June 2005 : Hiding one's age

Physicists at Bordeaux University have developed a method of dating wine by measuring its radioactivity! The benefit of this new research is to be able to detect fraud i.e. is a vintage stated on a wine label correct or has there been some underhand skulduggery?! My experience through the years is that wine growers would never stoop to such measures (excuse me while I laugh!)

The other interesting news from France is the continued unrest by wine growers in the south (Languedoc/Roussillon). They are in deep trouble as demand for French wine has decreased and cheap imports are flooding the market. Thousands of hectares are being grubbed out and there are violent protests every week. Why the grubbing out?
EU subsidies of course! How much would you like to bet that alternative crops will be sown and they'll receive a subsidy for that too! I wonder if our Prime Minister is contemplating this during his negotiations on the British rebate!

During these momentous events - we at the Academy are tasting some indigenous wines from Portugal made by José Neiva Correia top winemaker at DFJ Vinhos and I have to inform you - the French need to be very seriously worried indeed! These wines are stunning and at very competitive prices too.

Quel Dommage!

Happy & Healthy Drinking!
Kenneth Harry Putt

This month's recipe : Stuffed peppers with Butternut Squash and a breadcrumb topping

Ingredients : (for 4 people)
- 2 red peppers
- 2 yellow peppers
- 1 butternut squash
- 1 knob of ginger
- 1 leek
- Feta cheese (1/2 packet)
- 1 slice of brown bread, made into breadcrumbs
- Olive oil
- Salt and pepper

Method:
Cut the two peppers in half (keeping the green stalk on) by cutting through the middle gently. Throw away the seeds. Next, peel the butternut squash and de-seed the bell part of the vegetable. Chop into small dice and place a handful into each pepper. Put the remaining butternut sqaush into a bowl to mix with the other ingredients (you may not need to use all the squash, as you do not want to overfill the pepper).

Dice the leek, wash and fry off with a tsp of grated ginger in olive oil until soft. Season and add to the butternut squash. Dice the feta (or crumble it up) and mix with the rest of the ingredients. Spoon this mixture into each pepper and sprinkle with the breadcrumbs.

Place onto a baking tray and place in a hot oven at 180 degrees for 20-30 mins, or until the pepper and butternut are soft. Serve with a lovely summer salad. Enjoy!