Latest recipes from La Motte

Ingredients Miso Dressing 2 Tbsp (30 ml) miso paste2 Tbsp (30 ml) rice vinegar2 Tbsp (30 ml) honey½ Tbsp (7,5 ml) soy saucea thumb-size knob of ginger, peeled and chopped1 garlic clove, chopped2 tsp (10 ml) sesame oilzest and juice of 1 small lemon1-2 Tbsp (15-30 ml) water (if needed to loosen up the dressing)...

Ingredients 400 g roll of puff pastry, defrosted1 egg + 1 tsp (5 ml) milk, whisked (for egg wash)100 g baby asparagus2 x 250 g creamed smooth cottage cheesejuice and zest of a small lemon20 g wild rocket, washed and patted dry100 g smoked salmon (or trout) ribbons4-5 sprigs of fresh dill, picked2 Tbsp (30...

Ingredients Labneh 1 kg double cream plain yoghurt½ tsp (2,5 ml) salta piece of cheesecloth or a clean tea towelzest of 1 small lemon Kebabs 3 Tbsp (45 ml) olive oil1 Tbsp (15 ml) red wine vinegar1 Tbsp (15 ml) dried thyme or mixed herbs1 garlic clove, finely chopped1.5 kg boneless skinless chicken thighs2 large...

Ingredients Muhammara Dip 4 large red peppers100 g walnuts½ C (125 ml) fine bread crumbs2 Tbsp (30 ml) pomegranate molasses2 Tbsp (30 ml) olive oil1 Tbsp (15 ml) smoked paprika2 tsp (10 ml) ground cumin1 tsp (5 ml) chilli flakes1 garlic clove, finely choppedzest and juice of 1 small lemonsalt and pepper Lavash Crackers ¾...

Serves 4Marinade2 tsp cumin seeds2 tsp coriander seeds1 tsp paprika½ tsp ground cardamom1 tbsp olive oil8 rib lamb chopssea salt to season1 x 400g tin brown lentils, drained200g cooked beetroot75g dried figsa handful of chopped fresh parsley and mintDressing 2 tbsp extra virgin olive oil1 tbsp red wine vinegarzest of 1 lemonsqueeze of lemon juice1 anchovy,...

Makes 12 1 tbsp olive oil 2 cloves of garlic, mashed a knob of butter 120g shiitake mushrooms, finely diced 150g ricotta cheese 1 tbsp fresh dill, chopped sea salt flakes and freshly ground black pepper ½ tsp truffle oil (optional) 4 sheets phyllo pastry 80g melted butter fresh thyme leaves Heat the olive in...

Serves 4 as a light starter 300 g cooked rainbow trout (or salmon) 50 g ready to eat edamame beans, cooked and shelled 8 - 10 baby gem lettuce leaves 1 tbsp sesame seeds fresh dill to garnish Wafu Dressing  2 tbsp mayo 2 tbsp tahini 2 tbsp rice vinegar 1½ tsp soya sauce 1...

The versatility of an elegant rosé is one of the reasons this style of wine is so popular. Enjoy the 2021 La Motte Vin de Joie Rosé as a glass on its own, pour generous glasses with informal Mediterranean-style platters, leafy salads, seafood paella and finely sliced Charcuterie or make Chef Eric's delicious Salade niçoise-inspired...

There’s something about Syrah that works beautifully with venison. Or perhaps it is the other way round! But Syrah understands the flavours that also work well with venison. Earthy notes, a subtle smokiness, fragrant herbs and spices and the charm of fruity sweetness. Our bumper venison burger is a moreish treat that works wonderful with a...

With a traditional focus, this Cassoulet is based on the Castelnaudary-style with a crunchy bread crumb topping.  Come-together Cassoulet (serves 12) Ingredients DUCK CONFIT 6 duck legs 6 Tbs salt 4 sprigs thyme 4  garlic cloves, smashed 1 Tbs black peppercorns 2 oranges, zest only 500 g duck fat Prick skin on duck legs all over...