Wine
Comments 29

Competition! Prosecco + Food Matching: Submit Your Recipe

Regular readers will know that I’ve been having lots of fun at Covent Garden Real Food Market. Serving up food from my kitchen and matching it to wines, chiefly Bisol Jeio Prosecco, one of my favourite sparkling wines. When Denise & I decided to do the stall, we really wanted to do something fun and sociable. We wanted a great wine, with some fizz and energy. Something that would match the food, and provide a fun experience for our customers. We’d sampled Bisol at a tasting and so we bought some from Bibendum to serve at the stall.

The world of food & wine matching is quite new to me. Before I would choose my wine and choose the food, not quite independently but nearly. I would always pair red wines with red meats, white wines with fish, but the intricacies of matching I just didn’t understand. It’s not a complicated and tedious process, learning bottle by bottle and glass by glass, it’s a thoroughly pleasant and indulgent affair. We like those kind of lessons! I am still learning and I am really enjoying it.

Initially the Bisol Jeio Prosecco was for the first week, but it proved so popular, we brought it back. Our first match was Bisol Jeio white prosecco with smoked salmon and cucumber pickle on Irish brown soda bread. A lovely match! I felt encouraged and progressed to match the Bisol Jeio Rose with slow roast pork. At home, I’ve matched the Bisol Jeio Prosecco to my prawn curry, risotto and love it with other fruity and/or fish dishes. They’re just my limited attempts.

Bisol are not just about prosecco, they also love food, boasting a fantastic restaurant, Ristorante Certosina on the island Certosa in Venice. They liked that we were matching the prosecco with non Italian foods and thought that it might be fun to explore this further by expanding the concept with a competition.

IMG_3311Mazzorbo Scarpa Velo.jpg alta bella

So here it is. It’s simple, submit your recipe with a photo that you think would be a good prosecco match. Post it on your blog with a link back to this post, and the trackback will appear in the comments. Not a blogger? Please submit via the Contact Me page, you entry would be most welcome! All entries must be submitted by Wednesday 21st October, just over 2 weeks.

5 finalists will meet to prepare their dishes and the best match will win a gorgeous meal for two with me and a representative from Bisol at the chefs table in bloggers favourite Trinity, London. Giles Coren has proclaimed it “the perfect restaurant”. All 5 finalists will receive a pair of tickets for the wine show in London 22 – 28 October.

Just one problem, you’ve not tried Bisol? Come down to my stall at the Covent Garden Real Food Market this Friday 9th October and sample a glass on the house from 6pm. We want this to be fun and interesting, bringing the experience from the browser to the real world.

So, if you think you can handle my table manners, submit your recipe. Simple or complex, they will be judged on how well they match, not on the intricacy involved. It’s a fun competition with a great prize. So, what are you waiting for?! Send me your recipes :)

More info on Bisol Jeio Prosecco here [PDF].

This entry was posted in: Wine

by

I like food. I like to make food. Eat food. Photograph food. Write about food. Mainly in London but when I am lucky or organised further afield.

29 Comments

  1. Pingback: Bibendum » Jack of all Trades

  2. Awwww….why did I only just hear about this. Hmm…there’s 3 hours until the 21st. Do I have enough time?

  3. Pingback: Last chance: Get your competition recipes in! « eat like a girl

  4. Woopwoop! Late Entry!

    After trying the Prosecco, I think that its sweetness would be matched by a spicy cake, prehaps something traditional but not too heavy. A cake with a full flavour and kick to stand up to the fruityness of the Prosecco.

    So, a modern interpretation of the classic “Seed Cake”. (Thank you, Delia, for the basic recipe)

    Ingredients
    – 4 oz (110g) butter at room temperature
    – 4 oz (110g) caster sugar
    – 2 large eggs, beaten
    – 5oz (150g) self-raising flour
    – 1oz (25g) ground almonds
    – 2-3 tablespoons milk
    – 2 rounded teaspoons caraway seeds
    – 2 level tablespoons demerara sugar
    – 1 tablespoon flaked almonds, crushed a bit
    – 1 carrot grated
    – 2 medium heat chillis, chopped
    Pre-heat the oven to gas mark 4, 350F (180C).

    Method

    First cream the butter and sugar together until the mixture is pale and fluffy, then gradually beat in the beaten eggs a little at a time. When all the egg has been incorporated, take a metal spoon and lightly fold in the ground almonds, caraway seeds, flour, carrots and chillis. Then add enough milk to give a good dropping consistency and spoon the mixture into the prepared tin. Level off the surface with the back of a spoon then sprinkle the demerara sugar and crushed almonds all over. Bake in the centre of the oven for about an hour or until the cake shows signs of shrinking away from the sides of the tin.

    Best served with tea, ice-cream, or Prosecco!

    Pictures:

    http://www.flickr.com/photos/purpaboo/sets/72157622638326256/

  5. Pingback: Bisol Jeio Prosecco Food & Wine Matching Competition – The Entries « eat like a girl

  6. Pingback: Prosecco prosecco prosecco » goodshoeday likes...

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