February 2005 : Who should you believe?

Continuing my theme on the growing problems of French wine producers, in March this year, several major producers are arriving in the UK from Hungary with a gigantic tasting at the Royal Opera House. They're here to promote their wines, emphasising the hugely improved production methods with the accent on good quality wines at keen prices.

Also arranged is a tasting of Chilean wines on Wednesday 23 March from 6pm - 9pm at Vinopolis in London. Tickets are £10 per person and can be ordered from Wines of Chile on 01344 872229 or email: info@winesofchile.org.uk This is a splendid opportunity to taste dozens of wines (all of which are available from Asda, Majestic, Waitrose, the Co-op, Oddbins, Sainsbury's, Somerfield) plus there will be other wine merchants there too - promises to be a most enjoyable evening.

At the Academy we are currently tasting wines from Spain, but showing grapes unique to Spain - not the usual suspects. It is an amazing revelation as many of these indigenous grapes make superb wines - again at reasonable prices and very good quality. Spain's wine history goes back at least 3,000 years when Phoenician traders founded a port on the South-Western Coast called Gadir (now Cadiz) - then moved inland to establish a city called Xera (now Jerez), and planted vines in the surrounding hills producing naturally strong and sweet wines which are the origins of Spain's fortified wines.

By the beginnings of the Christian era, Spanish wines were amongst the most heavily traded commodities in the Mediterranean and North America. However, fashions change and today sherry sales in the UK in no way match the past. Their new table wines though are winning an increasing market. More worries for the French I feel!

Happy & Healthy Drinking!
Kenneth Harry Putt

This month's recipe : Warm Spicy Salad Leaves with Red Pepper, Chilli, Ginger and Parmesan Cheese

I was asked to make a light salad for some clients of mine and came up with this idea - how could I flavour the leaves but still leave it light ? Read below and you will find out. You can add more or less chilli depending on your own tastes but the salad does have a lovely "kick". This can be served as a starter or (in the Summer) to accompany meat or fish. I hope you enjoy it - something a little different I think!

Ingredients (for 4 people):

1 mixed bag of lettuce - whatever your preference
1 red pepper
1 large red chilli (or 2 small ones)
2 shallots
½ piece ginger
4 oz parmesan cheese grated, or thinly sliced
Olive oil
Balsamic vinegar
Salt and pepper

Method:

Cut away the stalk and discard the seeds of the pepper and any of the white bits. Slice length-wise thinly and then chop into small dice. With the chilli, again discard the stalk and seeds (unless you want it really hot) and again slice thinly length-wise and chop very finely - the last thing you want is big bits of chilli! Chop the shallots thinly as well and add to the pepper and chilli, then slice the ginger thinly and dice that too.

Heat the Olive oil in either a pan or frying pan - you want enough oil to moisten the chopped vegetables so that they don't burn. Once you add chopped vegetables to the pan, make sure the heat is not too hot. Add seasoning and keep checking and stirring the diced mix - it should take about 10 mins to soften and cook. The vegetables should be soft but not too brown, as burnt chilli is very bitter. Let this mixture cool. Taste and check the seasoning. Once you are ready to serve, put the salad into a big bowl together with the pepper mix, a little olive oil and about 1-2 tbsp of balsamic vinegar. Mix well, making sure all the lettuce is coated, and then divide between the 4 plates. Sprinkle over the parmesan between the plates and serve.

Happy & Healthy Drinking!
Kenneth Harry Putt

This month's recipe : Warm Spicy Salad Leaves with Red Pepper, Chilli, Ginger and Parmesan Cheese

Ingredients:
4 single chicken breasts, boned and skinned
Plain flour
Vegetable Oil
1 onion, chopped and sliced
2 fluid oz chicken stock
half a lemon, juiced
half a lemon, sliced for garnish
fresh parsley sprigs for garnish

Method:
Pound each breast to a quarter-inch thickness with a meat mallet. Coat each piece of chicken in flour, then sauté in oil over medium heat for approx 2 minutes on each side. Remove from pan and place to drain on kitchen towel.

Add onion to pan and sauté for max 2 minutes. Remove and drain off excess oil, return chicken and onion to pan. Pour chicken stock and lemon juice over chicken, then cover and simmer for 5 minutes. Arrange chicken on a dish and garnish with the lemon slices and parsley. So tender you can cut it with a fork!