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Regional Treasures
Jacob's Creek Reserve have teamed up with BBC 2’s Something for the Weekend chef, Simon Rimmer, to uncover some of the nation's best regional dishes. Together they have come up with these three sumptuous recipes best enjoyed over a glass of vino. So book a babysitter and cook to impress with these dinner party classics. (www.jacobscreek.com)Fillet of Hereford Beef with Creamed Celeriac and Mushroom Sauce
This is a cross bred cattle that is reared on the plains in Hereford where the pasture conditions are ideal for producing high quality flavoursome meat. It’s the ultimate hybrid. Fat in the right places creates beautiful marbling but it’s low enough in fat also to produce beautiful quality. Match with Jacob’s Creek Reserve Barossa Shiraz.
Slow Cooked Cumbrian Saltmarsh Lamb Shank
Saltmarsh lamb from the Holker Estate in Cumbria is naturally reared on the Salt Marshes and grazes on the local heather – the sweetness from the heather and saltiness from the water imparts delicious flavour to the meat.
Line Caught Flyde Coast Sea Bass with Potato Rosti and Cherry Tomato Salad
Often referred to as the king of the sea, we are lucky enough to have some of the best sea bass in the world just off the shores of Lancashire. With its creamy white flesh, the fish is delicious just simply cooked.