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.
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.
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 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.
We tried Serbian fish from Supercook. Haddock fillets are marinated in white wine, onion, garlic, fennel seeds, lemon juice and parsley. Meanwhile potato slices are baked in the oven with tomatoes, salt, paprika and flour. The marinated fish is then added to the baking dish together with chopped bacon, mushrooms and sour cream and returned to the oven. A tasty way to cook haddock.
To drink with the fish we chose a bottle of 8 Razones Albariño 2013, a Spanish white from Sunday Times Wine Club.
There was a slight sweetness with citrussy, yet mellow nectarine flavours. The wine paired well with the meal.
We tried Filetgulasch mit Saurer Sahne, a German recipe from Supercook. Sirloin steak is coated with seasoning and flour and fried in butter and topped with a mixture of onions, red pepper and paprika. A reduced sauce made from the steak cooking juices, red wine and sour cream is then poured over the steaks. We served the steaks with sauté potatoes, mushrooms and tomatoes.
We paired the steak in sour cream sauce with a bottle of Uco Valley Malbec 2014 from Aldi’s Exquisite Collection.
This full-bodied Argentinian red displayed violet notes on the nose, a vanilla sweetness on the palate and was very fruity with flavours of plums and blackberries. The wine was a good match with the meal.
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 cooked a favourite we had not enjoyed for a long time, Lamb Stew with Vegetables, a Supercook recipe.
Cubed lamb is browned in a seasoning made from salt, pepper, nutmeg, mint and turmeric, then fried with onions. The lamb is casseroled with tomatoes, aubergines, courgettes, chicken stock and lemon juice. Cubed potatoes and chick peas are added later. We served this superb meal with crusty bread.
We opened a bottle of Castillo Catadau Gran Reserva 2006, a full-bodied Spanish red from Naked Wines. This Tempranillo was deep red in the glass and we tasted creamy vanilla spiciness, dark chocolate with smooth mixed red and black fruits. A very good match.
We finished the leftovers the following evening and decided to stick with a Spanish red, but we opted for a Garnacha for comparison. The wine was Martinez Bujanda Rioja Garnacha 2011 from the Sunday Times Wine Club. Again we tasted creamy vanilla but with more sweetness, red fruits and a smooth, savoury, spicy and creamy finish. A good match, but the Tempranillo worked better.