Have you noticed something different about this site? Well, we had a revamp! The last time I refreshed it was about four years ago, and time has passed very quickly! This post contains a delicious recipe for bone marrow butter and a celebration giveaway of a case of wine that was kindly donated to Hot&Chilli by our friends over at Pays D’Oc PGI, in the Languedoc. You can read more about them here

Why bone marrow butter? I heard you ask. Back in the Spring, I attended a delicious event showcasing the fabulous wines from Pays D’Oc PGI, in London, for The Wine Week.

The wine and food pairing was perfect and balanced. One particular dish that stood out for me was the bone marrow butter served with roast beef and asparagus, so I decided to reproduce this at home and match it with a Pays D’Oc wine. The recipe is easy and fast. You can get the bone marrow from local butchers, large supermarkets, or online. The full recipe is below:

Let’s first explain the giveaway.

Pays D’Oc PGI wine collection 2017 giveaway

I went to another wine tasting last month and selected six bottles from the Pays D’Oc PGI 2017 Collection for this particular giveaway.

Two whites:
Laurent Miquel – « Solas » – Albarino – 2016
Les Vignobles Foncalieu – « Le Versant Viognier » – 2016

Four reds:
Domaine Gayda – « Figure Libre Cabernet Franc » – 2015 – Organic
Domaine de la Jasse – « Réserve d’Excellence » – Cabernet Sauvignon – 2014
Domaine du Grand Chemin – « Clos Rogé » – Assemblage – 2014
Domaine de Gourgazaud – « Quintus » – Syrah – 2014

The case comes with a few wine accessories, and each wine has a card with details of the wine and food pairings.

To have a chance to win this free and fabulous case of wine:
Follow me @Rosana_McPhee and Pays D’Oc PGI @vinspaysdocigp on Instagram, and sign up for the Hot&Chilli newsletter/competition here:

Sign me up!

The winner will be announced next Sunday, the 26th November 2017, Via email.

T&C (read carefully before entering)
To be eligible to win, you need to have an address in the UK where the prize can be posted. UK entries and over 18 years old only.

Drink responsibility! and
Good luck!

Now for the recipe….

Bone Marrow Butter Recipe

Ingredients
• 4 marrow bones, cut in half horizontally
• 1/2 cup of butter, cut into 1cm cubes and room temperature, 115g
• 1/4 tsp sea salt
• 1/4 tsp dried thyme ( or herb of choice)
• 1/4 tsp fresh parsley, chopped fine

Method
1. Preheat oven to 220C, Spread bones out on a baking tray lined with parchment paper, marrow side up.
2. Roast the bones for 15-20 minutes until marrow is bubbly and knife-tender all the way through.
3. Let marrow bones cool to touch, then scoop out the marrow.
4. Mix the marrow, butter, salt and herbs in a food processor. Blend until incorporated.
5. Serve with roast meat and vegetables, bread etc. with your favourite wine

Enjoy it!

 

The Pays D’Oc PGI wine collection for 2017 list

*The whites*

Laurent Miquel – « Solas » – Albarino – 2016

Calmel & Joseph – « Villa Blanche Chardonnay » – 2016

Domaines Paul Mas – « Astelia » – Chardonnay – 2016

Domaine Gayda – « Figure Libre Chenin Blanc » – 2015 – Organic

Les Jamelles – « Gewurztraminer Cépage Rare » – 2016

Domaine d’Aigues Belles – « Premier Rolle » – 2016

Famille Guilhem – « Sauvignon » – 2016

Domaine La Fadeze – « Terret » – 2016

Les Vignerons de Puimisson – « Le Pas du Centurion » – Viognier – 2016

Les Vignobles Foncalieu – « Le Versant Viognier » – 2016

Les Vignerons du Sommierois – « Viognier » – 2016

Rives-Blanques – « Chardonnay – Chenin du Domaine » – 2016

Haut-Blanville – « Grande Réserve – Chardonnay Roussanne » – 2015

Domaine Ventenac – « Cuvée de Marie » – Chenin / Colombard – 2016

*The rosés*

Gens et Pierres – « Sud-Sud » – Grenache Noir / Syrah – 2016 – Organic

Domaine de l’Engarran – « Terres de l’Engarran » – Assemblage – 2016

*The reds*

Domaine Gayda – « Figure Libre Cabernet Franc » – 2015 – Organic

Domaine de la Jasse – « Réserve d’Excellence » – Cabernet Sauvignon – 2014

Les Jamelles – « Mourvèdre Cépage Rare » – 2015

Domaine de la Baume – « Saint Geniès » – Petit Verdot – 2016

Domaine de Valensac – « ENTRE NOUS selon Valensac » – Petit Verdot – 2015

Anne de Joyeuse – « Gargantuavis – Terroir des dinosaures » – Pinot Noir – 2016

Laurent Miquel – « Solas » – Pinot Noir – 2016

Domaine de Gourgazaud – « Quintus » – Syrah – 2014

Domaine les Yeuses – « Syrah Les Epices » – 2015

Domaine les Yeuses – « Ô d’Yeuses » – Marselan / Cabernet Franc – 2015

Anne de Joyeuse – « Loriu » – Merlot / Cabernet – 2016

Domaine du Grand Chemin – « Clos Rogé » – Assemblage – 2014