FÜLEKY TOKAJI FURMINT 2022
(750 ml)
Berliner Wine Trophy 2024: Gold Medal
Pale lemon colour with greenish reflexes. On the nose there are also some greenish notes: green apple and unripe pear, freshly harvested from the garden, together with some wild flowers. Bone dry on the palate with vibrant acidity, hints of unripe green apple, with time summer apple notes emerge as well. Despite its freshness it is not a simple light wine, it’s satisfying and complex.
Serving suggestion:
- complex, roasted veggies as a starter, spreads and creams
- all kind od vegggie risotto
- as a main cours it would be easily paired with some poultries with a slight sweetness in their meat, like pheasant or Guinea fowl, even in a creamy sauce, hare or rabbit leg roasted or in a ragout
- could be a good match with unsmoked, cured and dried hams
- also would work well with complex fish dishes
(Csaba Harmath, gastronomic expert)
ALCOHOL: 14 %VOL
ACIDITY: 5,5 G/L
Granny’s farm chicken blanquette
Ingredients:
200 g shallots
80 g unsalted butter
30 g all-purpose flour
750 g farm chicken tigh on the bone
400 g small portobello mushroom
200 g young carrot
200 g celery stalk
1 clove garlic
1-1,5 l chicken stock
1 bunch chive
2 egg yolks
50 ml double cream
salt and white pepper to taste
Preparation:
Preheat the oven to 240°C/220°C (fan).
Dry the pork belly skin with kitchen paper. Score it with a very sharp knife, taking care to go only into the fat, and not into the meat.
Mix the spices together in a bowl. Rub this mixture all over the pork and skin. Let it rest for an hour to pick up the flavours.Place the pork in a flameproof baking tray on the quartered onions (you can leave the skin on) and roast for 25-30 minutes, or until the skin is crisp. Reduce the oven to 180C/160C (fan) and roast for an hour or until fully cooked and almost falling apart.
Some parts of the skin will be totally crispy, some not really. You can have a kitchen torch to correct and make it as crispy and crunchy as it could be.
Let it cool to room temperature, make nice slices, and serve with some pickles or garden greens. Don’t put the roast to the fridge, it will render the skin again soft, if you have a vacuum sealer, use it, you can keep the crispiness.
Crispy cold pork belly roast
Ingredients:
1,5 kg pork belly (with moderate fat)
1,5 tbsp fresh thyme
1,5 tbsp fresh rosemary (chopped)
1,5 tbsp fennel seeds
1 tsp coarsely ground black pepper
3 whole onions
Preparation:
Preheat the oven to 240°C/220°C (fan).
Dry the pork belly skin with kitchen paper. Score it with a very sharp knife, taking care to go only into the fat, and not into the meat.
Mix the spices together in a bowl. Rub this mixture all over the pork and skin. Let it rest for an hour to pick up the flavours.
Place the pork in a flameproof baking tray on the quartered onions (you can leave the skin on) and roast for 25-30 minutes, or until the skin is crisp. Reduce the oven to 180C/160C (fan) and roast for an hour or until fully cooked and almost falling apart.
Some parts of the skin will be totally crispy, some not really. You can have a kitchen torch to correct and make it as crispy and crunchy as it could be.
Let it cool to room temperature, make nice slices, and serve with some pickles or garden greens. Don’t put the roast to the fridge, it will render the skin again soft, if you have a vacuum sealer, use it, you can keep the crispiness.
