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 bought some Wolf Berner Sausages from Costco. These are frankfurter-style sausages stuffed with Emmental cheese and wrapped in bacon. We decided to grill them on the barbecue and serve with a potato salad, corn on the cob and pickled gherkins.
The sausages were alright, but a bit salty for us. We also didn’t detect much cheese.
We paired the meal with a bottle of La Rectorie Côtes du Vivarais 2013, a medium-bodied Southern French red blend from Waitrose.
The wine had a perfumed nose, with red fruit flavours and a slightly spicy finish. An easy drinking wine that was a good match with the food.
We cooked Devilled Chicken, a Supercook recipe that we hadn’t done for a long time.
A whole chicken is simmered in a stock made from water, carrots, celery, bouquet garni, peppercorns and salt. The chicken is then cut into serving pieces and grilled. A sauce is poured over at the end made from Worcestershire sauce, tarragon vinegar, shallots, lemon juice, garlic, chicken stock, chopped canned tomatoes, black pepper, salt and bay leaf. We served with mashed potato and green beans.
The sweetness in the sauce called for a wine with some sweetness to match. We tried a bottle of Clos de Nouys Vouvray 2012, a medium-dry French white from Waitrose.
We tasted pineapple sweetness, peaches and apricots and we found this a very good match with the chicken. A drier wine would not have worked.
For a midweek meal we tried Piquant Meat Loaf from Supercook.
Milk and breadcrumbs are combined with minced pork, minced beef, onion, canned pimientos, French mustard, basil, cayenne pepper, paprika eggs and seasoning. The mixture is placed in a baking tin with some boiling water and baked in the oven.
For our recipe we used some roasted red peppers from a jar because we were unable to buy any pimientos locally.
We served the meat loaf hot with sautéed potatoes and green beans.
We thought a medium-bodied red would go well with the meal and opened a bottle of Skouras Cabernet Sauvignon 2012, a Greek red from Waitrose.
It had red fruit aromas, a slight sweetness and a predominance of red over black fruits. The wine was soft and rounded with a tinge of acidity on the finish. We enjoyed the wine and thought it was a very good match with the meat loaf.
We tried Chicken in White Wine from the Slow Cook Book.
Chicken pieces are marinated in white wine, onions, celery, garlic and peppercorns. The marinated chicken is then slow-cooked in its marinade with shallots, chicken stock and bouquet garni. Mushrooms are added towards the end. We served the meal with mashed potato.
We paired this tasty and warming casserole with a bottle of Libra Rueda Verdejo 2013, a Spanish white wine from Waitrose.
The wine was slightly off-dry, fresh, zingy, with a touch of apple, but the predominant flavours were smooth slightly creamy pineapple and mangoes. The finish was crisp. We thought this enjoyable wine was a very good match with the slow-cooked chicken.
We cooked a Thai red chicken curry using onion, garlic, fresh ginger, coconut milk, green beans and a red curry spice paste from Waitrose. The paste contains garlic, dried and small red chilli, lemongrass, salt, onion, galangal, kaffir lime peel and spices. We garnished the curry with fresh coriander leaves and served it with noodles.
We opened a bottle of Kuentz-Bas Alsace Riesling 2010 from the Wine Society. This was creamy, with tropical fruits, good minerality and tangy lime on the finish. This excellent wine was a good match with the curry.
Metro’s Food Editor, Chloe Scott wrote an article on how to cook the perfect rendang curry and included her Beef Rendang recipe, which we tried.
The extensive list of ingredients for this Malaysian dish include stewing beef, coconut milk, lemongrass, cinnamon, star anise, kaffir lime leaves, palm sugar, coconut flakes, and a paste made from shallots, garlic, cloves, birds-eye chillies, ginger and turmeric. We served the curry with Jasmine rice and we’ll definitely do this recipe again.
We paired the meal with a bottle of Kendermann’s Special Edition Riesling, 2012, an off-dry German white from Waitrose. They suggest it matches particularly well with oriental and spicy foods and we wouldn’t disagree.
We found it fresh, citrussy, with flavours of pineapples, melon and tropical fruits, with a smooth, creamy finish. A good match with the curry.
It was time to return to an all time favourite recipe, Supercook’s Boeuf en Daube. See here for a previous wine pairing with this lovely stew of beef marinated in red wine and cooked with bacon, mushrooms and the marinade. We served it with jacket potatoes.
We have often found Cabernet/Merlot blends go well with beef cooked in red wine and so we opened a bottle of Waitrose’s Chilean Cabernet/Merlot. We were not happy with this and set it aside.
We then opened a bottle of Chateau de Camblanc Médoc 2009, a Bordeaux from the Sunday Times Wine Club. This full-bodied, Merlot dominated red gave cherries on the nose and cherries and black fruits on the palate, with a long, full, slightly spicy finish. A good wine and a very good match with the daube.
We went for Thai Mussaman Beef Curry from Rick Stein’s Far Eastern Odyssey. The recipe includes fish sauce, shrimp paste, lemongrass, palm sugar and black cardamon. We ended up sampling a couple of different wines with it.
First up, we opened a bottle of Waitrose’s Aromatic and Citrus Spanish Dry White. This is made in Galicia from the Airen grape. It was pale gold, crisp with a citrus pineapple creaminess. We thought it improved through the meal and was a good match.
We also opened a bottle of La Pierry Alsace Riesling 2008, a French white we had bought in Alsace. This had a slight sweetness and was very creamy and acidic with peach flavours. We were not impressed with this at first with the food, but found it too improved considerably after a while.
Two examples of how the palate sometimes adjusts favourably to a wine as a meal progresses.
We finished off the Jerk Chicken from Monday evening (see 9th April) and decided to risk a red wine with this dish. We opened a bottle of Coogee Bay Shiraz/Cabernet Sauvignon 2010 from Waitrose.
This is a full-bodied Australian red and we tasted red fruits, vanilla and spicy plums. As with the Chilean Sauvignon paired previously with this meal, this too was something of a slow burner. By the time we were on the final glass, we both agreed the wine combined reasonably well with the Chicken.