Olive oil and a drizzle of balsamic
Layer tomato slices then goats cheese and drizzle with olive oil and balsamic. Grill for 2 minutes under the grill and then drizzle with a generous layer of thyme.
To order your Résonance online click IRELAND ORDERS; UK ORDERS or FRANCE ORDERS.
Serve this sumptious dinner with a bottle of Feely Grace no sulfite red.
Lay your leg of lamb onto a carrot, onion and large branch of rosemary. push small rosemary branches into the meat all around until it looks a bit like a green hedgehog. Roast your lamb in the usualy way and serve with Grace.
To order your Grace online click IRELAND ORDERS; UK ORDERS or FRANCE ORDERS.
For me pork is one of the meats where you see the biggest difference of taste and quality between organic and conventional. Beautifully grown pork is succulent and delicious. Roasted with sage, apples and garlic it is delicious served with our silex. Santé!
To order your Silex online click IRELAND ORDERS; UK ORDERS or FRANCE ORDERS.
Serve this deliciously quick starter with a bottle of Chateau Feely Luminosité: a blend of Sauvignon blanc and Semillon.
Less than 15 mins cook and prep time.
2 large brown mushrooms per person.
A roll of goat cheese preferably organic.
Remove the stems then place the mushrooms under the grill for a few minutes round side up. Then take them out and turn them over and place them back under the grill for a few minutes. In the meantime slice the goatcheese into rounds about 1 cm thick. Take the mushrooms out of the oven and pour the liquid that has formed in the centres out of each one (this makes great mushroom stock). Then place the goats cheese in the mushroom and put back into the grill until the goatcheese is just golden. Sprinkle with fresh herbs like finely chopped parsley if you have some: it will add a hint of colour. Serve with fresh bread or toast and Luminoscite.
A simple and lovely alternative to this is goat cheese on salad. Prepare a small green salad with homemade vinaigrette on each plate. Slice half centimetre rounds of baguette. Place a round of goat cheese on each and grill the little goat crostinis then place one or two on each plate of green salad.
To order your Luminoscite online click IRELAND ORDERS; UK ORDERS or FRANCE ORDERS.
Serve this fabulously quick and classic French starter with a bottle of La Source 2008 white. We had a French couple from Normandy for a wine discovery day and they were so impressed they bought a case of La Source 08 white to share this perfect match for their local cheese with friends.
Less than half an hour cook and prep time. One standard round serves 4.
1 round of camembert in its box (remove the papers inside and put the cheese back into the wood box). A few thyme leaves sprinkled and garlic rubbed on top (optional). We use Rustique but any will wood-boxed camembert will work.
Heat oven to 220°C. Bake camembert for 20 mins. Serve with toast and Chateau Feely Générosité white.
Why does this go so well with the Générosité White? The creamy aspect of the cheese is perfect with barrel aged white and the smillon apple and pear fruit are reinforced. To order your La Source online click IRELAND ORDERS; UK ORDERS or FRANCE ORDERS.
About 5 minutes with everything to hand.
Ingredients: Pears, rocket, roquefort (for 6 people - about 3 pears, a punnet of rocket and 150g of roquefort)
Chop pears, toss with rocket and blue cheese (a fine Irish blue like Cashel or Bellingham will work beautifully too) and drizzle with extra virgin olive oil and a squeeze of lemon juice; season with a little salt and freshly ground black pepper. I ring the changes with walnut oil and walnuts in this salad or with balsamic and honey in the dressing for a change.
About 15 minutes. Serves 4-6.
Ingredients: Figs (see options below), Bread – about one bagette sliced into rounds about half inch thick, Blue Cheese – about half a cup, Parsley to garnish
Preheat oven to 220°C Grill. Place bread slices on oven tray and grill till just golden brown. Turn slices over and place/spread figs on the bread. Crumble cheese on top. Grill until hot and melted.
Options: Fresh figs cut in half are great by themselves. Dried figs are good when cut in half and simmered in red wine with some spices such as either/both cinnamon, star anise, and a bay leaf. Fig jam also works well. Gluten Free option works wonderfully with fresh figs and cheese just grilled by themselves.
To Serve: Sprinkle on the parsley. This works well with a red wine with notes of spice and fig like our La Source 2006 or Merlot 2006 or with a dessert wine like our Saussignac.
Prep 5 mins ∙ Cook 1 hr ∙ Makes 6 ∙ Easy
30-40 chestnuts in their shells
Resonance red wine
Roast & peel the chestnuts.
Simmer in enough red wine to cover for 30 minutes.
Pour off most of the wine.
Serve with a glass of Résonance
Prep 15 mins ∙ Cook 0 hr 0 min ∙ Makes 1 loaf
1/2 cup sun-dried tomatoes packed in oil & roughly chopped.
1lb thinly sliced provolone cheese
Garlic Cream Cheese, recipe below
Baguette, sliced & lightly toasted if desired or cracker, your choice
Garlic Cream Cheese:
8 oz, cream cheese
1/4 cup unsealed butter
Clove of garlic, minced.
In a food processor, blend all ingredients until smooth. Can be made ahead & chilled overnight.
For the terrine:
Line a 4x8-inch pan with a large, damp piece of cheese cloth allowing the extra to hang over the pan. Cover the bottom & 2 1/2 inches up the sides of the pan. This will use about 1/3 of the cheese. Divide the remaining cheese into three equal portions & set aside. Smoothly spread 1/2 of the pesto on the provolone in the bottom of the pan.Cover the pesto with 1/3 of the remaining provolone. Sprinkle the provolone with 1/2 of the sun-dried tomatoes. Spread the Garlic Cream Cheese over the tomatoes.Sprinkle with the remaining tomatoes. Cover the tomatoes with another 1/3 of the provolone. Spread remaining pesto over the provolone. Lay remaining 1/3 of provolone over the pesto. Fold the cheesecloth over the loaf & gently compress. Chill loaf until it feels firm, about 2 hours. Can be made up to 4 days ahead & kept chilled. Fold back cheesecloth & invert loaf onto plate, remove cheesecloth & garnish with fresh basil.
Serve with toasts or crackers and a glass of chilled Feely Sensualite rosé. Bon appetit!
Serves 4 to 6
1 butternut, peeled and cut into cubes
1 potimarron, peeled and cut into cubes
2 leeks, white parts only, sliced thinly
About 20 chestnuts (optional), cooked
2 tablespoons butter
4 cups chicken bouillon, preferably homemade
1 teaspoon cumin
1 teaspoon ginger
1/4 teaspoon nutmeg
pinch of curry (optional)
Salt & freshly ground black pepper
In a large pan melt the butter. Add the leeks and sauté for 4 minutes, until softened but not colored. Add the butternut, potimarron and 15 chestnuts. Stir and sauté for about one minute. Add the ginger, nutmeg, cumin and curry (if using). Pour in the bouillon and bring to the boil.
Cover and simmer until all the veggies are soft, 20 minutes. Season to taste. With an immersion blender, or in a food processor, puree the soup until smooth Warm the cream slightly.
Ladle the soup into plates or bowls. Pour some cream into each plate as artistically as you wish for decoration. Chop up the remaining chestnuts and sprinkle in the center of each serving.Enjoy!
5 mins preparation then 20 mins of cooking.
Ingredients: 250g red Lentils, 400g can coconut milk, tumeric, Salt and Pepper, Dash of Oil, 50g Butter, 2 Large Onions, chopped fine, 4 Garlic cloves, crushed, 5cm piece ginger grated finely, 1 Tbsp each ground cumin, cardamom pods, 1 tsp each cilli powder and black pepper,
Place the lentils, coconut milk & tumeric in a pot and bring to the boil then simmer for 20 mins. In the meantime heat the butter in a casserole dish then add onions, garlic, ginger, almonds and spices (always stirring) till fragrant, about 4-5 mins.Mix into the cooked lentils.Season to taste and service with basmati and a tomato salad.
Our Générosité wine which has a hint of ginger and sweet spice particularly with age and goes beautifully with this dish.
To order your wine online click IRELAND ORDERS; UK ORDERS or FRANCE ORDERS
About 1 hour with everything to hand. Makes 6 portions. Adapted by Laura Bolt from Darina Allen’s Ballymaloe Cookery Course Book.
Ingredients: Shortcrust pastry to line a 7inch tin (chilled); 125g rindless streaky bacon cut into lardons (small bits); 1 tbsp olive oil; half onion finely chopped; 2 large free-range organic eggs, plus an extra yolk; 300ml double cream; a handful of fresh parsley and half as much chives; 50g emmental cheese freshly grated; salt and freshly ground black pepper
- Preheat the oven to 180deg C
This risotto is a firm favourite for casual vegan-friendly suppers with friends at Chateau Feely organic vineyard in Saussignac, an hour east of Bordeaux in France. Sean doesn't like cheesy risottos having had one portion too much once... so this is the ideal antidote for him: fabulously creamy despite no dairy. Rich in flavour but light. It provides a magical risotto for diary intolerant vegetarians and vegans but is delicious no matter what your dietary preference. Our daughters, Sophia and Ellie, love it too. At seven and five years respectively they are the ultimate gourmets thanks to the three course french lunch in school everyday (at under four they could already tell the difference between brie and camembert). This recipe is perfect matched with Chateau Feely's own organically grown sauvignon blanc or sauvignon blanc/semillon blend.
- Line the flan dish with the pastry and chill for a half hour.
- Prick, cover with greaseproof paper and baking beans and bake blind for 25mins
- Remove beans and paper, brush lightly with beaten egg to seal and return to oven for 2 mins
- Fry bacon on a med to high heat. Remove bacon then cook onions in bacon fat at low heat. Cover and sweat for 10-15 mins. Set aside to cool.
- Whisk eggs, add cream and finely chopped herbs, cheese, cooled bacon and onions. Season.
- Pour the filling into the tart shell and return to over for 30-40 mins or until centre is just set and top is golden brown.
Serve at room temperature with a green salad and a bottle of Chateau Feely Luminosité.
25 mins with everything to hand. Suitable for vegans.
1 clove of garlic,
2 cups of risotto rice
half cup of sauv blanc,
4 cups organic vegetable stock,
2 cups frozen peas (pour a little boiling water over to defrost then drain before adding)
1 tablespoon of lemon juice
grated rind of an organic lemon or lime
finely chopped mint
Pan fry the onion and garlic in olive oil on low turning a few times until cooked add the risotto rice and keep cooking until translucent. Add the half cup of wine. Cook down, then gradually add your stock, cooking and stirring all the time. At the end add the peas, two tablespoons of lemon juice and 2 teaspoons of rind. Serve and sprinkle with finely chopped mint.
Why does this work with the sauvignon blanc? The acidity and citrus fruit of the sauv blanc are perfect with this dish. This will also work with the semillon sauvignon blend. To order online click IRELAND ORDERS; UK ORDERS or FRANCE ORDERS.
30 mins with everything to hand.
We love polenta. It is a fantastic base for starters and for anyone gluten free its a winner. Preferably with all or mostly organic / homegrown ingredients. It tastes better and its better for you.
250g of 1 minute cook polenta, chicken or vegetable stock cube, several sprigs of sage, 5 cloves of garlic, 6 strips bacon. For a richer version you can add corn and cream. Serve with a tomato salad. An alternative is to use rosemary, garlic and chilli for the sage, garlic and bacon.
Chop your sage and garlic. Fry the bacon then add the chopped sage and garlic and fry for a minute or two. Follow the instructions on your polenta packet using the stock cube in the water for the polenta. Once cooked, add the bacon mix and - if using; the corn and cream - then pour onto a baking tray. Bake for half an hour at 200 deg C. Serve with tomato and cucumber salad.
The smokiness of the bacon makes this a very fine match for our merlot 2007. To order yoursonline click IRELAND ORDERS; UK ORDERS or FRANCE ORDERS.
Prep: 30 mins with everything to hand.
Preferably with all or mostly organic / homegrown ingredients. It tastes better and its better for you.
onions, red peppers, courgettes, aubergine, olive oil (enough for how many you are catering for)
1 tsps golden sugar, 400g can/s of chopped tomatoes, garlic, thyme.
Start by chopping your veg and roasting them at 195degC slowly for about 1hr 20. Once they are in the oven start your tomato sauce: first oil with garlic then tomatoes with thyme and gently simmer like you would an italian pasta tomato sauce - about 40 mins - adding salt, pepper and the tsp of sugar near the end. Add roasted veg to the tomato and serve with tagliatelle and perhaps a sprinkling of cheese. We had parmesan.
The smokiness of roasting the ratatouille rather than pot cooking it makes this a very fine match for our merlot 2007. To order yoursonline click IRELAND ORDERS; UK ORDERS or FRANCE ORDERS.
Serves 6. 30 mins preparation then 1 hour of baking.
Ingredients: 1.5kgs diced lamb, Flour (cornflour for Gluten Free people), Salt and Pepper, Dash of Oil, 50g Butter, 2 Large Onions, chopped fine, 4 Garlic cloves, crushed, 5cm piece ginger grated finely, 200g ground almonds or smashed almond flakes, 1 Tbsp each ground cumin, cardamom pods, 1 tsp each cilli powder and black pepper, 2 x 400g can coconut milk, pint of lamb or chicken stock
Preheat oven to 180°C. Coat lamb in flour containing the salt and pepper. In a flameproof casserole dish (or in a frying pan for this part) brown the meat in the oil and set aside. Heat butter in the same casserole dish add onions, saute for about 10 mins till soft. Add garlic, ginger, almonds and spices (always stirring) till fragrant, about 4-5 mins. Put meat back into the pan then add liquids and bring to the boil. Season to taste. Cook in the oven for an hour.
Our Générosité white wine which has a hint of ginger and sweet spice went beautifully with this dish.
20 mins if your strips are ready cut.
cinnamon, nutmeg, a little flour, half a duck breast per person, merlot, dark fruit jam
Ideally buy your duck breast pre-cut in strips ('aiguillettes' in France) but if not cut them (about half a breast per person) into strips. Roll in a mix of flour, cinnamon, nutmeg, salt and black pepper. Pan fry in olive oil. Remove then deglaze the hot pan with a cup of merlot 2006 (pour in then boil on high stirring all the time) - add a tablespoon of plum, cherry or blackberry jam to this sauce. Season to taste. Serve with mashed potato and green beans or an alternative in season vegetable.
Why does this go so well with the Merlot 06? The spice and the black fruit are reinforced.To order your merlot online click IRELAND ORDERS; UK ORDERS or FRANCE ORDERS.
Serves 4. Around 40 mins total prep and cook time.
Ingredients: 2 large duck breast, 2 cups of Chateau Feely Résonance 2006, ½ cup dried cranberries, pinch of cinnamon, slosh of olive oil, 7 medium sized potatoes diced into small bits (about 1 cm cubes), ½ cup walnuts toasted and chopped, 1 tbsp chopped parsley, 1 tbsp chopped sage, 2 cups apple, peeled and diced, Salt and Pepper, knob of butter
Preheat oven to 220°C. Place red wine, cranberries and cinnamon in saucepan and heat slowly till it simmers for 2 mins then turn off and let sit for about 20 minutes. Heat oven tray with dash of oil in hot oven. Place diced potatoes onto baking tray and roast in oven. When potatoes are ready, place on hot tray and cook till golden and crispy. It should be time to drain the cranberries. Return wine to a simmer and reduce till there is only about ½ cup left. Toast walnuts in a saucepan (remember to keep moving them around while toasting) and remove. Fry apples in butter, sauté until JUST soft. Add together the cranberries, potato, walnut, apple, herbs, salt and pepper.
For the breasts cook skin side down on a high heat for about 6 mins or till golden then turn and cook for another 3 (remember to keep draining the fat away and use that for roasting potatoes another day – a delicacy).
To serve: place the potato cranberry apple mix on the plate, add sliced duck breast then spoon over the reduced sauce of red wine. Enjoy with a fine glass of Bordeaux style red wine (the one you used to cook with) - our 2006 Merlot is ideal.
To order your merlot online click IRELAND ORDERS; UK ORDERS or FRANCE ORDERS.
Serves 4. Around 40 mins total prep and cook time.
Ingredients: 2 pieces of steak (the best you can afford), 1 cup of Chateau Feely La Source, slosh of olive oil, ½ cup walnuts toasted and chopped, Salt and Pepper, small can of foie gras
Cook the steak on a high heat for a few minutes each side keeping it rare. Remove then deglaze the hot pan with a cup of La Source red 2008 (pour in then boil on high stirring all the time). Season to taste. Serve with a side of red beans and spinach or an alternative in season vegetable.
To serve: place the steaks on the plate with a thin slice of foie gras on each piece and a spoon of red beans and spinach then sprinkle the walnuts over the steak. Enjoy with a fine glass of Bordeaux style red wine (the one you used to cook with) - our 2008 La Source is ideal.
To order your la source online click IRELAND ORDERS; UK ORDERS or FRANCE ORDERS.
15 mins with everything to hand and mussels cleaned.
2 cloves garlic crushed, 2 shallots chopped, 1 large cup sauv blanc 2008, 1kg of mussels in shells well-washed and beards removed, 1 large cup of cream, optional: tarragon
Fry onion and garlic then add wine and mussels. Steam mussels for 3 to 4 minutes (as soon as most are open take them off the heat and discard unopened ones). Add the cream (and tarragon or parsley) and stir all together then serve in large bowls with brown bread.
Why does this go so well with the sauvignon blanc? The acidity and citrus flavours perfectly match seafood like mussels and white fish plus the weight of this wine is a good match with cream - it's dry but its not light. To order your sauvignon online click IRELAND ORDERS; UK ORDERS or FRANCE ORDERS.
What difference does barrel aging make to pairing your white wine?
What you need: