As promised, I’ve team up with Jo Randell from Perfect Friday Wine to deliver another smashing wine and food combination, and this time it’s a perfect recipe to whip up as a side to some spectacular piece of grilled meat or fish, or as a simple lunch time treat.
Using the asparagus that’s now in season, courgette, spinach, leek and if you fancy some chevre, this summer side will liven up any dinner plate because there is no grains or potato present, this is also a very low GI and calorifically forgiving meal which goes decidedly well with Jo’s recommendation of Dropmore Vineyard Bacchus 2013, Burnham, Bucks, ENGLAND £12.50
Jo says, “this delicious recipe is crying out for an English Bacchus – perfect with local asparagus and English goats cheese. Bacchus is the grape variety and is typical of Sauvignon Blanc but lighter. This award winning Bacchus, grown just to the north of Burnham, Bucks, in the village of Littleworth Common makes for a delicious, still, white wine, very true to its typical form; dry and light, with elderflower and lime. The vineyard owner, John, likens his wine to the Thames Valley equivalent of Sancerre. Sceptical? Try it for yourself!”
Summer Greens and Chevre Tortilla
Ingredients:
1 leek sliced
1 cup of shredded baby spinach
half bunch of chives, chopped
half bunch of asparagus, grated
half courgette, grated
2 eggs, lightly beaten
30-50g of goat’s cheese
OVEN 180C
Method:
By grating the vegetables, you only have to briefly saute the vegetables to get them started.
Once this is done, you can either keep the dish in the pan (as long as it’s oven-proof) or transfer the mix to a shallow oven-proof tart tin.
Pour the eggs and chives over the top of the vegetables and sprinkle the goat’s cheese on, seasoning generously with salt and pepper.
Pop into the oven for about 5-10 minutes, or until the egg mixture has set.
Flip out on to the plate whole if it’s lunch, or cut it into slices and serve with your main meal.
