We tried Indonesian Spicy Chicken with Coconut Milk, a recipe downloaded a while ago from the Cooking Asian Food website that now appears to no longer exist.
Shallots, cumin seeds, garlic and turmeric are blended into a paste and chicken breasts are cooked in the paste together with kaffir lime leaves, fresh coriander, nutmeg, black pepper, coconut milk and water. We served the chicken with egg noodles, garnished with coriander leaves.
We opened a bottle of Denman Hunter Valley Semillon 2013, an Australian white from Tesco. It was very slightly off-dry, delicately flavoured with zesty citrus and tropical fruit flavours. A good match with the chicken.
We tried Madhur Jaffrey’s version of Beef and Potato Massaman Curry, a Thai dish.
Pieces of beef skirt are fried with coconut cream, bay leaf and Massaman curry paste, which is made from red chillies, white peppercorns, cumin seeds, coriander seeds, cinnamon, shallots, lemongrass, garlic, ginger, curry powder and shrimp paste.
Fish sauce, tamarind, palm sugar, potatoes and water are then added and the curry is simmered. Fried shallots are sprinkled over before serving.
We attempted to pair the meal with a bottle of Villa Maria Marlborough Sauvignon Blanc 2014, a New Zealand white from Costco. However, more sweetness was needed, so we set it aside in favour of a bottle of Awatere Pinot Grigio 2013, an off-dry New Zealand white from Tesco.
We tasted tropical fruits with a pineapple sweetness and grapefruit sharpness. This wine was a reasonably good match with the food.
We tried a bottle of Houghton Margaret River Sauvignon Blanc Semillon 2013, an Australian white from Costco, with the leftovers a couple of days later and thought this was also a good match. See here for a another good food pairing for this wine.
We tried Burmese Chicken Curry from Madhur Jaffrey. An interesting mix of Indian and Thai flavours.
Cubes of chicken are rubbed with hot curry powder, garam masala and salt. Onions, garlic, ginger, cayenne pepper and paprika are blended into a paste and the chicken is stir-fried with the paste, tomatoes, fish sauce and lemongrass. Water is added and the chicken is then simmered.
We served the curry with boiled rice, poppadums and a side dish we found on the Saveur website called Myanmar-Style Long Bean Salad (Pei Daunt Shay Thoke). This was a tasty combination of green beans, shallots, chopped roasted peanuts, fish sauce, lime juice, sugar and salt.
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.
Chicken pieces are marinated in a spice paste containing ginger, garlic, water, cinnamon, cardamon, coriander, nutmeg, yoghurt and salt. The chicken is then simmered with fried onion paste, ground almonds and more water. Green chillies, ground poppy seeds and saffron rosewater are then added and the dish is finished with double cream. We served with pilau rice.
We opened a bottle of Mahau Sound Marlborough Sauvignon Blanc 2013, a New Zealand white from Sunday Times Wine Club. We detected freshly-cut grass on the nose, followed by citrus, pineapple, grapefruit, gooseberry tropical fruit flavours, with a creaminess and a tangy finish. A very good match with the Korma.
We had the leftovers the following day and wondered whether a slightly drier wine would work even better. We tried a bottle of Villa Maria Marlborough Sauvignon Blanc 2014, a New Zealand white from Costco. It was not as good with the Korma, so we set it aside in favour of an off-dry wine, Houghton Margaret River Sauvignon Blanc Semillon 2013, an Australian white, also from Costco. We tasted zesty lemon, gooseberries and tropical fruits. This was the best match of all three wines.
We had a medium-dry German Riesling that we knew would go well with an Asian dish with some sweetness. See here for a previous
We cooked Shao Jou (Cantonese Roast Pork) from Supercook. This is
strips of pork marinated in onion, soy sauce, sugar, sherry, ginger and
hoisin sauce. The pork is then roasted.
We served this tasty dish with egg-fried rice and stir-fried pak choi,
a delicious recipe from the Riverford Organics website. The pak choi is
stir-fried in sunflower oil with red chillies, salt, garlic, ginger,
soy sauce and sesame oil.
We paired this meal with a bottle of Tesco‘s Finest Riesling Steillage
2014, a medium-dry German white. It had a creamy sweetness, with
flavours of tropical fruits and pineapple. The wine had just the right
degree of sweetness to cope with the sweetness in the food and was a
very good match.
We tried Sri Lankan Chicken Curry from Rick Stein.
Chicken pieces are fried with cinnamon, cardamon pods, cloves, shallots, garlic, ginger, chilli powder, turmeric and roasted Sri Lankan curry powder. The curry powder consists of rice, coriander seeds, cumin seeds, fennel seeds, a cinnamon stick, fenugreek seeds, cloves, cardamon seeds, black mustard seeds, black peppercorns and dried red kashmiri chillies, all ground into a fine powder.
The chicken is then cooked with chopped tomatoes, curry leaves, pandan leaf (we used bay leaf with dried basil), lemongrass, and green chillies. Coconut milk is added near the end. We served with Thai rice and prawn crackers.
Given the ingredients involved we were surprised that the overall flavour of the curry was a bit muted. Still pleasant enough though.
We opened a bottle of The Society’s Ruppertsberg 2013, a slightly off-dry German white from the Wine Society.
We enjoyed its good acidity and citrussy lemon and lime flavours. A good match with the meal.
We were looking for a recipe for some aubergines we had been given and decided on Rick Stein’s Aubergine Curry with Tomatoes, Ginger and Fennel Seeds. This dish is from Bangladesh and the aubergines are cooked in a curry made from ginger, garlic, green chillies, cumin, fennel seeds, coriander, turmeric, tomatoes, salt and pepper. The dish is garnished with fresh coriander and mint. We served this very tasty curry with pulao rice.
We paired the curry with a bottle of Giesen The Brothers Marlborough Sauvignon Blanc 2011, a New Zealand white from Tesco.
We thought the flavours were somewhat muted for a New Zealand Sauvignon, but we thought the pairing with the curry was good. It brought the wine’s grapefruit and tropical fruit flavours to the fore.
We cooked Beef “Ribbon” Kebabs (Pasanda Kabab) from Madhur Jaffrey.
Steak is cut into thin strips or pasanda, threaded on skewers and barbecued. For simplicity we just cubed some good quality rump steak. but first we marinated it in a blended mixture of browned onions, chopped onions, yoghurt, lemon juice, mustard oil, almonds, ginger, garlic, salt, cayenne pepper, nutmeg, mace and coriander.
The marinated steak was then grilled on skewers on the barbecue.
We served the meat with grilled zucchini with cumin and pulao rice.
We paired the kebabs with a bottle of Felix Swan Hill Victoria Shiraz-Sagrantino 2013, an Australian red from the Wine Society.
We detected black fruits on the nose and this followed through to the palate. There was a slight sweetness, flavours of black cherries and a full-flavoured spicy finish. A very good match with the beef kebabs.
We tried Vietnamese Pork with Lemongrass from Madhur Jaffrey.
Sliced pork loin is marinated in soy sauce, fish sauce, lemongrass, shallots, green chillies, black pepper, sugar and hot curry powder. The pork is then stir-fried with shallots and garnished with coriander leaves.
We served the pork with prawn crackers and egg noodles stir-fried with garlic, ginger, chilli, fish sauce and chopped coriander. We thought the noodles competed a bit with the flavours of the pork, so served the leftovers with plain noodles, which was better.
We paired the meal with a bottle of Klein Riesling 2013, a German white from Naked Wines. The wine was off-dry with crisp, fresh, tangy, citrussy lemon and grapefruit flavours. A very good match with the pork.