Rich chilli con carne photo by deepdarksquid on flickr

Recipe Ideas to Pair with our Award Winning Wines

Pairing food and wine is an art as well as a science. With this in mind we’ve delved into our The Grande hamper to come up with some mouth-watering inspiration for wine pairing recipe ideas, all complemented by our award-winning wines.

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Lamb and Aubergine Stew with Torres Coronas Tempranillo Catalunya

Torres Coronas Tempranillo Catalunya is a Spanish red wine which is renowned for its intense colour and dark fruity aromas. There is a great depth to this wine and served alongside red meat it’s simply delicious. Our top tip is to use the Odysea Roasted Aubergine Imam to create a delicious lamb and aubergine stew. An instant warmer on a rainy weekend.

  • Preheat the oven to 180 degrees
  • Use a casserole dish and soften your onions over medium heat until just coloured
  • Season lamb shanks or chunks of lamb shoulder and toss in some flour
  • Add the lamb to the onions, cooking until nicely browned.
  • Add the jar of Aubergine Imam with Passata, a tin of tomatoes, chopped garlic, red chilli and enough water or stock to cover the meat.
  • If you can spare it, add a dash of the Tempranillo to the stew to add depth to the flavour
  • Bring to a simmer and transfer to the oven to cook gently for two hours
  • Add in a can of chick peas and transfer to the oven to bake for a further hour
  • Serve with couscous or mash, topped with chopped mint leaves and a wedge of lemon.

Grilled Salmon & Vipra Bianca Grechetto-Chardonnay

Vipra Bianca Grechetto-Chardonnay is an Italian wine; it has a fresh almond taste with a hint of citrus and has a beautiful pale gold tone. This wine perfectly complements a fish dish. If you want to cook a quick dish why not try simple grilled salmon fillets? Remember to add in our Odysea red wine vinegar and serve with new potatoes and salad.

  • Place salmon fillets in a hot pan and cook for a couple of minutes to seal each side
  • Combine olive oil with Odysea red wine vinegar, basil and garlic, and a splash of the wine
  • Flip the fish over (skin side up), and pour the sauce mixture over the fish
  • Place pan under a medium grill for 10-15 minutes, until the fish is just cooked all the way through, the skin is crispy and the soft flesh is bathed in the tangy warm sauce.

Traditional Chilli Con Carne & Crusan Grenache-Merlot

Crusan Grenache-Merlot is a French red wine that has a blend of fresh fruity blackberries and a cheeky hint of black pepper. With its aromatic flavours and fresh fruity taste this particular wine is the perfect complement to rich red meat dishes. Chilli Con Carne always goes down a storm at a dinner party and if you’re feeling adventurous why not add in a square or two of Lindt dark chocolate? It provides a richer taste and cuts through the acidity of tomato-based sauces.

  • Sweat onion, red pepper and garlic in a frying pan over a medium heat
  • Add ground chilli powder, coriander, cumin and paprika and stir for a couple more minutes
  • Tip minced beef (or cooked puy lentils for veggie version) into the pan and fry until browned
  • Add tomato puree, tinned tomatoes and beef stock, pop the lid on and simmer for 30 minutes
  • Stir in kidney beans and dark chocolate, remove the lid and simmer for 10 minutes, done!

Roast Marmalade Chicken & Veramonte Sauvignon Blanc Reserva

Veramonte Sauvignon Blanc is a Chilean white wine from the Casablanca Valley with fresh fruity aromas and subtle floral accents. This dry white wine is a good accompaniment to lighter dishes such as a salad, chicken and fish. Why not use the Cottage Delight Three Fruit Marmalade with Scotch Whisky to cook roast chicken pieces with a marmalade glaze?

  • Preheat oven to 180 degrees
  • Mix a tablespoon of marmalade with a teaspoon of Dijon mustard and a splash of olive oil, salt and pepper in a large bowl and then smother over the chicken pieces
  • Place the chicken pieces on a roasting tray (you can baste the chicken halfway through cooking with any remaining marmalade mix)
  • Scatter onion and orange slices over the chicken and then roast in the oven for 35-40 minutes
  • Create a fresh, leafy feta salad and once the chicken is cooked serve it alongside the crisp salad.
  • De-glaze the roasting pan with a splash of the white wine, then drizzle the pan juices over the chicken for the final touch.

We hope this has inspired you to try wine pairing, by both cooking with wine and quaffing a large glass of the good stuff with a delicious meal. We would love to hear from you, what are your unique food and wine pairings?

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