Bistro Pinot Noir 's Pairings

 

APPLE SLICES WITH TOME CHEESE

 


Preparation: 15 min

Cooking time: 0 min

For 6 people

 


INGREDIENTS

  • 300 g Tome sheep's milk cheese
  • 4 Granny Smith apples
  • 100g black cherry jam
  • Pepper

 


PREPARATION

Wash and cut the apples into slices. Cut the cheese into slices about 5 mm thick. Top each apple slice witha slice of cheese. Spread a thin layer of jam on the cheese.

 

 

MINI SKEWERS OF MANCHEGO, LOMO AND TOMATO

 


Preparation: 5 min

Cooking time: 0 min

For 6 people

 


INGREDIENTS

  • 150g manchego cheese cut into cubes
  • 12 thin slices of lomo
  • 12 cherry tomatoes
  • Pepper

 


PREPARATION

Put a cube of manchego, a slice of lomo folded in three and a cherry tomato onto cocktail sticks. Season with pepper. Served chilled.

 

KEBBEH LAMB PATTIES

 


Preparation: 30 min

Cooking time: 30 min

For 6 people

 


INGREDIENTS

  • 600g lamb
  • 200g bulgur wheat
  • 5 or 6 sprigs of flat parsley
  • 1 onion
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon paprika
  • 1 teaspoon harissa chili paste
  • 50g pine nuts
  • 100ml grape sed oil or frying oil
  • 1 teaspoon salt
  • 5 peppercorn mixture

 


PREPARATION

Soak the bulgur in a bowl of cold water for 30 minutes. Drain. Wash and pick the leaves off the parsley. Peel and coarsely chop the onion. Use a food processor to chop the meat together with the onion and parsley. Place this mixture in a large bowl. Add the bulgur, pine nuts, harissa, spices, salt and pepper. Combine all the ingredients with your hands to obtain a homogeneous mixture. Dip your fingers in water and shape balls the size of a walnuts. Heat the oil in a shallow saucepan and cook the kebbeh 10 to 12 minutes over medium heat, turning them regularly. Drain on absorbent paper. Serve with cocktail sticks.

Bistro Sauvignon Blanc 's Pairings

 

FETA CIGARDS

 


Preparation: 35 min

Cooking time: 10 min

For 6 people (24 cigars)

 


INGREDIENTS

  • 6 sheets of brock pastry
  • 200g mozzarella
  • 200g feta
  • 1/2 bunch flat parsley
  • 1 beaten egg yolk
  • 5 peppercorn mixture
  • 50ml grape seed oil

 


PREPARATION

Cut the feta and mozarella into very small pieces. Wash and finely chop the parsley. In a large bowl, mix the cheese with the parsley and some ground pepper. Cut each sheet of pastry into four. Position one of the quarter sheets on the work top, the curved side towards you, and place a tablespoon of the cheese mixture in a horizontal strip. Brush the point at the top with beaten egg and fold over the sides inwards. Roll up to male a cigar shape, being sure that the point at the ends is firmly sealed. Make the other cigars in the same way. Heat the oil in a wok or shallow saucepan and then fry the cigards for two minutes, turning them over halfway through: cook in several batches. Drain on absorbent paper. Serve the cigars warm or cold.

 

 

POTATOES STUFFED WITH GORGONZOLA

 


Preparation: 10 min

Cooking time: 20 min

For 6 people

 


INGREDIENTS

  • 18 small potatoes
  • 6 slices of Batonne ham cut into slices
  • Salt and pepper

 


PREPARATION

Preheat the oven at 400F. Cook the potatoes in a pan of salted water for five minutes. Cool them in cold water, peel them and cut them in half lenghtwise. Place a slice of gorgonzola on one half. Top with the other half of the potato and hold in place with a strip of ham. Season with pepper. Bake in the oven for 15 minutes. Serve hot.

 

 

SMOKED SALMON ROLLS

 


Preparation: 25 min

Cooking time: 0 min

For 6 people

 


INGREDIENTS

  • 4 unsweetened wheat pancakes
  • 400g of smoked salmon
  • 2 fresh goat's cheeses
  • 2 tbsp chopped dill
  • 2 tbsp chopped chives
  • Pepper

 


PREPARATION

Mix the goat's cheese with the herbs in a bowl. Season with pepper. Place a pancake on the work top and cover it with smoked salmon. SPread with a thin layer of the herb-cheese mixture. Roll up and cut into 2 cm slices. Serve chilled.