£0.00

View trolley | Check out

• Argentina

• New Zealand

• Australia

• Portugal

• Chile

• South Africa

• France

• Spain

• Germany

• United Kingdom

• Hungary

• USA

• Italy

• Whisky

• Cognac

• Sherry

• Port

• Beer & Cider

• Coffee

Search For Your Wine

Name Country/Region Any Argentina Australia Chile France Germany Hungary Italy New Zealand Organic Portugal South Africa Spain United Kingdom USA Type Any Red Rose Sparkling White Style Any 100% Arabica Ground Coffee 227g x 2 per pack 5 aromatic Aromatic white Baltic Imported Cider big round red brandy Chameleon champagne Cognac Complex red crisp dry white crisp white Crisp, dry white Dry white dry white sparklig dry white sparkling Dry, fruity rose Elegant red floral and fresh full bodied red Full bodied rose full fruity red Full, fruity red full-bodied red Hampers will be sent out from the first week of December Light, fruity red Light, fruity rose Light, fruity white medium bodied medium bodied red medium bodied red wine medium Dry medium dry white medium red Medium rose Medium sweet medium sweet white medium white Medium-bodied red port Powerful red red Rich, buttery white rose sherry Smooth, mellow red soft red soft round red sparkling Sparkling Rose sweet white sweet, fruity red tawney port white white Aromatic white port Price Range Any £0-£10 £10-£20 £20-£30 £30-£40 £40-£50 £50+

Guest Chef, Martin Blunos cooks pork and pomegranate...

This month, we have a fantastic recipe from Celebrity Chef Martin Blunos.

Universally recognised as one of the UK’s leading chefs Martin was born and raised near Bath of Latvian parents.  Having trained in London and all over the world he held two Michelin stars for more then fifteen years firstly at his Restaurant Lettonie in Bristol and latterly in Bath.  Martin has been consultant to many hotel groups (currently Thistle Hotels) and endorses products he feels passionate about (currently ambassador for POM Wonderful Juice). The larger than life chef who has cooked for the Queen appears frequently in the media and on television – recently on Iron Chef UK, MasterChef Australia and Channel 4’s Cookery School.

Martin suggests the Gravel Sone Merlot as a perfect accompanying wine, see below.

http://www.crackinglittlewinecompany.co.uk/Product/1/1102/Black-Lagoon---Gravel-Stone-Merlot.aspx

You Will Need...

 

Serves 6 - 8

2.5kg skinned pork shoulder

500ml POM juice

100ml water

60gr fresh arils + an extra 25gr to scatter when serving

50gr tomato ketchup

20gr tomato puree

60gr runny honey

20gr balsamic vinegar

3cloves garlic, peeled and sliced finely

1med red chilli, deseeded and chopped

. juice and zest from a lime

8gr nam pla (fish sauce)

10gr dark soy sauce

3gr fennel seeds

How to Make...

Put pork into a deep cast iron baking dish, add POM and water. Cover with foil and cook at 150oC for 2 – 3 hours or until the pork is tender and starting to fall apart.

Remove from oven. Carefully transfer pork to a plate, set aside and keep warm. Re set oven to 180oC.

Add all of remaining ingredients to the dish, whisk well, and bring to a fast boil. Reduce in volume by half.

Put pork back into dish and spoon over the reduced liquor. Put dish (uncovered) back into the re set oven and cook for a further 30 mins – spooning over the liquor every 8-10 mins.

The meat will become sticky and rich. Leave to rest for 10 mins before serving.

Serve as a joint in the cooking dish scattered with the fresh arils or shred, (pull), the pork then spoon over the glaze and finally scatter with the fresh arils don’t forget to hand salt and pepper separately for those that want it.

 – great with simply boiled new potatoes and a cooked fine green beans!

http://www.crackinglittlewinecompany.co.uk/Product/1/1102/Black-Lagoon---Gravel-Stone-Merlot.aspx

 

 

 

 

 

 

See More >>Selection of our Special Offers