TALKING WINE

with Moira Carmenate, Expat Lifestyle Editor

CÓRDOBA - MONTILLA MORILES

Situated In the vast province of Andulacia, is the beau�ful city of Córdoba. A city steeped in history, it is famous for La Mezquita an immense Mosque da�ng from 784 A.D. Córdoba is also world renowned for its leather manufacturing sites and silversmiths. But what about wines from Córdoba?

Firstly, the climate within the Córdoba province is generally hot and dry which affects wine vi�culture, together with a unique soil, producing high quality grapes, which leads to the produc�on of excep�onal wines. Within the province, set in a landscape dominated by vines and olive trees, there is a popular wine route for wine lovers to visit including the towns of Mon�lla, Lucena, Moriles, Agular de la Frontera, Montemayor, Fernán-Núñez, Puente Genil and La Rambla.

Andalucia is well known for its heavy dessert wines made from Moscatel and Pedro Ximénez grapes.

The Pedro Ximénez grape represents more than 95% of the vine cul�va�on in Córdoba Province and is the main variety with which the wines of the Mon�lla Moriles Denomina�on of Origin are made. With a long winemaking tradi�on of careful barrel ageing, Mon�lla Moriles wines have become pres�ge wine ambassadors for Andalucia.

Although most Mon�lla-Moriles wines are made exclusively with the Pedro Ximénez grape variety, there are certain wines that are obtained with other white varie�es authorized in the PDO: Layren, Baladí, Verdejo, Moscatel de Grano Menudo, Moscatel de Alexandria, Torrontés, Chardonnay, Sauvignon Blanc and Macabeo.

A lot of Mon�lla Moriles wines are for�fied wines and similar to what we know as sherry. Within the range there are various categories including Joven (young) wines which are fresh with fruit and floral aromas; Jar Wines which are fresh wines without aging and tradi�onally the base to make for�fied wines. These base wines were consumed by the farm labourers and were called Tinaja wines. Addi�onally, Fino a popular white, dry wine; Almon�llado, a fine for�fied wine aged for at least five years and then a further three years in the oxida�ve ageing. Interestingly, this wine because of its incredible aromas was knows as a “handkerchief” wine before perfumes existed.

Whilst there are many more wines within the range, the jewel in the crown is the intense and sweet PXimenez Wine, from the name of the grape. Produced from overly ripe grapes which have been “sunned”, i.e. dried in the sun, it is probably one of the sweetest wines in the world with notes of figs, raisins and dates, together with aromas of honey, candied fruits and dark chocolate. Despite all these complex flavours and aromas, it remains fresh on the palate. Give it a try.

with Moira Carmenate, Expat Lifestyle Editor

Many of you ask about the recipes and have been surprised to know that I research every recipe, adapt them to make them my own, and on many occasions invent my own. I then cook everything to check if it needs anything or could benefit from an addi�on. I then photograph all, to the frustra�on of my loving husband who has to wait un�l I have the best shot, whilst he o�en holds the backdrop, and then eventually can eat! Believe me I have tested his pa�ence as I develop my "David Bailey" skills. Hope you enjoy and release your inner chef.

Roasted Squash & Red Len�l Soup

Ingredients

1kg Bu�ernut squash 2 onions diced 4 cloves garlic crushed or grated 1 tsp cumin seeds 1 tsp coriander seeds 1 tsp ground cinnamon 160 g red len�ls 750 ml vegetable stock Juice of 1/2 lemon Salt and pepper

Method

1. Preheat oven to 200 degrees C. 2. Peel, deseed and dice squash into 1-inch pieces and spray lightly with oil, season and roast for 30 minutes un�l the squash is so�. 3. Heat 3 tbsp oil in large pan, add diced onions and gently fry for 10 minutes. 4. Add crushed or grated garlic to the onions and cook for a few minutes. 5. In a separate small pan, toast the cumin and coriander seeds to release the oils and flavours, then grind and add with the cinnamon to the so�ened onions. 6. Add the len�ls to the pan with the onions and cover with 1 litre of boiled water and simmer for 10 minutes. 7. Once len�ls are so�, add the roasted squash, stock, lemon juice, salt and pepper and allow to simmer for a further 15 minutes. 8. Remove pan from the heat and blend with a s�ck blender. 9. Adjust seasoning to suit your taste and then its ready to serve and enjoy with breads of your choice.

Ingredients

1 Bu�ernut Squash 150 g riso�o rice 1 tbsp oil 2 cloves garlic crushed 1 small white onion 1 litre vegetable stock 1 glass white wine 20 g bu�er 100 g goats cheese Sliced chorizo Salt & pepper Basil & Parmesan shavings for garnish

Method

1. Heat oven to 200 degrees C. 2. Peel, deseed and dice bu�ernut squash and add to roas�ng �n. Spray lightly with oil and season with salt and pepper and roast for 30 minutes un�l so�. 3. Add tablespoon of oil to heavy based pan, add onion and gently fry for 5 minutes un�l so�. Add garlic and fry for a few minutes. 4. Add riso�o rice to onion and garlic mix and coat in the oil and onion mix then add the bu�er and mix. 5. Slowly add the wine and stock a li�le at a �me, le�ng the rice absorb each addi�on. 6. When all the liquid has been added to the rice, let it gently cook. Test a grain to ensure it is cooked and then add the roasted squash. 7. In a separate pan, fry the chorizo (if using) to release the oils and brown the chorizo. 8. Add the chorizo, chorizo oil and the sliced goat’s cheese to the riso�o rice and squash and check the seasoning before serving. 9. In a li�le hot oil, deep fry the sprigs of basil for a few seconds un�l crisp and garnish your riso�o along with shavings of Parmesan.

Ingredients

1 medium sized bu�ernut squash 4 garlic cloves 1 bag frozen spinach 1 large courge�e ½ tsp chilli flakes Salt & pepper Cheese sauce 70g bu�er 70g flour 800 ml warm milk Pinch mustard 200g Grated cheese

Method

1. Peel, deseed and dice squash, lightly spray with oil and roast with the garlic cloves, chilli flakes, salt & pepper in oven at 200 degrees for about 20 minutes un�l so�. 2. Heat spinach un�l thoroughly defrosted 3. Thinly slice courge�e lengthways, ideally using a mandolin. You will use the courge�e slices instead of lasagne sheets. 4. Make the cheese sauce. Melt bu�er in pan and slowly add flour & mustard and make a roux. Gradually whisk in the warm milk making sure there aren’t any lumps un�l you have a smooth thick sauce. Add grated cheese, keeping some in reserve. 5. Slightly mash the roasted squash and spread a layer in bo�om of your roas�ng dish. 6. Layer mash, then spinach, courge�e slices, cheese sauce and repeat un�l you have used all the mixture, ending with a layer of sauce. 7. Sprinkle the remaining grated cheese on top and bake in oven at 200 degrees for 20 minutes un�l golden and bubbling.

Op�onal:

Ingredients

1 medium bu�ernut squash I pack goats cheese Chilli flakes Salt & Pepper 1 block frozen puff pastry 1 beaten egg for glaze Nigella seeds for garnish (op�onal)

Method

1. Defrost puff pastry. 2. Heat oven to 220 degrees cen�grade 3. Peel, deseed and chop bu�ernut squash, season with salt, pepper & chilli flakes, Spray lightly with oil and roast in oven for 30 minutes un�l so�. Remove from oven, lightly mash, and allow to cool. 4. Take your defrosted block of pastry and cut into squares – depending on how big you want the pas�es. If it’s for a party, you might want to cut into 12 smaller squares, if not, cut into 6. 5. On lightly floured board, roll out your cut pastry pieces into squares about the thickness of a coin. 6. Spread a large spoonful of cooled squash diagonally onto each pastry square and top with pieces of goats cheese. Brush the edges with beaten egg and fold and push lightly together to seal. 7. Line baking trays with parchment paper and place filled pastry parcels leaving 2-inch gap between them. Brush with beaten egg and sprinkle with nigella seeds if using. Bake for 15-20 minutes un�l golden. 8. Remove from oven and cool for a few minutes on wire rack before serving.

Chocolate & Pistachio Fridge Cake

80g cornflakes 200g chocolate 60g mini marshmallows 1 tbsp golden syrup Op�onal: Raisins Ski�les/M & M’s

Method

1. Put cake cases into muffin �n. 2. In large pan add chocolate, marshmallows and golden syrup and melt then remove from heat. 3. Add the cornflakes to the melted chocolate mixture and mix well together. 4. Add in whatever you fancy, I had some mini chocolate eggs in cupboard and used those. 5. Fill the paper cake cases and put in fridge to set. 6. Remove from fridge 5 minutes before ea�ng to avoid a visit to the den�st

Ingredients

100g salted bu�er 200g dark chocolate 100g milk chocolate 70g golden syrup 250g diges�ve biscuits roughly broken 100g pistachios (no shells) 100g halved glacé cherries 50g raisins 100g white chocolate (op�onal) Method

1. Line a 26cm x 19 cm roas�ng �n with parchment paper. 2. In a large pan, melt bu�er, dark and milk chocolate and syrup over a low heat un�l melted, then remove from heat. 3. Add the broken biscuits, pistachios, cherries, and raisins to the chocolate mix (reserving a few to sca�er on the top). 4. Pour the mix into the lined �n and put in fridge for an hour to set. 5. Melt the white chocolate and drizzle over the top of the cake. Sprinkle with the reserved pistachios, raisins and cherries and return to fridge for a minimum of 2 hours. 6. Remove from fridge and cut into por�ons. (Best to store in fridge)