A simple, tasty treat perfect for sharing with loved ones
• 4 skinless free-range chicken breasts, sliced into thin strips
• 3 tbsp olive oil
• 1 large onion, thinly sliced
• 400g mushrooms, thinly sliced
• 4 cloves garlic, crushed
• 400g baby spinach
• 400g grated gruyère
• 8 large flour tortillas
FOR THE TARRAGON SOURED CREAM
• 200g soured cream
• 4 tbsp chopped tarragon (4-6 stalks tarragon, leaves removed and chopped)
• 1 tbsp lime juice
• 1 tsp Dijon mustard
1. Make the tarragon soured cream by combining all ingredients, and set aside.
2. Season the chicken with salt and pepper. Heat 1 tbsp of the olive oil in a large non-stick frying pan until smoking. Add the chicken and fry until golden (do this in batches so it browns). Remove with a slotted spoon and place in a bowl.
3. Put another tablespoon of olive oil in the hot pan and fry the sliced onion and mushrooms for about 10 minutes, or until they’ve softened.
4. Stir in half of the crushed garlic and fry for another minute. Add this mix to the bowl of chicken. Stir briefly.
5. Finally, add the spinach to the pan and cook for 1 min. Add the rest of the garlic and fry for a minute more, until starting to wilt, then transfer to the other cooked ingredients, add the grated cheese, season well and mix thoroughly.
6. Now make the quesadillas. Place 2 heaped tbsp of the mix (this should be an eighth) along one side of a tortilla wrap and fold over to form a semicircle. Repeat with the rest of the mix.
7. Clean the frying pan and heat ½ tbsp of olive oil. Add two quesadillas and cook on a medium heat until golden underneath before flipping over. They will take approximately two minutes on each side. Repeat with the rest of the quesadillas.
8. Slice up and serve with the tarragon soured cream.
Recipe and imagery courtesy of The Mushroom Bureau
Anything goes with this month’s Galloping Gourmet, says Tanners’ wine expert extraordinaire Tiffany Vernon
Unfortunately, due to allergies, I couldn’t make these quesadillas, which was disappointing, as they sound scrummy! A comforting dish, perfect for this time of year, with an exotic twist to spice things up at the dinner table, means you can opt for a red or white wine.
Firstly, I’ve picked a classic red to pair with mushrooms: Givry, 1er Cru Clos Jus, Domaine Mouton (£27) is a fruitforward Red Burgundy made from 100 percent Pinot Noir to give us a glass of sumptuous strawberries and red cherries entwined with floral notes, leather and a touch of spice. Givry is a small sub-region within France – not to be confused with Gevrey-Chambertin.
While both of these wines hail from the Burgundy region and use Pinot Noir, Givry offers a lighter style of red whereas Gevrey-Chambertin is fuller-bodied and commands a bigger price tag!
Alternatively, one of my all-time favourite wines… Chianti Classico DOCG, Riecine (£21), for me, is perfection in a glass, brimming with a medley of juicy cherries and black raspberries intermingled with leather, toasted layered fruit cake and spiced vanilla.
The acidity in this wine gives it a freshness and elegance that I adore; it may seem a little prim and proper but ultimately it’s a hug in a glass!
The Chianti Classico area resides within the heart of Tuscany and is regarded as the highest quality offering of Chianti. The emblem of this sub-region is a black rooster called the ‘Gallo Nero’, which adorns any Chianti Classico wine label.
If you prefer a white wine, my choice here would be Cucao Chardonnay, Gran Reserva, Valle Central (£11.95), which bursts with ripe citrus fruits and crunchy apples combined with a swirl of creamy vanilla and a hint of toast. This is both refreshing and full-bodied, giving you the best of both worlds, not to mention a heavenly match for the gruyère!
• Prices subject to changes in duty. Tanners Wine Merchants have branches throughout the Welsh Borders, in Shrewsbury, Hereford, Chester, Bridgnorth and Welshpool. Tel: 01743 234500. www.tanners-wines.co.uk