On Cloud nine: Skye Gyngell recreates the menu she put together for Cloudy Bay's popup shack

view gallery VIEW GALLERY

Earlier this month, I hosted a pop-up shack in Parsons Green, west London, for the wine company Cloudy Bay, after they asked me to create some dishes to match their wines.

We did a short menu of five dishes, including risotto with San Daniele ham (paired with the citrus, toasted nut, grapefruit and fig notes of Cloudy Bay Chardonnay); a simple salad of spinach, mozzarella, fennel, peas and fontodi olive oil (with the guava, mango, ripe lime and sweet herbs of Cloudy Bay Sauvignon Blanc); and wild sea bass with nam jim and pak choi (paired with the lemon thyme, mandarin blossom and ginger spice of Cloudy Bay Te Koko).

Creating dishes to complement their New World wines was both a challenge and an exciting opportunity. And here are those three dishes for you to try at home.

Skye Gyngell is head chef at Petersham Nurseries, Church Lane, Richmond, Surrey, tel: 020 8605 3627, petershamnurseries.com. If you didn't get a chance to make it to the Cloudy Bay Shack, Skye is putting one dish from the event on the menu at Petersham Nurseries Café for the next five weeks, with the appropriate wine

Risotto with San Daniele ham

Serves 4 as a starter

50ml/2oz butter
1 medium-sized yellow onion, finely chopped
200g/7oz Arborio rice
1 litre/1¾ pints chicken stock
100g/3 fl oz dry white wine
2 tbsp crème fraîche
300g/10oz unsalted butter
The zest of 1 unwaxed lemon
Sea salt and freshly ground black pepper
8 slices of San Daniele ham

Place a medium-sized, heavy based pan over a fairly low heat and add the butter. Once it has melted, add the onion and sweat until soft and translucent – this will take about 10 minutes.

Now add the rice and stir well to combine. Warm the chicken stock in a second pan and keep to one side.

Turn up the heat under the rice and add the wine, allow to bubble and reduce, stirring frequently. Now add the stock a ladle at a time, allowing each ladle to reduce before adding the next. Stir gently and often. Once all the stock has been incorporated, the rice should be cooked through yet still retain a little bite. Stir in the crème fraîche, butter and lemon zest, then season to taste with salt and pepper. Finally, add a lid to the pan and let it sit for five minutes before spooning into warm bowls. Lay the San Daniele gently over the top and serve.

Mozzarella with spinach, fennel and pea salad

Serves 4

1 fennel bulb
100g/3 oz cooked spinach
5-7 pods of peas per person
The zest and juice of one unwaxed lemon
tbsp freshly grated Parmesan
50ml/2fl oz very good-quality extra-virgin olive oil
Sea salt and freshly ground black pepper
2 balls of mozzarella, torn in half

Slice the fennel as finely as possible and place in a bowl. Squeeze out any excess water in the spinach using your hands and place in the bowl.

Add the peas, lemon juice, zest and Parmesan, season with salt and pepper and mix together really well. Finally, drizzle over the olive oil and toss together well. Divide between four plates and lay the mozzarella gently on top.

Wild sea bass with nam jim

Serves 4

720g/1 lb sea bass (allow 180g/6oz fish per person)
Sea salt
tsp corn or sunflower oil

For the nam jim

1 inch of ginger, peeled and roughly chopped
1 clove of garlic, peeled
1 bunch of coriander, washed, patted dry and roughly chopped
2 red chillies, chopped, seeds left in
The juice of 2 limes
3 tsp palm sugar
1 tbsp fish sauce

Pound the ginger, garlic, coriander and chillies with a pestle and mortar until you have a textured paste. Now stir in the lime juice, palm sugar and fish sauce. Nam jim is best eaten shortly after making when the flavours are at their most vibrant. Set aside while you cook the fish.

Place a large, preferably non-stick pan over a medium to high heat. Season the fish with salt, to your taste. Once the pan is warm, add the oil and lay the fish skin-side down in the pan. Cook for 3 minutes, by which time the skin should be crisp, then turn and cook for a further minute.

Remove from the pan and serve with the nam jim spooned over the top, and lightly steamed pak choi.

Suggested Topics
Life and Style
ebookNow available in paperback
ebookPart of The Independent’s new eBook series The Great Composers
  • Get to the point
Latest stories from i100
Have you tried new the Independent Digital Edition apps?
Independent Dating

By clicking 'Search' you
are agreeing to our
Terms of Use.

ES Rentals

    iJobs Job Widget
    iJobs Food & Drink

    Guru Careers: MI Developer

    £35 - 45k: Guru Careers: An MI Developer is needed to join the leading provide...

    Recruitment Genius: Fitness Manager

    £20000 - £22500 per annum: Recruitment Genius: This leisure organisation manag...

    Recruitment Genius: Visitor Experience Manager

    £25000 - £28000 per annum: Recruitment Genius: Delivering an inspiring, engagi...

    Recruitment Genius: Learning Team Administrator

    £17500 - £20500 per annum: Recruitment Genius: They are looking for a great te...

    Day In a Page

    General Election 2015: Chuka Umunna on the benefits of immigration, humility – and his leader Ed Miliband

    Chuka Umunna: A virus of racism runs through Ukip

    The shadow business secretary on the benefits of immigration, humility – and his leader Ed Miliband
    Yemen crisis: This exotic war will soon become Europe's problem

    Yemen's exotic war will soon affect Europe

    Terrorism and boatloads of desperate migrants will be the outcome of the Saudi air campaign, says Patrick Cockburn
    Marginal Streets project aims to document voters in the run-up to the General Election

    Marginal Streets project documents voters

    Independent photographers Joseph Fox and Orlando Gili are uploading two portraits of constituents to their website for each day of the campaign
    Game of Thrones: Visit the real-life kingdom of Westeros to see where violent history ends and telly tourism begins

    The real-life kingdom of Westeros

    Is there something a little uncomfortable about Game of Thrones shooting in Northern Ireland?
    How to survive a social-media mauling, by the tough women of Twitter

    How to survive a Twitter mauling

    Mary Beard, Caroline Criado-Perez, Louise Mensch, Bunny La Roche and Courtney Barrasford reveal how to trounce the trolls
    Gallipoli centenary: At dawn, the young remember the young who perished in one of the First World War's bloodiest battles

    At dawn, the young remember the young

    A century ago, soldiers of the Empire – many no more than boys – spilt on to Gallipoli’s beaches. On this 100th Anzac Day, there are personal, poetic tributes to their sacrifice
    Dissent is slowly building against the billions spent on presidential campaigns – even among politicians themselves

    Follow the money as never before

    Dissent is slowly building against the billions spent on presidential campaigns – even among politicians themselves, reports Rupert Cornwell
    Samuel West interview: The actor and director on austerity, unionisation, and not mentioning his famous parents

    Samuel West interview

    The actor and director on austerity, unionisation, and not mentioning his famous parents
    General Election 2015: Imagine if the leading political parties were fashion labels

    Imagine if the leading political parties were fashion labels

    Fashion editor, Alexander Fury, on what the leaders' appearances tell us about them
    Phumzile Mlambo-Ngcuka: Home can be the unsafest place for women

    Phumzile Mlambo-Ngcuka: Home can be the unsafest place for women

    The architect of the HeForShe movement and head of UN Women on the world's failure to combat domestic violence
    Public relations as 'art'? Surely not

    Confessions of a former PR man

    The 'art' of public relations is being celebrated by the V&A museum, triggering some happy memories for DJ Taylor
    Bill Granger recipes: Our chef succumbs to his sugar cravings with super-luxurious sweet treats

    Bill Granger's luxurious sweet treats

    Our chef loves to stop for 30 minutes to catch up on the day's gossip, while nibbling on something sweet
    London Marathon 2015: Paula Radcliffe and the mother of all goodbyes

    The mother of all goodbyes

    Paula Radcliffe's farewell to the London Marathon will be a family affair
    Everton vs Manchester United: Steven Naismith demands 'better' if Toffees are to upset the odds against United

    Steven Naismith: 'We know we must do better'

    The Everton forward explains the reasons behind club's decline this season
    Arsenal vs Chelsea: Praise to Arsene Wenger for having the courage of his convictions

    Michael Calvin's Last Word

    Praise to Wenger for having the courage of his convictions