13 minute read
Food & Wine Pairing
MARLEY SPOON
Healthy weeknight cooking can be a breeze when you sign up to Marley Spoon. The meal kit delivery service brings local, market fresh ingredients based on easy-to-follow, chef-designed recipes straight to your door. With twelve new recipes each week and three favourites to choose from, boring meals will be a thing of the past. Meat, fish and vegetarian options, means there is sure to be something for everyone. At explore DRINKS we believe a good meal deserves an equally good beverage, so we’ve paired each of these meals with some of our favourite wines for you to enjoy. Bon appetite!
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LINGUINE ALFREDO WITH PEAS AND FRESH HERBS
SERVES 2
INGREDIENTS 100g Snap Peas 50g Parmesan Cheese 300g Peas 200g Linguine Pasta 150ml Pouring Cream 1 x Garlic Clove 1 x Bunch Parsley 1 x Bunch Tarragon 1 x Medium Lemon 1 x Tbs Olive Oil Sea Salt and Black Pepper
METHOD • Step 1 Prepare ingredients
Bring a large saucepan of salted water to the boil for the pasta. Crush or finely chop the garlic. Finely grate the parmesan. Pick the parsley and tarragon leaves and coarsely chop. Zest and juice half the lemon. • Step 2 Cook pasta
Cook the pasta in the boiling water for ten minutes or until al dente. Reserve ¼ cup of the pasta water then drain the pasta well and keep warm. • Step 3 Cook sugar snap peas
While the pasta is cooking, heat the oil in a large frypan over medium-high heat.
Add the sugar snap peas and cook for two minutes or until slightly tender. • Step 4 Make sauce
Add the garlic to the snap peas and cook for a further 30 secs or until garlic is lightly
golden. Add the cream to the pea mixture and bring to the boil. Add the peas. Cook for 1-2 minutes until cream and peas have heated through. Season well with salt and pepper and remove from the heat. • Step 5 Add cream
Stir the herbs, lemon zest, and half the juice through the vegetables. • Step 6 Get ready to serve
Add pasta and pasta water to the frypan and toss gently to combine. Stir in 2/3 of the parmesan. Season with salt. Serve with remaining parmesan and lemon wedges.
ENJOY WITH: 2014 SCOTCHMANS HILL BELLARINE PENINSULA CHARDONNAY
2014 was a top quality vintage in the Bellarine Peninsula. Scotchmans Hill’s 2014 Chardonnay has nectarine, melon and citrus characters with underlying nutty, mealy notes of extended lees contact, creamy vanilla and spice of oak.
ENJOY WITH: 2017 TIM GRAMP WATERVALE RIESLING
The Tim Gramp 2017 Clare Valley Riesling exudes everything bright and brilliant. On the nose showcases sensuous lime, lemon and floral aromas, exhilarating citrus flavours balance nicely with the embracing acidity.
CAULIFLOWER, PUMPKIN AND PEA CURRY WITH COCONUT SAMBAL
South Indian and Sri Lankan influences culminate for this aromatic vegetarian curry featuring a double bill of coconut for the ultimate taste of the tropics. Creamy coconut milk lends richness to the tomato-based sauce, while shredded coconut adds texture to a punchy lime sambal accompaniment.
SERVES 2
INGREDIENTS 250g Cauliflower 250g Butternut Pumpkin 400g Tomatoes Diced 150g Basmati Rice 40g Fish Goan Style Curry paste 20g Shredded Coconut 250ml Can Coconut Milk 75g Peas 60ml (1/4 cup) water 1 L x Water (4 cups) for rice 1 x Tbs Vegetable Oil 2 x Kaffir Lime Leaves Sea salt Bunch Fresh Coriander
METHOD • Step 1 Prepare coriander
Bring the water to the boil in a medium saucepan. Meanwhile, coarsely chop coriander including stems. • Step 2 Cook rice
Add the rice to the pan of boiling water and cook, covered, for 12 minutes or until tender.
Drain, set aside and keep warm. • Step 3 Cook curry paste
Heat the oil in a deep frypan or medium saucepan over medium heat. Stir-fry the Goan spice paste for one minute or until fragrant. • Step 4 Add ingredients
Add the cauliflower, coconut milk, tomatoes, water and salt and cook for five minutes, covered, then add pumpkin and cook covered for a further five minutes or until liquid vegetables are tender. • Step 5 Make sambal
Meanwhile, remove the central vein from the lime leaves and finely shred, then add to a small food processor with the coconut, chopped coriander and salt and pulse until well combined. Alternatively, use a mortar and pestle to combine ingredients. • Step 6 Add peas and serve
Stir the peas into the curry for one minute or until warmed through. Season to taste with salt. Divide the rice among bowls and top with the curry. Serve with the sambal and coriander sprigs.
This wine is a perfect example of iconic Eden Valley Riesling. It’s a fresh, crisp wine displaying lime and floral flavours with nice intensity and great length. A wine with impressive ageing ability.
CAJUN GRILLED FISH WITH CHARGRILLED CORN, ZUCCHINI & CABBAGE COLESLAW
SERVES 2
INGREDIENTS 2 x 150g Grenadier fillets (skin on) 150g Red Cabbage 1 x Corn on the Cob 1 x Medium Zucchini 1 x Bunch Coriander 1 x Tbs Olive Oil 2 x Tsp Cajun Spice Mix (recommend Spice Masters) Sea Salt and Pepper Small Banana Shallot 1 1/2 Tbs. White Wine Vinegar Pinch Sugar
METHOD • Step 1 Chargrill corn
Heat a frypan over medium-high heat.
Remove husks and silks from the corn cobs.
Cook corn, turning occasionally, for 6-8 minutes until lightly charred and tender.
Remove and set aside to cool. • Step 2 Prepare zucchini
Meanwhile, cut zucchini into long thin strips (see cooking tip). Finely chop the shallot. Place zucchini and shallot in a large bowl with the vinegar, sugar, and salt and set aside for at least 10 minutes to marinate and soften. • Step 3 Prepare fish
Rub the fish on both sides with half the oil.
Sprinkle the flesh with the spice mix and season with salt and pepper. • Step 4 Cut corn
Remove the core from the cabbage and very thinly slice (use a mandoline if you have one). Lay corn cob flat on a board and cut away kernels. • Step 5 Assemble coleslaw
Finely chop the coriander, including the stems. Add most of the coriander to the zucchini with the cabbage and corn. Drizzle with the remaining oil. Season with salt and pepper and toss until well combined. • Step 6 Chargrill fish
Heat the same frypan over high heat. Cook the fish, skin-side down first, for two minutes each side or until lightly charred and just cooked through. Serve fish with the coleslaw and sprinkle over reserved coriander leaves.
VIETNAMESE CHICKEN AND RICE SOUP WITH VINEGAR SAUCE
SERVES 2
INGREDIENTS 320gm Chicken Breast Fillet 250gm Choy Sum 150gm Jasmine Rice 20gm Lemongrass 4 x Cups (1 litre) Boiling Water 1 x Bunch Fresh Coriander 1 x Bunch Spring Onion 1 x Small Birds Eye Chilli 1 x Kaffir Lime Leaf 1 x Garlic Clove 1 x (small) Piece Fresh Ginger 1 x Tbs White Wine Vinegar 1 x Chicken Stock Cube 10ml Sesame Oil 20ml Fish Sauce METHOD • Step 1 Prepare aromatics
Please read note in step 2 - Squash the lemongrass with a rolling pin or side of a blunt knife then coarsely chop. Scrunch up the lime leaf to release the flavour. Crush or finely chop the garlic. Peel and finely grate the ginger. Make up the stock with the boiling water. • Step 2 Prepare stock
Place the lemongrass, lime leaf, garlic and half the ginger in a medium saucepan.
Add the chicken breast and stock and bring to a simmer. • Step 3 Cook rice
Add the rice and simmer, covered for five minutes then turn chicken over and simmer covered for another five minutes. Using tongs or a slotted spoon remove chicken and set aside to rest until needed. • Step 4 Make sauce
Continue to cook the rice for two minutes
or until cooked through. While the rice is cooking, combine the remaining ginger with the white wine vinegar and sesame oil. • Step 5 Shred chicken
Finely chop the coriander, including the stems. Thinly slice the chilli. Trim and thinly slice the spring onions. Trim ends of choy sum, then thinly slice the stalk and leaves. • Step 6 To serve
Thinly slice chicken. Add the choy sum to the rice with the fish sauce and coriander stems.
Cook for two minutes then stir in 3/4 of the coriander. Heat through for one minute.
Spoon the soup into bowls and serve topped with the sliced chicken, chilli, spring onion and remaining coriander. Drizzle over the ginger and vinegar sauce to serve.
ENJOY WITH: 2016 COLMAR ESTATE GEWURZTRAMINER
A swirl of the glass unleashes a heady aroma of rose petals, lychees, and musk – unmistakably Gewurztraminer. The palate is full-bodied and full flavoured, yet nicely balanced with fine cool climate acidity drawing out the finish. A feast for the senses.
Brown Rice and Quinoa Thai Fish Cakes with Cucumber Salad
ENJOY WITH: 2014 STONECROFT GEWURZTRAMINER
The 2014 Stonecroft Gewurztraminer has a lovely texture and mouthfeel, with luscious tropical fruit flavours. The wine will benefit from bottle age. The fruit is from their Roy’s Hill Vineyard. This wine is pale gold in colour. On the nose has a very fragrant bouquet with notes of lychee, rockmelon and pineapple.
SERVES 2
INGREDIENTS 50g Round Green Beans Large Lebanese Cucumber Small Banana Shallot 100g Ling Fillets 250g Brown Basmati & Quinoa Cooked Sachet 25g Thai Red Curry Paste 20ml Fish Sauce 1 x Kaffir Lime Leaf 1 x Tsp Sugar 1 x Egg White Sea Salt 1 x Tbs Vegetable Oil 1 x Tbs White Vinegar
METHOD • Step 1 Prepare ingredients
Preheat the oven to 200C. Trim the ends of the beans, then very thinly slice. Remove the central vein and stem from the kaffir lime leaf, roll up and very finely shred. Very thinly slice the shallot, using a mandoline if you have one. • Step 2 Prepare fish and rice
Cut the fish into 5mm cubes. As per the rice
packet instructions, tear the corner of the packet and place in the microwave on high for one minute to soften the grains. • Step 3 Prepare cake mixture
Combine rice mixture, curry paste, egg white and sugar in a large bowl. Using a stick blender, pulse to combine, until rice has broken down and the mixture is almost smooth. Add beans, half the shredded lime leaves and fish, season with salt and mix until very well combined. • Step 4 Shape cake mixture
Divide the mixture into about six portions, then shape each into a fish cake about 2cm thick, pressing firmly together to ensure they retain their shape and stick together. • Step 5 Cook fish cakes
Heat one tablespoon of oil in the frypan over medium-high heat. Cook the fish cakes for three minutes each side (in batches for 4P) or until golden, then transfer to the oven tray and place in the oven for five minutes or until cooked through. • Step 6 Get ready to serve
Meanwhile, combine the fish sauce, vinegar, and remaining sugar, stirring to dissolve the sugar. Add the shallots and let sit for five minutes. Using a wide peeler, peel cucumber into ribbons. Add to bowl with the remaining shredded lime leaves and toss to combine.
Serve the cakes with the cucumber salad.
SYRIAN LAMB AND ZUCCHINI WITH FATTOUSH SALAD
SERVES 2
INGREDIENTS 250g Lamb Mince 150g Tomatoes 1 x Medium Green Zucchini 2 x Pieces Lebanese Bread 1 x Large Lebanese Cucumber 1 x Bunch Mint 1 x Large Green Capsicum 40g Red Radish 20g Slivered Almonds Sea Salt and Pepper 2 x Tsp Baharat Spice Mix 1 x Tbs Olive Oil 1 x Tbs White Wine Vinegar Spray Oil
METHOD • Step 1 Par-cook zucchini
Preheat oven to 200C. Bring a saucepan of salted water to the boil. Meanwhile, in a cold frypan over medium heat, toast the almonds for 3-4 minutes until lightly golden. Remove and set aside. Halve the zucchini lengthwise and add to a pan of boiling water. Cook for three minutes or until slightly softened. Drain and pat dry with paper towel.
Syrian Lamb and Zucchini with Fattoush Salad
• Step 2 Prepare zucchini
Using a small knife and spoon, scoop out flesh, leaving a 5mm border. Finely chop the flesh. • Step 3 Cook filling
Heat the oil in a frypan over high heat. Cook the lamb mince for three minutes, breaking up mince with a large spoon to break up any large lumps. Add the spice mix and the chopped zucchini flesh. Cook for two minutes or until mince is browned. Season with salt and pepper. • Step 4 Assemble zucchini
Place the zucchini boats on an oven tray lined with baking paper. Using a slotted spoon to leave excess fat in pan, fill zucchini with mince mixture (it will spill over). Bake for eight minutes or until lamb is golden and zucchini is tender. • Step 5 Toast bread
Meanwhile, spray bread with oil and place on a second tray in the oven for 4-5 minutes or until crisp. Cool slightly before handling.
Break toasted bread into bite-size pieces. • Step 6 Make salad
Thinly slice cucumber and radish. Cut tomato into small wedges. Seed and cut capsicum into 2cm chunks. Pick the mint leaves and coarsely tear. Combine the salad ingredients and most of the mint in a large bowl with the vinegar and remaining oil. Season with salt and pepper and toss to combine. Divide the zucchini, salad and crispy bread among plates. Scatter with the almonds and remaining mint to serve.
ENJOY WITH: 2014 D’ARENBERG THE CUSTODIAN GRENACHE
The Custodian shows its class from the very first glimpse of bright crimson in the glass. The nose is packed with enticing fresh red fruit characters of raspberry, cherry, and even pomegranate. This wine punches well above its price class with fresh fruit dominating. Let it sit and breath and complex notes of sooty black earth, coal dust, and cracked fennel seed begin to reveal themselves.
MARLEY SPOON SENDS CHRISTMAS TO YOUR DOOR
Leading meal kit delivery Marley Spoon is offering a special Christmas Box to make Christmas lunch or dinner a breeze. Feeding 4 - 6 adults, the box provides everything needed to make a delicious and easy Christmas meal in just 2 ½ hours, and all for $250 including free delivery.
The feast features all the essential festive food everyone loves to eat (but hates to plan, shop and slave away for), with a delicious Marley Spoon twist.
Marley Spoon’s chefs have scoured the market for the best local produce in the country. The menu will feature nuts and cheese to start, maple and nut-roasted ham, baked salmon with labne and pickled fennel as mains, sides including crunchy roast vegetables with crispy sage, and asparagus and watercress salad. The meal is capped off with a show-stopping cinnamon and fruit mince edible Christmas wreath with vanilla custard.
SPECIAL OFFER
Enter EXPLOREDRINKS at the checkout to get $50 off across box 1 and 2 www.marleyspoon.com.au
