped shallots
70gr butter, cut into 4 pieces
120ml Cognac or other brandy
Preheat oven to 200°F/100C.
Season the steak both sides with salt.
Crush peppercorns in a sealed plastic bag, then press pepper evenly onto both sides of steaks.
Heat a frying pan (with enough room for your steaks) until hot, about 3 minutes, then add oil, and sauté steaks in 2 batches, turning over once, about 6 minutes per batch for medium-rare.
Transfer steaks as cooked to a heatproof platter and keep warm in oven while making sauce.
Pour off fat from your frying pan, then add shallots and half of butter (2 tablespoons) and cook over moderately low heat, stirring and scraping up brown bits, until shallots are well-browned all over, it should take 3 to 5 minutes. Add Cognac with caution and boil, stirring, until liquid is reduced to a glaze, 2 to 3 minutes. Add any meat juices accumulated on platter and boil sauce, stirring occasionally, until reduced by half, 3 to 5 minutes. Add remaining 2 tablespoons butter and cook over low heat, until butter is incorporated. Serve sauce with steaks.
It will go nicely with chips and French beans.
Quails in garlic-rosemary red wine sauce
4 quails
8 gloves garlic
200gr (1 cup) puréed tomato
12dl (half a cup) red wine
1 dried chili
Small bunch of fresh rosemary
Salt and pepper
In a heavy-bottomed pot sauté the washed quails and garlic cloves cut in half lenghtwise in a bit of olive oil. Sprinkle with salt and pepper. Pour half the wine and let boil for a minute, then add the tomato paste and the rosemary.
Cover and cook over medium heat for about 12 minutes or until the quails are cooked, until slightly pinkish in the core. Add the remaining wine and cook for another 2 minutes uncovered.
Serve one quail per guest as a first course or light second course, over a bed of mashed potatoes.
Grilled Japanese Eggplant
4 Japanese eggplant, halved lengthwise
60 ml, 1/4 cup soy sauce,
60 ml, 1/4 cup dry sherry
2 tbsp toasted sesame oil
3 cloves garlic finely chopped
Salt and pepper
2 tsp sesame seeds, toasted lightly
Place eggplant in a large baking dish. Mix together the soy sauce, sherry, sesame oil, and garlic in a small bowl. Pour the marinade over the eggplant and let marinate at room temperature for 1 hour.
Preheat grill.
Season the eggplant with salt and pepper to taste and grill on each side for 3 minutes, basting occasionally with the remaining marinade.
Serve topped with the toasted sesame seeds.

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