Chicken breast strips are cooked with a sauce containing onion, garlic purée, vegetable stock, sweet chilli sauce, red pesto, crème fraîche, basil, tomatoes and seasoning. The mixture is served over fresh pasta and we used tagliatelle.
We decided on a bottle of Esporao Monte Velho Tinto Alentejano 2013, a Portuguese red from the Wine Society. A good wine but a clash with this particular dish.
We turned to a bottle of The Huguenot Chenin Blanc 2014, an off-dry South African white from the Sunday Times Wine Club. See here for a previous pairing with this wine.
We tasted tropical fruits, especially pineapple and peach, and the finish was slightly citrussy. The wine was a very good match with the pasta.
Last month we cooked Caribbean Peanut Chicken and particularly enjoyed the peanut butter flavours. We were entertaining guests and fancied trying another recipe with similar ingredients and chose Peanut Butter Chicken Stew from Supercook.
This is a West African dish that we served with boiled rice and sweet potato. Chicken pieces are cooked with onion and a paste made from chicken stock, salt, pepper, turmeric, coriander, cumin and chilli powder. Tomatoes are added later and the dish is garnished with parsley. Delicious and even better than the previous recipe.
We opened a couple of wines to pair with the meal – Lions Gate Sauvignon Blanc/Semillon 2011, a South African white blend from Tesco and Wairau Cove Sauvignon Blanc 2013, a New Zealand white also from Tesco. Both these wines went well with the meal, with the New Zealand wine having the edge.
We had the leftovers with a bottle of Bleasdale Langhorne Crossing Verdelho/Sauvignon Blanc 2014, an Australian white blend from the Wine Society.
This was crisp, fresh, slightly off-dry with grapefruit and tropical fruit flavours. The wine was a good match with the chicken.
I have recently rediscovered Steven Raichlen’s Barbecue Bible website and there’s a good selection of interesting recipes on there. We decided to do a barbie at short notice to take advantage of a rare sunny day in a dreadful English May. We decided on Green Chile (Chilli) Chicken Under Bricks. Chicken breasts are marinated in a mixture of salt, black peppercorns, cumin, garlic, green chilli (we only had red ones), chopped cilantro (coriander), lime juice and olive oil. We didn’t use the bricks as recommended in the recipe, but the chicken was deliciously succulent.
We fancied doing Pork Stroganoff and found three recipes we liked online. We cooked Mary Berry’s Pork Fillet Stroganoff from BBC Food and intend to try the other two recipes in future.
Strips of pork fillet are cooked with onion, paprika, mushrooms, soured cream, lemon juice and garnished with parsley. We served the pork with mashed potato and green salad. We thought this was a fairly mildly-flavoured Stroganoff, but pleasant.
We tried a bottle of The Gooseberry Bush Colombard/Sauvignon 2013 from the Sunday Times Wine Club (previous food pairings here and here). This didn’t work at all, so we switched to a bottle of Peltier Ranch Lodi Chardonnay 2012, a Californian white from the Wine Society.
This wine is subtly-oaked and we tasted creamy pineapple and other tropical fruit flavours. The wine did not overwhelm the light flavours of the meal and was a good match.
We have a few Chicken Tikka Masala recipes we intend to try. This one is called Silken Chicken Tikka Masala from Madhur Jaffrey’s Curry Bible.
We marinated the chicken overnight in ginger, garlic, cumin, paprika, cayenne pepper, cream and freshly ground garam masala.
The chicken was then grilled and cooked in a sauce containing ginger, garlic, coriander, turmeric, cayenne pepper, paprika, yoghurt, tomatoes and garam masala. We served the curry with flat breads, rice and tarka dhal.
To drink with the meal we opened a bottle of The Gooseberry Bush Colombard/Sauvignon Blanc 2013, a South African white from the Sunday Times Wine Club. See here for a previous food pairing for this wine.
We tasted smooth tropical fruits and a dry gooseberry finish. We find Colombard Sauvignon blends often goes well with curries and this wine was a very good match with the meal.
We tried Pork Normandy from the Slow Cook Book. Lean pork is cubed and slow cooked with onions, Dijon mustard, garlic, celery, carrots, Rosemary, Bramley apples, dry cider, chicken stock, black peppercorns and double cream. We served this very tasty recipe with mashed potato.
To pair with the meal we opened a bottle of The Huguenot Chenin Blanc 2012, a South African white from the Sunday Times Wine Club.
We tasted apples, creamy tropical fruits, a slight sweetness and a zesty finish. We thought the wine was a very good match with the pork.
We revisited one of our favourite cookbooks Madhur Jaffrey’s Curry Bible and tried Green Coriander Chicken (Dhania Chicken), a Kenyan dish.
The chicken pieces are marinated overnight in ginger, garlic and lemon juice and then cooked in a thick blended sauce containing green chillies, lots of coriander leaves and stalks, tomato purée and yoghurt.
We served with Naan bread and Basmati rice.
We chose a bottle of The Gooseberry Bush Colombard/Sauvignon Blanc 2013, a South African white from the Sunday Times Wine Club to pair with this delicious meal.
This was bone dry, fresh and crisp, with tropical fruit flavours. We couldn’t detect the guava and figs mentioned on the bottle.
We thought this was a good match, but wondered whether we could do better with the lefovers the following day.
This time we went for a bottle of Heritage de Calvet Côtes du Rhône 2012, a French white from Tesco.
This Grenache Blanc is slightly off-dry and its tangy tropical fruit flavours had a better affinity with the coriander sauce. An improved match.
The mix contains various masalas, turmeric, cinnamon, bay leaf, black pepper, cloves, cardamon, garlic, chilli powder and ginger. Each packet comes with a recipe and serving suggestions to make an authentic Durban style curry. Our recipe included chicken, potatoes and tomatoes and we served it with plain boiled rice. It was a fairly hot and very tasty curry.
Fittingly, we thought it would be good to pair this dish with a South African wine and we opened a bottle of First Cape Sauvignon Blanc 2012, widely available from supermarkets. We thought this white was citrussy, with appley tones and refreshing with no edges. It was a good match with the curry.
You will note from the photo that we enjoyed the leftovers with another South African wine, this time First Cape’s First Selection Shiraz 2012. This widely available and very good medium bodied red delivered dark berry fruits and spiciness. It stood up to the strong flavours of the curry very well.
We were entertaining our daughter and son-in-law and did another recipe from Levi Roots – Puerto Rican Chicken and Rice.
This is flavoured with all-purpose seasoning, peppers, garlic, allspice berries, turmeric, chilli, thyme and green olives. We thought white wines would be the answer.
Firstly we opened a bottle of L’Esprit de Sauvignon Vin de Pays d’Oc 2010 from the Sunday Times Wine Club. This French white was crisp and zesty with citrus lemon and was alright with the meal, but not particularly exciting. It had tasted better with the Danish Plaice we had on 10th Feb 2012.
Hannah had brought with her a bottle of Hannu Chenin Blanc a South African white also from the Sunday Times Wine Club. This had apple and peach notes with good acidity and a creaminess on the palate. We all preferred this with the meal.