This delicious winter recipe to taste with a glass of red wine.
This autumnal soup is one of our favourite dishes on cooler days, its vibrant colour and flavour bringing warmth and comfort. Delicious served with crusty bread and salted organic butter and also with a glass of Rouge de Léoube.
Ingredients (serves 4) :
- 2 tablespoon of olive oil
- 1 butternut squash, peeled and diced
- 1 onion, peeled and chopped
- 1 tsp curry powder
- 200ml of double cream
- 600ml vegetable stock
- handful soft green herbs, roughly chopped (parsley, coriander or chervil)
- 1 tbsp pumpkin seeds
- Salt and pepper
- Heat the olive oil in a large pan and fry the diced onion and butternut squash for 5-10 minutes until slightly softened. Season with salt and pepper and add the curry powder. Stir together well over the heat.
- Pour in the double cream and vegetable stock (there should be enough liquid to cover the vegetables) and bring to the boil. Cover with a lid and gently simmer for 20 minutes until the butternut is cooked and breaks easily when pressed with a fork.
- Pour the soup into a blender and blend until smooth, adding more vegetable stock if the soup is too thick. Taste to check the seasoning, adding more salt and pepper if needed.
This delicious Valentine’s Day recipe to taste with a glass of rosé wine.
This indulgent dish is one of our favourite recipes for celebrating, making the most of the delicious langoustine we are lucky to enjoy from the Mediterranean. Simple to prepare but impressive to serve, it is perfect for Valentine’s Day with a glass or two of La Londe rosé.
Ingredients (serves 2) :
- 6 turnips, peeled
- 1 beetroot, peeled and sliced
- 10g vanilla butter
- 3cm piece of ginger, peeled and grated
- 1 tbsp of Léoube wild honey
- Cayenne pepper
- ½ cauliflower, diced
- 150ml whole milk
- 8 raw or cooked langoustines
- 2tbsp Léoube Premium olive oil
- 4 Verbena leaves
- Salt and pepper
- Place the turnips in a saucepan with the beetroot and a little water over a medium heat. Bring to a simmer, cover with a lid, and cook gently for 15-20 minutes until the turnips are tender. Drain the vegetables, discarding the beetroot and returning the turnips to the pan with the vanilla butter, ginger, honey, Espelette chilli pepper and a little salt and pepper. Cook over a low heat for 2-3 minutes until the turnips are slightly caramelised. Remove the pan from the heat and keep to one side.
- Bring a pan of salted water to the boil. Add the cubed cauliflower and simmer for 15 minutes or until the cauliflower is tender. Drain, keeping the cooking water to one side.
- Place the cauliflower in a blender with a little of the cooking water and blend. Add 100ml the whole milk, blend and season to taste with salt and pepper. Place in a bowl or container and cover with cling film to avoid the puree drying out.
- If using raw langoustine, heat a little more vanilla butter and the olive oil in a frying pan. Once hot, add the langoustine and fry for 3-4 minutes or until just cooked through. Remove from the pan and leave to rest for a couple of minutes.
- If using cooked langoustine, simply reheat in a frying pan with the butter and olive oil for 2 minutes to heat through.
- To serve, re-heat the turnips and cauliflower puree and arrange on a plate with the langoustine. Garnish with the verbena leaves and eat straight away.
This delicious Valentine’s Day recipe is made even more special when served with a glass of La Londe rosé.
Packed with nutritious vegetables, herbs and spices, this winter salad is the perfect dish to sustain and energise during winter. Our chef at Café Léoube, Marion Pouget, loves to create dishes which make the best of nourishing organic ingredients grown locally to us and this recipe is one of her favourites. We think it’s delicious served with a glass of Chateau Léoube rosé. (serves 4)
- 1 tbsp olive oil
- 1 tablespoon brown sugar
- 2 whole persimmons, halve
- 100ml Greek yoghurt
- 30g tahin
- 1 tbsp lime juice
- 1 tbsp garam masala
- 1 cauliflower, broken into florets
- 200g lamb’s lettuce
- 1 chilli, finely sliced
- 10g chervil leaves, roughly chopped
- Salt and pepper
Heat the olive oil in a frying pan with the brown sugar. Once hot, add the persimmons to the pan, cut side down. Fry for 3 minutes over a medium heat until slightly caramelised. Remove the persimmons from the pan and keep to one side. Once cool slice each halved persimmon in half once again.
To make the dressing whisk together the yoghurt, tahini, lime juice, garam masala and 2 tbsp cold water. Add a pinch of salt and whisk until smooth and creamy. If the sauce is too thick stir in a little olive oil to loosen.
To assemble the salad, pile the cauliflower florets, lamb’s lettuce, persimmons and sliced chill into a large salad bowl. Drizzle with the dressing and finish by scattering with chervil leaves.
Serve straight away with a glass of our rose Château !
For the meringue :
- 4 eggs whites
- 225g caster sugar (or golden caster sugar for a golden meringue)
- 15g cornflour
- 1tsp white wine vinegar
For the filling :
- 200ml double cream
- 40g mascarpone cheese
- 10g vanilla sugar
- 1/2 mango, peeled and diced
- 1/2 pineapple, peeled, cored and diced
- 2 passion fruits
The day before you plan to serve your pavlova, make the meringues.
Preheat the oven to 90°C
Place the egg whites into the bowl of a food processor with the sugar and cornflour. Whisk on a medium speed for about ten minutes until the meringue is stiff and glossy and holds a peak when the whisk is lifted out. Add the vinegar and beat for a further minute.
Line two baking trays with non-stick baking paper. Spoon the meringue mixture into a piping bag and pipe to form six meringue circles 8-10cm in diameter, piping an extra layer around the edge of each circle to form a nest. Alternatively use a spoon and simply divide the meringue between the circles, making a well in the middle of each with the back of the soon.
Place the meringues in the preheated oven for 1 ¾ hours or until crisp on the outside and dry underneath. Remove from the oven and leave to cool completely before peeling off the paper.
To make the filling beat the cream and mascarpone until you have a firm whipped cream. Add the caster sugar and beat for a further minute. Set aside in the fridge.
Halve the passion fruits and remove the juice ad seeds, discarding the skin. Cut the starfruit into six thin slices.
To assemble, fill each meringue nest with the whipped cream and top with a little each of pineapple, mango and passionfruit. Finish with a slice of starfruit to garnish and serve straight away with a glass of Sparkling Rosé de Léoube !
This classic dish is perfect to enjoy during the cool winter months with its rich flavours of earthy red wine and hearty beef. We like to serve the daube with soft creamy polenta or mashed potatoes and a pile of buttery winter greens. (serves 5)
For the marinade :
- 3 carrots, peeled and diced
- 2 onions, peeled and chopped
- 1 stick of celery, diced
- 4 button mushrooms, quartered
- 1 bulb garlic, cloves removed and peeled
- 1 750ml bottle of Léoube Collector Red
- 50ml of cognac
- Bunch of thyme
- Bay leaves
For the daube :
- 1kg beef cheeks
- 150g smoked bacon, sliced
- 12 shallots, peeled
- 3 carrots, peeled and diced
- 6 button mushrooms, diced
- 50g plain flour
- 1kg fresh tomatoes, peeled and diced
- 100g tomato puree
- Olive oil
- Salt and pepper
Preheat the oven to 180°C / 160°C fan / Gas Mark 4.
Begin by making the marinade. Heat a little oil in heavy saucepan and add the diced vegetables. Cook over a medium heat for 5-10 minutes until softened and golden brown. Pour in the cognac to deglaze and simmer for a minute or two before adding the red wine, garlic, thyme and bay leaves. Bring back to the boil and simmer for a further minute before setting to one side.
Season the beef cheeks with salt and pepper and then brown them well in a skillet. Once browned, placed the beef in a large dish and pour over the marinade. Cover loosely with brown kitchen paper and leave to marinate in the fridge for 24 hours.
To make the daube, remove the beef cheeks from the marinade and place to one side. Reserve the liquid and discard the vegetables.
In a casserole pan large enough to hold the daube, heat a little oil and add the smoked bacon. Fry until golden brown and then add the shallots, chopped carrots and mushrooms. Cook for about ten minutes until the vegetables have softened and turned slightly golden.
Stir in the flour and cook over the heat for 1 minute. Then gradually add the liquor from the marinade, stirring well to avoid any lumps forming. Add the beef cheeks to the casserole and bring to the boil. Simmer gently for a few minutes skimming off any scum or impurities which come to the surface.
In a small pan flambé the cognac and then pour the liquid over the exposed pieces of meat in the daube. Skim any impurities from the surface once again.
Add the tomatoes and tomato puree to the pan, stirring well and gently basting the beef cheeks with the cooking liquor.
Place in the centre of the oven for two and a half to three hours until the meat is tender and the sauce has reduced. Serve with fluffy mashed potato or polenta and wilted greens.
The 2020 edition of the Global Rosé Masters by The Drinks Business took place in London last month, bringing together a wide selection of the very best rosés from all over the world into one blind tasting competition. Not one or two but all four of our rosés this year won GOLD medals! You can find all of them available to purchase in our boutique at the winery and on our online shop. Here are a few tasting descriptors of each cuvee from the award notes:
Rosé Château Léoube – Grenache, Cinsault, Syrah & Mourvèdre – 93 points – ” Pale salmon pink Attractive nose, peachy, ripe and creamy. Almost vanilla and cashew as though oak there – or just lots of lees contact. Palate same, creamy, touch of marshmallow and cashew, peach and grapefruit core, citrusy acid, with nice touch of wild strawberry too, touch of grip. Very fine and persistent, with some apple freshness, but peachy ripeness too. Delicious. ”
Secret de Léoube – Grenache, Cinsault & Cabernet Sauvignon – 93 points – ” Very very pale salmon pink, barely pink at all Delicate nose with citrus notes, grapefruit, and touch of peach Palate though has surprising intensity, with oily white Grenache character, full and soft, with some pineapple and peach, touch of red berry too, long, persistent, with nice but soft acidity. Touch of warmth. But v fine layered rose – just barely rose in appearance. ”
Léoube La Londe – Cinsault & Grenache – 93 points – ” Very very pale salmon pink, almost no rose at all, more gris Touch of sweetcorn style leesiness on nose and some peach and pineapple but very delicate fruit Palate texture, oily, attractive lovely balance between peach and oils and soft citrus acid on finish. Fine but delicate fruit. Pretty, easy, and hard not to drink. Lovely balance. Pristine character. And likeable with slight sweetcorn lees note. ”
And let’s not forget our Love by Léoube rosé – 92 points –Grenache & Cinsault – ” Very pale salmon pink Delicate but pretty nose, with touch of peach and white cherry, inviting, not jammy, but not herbaceous. Palate similar, with some attractive peach and cherry fruit, touch of fresh orange citrus, and soft acidity, fine and lovely easy rose with gently oily texture, and nice balance and appeal. Very good. ”
The team at Château Léoube are incredibly proud to share these award results with you and hope to welcome many of you to the estate very soon.
2 people / 30 min preparation time / 55 min total time – Green Bean Gnocchi & Tomato recipe
- 250g of Green Beans
- 300g of Flour
- 150g Cherry tomatoes
- Half of a Spring onion
- 4 Basil Leaves
- 10g of Parmesan cheese
- Pinch of flour
- Pinch of Salt and Pepper
- 10 Tbsp of Léoube Premium olive oil
We’re going to prepare the green beans as a gnocchi base.
Green Bean Gnocchi
Cook the green beans in a pot of simmering water with coarse salt for 3 minutes, then place them in ice water to stop cooking.
Blend the beans with a little cooking water and 1 tablespoon of Leoube Premium Olive Oil until it becomes a sticky paste.
Add a little flour, stir with a wooden spoon and mix with your hands if necessary.
Add more flour if the pastry is still sticky. When the dough is no longer sticky, flatten it and then cut 1cm sticks so that you can roll them with your hands and give them a green bean shape.
Put them on a floured cloth and leave them to rest for 15 minutes.
While the pastry is resting, we will prepare the cherry tomatoes sauce.
Cut the cherry tomatoes into quarters and place them in a dish. Dice the spring onion and the basil into thin strips and add them to the cherry tomatoes.Season with 2 tablespoons of olive oil and some salt & pepper. Bring a pan of water to the boil, gently place your green bean gnocchi’s in the pan and wait for them to rise to the surface to make sure they are properly cooked.
Take a shallow soup bowl and carefully plate up your green bean gnocchi. Gently spoon your fresh tomato sauce over the top and to finish, slice 2/3 thick shavings of Parmesan cheese and place on top. Add a pinch of local salt and voila! Bon appetit !
Pair this fresh and springtime dish with a delicate and fruity rosé, such as our flagship wine Rosé de Léoube.
Marion Pouget, Head of Café Léoube.
For 2 people / 40 min preparation time + 40 min cooking time – vegan ravioli recipe
- 1 Raw beetroot
- 2 Courgette
- 1 Spring Onion
- 130g Skinless beans
- 4 tbsp Olive oil
- 20g Lemon juice
- 20 Coriander leaves
- 1 large tbsp Sweet & sour sauce
- 1 pinch of Salt
- 1 pinch of Pepper
- 5g Butter
To begin preheat your oven to 200°C, then heat some water in a pan with a tiny bit of olive oil or butter. Once the water boils, place the beans in the pan and cook for 10 minutes, once cooked place in cold water with ice cubes to stop the beans from overcooking.
Courgette purée dressing
cut half of the spring onions into small cubes, slice the courgette and put some olive oil in the pan. Once the olive oil is hot, turn down the heat to low setting and gently fry off the spring onions for 5 minutes, lightly season and then add in the courgette. Gently fry this mix for 10 minutes and to add in some flavour, place 5 coriander leaves and 15ml of the cooking water from the beans to the courgette mix and leave to simmer for a further 10 minutes. Once cooked give them a quick taste and add in any extra seasoning if necessary and leave to rest on the side.
To prepare the beetroot ravioli you will need to slice the beetroot as thinly as possible, try using a mandolin if you have one alternatively a sharp knife will do, try to make 20 slices, roughly 10 slices per person.
5) Cook the beetroot slices in a pan for 8 minutes. Once cooked place the pan in some cold water to stop the beetroot from overcooking and to cool before making the ravioli parcels.
Broad bean guacamole
first remove the skins from the beans and place in a blender along with some lemon juice, sweet and sour sauce, the rest of the coriander leaves, 1 tbsp of olive oil, some salt and pepper. Blend together to a smooth paste.
Thinly slice up the other half of the spring onions and place in a pan with a knob of butter or olive oil and caramelise.
Finally to create the ravioli; take a slice of the cooked beetroot, place 1 tbsp of the bean guacamole into the centre and place another slice of beetroot on top, and gently press down around the edges. Take care to carefully complete the remaining ravioli and simply plate up.
To finish, place the caramelised spring onions on top, add in the courgette purée dressing and sprinkle some chopped coriander leaves to garnish.
Marion Pouget, Head-chef of Café Léoube.
P.S. A fun trick to use up any leftover beetroot is to make some beetroot oven chips; simply put the remaining slices on some baking paper with some olive oil, salt and pepper and simply cook for 8 min at 200°C, once cooked allow them to cool – voila beetroot chips!
Twice a day during the harvest, our team brings the olives to the « Moulin du Haut Jasson » for crushing, an essential step in the transformation of the olive fruits into oil. This initial stage is done by Olivier Roux, who has been our moulinier for the last 15 years.
He places the olives in a washing machine to get rid of any dust, stone or other residual matter. The olives are crushed and mixed by cold-pressing to ensure no oxidisation occurs. The optimal temperature for this is 22°C. The pulp is moved into a ‘decanter’, a mechanical device which separates the oil from the paste. A juice composed of olive oil and water is recovered from this paste, and it is this extracted oil, that comes closest to the finished product.
The decanted juice is put through a centrifuge, which separates the oil and water, and captures the remaining solids through its centrifugal force. Our team bring the l’or jaune, or ‘yellow gold’ olive oil, back to the Léoube estate to make the final blends that go into our much loved premium extra virgin olive oil.