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Saturday Kitchen 16.11

Friday, November 22nd, 2013

(by peter)

With the Clarke Brothers and...GromitWe went west this week on our wine hunt. Bristol was wintery but fun, we had a particularly nice street food lunch and even met Gromit…

Wine to go with Ben Tish’s grilled and hot smoked porcini, crisp egg yolk, celeriac purée and thyme vinaigrette

  • Taste the Difference Greco di Tufo 2012 (Sainsbury’s, from £7.86)

Peter’s comments: a fabulous, succulent white that just goes beautifully with both the mouth-coating texture and gentle, earthy, tangy flavours of the dish. Currently on offer so well worth snapping up. It went down a storm in studio, even the production teamed couldn’t help tucking in. ‘Delicious,’ said Ben; Greg co-opted the bottle.

Wine to go with Tim Allen’s roasted hake with braised ham hock, mustard sauce, pickled cucumber and warm potato salad

  • Domaine Cabrol Picpoul de Pinet Prestige 2012 (from £7.99, Majestic)

Peter’s comments: lovely heart-warming dish but with a rustic edge. Picpoul works brilliantly. Especially this one, which has a little more oomph and glazed concentration than many a lighter style. Still great value though. Did you know the name ‘picpoul’ meant ‘lip-stinger’..? ‘Perfect match’ said Tim; ‘fantastic match’ said Ben. Job done!

 

The wine test for Ben's stunning dish

The wine test for Ben’s stunning dish

Recipes, links and other details

The studio guest was actor and comedian Greg Davies. My wine matches for his heaven and hell dishes were:

Lobster Thai curry with butter basmati rice and coriander cress: Cono Sur Bicicleta Viogner 2012 (£7.50, widely available)

Sweet and sour monkfish with deep fried cabbage: Dominio del Plata Torrontes 2012 (£8.99, M&S)

Wine clips are below. You can find the recipe details via the BBC Food site. Huge thanks to James, Ben, Tim and Greg, as well as all the lovely Cactus crew and everyone who supports the show.

Filming Saturday Kitchen intro, Bristol Suspension Bridge

Filming Saturday Kitchen intro, Bristol Suspension Bridge



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