Master Wine Club Recipes - September 2022

Sep 24, 2022

Below you will find 3 recommended pairings, 1 for each of your wines. Enjoy!

Adapted from: Elena Silcock | Serves 6-8

Ingredients:

Directions:

Drain the chickpeas, add to a large pan with 400ml of water and season. Bring to the boil, then turn off the heat and set aside to allow the chickpea flavour to infuse the water.
Blitz the onions with the garlic, ginger and green chillies. Melt the ghee in a large saucepan, then add the onion mix with a pinch of salt and cook for 8-10 mins, until softened.
Stir in the spices, and cook for 3 more mins, adding a splash of the chickpea water to stop them sticking to the bottom of the pan. Add the tomatoes and another splash of water and cook for 5 mins, squishing the tomatoes with a spoon as they soften. Tip in the chickpeas, along with their cooking water. Cook for 10 mins. Season well, add the lemon juice, and a splash of water if you like a looser curry. Scatter with the coriander, to serve. Enjoy!

Recipe by: Adam Perry | Serves 6-8

Ingredients:

1 whole duck
½ cucumber, cut into matchsticks
6-8 green onions, cut into short strips
1 jar Hoisin Sauce
1 lime
Mandarin pancakes (available from specialty grocers) OR clean lettuce leaves to make lettuce wraps

Directions:

Preheat oven to 350 F
Trim the duck of any excess fat around the cavity
Place on a rack in a deep roasting tray (you could use a rimmed cookie sheet, but you’ll need to clean the oven afterwards!)
Roast for 4 hours, then turn the heat up to 450 F and roast for a further 25 – 30 minutes
Meanwhile, warm your tortillas in a steamer
Pour the hoisin sace into a bowl, and thin it out with 1-2 tablespoons of fresh squeezed lime juice. You can modify the sauce to your preference at this point, by adding sriracha or fish sauce for example. Keep in mind that excess spice will negativaly affect the wine pairing
Remove the duck from the overn and allow to cool for at least ten minutes. Then transfer it to a tray, and use two forks to pull the meat apart until you have a shredded consistency
To serve, simply lay out the garnishes, tortillas, sauce and duck on the table and allow guests to build their own wraps

Adapted from: Theresa Carle-Sanders | Serves 6

Ingredients:

3 frenched racks of lamb (see Notes), 6 to 8 ribs each, 3 to 4 pounds (1.3 to 1.8 kilograms) total
¼ cup fresh marjoram or oregano leaves
1 tablespoon coriander seeds
1½ teaspoons kosher salt
1 teaspoon whole peppercorns
1 cup buttermilk 1 teaspoon rosewater
1 cup finely chopped fresh mint leaves
3 tablespoons white wine vinegar
1½ tablespoons honey
Vegetable oil for brushing the grill pan (optional)

Directions:

With a sharp knife, carefully cut between the lamb ribs to divide them into chops of equal thickness. Depending on the number of ribs per rack, you will have eighteen to twenty-four individual chops.
In a mortar, combine the oregano, coriander seeds, salt, and peppercorns. Bash and grind with the pestle until well mixed. In a small bowl, combine the ground herbs and spices with the buttermilk and ½ teaspoon rosewater. Pour over the lamb chops in a baking dish or on a large plate and toss to coat evenly. Cover and refrigerate for 1 to 2 hours.
Combine the chopped mint, vinegar, honey, and the remaining ½ teaspoon rosewater in a small bowl and mix to combine. Refrigerate while the lamb marinates.
Gently shake most of the marinade from the chops and cook by one of the following three methods.
Cook the chops over a barbeque medium-high flame until browned, 2 to 3 minutes per side for medium rare.
Arrange the cooked chops on a plate and tent loosely with foil. Rest 5 minutes before serving. Serve with the mint sauce.