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Entertaining with Sauvignon Blanc

Entertaining with Sauvignon Blanc

Your friend is popping over and you have your Oxford Landing Sauvignon Blanc in the fridge. What next?
The great thing about Sauvignon Blanc is that it is light, easy and doesn’t require much with it. It’s a great wine to start the night on, whether you have just finished work, are cooking dinner or greeting guests. Open the bottle!

A simple cheese board is great. Try soft and flavoursome cheeses like camembert, brie or goat’s cheese. The natural acidity in the Sauvignon Blanc is a perfect accompaniment. Add on some green olives, dried fruits and crackers.

For the main meal, think light. Like the wine, pair Sauvignon Blanc with seafood and poultry dishes. For us, we can’t go past the classic fish and chips. Here’s how to make it like your local chippy shop.

23 Aug 2021

Classic Fish and Chips

4-6 pieces of fresh white fish as cod, whiting or haddock
Large Desiree, King Edward or Maris Piper potatoes
1 cup of plain flour
1 ½ teaspoons of baking powder
1 tablespoon of water
½ cup of milk
½ tablespoon of oil
500ml beer of choice
Plain flour for dusting
Salt and pepper for seasoning

Coat the fish in plain flour, and season with salt and pepper.

Use 1 potato per person and cut into fingers approximately 1-2cm thick. We suggest Desiree, King Edward or Maris Piper potatoes which are great for chips. Rinse and pat dry. Take a large saucepan or deep fryer and fill with oil. Heat until it reaches 180 C / 350 F. Place your potato chips in and cook for approximately 8 minutes until they are soft. Remove and set aside.

To make the batter, whisk together flour, teaspoons baking powder, tablespoon water, milk, olive oil, pinch of salt, and beer. Ensure your oil is back up to temperature and coat your fish in the batter. Place the fish into your fryer and cook for approximately 5-8 minutes until golden brown. Remove and place onto paper towel and keep warm in the oven.

Place the chips back into the oil for a further 3 minutes until they are golden brown. Allow to drain and place into a basket on paper towel. Season with salt and vinegar to your liking.

Serve with a chilled glass of Sauvignon Blanc and a side of salad!