We cooked a slightly modified version of Supercook’s Scampi Kebabs recipe. We used Waitrose raw peeled king prawns marinated in olive oil, lemon juice, garlic, salt and black pepper.
The prawns were then barbecued on skewers with green peppers, mushrooms, sage leaves and pieces of lemon. The prawns were basted with the marinade while cooking and we served with saffron rice and an avocado and leaf salad. Delicious.
We opened a bottle of Touraine Sauvignon Blanc “Les Hauts Lieux”, Bougrier 2013, a French white from the Wine Society. We previously enjoyed this wine with barbecued salmon with dill.
We tasted lemon, tropical fruits and a fresh, clean finish. Pairing with these superb barbecued prawn kebabs really brought out the best in this wine.
We cooked an Indian prawn curry recipe from Supercook.
The sauce contained onions, garlic, ginger, chopped chillies, turmeric, coriander, paprika, fennel seeds, aubergines, canned tomatoes, creamed cocomut, lemon juice and water. The prawns and more sliced chillies were added towards the end of the cooking. We served the curry with raita, a sambal and chapattis.
We opened a bottle of Corte Ignacio Concha y Toro Sauvignon Blanc 2013 from the Wine Society.
We detected fresh tropical fruits on the nose and these, particularly grapefruit, followed through on the palate.
A good match with the curry.
Last time we drank Stenmari Grillo Sicilia 2011 was with a Tagliatelle Bolognese and we made a note to try this Italian white from the Wine Society with fish or seafood next time.
We found a recipe in our Jamie’s Italian cookbook called Spaghetti con Gamberetti e Rucola (Spaghetti with Prawns and Rocket). The sauce contains prawns, garlic, red chillies, white wine, sun-dried tomato purée, zest and juice of lemon and rocket. Lemon zest is sprinkled on top of the spaghetti too when serving and so the dish had a definite spicy and lemony kick.
It seemed very appropriate to pair this dish that Jamie discovered in Sicily with a Sicilian wine and we found it fresh, crisp, citrussy, zesty with a grapefruit finish. It coped well with the strongly-flavoured sauce.
We had a bottle of Muscadet that we wanted to drink before it got too old and read that Asian dishes with tamarind go well. We went online and found Prawns in Tamarind Sauce from Food.com.
We stir-fried the prawns with garlic, onion, red chillies, tamarind paste (rather than the tamarind water in the recipe), palm sugar and fish sauce. The prawns are garnished with spring onion and coriander leaves and served with Jasmine rice.
The wine we chose to pair with this meal was Muscadet-Sèvre et Maine sur Lie Domaine des Ratelles 2011, a French white from the Wine Society.
We found this crisp, dry, fresh with lemons, possibly grapefruit and zingy. A good wine but unfortunately the sweetness from the palm sugar in the dish did not enhance the pairing.
We tried Lemon and Garlic Prawns from the All recipes UK website. The prawns are sautéed with parsley, garlic, lemon juice and white wine. We served this over fresh linguine.
We paired the meal with a bottle of Kadun Vineyard Leyda Sauvignon Gris 2011, a Chilean white from the Wine Society. This was fresh with lemon, tropical fruits and creaminess on the finish. A good match.
We have been watching Lorraine Pascale’s Fast, Fresh And Easy Food and fancied trying Prawn Linguine with Chorizo & Cabernet Tomato Sauce. Lorraine describes herself as a chorizo lover and we are too. As well as chorizo, wine and tomatoes, this highly-flavoured and delicious recipe contains fennel, rosemary, oregano, garlic, chilli and harissa paste. For some reason we cannot find the recipe on the BBC website, but found it here.
We thought an Italian red would pair well and opened a bottle of Collezione de Paolo Poggerissi 2010, Rosso di Toscana, a medium-bodied Sangiovese red from the Sunday Times Wine Club. It had cherry fruitiness and a slight sweetness and whilst the wine tasted acceptable, we thought we could achieve a better match with the food.
We decided to try a bottle of Marques de Carano Gran Seleccion 2009, a medium-bodied Spanish red from Tesco. (See 29 October 2011 for thoughts on the 2007 vintage). It tasted of plums, cherries, with a slight spiciness, some vanilla sweetness and a smooth chocolatey finish. A much better pairing.
We chose a Supercook recipe – Darne de Saumon a l’Ancienne, which is Baked Salmon Steak with Mushrooms. It contains herbs, white wine, fish stock, prawns and brandy. This is quite a challenge to match with a wine. We opened a bottle of Seven Rivers Sauvignon Blanc 2008, a Chilean white from the Sunday Times Wine Club. This is an intense Sauvignon along the lines of a New Zealand Marlborough. It actually went well with the salmon and the sauce. The acidity of the wine matched that of the sauce. However, we were surprised that there was less affinity with the prawns. Overall, not brilliant, but acceptable.
We had a Thai meal comprising Chicken Tom Ka (a coconut chicken soup) and Pad Thai, the famous prawn noodle stir fry. We drank a bottle of the usually reliable McWilliams Hanwood Riesling 2007 from Makro. The slightly off-dry and minerally creaminess was an excellent match with the soup, but the pairing with the Pad Thai was less successful. There were a lot of competing flavours from the sauce, beansprouts, peanuts and coriander leaves.
We cooked a Prawn Curry recipe from Supercook that contained Ginger, Coriander, Cumin and Chilli in a Yoghurt Sauce. We drank a bottle of Don Cayetano Sauvignon Blanc 2009, a Chilean white from Sunday Times Wine Club. This is fresh and full of tropical fruits. We often find Sauvignons work well with Indian curries and this was no exception.
For a midweek meal we reached for some convenience food in the form of a jar of Sharwoods Jalfrezi and added this to some prawns and chicken. We drank a bottle of Montana Marlborough Sauvignon Blanc from Costco with it. This New Zealand white was OK but not a brilliant match. Teresa thought the combination created an unduly sharp aftertaste in the wine.