Clever Petit Recipes - Le Petit Chat Chef

Clever Petit Recipes

If you can't boil an oeuf (egg), then we would like to help. Here's a range of simple recipes to accompany your favourite bottle of Le Petit Chat.

Le Petit Chat Red

  • Sweet Chilli Dogs
  • Sticky BBQ Ribs
  • Toffee Apple Treats
  • Autumnal Beef Stew
  • Blackberry & Apple Crumble
  • Butternut Squash & Turkey Bake
  • Rib-eye Steaks with Chilli Butter & Homemade Chips
  •  
  • Beef Bourguignon - French food at its best
  • Coq au Vin - A dish full of rustic French charm
  • Stuffed Roast Turkey with Red Wine gravy - a classic dish

Le Petit Chat White

  • Spinach & Halloumi Salad
  • Fish Tray Bake
  • Pumpkin Risotto
  • Fishcakes with Tartare-Style Sauce
  • Moules Mariniere
  • BBQ Chicken Burgers
  • Guy Fawkes Baked Potatoes
  • White Wine Sauce - the perfect accompaniment for a host of recipes
  • Creamy Chicken Casserole - Another French classic, bon appetit!
  • Salmon en Croute - Impressive for a dinner party but simple to prepare

Le Petit Chat Rosé

  • Smoked Salmon with Prawns, Horseradish and Lime Vinaigrette
  • Fabulous Fish Pie
  • Tomato and Basil Sauce for Pasta - a quick and easy vegetarian dish

 

Le Petit Chat Red Wine
Sweet Chilli Dogs

Sweet Chilli Dogs

Preparation time: 10 mins

Cooking time: 25 mins

Serves: 4

Method

1. Heat oven to 220C/200C fan/gas 7. Spread the sausages in a roasting tin and cook for 20-25 mins, turning, until golden and cooked through.

2. Meanwhile, fry the onions in a splash of oil over a high heat until almost softened and browning. Stir in the sweet chilli sauce and tomato purée with some seasoning, and cook for 1 min more.

3. Split the hot dog buns, add a spoonful of the sweet chilli onions, top with a sausage, then a spoonful more onions.

 

Ingredients

4 fat sausages (sweet chilli if you can get them)

2 onions, red, white or one of each

4 tbsp sweet chilli sauce

2 tbsp tomato purée

4 hot dog buns

Sticky BBQ Ribs

Sticky BBQ Ribs

Preparation time: 10 minutes

Cooking time: 30 minutes

Serves: 6

Method

1. Heat 1 tbsp of oil in a large saucepan. Add the carrot, onion and celery and cook for 2-3 minutes. Add the red wine, thyme, garlic and 2 bay leaves. Bring to the boil and simmer for 15 minutes. Allow to cool.

2. Place the beef in a large bowl and pour over the wine marinade. Cover and place in the fridge overnight.

3. Preheat the oven to 150C/300F/Gas2. Drain the beef from the marinade into a colander over a glass bowl. Reserve the marinade and set aside.

4. Heat 25g/1oz butter and 1 tbsp of the oil in a large frying pan. Add the bacon and cook until golden and brown. Add the shallots and transfer to a large casserole dish.

5. Heat 1 tbsp oil in a large frying pan. Pat dry the cubes of beef from the marinade mixture using absorbent kitchen paper. Add half of the beef to the pan and cook until brown on all sides. Remove the beef and transfer to the casserole dish with the bacon, shallots and vegetables. Repeat with the remaining beef and add to the casserole dish.

6. Stir in 2-3 large spoonfuls of the reserved marinade mixture to deglaze or remove any sediment from the pan. Pour into the casserole dish.

7. Stir in the plain flour, the remaining marinade mixture and beef stock into the casserole dish.

8. Bring to the boil, cover and place in the oven for 3-3½ hours or until the beef is very tender.

9. Halfway through cooking, heat the remaining oil and butter in a large frying pan and cook the mushrooms until brown. Add the brandy and cook for a few minutes.

10. Add the mushrooms to the casserole dish, stir and return to the oven the remaining cooking time.

Enjoy with other cool cats and a glass of Le Petit Chat Red.

Ingredients

1 500g pack pork spare ribs

1 Bunch of spring onions, roughly chopped

1 Red chilli, seeded and finely chopped

4 Garlic cloves, roughly chopped

6 Tbsp of rum

6 Tbsp of demerara sugar

6 tbsp of dark soy sauce

6 tbsp clear honey

6 tsp Dijon mustard

1 tsp ground allspice

Toffee Apple Treats

Toffee Apple Treats

Preparation time: 10 minutes

Cooking time: 10 minutes

Serves: 8

Method

1. Place the apples in a bowl and cover with boiling water. Dry the apples and remove any stalks. Insert a lolly stick into the stalk end of the apple

2. Open out a sheet of baking parchment on a work surface close to your hob. Add the sugar and water to a pan and cook over a medium heat. Once the sugar dissolves stir in the vinegar and syrup. Boil to 140 degrees centigrade (using a sugar thermometer to test) or 'hard crack' stage. To test, without a thermometer pour a little into a bowl of cold water, it should harden instantly and be brittle.

3. Twist each apple in the hot toffee then place on the parchment to cool and harden.

4. Serve with Le Petit Chat, the ideal warming red for a chilly bonfire evening.

Ingredients

8 Granny Smith apples

400g golden caster sugar

1 tsp vinegar

4 tbsp golden syrup

8 lolly sticks

Autumnal Beef Stew

Autumnal Beef Stew

Preparation time: 20 minutes

Cooking time: 2 hours

Serves: 4

Method

1. Firstly brown the meat in a large pan over a medium heat.

2. Add stock, herbs, bay leaf and seasoning, bring to the boil then simmer gently or 1 hour, stirring occasionally.

3. Stir in the potatoes, carrots, celery, onion and cornflour before covering and simmering for a further hour.

4. Adjust seasoning if required and serve in warmed bowls.

 

Ingredients

2 lb / 900g stewing beef, diced

3 tablespoons of vegetable oil

2 stock cubes

1 pint / 0.56 litre of water

2 teaspoons of dried herbs

Bay leaf

3 large potatoes, peeled and diced

1 large onion, roughly chopped

4 sticks of celery , cut into bite size chunks

4 carrots, cut into bite-size chunks

2 teaspoons of cornflour

 

 

Beef Bourguignon

Beef Bourguinon

Preparation time: 30 minutes

Cooking time: 2 hours

Serves: 6

Method

1. Heat 1 tbsp of oil in a large saucepan. Add the carrot, onion and celery and cook for 2-3 minutes. Add the red wine, thyme, garlic and 2 bay leaves. Bring to the boil and simmer for 15 minutes. Allow to cool.

2. Place the beef in a large bowl and pour over the wine marinade. Cover and place in the fridge overnight.

3. Preheat the oven to 150C/300F/Gas2. Drain the beef from the marinade into a colander over a glass bowl. Reserve the marinade and set aside.

4. Heat 25g/1oz butter and 1 tbsp of the oil in a large frying pan. Add the bacon and cook until golden and brown. Add the shallots and transfer to a large casserole dish.

5. Heat 1 tbsp oil in a large frying pan. Pat dry the cubes of beef from the marinade mixture using absorbent kitchen paper. Add half of the beef to the pan and cook until brown on all sides. Remove the beef and transfer to the casserole dish with the bacon, shallots and vegetables. Repeat with the remaining beef and add to the casserole dish.

6. Stir in 2-3 large spoonfuls of the reserved marinade mixture to deglaze or remove any sediment from the pan. Pour into the casserole dish.

7. Stir in the plain flour, the remaining marinade mixture and beef stock into the casserole dish.

8. Bring to the boil, cover and place in the oven for 3-3½ hours or until the beef is very tender.

9. Halfway through cooking, heat the remaining oil and butter in a large frying pan and cook the mushrooms until brown. Add the brandy and cook for a few minutes.

10. Add the mushrooms to the casserole dish, stir and return to the oven the remaining cooking time.

Enjoy with other cool cats and a glass of Le Petit Chat Red.

Ingredients

2 bottles of red wine (generally younger,fruity wine is best)

1.5kg/3lb5oz chuck steak, cut into 5cm/2in pieces

3 tbsp olive oil

1 carrot, peeled and cut into chunks

1 onion, peeled and cut into chunks

2 sticks celery, rough chopped

2 sprigs fresh thyme

1 head garlic, cut in half horizontally

4 bay leaves

50g/2oz unsalted butter

225g/8oz whole piece of bacon

450g/1lb shallots, peeled

2 tbsp plain flour

375g/12oz mushrooms

290ml/½ pint beef stock

5 tbsp brandy

freshly chopped flat leaf parsley

Coq au Vin

Coq au Vin

Preparation time: 30 minutes

Cooking time: 1 hour

Serves: 6

Method

1. Preheat the oven to 180°C/gas 4. Melt the butter and 3 tbsp olive oil in a large casserole dish. Add the shallots and fry for 5 minutes, until lightly browned.

2. Add the chopped mushrooms. Fry for 5 more minutes then transfer the onions and mushrooms to drain on kitchen paper.

3. Sprinkle the flour on a plate. Season with salt and freshly ground pepper. Coat the chicken pieces thoroughly in the seasoned flour.

4. Heat the remaining olive oil in the casserole dish. Add the chicken and fry until browned on all sides, around 10-15 minutes. Add the bacon and garlic and fry for 1 minute.

5. Pour in the Le Petit Chat Red wine and stock. Season with salt and freshly ground pepper and add the parsley (reserving 2 tbsp for garnish). Transfer to the oven and cook for 1 hour, until the chicken is tender. Half-way through the cooking time add the onions and mushrooms.

6. Scatter with reserved parsley and serve with Le Petit Chat Red, 'formidable'.

Ingredients

50g butter

6 tbsp olive oil

12 - 15 peeled shallots

175g button mushrooms, chopped

50g flour

black pepper

1.8kg-2.25kg chicken pieces

6 rashers smoked bacon, cut into strips

4 cloves garlic, crushed

300 ml red wine

300 ml chicken stock

1 handful of chopped parsley

Blackberry & Apple Crumble

Blackberry & Apple Crumble

Preparation time: 20 minutes

Cooking time: 55 minutes

Serves: 6

Method

1. Heat the oven to 180C/160C/ Gas mark 4

2. For the crumble add both types of flour to a large mixing bowl with the salt, butter and sugar. Simply rub the mixture between your fingers until it is the consistency of breadcrumbs.

3. Add the apples, blackberries, sugar and other fruit of your choice to a pan with 50ml of water over a medium heat until the apples soften.

4. Add the fruit to a baking dish and scatter crumble over the top.

5. Bake until the top is golden and the fruit is bubbling, approximately 55 minutes.

Ingredients

Crumble

140g plain flour

140g wholemeal flour

175g butter, diced

100g brown sugar

 

Fruit Filling

400g apples, cored, peeled and diced

1kg blackberries and other fruit of your choice (blackberries, cherries, plums)

2 tablespoons of sugar

Steak with chilli butter and chips

Rib-eye steaks with chilli butter & homemade chips

Preparation time: 10 minutes

Cooking time: 45 minutes

Serves: 2

Method

1. For the chilli butter, mash the parsley into the butter with the chilli, a squeeze of lemon juice, the zest and some seasoning. Chill until firm.
2. Heat oven to 200C/180C fan/gas 6. For the chips, toss all the ingredients on a baking tray, then season. Roast for 35-45 mins until golden and crisp.
3. Heat a good glug of oil in a griddle pan. Add the extra butter and the seasoned steaks, fry for 4 mins on each side (medium), then transfer to plates and leave to rest for 10 minutes.

4. Toss the leaves with olive oil and lemon juice. Divide between the plates, add the chips and top each steak with a piece of chilli butter. Serve with a glass of Le Petit Chat red.

Ingredients

1 tbsp finely chopped parsley
50g butter, softened, plus a little extra
1 red chilli, finely chopped
juice and zest ½ lemon
olive oil
2 x 200g rib-eye steaks, seasoned
2 handfuls mixed salad leaves

For the chips

450g floury potatoes, such as Estima, King Edward or Maris Piper, cut into chunky chips
2 tbsp olive oil
1 garlic clove, crushed

Butternut squash and turkey bake

Butternut squash and turkey bake

Preparation time: 15 minutes

Cooking time: 1 hour

Serves: 4-5

Method

1. Preheat the oven at 200C/400F/Gas 6. Peel, seed and roughly chop the butternut squash. Put the pieces of squash in a steamer basket and place over boiling water. Steam for 20-30 minutes until fully tender. They must be soft enough to mash.
2. Peel and roughly chop the onion. Peel and finely slice the garlic. Warm a couple of tablespoons of the olive oil in a large pan, then add the onion and garlic and cook until pale gold. Cut the mushrooms into thick slices or quarters and add to the pan with the leaves from the thyme sprigs. Fry until softened, then transfer to a mixing bowl.
3. Add a further tablespoon of oil to the pan, then, as soon as it starts to sizzle, add the minced turkey. Season generously with salt and pepper and then stir in a couple of heaped tablespoons of flour. Cook for 2-3 minutes, then pour in the red wine and a few shakes of Worcestershire sauce. Simmer at a low temperature for 5 minutes then add the mushrooms and onions. Continue cooking for 5 minutes then tip into a baking dish.
4. Mash the cooked squash with a potato masher then stir in a generous knob of butter and the grated orange zest, to taste. Season with salt and pepper.
5. Pile the mash on top of the turkey, dot with more of the butter, then bake for 35-45 minutes, or until the mash is lightly browned and slightly crisp on top.
6. Enjoy with seasonal vegetables and a glass of the remaining Petit Chat red.

Ingredients

a medium-sized butternut squash

a little olive oil

a large onion  

a large clove of garlic

15 chestnut mushrooms

3 sprigs thyme  

500g/1lb 2oz minced turkey

salt and freshly ground black pepper  

a little flour

400ml/14floz Petit Chat red wine

a little Worcester sauce  

a knob of butter

a little orange zest  

Roast Turkey

Stuffed Roast Turkey with Red Wine Gravy

Preparation time: 30 mins plus cooling time

Cooking time: 3 1/2 hours based on 4-5kg turkey

Serves: 8

Method

1. Preheat the oven to 180°C, 350°F, Gas Mark 4.

2. Put the turkey upside down in a roasting tin.

3. For the stuffing, cream the butter in a large bowl, and season. Beat in the egg, then the breadcrumbs and herbs. Stir in the chestnuts with the zest and juice of the oranges. Sweat the onion and garlic for 3-4 min until soft but not brown. Leave to cool, then add to the stuffing mixture. 

4. Add the stuffing into the neck cavity of the turkey. Fold the bird's skin flap over the stuffing and secure with cocktail sticks. Add the remaining stuffing to the body cavity. Tie the legs together with string and drizzle olive oil over the whole bird. Season well. Pour 300ml (10 fl oz) water into the roasting tin and roast the turkey for 3hrs 30min.

5. Increase the oven temperature to 200°C, 400°F, Gas 6. Remove the turkey and turn it over. Cover the skin with the pancetta (or bacon) and return to the oven for 30min or so, until browned. Pierce the sides with a skewer to check the juices run clear.

6. Transfer the turkey to a warm serving dish, wrap with foil and leave to rest for 1hr 30mins.

7. To make the gravy, sieve the turkey juices in a jug - you should have at least 300 - 400ml (10-14fl oz). If not, top up with water. Skim off the fat.

8. Put the roasting tin on the hob over a low heat and add the flour. Stir round the tin, scraping off the brown crispy bits. Add the wine and stir vigorously until it thickens. Add the cranberry sauce and turkey juices and continue to simmer, stirring continuously until you have a smooth gravy. Sieve, season and serve.   

Ingredients

4-5kg (9-11lb) turkey

100g butter softened

1 egg

150g breadcrumbs

Handful of flat leaf parsley, chopped

Handful oregano, chopped

450g (lb) cooked and peeled chestnuts, chopped

3 oranges

Olive oil

2 onions, peeled and chopped

6 cloves of garlic, peeled and finely chopped

150g (5 1/2 oz) smoked pancetta

1 tbsp plain flour

200ml (7fl oz) red wine

2 tbsp cranberry sauce

Le Petit Chat White Wine
Spinach & Halloumi Salad

Spinach & Halloumi Salad

Preparation time: 10 minutes

Cooking time: 15 minutes

Serves: 2

Method

1. Preheat the oven to 200ºC/fan 180ºC/Gas 6 and line a baking tray with a piece of greaseproof paper. Place the tomatoes on the tray and cook for 10-12 minutes until the skins start to split and the fruit softens.
2. Meanwhile, cut the halloumi into slices about 1cm thick. Heat 2 tbsp of the oil in a large frying pan and fry the slices for 2-3 minutes on each side, until golden and crispy.
3. While it is frying, drain the chick peas and put them into a large, shallow serving dish with the salad leaves. Put the remaining olive oil into a small lidded jar or jug with the lemon juice, mint and honey, and season well with freshly ground black pepper. Shake or stir well to combine just before serving.
4. When the halloumi is cooked, add it to the salad with the tomatoes. Drizzle over the dressing and toss together before serving with crusty bread.

Ingredients

225g Cherry Tomatoes on the Vine

250g Halloumi Cheese

6 tbsp Olive Oil

400g Chick Peas in Water

120g Watercress, Rocket and Spinach Salad

Juice of 1 small lemon

3 tbsp Fresh Mint, Chopped

1 tsp Clear Honey

To serve, Crusty bread, sliced

Fish tray bake

Fish tray bake

Preparation time: 20 minutes

Cooking time: 20 minutes

Serves: 4

Method

1.Turn the oven to 180⁰c fan.
2.Skin the fish fillets and cut into equal sized portions.
3.Place the fish fillets, seafood, asparagus and cherry tomatoes in a large baking tray.
4.Sprinkle the garlic and parsley over the fish, add the lemon juice and oil.
5.Place in the oven for 15-20 minutes.
6.Serve with lemon rice, lots of crusty bread to mop up the delicious juices and a glass of your favourite Petit Chat wine.

Ingredients

2 salmon fillets

1 bag of clams or mussels

4 fillets of fish of your choice – red fish, sea bass, cod etc., from a sustainable source

12 cherry tomatoes

1 bunch asparagus

2 garlic cloves, finely chopped

Juice of ½ lemon

1 tbsp. fresh flat leaf parsley, finely chopped

3-4 tbsp. vegetable or sunflower oil

Lemon wedges, to serve

Pumpkin Risotto

Pumpkin Risotto

Preparation time: 10 minutes

Cooking time: 35 minutes

Serves: 4

Method

1. Heat oven to 180C/160C fan/ gas 4. Chop up the pumpkin or squash into 1.5cm cubes. Put it on a baking tray, drizzle over some oil, then roast for 30 mins.
2. While the pumpkin is roasting, you can make the risotto.
3. Heat 1 tbsp. oil with the butter in a pan over a medium heat. Add the sliced spring onions and crushed garlic. Once the onions are soft but not brown, add the rice and cumin. Stir well to coat in the buttery mix for about 1 min.
4. Add the glass of wine, once absorbed add half a cup of the stock, and stir every now and then until it has all disappeared into the rice. Carry on adding and stirring in a large splash of stock at a time, until you have used up all the stock – this should take about 20 mins.
5. Check the rice is cooked. If it isn’t, add a splash more stock, and carry on cooking. Once the rice is soft enough to eat, gently stir in the grated cheese, chopped coriander and roasted pumpkin.
6. Serve piled high, with lashings of parmesan and a sprinkle of coriander. Enjoy with a glass of chilled Petit Chat white.

Ingredients

400g/14oz pumpkin flesh

1 tbsp. olive oil, plus a drizzle for the pumpkin

2 garlic cloves

8 spring onions

25g butter

200g risotto rice

2 tsp ground cumin

1litre hot vegetable stock

50g grated parmesan

small handful coriander, roughly chopped

small glass of Petit Chat Malin white

Fishcakes

Fishcakes with tartare-style sauce

Preparation time: 15 minutes

Cooking time: 1 hour 15 mins

Serves: 4

Method

1. Mix all the sauce ingredients together. Set aside. Lay the fish and bay leaves in a frying pan. Pour over the milk and 150ml/¼ pint water. Cover, bring to a boil, then lower the heat and simmer for 4 mins. Take off the heat and let stand, covered, for 10 mins to gently finish cooking the fish.
2. Meanwhile, peel and chop the potatoes into even-sized chunks. Put them in a saucepan and just cover with boiling water. Add a pinch of salt, bring back to the boil and simmer for 10 mins or until tender, but not broken up.
3. Lift the fish out of the milk with a slotted spoon and put on a plate to cool. Drain the potatoes in a colander and leave for a minute or two. Tip them back into the hot pan on the lowest heat you can and let them dry out for 1 min, mashing them with a fork and stirring so they don't stick. You should have a light, dry fluffy mash. Take off the heat and beat in 1 rounded tbsp. of the sauce, then the lemon zest, parsley and chives. Season well with salt and pepper.
4. Drain off liquid from the fish, grind some pepper over it, then flake it into big chunks into the pan of potatoes. Using your hands, gently lift the fish and potatoes together so they just mix. You'll only need a couple of turns, or the fish will break up too much. Put to one side and cool.
5. Beat the egg on a large plate and lightly flour a board. Spread the breadcrumbs on a baking sheet. Divide the fish cake mixture into four. On the floured board, and with floured hands, carefully shape into four cakes, about 2.5cm thick. One by one, sit each cake in the egg, and brush over the top and sides so it is completely coated. Sit the cakes on the crumbs, patting the crumbs on the sides and tops so they are lightly covered. Transfer to a plate, cover and chill for 30 mins (or up to a day ahead).
6. Heat the oil in a large frying pan. Fry the fish cakes over a medium heat for about 5 mins on each side or until crisp and golden. Serve with the rest of the sauce, lemon wedges for squeezing over, a crisp green salad and a glass of Petit Chat White perfectly chilled.

Ingredients

For the tartare-style sauce

125ml mayonnaise
1 rounded tbsp. capers, roughly chopped (rinsed and drained if salted)
1 rounded tsp. creamed horseradish
1 rounded tsp. Dijon mustard
1 small shallot, very finely chopped
1 tsp. flat leaf parsley, finely chopped

For the fishcakes

450g skinned Icelandic cod or haddock fillet, from a sustainable source
2 bay leaves
150ml milk
350g Maris Piper potatoes
½ tsp finely grated lemon zest
1 tbsp. fresh flat leaf parsley, chopped
1 tbsp. snipped chives
1 egg
flour, for shaping
85g white breadcrumbs
3-4 tbsp. vegetable or sunflower oil, for shallow frying
lemon wedges, to serve

Chicken and broccoli pie

Chicken and broccoli pie

Preparation time: 40 minutes

Cooking time: 50-55 minutes

Serves: 4-5

Method

1. Preheat the oven to 200°C/fan180°C/gas 6. Melt 25g of the butter in a large frying pan, add the onion and cook slowly for 15 minutes or until softened and caramelised. Remove from the heat and set aside.
2. Steam the broccoli for 3-4 minutes until al dente, refresh in a bowl of iced water, then drain.
3. Melt the remaining butter in a large pan over a medium heat, add the flour and cook for 1 minute, stirring well to combine. Gradually add the stock, whisking constantly until it thickens. Reduce the heat and simmer for 3-4 minutes. Season well and add the mustard. Stir in the cream, then simmer for a further minute.
4. Add the broccoli and chicken to the sauce and stir well. Transfer the mixture to a 1.5 litre pie dish.
5. On a floured work surface, roll the pastry out to the thickness of a pound coin, making sure it’s large enough to cover the top of the dish. Brush the edges of the dish with a little beaten egg and place the pastry on top. Brush the pastry with beaten egg. Use a sharp knife to make a small hole in the centre of the pastry to allow the steam to escape, then cook in the oven for 30-35 minutes until the pastry is puffed and golden.
6. Serve with seasonal vegetables and a glass of Le Petit Chat white, purrrfect.

Ingredients

75g butter

1 large onion, halved and thinly sliced

1 head of broccoli, broken into small florets

Bowl of iced water

2 tbsp plain flour, plus extra for dusting

350ml chicken stock, hot

1 heaped tsp English mustard

150ml single cream

400g cooked chicken, torn into bite-size pieces

350g all-butter puff pastry

1 medium free-range egg, beaten

Moules Mariniere

Moules Mariniere

Preparation time: 10 minutes

Cooking time: 8 minutes

Serves: 2 as a main dish, 4 as a starter

Method

1. Clean the mussels by thoroughly scrubbing them under plenty of running water, pulling away and discarding the 'beards', the seaweed-like stringy threads. Discard any broken mussels, and any mussels that don't close tightly when you tap them.  

2. Heat the olive oil in a heavy pan with a tight-fitting lid. Add the shallot and garlic and cook over a medium heat until softened.

3. Add the wine and turn up to a high heat. As the wine starts to boil, add the cleaned mussels to the pan. Turn the heat down to low.

4. Put the lid on the pan and allow the mussels to steam. Cook for about 4-5 minutes, lifting the lid from time to time to check - you will know they are cooked when the shells have opened. Discard any mussels that remain closed.

5. Add the double cream and cook for a further minute.

Ingredients

1kg/2lb 3oz fresh mussels

2 tbsp olive oil

1 shallot, finely chopped

2 garlic cloves, chopped

150ml/5fl oz Le Petit Chat white 

150ml/5fl oz double cream 

small bunch flat leaf parsley, chopped

BBQ Chicken Burgers

BBQ Chicken Burgers

Preparation time: 10 minutes

Cooking time: 15 minutes

Serves: 4

Method

1. Mix the ketchup, brown sauce, chilli sauce, honey and garlic in a bowl, putting a few spoonfuls to one side. Slice the chicken breasts and open (keeping it as one 1. piece). Toss the breasts in the marinade and leave to chill for as long as possible.

2. Cook the chicken through on the barbecue, turning it regularly so that it is sticky and charred in places. Serve with crispy bacon, tomato, lettuce and onion on a toasted bun if preferred.

Ingredients

4 skinless, boneless chicken breasts

4 rashers of bacon

4 buns

Lettuce, tomato and onion to serve

4 tbsp tomato ketchup

4 tbsp brown sauce

Chilli sauce

2 tsp clear honey

2 crushed garlic gloves

Guy Fawkes Baked Potatoes

Guy Fawkes Baked Potatoes

Preparation time: 15 minutes

Cooking time: 1 hour 30 minutes

Serves: 4

Method

1. Heat oven to 200C/180C fan/gas 6.

2. Prick the potatoes all over and rub with half the oil, some sea salt and black pepper. Place on a baking tray and bake for about 1 hr 15 mins, until the skins are crisp and they are completely tender when prodded.

3. Meanwhile, heat the remaining oil and half the butter in a frying pan. Add the onion and gently cook for 15-20 mins until softened and golden. Remove from the pan and set aside, add the chopped bacon and fry until just crisp. Remove and place on kitchen paper.

4. Halve each potato lengthways and scoop out most of the potato into a bowl, leaving a potato skin shell. In the bowl, crush the potato with the remaining butter and the double cream. Season with salt and pepper. Fold through the onion, bacon, three-quarters of the cheeses and half the parsley. Spoon back into the potato shells and top with the remaining cheese. Transfer to the baking tray and return to the oven for 10-15 mins, until melting and golden.

5. Sprinkle with the remaining parsley and serve with a chilled glass of Le Petit Chat to make Bonfire Night go with a bang!

Ingredients

4 medium baking potatoes

2 tbsp olive oil

25g butter

1 large, finely sliced onion

6 slices smoked streaky bacon , chopped

2 tbsp double cream

200g mixed good melting cheese

White Wine Sauce

White Wine Sauce

Preparation time: 10 minutes

Cooking time: 15 minutes

Serves: 6

Method

1. This is an ideal sauce for any dish of white meat, fish or seafood.

2. Melt the butter in a pan and gently sweat the shallots and thyme for a few minutes or until the onion is soft but not coloured.

3. Add the wine, bring to the boil and boil rapidly for 10 mins or until the liquid is reduced by half. Add the cream and mustard and warm through thoroughly.

4. Add a squeeze of lemon juice and some black pepper. Strain into a jug and serve.

Ingredients

25g (1oz) butter

2 shallots, diced

1tbsp fresh thyme

300ml (10fl oz) white wine

250ml (9fl oz) fresh double cream

1tbsp Dijon mustard

Squeeze of lemon juice

Creamy chicken casserole

Creamy Chicken Casserole

Preparation time: 10 minutes

Cooking time: 30 minutes

Serves: 6

Method

1. Brown the chicken fillets on the hob using a casserole dish and a teaspoon of oil.

2. Add the garlic, peppers, courgettes and onion and cook for 2 minutes more.

3. Pour in the white wine and chicken stock and bring to the boil, then reduce the heat and simmer for 20 minutes until the chicken is thoroughly cooked and the liquid has reduced.

4. Stir in the creme fraiche, tarrogon and some black pepper.

5. Serve and enjoy with Le Petit Chat Blanc

Ingredients

4 skinless chicken breasts

1 teaspoon of olive oil

1 clove of garlic, chopped

1 red pepper, sliced

2 courgettes, sliced

1 red onion, chopped

120ml white wine

125ml chicken stock

250 creme fraiche

1-2 tablespoons tarragon, chopped

 

Salmon en Croute

Salmon en Croute

Preparation time: 20 minutes

Cooking time: 30 minutes

Serves: 4

Method

1. Pre-heat the oven to 200C/fan 180C/gas 6. Put the mascarpone or cream cheese in a food processor with the watercress, spinach and rocket until you have a creamy green purée. Season well.

2. Roll the pastry out so you can wrap the salmon in it completely and lay it on a buttered baking sheet (it will hang over the edges). Put the salmon in the middle. If it has a thinner tail end, tuck it under. Spoon half of the watercress mixture onto the salmon. Now fold the pastry over into a neat parcel (the join will be at the top, so trim the edge neatly), making sure you don't have any thick lumps of pastry as these won't cook through properly. Trim off any excess as you need to. Make 3 neat cuts in the pastry to allow steam to escape.

3. Brush with the egg glaze.

4. Bake for 30 minutes or until the pastry is crisp and browned. To test whether the salmon is cooked, push a sharp knife through one of the cuts into the flesh, wait for 3 seconds then test it against the inside of your wrist; if it is hot, the salmon is cooked.

5. Serve with the rest of the watercress purée as a sauce and a chilled glass of Le Petit Chat Blanc.

Ingredients

150g cream cheese (mascarpone)

1 bag of pre-prepared watercress, spinach and rocket

500g shortcrust pastry (pre-prepared is just as good if you don't want to make your own)

500g skinless salmon piece fillets

1 egg beaten

Le Petit Chat Rosé Wine
Smoked Salmon with prawns, horseradish and lime vinaigrette

Smoked Salmon with prawns, horseradish and lime vinaigrette

Preparation time: 20 minutes

Cooking time:

Serves: 2

Method

1. Mix the crème fraîche with the horseradish and a little salt and pepper.

2. For the dressing, whisk the lime juice and zest with the honey, ginger and seasoning, then whisk in the oil.

3. Lay the smoked salmon and prawns on 2 plates, then top with a dollop of the horseradish cream.

4. Toss the salad in most of the dressing and pile on top.

5. Drizzle the remaining dressing around the plate and serve with crusty bread and a glass of chilled Le Petit Chat rosé.

Ingredients

1 tbsp crème fraîche
1 tsp horseradish sauce
4 slices smoked salmon
10 large cooked prawns, peeled but tails left on

For the salad:

juice 1 lime, finely grated zest of ½
1 tsp clear honey
½ tsp finely grated fresh root ginger
2 tbsp light olive oil
2 handfuls small leaf salad

Fabulous Fish Pie

Fabulous Fish Pie

Preparation time: 25 minutes

Cooking time: 1 hour

Serves: 4

Method

1. Pre-heat the oven to 200 degrees centigrade, 180 degrees for fan oven or gas mark 6

2. Boil the potatoes until cooked, approximately 15 minutes

3. Add butter, flour and milk to a saucepan then bring to the boil over a medium heat, stirring constantly until thickened and smooth. Add parsley, pepper and lemon zest (optional).

4. Arrange filling ingredients in a greased ovenproof casserole dish and add the sauce.

5. Mash the potatoes, adding milk and seasoning. Add the mash to the top of the casserole dish.

6. Bake for 45 minutes.

7. Serve with steamed greens.

Ingredients

Mash

1.5lb (675g) floury potato

3 tablespoons of milk

Black pepper

Sauce

1.5oz (40g) butter

1.5oz (40g) plain flour

0.75 pint (425ml) milk

1 tablespoon chopped parsley

Optional - zest of 1/2 lemon

Filling

1lb (450g) white fish fillets

4oz (115g) cooked peeled prawns

1 leek, sliced and blanched

3oz (85g) sweetcorn

 

 

Tomato and Basil Sauce for Pasta

Tomato and Basil Sauce for Pasta

Preparation time: 30 minutes

Cooking time: 30 minutes to 1 hour

Serves: 6

Method

1. Heat oil in a saucepan and sweat the onion and garlic until softened. Stir in tomatoes, chilli flakes, balsamic vinegar and sugar. Bring to a simmer and cook for between 45 minutes  and 1 hour. Stir in the basil and season with salt and pepper.

2. Serve over cooked pasta with parmesan cheese to taste.

3. Enjoy with a chilled glass of Le Petit Chat Rosė, Vin de Pays d’Oc

Ingredients

3 tbsp extra virgin olive oil

1 large onion, chopped

2 garlic cloves, crushed

3 x 400g cans of chopped tomatoes

¼ - ½ tsp dried chilli flakes

2 tsp balsamic vinegar

2 tsp sugar

1 large handful basil leaves, torn into small pieces

Salt and freshly ground black pepper

Grated parmesan, to serve