We cooked Madhur Jaffrey’s Curried Whole Chicken Durban Style. A delightful recipe.
Lemon juice, ginger, garlic, green chillies, salt, olive oil, cumin and coriander are blended into a paste and then rubbed into a skinned whole chicken. The chicken is then dusted with chilli powder and pepper and roasted. We served the chicken with roasted sweet potatoes and salad.
With the meal we enjoyed a bottle of Quinta de Azevedo Vinho Verde 2013, a Portuguese white from Waitrose. There was an initial fizzy acidity on the tongue, followed by flavours of apples, grapefruits and lemons, with a zingy finish. A very good match with the chicken.
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 tried Grilled Salmon with Dill and Lemon from bbq.about.com The salmon is marinated in lemon juice, lemon zest, garlic, oil and dill and then barbecued. We served the salmon with baked potato wedges, mushrooms and tomatoes.
To go with the salmon we decided on a bottle of Touraine Sauvignon Blanc “Les Hauts Lieux”, Bougrier 2013, a French white from the Wine Society.
We thought the nose was slightly grassy and the taste was fresh and lemony with some tropical fruits. The finish was crisp. A good match with the barbecued salmon.
A friend of ours recommended Jamie Oliver’s Chicken in Milk recipe from his website.
The chicken is cooked in a pot along with cinnamon, sage leaves, lemon zest, garlic cloves and milk. The result is supposed to be a very succulent chicken and it was. We served with roast potatoes and green beans.
We paired the chicken with a bottle of Villasilos Angel’s Selection Rueda Verdejo 2013, a Spanish white from Naked Wines.
The wine was fresh, crisp with zesty lemon flavours and creamy vanilla to complement the flavours of the food. A very good match.
We needed to use up some ham and found a recipe by Mary Berry online on the BBC Food website.
The recipe uses Parma ham but we used ordinary ham together with mushrooms, crème fraîche, salt and pepper and grated Parmesan cheese. Penne pasta is stirred into the mixture and chopped parsley is sprinkled over. We served with crusty bread and thoroughly enjoyed this simple but tasty recipe.
To pair with the meal we opened a bottle of Tesco’s Finest Pecorino Terre di Chieti 2012, an Italian white.
This was fresh, crisp with creamy grapefruit, peach and pineapple. This enjoyable wine was a very good match with the pasta.
We were looking for a Chicken Balti recipe online and found this one from Spices of India.
Cubed chicken is cooked with onions, ginger, garlic, tomato, green pepper, turmeric, yoghurt, green chilli, cardamon, bay leaf and fresh coriander. We used Waitrose Balti paste. Spices of India say this recipe is in the authentic British restaurant style.
A very enjoyable curry that we served with rice and parathas.
For a straightforward midweek meal we tried Jollof Chicken and Rice from Best Chicken recipes.
This is a well-known West African dish and the version we chose involved cooking chicken pieces with garlic, thyme, canned tomatoes, tomato purée, onion, chicken stock, dried ground shrimps, green chilli and long-grain rice. A pleasant meal, but we would look to try a more flavoursome version next time.
French Sauvignons are often good with dishes with tomato sauces and we opened a bottle of Petit Villebois Sauvignon Blanc 2013, a French white from Naked Wines.
This was crisp with flavours of apples and grapefruit, some minerality and a fresh and tangy finish. A very good match with the meal.
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 a classic dish of Italian cuisine, Eggplant Parmesan from Supercook.
Aubergines (eggplant) and Mozzarella cheese are baked in the oven in a sauce containing onions, garlic, canned tomatoes, tomato purée, basil, cayenne pepper, and seasoning. Grated Parmesan is sprinkled over. We served the dish with Ciabatta.
We often try and find a wine to match the cuisine but instead decided to pair this dish with a bottle of Tesco’s Finest Pouilly Fumé 2008, a French white.
We detected gooseberries on the nose and tasted hints of grapefruit zest and a smoky honeyed creaminess. We thought this excellent wine was a good match with the meal.
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.