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Cocktails... Made Easy
Cocktails… Made Easy
It’s five o’clock somewhere right?! Cocktails don’t have to be intimidating as this video from the brilliant Steve the Bartender will show you. It’s all about being organised, getting your ingredients, sorting the shaker, some ice and off you go!Some of our personal favourites including Espresso Martini, Aperol Spritz, Margarita, and the Negroni are all demonstrated in the video below… Get…
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Beef Wellington
One of our most popular dishes here at Pair & Share is undoubtedly the famous Beef Wellington and people should not be afraid to make it at home. There are some critical points and no one likes a soggy bottom but the key lies in buying the best fillet of beef you possibly can and leaving it to rest for plenty of time before enclosing in the pastry. You want to aim for medium rare in the centre…
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Tuna Tuesday
Why not go all out on a week night and treat yourself to this delightful tuna tartare starter. The combination of the fresh fish, fennel, pickled ginger, and soy dressing is one to savour.
There are a fair few elements to this recipe but they are all very easy to prepare. The main thing to point out here is you should try to buy the best-quality, sushi-grade fresh tuna if possible. Try your…
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The Cure
For us, the Bloody Mary is the queen of all cocktails and a perfect accompaniment for any brunch… Especially when heads may not be the sharpest!We like ours to pack plenty of heat, the right amount of seasoning, and garnished beautifully. The drink has gone by many names but the original recipe seems to be traced back to only a handful of places. One of which is Harry’s New York Bar in Paris,…
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A Duck's Dinner!
A Duck’s Dinner!
Forget quick cooking here, this confit duck leg is all about taking it slow. The duck legs are first salted/cured for 4 hours to completely change their texture and flavour, then they are very gently cooked in duck fat and herbs. Cook them too quickly and their wonderful texture will be spoiled, but don’t rush it and the result will be meltingly tender meat that falls off the bone.
Lay the duck…
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Entertaining
This crab dish is the perfect starter when entertaining friends and loved ones… Get an Australian Riesling chilled and serve for ultimate food & wine heaven
This dish (Crab with pear, chestnut and celeriac), looks really great on the plate and it’s nice and easy to prepare. For the best flavour, use homemade Mayonnaise to bind the celeriac and crab, but if you are using bought, we recommend you…
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Banoffee Bowl
There is a bit of planning ahead required for this one – in making the biscuits and marinating the bananas – but it is so worth it! All the elements are super easy and once done the assembly is very quick. If pressed for time, you can use crushed digestive biscuits, but I do recommend you stick with marinating the bananas as it takes them to another level for this very delicious dessert. To…
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Summer Risotto
The idea for this light and summary risotto came about when we had some leftover ravioli filling mix. We stirred it through a plain risotto base and we were pleasantly surprised with the end result! The combination of courgette, ricotta, and peas is one of those ones you will keep going back to again and again.
Start by putting the grated courgette in a clean tea towel and squeeze out any excess…
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The Golden Rules
Here at Pair & Share, we believe in drinking the wine you like with the food you love.. We’re not pretentious and feel it very much comes down to personal taste. However, there are some golden rules (14 to be precise), that we use to guide us with our vino choices. Here are our 14 golden rules for matching wine with food/flavours.
Pinot Noir pair with earthy flavours, mushrooms and truffles for…
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There's Something Fishy
There’s Something Fishy
We absolutely adore making these Fishcakes with roast garlic aioli and salsa verde as a midweek treat and nod to getting through another slog…
For the ultimate crisp and crunchy fishcakes with a soft fluffy centre you need to make sure the potatoes are really dry before you combine them with the remaining ingredients. To achieve this, steam rather than boil the potatoes before mashing. Once…
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Lamb & Saffron Tagine
Lamb & Saffron Tagine
If you want something easy to prepare and serve your friends midweek, you can’t go wrong with a tagine. The key to getting the most wonderfully flavoured lamb is to marinate it for up to 48 hours before slowly cooking it in the tagine sauce. Serve with couscous mixed with chopped preserved lemon and stir through some fresh mint or coriander leaves.
Place the marinade spices in a large bowl and…
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Buttermilk Fried Chicken
We have to admit, this is a bit of a guilty pleasure in our house. On the occasional Saturday night when we are all home, we like to tuck into these crunchy, tender chicken pieces along with a crisp green salad, grilled corn on the cob and Ranch Dressing.
The key for really tender chicken is to allow plenty of time for it to marinate in the buttermilk – as much as 48 hours if you can plan that…
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Brunch Baby!
How do you like your eggs in the morning?
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