Food and wine go together. And in the spirit of togetherness, we’re supporting our friends and partners in hospitality while their restaurant doors are temporarily closed.
Our OPEN KITCHEN series features recipes, wine pairings and video tutorials from the home kitchens of some of the country’s most exciting chefs.
Until the reservation books are open again, we hope you’ll enjoy these small bites of culinary creativity, here and on Instagram. Do try this at home.
Opening the series is chef Kuba Winkowski.
Kuba has been working in the Cotswolds for the last 10 years. During that time he gained a number of accolades and industry recognitions, including a place in the Sunday Times UK 100 best restaurants, number 34 in Harden’s 100 best UK restaurants, 3 AA rosettes, a Michelin guide recommendation and title of National Chef of the Year 2019. Kuba has worked at celebated restaurants such as Le Manoir aux Quat' Saisons and The Feathered Nest, and is currently bringing his renowned approach to game, fish, local Cotswolds and foraged ingredients to his own ultimate intimate dining experience - KUBARN.
Here is his recipe for a delicious cod dish, which pairs with Gusbourne Brut Reserve 2016.
Roasted cod loin with wild garlic butter
Baked in cabbage leaves and served with seasonal vegetables in a rich butter sauce featuring our very own Gusbourne Brut Reserve 2016.
Preparation time: 20 minutes
Cooking time: 10 minutes
4 pieces of cod loin; approx. 120g each
100g of wild garlic butter (see recipe on the KUBARN Instagram page), plain butter or parsley and garlic would work well too.
8 large cabbage leaves or greaseproof paper and aluminium oil
1. Sprinkle the salt over the cod loin and rest for 10 minutes. Wash the salt off the fish and dry with kitchen paper. Place it in the fridge to chill, ideally for 24 hours.
2. Remove the fish from the fridge and spread a good layer of the wild garlic butter onto the top of each piece.
3. Blanche the cabbage leaves in a saucepan of boiling water for few seconds to make them more pliable. Carefully wrap each piece of fish in a cabbage leaf, keeping the wild garlic butter on top.
4. Cook the fish in the hot barbecue or under a hot grill for about 8 minutes. After this time take the fish out and rest for 3 minutes.
½ a medium white onion, sliced
3 large button mushrooms, sliced
100g Gusbourne 2016 Brut Reserve (any dry sparkling wine would work well)
180g double cream
50g wild garlic butter
1 cup peas, de-frosted
1 cup leek, diced and blanched in boiling water for 2 minutes
1 cup broccoli florets, small and blanched in boiling water for 2 minutes
1 cup asparagus, sliced and blanched in boiling water for 2 minutes
1 cup hispi cabbage, sliced and blanched in boiling water for 2 minutes
1. Gently sweat the sliced onion in a little oil with a pinch of salt for 2 minutes (avoid colouring the onions)
2. Add the mushrooms and continue to gently cook for a further 5 minutes, stirring occasionally.
3. Pour in the Gusbourne wine and reduce by half.
4. Add the cream and bring to the boil, cook out for 2 minutes.
5. Remove from the heat and pass the sauce through a sieve. Use a large spoon or ladle to squeeze the onion and mushroom mixture to extract any liquid out and into the sauce.
6. Using a hand blender blitz the sauce with a little more of the wild garlic butter. Season with salt, black pepper and dash of lemon juice.
7. Just before serving bring the sauce to the boil and add all the blanched vegetables to warm through. NB – make sure you do this last minute so the vegetables keep their fresh, green colour.
400g baby potatoes
50g wild garlic butter
½ bunch flat leaf parsley, chopped
1 tbsp capers, chopped
1 spring onion, sliced
1. Bake the potatoes in the oven till cooked. If using a BBQ you can finish them on top of the glowing embers.
2. Cut potatoes in half, place in a bowl and mix in the wild garlic butter, parsley, capers and spring onion. Season with salt to taste.
You may also like...
New Release: Blanc de Blancs 2016
Quietly acknowledged as a strong vintage year for English Sparkling Wine, 2016 will be remembered for its warm, sun-filled summer and autumn days. Ideal conditions for producing fruit of outstanding quality at Gusbourne’s vineyards in Kent and West Sussex.
Why We Blind Taste Our Base Wines
A lot happens to a Gusbourne wine in its journey from harvest to bottle. One important stage is putting our base wines to the test. Each year our winemaking team blind tastes and meticulously analyses every wine before deciding the carefully crafted blends that each of our labels will carry. It’s a fascinating process that takes skill, experience and the ability to imagine a wine’s potential in every vintage year.
Bottling the Bubbles
Some elements of winemaking are widely recognisable. Everyone knows what pruning and harvest look like, photos abound. But once the grapes have been pressed in the winery and the young wine stored to mature, what happens next? When is it transferred to bottle? How do we know the optimum moment for release? Here we reveal the less public part of the winemaker's art.