Recipes
Scallops With Creamed Cauliflower, Bacon and Wild Garlic
Creamy puréed cauliflower makes a good alternative to potato in this dish, especially if you are trying to cut down on carbs. It has a sweet, clean taste and acts as a kind of sauce to mop up with the scallops.
Serve with Newton’s Vale.
Creamed Onion Soup
This is a great all year round soup, in the summer you can add some chopped spring onions and chives to it and you can even finish the soup with a splash of cider.
Ideal with Gaymer’s Orchard Reserve Newton’s Vale.
Barnsley Chops With Baked Shallots and Parsley
Barnsley chops are quite an under used cut for some reason but visually have a great look. They are great just cooked on a griddle plate or use them as a summery barbeque main course.
Serve with Stewley.
Ham Hock and Parsley Risotto
Risotto can’t be made with any old rice. The recommended types of rice - carnaroli, arborio and vialone nano - consist of grains that are selected and polished in a way that allows them to absorb as much flavour as possible and not disintegrate during cooking and stirring.
Perfect with Stewley.
Deep Fried Asparagus in Cider Batter With Spring Herbs
Deep frying asparagus in a light crisp batter makes a delicious snack, starter or canapé. You can vary the sauces you serve this with, you could go Asian and serve Nuoc cham or wasabi mayonnaise maybe.
Perfect partnered with Stewley.
Mussel Brose
The term “brose” can mean a number of very different dishes, from hearty soups to a sweet Atholl Brose dessert, all of which are thickened with, or contain, oatmeal. This one is similar to moules marinières.
Serve with refreshing Gaymer’s Orchard Reserve Newton’s Vale.
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