Hot-smoked salmon burgers with wasabi mayo and cucumber salad recipe

Monday 19 March 2012 – 14:36

Every Tuesday on the Majestic blog we feature a recipe from the delicious. magazine website matched up with the perfect wine pairings. It’s Bottoms up Tuesday!

These Japanese-flavoured salmon burgers by Lucy can be prepared in advance and also frozen so they make a convenient snack or dinner. Enjoy with the perfect wine matches! For a printable version please visit the delicious. recipe page.

Ingredients

  • 3 hot-smoked salmon fillets, skinned
  • 4 spring onions, finely chopped
  • 4cm piece fresh ginger, grated
  • 1 tbsp light soy sauce
  • Zest and juice of ½ lime, plus 1½ tsp extra juice for the mayo and salad
  • 150g cold mashed potato
  • Small handful fresh coriander, finely chopped
  • 4 tsp wasabi powder
  • 100g mayonnaise
  • 1 red onion, halved and thinly sliced
  • ½ cucumber, sliced into ribbons
  • 1 red chilli, deseeded and diced
  • 1 tsp sugar
  • 1 tbsp fish sauce
  • 5 tbsp olive oil

Method

  1. Flake the salmon into a large bowl, then mix in the spring onion, ginger, soy sauce, lime zest and juice, potato and coriander. Form into 4 burgers, then chill for 20 minutes.
  2. In a small bowl, mix the wasabi with 4 tbsp water, leave for 5 minutes, then stir in the mayonnaise and ½ tsp lime juice. Set aside.
  3. Put the onion in a small bowl of boiling water, leave for 5 minutes, drain, then mix with the cucumber and chilli. Toss with the sugar, fish sauce and the remaining lime juice.
  4. Heat the oil in a frying pan over a medium heat, then fry the burgers for 3 minutes each side until cooked through. Serve with the wasabi mayo, cucumber salad and roast butternut squash wedges, if you like.

Nutritional info per serving: 471kcals, 37.7g fat (6.4g saturated), 21.3g protein, 12.2g carbs, 5.6g sugar, 5g salt

Chef’s tip: You can easily make up the burgers and freeze them, uncooked, for another day.

Mike’s Wine Matches

Quinta de Azevedo Vinho Verde 2010

£7.49 or Buy 2 Portuguese wines save £3 (excludes fortifieds) = £5.99

Literally ‘green wine’ from the Minho region of Northern Portugal. This wine has a natural spritz which always adds an interesting mouthfeel; it’s tropical fruit and citrus character will compliment the heat of the chilli and the rich salmon flavours.

Waimea Estate Pinot Gris 2009/2010 Nelson

£11.99 or Buy 2 bottles save £4 = £9.99

You may find it interesting that even through Sauvignon Blanc is one New Zealand’s biggest exports (after butter and lamb!), Pinot Gris is the New Zealanders white wine of choice. This wine is bursting with aromas of pear, honey, apple, spice and a hint of cream. These pure fruit flavours continue on the palate and balanced with clean acidity, good length and soft texture, they will match the fish cakes perfectly.

By Majestic | Posted in Grape to Glass Recipe Match | Tagged , , , , , , | Leave a Comment

New Store No. 177! Majestic Wine Wakefield

Friday 16 March 2012 – 14:22

We are delighted to announce the opening of Majestic Wakefield. It’s a fantastic new store, bright and air-conditioned, with over 800 wines from around the world to choose from. This is the second new store to open this year for us, so a big Hello to the new Majestic Wakefield team: Jamie, Robert and Daniel.

What’s what in Wakefield? via wikipedia

Wakefield is a town in West Yorkshire to the South of Leeds.
The most prominent landmark is the Cathedral with the tallest spire in Yorkshire.
There’s also a mightily impressive 95-arch railway viaduct, constructed of 800,000,000 bricks in the 1860s.
The rugby league team are the Wakefield Trinity Wildcats.
Twinned with Castres, France, in the Languedoc.

Why Wakefield?

The new store is located on the Denby Dale Road coming up into Wakefield from the south, near Clarence Park and the Cathedral out of town retail park which includes B&Q, Staples, Mazda and other large retailers. It is ideally situated, as now the people of Wakefield don’t have to travel up to Leeds for all the services a Majestic store has to offer: daily instore tastings, staff with expert wine knowledge, fine wine, free delivery, free parking… and all our free Wine events: Wine Walks, Wine Courses and Wine Evenings.

Spring in Wakefield

With a new set of offers just arrived and Easter around the corner the whole team are excited to open up some great wine, meet lots of new people in Wakefield and get to know the town. Jamie’s top pick is the Amarone Masi, open to try on the tasting counter today.

Opening Events

To celebrate the opening, join us in-store between Friday 23 and Sunday 25 March for a free glass of fizz and a selection of delicious charcuterie and cheeses, plus receive a FREE bottle of Prosecco di Conegliano when you buy your first mixed case of 6 bottles of wine. Visit the lovely new store to redeem it!

Contact

173 Denby Dale Road
Wakefield
WF2 8ED
01924 371 300
wkf@majestic.co.uk
@majesticwkfld
majestic.co.uk/Wakefield

By William James | Posted in Majestic News | Tagged , , , , , | Comments (2)

Chicken and purple broccoli stir-fry with wholewheat spaghetti recipe

Monday 12 March 2012 – 16:19

Every Tuesday on the Majestic blog we feature a recipe from the delicious. magazine website matched up with the perfect wine pairings. It’s Bottoms up Tuesday!

This week Silvana mixes up the healthy styles of chicken broccoli stir-fry and a good-for-you spaghetti combo, all matched up with the perfect Majestic wine pairings.

Ingredients

75g wholewheat spaghetti
1 tsp sunflower oil
2 skinless, boneless chicken breasts, cut into thin strips
200g purple sprouting broccoli spears (or broccoli, cut into florets)
1 tbsp soy sauce
2 tbsp sweet chilli sauce
100g beansprouts
1 mild red chilli, deseeded and finely chopped
4 spring onions, thinly sliced
2 tsp sesame seeds, toasted

Method

Cook the spaghetti in a pan of boiling water according to the packet instructions. Meanwhile, heat the oil in a wok and stir-fry the chicken for 2 minutes, then add the broccoli and stir-fry for a further 2 minutes.
Mix together the soy sauce, sweet chilli sauce and 2 tablespoons water. Add to the pan and, once bubbling, stir in the beansprouts and chilli sauce. Cook for a minute or so until the beansprouts look a little translucent.
Drain the spaghetti and add to the pan with the spring onions and sesame seeds. Stir together and serve piping hot.

Nutritional info per serving: 444kcals, 9.6g fat (1.3g saturated), 48.2g protein, 43.4g carbs, 13.5g sugar, 1.7g salt

Chef’s tip: Unless you have a super-sized wok, never attempt a stir-fry for more than 2 people as a large quantity of ingredients makes it very difficult for the wok to maintain the high heat essential for good results. You can use Japanese wholewheat soba noodles (from oriental stores) instead of the wholewheat spaghetti, if you like.

Mike’s Wine Matches

Villa Maria Reserve Sauvignon Blanc 2010/2011 Wairau Valley, Marlborough

Produced from four vineyards in the heart of the Wairau Valley by one of New Zealand’s most decorated wineries. Although I usually like to savour this wine on it’s own the zesty palate of fresh citrus fruits and nectarine will work perfectly with the heat of the chilli and juicy chicken breast.

Torres Viña Sol 2010/2011 Catalunya

Fourth generation grower Miguel Torres uses his experience well in the production of this dry white. A staple in my household, this wine always represents outstanding value for money. The apple and pineapple fruit will match perfectly with the delicate broccoli and toasted sesame seed flavours and the crisp acidity will cut through the oiliness of the dish to expose the chilli, what a combo!

 

 

 

 

By William James | Posted in Grape to Glass Recipe Match | Tagged , , , , , , | Comments (2)

Drop what you’re doing and buy some Rhône 2010!

Wednesday 7 March 2012 – 16:51

by Matt Philpott

I popped into Lay & Wheeler’s Rhône 2010 En Primeur Grower’s Tasting last week to try some wines that I have been pretty excited about for a long time now. Sometimes I’ve been let down, even if only a little, having built up a vintage in my head prior to tasting it. Last night I’m pleased to say, this was not at all the case.

The 2010 vintage in both the Northern and Southern Rhône has been quietly developing a stellar reputation with critics while Bordeaux and Burgundy grab the limelight.

“…having already started my tastings of the 2010 vintage in Burgundy and the Rhône, I must urge those of you who like wines from these two great French wine regions to try to put a bit of money aside (ha!) to invest in the 2010s from them. After the unusually ripe, relatively low acid wines made in 2009, the 2010s typically show considerably more precision and freshness, and more supple tannins in the case of the southern Rhône.”

Jancis Robinson MW, Purple Pages, Dec 2011.

I have long had a soft-spot for the exotic aromatics, flavours and textures found in the Rhône and so fully expected to be wowed by this tasting. These high expectations were completely exceeded and I left Glaziers Hall feeling pleasantly reassured that you can still find great wines from France without re-mortgaging your home, selling a kidney or visiting a loan shark.

The whites were, without exception, stunning and characterised by a perfect balance of ripe orchard fruits, minerality and beautiful, fresh acidity. Condrieu was a particular stand-out for me with all of the wines from this famous region showing beguiling texture and exotic fruit as well as 2010’s hallmark freshness. I have already bought some Condrieu made by the amiable Michel Ogier for my Fine Wine Plan

As for the reds, the massively concentrated Châteauneuf-du-Papes are balanced by that fresh acidity again and there is a wealth of different styles available from some fantastic producers – something for every palate. I haven’t decided on a favourite yet, but I know that I will inevitably buy a case or two.

Where else could you find a wine rated 97-99 points by Robert Parker (The Wine Advocate, October 2011) for £44 per bottle in bond?

2010 Châteauneuf-du-Pape, Cuvée Réservée, Domaine du Pégau
The whole of the Rhône produced spectacular wines in 2010 and I tasted several brilliant Gigondas and Vacqueyras from the Southern Rhône as well as some stunning wines from Côte-Rôtie, Hermitage and Crozes-Hermitage in the North Rhône.

I genuinely believe that anyone who stashes away some of Lay & Wheeler’s selection of 2010 Rhônes will not be disappointed a few years down the line when they’re ready to drink.

If 2010 is a special year for you, as it was for me, then the Rhône could be a delicious alternative to the tradition of stashing away a case of Bordeaux or Port. Luckily for me Mrs P enjoys a nice drop of Grenache, Syrah or Viognier!

By Majestic | Posted in Lay & Wheeler | Tagged , , , , , , | Comments (3)

Chargrilled steaks with red wine butter and shoestring chips recipe

Monday 5 March 2012 – 9:29

Every Tuesday on the Majestic blog we feature a recipe from the delicious. magazine website matched up with the perfect wine pairings. It’s Bottoms up Tuesday!

This week Debbie Major makes a stunning steak with skinny chips – this classic brasserie recipe is perfect supper party food, partnered with some perfect wine matches from William at Majestic HQ.

Ingredients

  • 4 x 225-300g steaks, such as sirloin, fillet, rump or T-bone
  • Olive oil, for brushing
  • For the red wine butter
  • 115g unsalted butter, at room temperature
  • 2 shallots, finely chopped
  • 1 star anise
  • 300ml red wine, such as a Malbec!
  • 80ml chicken stock
  • 1/2 tsp caster sugar
  • Sprig fresh thyme
  • For the shoestring chips
  • 450g floury potatoes, such as Maris Piper
  • Sunflower oil, for deep-frying

Method

  1. Make the red wine butter. Melt 15g of the butter in a small pan, add the shallots and cook gently until softened. Add the star anise, red wine, chicken stock and sugar and leave to simmer gently until the mixture is thick and syrupy. Add the thyme and simmer for a further 5 minutes until the mixture is thick and well reduced. Leave to cool, then remove the star anise and thyme and beat into the remaining butter with some seasoning. Set aside somewhere cool to firm up slightly, but don’t put it in the fridge.
  2. Make the chips. Peel the potatoes and cut them lengthways into slices about 5mm thick. Cut once more into long, thin chips. Heat some oil to 190°C for deep-frying. Deep-fry the chips in 2 batches for 2-3 minutes until soft but not browned. Lift out and drain briefly on kitchen paper. Bring the oil back to 190°C.
  3. Brush the steaks with a little oil on both sides, and season well. Heat a cast-iron griddle or a heavy-based frying pan over a high heat until smoking-hot. Add the steaks and cook for 21/2-3 minutes each side for medium-rare, pressing down on them with a fish slice to ensure even cooking.
  4. While the steaks are cooking on the second side, return the chips to the oil and fry for another 1-2 minutes until crisp and golden. Drain well on lots of kitchen paper and sprinkle with salt.
  5. Lift the steaks onto warm plates, spoon some of the red wine butter on top and leave for 2 minutes to allow the meat to relax and the butter to melt a little. Pile chips alongside and serve with a simple salad.

Nutritional info per serving: 1,007 kcals, 68.4g fat (29.7g saturated), 52.3g protein, 35g carbs, 2.3g sugar, 1.2g salt

Chef’s tip: This makes more wine butter than you need, so roll any extra into a log, wrap in a sheet of cling film and freeze to use another time.

William’s Wine Pairings

Benmarco Malbec 2009 Dominio del Plata, Mendoza

There is no more perfect a pairing than steak and a few glasses of Argentinian Malbec. This rich full bodied wine would be a great accompaniment to lots of red meats. The juicy red and black fruit marry together so well with the juicyness of this steak, making for a rather moreish meal.

Umbral de Los Tiempos Malbec, Familia Alonso

A stunning Malbec with a high concentration of brambly deep red fruit flavours that are mellowed and smoothed by the delicate oak and hints of pudding spice. It wraps right round the mouth and when paired with the steak is broken down for the ultimate melting indulgence.

By William James | Posted in Grape to Glass Recipe Match | Tagged , , , | Comments (2)

Keeping it Local

Thursday 1 March 2012 – 15:22


Majestic Tastings
From all the tastings Majestic stores do in their local area, I chose Laura and Rachel from Stourbridge who held a tasting for 17 members of Kidderminster Medical Group. Nice picture!

The Majestic Blog, Grape to Glass recipe match
Have you tried the February recipes from delicious. magazine with the perfect Majestic wine pairings? New recipes released every Tuesday, it’s Bottoms up Tuesday!

’6 Steps to The Perfect Dinner Party’ by Emma in Camberley
…and so we come to the final chapter. The belts have been opened a notch, the laughter getting noticably louder and the stories you’ve heard a hundred times are coming out.

‘The Six Nations: the pride, the passion…and a glass of wine?’ Wine pairings with a twist,  by Jack in Worcester
There’s few things that I look forward to more in a year than the start of February. Yes, it’s cold, it’s dark and it’s usually raining but…

Twitter @majesticclith
1st day of the month means it’s time to turn the page on our @sirCliffRichard calendar. What do we have here….. Sir Cliff as an astronaut!

‘If you like me… you’ll love me’, broaden the wine horizon with Team Greenwich
If you like the Rioja Berberana Vina Alarde, Reserva then you’ll love the Rioja Muga Reserva…

 ‘Grape to grid – Winning F1ne Wines’, sport and wine pairings, by Jonathan in Maidenhead
…sorry buddy, you’re a good egg but when you’ve been given great Red Bull grapes and you finish 134 points behind your team mate you know something is going wrong in the Vinification process.

New Stores
Following extensive re-fits, our Gidea Park and Causewayside stores re-opened last week. They are fantastic new stores, with air-conditioning and a dedicated Fine Wine unit.

The Majestic iPhone App
Prove how much you know about wine with our in-depth quiz and see if you can get to the top of our leaderboard.

Trending Twitter Hashtag Majestic
Northampton have started the #3wordwinereview

By William James | Posted in Majestic News | Tagged , , , , | Leave a Comment

One-pan roast herby fish recipe

Monday 27 February 2012 – 16:06

Every Tuesday on the Majestic blog we feature a recipe from the delicious. magazine website matched up with the perfect wine pairings. It’s Bottoms up Tuesday!

This week the delicious. team make an easy one-pan roast herby fish dish, a healthy and delicious midweek meal and Mike from Majestic HQ matches it up with his perfect wine pairings.

Ingredients

  • 500g waxy potatoes, thinly sliced
  • 1 large onion, thinly sliced
  • 6 tbsp olive oil
  • Knob of butter
  • 8 small vine tomatoes, halved
  • 6 white (marinated) anchovy fillets, finely chopped (see tip)
  • 2 garlic cloves, finely chopped
  • 1 lemon, zested and sliced into discs
  • ½ large bunch of fresh parsley, finely chopped (about 40g)
  • 100g fresh breadcrumbs
  • 4 thick white fish fillets, such as sustainable cod or coley
  • 1 red chilli, sliced

Method

  1. Scatter the potatoes and onion into a large roasting tray. Drizzle with 1 tbsp oil, season, then toss to coat. Dot with butter, then cook in the oven for 15 minutes at 190C conventional/170C FAN/Gas 5. Add the tomatoes, then return to the oven for 10 minutes more. Meanwhile, whizz the anchovy, garlic, lemon zest and parsley in a food processor with 3 tbsp of the olive oil to make a gremolata. Taste and season.
  2. Mix the breadcrumbs with 2 tbsp oil and some seasoning. Top the potatoes with the fish fillets, lemon slices and sliced chilli, then scatter with the breadcrumbs.
  3. Return to the oven and cook for 12-15 minutes until the fish steaks are just cooked through and the breadcrumbs are golden. Remove from the oven, top with the herby gremolata, then serve.

Nutritional info per serving: 401kcals, 7.7g fat (2.1g saturated), 36.1g protein, 49.7g carbs (8.9g sugars), 1.3g salt, 6.4g fibre

Chef’s tip: Milder and sweeter than the salted specimens, white (marinated) anchovies are available at all good supermarkets.

Mike’s Wine Matches

St Hallett Poachers Blend White 2010, Barossa Valley
This healthy little dish of roast fish and tomatoes needs something with high acidity and delicate flavours; Poachers Blend has it all. The lime and melon characters from the Semillon and Sauvignon coupled with the unusual twist of Riesling in this blend will flatter the delicate cod or coley and emphasise the joys of roasted vine tomatoes. Yum!

Pinot Grigio 2009, San Angelo Vineyard, Banfi
From one of the key players in Tuscany, this Pinot Grigio is a leap in quality above many of the more neutral styles made in Italy. The stone-fruit aromas and zippy melon character will match this light fish dish to produce many scrumptious mouthfuls, all at the bargain price of £5.99.

By William James | Posted in Grape to Glass Recipe Match | Tagged , , , , , , | Comments (12)

Majestic Wins! Econsultancy Innovation in Multichannel Marketing

Friday 24 February 2012 – 15:29

Congratulations to all at Majestic, last night we were the winners of the Econsultancy award for Innovation in Multichannel Marketing.

Shortlisted against other big names in E-commerce and retail, such as Google and House of Fraser, we are delighted to have come away the winners.

This award comes as a result of the effort everybody at all 176 Majestic stores have put into local store webpages and Twitter. Whether we are tweeting about the best new wines open to try on the tasting counter or the best food and wine matches, there is always some local wine inspiration.

Have a look at your local Majestic’s webpage from our store locator, and if you’re not already following your local Majestic, say hello to them on twitter too.

What the judges said: “Majestic Wine successfully integrated its in-store and web experience, giving individual stores the ability to customise their own web pages to reflect what was happening in-store. A full-bodied strategy and vintage execution which allowed branches to engage simply and directly with wine lovers in the local community, and to harness the knowledge of in-store staff online.”

Econsultancy Innovation Awards 2012 from Econsultancy on Vimeo.

By William James | Posted in Majestic News | Tagged , , | Leave a Comment

Majestic raises £55,000 for Maggie’s Centres

Thursday 23 February 2012 – 12:04

As part of a year long partnership, Majestic has raised £55,000 for Maggie’s Cancer Caring Centres, our Charity of the Year 2011.


This fantastic sum was raised by collection tins in stores, mobile phone and sat nav recycling, staff activities, raffles and social events over the year. Staff fundraising activities included the Brighton Marathon, Reading Half Marathon, a Sky Dive and the Marathon du Médoc, a 26.3 mile race around Bordeaux’s famous vineyards.

“I would firstly like to thank all the staff at Majestic for choosing us as their Charity of the Year. Not only by doing so have you helped us to raise awareness but to raise such a significant sum is truly magnificent and will go a long to helping people affected by cancer. Your hard work and dedication is very much appreciated – thank you very much.”

Laura Lee, Chief Executive, Maggie’s

Maggie’s Centres, based next to NHS hospitals, offer free, comprehensive support for anyone affected by cancer. At the centres, people can access information on cancer and its treatment, seek confidential counselling as well as participate in nutritional workshops, art and writing classes and support groups. Visitors do not need to make an appointment, or be referred, and all the services and facilities are free.

By Majestic | Posted in Majestic News | Tagged , , , , | Leave a Comment

Smoked salmon and caper linguine recipe

Friday 17 February 2012 – 11:44


Every Tuesday on the Majestic blog we feature a recipe from the delicious. magazine website matched up with the perfect wine pairings. It’s Bottoms up Tuesday!

This week Lizzie Kamenetzky makes a quick and easy, no fuss smoked salmon pasta that is perfect for a mid-week meal, and it’s made with just five ingredients.

Ingredients

  • 400g linguine or spaghetti
  • 200g smoked salmon trimmings
  • 2 tbsp capers, drained and roughly chopped
  • 4 tbsp crème fraîche
  • 2 tbsp roughly chopped fresh dill
  • PLUS… 2 tbsp extra-virgin olive oil

Method

  1. Cook the pasta in boiling salted water for 10 minutes for al dente or until cooked to your liking. Drain, reserving a little of the cooking water in the pan, then return the pasta to the pan and toss with the oil.
  2. Return to a very low heat and stir through the remaining ingredients. Season with lots of black pepper and a little salt, then serve immediately.

Nutritional info per serving: 523kcals, 15.7g fat (5.5g saturated), 25.5g protein, 74.9g carbs, 3.5g sugar, 3g salt

Chef’s tip: This is great served with lemon wedges to squeeze over or, for more of a kick, horseradish.

Chris’ Wine Pairing

Saint Michel Blanc Perlé 2010, PDO Gaillac, France
£7.99 or £6.99 when you buy 2 bottles
Creamy pasta dishes demand wines with a bit of zip and freshness to cut through the sauce. Sauvignon Blanc is an obvious choice but why not try something a little different from the southwest of France? Made from local varieties of Muscadelle and Mauzac, this has focused lemon, grapefruit and crunchy pear flavours. Perlé is the French term for lightly sparkling – little bubbles (or pearls) that, along with a backbone of crisp acidity, really lift this dish.

Prestige Parcels Sauvignon Blanc 2010/11, Marlborough, New Zealand
£11.99 or £8.99 when you buy 2 bottles
Then again, why not go for the obvious choice of a New Zealand Sauvignon? Pound for pound they don’t come much better than this stunner. Sourced from premium producers in the Wairau Valley and bottled under Majestic’s own label, its abundant grapefruit, gooseberries and mouth-watering acidity take the pasta to another level.

By Majestic | Posted in Grape to Glass Recipe Match | Tagged , , , , , , , , , , | Comments (2)
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