Being a wine lover typically leads to being a foodie too. So this page is for you! Recipes I find that include or pair with wines will be included. Have fun and enjoy.
And let me know what recipes you love and what wines you pair them with. Looking forward to hearing from you!
WHAT’S COOKING IN SIMONSIG’S c u v é e KITCHEN THIS SEASON
Slow Roasted Neck Of Pork with molasses, fresh ginger & white wine on cauliflower and nougat puree Serves 5Courtesy of Simonsig’s Harvest Newsletter #Sim149
1 Deboned pork neck roll [±1kg]
80g Fresh Crushed Ginger
250ml Simonsig Chenin Blanc
15ml Coarse Black Pepper
Preheat the oven to 200°C. Place the neck in a stainless steel tray. Rub the molasses, ginger, pepper and salt onto the neck. Pour over the white wine cover with foil and bake for two hours – the neck must be cooked but not dry. Remove the foil and bake for another 30 minutes until the molasses is caramelized and outer layer of the meat is crispy. Cauliflower and Nougat Puree:
1 Cauliflower Head
125g Salted Butter, room temperature
pinch of Salt
Cook the cauliflower in salted water until soft. Strain the hot cooked cauliflower through a colander and put in a blender and blitz until smooth. Add the butter and nougat in small quantities while blitzing. Puree must have a smooth and creamy texture. Add salt to taste.
To Serve: Divide the neck into five portions. Place the puree in the centre of the serving plate, topped with the neck and drizzle some of the caramelized cooking sauce over the meat. Garnish with julienne fresh ginger and sprigs of fresh coriander.
John’s Almost Really Famous Barbecued Ribs
“Outdoor cooking in the fire services is a much an art and science as is fighting fires. The best part is sharing our creations with friends, family and our brothers and sisters in the fire services. Adding a great glass of wine is the critical final touch to complete the experience! Cheers!
~ John Drady, FireFighter, Vintner, and BBQ Technician
4 Slabs of Rib
2 6-packs of beer (lighter beers work best)
2 bottles of your favorite barbecue sauce
1 Bottle of Fire Station Red Cabernet Sauvignon
¼ c. packed light brown sugar
¼ c. sugar
¼ c. seasoned salt
2 Tbl garlic salt
1 Tbl Onion Salt
1 ½ tsp celery salt
¼ c. Sweet Hungarian Paprika
1 Tbl Chili Powder
1 Tbl Freshly ground black pepper
½ tsp ground allspice
¼ tsp Cayenne
Pinch ground cloves
To prepare ribs, cut each slab of ribs into thirds and rinse. In a large stockpot, bring beer to a boil. Gently lower ribs into simmering beer. Cover and cook for 20-25 minutes. Let ribs cool.
Simmer barbecue sauce and wine together for 20-25 minutes. Remove from heat. Set aside.
Put Rib Rub ingredients together in a food processor. Pulse to combine. Set aside.
Preheat oven to 375 degrees. Place ribs on roasting pan and coat with rub. Bake ribs for 30 minutes. Lower oven to 250 degrees and slather ribs generously with barbecue sauce; roast an additional 2 ½ hours. Remove from oven.
Heat charcoal or gas grill to medium-high and place ribs indirectly over heat meaty side down. Baste with any remaining sauce, cooking 5 – 15 minutes, until brown to your liking. Serve with Fire Station Red Cabernet. Enjoy!
Serves 8 – 12 people or 4-6 hungry firefighters.