With Easter celebrations only a few days away we have the perfect food and wine pairings to try this Easter weekend! 🍷🐰
Kicking off with a delicious Charcuterie & Cheese Platter with Figs in Rosé Syrup paired with Warwick Wine Estate First Lady Rosé – cheese and wine, does it get even get better than this?!
FOR THE ROSÉ SYRUP
- Warwick First Lady Rosé 350ml
- Sugar 150g
- 8 Figs
FOR THE BABA GANOUSH
- Two Aubergines
- Olive oil
- Sea salt to taste
- Tahini paste 125ml
- Two garlic cloves chopped
- Mixed seeds (we used sunflower,chia and sesame seeds) 100ml
- Mix of mustard, coriander and caraway seeds 50ml
- Parsley & Mint, 2 tbsp each
- Pomegranate arils 2 – 3 tbsp
FOR THE PLATTER
- Asparagus 1 bunch
- Peas 125ml
- Soft goats’ cheese 160g
- Double thick yogurt 150ml
- Ground cumin 2 tsp
- Mixed tomatoes 250ml
- Sherry vinegar 1 tbsp
- Start by making the rosé syrup: place the wine and sugar in a small pot over low heat until the sugar has dissolved. Increase the heat to come to a boil and reduce for about 10 minutes, or until it coats the back of a spoon for a couple of seconds. Set aside to cool. Tear the figs in half and cover in syrup.
- Move onto the baba ganoush: place the aubergine on a baking tray and coat with a little olive oil and season with salt. Place under the grill (if you have a gas stove top, the direct flames work brilliantly) and keep turning until the outside is charred all over. Set aside to cool.
- Remove the charred skin of the vegetable and blend with the tahini paste, garlic and more olive oil, until smooth. Season with salt and place in a small bowl.
- Mix together the seeds, whole spices and herbs. Spoon over the baba ganoush and top with pomegranate arils.
- Bring a large pot of salted water to the boil. Blanch the asparagus for 5 minutes and place in ice water. Next, blanch the peas for 1 minute and place straight into ice water. Remove the vegetables once cooled.
- Mix the goats’ cheese, yogurt and cumin together. Add the peas, and gently smash them as you mix. Place in a small bowl.
- Lastly, mix the tomatoes and vinegar together in a small bowl. Add a splash of olive oil and season with salt. Leave this to stand for a couple of minutes in room temperature, to marinate.
- Arrange the charcuterie, cheese and other prepped condiments on a large platter and tuck in with an ice cold glass of Warwick First Lady Rosé.