Wine of the Week: Sunday Roast Special

Finding the right wine for a traditional Sunday roast is the question I am often asked. I thought that as we’re having a roasting joints AND wine sale it was the perfect opportunity to go through some wine options for all the different joints of meat you might be roasting next Sunday.

Everyone associates beef with red wine and chicken with white wine – which is fine as a general rule but if you only drink red, or just prefer white with food, there are solutions. I’ve chosen three wines that are fantastic matches for roast beef. Continue reading

Elegant and easy recipes on today’s Daily Brunch with Ocado

Today’s recipes – a delicate sea trout dish and a decadent drizzle cake – are both elegant but easy to cook. Perfect if you have people stopping by this weekend.

Sea Trout en Papillote

Image of the sea trout

This sea trout dish demonstrates a classic but simple French technique. ‘En papillote’ means cooking the fish ‘in paper’, but you could wrap the trout in foil rather than parchment if you’d prefer. Cooking fish in a parcel is a really simple and healthy way to steam delicate fish and impart beautiful aromatic flavours.

  • Serves 4
  • Preparation time: 10 mins
  • Cooking time: 8-10 mins

Ingredients

  • 4 x 175g/6oz sea trout fillets, pin-boned
  • 1 fennel bulb, thinly sliced
  • 1 tbsp pitted green olives
  • 2 tomatoes, skinned, deseeded, finely diced
  • 50ml/2floz white wine
  • 75ml/2½fl oz extra virgin olive oil
  • 1 lemon, juice and zest
  • 1 tbsp butter
  • Salt and freshly ground black pepper
  • 2 heads Tenderstem broccoli
  • 50ml/2fl oz extra virgin olive oil
  • 1 tsp chilli flakes
  • 1 lemon, juice only

Method 

  1. Preheat the oven to 200˚C/400˚F/Gas 6. Preheat a large baking tray.
  2. Place the fish, fennel, olives, tomatoes, wine, oil, lemon juice and zest, butter and seasoning into a bowl and mix until well combined.
  3. Divide the trout mixture among four equal-sized heart-shaped pieces of greaseproof paper. Place a spoonful of the mixture and a piece of trout on one side of each heart, fold the other half over the top and twist along the edges to crimp the fish inside the paper. Make sure that the paper is sealed well and that there is still room for steam to circulate in the package.
  4. Place the parcels onto the hot baking tray and bake in the oven for eight minutes.
  5. Meanwhile, for the broccoli, blanch the broccoli heads for 30 seconds in boiling water, drain refresh in ice-cold water and pat dry with kitchen paper.
  6. Heat the olive oil in a wok and stir-fry the broccoli and chili flakes for 1-2 minutes, then add the lemon juice to taste.
  7. Remove the fish parcels from the oven and serve alongside the broccoli.

Lemon and Lime Drizzle Cake

Image of the Drizzle Cake This Lemon and Lime Drizzle Cake is one of Simon’s most popular Sunday Brunch recipes. It is a perfect teatime loaf cake, full of zesty fresh flavours. Simon first tops the cake with a fruity syrup before drizzling over a zingy icing for double the lemon and lime flavour.

  • Serves 6
  • Preparation time: 15 mins
  • Cooking time: 45 mins

Ingredients:

  • 125g butter
  • 125g caster sugar
  • 4 eggs
  • 175g ground almonds
  • Zest and juice of 1 lemon and 1 lime
  • 125g self-raising flour

Syrup

  • 100g caster sugar
  • 100ml juice (mix of lemon and lime)

Icing

  • 225g icing sugar
  • Zest and juice of 2 lemons

To serve

Method

  1.  Cream the butter and sugar together until the mixture turns pale.
  2. Add the eggs one at a time, mixing between each addition.
  3. Fold in the ground almonds, flour and zest and juice.
  4. Spoon into a greased and lined loaf tin. Cook at 180˚C for 45 minutes.
  5. To make the syrup, heat the sugar and juice together until the sugar dissolves.
  6. When the cake is still warm, prick it all over with a skewer and then pour over the syrup.
  7. To make the icing, stir the icing sugar and juice together, then spoon over the cake.
  8. Serve slices of the cake with cream and fruit.

All the recipes from the show so far are in our Recipes section – so having fun cooking!

Naomi, PR and Social Media Executive

Five fantastic gins exclusive to Ocado

The popularity of specialist craft gins is on the increase – bringing with it a wealth of high quality and inventive spirits to meet demand. The diversity is impressive, with flavour profiles ranging from sweet to citrussy, spicy and woody.

I’ve picked out five gins to tickle the tastebuds of any gin connoisseur – and what’s more, you won’t find them in any other supermarket. Read on to find your new favourite.

St. George Gin Triple Pack (3 x 20cl £37)

Despite the name, this is an American brand – they’ve been distilling for thirty years in California. You get three gins for the price of one:

  • Terroir, made with botanicals of Douglas Fir, Coastal Sage and Californian Bay Laurel which combine to give it a wonderful ‘foresty’ nose.
  • Botanivore has 19 different botanicals, including angelica root, bay laurel, ‘cilantro’ (coriander to you and me), Seville orange peel, star anise and juniper berries, among others. It’s like a greenhouse in a bottle.
  • Dry Rye is made like a whiskey, with 100% rye base, making it warm, malty and spicy. The botanicals are juniper, black peppercorn, caraway, coriander, grapefruit peel and lime peel.

 

Bedrock Premium Gin (£24.95)

Distilled in the Lake District with local spring water and the unique ingredient of Cumbrian oak bark. This gin has won several awards since its launch in 2008, but is new to Ocado. Reviewer ‘evekarina’ says it ‘tastes pure and mellow, definitely my new favourite’.

Fresh citrus essence forms most of the flavour profile, with juniper just a subtle undertone. Add basil and lime to make the best G&T.

 

Cream Gin (70cl £42.95)

During the Victorian era, when gin palaces were everywhere, Cream Gin was a popular tipple. The original distillation process has been modernised – this gin is cold-distilled using fresh cream as a botanical (the equivalent of 100ml cream per bottle!) to capture its flavour in a perfectly clear spirit.

Because the cream is never heated during the distillation process, no ‘burnt’ or ‘off’ flavours end up in the finished product. It has the same shelf-life as any other distilled spirit.

Vanilla scents are really strong, but you can also get orange and lemon citrus notes. It’s very sweet and tastes quite rich.

 

Bathtub Gin Navy Strength by Professor Cornelius Ampleforth (70cl £42.95)

‘Navy Strength’ is something you’ll hear bandied about amongst gin enthusiasts. Rumour has it the term comes from the British Navy demanding that gin be a minimum ABV of 57% so that, when it splashed on the gunpowder, it would still ignite. (It might have also been to do with weight-saving but that’s a lot less fun as a fact to impress your friends.)

Wrapped in illustrated brown paper, tied with string and dipped in wax to seal, the bottle makes a gorgeous gift.

The botanicals in this gin go through a ‘bashing up’ process by hand (real terminology) before maceration to release a stronger flavour. This also changes the colour slightly, making it almost golden.

Top-notes of cinnamon and cardamom are supported by earthier coriander and clove. It’s produced in small batches using a traditional method called cold compounding, where botanicals such as orange peel and cardamom are left to infuse in high-quality pot-distilled grain spirit. You can actually sip this gin solo on ice.

 

Langley’s No.8 Distilled London Gin (70cl £31)

This gin is distilled in small batches in a copper still affectionately named ‘Connie’ after the Master Distiller’s late mother, Constance. They went through 12 strengths during the 18 months they spent perfecting the recipe, and after a blind tasting, number 8 was selected as the best. Juniper and coriander notes dominate initially, quickly followed by that zing and slight sweetness of citrus, with the lingering and complex length of liquorice, pine and grassy notes, and an incomparably smooth finish.

Marlena, Spirits Buyer

Simple classics made special on Daily Brunch with Ocado

Today Simon made a delicious, upmarket version of fish fingers, and a chicken dinner that will knock the socks off any guests. Takes things up a notch and start cooking.

Monkfish Goujons

Image of the goujons

Simon’s Monkfish Goujons are his sophisticated twist on classic fish fingers. He serves them with homemade tartare sauce, which is really easy to make. Monkfish is a deliciously luxurious fish which can be expensive, but you could use another white fish such as pollock, haddock or coley instead

  • Serves 4
  • Preparation time: 15 mins
  • Cooking Time: 6 mins

Continue reading

Luscious cake and juicy lamb chops on Daily Brunch with Ocado (not together!)

There were two great recipes for sharing with friends on today’s show: a Coffee and Walnut Cake with a fruity twist, and lamb chops served with a piquant salsa verde. Start impressing your guests!

Coffee and Walnut Cake

Image of the cake

This coffee and walnut cake is a tempting teatime treat. Simon has topped it with a classic espresso-infused buttercream icing, but also added a layer of ripe bananas for a fresh, fruity hit. This cake is perfect for sharing with friends over a cup of tea, or of course, coffee.

  • Serves 8
  • Preparation time: 20 mins
  • Cooking time: 25-30 mins

Continue reading

From beetroot to brisket on Daily Brunch with Ocado

Today Simon cooked a luscious risotto with earthy beetroot and sharp, creamy gorgonzola; and a brisket with paprika, brandy and red wine. Proper winter food!

Beetroot and Blue Cheese Risotto

Image of the risotto

This Beetroot and Blue Cheese Risotto is a delicious midweek meal that’s a great way to use up any leftover seasonal beetroot. The earthy flavour of the beautiful red beetroot is complemented by the rich and tangy gorgonzola cheese, making a deliciously filling dish that is surprisingly straightforward to prepare.

  •  Serves 4
  • Cooking and preparation time: 20 mins

Continue reading

A hearty start to the week on Daily Brunch with Ocado

Monday kicked off with a rich smoked mackerel pâté served with roasted shallots, and pork chops served with creamy cabbage and spuds. Plenty of flavour to brighten up a decidedly blustery start to the week, so tuck in.

Smoked Mackerel Pâté

Image of the Smoked Mackerel Pate

This smoked mackerel pâté is a really easy dish, which makes a perfect dinner party starter. For added ‘wow’ factor, Simon serves it with roasted balsamic shallots, which cut through the richness of the pâté and the buttery brioche toast. For a quicker lunchtime version, you could serve this without the roasted shallots.

  • Serves 4
  • Preparation time: 10 mins
  • Cooking time: 1 hr

Continue reading

Simple steps to Scandi style

It’s easy to see why the trend for Scandi living is becoming so popular. Clean lines, natural materials and simple yet beautiful design combine to make amazing spaces. Get the look with a mix of wood, glass and stone, offset by coppery metal accents, patterned textiles and a neutral colour palette.

Image of Scandi living room

This look was achieved with a super cosy Bocasa Throw in a wool-cashmere mix; a Nordal Campus Copper Table Lamp, adding a warm metallic tone to the cool colours of the room; and cushions with simple geometric prints, like this Raine & Humble Aztec design.

SCNDI_LIVING_02-313

For a colour scheme, think creamy Nutmeg White, Misty Mountain and Perfectly Taupe – all from Dulux.

Don’t forget to look out for clean, simple shapes, from the modern – like the Alessi fruit bowl in stainless steel, to the traditional – like the Klippan Adam and Eve Cushion Cover (both pictured).

Head to our Inspire catalogue for more ideas, and find all the products featured at ocado.com

Heather, Buyer Dining and Home

Kid Approved – see what our kids’ tasting panel loved

As any parent knows, kids can be fussy eaters! So we thought we’d ask the experts for a handy selection of kid-friendly favourites.

 

We put together a kids’ tasting panel of four to twelve year-olds and asked them to try lots of different foods. Everything that got the thumbs up then went into an aisle for easy shopping.

Image of the tasting panel

Here are their highlights: Continue reading

This week’s Wine of the Week is a great value malbec

 Grape: Malbec

Region: Argentina

Price: Currently £7.49 (usually £9.99)

About the region: The malbec grape was first introduced to Argentina in the mid-19th century and is now considered the national grape. Alamos Malbec is grown in Mendoza, the region in the heart of Argentinian wine production, around the foothills of the Andes.

About the wine: Excellent value and a great example of Argentinian malbec.

Notes: Alamos Malbec has a big powerful flavour and lovely bright cherry and blackberry aromas.

Drink with: This wine is best with food and is sublime with steak (it’s Argentinian after all). It’s also great with rich meat, burgers with relish, and full-flavoured chicken dishes – in fact, I think it goes perfectly with a chicken tikka.

Price: Currently £7.49 (usually £9.99)

So, that’s this week’s Wine of the Week. If you’re looking for a great value and very tasty malbec this is one of my personal favourites and I highly recommend it. I’d love to hear your thoughts too so please remember to post comments here, on Facebook and Twitter, or simply leave a review on the product page.

Cheers, or as they say in Argentina, Salud!

Julian

Wine Buyer