Welcome to our curated recipe showcase, where we bring together some of Domaine des Jeanne's favourite culinary artistry. Each recipe reflects their unique philosophy, technique, and passion for exceptional ingredients — much like the care we put into every bottle of Domaine Des Jeanne.
Paul and Rob's Fresh Strawberry and Spinach Salad with Goat Cheese
Paul Niland and Rob Sisk are BBQ content creators and food brand ambassadors known for expert reviews of grills, accessories, rubs and sauces. They are active on social media sharing their passion for outdoor cooking.
Ingredients
For the Glazed Walnuts
- 75g walnut halves
- 30ml maple syrup
- Pinch of salt
For the Vinaigrette
- 15ml maple syrup
- 15ml neutral oil
- 7ml white wine vinegar
- Salt and pepper to taste
For the Salad
- 100g baby spinach
- 50g watercress
- 150g fresh sliced strawberries
- 50g goat cheese crumbles
- Glazed walnuts
- Balsamic glaze for drizzling
- Freshly ground pepper
Method
- To prepare the glazed walnuts: heat a frying pan over medium heat. Add the walnut halves, maple syrup and salt. Cook, stirring constantly, until caramelised and toasted, about three minutes. Transfer to parchment paper and separate with a fork. Allow to cool completely.
- To make the vinaigrette: combine maple syrup, oil, vinegar, salt and pepper in a small bowl. Stir well before using.
- Place baby spinach and watercress into a large bowl. Drizzle lightly with vinaigrette and toss together. Transfer to serving plates.
- Top each serving with sliced strawberries, crumbled goat cheese and walnuts. Drizzle with balsamic glaze and finish with a grind of fresh pepper.
Wine Pairing: JJ Rosé (Grenache, Syrah, Clairette)
From Denise Douet, Domaine des Jeanne
The JJ Rosé beautifully mirrors this fresh strawberry salad. The wine's strawberry and raspberry aromas echo the fruit, while delicate notes of watermelon and citrus cut through the goat cheese and walnuts. The hint of spice complements the greens, and the cleansing citrus finish refreshes the palate between bites.
Sam & Shauna's Hang Fire Yard Bird with Alabama White BBQ Sauce
Sam and Shauna are masters of slow and low barbecue, renowned for their authentic American BBQ techniques and innovative approaches to smoking and spice. They've published the Hang Fire Cookbook and tour extensively with their restaurant and BBQ events.
Ingredients
For the chicken
- 1 x 1.3kg free range chicken
- 4 tablespoons BBQ rub of your choice
- 2 tablespoons neutral flavoured oil
- 2 litres brine (100g fine sea salt dissolved in 2 litres of water)
For the White BBQ Sauce
- 250g mayonnaise
- 100ml cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon brown sugar
- 2 tablespoons prepared horseradish sauce
- 1 teaspoon lemon juice
- ½ teaspoon Worcestershire sauce
- ½ teaspoon hot sauce
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper
- Salt and pepper to taste
Method
- To spatchcock the bird, cut either side of the backbone with some poultry shears (or a sharp knife and some elbow grease) and with the palm of your hand, push the shoulder blades the opposite way so the bird lays flat.
- Submerge your chicken in the chilled brine for at least four to six hours.
- After this time, pat the chicken dry, rub all over with the oil and sprinkle the BBQ rub evenly over both sides.
- Put the chicken back in the fridge until your smoker has reached its desired temperature. If you don't have a smoker, set your oven to 160°C and follow the final cooking temperature and saucing instructions.
- Set your BBQ with a lid for indirect cooking (meaning a few handfuls of charcoal on one side only, you cook on the opposite side). Smoke the bird from 120°C initially, adding a chunk of fruit wood just before you put the bird in.
- After an hour, open your vents a little more to increase the heat to 135°C. This ensures a good smoke and results in a nicely browned bird with crispy skin.
- The cooking time should take around two hours or until the internal temperature of the breast reaches 74°C.
- While the bird is cooking, combine all the ingredients for the White BBQ sauce and mix very well. Rest in the fridge.
- When the bird is cooked, allow it to rest for 15 minutes. After this time, dunk the whole bird in the White BBQ sauce and transfer to a cutting board to serve with delicious sides of your choice, with extra sauce on the side.
Wine Pairing: JJ Blanc (Viognier, Roussanne, Grenache Blanc)
From Denise Douet, Domaine des Jeanne
The wine and dish balance each other beautifully. The sauce is tangy, peppery and sharp from the vinegar, whilst the crisp white wine cuts through the richness and refreshes the palate. The smoked chicken works wonderfully with the citrus and stone fruit notes of the JJ Blanc, creating a harmonious pairing that elevates both the food and wine.
Richard Bertinet's Cherry Soup
Richard is a renowned baker and pastry chef, known for his innovative approach to classic French techniques and his mastery of creating elegant, refined desserts. He has published several acclaimed cookbooks and runs a prestigious cooking school in Bath.
Ingredients
- 1kg good quality ripe cherries
- 400g sugar
- 500ml water
- 1 cinnamon stick
- 2 tablespoons maizena (corn flour)
- 200ml Domaine des Jeanne red wine
- Good quality ice cream to serve
Method
- Remove the stalks and stones from the cherries.
- Place the water, cinnamon stick and sugar into a pan and bring to the boil.
- Reduce the heat, add the cherries and cook gently for 30 minutes, skimming the surface continuously.
- Dissolve the corn flour in a little water and add to the cherries.
- Cook for a further 5 minutes. Leave to cool for at least three hours, then add the wine chilled before serving.
To Serve
- Place a scoop of ice cream into a large brandy or wine glass.
- Carefully cover with some of the cherries and soup and serve immediately.
Wine Pairing: Prestige Rouge (60% Grenache, 40% Syrah)
From Denise Douet, Domaine des Jeanne
The Prestige Rouge infused into this cherry soup is masterful. The wine's red and black fruit notes echo the cherry base, while its spices complement the cinnamon warmth. The natural sweetness balances the tart edge of the cherry, and the fine tannins provide subtle structure without heaviness.
Anna Evans's Welsh Bara Brith
Anna is a celebrated chef at The Cove restaurant in Abersoch, specialising in traditional Welsh cuisine and bringing modern techniques and local, seasonal ingredients to classic regional recipes.
Ingredients
- 485ml water
- 25ml vanilla essence
- 325g chopped dates
- 50g golden syrup
- 8g bicarbonate of soda
- One Earl Grey tea bag
- 100g mixed dried fruits
- Zest one orange
- One tablespoon mixed spice
- 165g unsalted butter
- 105g caster sugar
- 65g demerara sugar
Method
- In a saucepan, combine the chopped dates, golden syrup, Earl Grey tea bag, mixed dried fruits, and water. Add the orange zest. Allow the mixture to soak for as long as possible (ideally several hours or overnight).
- Preheat your oven to 150°C.
- Place the saucepan over medium heat. Add the vanilla essence and bicarbonate of soda, then bring everything to a boil.
- In a separate bowl, cream together the unsalted butter, caster sugar, and demerara sugar until light and fluffy.
- Beat the mixed spice into the fruit mixture. Fold the fruit mixture into the creamed butter and sugar until everything is well combined with no lumps.
- Pour the batter into a prepared cake tin (loaf or rounded) and smooth the top.
- Place in the centre of the preheated oven and cook for 60 minutes. The temperature should remain at 150°C throughout until the cake is cooked through.
- Remove from the oven and allow to cool in the tin before turning out onto a wire rack.
Wine Pairing: Sparkling Bulle (100% Grenache)
From Denise Douet, Domaine des Jeanne
The sparkling Bulle pairs beautifully with this traditional Welsh cake. The bara brith is fruity, spiced and quite rich, and the JJ Bulle will cleanse the palate after each bite, so the cake does not feel heavy. The wine's freshness lifts the spice profile, whilst its delicate bubbles and bright acidity provide the perfect counterpoint to the warm, warming notes of mixed spice and the sweetness of the dates and golden syrup.