Latest recipes from La Motte

French Onion Soup

Recipe serves 2 Preparation time: 15 minutes Cooking time: 45 minutes Ingredients: 2 Tbsp olive oil 3 Tbsp butter 3 large white onions cut to about 3-4mm/ 1/8th inch thick rounds (use a food processor or a mandolin to make it easier) 1 – 2 large sprigs of Thyme 2 tsp flour ¼ cup pale...

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Broccoli and Cheddar Soup

Recipe serves 4 Preparation – 10 minutes Cooking time – 30 minutes Ingredients: 40 grams salted butter 1 onion finely chopped 2 medium carrots, peeled and finely chopped 3 cloves garlic, minced 1 bay leaf (optional) 3 Tbsp flour 500ml / 2 cups milk (skim or full cream) 2 tsp Dijon Mustard 1 medium head...

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Potato gnocchi with creamy sundried tomato sauce

"Winter is the season for slowing down. To us, that means taking some extra time to create our favourite comfort foods - those dishes that take a little extra effort but shouldn’t be rushed. Do take the time this Winter to make these pillowy potato gnocchi - we used a gnocchi paddle for creating those...

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Slow roasted Massaman curried pork shoulder

"Winter is the season for slowing down. Sometimes this means taking more time to slow-roast your favourite larger cut of meat to fall-apart perfection, creating a feast of smells in your kitchen that anticipates the essence of shared comfort. If you are not familiar with a Massaman curry, it’s a mild, rich and fragrant Thai...

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Spanish Omelette with Burrata and Bacon

"Spain’s famed tortilla is a layered omelette made from potato, egg and olive oil. Ideal for breakfast, brunch or as a light lunch, the tortilla is robust to hold its own with La Motte’s 2022 Franschhoek Chardonnay. A topping of crispy bacon with a ball of creamy burrata makes for a tasty pairing to the...

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Sticky Fig, Red Wine and Balsamic Lamb Chops

"Sticky and sweet, this marinade makes the most of seasonal figs. Rosemary and garlic pair wonderfully with lamb rib chops whilst balsamic vinegar and red wine add depth and acidity to the glaze. Serve the lamb chops with La Motte ‘s 2021 Cabernet Sauvignon and a fresh rocket salad." - Recipe by Georgia East Prep...

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Dolma rolled in aubergine and cooked on the open fire

Recipe by Sophia Lindop Serves 8 to 10 Ingredients:Kofta mixture500g lean lamb mince 500g lean beef mince 1 onion (150g), coarsely grated 2 large plum tomatoes (180g), skinned and coarsely grated 2 tsp tomato purée 1½ tsp salt and black pepper 1½ tsp allspice 1½ tsp ground cinnamon2 tsp Aleppo chilli flakes 20g parsley, chopped...

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Tuna Galette with Artichokes, Olives and Tomatoes

Serves 6 to 8 Ingredients For the pastry 2 cups all-purpose flour 1 tsp paprika ½ tsp salt 150 g butter, cubed 3 tbsp iced water Filling 2 x 200g canned chunky tuna, roughly flaked 200g preserved artichoke hearts, quartered 50g sundried tomato pesto 10 pitted green olives 6 whole cherry tomatoes fresh basil sea...

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Strawberry and Rose Water Terrine

Serves 6 to 8 Ingredients 450g fresh strawberries, washed, topped and sliced lengthways, in thirds 750ml cranberry juice 20g powdered unflavoured gelatin 70g sugar 1 tbsp rosewater For the syrup 1 cup sugar ½ cup water 1 tsp freshly squeezed lemon juice 1½ tsp rose water Method Place the strawberry slices in a loaf pan...

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Vanilla Pannacotta Recipe

"The recipe for this Vanilla Pannacotta with Rosé Syrup is a playful combination of pannacotta and pavlova, two of my favourite summer desserts. The inspiration comes from La Motte’s joyous Vin de Joie Rosé, a blushingly delicate wine, imbued with notes of nectarine, melon, Turkish delight and rose petals. The pannacotta is cautiously sweetened, relying...

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