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Recent Recipes from Wines of the Week
© Sue Courtney
28 Feb 2006

Most of these recipes have been matched to a wine on a Wine of the Week review. Now I bought these recent recipes together in one place, which makes it easier for me - and for you. Recipes include -

* Tuna with Pinot Noir
* Chorizo with Red Pepper Sauce
* Marinated Fillet of Lamb
* Light Whitebait Patties
* Spiced Duck Breast
* Alfred Wark's Poached Grapefruit
* Pork braised in a Spiced Wine and Citrus Reduction
* Kumara Salad

Tuna with Pinot Noir
Matched to Lowburn Ferry Skeleton Creek Central Otago Pinot Noir 2004

Marinate a 3cm thick piece of tuna loin, enough to feed two people, in 1-2 tablespoons of olive oil, half a teaspoon of fennel seeds, a teaspoon of sesame seeds, salt, pepper and 1/4 teaspoon of curry powder for about half an hour.
Pan fry for about 4 minutes on each side. Do not over cook. This should result in a white rim around the cherry-pink flesh, when cut. A resounding success with the wine.

Chorizo with Red Pepper Sauce
Matched to Okahu Chambourcin 2003 from Northland.

First make the sauce, then cook the Chorizo sausages on the BBQ and serve together. There's something about the heat of the sausage and the sweetness of the char grilled red peppers that go very well together. Okahu Chambourcin has rich robust flavours that easily stand up to the heat of the Chorizo.

3 large fresh red capsicum peppers
1 medium sized red onion, finely sliced
2 cloves of garlic, crushed with a little salt
2 tomatoes, blanched in boiling water and peeled
2 tablespoons olive oil
2-3 tablespoons white wine, preferably a herbal, capsicum-flavoured Sauvignon Blanc
1/4 cup cream
salt and pepper to taste
Fresh sweet basil leaves

Preparation
Char the capsicums over the BBQ flame until the skin is blackened all over without burning the flesh. Let cool, then segment the peppers, saving the juice that has accumulated within. Discard the seeds and peel off the skin, scraping with a knife, if necessary. Dice the flesh.
Blanch the tomatoes in boiling water for 1-2 minutes, then peel off the skin and dice.
Peel and finely slice the onion.
Crush the garlic with a little salt.

Cooking
Heat the olive oil in a frying pan.
Add the sliced red onion and the crushed garlic to saute for 1-2 minutes without burning.
Now add the diced red paper and the tomatoes.
When softened add the wine and the reserved capsicum juices.
Let this sweat off then add 1/4 cup cream and a heap of roughly chopped sweet basil.
Stir to combine and reduce over a low heat until the cream has thickened.
Add salt and pepper to taste and if you want spice in the sauce, add a dash of Thai sweet chilli sauce.

Marinated Fillet of Lamb
Matched to Heron's Flight Dolcetto 2004 from Matakana.

This dish uses fillet boned out from the loin of lamb - or 'lamb back straps' as they are sometimes called.
Cut any sinewy bits from the fillets and marinate for about 45 minutes in olive oil, crushed garlic, lemon-scented thyme (which is what I have in the garden, but ordinary thyme will do) and ground black pepper.
Cook on a very hot BBQ plate for 2 minutes each side, then leave to rest for about 5 minutes before being plated.

Light Whitebait Patties
Matched to Framingham Dry Marlborough Riesling 2003 from Marlborough.

Buy a 250 gram pack of frozen whitebait from the supermarket. At my supermarket, this cost $8.99. Of course, fresh whitebait is so much better, if you can get it. It's a seasonal thing, though, and the season in New Zealand runs from August to November. Thaw the frozen whitebait just before using.

Break two eggs into a bowl and beat with a whisk.
Add the 250 grams of whitebait.
Cut a fresh lemon in half and squeeze in the juices from one of the halves. Save the other half for garnish, if you can be bothered.
Stir gently then place spoonfuls of the whitebait and egg batter into a pan of sizzling butter and cook until the egg has set and the fish turned from clear to white.
Turn and sizzle the other side for a few seconds and serve.

Spiced Duck Breast
Matched to Seresin Leah Pinot Noir 2004 from Marlborough.

This recipe is based on Breast and Confit of Duck from Wakelin House in Greytown. It was published in New Zealand Food, Wine and Art A New Journey I used two duck breasts in this recipe They were bought fresh and had not been pre-frozen.

Remove the excess fat the breasts and cut into strips. Render the strips over a steady heat until crisp. The copious amounts of beautiful clear fat that renders out can be reserved and used later for baking potatoes. The crispy pieces of duck skin that are left can be used as a garnish for this dish, if you wish.

Score the skin on the duck breasts in a criss-cross pattern with a sharp knife. Rub into the skins a marinade made from the juice and zest of a tangelo, a teaspoon of five spice powder, 1/2 a teaspoon of salt and sprigs of lemon thyme. Leave the breasts to marinate for at least an hour.
Pan-fry, skin-side down in a hot frying pan to sizzle the skin. After lowering the heat, cook skin-side down for an elapsed time of 10 minutes.
Turn to seal the other side then place in a 200 degree Celsius oven for 5 minutes, then remove to rest for another 5 minutes more before slicing across the breast and plating.

Alfred Wark's Poached Grapefruit
Matched to Pegasus Bay Encore Riesling 20004 from Waipara.

This recipe comes from Alfred Wark's 'Wine Cookery', first published in 1969. Brandy is used in the original recipe but I feel it is better as an accompaniment to a sweet wine without the brandy, therefore it is omitted here.

For two people, two whole grapefruit are sufficient.

Zest the skin of one of the grapefruit before cutting the fruit in half across the girth. Flick out any pips with the tip of a sharp knife, then remove the segments from the skins.
In a saucepan combine 3/4 cup of water, half a cup of sweet wine (Mr Wark says Sauternes but I used Selaks Ice Wine, a local cheapie sweetie), 1.5 cups of sugar and the grated rind of one of the grapefruit.
Bring to the boil and boil for 10 minutes over moderate heat.
Pour the hot syrup over the segments and chill. Serve with ginger ice cream.

Pork braised in a Spiced Wine and Citrus Reduction
Matched to Felton Road Block One Riesling 2005 from Central Otago.

You need cut of pork that will take slow cooking, such as strips cut from the belly with skin and excess fat removed.

To make the reduction take -
1 tablespoon soya sauce
2 tablespoons of brown sugar
1/2 teaspoon ground ginger
1 teaspoon ground coriander
1 whole star of anise
1 cup of chicken stock
1 cup of light to medium-bodied chardonnay
the juice and zest of a tangelo or orange.

Combine the ingredients in a saucepan, bring to the boil and cook until reduced by half.

Place the pork in a glass casserole dish, pour over the reduction, cover and cook in a slow oven until the meat is falling apart.
Serve with kumara and potatoes that have been peeled and cut into chunks and added to the meat partway through cooking. Mash the potatoes with the juices. Accompany with green beans.

Kumara Salad

This recipe evolved from the above recipe. The following day I discovered how delicious the leftover kumara was when I ate some of the left-overs that I had placed in the fridge. It was cold but the cooking juices had infused into the vegetable and it was delicious. So I thought a kumara salad would be an interesting match to the wine, as well as making a vegetarian option for non-meat eaters - in which case substitute vegetable stock for the chicken stock.

Make the spiced wine and citrus reduction the same way, but only cook the kumara in the liquid.
Itis so much more intereseting if you use three types of kumara - the traditional purple skinned and two newer orange-fleshed 'sweet potato' versions.
When cooked, remove from the liquid and place in another dish to cool and refrigerate until about half an hour before serving.
Dress the kumara with a light dressing made from sunflower oil and tangelo juice, and put into a bowl lined with lettuce leaves.
Top with freshly chopped coriander leaves and chives - or if it is aroun October, November, garlic tops make a spicy, vibrant addition.

Kia pai te kai

© Sue Courtney
28 February 2006


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