Easter Bubbles in your Bubble

Posted by No 1 Family Estate on March 31, 2020

In New Zealand and in many places around the world, it’s vitally important that we all stay in our bubbles this Easter.

It’s going to be a little different for everybody as we hunker down to keep our loved ones safe. Large family gatherings will no longer be on the menu, so in this year’s Easter blog we thought we’d focus on some traditional meals that you may already have the ingredients for.

A Kiwi Easter Brunch:

When it comes to a traditional Easter Sunday in New Zealand, a delicious brunch is often considered the perfect feast. With a smaller household to feed you might want to reconsider your menu choices. But there are plenty of ways, beyond the traditional smoked salmon and scrambled eggs, to enjoy a delicious brunch with a bottle of No.1 Cuvée. Here are a few of our favourites:

•    Smoked fish frittata
•    Avocado and poached eggs on toast
•    Pancakes with lemon and sugar (the Edmonds cookbook has a tried and tested recipe!)

A French Lamb Stew:

Lamb is always a firm favourite for Easter lunch. This French lamb stew serves four. If there’s just two of you in your bubble, cook the whole thing and freeze some for a later date.

French Style Navarin of Lamb:


•    8 lamb shoulder or neck chops
•    Salt and freshly ground pepper for seasoning
•    ¼ cup plain flour
•    1 tablespoon butter
•    2 tablespoons tomato paste
•    2 ½ cups of stock
•    3 fresh thyme sprigs or 1 teaspoon dried thyme
•    1 stick rosemary
•    3 bay leaves
•    4 cloves garlic, chopped
•    400g can chopped tomatoes
•    250g baby carrots, peeled and topped
•    2 spring onions, cut into thirds
•    200g round green beans, trimmed
•    1 cup peas
•    300g baby potatoes, halved


Method


1.    Preheat the oven to 150°C.

2.    Season the lamb with a little salt and pepper. Place the flour in a bag with the chops and toss to coat.

3.    Heat the butter over a high heat in a large ovenproof casserole dish. Sear the chops and set aside.

4.    Add the tomato paste to the pan and cook for a few minutes on a high heat.

5.    Add the stock, thyme, rosemary stick, bay leaves, garlic and the tomatoes.

6.    Return the lamb to the dish and cook in the oven for 2 1/2 hours.

7.    Steam the vegetables until tender. Add a little oil, salt and pepper then toss to coat.

8.    Serve the lamb stew in large bowls, topped with freshly steamed vegetables.

This stew will pair beautifully with No.1 Rosé. If you’d rather not polish off the whole bottle, save some for later in the week, just like the lamb. A good-quality stopper, like the ones we sell online, will keep your bubbles in good shape for a couple of days.

Wherever you are in the world we wish you a safe and healthy Easter from No.1 Family Estate.


Where to get your Easter bubbles while staying in your bubble:


Within New Zealand, you can order online direct from No.1 Family Estate HERE. There is no minimum order and all deliveries will be made contactless.
You can also order online from Glengarry.
In the UK, order online from Amathus.

Please enjoy No.1 Family Estate wines responsibly.