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Summer 2012 - Newsletter

Rioja and tapas - ¡fantásticas!Preparation is well under way for this year’s award winning food and drink festival, Rioja Tapas Fantasticas and with an impressive 40 wineries and 11 restaurants on board, Wines from Rioja is set to bring the surroundings of Tower Bridge to life!

On 14th and 15th July, some of Rioja’s most renowned wineries as well as London’s best tapas bars will gather in Potters Fields Park to showcase the very best in Rioja red, white and rosé wines, as well as cooking up some delicious tapas dishes. Check out what’s in store here.



A thirty minute journey through the senses...

Across the weekend, wine experts Olly Smith and Susy Atkins will be on hand to share their expertise through a series of fun and informal wine workshops and walks. These have been selling fast and with some sessions sold out, now is the time to book to make sure you don’t miss out! After all, what better way to spend a Sunday afternoon than wandering around in the sun (fingers crossed!) with a glass of Rioja, being taught all the tricks of the trade?!

Don’t forget to follow us on Facebook and Twitter for all the latest news direct from Rioja Tapas Fantasticas. #riojatapas

Rustle up a Spanish feast

On stage at Rioja Tapas Fantasticas this year, José Pizarro will be cooking up some delicious Spanish morsels, such as this pan-fried hake with cockles, asparagus, peas and mint. Why not try it at home alongside a delicious young barrel fermented white Rioja?
Ingredients (serves 4)
4 x thick pieces of unskinned hake fillet, 200g each
200g fine asparagus tips
150g baby peas, freshly shelled or frozen
3-4 tablespoons olive oil
90g shallots, finely chopped
3 garlic cloves, finely chopped
500g cockles, cleaned
120ml fish or chicken stock
½ tablespoon chopped parsley
½ tablespoon chopped mint
Sea salt flakes

Season the hake with salt and set aside. Cut the asparagus tips into 1 inch pieces, drop them into a pan of boiling salted water and cook for 1 ½ minutes. Add the peas, cook for a further 30 seconds, then drain. Refresh under cold water and set aside.
Heat 1 ½ tablespoons of oil in a large saucepan, add the shallots and garlic and cook gently for 4-5 minutes until soft but not browned. Remove from the heat.
Rub the outside of the hake generously with oil and season with salt and pepper. Heat a non-stick frying pan over a medium-high heat, add the hake skin-side down and fry for 2 ½ minutes or until the skin is crisp and golden.
Turn the fish over, lower the heat slightly, and continue to fry for 4 minutes until cooked through. Meanwhile, return the pan of softened shallots and garlic to a high heat and add the cockles and stock, cover and cook, shaking the pan now and then, for 2-3 minutes until the cockles have opened. Uncover and stir in the asparagus, peas, parsley, mint and season to taste.
Serve each piece of hake on a large warmed soup plate and spoon some of the cockle mixture.

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