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CellarSpace Valentine's Day Guide

February 12, 2019

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“Cellar-brate the day of love”

It’s that time of the year again…..when we celebrate with our loved ones that we truely appreciate in life.

But instead of just buying the usual flowers and chocolates and watching a movie eating take out, why not surprise that special someone with a beautiful bottle of wine that they will truely enjoy.

The best bit is you get to enjoy it with them!!


So here at CellarSpace we have put together the perfect food and wine matching plan to ensure your 2019 Valentine’s Day is one of a kind!

We have made it easy for you by providing great food recipes, alongside their perfect wine matching, eliminating any stress this Feb 14th. So keep reading to get our selected dinner delicacies.


Fabulous Fish Dishes

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TIKKA SALMON WITH JEWELLED RICE

Ingredients:

  • 3 tbsp Tikka Curry paste
  • 150ml Pot Natural Low-fat Yoghurt
  • 3 Salmon Fillets, skinned
  • 2 tsp olive oil
  • 1 Large red onion, chopped
  • 1 tsp turmeric
  • 50g soft dried apricots chopped
  • 200g brown basmati rice
  • 100g pack pomegranate seeds
  • small pack coriander, leaves picked

Method:

  1. Combine 1 tbsp of the curry paste with 2 tbsp yoghurt. Season the salmon and smear the yoghurt paste all over the fillets, then set aside.

  2. Heat the oil in a large pan (with a lid) and add the onion. Boil the kettle. Cook the onion for 5 mins to soften, and stir in the remaining curry paste then cook for 1 min more. Add the turmeric, apricots and rice, season well and give everything a good stir. Pour in 800ml water from the kettle. Bring to a boil, and simmer for 15 mins. Cover with a lid, lower the heat to a gentle simmer and cook for 15 mins more.


  3. Uncover the rice and give it a good stir. Put the salmon fillets on top of the rice and re-cover the pan. Turn the heat to its lowest setting and leave undisturbed for 15-20 mins more until the salmon and rice are perfectly cooked. Scatter over the pomegranate seeds and coriander, and serve with the yogurt.


Recipe from Good Food Magazine, November 2014


Benefits of eating fish:

  • Fish is a low-fat high protein meal
  • Filled with Omega-3 fatty acids and vitamin D and B2,
  • Rich source of calcium phosphorus,
  • Great source of minerals,
  • The list goes on!

Instead of just ordering take out this Valentine’s Day, make a meal that not only your partner but your body will love you for!


SALMON WITH ROAST ASPARAGUS

Ingredients:

  • 400g new potato halved if large
  • 2 tbsp olive oil
  • 8 asparagus spears, trimmed and halved
  • 2 handfuls cherry tomatoes
  • 1 tbsp balsamic vinegar
  • 2 salmon fillets, about 140g/5oz each
  • handful basil leaves

Method:

  1. Heat oven to 220C/fan 200C/gas 7. Tip the potatoes and 1 tbsp of olive oil into an ovenproof dish, then roast the potatoes for 20 mins until starting to brown. Toss the asparagus in with the potatoes, then return to the oven for 15 mins.


  2. Throw in the cherry tomatoes and vinegar and nestle the salmon amongst the vegetables. Drizzle with the remaining oil and return to the oven for a final 10-15 mins until the salmon is cooked. Scatter over the basil leaves and serve everything scooped straight from the dish.


Recipe taken from good food magazine, May 2008

Wines that match with Fabulous Fish Dishes


Pasta Dishes

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If you are looking for something that is a bit of a heavier then pasta is the way to go. Pasta is the go to comfort food and paired with a nice glass of wine is the perfect combination on this Valentine's Day.

ASPARAGUS CREAM PASTA

Ingredients:

  • 1 bunch asparagus
  • 142ml tub double cream
  • 2 garlic cloves, peeled, but left whole
  • 50g parmesan, half grated, half shaved
  • 250g tagliatelle

Method:

  1. To prepare the asparagus, cut off and discard the woody ends, then neatly cut the tips away from the stalks. Keep the tips and stalks separate. In a small saucepan bring the cream and garlic to the boil. Take off the heat, remove the garlic, then set the pan aside.


  2. Cook the stalks in boiling salted water for about 4-5 mins until tender, drain, then tip into the cream with the grated parmesan. Blitz with a hand blender until smooth.


  3. Cook the pasta according to pack instructions, then throw in the tips 2 mins before the end of cooking time. Gently reheat the cream, drain pasta, then tip into a bowl with the cream. Toss, divide into pasta bowls, top with parmesan shavings and serve.


Recipe taken from good food magazine, May 2007


MUSHROOM & SPINACH RISOTTO

Ingredients:

  • 1 tbsp olive oil
  • 25g butter
  • 1 onion, chopped
  • 140g chestnut mushrooms, sliced
  • 1 fat garlic clove, crushed
  • 140g arborio rice
  • 150ml dry white wine
  • 4 sundried tomatoes, chopped
  • 500ml hot vegetable stock
  • 2 tbsp chopped fresh parsley
  • 25g parmesan or vegetarian alternative, freshly grated
  • 100g fresh young leaf spinach, washed if necessary
  • warm ciabatta and green salad, to serve

Method:

  1. Heat the oil and butter in a large deep frying pan. Add the onion and cook gently for 5 minutes until softened. Stir in the mushrooms and garlic and cook gently for 2-3 minutes. 

  2. Stir in the rice to coat with the onion and mushroom mixture. Pour in the wine and cook over a moderate heat for about 3 minutes, stirring from time to time, until the wine is absorbed.


  3. Reduce to a gentle heat. Add the tomatoes and 125ml/ 4fl oz of the stock and cook for about 5 minutes until the liquid is absorbed. Pour in a further 125ml/4fl oz stock and continue cooking until absorbed. Repeat with the remaining stock, until it is all absorbed and the rice is creamy and tender.


  4. Stir in the parsley and half the parmesan. Season to taste. Scatter the spinach over the risotto. Cover and cook gently for 4-5 minutes until the spinach has just wilted. Serve immediately sprinkled with the remaining parmesan.


Recipe taken from good food magazine, May 2002

Wines that match with Pasta Dishes


Share the love

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If you are looking for something that is a bit of a lighter then sharing platters are the way to go. 
 Instead of just a single meal, enjoy a variety of different tastes this Valentines Day with some easy to put together sharing plates.

STOUT - BRAISED STEAK WITH STACKED CHIPS

Ingredients:

  • 2 x 250g steaks of beef shin
  • 4 tsp olive oil
  • 500ml bottle of Guinness or other stout
  • 1 beef stock cube, crumbled
  • 2 tbsp Worcestershire sauce
  • 2 tbsp brown sauce
  • 3 bay leaves
  • 4 shallots, 3 halved with their skin still on, 1 chopped as finely as you can
  • 1 tsp grated horseradish, or 2 tsp creamed
  • 1 tbsp white wine vinegar
  • 2 handfuls watercress 






 #####For the chips
  • 600g large baking potato
  • 1 tbsp fine polenta or plain flour
  • 1 tbsp sunflower oil

Method:

  1. Heat oven to 180C/160C fan/gas 4. Season the steaks well on all sides, then heat a frying pan with 2 tsp of the oil. Brown the steaks well on all sides, then transfer to a snug casserole or narrow, deep baking dish.


  2. Tip the Guinness into the frying pan and bring to a simmer, scraping up any stuck meaty bits. Pour over the steaks along with the stock cube, Worcestershire sauce, brown sauce, bay and skin-on halved shallots (leave the skins on to save time – they are removed from the sauce later). Cover the dish tightly with foil first, then add the lid (or a flat baking tray). Bake in the oven for 3 hrs until the meat is meltingly tender. Can be done up to 1 day in advance, then cooled and chilled.


  3. For the chips, 1 hr before serving, turn up oven to 200C/180C fan/gas 6. Bring a large pan of salted water to the boil while you cut the potatoes into as many 3cm fat chips (save the trimmings in a bowl of water and use for mash another night). Par-boil for 3 mins, then drain and let steam-dry for a few mins. Tip onto a baking tray, toss with the polenta or flour and some sea salt, then drizzle over the oil and toss again. Roast for 45 mins until really crisp and golden.


  4. When the chips have 20 mins left, lift your steaks from their cooking liquid and use a few sheets of baking parchment to wrap them in a parcel, followed by foil. Put on a low shelf in the oven to heat through for 20 mins. Meanwhile, strain the cooking liquid into a pan, discarding the herbs and shallots. Boil fiercely until reduced by three-quarters. Taste for seasoning, then keep warm.


  5. Whisk the chopped shallot, horseradish, remaining 2 tsp oil, vinegar and 1 tsp water with some seasoning, then use to dress the watercress.


  6. To serve, carefully open the meat parcel over your saucepan to catch any juices, and add your beef to the sauce to coat. Stack your chips between 2 plates and add a pile of dressed watercress. Lift a steak onto each plate and spoon over the syrupy juices. Any extra can be served in a jug on the side.


Recipe from good food magazine, February 2014


TENDER ROAST DUCK WITH CITRUS & CARROTS

Ingredients:

  • 2 shop-bought duck confit legs
  • 300g slim carrot, halved lengthways (about 6)
  • 4 garlic cloves, bashed in their skins
  • 1 orange, half juiced, half cut into wedges
  • 1 tsp vegetable oil
  • 1 tbsp lemon juice
  • 1 tbsp sherry vinegar
  • 1 tbsp golden caster sugar
  • 4 tbsp good chicken stock (you'll only need this if your duck doesn't come with any surrounding jelly)
  • 2 or 3 bay leaves
  • few thyme sprigs
  • mashed potatoes and watercress, to serve

Method:

  1. Heat the oven to 200C/180C fan /gas 6. Scrape away any excess fat from the duck (you could keep this for duck fat potatoes), but keep any jelly. Put the carrots, garlic and orange wedges into a large roasting tin, then toss with the oil and season well. Season the duck legs, then sit them on top of the veg, skin-side up. Roast for 40 mins until the carrots are tender and the duck is turning golden.

  2. Stir the citrus juice, vinegar and sugar together until the sugar dissolves. Pour over the veg, add the jellified duck or chicken stock, then tuck in the bay and thyme here and there. Roast for another 10 mins until the carrots are surrounded with syrupy sauce and the duck is golden. Season the sauce to taste, then serve with mashed potatoes and watercress.

Recipe from Good Food magazine, February 2014


SLOW - COOKED DUCK LEGS IN PORT WITH CELERIAC GRATIN

Ingredients:

  • 2 duck legs
  • 2 carrots, roughly chopped
  • 1 small onion, roughly chopped
  • 1 tbsp plain flour
  • 1 bay leaf
  • 1 star anise
  • 2 cloves
  • 2 strips orange skin (with a potato peeler)
  • 150ml port
  • 500ml chicken stock
  • For the gratin
  • 100ml milk
  • 100ml double cream
  • 1 garlic clove, squashed
  • 1 rosemary sprig
  • 25g butter, plus extra for greasing
  • ¼ small celeriac (about 100g), quartered and thinly sliced
  • 1 small potato, thinly sliced
  • grated parmesan, for sprinkling
  • seasonal vegetables, to serve

Method:

  1. Heat oven to 160C/140C fan/gas 3. Put the duck legs in a flameproof casserole set over a medium heat. Brown all over, then remove from the casserole and set aside. Pour off all but 1 tbsp of the fat, leave more fat in the pan if you are doubling or tripling (save the drained fat for your Christmas roasties). Add the carrots and onion to the casserole and cook for 5-10 mins or until starting to caramelise. Stir in the flour and cook for 1 min more. Return the duck along with the remaining ingredients. Bring to a simmer, then cover with a lid and put in the oven for 2 hrs.

  2. Meanwhile, prepare the gratin. Put the milk, cream, garlic and rosemary in a pan set over a low heat. Bring to a gentle simmer for 5 mins, then remove from the heat and leave to infuse for 30 mins. Grease 2 ramekins (about 8cm diameter, 5cm deep). Arrange the celeriac and potato slices in the ramekins, seasoning the layers as you go. Remove the garlic and rosemary from the milk, pour over the veg, then dot with butter. Cover tightly with foil and bake with the duck for 1½ hrs.

  3. Once cooked, remove the duck and gratins from the oven. To freeze the duck, cool, then pack into a freezer container, pushing the duck under the sauce. If it doesn’t cover it, lay cling film on top. Use within 2 months. Thaw in the fridge, then reheat in the casserole and complete from Step 4. Increase oven to 220C/200C fan/gas 7. Put a heavy can on top of each foil-wrapped gratin and stand for 15-20 mins, or chill like this until needed. Once pressed, turn the gratins out onto a baking tray, sprinkle with a little Parmesan and bake for 20 mins until golden.

  4. Meanwhile, remove the duck legs from the casserole, strain the cooking liquid into a clean pan and bring to a rapid boil. Reduce the sauce by half until thickened and glossy. Add the duck legs and heat through. Put a duck leg on each plate with a little sauce spooned over the top. Serve with the gratins and seasonal veg.

Recipe from Good Food magazine, December 2012

Wine matching for Share plates


And of course the most important meal on Valentine's Day.....Dessert!!

Everyone loves a nice dessert. Surprise that special someone with their favourite sweet treat!

It is a scientifically proven fact that when we experience the feeling of joy, happiness and love, we release endorphins in our brain that is considered to be extremely healthy for our body!

How can we release these endorphins? Eat chocolate (who doesn't love eating chocolate?) and DRINK WINE (in healthy amounts)!

Now you have the perfect Valentine's Gift sorted. You provide the dessert with wine you've matched from CellarSpace.

WHITE CHOCOLATE BERRY CHEESECAKE

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Ingredients:

  • 2 x 150g bars white chocolate
  • 2 x 300g tubs soft cheese (we used Philadelphia)
  • 284ml pot double cream
  • 50g caster sugar
  • 170g punnet raspberries
  • 5 tbsp raspberry jam
  • 85g amaretti biscuits
  • 200g small strawberries
  • a few blueberries(optional)

Method:

  1. Break the chocolate into a glass bowl, then put it over a pan of just simmering water to melt, making sure the bottom of the bowl doesn’t touch the water. Line a lightly oiled 900g loaf tin with cling film.

  2. Whisk the cheese, cream and sugar together, preferably with electric beaters, then stir into the almost-cool melted white chocolate until well combined.

  3. Stir 50g raspberries with 2 tbsp of the jam. Spoon half the cheese mixture into the loaf tin, then spoon the jammy raspberries down the centre. Top with the rest of the cheese mixture, level the top, then press in the biscuits. Cover and chill for 6 hrs or overnight.

  4. Set aside about 6 strawberries. Halve the rest, then warm in a pan with the remaining jam until soft. Whizz in a food processor or with a hand blender, then rub through a sieve to remove the seeds and make a sauce. Add a drop of water if the sauce is too thick.

  5. To serve, carefully turn the tin onto a plate, lift it away and strip off the cling film. Halve the remaining strawberries, then arrange on top of the cake with the remaining raspberries and blueberries (if using). Pour over a little sauce and serve the rest separately for drizzling over.

Recipe from Good Food magazine, June 2009


NO - BAKE CHOCOLATE CHEESECAKE

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Ingredients:

  • 130g butter, melted, plus extra for the tin
  • 300g chocolate digestive biscuits
  • 150g milk chocolate
  • 150g dark chocolate
  • 250g mascarpone
  • 300g cream cheese (don’t use a low-fat variety)
  • 50g icing sugar
  • 25g malted milk drink powder (we used Horlicks)
  • 25g hot chocolate powder
  • 1 tsp vanilla extract
  • 300ml double cream
  • 150g Maltesers (100g chopped, 50g whole), plus a handful to decorate
  • 100g chocolate buttons, roughly chopped

Method:

  1. Butter and line a 23cm springform cake tin. Blitz the biscuits in a food processor to form fine crumbs, then add the butter and blitz again. Tip the biscuit mixture into the tin and press down firmly with the back of a spoon. Chill in the fridge while you make the filling.

  2. In separate bowls, melt the milk and dark chocolate over pans of gently simmering water. Alternatively, melt in the microwave in 30-second bursts, stirring between each interval until melted. Set aside to cool.

  3. Use a hand whisk to mix the mascarpone, cream cheese, icing sugar, malted milk drink powder, hot chocolate powder and vanilla extract until smooth. In a separate bowl, whisk the cream, then fold into the mascarpone mixture. Add half the mixture to each of the chocolate bowls, stirring until well combined. Stir half the chopped Maltesers, whole Maltesers and buttons into the milk chocolate mixture; stir the rest into the dark chocolate mixture.

  4. Spoon the dark chocolate mixture onto the biscuit base. Top with the milk chocolate mixture and smooth over the top. Chill overnight. Decorate with Maltesers before serving.

Recipe from Good Food magazine, December 2018

Wine Matching for Desserts


Happy Valentine's Day for the team at CellarSpace!

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