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admin
Forum Admin
11 Posts |
 Posted - 05/02/2010 : 12:48:18
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WineSeek is running a competition. We want you to post the best food and wine match you have recently had. One condition being that you supply the recipe! The winner will be judged for the best combo and recipe. The prize for July is a bottle of Quartz Reef Methode Traditionnelle NV valued at over $33.00
WineSeek |
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jacquig
Starting Member
Australia
6 Posts |
Posted - 05/02/2010 : 14:12:53
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My best wine/food match over Christmas (well, early December really) was deep fried Snapper with a green mango salad coupled with a TWR (Te Whare Ra) 2009 Gewurztraminer. I usually find that Thai style food only tolerates a nice crisp cold beer but this beautiful Gewurz has enough depth of fruit flavour and acid to not only cut through the intense food flavours but to complement and elegantly frame the dish. The green Mangos were difficult to find in summer but your local Vietnamese shopping strip should have some. Here's my recipe:
1 large(ish) whole snapper
Vegatable oil for deep frying
plain flour
Green Mango Salad
2 green mangos
1 large spring onion
1 tbls peanut oil
1 tbls palm sugar
3 tbls fish sauce
4 tbls fresh lime juice
2 tbls ground roasted peanuts (optional)
2 tbls fresh coriander leaves
small red scud chillies taste
Method
Cut green mango and spring onions into long thin shreds. Dissolve palm sugar in lime juice. Add fish sauce and palm sugar, finely chopped chilli and peanut oil. mix together and dress mango and spring onions with the mixture. Gently fold in coriander leaves and place a dessert spoon of the entire mixture in the centre of a plate. Sprinkle with a little of the roasted peanuts.
In a wok, heat to very hot enough oil to cover the entire fish. Make three deep scores in both sides of the fish and season with salt and pepper. Dredge the entire fish in flour ensuring it gets well into the scores. Gently slide the fish into the very hot oil. Cook for about 4-6 minutes. The idea is to get the skin quite crisp. If you need to turn over to do the other side then do so. When cooked take out of oil and let drain on kitchen paper. Cut out a segment clearly marked by the scoring and lay that piece of the fish on top of your mango salad. Open another bottle of the TWR Gewurz (as I bet you've already finished one whilst preparing this dish) and enjoy a sensational combination of delightful flavours. This dish is perfect as an entree but can be eaten as a main.
Hope you enjoy this if you get a chance to make it.
Good luck.
Jack.
**** O excellent! I love otter better than figs.****
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Jerdstow
Starting Member
Australia
5 Posts |
Posted - 08/02/2010 : 14:24:14
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Slow Cooked Shoulder of Lamb
Here's a meal I like anytime of the year especially with a good Pinot. The Forrest Estate Pinot Noir 2007 has a smokey finish which complements the lamb, particularly if slow cooked outside on a barbie. Did it in a Weber over Christmas and it was sensational. There are many overly complex Lamb shoulder recipes but the best way to do it is the simple way:
2 kg of lamb shoulder
500 ml red wine
500 ml chicken stock
Brown the seasoned lamb shoulder on both sides in some olive oil. Transfer to a large roasting tin. Deglaze pan with red wine and stock then pour over the lamb. Cook in a preheated oven at 220C for 20 minutes then reduce heat to 160C and cook for 3-4 hours until tender, basting occasionally.
Serve with some pomme saute and some green beans.
Jerry
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MichaelDavey
Administrator
Australia
28 Posts |
Posted - 11/02/2010 : 13:42:42
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jacquig, the snapper dish with green mango salad is inspired. Cooked the dish last last and imbibed in a bottle of Seville Pinot Noir 2006. Found the green mangos in Victoria Street as suggested. My problem was the fish, I was a bit late getting to my fish monger and had to settle for two fillets of snapper with skin on. So I portioned the fillets into smaller pieces and cooked them for about 4 minutes, sensational- our vistor was amazed and took the recipe away to wow her friends! Perfect hot weather food, quick simple and delicious.
Thank you. |
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gindavik
Starting Member
Australia
11 Posts |
Posted - 12/02/2010 : 15:05:07
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Middle Eastern style fish stew
A yummy spicy dish I found years ago in the paper, I may have bastardized it a bit over the years - as I no longer use the recipe, so my apologies to Cath Claringbold from whom the original recipe came from!
600gs mussels.
800gs ling or other firm fleshed white fish
3 x fennel bulbs
2 x brown onions
Olive oil
lemon wedges
˝ bunch coriander, and tied for base
teaspoon each of fennel seeds, cumin seeds and coriander seeds, roasted and ground
2 bay leaves
2 cloves finely chopped garlic
3 red birds eye chillies
Harissa x 2 table spoons
chicken/ veg or fish stock, I have always used chicken x 1 litre
large can tomatoes
Methode
Finely chop, fennel and onion and sauté in a couple of table spoons of olive oil until soft and translucent.
Add ground herbs and garlic and cook off until aromatic
Add chillies, bay leaves, coriander stalks (tied up) cook for a few minutes
Add stock and tomatoes and bring to a simmer for at least ˝ hour
After ˝ hour add harissa to taste, I like it hot, be careful
Remove coriander stalks
Chop fish into 5 cm cubes/ pieces and set aside.
Clean mussels and once you have you harissa added to stew base take out a couple of ladles full of the liquid and cook the mussels until just opened.
Seperate the mussels from the cooking liquid and add the liquid back to the stew base.
Bring to the boil and add the fish pieces for 8 minutes or so until cooked, throw the mussels in and gently mix through.
Serve in big bowls garnish with a good dose of coriander leaves and a squeeze of lemon juice. Add some crusty bread and a dollop of homemade mayonnaise works well.
I enjoy a Pinot Noir with this dish but Chardonnay works fine as well.
Hope it works for you
Cheers,
Gary
Gary |
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Avinash
Starting Member
Australia
4 Posts |
Posted - 16/02/2010 : 13:50:44
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Pumpkin and Chorizo Risotto
I love this simple recipe as it's a great opportunity to have one of my favourite wine styles: Pinot Grigio and this risotto were made for each other. The last time I cooked this we had the 09 Pizzini. A beauty, very much in the Italian style.
• 3x 200ml cups of Arborio Rice
• 750ml of chicken stock
• 1 cup dry white wine
• 2 brown onions finely chopped
• Olive oil 2 tbls
• Grated parmesan cheese ˝ cup
• ˝ Butternut Pumpkin sliced into small pieces
• 4 chorizo sausages cut into small slices
• Knob of butter
METHOD
Heat oil in large saucepan with butter. Sauté onions until soft and opaque on medium heat. Add rice and on high heat constantly stir coating with hot oil and butter mixture. Turn heat down after 5 mins. Add wine. Cook for a minute or two to burn off alcohol. Add stock. Add sausage and pumpkin. Turn up to high heat and bring to the boil. Immediately turn to lowest heat. Place lid on and simmer for 18 minutes. Take off lid, gently fold in cheese and serve.  |
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MichaelDavey
Administrator
Australia
28 Posts |
Posted - 25/06/2010 : 14:42:56
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Bro in law from N.Z. showed up in Melbourne last week armed with some frozen Kiwi abalone. Inspired by a Rick Stein steam boat recipe seen on TV a few weeks earlier we cooked them for Sunday lunch. Prep started Saturday, we made an Asian style stock/broth. Two chickens, a few litres of water, half a lemon, celery, carrot, an onion, 2 tablespoons of soy, ginger, peppercorns, one large red chilli, sliced and a couple of cloves of garlic went into the pot. Slowly cooked for four hours plus, we then drained, cooled and put into the fridge. Next morning we removed all fat and strained through a chux, ready to re heat. We then sliced some chilli, spring onion, bok choy, mushrooms, and picked a bunch of fresh coriander to add to our broth at our leisure. The abalone, once defrosted and cleaned, we sliced paper thin. After some experimentation - to eat we cooked our accroutrements in our broth, ladelled into our bowls and added our finely sliced abalone to our bowls just for a few seconds to warm. This left the abalone beautifully and tender. We enjoyed a Wilsons DJW Riesling 2009 and a Skillogalee Gewurztraminer 2009 with our meal and both wines worked beautifully with the food. The dish was a beautiful, warming, spicy, clean taste with a hint of the sea.
Cheers, Michael |
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Best Wine-Food Match Competition
