Chef Series: Michael Notman-Watt, The Syndicate Kitchen
Our Chef Series Recipes champion the talented chefs that we work with and aim to help you make the most of the delicious, seasonal produce that is readily available. English Sparkling Wines pair fantastically with food so if we can inspire people to be drinking more of our wines with their meals then all the better!
With this in mind, the second recipe in our Chef Series has been prepared by the fantastic Michael Notman-Watt of The Syndicate Kitchen. He's the brilliant chef behind our Wine Pairing Dinners in the vineyard, so for those of you who've joined us in the past you'll be very familiar with Michael's delicious cooking!
Awarded Young Sussex Chef of the Year in 2018, he was previously Head Chef at 64Degrees in Brighton before starting his own project, The Syndicate Kitchen. Here Michael works with producers and craftspeople from every walk of life to put on bespoke food-led experiences around the UK celebrating sustainability and the bonds people can create around food. Michael can be followed on Instagram at @thesyndicatekitchen
RHUBARB & ALMOND TURNOVER WITH
CHEAT'S WHITE CHOCOLATE CUSTARD
For the Turnovers:
1 Sheet Ready-Rolled Puff Pastry (or if you fancy making your own, below we’ve attached an additional recipe for Rough Puff Pastry)
50g Softened Unsalted Butter
60g Caster Sugar
50g Dark Muscovado Sugar
100g Ground Almonds
1 tsp Ground Cinnamon
1 tsp Pink Peppercorns - roughly ground in a pestle & mortar
1 Egg Yolk
1 Egg (Beaten for the glaze)
For the Cheat’s White Chocolate Custard
200g Whole Milk
200g White Chocolate (chips or a bar broken into small pieces)
1 Lemon (zested)
- Wash and cut the rhubarb into half-inch pieces. Place in a bowl and combine with the caster sugar, before putting aside for later.
- In a separate bowl, add the butter, muscovado sugar, cinnamon and pink peppercorns. Beat it until smooth, then add the egg yolk and the ground almonds. Beat again until smooth.
- Combine the chopped rhubarb with the almond mix.
- Line a large baking tray with parchment paper or a Silpat mat.
- On a lightly floured surface, lay out the sheet of puff pastry and cut into 6 squares. Divide the rhubarb mixture into the centre of each puff pastry square, then fold the pastry across diagonally to form triangles. Using a fork, crimp together the edges then transfer the turnovers to the prepared baking tray, spacing them at least 2 inches apart.
- Place the tray into the fridge and chill for 30 minutes. Preheat your oven to 180°C.
- Once chilled, cut 3 or 4 small slits in the top of each turnover then brush them with the beaten egg. Sprinkle the turnovers generously with the demerara sugar.
- Bake for 20/25 minutes until golden and puffed. Once cooked, transfer to a cooling rack and allow to cool slightly.
- In the meantime, it’s time to make your Cheat’s Custard. Add the lemon zest to the milk in a medium heavy-based saucepan and slowly bring it to the boil. Once boiled, remove it from the heat and whisk in the white chocolate until melted.
- Serve the turnover with liberal lashings of custard and enjoy with a glass of Wiston Rosé NV. (With notes of rhubarb and red berry, this wine is utterly delicious with this dessert!)
300g Plain Flour
1 tsp Table Salt
225g Cold Unsalted Butter cut into half-inch pieces
Approximately 150g - 175g of Ice-Cold Water
- Sift the flour and salt into a large bowl and add the butter pieces. Without working the butter too much, gently coat the butter pieces in flour. You must have large chunks of butter!
- Make a well in the bowl and pour in about two-thirds of the water, mixing it until you have a firm, rough dough, adding extra water if needed.
- Wrap and leave to rest for 20 minutes in the fridge.
- Turn out onto a lightly floured board and gently form into a smooth rectangle.
- Roll the dough in one direction only, until 3 times the width, about 20 x 50cm. Keep edges straight and even. Don’t overwork the butter streaks; you should have a marbled effect. Fold the top third down to the centre, then the bottom third up and over that. This is the first fold.
- Give the dough a quarter turn to the left and repeat the above process again. This is the second fold. Wrap and leave to rest again in the fridge for 20 minutes.
- Turn out onto a lightly floured board again and with the crease facing you, give the dough a quarter turn to the left and repeat the above process again. This is the third turn.
- Give the dough a quarter turn to the left and repeat the folding process for the 4th and final time. Wrap and leave to rest again in the fridge for 20 minutes.
- The dough is now ready to roll. Use half to make 6 turnovers.
- Roll into a square about the thickness of a £2 coin and follow the turnover recipe.
We continue to be amazed by the incredible support from customers at home and in the trade.
Though the team here at the winery is smaller currently, the family feels bigger than ever: thank you, to everyone who has reached out, bought wine, read our newsletter, liked an Instagram post, shared a facebook story, ridden this distanced journey with us, of virtual communications (and virtual tastings) – it has all made a difference and we have felt cheered on.
As a result of the ongoing COVID-19 pandemic, we are now operating with a scaled back team at Wiston Estate ensuring everyone is keeping socially distant. Hygiene also continues to be of the utmost importance to keep everyone safe. Those of the team that can be working from home are doing so and for those on site, sanitiser and gloves are now second-nature.
However vines and winemaking stop for no one. Disgorging, bottling and other winemaking processes still need to occur. Now also is one of the most important parts of the vine-growing season: flowering is taking place and we're waiting for fruit to set. Our Vineyard Manager, James McLean, has been working in isolation out in the vineyard since lockdown, tending carefully to our vines. The hope contained in the harvest this year means more than ever.
Please contact firstname.lastname@example.org or call 01903 877845 to place your orders. We are still offering a Next Working Day delivery for orders placed before 12pm Monday to Friday.
All of our English Sparkling Wines are still available online. To make sure Wiston can still get to you even if you can’t come to us, we’re now offering Free Delivery on all orders of £50 or over during the COVID-19 pandemic. Simply use the code FREESHIPPING when placing an order either online or over the phone (01903 877845).
Additionally for all orders of a case (6x75cl bottles) or more we will also throw in one of our brilliant Wiston Stoppers for free to help your fizz keep going for a week!
Tours & Events
Given the current Coronavirus situation, we have taken the decision here at Wiston to postpone wine tours until further guidance has been given by the government.
For those of you who have already booked onto tours, we will of course be more than happy to re-arrange for a later date. To do this please email email@example.com.
If you have any questions about orders or tour bookings please email firstname.lastname@example.org and we will endeavour to get back to you as soon as we can.
Please keep safe, and continue to do your part by following Government guidelines.
Our sincerest thanks to all of you once again for your support.
Chef Series: Dom Goring, Heckfield Place
As the days get longer and warmer, we are extremely lucky in the UK to be blessed with an abundance of delicious, seasonal ingredients. And with the current challenging times upon us and families stuck at home, it’s even more important to make the most of what is readily available to keep healthy, but also to save money.
As one of the leading English Sparkling Wine producers, we at Wiston Estate are fortunate to have our wines served in some of the best restaurants in the UK. In the light of the COVID-19 pandemic we want to take this opportunity to champion the fantastic chefs that we work with and help encourage people to buy local in support of their local farmers. Because of their purity and freshness, English Sparkling Wines pair fantastically with food so if we can inspire people to be drinking more of our wines with their meals then all the better!
The first recipe in our Chef Series has been prepared by the brilliant Dom Goring, who is Sous Chef at Skye Gyngell’s Hearth Restaurant, Heckfield Place. The surname may sound familiar as he is Pip's youngest son and credits her as the inspiration behind his career in cooking. Dom can be followed on Instagram at @domgoring
LEG OF LAMB WITH POTATO BOULANGÈRE
1 kg Lamb Bones
A Sprinkle of Peppercorns
1 Leg of Lamb 1.5-2 kg
1.5 kg Potatoes
2 Onions (Optional)
A Handful of Thyme
A Bunch of Wild Garlic
First you need to make a Lamb Stock. If you’re able to get to a butcher ask them if they have any lamb bones available. Alternatively you could ask them to butterfly a lamb leg, which means taking the lamb meat off the bone and you can use the bone from the leg. (Dom ordered his Lamb from Matt Chatfield at Philip Warren Butchers who offer delivery to your door)
Roast or brown the bones in a baking tray at 200ºC for about 35-45 minutes, or until they are looking really brown and almost crispy. Place these, along with the carrot, leek and onion (roughly cut into two or three pieces), bay leaves and peppercorns into a pot of water, which just covers the bones. Bring the pot to a gentle rumble, similar to a slow spewing of magma in a volcano, and leave for at least 2 or 3 hours. Ideally it would be good to leave in an oven or aga overnight on a very low heat to intensify the flavour, but if this isn’t an option 3 hours on the stove should be good.
While the stock is gurgling, enjoy a cup of tea and a read of your book for half an hour or so.
Take the leg of Lamb out of the fridge.
Next wash the potatoes. Peeling is optional. Slice them as thin as you can, but it doesn’t matter if they’re not super thin. A mandolin can help but be extremely careful of fingers!
Once the potatoes are sliced, put them in a bowl and season them generously with salt and pepper. I have a big propensity towards salt so I will add a few shovels worth, but I’m aware others might not enjoy that much salt so season according to your preference. Hopefully by now the 3 hours are up on the stock and it can be drained into a bowl.
This is also the time to decide whether to add onions or not, which again is a personal preference. If you do include them, slice thinly and sweat in a little oil or lamb fat if there is any until they are soft and a little caramelised. Add a pinch of salt when you fry them as this helps break the cell walls of the onion down. Once they are fried, we come onto the layering process.
You will need an ovenproof dish or baking tray 4-5 inches deep, but it depends on how many potatoes you have. Start with a layer of potatoes on the bottom (no need to be neat but you can be if you wish). Once the base is totally covered, add a few of the wild garlic leaves - I just rip them up and scatter over the potatoes. Add the onions and thyme as well, a little at a time. Keep repeating the layers until you have a filled dish. Pour over the lamb stock and place in the oven at 200ºc for an hour until the potatoes are soft and the top will be golden and crispy.
Hopefully your oven will allow you to put a rack over the potatoes so that you can cook the Lamb directly above them. Make a few incisions into the lamb and stuff the garlic cloves into these. Drizzle a little oil over the lamb and season with salt and pepper. Place the lamb on the rack atop the potatoes. The fat and juices will fall into the potatoes making them even more delicious. If the bone is still in the lamb it will take around 1hr 15 mins. If it’s been butterflied 40-45 mins should be good for pink Lamb.
Serve with any seasonal green vegetables you can find, such as Cavolo Nero, Peas, Broccoli, Spring Greens. A Salsa Verde would also go really well.
When thinking about wine pairing, why not enjoy this with our Wiston Estate Rosé 2014? Coming from a warm year and with Pinot Noir dominating the blend, this vintage wine is fuller bodied than most English Sparkling Rosés. With its fresh acidity and spicy, redcurrant notes this will be the perfect accompaniment with Dom’s dish. Enjoy!