Posted by Darby on April 9, 2009 under Main, Sauces, Zinfandel | 
Here is a Zinfandel food pairing suggestion from food and wine writer Fiona Beckett.
This is a really robust pasta dish from Fiona who has her own regularly updated site www.matchingfoodandwine.com
The Zin gives a richer, more warming flavour than the usual tomato-based sauce, Fiona says.
You can use rigatoni, penne or similar pasta in this recipe.
Ingredients: Serves 4
Food Wine and Friends by Fiona Beckett
- 350g Italian sausages or other coarsely ground 100% pork sausages
- 4 tbsp olive oil
- 1 medium aubergine/eggplant (about 250-300g) cut into cubes
- 1 medium onion (about 150g), peeled and finely chopped
- 1 medium red pepper (about 150g), de-seeded and cut into roughly 2 cm
- squares
- 2 cloves of garlic, peeled and crushed
- 1 rounded tbsp tomato puree
- 1 level tsp dried oregano
- 175ml zinfandel or other full bodied fruity red wine
- 175ml fresh chicken or light vegetable stock made with a teaspoon of
- vegetable bouillon powder
- 350g dried rigatoni or penne pasta
- 4 heaped tbsp freshly chopped parsley
- Salt and freshly ground black pepper
Method
Slit the sausage skins with a sharp knife, peel off the skin and chop the sausage meat roughly. In a large frying pan or wok heat 1 tbsp of the olive oil and brown the sausage meat breaking it up with a spatula or wooden spoon. Remove the meat from the pan with a slotted spoon and set aside.
Add another 2 tbsp of oil to the pan and stir fry the aubergine for 3-4 minutes till it starts to brown. Add the remaining oil and chopped onion and fry for a couple of minutes then add the red pepper and fry for another minute or two.
Return the sausage meat to the pan, stir in the tomato puree and cook for a minute then add the garlic, oregano and Zinfandel. Simmer until the wine has reduced by half then add the stock, stir, and leave over a low heat to simmer while you cook the pasta following the instructions on the pack.
When the pasta is just cooked spoon off a couple of tablespoons of the cooking water into the sauce then drain the pasta thoroughly and tip it into the sauce along with 3 tablespoons of the parsley.
Mix well together and leave off the heat for 2-3 minutes for the flavours to amalgamate. Check the seasoning, adding salt and pepper to taste.
Spoon the pasta and sauce into warm bowls and sprinkle with a little of the remaining parsley. You could also sprinkle over some grated parmesan if you like though I’m not sure that it needs it.
Recommended wine match:
Given you’ve got a bottle of Zinfandel open that would be the obvious match but you could also drink a southern Italian red like a Primitivo or a Syrah.
More about Zinfandel in Australia
Posted by Darby on under Entree, Main |
Fresh home made pasta is a great variation on dried or store bought pasta. It is lighter annd fresher tasting.
Pasta is an important component of a healthy Mediterranean diet. As it contains flour and eggs it contains proteins, vitamins and energy… and that’s before you add your favourite pasta sauce.
Making your own pasta seems like a lot of trouble, but it can be well worthwhile. It is much easier if you have one of the pasta machines that clamp onto the table. In fact you can have your fresh pasta made and ready to eat in a similar time it takes you to cook dried pasta.
Ingredients for 4 people
- 400g plain white flour
- 4 eggs
- good pinch salt
- extra flour for workbench
Method
Mix flour and salt and place it on a clean workbench. Make a well in the heap of flour and break the eggs int the well. Stir the flour into the eggs with a knife, then knead the mixture with your hands. Use some of the extra flour if the mixture is sticky. Divide the dough into three or four pieces and flatten them with the ball of your hand.
Pass the piece of the dough through the machine with it opened at its maximum, fold over and repeat until the dough is smooth. Then gradually move the rollers closer until they are on the narrowest, or second narrowest setting. If the pieces become too long for easy handling just cut them in half. Dust with a little more flour if your dough becomes sticky.
You now have sheets of fresh pasta that you can use to make lasagna, or you can use then to make filled pasta such as ravioli or tortellini, or you can use the cutting rollers to make wide or thin strips.
To store your pasta toss through some flour to prevent it sticking. Or you can use it immediately.
To cook pasta bring a large pot of salted water to the boil. Add the pasta and check after 2 minutes. It won’t take more than 3 -4 minutes to cook, so have your sauce ready.
Now you have made your own pasta you can see some pasta sauce recipes with wine suggestions.
Maintaining your pasta machine
Don’t immerse your pasta machine in water or you will damage the rollers. After using your machine just brush away any flour and dough with a dry cloth or brush.
Food and wine pairing for pasta really depends on the sauce. There are some wine suggestions on each of the sauce recipes.
Posted by Darby on under Albarino, Main |
This simple recipe for Oven Baked Fish has been supplied by Rob Gillespie from Rusty Fig Wines.
Ingredients
- 800 grams blue eye cod cutlets
- 2 cloves garlic chopped
- 1/2 tsp salt
- 1 cup parsley chopped
- 225 ml Albarino or another dry white wine
- 1 large onion chopped
- 1 red pepper chopped
- 1 lemon sliced
- 250 ml fish stock
- extra virgin olive oil
- breadcrumbs
Method
- Place fish in a roasting pan. Season with garlic, salt and parsley.
- Add Albarino and sprinkle with breadcrumbs.
- Place onion, lemon and pepper around fish and add fish stock.
- Bake for 30 minutes at 180 degrees C.
- Serve with fried potatoes.
Wine Suggestion
This dish needs an aromatic white wine, for example a crisp white Albarino from Rusty Fig Wines
The winery is situated near Cobargo in the South Coast Zone of New South Wales. Rusty Fig is named after a local species of tree. The vineyard specialises in Spanish varieties Albarino and Tempranillo, they also have Chambourcin and Verdelho.
Rob Gillespie from Rust Fig says
This is a favorite recipe with sea bass in Galicia in NW Spain where Albarino is grown. We’ve adapted it to Australia by substituting blue eye which is very popular near our Rusty Fig vineyard on the south coast of NSW.
Posted by Darby on April 8, 2009 under Arneis, Main |
Risotto Milanese Recipe
This is a classic Italian dish that is quite versatile. Once you learn how to make risotto you will find many uses for it, either as a stand alone course or as an accompaniment to other dishes.
Rice is grown extensively in the plains of Northern Italy, and risotto competes with pasta as a major source of carbohydrate in traditional regional cuisine.
Ingredients
- 350g oz aborio or short grain rice
- 60g butter
- 1 diced onion
- 100 ml dry white wine
- 3 cups hot chicken or vegetable stock
- Small pinch saffron
- Extra 30g butter
- 2 tablespoons grated Parmesan cheese
- Salt to taste
Method
- Saute the onion in the 60g of butter, till it is soft, not browned
- Add rice and saffron and stir well so that each grain is covered with butter
- Add the wine and stir well over low-moderate heat. As the liquid is absorbed and evaporates add the stock about a half a cup at a time, stirring constantly. It will take about 20 minutes to cook. You may need a little more water to make sure the rice is fully cooked.
- When the rice is cooked stir through the extra butter, salt and cheese.
- Remove from heat and cover for a few minutes before serving.
Wine pairing for Risotto Milanese
If you are serving it as a stand alone dish I would suggest an Arneis. The distinct flavours of this wine wine would not be overwhelmed by the moderate flavours of the saffron and cheese. If you are serving this with a meaty dish such as osso buco you would match the wine to the meat.
Posted by Darby on under Barbera, Main |
Tagliatellli are long flat noodles well suited to a sauce made with chunks of musrooms.
This mushroom recipe is based on a recipe by Jamie Oliver, the Naked Chef.
Shop around for a for a mixture of mushroom types, the more variety the better. You could do this with common field mushrooms but try some others such as portobello mushrooms, oyster mushrooms, swiss browns, girolles, or shitake.
Use fresh tagliatelli, rather than the dry, but dry packet pasta will do at a pinch.
Ingredients
- 250g fresh tagliatelle
- 150-200g mixed mushrooms see above
- 2 tablespoons of olive oil
- A clove of garlic
- Pinch of chilli powder (optional)
- A lemon (lemon juice has an affinity with mushrooms)
- Salt and some pepper
- Quarter cup of grated Parmesan cheese
- Handful of parsley, roughly chopped
- 50g Butter
Method
- Chop or tear the mushrooms into small pieces (Don’t wash them, brush them with a cloth if necessary)
- Using a large pan quickly fry the mushrooms in hot olive oil, tossing and turning as you go, add some salt, reserve some for the end
- Add the crushed garlic and chilli powder
- Cook for 5 minutes and add the juice of the lemon. Remove from heat
- Meanwhile cook the pasta in hot salted water until al dente.
- Toss the drained tagliatelli through the mushrooms add the cheese, butter and parsley.
- Toss throughly and serve.
Wine Suggestion
This dish is an ideal accompaniment to Barbera wines. These wines are usually medium bodied and savory with enough flavours to marry with the variety of tastes in this dish.
Posted by Darby on under Barbera, Main |
This recipe is supplied by Wendy Lawson of Catherine Vale Wines in the Hunter Valley. She suggests serving it with Catherine Vale Barbera.
These “olives” are not olives at all. They are rolled stuffed slices of veal. Maybe they resemble cigars rather than olives.
Serves 4 | Preparation Time 20 minutes | Cooking Time 25 minutes
Ingredients:
* 4 thin veal escalopes
* 1 shallot, chopped
* 30 ml double cream
* 6 large mushrooms
* 50 g butter
* 200ml chicken stock
* 30 ml oil
* Salt and pepper
Method:
1. Trim and wash mushrooms. Dry and chop finely or in a food processor
2. Melt butter and gently sauté the shallot and the mushrooms. Season with salt and pepper and allow the water from the mushrooms to evaporate and then stir in the double cream (stir constantly to prevent sticking to base of pan). Reduce a little and then set aside to cool.
3. Gently flatten escalopes between 2 sheets of cling film with the flat of a large knife.
4. Remove cling film and season with salt and pepper. Place mushroom cream filling down the centre of each escalope.
5. Roll up and secure with kitchen string
6. Heat oil and seal the meat rolls on all sides until lightly browned all over.
7. Transfer to a medium oven to finish cooking, turning them from time to time to ensure even cooking.
8. Add chicken stock to remaining cream filling, then beat in the butter and allow it to reduce somewhat. Check and adjust seasoning and serve poured over the ‘olives’ when they are cooked through.
Wine Suggestion
A light to medium red wine is indicated for this dish. Barbera is a good choice and you should try this recipe with Catherine Vale Barbera from the Hunter Valley.
Posted by Darby on under Main, Nebbiolo |
Brasato al Barolo is a classic Piemontese dish, and really does require a good bottle of Barolo to come out right.
You need to begin preparation the day before. Nebbiolo hails from the same region of Italy, so this braised beef dish is an ideal food pairing with Nebbiolo from other parts of the world.
Barolo is the most elegant expression of the Nebbiolo grape. You can make this dish with similar full bodied highly tannic wines, use the best you can afford…and you’ll need a second bottle (or more) to drink with the finished dish.
Ingredients for 6 people
- 1.5 kg beef, topside or rump is suitable
- A bottle of full bodied red wine
- A large onion, sliced
- A large carrot
- A stalk of celery
- A bay leaf
- A teaspoon of black peppercorns to taste
- 2 tablespoons butter
- 2 rashers of bacon or some salted pork
- 1/4 cup brandy (optional)
- Salt to taste.
Method
Begin the day before you plan to cook the meat. Slice the onion, celery, and carrot, and put them in a bowl with the meat, bay leaf, and peppercorns. Pour the wine over the mixture and marinate it until the next day, turning the meat occasionally.
Remove the meat, reserving the marinade, and pat the meat dry.
Strain the marinade, bring it to a boil, and cook it until it’s reduced by half.
In the meantime, tie the meat with string so it keeps its shape and brown it in a heavy based pot with the butter and prosciutto fat. Once it’s well browned on all sides, flambe with the brandy.
Then season the meat with salt, pour the reduced marinade over it, add the vegetables that it marinated with, cover and simmer over low heat or in a slow oven until the meat is done, about two hours.
When the meat is done remove it to a platter and remove the string. Remove the vegetables with a slotted spoon and either put them through a food mill or blend them.
Stir the blended vegetables back into the sauce, pour it over the meat, and serve. The meat should be so tender it could be carved with a spoon.
Serve it with mashed potatoes or a polenta, and another green vegetable.
Wine Suggestion
Don’t forget that other bottle of Nebbiolo.
Posted by Darby on under Arneis, Main |
This Veal Scallopine recipe is a simple dish to make, but you need to be careful about a few points.
1. The veal should be fairly thin, if it isn’t give it a bash or two with a meat mallet.
2. Use a pan that will just hold the meat slices neatly, so that they don’t stew, or the fat doesn’t burn.
3. It needs to be served quickly.
Ingredients
- Salt and pepper for seasoning
- Plain (all purpose) flour
- Thin slices of veal
- Butter
- Olive oil
- Half a lemon, sliced
- A handful of fresh sage leaves
Season the veal slices and toss in the flour to coat well.
Melt a knob of butter with an equal amount of olive oil in a frying pan. Fry the lemon slices for a minute or two, then remove.
Cook the veal in the frying pan, sealing quickly on each side. It should only take about 2 minutes.
Remove the veal to a warmed plate.
Add some more butter to the pan if necessary and fry the sage leaves until crisp.
Serve the veal with the sage leaves on top, garnished with a green salad or vegetable.
Variation
Instead of sage, use a cup of thinly sliced mushrooms. After you have cooked them for a couple of minutes scrape any browned bits of veal off the pan and pour in about 100ml of white wine. When the wine has reduced by about half pour the sauce over the scallopini.
Food pairing suggestion
This Italian style dish would go well with a crisp Arneis white wine
Posted by Darby on under Barbera, Pinot gris, Sauces |
Salsa verde - green sauce - is a versatile a condiment which can add to a wide range of meals. It goes especially well with grilled or steamed fish, seafood or chicken. The classic Italian dish bollito misto uses this sauce where its sharpness adds contrast to the mixed boiled meats.
Once you have mastered the basic technique for a salsa verde recipe you can spice up your culinary adventures by ringing in new combinations of herbs.
The basic idea is to use a mixture of fresh green herbs, and to bring out their piquancy by blending them with oil, vinegar and garlic. Anchovies are an optional extra, they add saltiness and a seafood influence if you are going to use this sauce with a non seafood course.
Some suggestions for herbs: use parsley, (curly or flat leaf) along with at least two from the following list: basil, chives, coriander (cilantro), mint, marjoram, mustard cress, oregano, tarragon, or thyme. In fact whatever you have that is green and fresh!
Ingredients
- 1 or 2 handfuls of fresh green herbs
- Approx 100ml extra virgin olive oil
- 3 anchovy fillets (optional)
- 2 cloves garlic, chopped
- 1 tablespoon of capers
- 1 tablespoon of seed mustard, or you can use English mustard to really add some bite
- 1 tablespoon of vinegar
- A small amount of red or green Tabasco sauce (optional)
Method
Add all the ingredients except the oil and Tabasco to a blender or food processor. While processing add the oil slowly. You want to make a sauce that you can pour. Add a small amount of tabasco to taste, not to overpower the other ingredients.
This sauce is best used fresh but it will keep in the fridge for a few days.
Food pairing ideas
Salsa verde is piquant so it calls for a wine that is not overpowered by the flavour of the sauce. Dry white wines such as Pinot Grigio would be suitable if it is served with seafood; a lighter style red such as Barbera would make a good match with a variety meats served with salsa verde.
Posted by Darby on under Barbera, Main |
Roast lamb is the essence of traditional Australian cuisine, and quince trees were once common in Australian backyards. Traditional ingredients to make an innovative dish to match with an alternative varietal wine.
This recipe is suggested by Sue Thornton of Amulet Vineyard in the Beechworth Wine Region of North Eastern Victoria. It was originally published on the Food Lovers Guide to Australia in an episode featuring the Peppermint Bay Hotel in Tasmania
Ingredients: Serves 6-8 people
Preparation time: a day to marinate
Cooking time: 3-4 hours
* 1 large whole leg or whole shoulder of lamb
* 5 halved and squeezed lemons
* 5 halved heads garlic, with skin left on
* 4 quinces, skinned and cooked to a puree
* 4 cinnamon quills
* 8 whole cloves
* 200g honey
* Plus 4 quinces, peeled and halved
* Splash olive oil
* Splash red wine, Amulet’s Barbera
* Splash water
* Sea salt and freshly-cracked black pepper
Method:
Place all the ingredients in a bowl except the halved quinces, wine, water and oil. Pour over the lamb and marinate in the fridge overnight or longer if possible. Two days is better.
Pre-heat oven to 160’C. In a large roasting tray, place the halved quinces and lay the lamb as flat as possible on top. Pour over the marinade, add a splash of the olive oil and enough wine to cover the base of the tray by about 1 cm. This method of ‘wet roasting’ allows the liquid to gently steam the meat. The liquid also stops the sugars in the marinade from burning.
Cover tray with foil as tightly as you can. Place in the oven.
After one hour, check the progress of the lamb. If there is still sufficient liquid in the tray, replace the foil and continue cooking. If not, add a little water.
After three more hours, remove the lamb from the oven. It should be a darkened caramel in colour. Rest for at least one hour as this will ensure the lamb stays moist.
When it’s cool enough to handle, gently run your fingers along the muscle to separate it from the bone. It should slide off easily. If the bone emerges clean then you know that it is cooked perfectly. Pour any excess liquid over the meat and garnish with the roasted quinces.
Gently re-heat the lamb with a little more wine and cover with foil again.
Serve with couscous tossed with roasted walnuts, tahini, yoghurt and harissa (a Moroccan chilli paste)
Wine Suggestion
Additional comments from Winemaker Sue Thornton
At Amulet we having been considering a suitable recipe to go with our 2004 Duck Label Barbera
As lamb producers we have come up with this succulent lamb recipe which we found on the Food Lovers Guide to Australia website. It also features quinces and quince trees are often found in the orchards of old farm houses. So this recipe has flavours of country Australia.
