Ah, British wine the most famous of all the continental blends. Yet sarcasm aside, it’s not exactly a small industry any more. According to Wines of Great Britain the organisers of English Wine Week (falling on the 23rd to the 30th of May) there are no fewer than 577 vineyards across the UK. While the colder climes might be a little sparser on the wine front Scotland has four, the north has 19 and Wales has 23 the south-east alone has 152 and the south-west has 136. So in the spirit or the week, here are a few recipies to try... because you don’t have to just drink it!
White Wine Biscuits
Know as Rollitos de Vino Blanco and no, not savoury! Sweet! A popular treat in Italy, Spain and Slovakia!
•270g plain flour
•100g caster sugar
•80ml light olive oil
•80ml white wine
•half a teaspoon of sea salt
•a quarter of a teaspoon
•icing sugar for dusting
•Combine all the dry ingredients (except for the icing sugar) in a mixing bowl and mix.
•Add the oil and wine to the flour mixture and combine into a dough.
•Roll the dough into a sausage and cut into 20 equal size pieces.
•Form these into balls. Using your finger or the end of a wooden spoon, make a hole in the middle of each ball and stretch the hole more.
•Place them onto a baking tray lined with baking paper/silicone mat. Bake at 350°F/180°C/140°C fan assisted for 25 minutes or until the bottoms are golden brown.
•Let them cool down a bit before coating them in icing sugar.
Perfect for using up an abundance of summer courgettes later this year!
•60ml extra-virgin olive oil
•225g thinly sliced leeks
•240ml dry white wine
•3 medium courgettes, cut lengthwise into 3mm thick slices, preferably on a mandolin
•3 medium yellow summer squash, cut lengthwise into 3mm thick slices, preferably on a mandoline
•Salt and pepper to season
•60g finely grated Gruyère
•1 very large tomato, very thinly sliced crosswise
•Preheat the oven to 425°F/220°C/200°C fan assisted.
•In a large frying pan, gently sauté the leeks in 1tbsp of oil stirring occasionally, until softened. Add the wine and cook until evaporated, about 2 minutes. Spread in a 9-inch round baking dish.
•Place the courgette, yellow squash and tomato slices onto flat baking sheets and brush with the remaining 3 tablespoons of oil; season with salt and pepper. Sprinkle with the cheese and let sit until slightly softened, about 5 minutes.
•Tightly roll 1 slice of courgette and place it in the centre of the pan with the leeks, edges pointing up. Continue coiling additional pieces of courgette, yellow squash and tomato around the centre piece creating a big spiral until you reach the edge of the baking dish. Scrape any cheese off of the baking sheets and sprinkle on top.
•Bake for 30 minutes, until the courgettes and squash are tender and browned in spots. Sprinkle with sea salt. Let cool slightly, then serve with crusty bread.