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The big Friday night in is back! Menu:

Ladies and gentlemen

“The Big Friday Night In” is back, starting on the

19th March

As before, pick-up your takeaway from the trailer in our car park Fridays between 5.30 and 7.30pm

Shop shuts at 6.30pm so if you would like to pick-up our matching wine, be sure to get here early.  

Joining Emma Bennett in the trailer this time will be chef Luke Pickman who has had over 15 years’ experience in the industry.  Luke`s passion for cooking started from an early age, inspired by his grandparents` enjoyment of growing and cooking their own produce. Luke loves to express his creativity through interesting menus, using local, and fresh seasonal produce.   We hope you will give him a big welcome to Gt Horkesley.

An exciting seven-week programme, with Kathy`s matching wine recommendations.

 

Food pre-orders to:

Emma Bennett

info@thefoodstation.co.uk

Mob: 07587 196 496

 

Week 1 – 19th March

Menu

Seafood Marinara with prawns, mussels, squid and octopus.

Vegetable Marinara (V)

White Chocolate Mousse

 

Wine recommendation

Alba Martin Albarino, Rias Baixas, Spain 2017, £16.99

This clean citrus Albarino gives pear and white fruit aromas on the nose. It is a dry, medium bodied white wine, with balanced acidity. Although those white fruits are found on the palate there are mineral and stone qualities in addition. Simply delightful.

 

Week 2 – 26th March

Menu

Traditional Greek Moussaka served with Olive & Feta Salad and Pitta Bread

Roast Vegetable and Lentil Moussaka served with Olive & Feta Salad and Pitta Bread (V)

Baklava

 

Wine recommendation

La Bascula “The Charge” Tempranillo Garnacha Rioja, Spain 2018, £13.99

A vibrant red with cherry and plum characteristics. Aged for 9 months in French & American oak this Rioja shows a wonderful purity of black cherry fruit and well-balanced spicy oak with a touch of coffee and dark chocolate. Divine.

 

Week 3 – 2nd April (Easter)

Menu

Shoulder of Mutton Pie served with Jersey Royals and Chargrilled Tender stem Broccoli

Blue Cheese and Asparagus Pie served with Jersey Royals and Chargrilled Tender stem Broccoli (V)

Chocolate and Salted Caramel Pot

 

Wine Recommendation

Chateau Baron Bellevue Cotes de Bourg, Bordeaux, France 2014 £13.99

A predominantly Merlot (80%) Bordeaux with 15% Cabernet Sauvignon & 5% Cabernet Franc. No insecticides are used on the vines, a third of which are over 30 years old. The wine is then aged for 18 months in barrels. The result is ripe and spicy with bramble flavours. A perfect accompaniment for both pies on offer, this evening.

 

Week 4 – 9th April

Menu

Lebanese Tapas

Lebanese Spiced Pulled Pork with Gnocchi

Roast Chicken with Preserved Lemons

or

Ricotta and Oregano Meatballs (V)

Fried Cauliflower with Pine Nuts Capers and Chilli (VG)

Watermelon, Green Apple & Lime Salad

Roast Asparagus, Almonds, Capers and Dill

Pitta with a selection of dips; Harissa Houmous, Cinnamon Labneh, Black Olive Tapenade 

 

Blueberry, Almond and Lemon Cake

 

Wine Recommendation

Waterkloof Circle of Life, Stellenbosch, S. Africa, 2016 £13.99

This delightful South African white wine, biodynamically farmed, as well as being suitable for vegans, will complement the Tapas dishes on offer nicely. A blend of Sauvignon Blanc (67%), Chenin Blanc (29%) and Semillon (4%), this complex, full bodied wine has peach notes on the nose with citrus and lemon flavours on the palate. Although it has a mineral core there is a delightful creamy middle feel. The grapes are aged on the lees for 10 months prior to blending giving plenty of structure.

Of course, if you, like me, prefer a red, this is the perfect opportunity to open one from Lebanon:

Domaine des Tourelles Vieilles Vignes Carignan, Bekaa Valley, Lebanon 2018, £19.99

We have an organic traditional Lebanese wine from one of the longest and most highly acclaimed wineries in the Bekaa Valley. Made from vines which are more than 50 years old, this exotic, full flavoured wine has notes of ripe red fruits, liquorice, dark chocolate, and fig.

 

Week 5 – 16th April

Menu

Coq au Vin, Olive Oil Mash and Spring Greens

Stuffed Courgette, Olive Oil Mash and Spring Greens

Crème Caramel

 

Wine Recommendation

 Genetie Bourgogne Pinot Noir Illumine, Burgundy, France £18.99

A red burgundy with excellent purity of fruit, and balance. It is elegant with red cherry aromas and a palate of wild strawberry and ripe fruit flavours. Medium bodied and fresh, it is a perfect match with the Coq au vin.

 

Week 6 – 23rd April

Menu

Beef Stroganoff and Wild Rice

Wild Mushroom and Rice

Lemon Posset

 

Wine Recommendation

Darling Cellars Old Bush Cinsault, Darling, S. Africa 2018, £16.99

An intriguing aroma of sour red cherries and candy floss leads to a moreish palate which displays rich-fruit, forest floor and white pepper. Very popular with customers here at The Wine Centre. Produced from 38 year old vines, matured 22 months in oak.

 

Week 7 – 30th April (bank holiday weekend)

Menu

BBQ

Lamb Kofta with Tzatziki

Lemon and Thyme Chicken

Fillet of Seabass Skewers with Chimichurri

Cumin Spiced Courgette, Pepper and Halloumi Kebab

Corn on the Cob with a choice of butter; chilli butter, garlic butter or marmite butter

New York Baked Cheesecake

 

Wine Recommendation

Zuccardi Brazos de los Andes Malbec, Uco Valley, Mendoza, Argentina 2018, £11.99

This an easy-going Malbec from fruit grown high up in the Uco, full of blackcurrants and plums. The perfect BBQ party red to go with Luke`s bank holiday feast. Enjoy!

A better match with the Seabass Skewer and Lemon and Thyme Chicken Fillet is this one:

Tirecul La Graviere Ulma Bergerac SW France 2018, £13.99

New to The Wine Centre is this little beauty from SW France. Better known for its sweet wine, Monbazillac, this is a dry white with fruit salad characteristics, made from a mixed bag of organically grown grapes, of Semillon, Muscadelle, Chenin and Sauvignon Blanc. Oh joy!  

 

Week 8 – 7th May

Greek Menu

Traditional Pork Souvlaki

or

Barbecued Seabream with Lemon & Parsley Oil

or

Courgette & Halloumi Fritters

and

Served with Sesame Flatbreads, Tzatzkiki & Melitzanosalata

Baby Leaf Salad

Salad of Olives, Feta, Red Onion, Tomato, Cucumber & Mint

Baklava

 

Wine Recommendation

 

Savatiano Old Vines, Greece, 2018, 75cl, £15.99

A great white wine with fresh fennel and floral aromas leading onto a broad peachy palate with lemon and herbal characters. The wine is textural with a crisp, citrus-tinged, yet balanced finish.

Week 9 – 14th May

Moroccan Menu

Chermoula Prawns with Calamari, Tomatoes and Avocado

Shakshuka – Meatball and Egg Tagine

or

Bakoula Feta and Pine Nut Pies

Aubergine & Pumpkin Tagine w/ caramelised Onions

and

A medley of Moroccan Salad 

Rhubarb Crumble

 

Week 10 – 21st May

Scandinavian Menu

Gravadlax

Scandinavian Chicken and Rice Salad

Or

Crispy Sliced Lemon Hasselback Potatoes

Roast Beetroot with Soured Cream Hazelnuts and Dill

and

Accompanied by A selection of Pickled Vegetables; Carrot, Fennel, Radish and Cucumber

Rye Bread

Saffron Cake

 

Week 11 – 28th May (bank holiday weekend)

Fish Tapas

Cuttlefish with Garlic and Parsley

Garlic Shrimp with Wine and Saffron

Fried Calamari

Fried Cod with Garlic Aioli

Or

Aubergine Rolls with Feta

Potato Tortilla Squares

Padron peppers

Asparagus with Egg and Capers

and

Green Leaf Salad

Basque Cheesecake

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