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Anna Barnett’s Valentine’s Menu

If there’s one thing we know our Peter’s Yard community loves, it’s good food – which is why this Valentine’s Day, we’re celebrating exactly that.

We’ve partnered with foodie, author and podcast host, Anna Barnett, to share two mouth-watering recipes using our sourdough crackers and flatbreads – both of which are accompanied by complementary drinks pairings.

Whether you’re surrounded by housemates, partners or family, this menu is sure to impress and great for sharing. Don’t worry, it can also be easily adapted for solo foodies too! We hope you enjoy trying it.

 

Truffle bites

Makes around 10-12
Preparation time – 10 minutes
Cooking time  – 0 minutes

Ingredients

For the cheese topping;

  • 150g ricotta
  • 2 heaped tablespoons of thick Greek yogurt
  • 1-2tsp black truffle in oil (optional)
  • sprinkle of sea salt flakes
  • several turns of black pepper
  • ½ tsp chopped thyme leaves
  • Zest of ½ lemon
  • Truffle Pecorino – 150g – cut into small chunks

Garnish with:

  • Several sprigs of thyme
  • Lemon zest
  • Truffled honey/or regular honey

Serve on our Original Sourdough Crackers.

Instructions

Combine all ingredients for the cheese topping adding in both the truffle and seasoning in increments to suit your taste. You’re aiming for a hint of truffle rather than it being overpowering.

Make up your canapés by adding a teaspoon of the truffle cream topping, add a chunk of pecorino, drizzle with honey and finish with a little extra lemon zest.

Wine pairing

Spatburgunder Natur, 2018 DB Schmitt – Pinot Noir.

This more delicate expression of Pinot Noir means it doesn’t overpower the truffle in the canapé. There’s a coming together of berries and spice, which works well with this rich Pecorino. A low intervention wine that prides itself on respecting nature.

 

 

Quick sticky shallot, black pepper and bay chutney

Makes 1 small bowl
Preparation time – 5 minutes
Cooking time – 20 minutes

Ingredients
  • Glug of olive oil
  • 2 large Banana shallots (220-250g) – peeled and cut into thin rings
  • 1 fresh bay leaf
  • Sprinkle of sea salt flakes
  • ½ tsp freshly ground black pepper
  • 1.5-2tbsp soft brown sugar
  • Splash/60ml of water
  • Squeeze of lemon juice
Serve with
Instructions

Prepare your shallots and set to one side. Take a large non-stick frying pan and place over a medium heat. Once hot add a glug of oil followed by the bay leaf and shallots, cook down until sweet and sticky for around 12-15 minutes. Add in seasoning plus the sugar and water and allow the sugar to dissolve turning up the temperature if necessary. Cook for a further five minutes until you have a sticky, sweet chutney. Finish by adding in a hit of citrus then transfer to a sterilised jar or serve warm.

Wine pairing

Low intervention wine – Pinot Noir ‘Sous la Roche’ Arbois, Domaine de la Borde Julien Mareschal 2019. A red wine with notes of red fruits and a hint of spice but also depth from the aging process that takes place over 18 months in an oak barrel. Great with the younger variety of camembert which doesn’t need a heavier bolder red wine to stand up to it.

 

 

 

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