Guest Post
Spring is upon us! Languid days await everyone in the next few months, sitting on patios or in backyards in the sunshine. In the spirit of such optimism, take a look at some fresh and delectable seasonal foods and experiment with unique and fantastic ways to make the most of foods that have recently come into season.
For the month of April, the best and most seasonal foods are chicken and eggs. Considering the symbolism of Easter, this is rather appropriate. The first eggs of spring time have a rich and bright yellow yoke that oozes comfort and flavour. A nice idea is to use the delectable beauty of spring eggs to make a spring time frittata with morels, wild mushrooms, parsley, watercress and wild garlic. All of these vegetables come to life in April. To pair a white wine with this wonderful vegetable dish, consider a crisp and refreshing pinot grigio.
For a staple crowd-pleaser, the best option is a traditional roast chicken. The best chickens are normally produced in the coming months, so it’s the perfect time to entertain guests.
To prepare your chicken, braise the skin with some honey and olive oil and place slithers of wild garlic underneath the chicken skin for a tangy, woody flavour. Put the chicken into the oven along with rough-cut potatoes, turnips and onion, and leave to cook slowly on low heat for a few hours, turning occasionally.
Ten minutes before removal, add some wild mushroom and stir. Serve with a fresh watercress, rocket, roasted pine nut and pomegranate seed salad and fresh crusty bread. The best accompaniment for such a dish is a mellow rosé wine or delicately flavoured sauvignon blanc.
Now is the time to consider alfresco entertaining, either with a BBQ or a picnic. When pairing seasonal foods and delicious wines, the combinations can be sublime and worthy of some great memories shared between friends and family.
This guest post is brought to you by Tesco. Visit their wine community for more spring wine pairing ideas.
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