10 minute read
Food & Wine Pairing
Winter WARMERS
With the cooler months now on our doorstep, there’s nothing more enticing than coming home to a glass of wine and a winter warming meal to match. Well, we have done all the leg work for you and paired selected Hello Fresh dishes with Degen Estate whites and reds. You can thank us later!
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2006 DEGEN AGED SEMILLON CHARDONNAY
An excellent blend of 50:50 semillon and chardonnay grapes from our boutique vineyard handpicked in whole bunches, pressed and matured in French oak. This blend displays classic melon, citrus and tropical fruit flavours from both varieties.
Mussels with Chilli, Garlic and White Wine
MUSSELS WITH CHILLI, GARLIC AND WHITE WINE
SERVES TWO
INGREDIENTS 1 x Clove garlic 1 x Birdseye chilli 1 x Tin diced tomatoes 2 x Bake-at-home bread rolls 1 x Packet cooked mussels 1 x Handful of parsley 1 Tsp. Butter 2 Tsp. Olive oil ½ x Brown onion ½ Glass white wine
METHOD 1. Preheat the oven to 200°C/180°C fan-forced.
To prepare the ingredients, finely chop the brown onion and parsley, peel and crush the garlic, deseed and finely chop the chilli and then drain and rinse the mussels. 2. Heat the olive oil in a large saucepan over a medium-high heat. Add the brown onion and cook, stirring, for 5 minutes or until soft.
Add the garlic and birds-eye chilli and cook, stirring, for 1 minute or until fragrant. Add the white wine and diced tomatoes and bring to the boil. Reduce the heat to medium-low and simmer, covered with a lid, for 10 minutes. 3. Meanwhile, place the bake-at-home rolls in the oven and cook for 5 minutes or until heated through and crusty. Spread the hot rolls with butter if you like. 4. Add the mussels to the saucepan and cover in a little of the sauce. Cover with a lid and cook for 2-3 minutes, or until mussels open. 5. Divide the mussels and tomato sauce between bowls and top with parsley.
Serve with the buttered bread rolls to soak up all of the delicious sauce.
BOLOGNESE GNOCCHI WITH THYME AND PARMESAN CHEESE
SERVES FOUR
INGREDIENTS 500g Gnocchi (Note: using extra gnocchi will alter the flavour) 600g Pork & veal mince 100g Baby spinach leaves, washed 50g Parmesan cheese, finely grated 2 x Tbs. Olive oil 2 Tsp. Red wine vinegar 1 x Red onion, finely sliced 1 x Carrot, peeled & finely diced 2 x Cloves garlic, peeled & crushed 1 x Sachet tomato paste 2 x Tins diced tomatoes
METHOD 1. Bring a large saucepan of salted water to the boil. Add the gnocchi and cook until the gnocchi rises to the surface (approximately 2-3 minutes). Drain really well. Transfer to a plate and pat dry with a tea towel to absorb any remaining water (this will help the gnocchi crisp up). 2. Heat half of the olive oil in a large frying pan over a high heat. Add the gnocchi in 2-3
batches and fry for 3-4 minutes, or until they are golden brown. Set the gnocchi aside. 3. Heat the remaining olive oil in the same frying pan over a medium-high heat. Add the red onion and carrot and cook, stirring, for 5 minutes, or until soft. Add the garlic and cook, stirring, for 1 minute, or until fragrant.
Add the pork and veal mince and cook, breaking up with a wooden spoon, for 4-5 minutes, or until browned. Add the tomato paste, red wine vinegar and diced tomatoes and bring to the boil. Reduce the heat to medium-low and simmer, uncovered, for 10 minutes. Stir through the baby spinach leaves and season to taste with salt and pepper. 4. Add the gnocchi to the Bolognese sauce and stir through to heat. 5. To serve, divide the pasta between bowls and top with the Parmesan cheese. Enjoy!
Bolognese Gnocchi with Thyme and Parmesan Cheese
2014 DEGEN RESERVE SHIRAZ
Our Reserve 2014 shiraz has been matured in French and American oak barriques for 14 months and is a full bodied Hunter red. Best complements roast meats and spicy foods.
2011 DEGEN NICOLAS SHIRAZ Our big Hunter Red! Degen Estate Reserve 2011 shiraz has been matured in French and American oak barriques for 14 months and is a full bodied Hunter red. Best compliments lamb, beef or pork.
CRUMBED LAMB WITH PUMPKIN MASH
SERVES TWO
INGREDIENTS 400gm Pumpkin 3 x Lamb rumps portion 1 x Clove garlic 1 x Leek 1 x Egg 1 x Lemon 1 x Handful of parsley 1 Tbs. butter 1 Tbs. Plain flour 1 x Cup panko breadcrumbs ¼ x Cup Vegetable oil
METHOD 1. To prepare the ingredients, peel and cube the pumpkin. Peel and crush the garlic. Wash the leek and finely slice. Halve the lamb rump portions crossways. Lightly whisk the egg.
Finely chop the parsley and cut the lemon into wedges. 2. Place the pumpkin into a pot of water and bring it to the boil. Cook for 15 minutes, or until tender. Drain well. Coarsely mash with a potato masher and a drizzle of olive oil.
Season well with salt and pepper. 3. Heat a frying pan over a low-medium heat.
Add the garlic, leek, butter and a pinch of salt.
Cook, stirring, for about 5 minutes, or until leeks are soft. Remove leeks from pan and set aside. Wipe pan clean to cook lamb portions. 4. To crumb the lamb, prepare three shallow bowls. In the first, place the plain flour and a good grind of salt and pepper. In the second, the egg. In the third, the panko breadcrumbs and parsley. Take each steak and tenderise it by giving it a good bash with a meat mallet (or rolling pin). Dip lamb portions in the
flour, then into the egg wash, then into the breadcrumb mixture. Lay them out on a tray or plate, ready to fry. TIP: If you don’t have an egg, replace it with 2 x Tbs. of milk.
5. In a large frying pan, heat the vegetable oil over a medium heat. Shallow fry the lamb in batches on each side for about 5 minutes, or until browned. 6. To serve, divide the sweet potato mash, caramelised leek and crumbed lamb between plates. Give everything a good squeeze of lemon and dig in!
BENGAL CHICKPEA CURRY WITH YOGHURT
INGREDIENTS 2 Tsp. Olive oil 2 Tbsp Bengal curry paste 400gm Sweet potato, cut into 2 cm cubes 400gm Chickpeas, drained & rinsed 100g Greek yoghurt 1 x Zucchini, cut into 1 cm thick chunks 3 x Cups water ¼ x Cup warm water ¾ x Cup Basmati rice, rinsed well ½ x Brown onion, finely sliced
METHOD 1. Heat the olive oil in a medium frying pan over a medium-high heat. 2. Add the brown onion and cook, stirring, for 3 minutes, or until soft. 3. Add the Bengal curry paste and cook, stirring, for 1 minute, or until fragrant. 4. Add the sweet potato and zucchini and cook, stirring, for 5 minutes, or until just tender. 5. Add the chickpeas to the pan with the warm water and stir to coat in the curry paste. Reduce the heat to low and simmer, covered, for 15 minutes, or until the sweet potato is tender. 6. Remove the pan from the heat and stir through half of the Greek yoghurt. 7. Meanwhile, place the basmati rice and the water in a medium saucepan and bring to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, for 10-12 minutes, or until the rice is soft. Drain. 8. To serve, divide the rice and curry between bowls. Dollop with the remaining Greek yoghurt.
Bengal Chickpea Curry with Yoghurt
For more details on these recipes head to www.hellofresh.com.au 2007 DEGEN “365” PREMIUM AGED CHARDONNAY
A classic Hunter chardonnay Premium chardonnay grapes handpicked and whole bunch pressed then matured in French oak for 9 months. Rich in pear and melon flavours with a soft finish. Excellent paired with seafood, white meats and spicy foods.
2014 DEGEN PREMIUM CHARDONNAY
Awarded Wine Maker Liz Jackson’s Notes: Aromas of white peach with lemon lift, delicately surrounded by oak. Melon and grapefruit characters with extended mild palate. Will cellar well.
SERVES TWO
INGREDIENTS 400g Butternut pumpkin, skin removed & cut into 1 cm cubes 1Tbs. Olive oil 1 Tsp. Butter 1 x Cube vegetable stock 1 x Litre boiling water ½ x Red onion, finely chopped 2 x Rashers bacon, rind & fat removed & finely chopped 1 x Clove garlic, peeled and crushed 1 x Birdseye chili deseeded & finely chopped 1 x Cup aborio rice 1 x Handful parmesan cheese finely grated
METHOD 1. Preheat the oven to 200°C/180°C fan-forced. 2. Coat the pumpkin with half of the olive oil and a generous pinch of salt and pepper.
Spread out the pumpkin evenly on a lined
oven tray and bake in the oven for 30 minutes, or until soft and golden. 3. Place the vegetable stock cube and boiling water in a small saucepan over a low heat to keep it warm. 4. Add the remaining olive oil and butter to a medium saucepan over a medium heat.
Add the red onion and the bacon and cook, stirring, for 5 minutes or until the onion is soft.
Add the garlic, birdseye chilli and arborio rice and cook, stirring, for 1 minute or until the grains are toasted. Stir to coat well. Tip: For extra heat add the birdseye chilli seeds. 5. Add 1 cup of the stock mixture to the pan and stir continuously until all of the liquid has absorbed. Continue this process of adding 1 cup of stock at a time until all of the stock has absorbed and the rice is ‘al dente’. Remove from the heat and stir through the Parmesan cheese, the baby spinach, half of the parsley, and the roasted pumpkin. 6. Season to taste with salt and pepper. 7. Divide the risotto between bowls and garnish with the remaining parsley and extra parmesan cheese.
SERVES TWO
INGREDIENTS 400gm Pumpkin, skin removed and cut into 2cm pieces 100gm Serrano ham 350gm Chicken breast, butterflied and tenderised 100gm Green beans, trimmed 2 Tsp. Butter 2 x Sprigs of sale (leaves removed) 1 x Clove garlic peeled and thinly sliced ½ x Lemon cut into wedges
METHOD 1. Preheat the oven to 220ºC/200ºC fan-forced. 2. Place the pumpkin in a large saucepan of salted water. Cover and bring to the boil. Cook for 10 minutes or until tender. Drain. Return to the saucepan and generously season with salt and pepper. Mash with a potato masher or fork until smooth. Cover to keep warm. 3. Meanwhile, in a medium ovenproof frying pan heat the butter over a medium-high heat. Fry the sage leaves until crispy, then remove from the pan. 4. Layer up your saltimbocca by starting with a slice of Serrano ham on the bottom, topped with a piece of chicken breast, some of the crispy sage leaves, and then another piece of Serrano ham. Place the frying pan back over a medium-high heat. Add the layered chicken and cook for 1 minute on each side and then transfer to the oven for 10 minutes or until cooked through. Tip: To tenderise the butterflied chicken, bash it with a meat mallet or rolling pin. This is an important step to ensure your chicken cooks evenly in the allocated time. 1. Meanwhile, in a small frying pan, add a dash of olive oil and the garlic and fry for 1-2 minutes, or until fragrant. Add the green beans and cook, tossing, for 1-2 minutes, or until heated through and slightly tender. 2. To serve, divide the pumpkin mash and garlic beans between plates. Top the mash with the saltimbocca chicken. Serve with the lemon wedges.
To order these delicious recipes head on over to www.hellofresh.com.au and for the wines www.degenwines.com.au
2014 DEGEN HUNTER VALLEY SEMILLON
A semi sweet, low alcohol wine of great fruit flavour. Served chilled as an elegant aperitif or dessert wine.
