It’s all about enjoying the simple things in life. Appreciating the range of fresh, local, seasonal ingredients available round you. Some of the best evenings at the beach involve wild cooking over open fire, creating a depth of charred flavours which compliment freshly foraged produce, such as fish and herbs, surrounded by refreshing salty sea air.
Below is a recipe shared by award-winning food and drink writer, Jack Bevan, with drink pairings of signature serves by Pentire. The flavours of the food balance perfectly with the botanical blend of the non-alcoholic spirit, embracing the senses of coastal living.
Grilled flatbreads, whipped feta and yogurt with salsa verde, and fresh grilled mackerel
For the grilled flatbreads
450g strong white organic flour, plus extra for rolling
1tsp fine sea salt
5tsp dried yeast
300ml warm water
2tbsp olive oil
Add the flour and salt to a large mixing bowl. Dissolve the yeast and sugar in the warm water and then pour into the flour, mixing as you go. Once the water is incorporated add the olive oil and continue to knead.
Knead the dough on a floured surface for around 5 minutes, adding more flour if it feels too sticky. The dough should take on a smooth, elastic character. Cover with a clean tea towel and leave to rise for around an hour. Around 15 minutes before you plan to cook your flat breads divide the dough into six. Then roll them out on a well floured surface, you can also use your hands to stretch them out and shape them into a circle.
Cook them directly on the grill. When the flatbreads begin to billow up and bubble you can flip them over to cook the other side. Once the breads are cooked try wrapping them up in a clean tea towel, this will keep them warm and soft.
For the whipped feta and yogurt with salsa verde
Whipped feta and yogurt
200g organic feta cheese
200g organic greek style yogurt
Juice of half a lemon
Combine the ingredients in a mixing bowl and whip with a whisk until you have a smooth texture.
For the salsa verde
1 small shallot, finely chopped
2tbsp red wine vinegar
4 anchovies in oil, finely chopped
20g flat leaf parsley leaves, finely chopped
20g basil leaves, finely chopped
2tbsp brined capers, roughly chopped
2 cloves of garlic, crushed
150ml olive oil
Combine all of the ingredients in a bowl and stir well, add more oil if the salsa is a little thick. Leave to rest for an hour. Spread the whipped feta and yogurt onto a plate with the back of a spoon creating an uneven texture. Spoon on the salsa verde and eat straight away.
For the mackerel with lemon and bay
2 fresh mackerel, gutted and cleaned
4 thin slices of lemon
a handful of fresh bay leaves
First gut the mackerel and rinse well with cold water. Dry with kitchen paper, season the inside and outside of the fish with salt and pepper and drizzle with a little olive oil. Fill the insides with a few bay leaves and two slices of lemon. Heat the grill on the hot coals before carefully laying the mackerel on it. After 5 minutes turn the fish over with a slice and cook on the other side, being sure not break the fish apart. Once cooked serve straight away.
50ml Pentire Adrift
Garnish with a sprig of rosemary
Pentire Martini No.6
50ml Pentire Adrift
3 Nocellara olives in brine
5ml olive brine
3 black peppercorns
5ml maple syrup
Wedge of grapefruit (squeezed)
Combine ingredients in a short glass over ice, and garnish with an olive.