We revisited pot roast with garlic and wine from Supercook, a recipe that we had not cooked for a long time. Pancetta is fried off and discarded and the top rump of beef is then browned. Onions, garlic and carrots are then added and tomato purée, bouquet garni and red wine are poured over the beef. It is then casseroled in the oven.
After cooking, the liquid is strained and the sauce is thickened with a beurre manié. Tomatoes are then stirred in. Finally the meat is sliced and green olives are scattered over. The sauce is served over and the remainder is put in a sauce boat to accompany. We served the meal with little roastie potatoes and garlic bread.
We thought a Cabernet/Merlot blend would be a good pairing and opened a bottle of Pitchfork, Margaret River Cabernet Merlot 2012, a full-bodied Australian red from the Wine Society.
We detected vanilla on the nose followed by creamy, smooth, chocolaty black fruits on the palate, with a slight spiciness. A good match with the beef.
We enjoyed a family holiday on the Riviera Maya in February and decided to get together with our family and some friends who had also been to the same resort to enjoy a photo evening. We thought a Mexican buffet would be a good idea. Our son contributed his own delicious version of chicken enchiladas and one of our friends supplied a chilli con carne with dark chocolate in the sauce. Our daughter and son-in-law provided a spectacular nachos, rice, guacamole, pico de gallo and salad. We did Justine Patisson’s pulled pork tacos from the BBC Good Food website.
What to drink with such a variety of flavours? A couple of different Shirazes were on offer, including Blaxland Estate 2015, from Tesco. Those preferring white wine, enjoyed Louis Felipe Edwards Sauvignon Blanc, supplied by our son because it was one of the house whites from our Mexican hotel. There was also Guinness West Indies Porter available as an alternative to wine.
With such a variety of flavours it was impossible to find something that paired well with everything, especially with dishes like the pork tacos that contained marked sweetness. My preference was Shiraz, but the porter was also popular. Overall, a buffet with such diverse flavours is probably not the best occasion to bring out the fine wines.
We tried a couple of Beef Wellingtons from Bakers of Nailsea, our local butcher and we watched them being prepared in the shop.
A fillet steak is placed on a sheet of pastry and pâté with duxelles is spread over it. The steak is then wrapped in the pastry. OK not the most sophisticated Wellington, but all we needed to do was pop them in the oven for an easy meal. We served with sautéed potatoes and green beans tossed in garlic butter and lemon juice.
Our wine choice was a bottle of H. Valrasque Châteauneuf-du-Pape 2014, a full-bodied French red blend from Tesco.
We detected black fruits on the nose, with red and black fruits on the palate and a hint of spice and chocolate on the finish. Probably not the best example of a Châteauneuf-du-Pape, but still a very good match with the Beef Wellington.
Having just returned from holiday in Mexico, we fancied cooking a favourite from Supercook – Costillas a la Mexicana, which is Mexican pork chops.
Garlic is rubbed over the chops and they are refrigerated while the Salsa Mexicana is made. Chillies, tomatoes, onion and garlic are chopped and blended and salt added. The chops are pan-fried and the sauce is poured over at the end. We served with tortillas.
We tried a bottle of the excellent Ravenswood Zinfandel, but we quickly decided this didn’t work and switched to an Italian white – The Society’s Pinot Grigio 2014, from the Wine Society.
We detected a slight pineapple sweetness with flavours of tropical fruits and nectarines. A good wine and a good match with the pork.
We saw an interesting recipe video on the Tasty Facebook page for a whole slow-cooked chicken.
Salt, cayenne pepper, paprika, thyme, pepper and minced garlic are mixed together and rubbed into the chicken. Garlic cloves, lemon and onion are stuffed into the the cavity.
Carrots, celery, onion and potato are added to the slow cooker, the chicken is placed on top and the meal is cooked on low for 8 hours.
The chicken is then sliced and served with the vegetables. We had left out the potato and served instead with croquettes cooked separately.
The chicken had interesting flavours reminiscent of Cajun cuisine.
We were unsure what wine would go with the meal and had a little taste with a sip of South African Cabernet Sauvignon, but rejected this. Instead we opened a bottle of Burge Benchmark Shiraz 2014, a full-bodied Australian red from the Wine Society.
We detected raspberries on the nose followed by smooth red fruits and a savoury, spicy finish. Whilst the wine was a good match with the chicken, it would be interesting to discover next time whether a white would be better.
It’s been a long time since we cooked Red Bean and Lamb Casserole, a Supercook favourite. It’s an adaptation of an Iranian dish.
Cubed lamb is casseroled in chicken stock with onions, garlic, tomatoes, kidney beans, turmeric, salt, pepper, lemon juice, coriander and mint. Yoghurt is stirred in at the end and the dish is garnished with parsley. We served with mashed potato and roasted courgettes.
We initially tried to pair the meal with Glorioso Crianza Rioja 2011, a medium-bodied Spanish red from the Wine Society, but surprisingly the flavours of the lamb casserole did the wine no favours, so we set the wine aside.
We thought a wine with more sweetness might be better and opted for a bottle of Campo Viejo Rioja Gran Reserva 2009, a medium-bodied Spanish red that is a blend of Tempranillo, Graciano and Mazuelo. We last enjoyed this with a lamb korma.
We detected intense red fruits on the nose with vanilla sweetness, black and red fruits and a slight mocha finish. A good match, but we have enjoyed better pairings with this wine.
For the leftovers we decided to switch to a bottle of Prospector Shiraz 2013, a full-bodied Australian red from Naked Wines that we had enjoyed previously with a beef carbonnade.
We detected black fruits on the nose with vanilla sweetness and intense red and black fruits on the palate. The finish was smooth, peppery and spicy. The wine was a slightly better match than the Rioja, but we were left wondering what wine would have been a really good match.
We enjoyed Rick Stein’s “From Venice to Istanbul” tv programme last year and we tried his Lamb Kleftiko. A couple of very good pairings with that dish can be found here.
This time we cooked his rich Turkish lamb stew with aubergine purée (Hunkar begendi).
Boned lamb shoulder is cooked with red pepper paste, tomato paste, onion, garlic, green chilli, green pepper, tomatoes, oregano and seasoning. The lamb stew is served on a bed of aubergine purée made from mashed aubergine, milk, flour, Parmesan, lemon juice and seasoning. We served with flatbread.
We opened a bottle of Baron de Ley Rioja Reserva from the Co-op. A previous bottle of this medium-bodied Spanish red was very good with lamb chops.
There were black fruits on the nose, a vanilla sweetness with mocha and sweet black fruits on the palate. A good match with the meal, but we thought the flavours in the aubergine purée may have detracted a little from the pairing.
We finished off the leftovers with a bottle of Dark Corner Durif Shiraz 2014, a full-bodied Australian red from the Sunday Times Wine Club. We chose this wine because it had previously made a very good match with lamb meatballs in tomato sauce.
There were brambly fruits on the nose, vanilla sweetness on the palate, with blackberry fruit and a milk chocolate and coffee mocha finish. The Shiraz was a better match than the Rioja with this particular combination of Turkish lamb stew and aubergine purée.
We cooked an old favourite from Supercook and had forgotten how delicious this recipe is. It’s called pork chops with mustard sauce.
The pork chops are seasoned with salt, pepper and paprika and served with a sauce made from shallots, garlic, mushrooms, French mustard and double cream.
We served with sauté potatoes and green beans with melted garlic butter.
We paired this superb meal with a bottle of Arabella Cabernet Sauvignon 2013, a full-bodied red from Naked Wines.
We detected black fruits on the nose and flavours of sweet chocolate, blackcurrants, and plums, with an intensely savoury, smooth, slightly spicy finish. We even detected coffee notes. This lovely wine was an excellent match with the pork.
On a cold rainy January day there is nothing better than something cooked in our crockpot and Lamb Korma from the Slow Cook Book was ideal.
Cubed lamb is fried with onions, ginger, garlic and a spice mixture of dried red chillies, cardamon, cinnamon, cloves, black peppercorns, cumin, mace and paprika. The lamb is then slow-cooked with yoghurt and a little salt. Double cream is stirred through towards the end of cooking. The korma is then garnished with coriander and served with pilau rice. We mopped up the sauce with naan bread. Delicious.
We opened a bottle of The Hundred Cabernet Sauvignon Reserve 2011, a full-bodied Australian red from the Sunday Times Wine Club. There was an initial sweetness, followed by intense blackcurrant fruits and a smooth, spicy finish. The wine was a good match with the korma, but we have enjoyed better pairings with this wine, such as this one.
However, we managed to improve on the pairing with the leftovers. We opened a bottle of Campo Viejo Rioja Gran Reserva 2009, a medium-bodied Spanish red from Costco. This wine is a blend of Tempranillo, Graciano and Mazuelo.
We loved its sweet, creamy smooth vanilla red fruits, with a lovely savouriness on the finish. A very good match with the korma.
We tried Beef Carbonnade from the Slow Cook Book. Cubed beef is slow-cooked in a mixture of shallots, seasoning, garlic, sugar, nutmeg, bouquet garni and beer. We used a can of Hobgoblin.
Slices of French bread spread with Dijon mustard are added halfway through the cooking time. These soak into the pot and enhance the gravy. Parsley is sprinkled over the top at the end and we served the carbonnade with a jacket potato. A very enjoyable meal.
We opened a bottle of Prospector Shiraz 2013, a full-bodied Australian red from Naked Wines. There were blackberry fruits on the nose and the palate delivered a creamy vanilla sweetness and rich, smooth black fruits. The wine was a very good match with the meal.
We enjoyed the leftovers of this carbonnade with a bottle of Reserve de Pierre 2013, a medium-bodied Southern French red also from Naked Wines. This blend of Grenache and Syrah displayed nice legs in the glass, a red berry creamy sweetness and a smooth finish with a hint of spice. Another very good match.