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.
For a midweek meal we had Old El Paso’s Taco kit. Taco shells are loaded with minced beef cooked with a spice mix containing seasoning, paprika and cumin. The tacos are topped with salsa, tomatoes, grated Cheddar, sour cream, guacamole and crisp lettuce.
With so many flavours, finding a good wine pairing is a challenge. Research online suggested a variety of options including Tempranillo, Shiraz and South American reds.
We decided on a bottle of Corte Ignacio Concha y Toro Cabernet Sauvignon 2012, a full-bodied Chilean red from the Wine Society. A couple of mouthfuls indicated this was not a good match, so we set the wine aside.
We turned to a bottle of La Moneda Merlot Reserva 2014, another full-bodied Chilean red, this time from Asda.
We detected red fruits on the nose, dark plum flavours and a spicy finish. Whilst the wine was a good match with the tacos, we will try to improve on the pairing next time.
We’ve been watching Rick Stein’s “From Venice to Istanbul” cookery programme and thought we’d try his lamb kleftiko. However, we modified the recipe by using lamb shanks instead of leg and we cooked it in the slow cooker.
The lamb shanks were put in the slow cooker along with waxy potatoes, red pepper and tomatoes. We poured lemon juice and olive oil over the lamb and added garlic, oregano and water. We added Feta cheese towards the end. Very tasty.
We decided on a bottle of Christian Moueix Bordeaux 2010, a Merlot-based French red from the Wine Society. We paired a previous bottle of this wine with lamb shanks and enjoyed it.
There was an initial cherry sweetness followed by flavours of blackberries and dark plums, with smooth tannins. A very good match with the kleftiko.
We enjoyed the leftovers a couple of days later and tried a bottle of Momo Ribero del Duero 2010, a full-bodied Spanish red also from the Wine Society.
This Tempranillo was inky black in the glass with black fruits on the nose. We tasted vanilla sweetness and black fruits from this powerful and smooth wine. It was almost as good with the lamb as the Bordeaux.
We have rarely been able to achieve a really good wine pairing with Beef Strogonoff. See here, here and here for previous pairings. Some have reported success with Super Tuscan reds, so we decided to try one with the perfect beef stroganoff recipe from the Drift Bar in London. We found this on ShortList.com
We used strips of rump steak instead of fillet, coated them in paprika and cooked them in a sauce made from shallots, chestnut mushrooms, sour cream, double cream, Dijon mustard, gherkins, lemon juice, seasoning and a parsley garnish. We served with sautéed potatoes and a green salad.
Our Super Tuscan was a bottle of Selvascura Strozzi Toscana, 2010 a full-bodied Italian red from the Sunday Times Wine Club. The wine is a blend of Sangiovese, Cabernet Sauvignon and Merlot and a previous superb pairing with this wine can be found here.
We detected spicy black fruits on the nose. There was an initial black cherry sweetness on the palate followed by blackberry, vanilla and chocolate. The finish was smooth and slightly spicy.
The wine was a very good match with the Stroganoff and probably the best we have achieved so far.
In the tasting notes that came with Domaine de l’Arjolle Merlot/Cabernet Sauvignon 2012, the Wine Society suggested it would make a perfect pairing with Delia’s Pork Chops Baked with Wild Mushrooms and Crème fraîche, a recipe we have tried before.
Pork chops are fried in butter and cooked with dried porcini mushrooms, Crème fraîche, fresh thyme, open-cap mushrooms, lemon juice, flour and salt and pepper. We served with grilled courgettes and croquette potatoes.
The medium-bodied Southern French red blend displayed red fruits on the nose, vanilla sweetness, red berries and cherries with a nice acidity on the finish. We agree with the Wine Society that the wine is an excellent match with Delia’s pork chop recipe.
See here for a previous pairing with this wine.
We tried Braemoor slow-cooked lamb shanks in red wine and rosemary gravy from Lidl. These are cooked sous-vide and we served the lamb shanks with mashed potato and green beans. Very quick to prepare and tasty.
We paired the meal with a bottle of Christian Moueix Bordeaux 2010, a French red from the Wine Society.
This medium-bodied Merlot-based claret had an initial sweetness, followed by mixed berry fruit flavours and smooth tannins.
A very good match with the lamb shanks.
We cooked Ecuadorian Lamb Stew, a Supercook dish we hadn’t done for a long time.
Cubed lamb is cooked with onion, garlic, tinned tomatoes, red and green peppers, chilli powder, coriander seeds, white wine and fresh coriander leaves. The stew is served on a bed of saffron rice.
There was a little sweetness to the dish and we fancied a red wine with some sweetness to match. We’d read that Chateau Galès Graves 2011, a red Bordeaux from Lidl had a little sweetness. I thought it coped reasonably well with the meal but Teresa didn’t think it worked, so we set the wine aside.
We tried a bottle of Campo Viejo Rioja Gran Reserva 2005, a medium-bodied Spanish red from Costco. We detected spicy red fruits and dark chocolate on the nose, followed by red berry fruits and spicy chocolate on the palate. The finish was lingering. A very good match with the lamb.
We cooked Sauté d’Agneau (Lamb Sauté) from Supercook.
Cubed lamb is casseroled with onions, celery, tomato purée, grated lemon rind, mushrooms, red wine and beef stock. We served the lamb with Dauphinoise potatoes and mushy peas.
We chose a bottle of Chateau Mont Gueydon 2005, a red Bordeaux from the Sunday Times Wine Club to pair with the meal. This Cabernet-based blend delivered black fruits on the nose, followed by predominantly blackcurrant flavours, restrained tannins and vanilla sweetness. The wine was a very good match with the lamb.
To drink with the leftovers we tried another wine from the Sunday Times Wine Club, Venta Real Grand Reserva 2005, a medium-bodied Spanish red made from Tempranillo. This displayed red fruits on the nose and also on the palate, with a spicy vanilla sweetness. This wine was also a very good match with the lamb.
A few weeks ago we cooked a pleasant Pork Stroganoff recipe, which was one of three we discovered online.
This one is by Jo Pratt and we found it here on the Lifestylefood website.
It combines pork loin steaks with onion, chestnut mushrooms, cayenne pepper, paprika, brandy, Dijon mustard, creme fraiche, water, lemon juice and parsley. The recipe leaves the steaks whole and the sauce is poured over, but for a Stroganoff we prefer the meat cut into strips, cooked and then mixed with the sauce. We served with boiled rice and thought this recipe tastier than the last one.
We noted that the Wine Society recommend their Domaine de l’Arjolle Merlot/ Cabernet Sauvignon 2012 with Delia’s Pork Chops with Wild Mushrooms and Creme Fraiche, a recipe we have tried previously and enjoyed. We thought the wine would go equally well with the Stroganoff, so opened a bottle.
This medium-bodied Southern French red displayed nice legs in the glass and we tasted red and black fruits, particularly spicy cherries and also some vanilla sweetness.
A lovely wine that was a very good match with the meal.
One of our favourite steak recipes is Entrecôte au Poivre from Supercook.
Sirloin steak is coated in crushed black peppercorns and a brandy and cream sauce is poured over. We served the steaks with mushrooms and croquet potatoes. Superb.
We opened a bottle of Selvascura Principe Strozzi Toscana 2010, a full-bodied Italian red from the Sunday Times Wine Club. This Super Tuscan wine is a blend of Sangiovese, Cabernet Sauvignon and Merlot.
We detected black fruit aromas on the nose followed by black fruits and cherry sweetness on the palate. There was a spicy finish with good acidity.
A very enjoyable mouthful and great with the steak.