Roasted Cod with Smoked Bacon, Lemon Mayo, and Asparagus
Ingredients
• 4 fillets of cod, skinned and deboned
• 2 tbsp fresh thyme chopped
• Zest and juice of 2 lemons
• Bacon or pancetta
• EVOO
• 4 tbsp mayo
• Bunch of asparagus
Method
• Preheat oven to 400F, and season fish with thyme, lemon zest, and pepper.• Arrange the bacon (or pancetta) on your cutting board and lay the fish ontop and gently wrap
• Heat a pan to medium with EVOO and fry seam side up for 2 minutes, and then transfer to oven. Cook until bacon is crisp (approximately 12 minutes
• Meanwhile combine either homemade, or store-bought mayo with your lemon juice and fresh pepper.
• Steam or grill your asparagus.
• Serve your asparagus with a generous portion of lemon mayo alongside the cod.
Duck with Cherry/Plum Sauce
It doesn’t get more old school than pairing Pinot Noir with duck. But classics are classics for a reason, and this pairing proves that point. There is a harmonious balance between the bright refreshing acidity and the rich fat of the duck. The flavour profiles then walk step-in-step with juicy cherry or plum fruit notes both in the dish as well as in the wine. Finally, the star anise in this recipe accentuates the subtle cherry cola tones in the wine that make it a little savory and sweet. Absolutely delicious, and ready to elevate your at-home dining experience.
Ingredients
• 2 duck breasts
• 1 thyme sprig
• 1 star anise
• 3tbsp butter
For the cherry/plum sauce
• 1 shallot, finely chopped
• 1 tbsp olive oil
• 1 cup cherries or dark plums, halved, stoned and chopped (these can be frozen)
• 3 tbsp demerara sugar
• 50ml red wine
• 300ml beef stock
Method
• For the sauce, sauté the shallot in the oil for 5 mins until soft. Add the plums or cherries and sugar, stirring for a few mins until the sugar has dissolved. Add the red wine and stock, then simmer for about 15 mins, stirring occasionally, until softened and slightly thickened. Keep warm or leave at room temperature for up to a day before reheating to serve.• Meanwhile, heat the oven to 350F/180C. Score the skin of the duck breasts in a diamond pattern with a sharp knife and season well with salt and pepper. Heat a non-stick frying pan and place the duck breasts in, skin-side down. Fry for 6-7 mins, then turn and add the thyme, star anise and butter. Allow this to melt, basting the duck with the juices, then transfer everything to a small roasting tin and finish in the oven for 5-6 mins for pink or 10-12 mins for well done.
• When the duck is ready, baste again with the juices, then rest for 5 mins while you finish everything else. To serve, thinly slice each duck breast on a chopping board and top with sauce. Serve with your favourite seasonal vegetables.
Roasted Lamb Chops
For a special meal that doesn’t require a ton of prep or culinary mastery this is the pairing for you. The pairing works on a lot of levels and with all of the nuances put together it really makes culinary magic. The weight of both the Malbec and the lamb are rich and dense with the luscious fat of the lamb balancing out the fresh acidity in the wine. From a flavour perspective lamb was the way to go with this wine as the wine has a beautiful brambly herbal note and earthy wildness to it. The lamb is absolutely in step with this and together, it really creates a harmony in that spectrum of flavours. The wine has a good portion of Syrah in it, which adds an amazing black pepper, rosemary, and juniper note that elevate the lamb to something really special.
Ingredients
• 2 large garlic cloves, crushed
• 1 tablespoon fresh rosemary leaves
• 1 teaspoon fresh thyme leaves
• Pinch cayenne pepper
• Coarse sea salt
• 2 tablespoons extra-virgin olive oil
• 6 lamb chops, about 3/4-inch thick
Method
• In a food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.
• Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.
• Pair with seasonal roasted vegetables and enjoy!
Sabut Masooor Dal
For a special meal that doesn’t require a ton of prep or culinary mastery this is the pairing for you. The pairing works on a lot of levels and with all of the nuances put together it really makes culinary magic. The weight of both the Malbec and the lamb are rich and dense with the luscious fat of the lamb balancing out the fresh acidity in the wine. From a flavour perspective lamb was the way to go with this wine as the wine has a beautiful brambly herbal note and earthy wildness to it. The lamb is absolutely in step with this and together, it really creates a harmony in that spectrum of flavours. The wine has a good portion of Syrah in it, which adds an amazing black pepper, rosemary, and juniper note that elevate the lamb to something really special.
Ingredients
• 1 tablespoon Ghee or Oil
• 1 teaspoon Cumin seeds (Jeera)
• 1 Green chili pepper optional
• 1 cup Onions diced
• ½ tablespoon Garlic minced
• ½ tablespoon Ginger grated
• 1 cup Tomatoes chopped
• 1 cup Brown lentils (Whole Masoor Dal) rinsed
• 2 ½ cups Water
• 1 tablespoon Lime juice
• Cilantro to garnish
• ¼ teaspoon ground turmeric
• 1 teaspoon coriander powder
• ½ teaspoon red chili powder
• 1/2 teaspoon garam masala
• Salt and pepper to taste
Method
• Start the pressure cooker in sauté mode and let it heat. Add oil and cumin seeds. Sauté for 30 seconds.
• When the cumin seeds change color, add green chili, onions, ginger and garlic. Sauté for 3 minutes until the onions become golden brown while stirring frequently.
• Add tomato and spices. Stir and sauté for another 2 minutes.
• Add the lentils, water and stir well. Press cancel and close lid with vent in sealing position.
• Change the instant pot setting to manual or pressure cook mode at high pressure for 12 mins. After the instant pot beeps, let the pressure release naturally.
• Open the pot. Add the lime juice and stir the dal.
• Garnish with cilantro. Serve dal with roti, naan or rice.
For stovetop pressure cooker
• Follow the same steps as above. Cook for 3-4 whistles (about 12 minutes) and let the pressure release naturally.
For stovetop in a pan
• Follow the same steps until adding the lentils, and water. Add ½ cup more water. Cook on stovetop partly covered for 30-35 minutes until the lentils are cooked and soft. You might have to add more water as it evaporates in the pan.