We recently partnered Rick Stein for his live show at the London Palladium, where a wine from our range was matched with each delicious dish prepared on the night. Over the coming weeks we are going to share the recipes with you along with the wine matches that were chosen. If you decide to try your hand at any of the recipes, don’t forget to share it with us on our Facebook or Twitter pages.
135 g floury maincrop potatoes, such as Maris Piper
1⁄2 teaspoon salt
100 ml extra virgin olive oil
Juice of 1⁄2 lemon
A little warm water
Peel the potatoes, cut them into chunks and put into a pan of cold salted water (1 teaspoon per 600 ml). Bring to the boil and leave to simmer for about 20 minutes until very soft. Drain.
Put the garlic into a mortar with the salt and pound to a paste. Add the potatoes and continue pounding with the pestle until they are smooth. Now beat in the olive oil a little at a time to build up an emulsion. As with mayonnaise, don’t add it too quickly.
Finally add the lemon juice, and a little water if needed to achieve the right consistency, which should be that of mayonnaise.
What better to match this esoteric dish than a bottle of rich, but fresh, southern French glory from the Perrin family? There’s very nicely weighted white peach fruit to match the complexity of the dish.