We’ve become somewhat accustomed to flexing our gastronomic muscles over the last few months and taking the time to linger over new recipes with a glass of something chilled in hand.
We’ll undoubtedly be booking a table or two at our favourite haunts, but with a new found love of cooking post-lockdown it’s something we’ll be keeping up despite the restaurant scene picking up again.
For the latest in our summer series with Clos19, we’re bringing you a trio of delicious recipes to keep you in the kitchen, each with a uniquely delicious wine pairing to perfectly complement its flavours. Whether you’ve got mere minutes to throw together a swift supper or hours to spare knocking up a feast, you won’t be able to resist them.
Cheese Gougères with Cloudy Bay Chardonnay
Created by food and travel photographer Joann Pai (@sliceofpai), these little balls of cheesy heaven can be whipped up in minutes; the perfect nibble to whip up for unexpected guests!
75g of grated gruyère cheese
75g of butter
150g of flour
Pinch of salt
- Preheat the oven to 210° Heat the butter, water and salt in a saucepan until boiling. Remove from heat and add the flour, folding in gently with a spatula.
- Let the mixture cool before adding the eggs, one by one, and mixing well before adding the grated gruyère.
- Use a dessertspoon to portion the mixture onto greaseproof paper. Bake for approximately 10 minutes until perfectly puffed and golden before enjoying with a chilled glass of Cloudy Bay Chardonnay.
THE PERFECT PAIR
This New Zealand Chardonnay is a well-rounded tipple, with pleasing layers of fruity and savoury notes.
Using Chardonnay grapes from Marlborough’s Wairau and Southern valleys creates a complete and balanced expression of the grape.
With the Wairau and Southern Valley vines imparting their own personality to the chardonnay, the wine was fermented in French oak (15% new) with wild yeast. Further ageing of 11 months helped the wine to become complete and balanced. It’s deeply flavoured and complex on the palate, with gentle, rounded notes of citrus and stone fruits developing into richer, complex layers of hazelnut and crème patissière.
Crab Carbonara and Burnt Tomatoes with Cape Mentelle’s Rosé 2018
Chef Sarah Glover has created a recipe for a simple supper packed with punchy fresh flavours. With her recipes reflecting her connection with the ocean and open air beach cooking, it’s the perfect match for the Cape Mentelle’s refreshing Rosé – the taste of summer.
2 tablespoons extra virgin olive oil
Handful of cherry or grape tomatoes
150g fresh white crab meat
1/2 red chilli, finely chopped
Pinch of sea salt
3 egg yolks
150g grated cheddar cheese
- Cook your pasta in a large saucepan of boiling water until al dente; make sure to have plenty of water to allow the pasta to move, we’d recommend a litre for each 100g.
- While the pasta’s cooking, heat the olive oil in a medium heavy-bottomed frying pan, add the tomatoes and cook until blistered. Stir in the crab meat and chilli and cook for a few minutes, before removing from the heat and seasoning with salt.
- Drain the pasta and toss through the crab and tomato mixture. Put the pan back on the heat, add the egg yolks and cheese and quickly toss until creamy and the cheese has melted.
THE PERFECT PAIR
This dish is accompanied perfectly by a crisp glass of Cape Mentelle’s Rosé 2018. This fresh and vibrant interpretation of a dry rosé 2018 vintage just yearns to be enjoyed with friends at sunny summer soirées.
Fresh, concentrated and crisp, there’s great depth of flavour here, with notes of rose petal, Meyer lemon, jasmine, dark currants and a touch of pink peppercorn.
The subtle colour and aromas from this Margaret River wine is a real crowd-pleaser, a blend of shiraz, grenache, Tempranillo, sangiovese, zinfandel, mourvèdre and viognier sourced from the Australian estate’s Crossroads vineyard, as well as from two sangiovese and tempranillo growers in the region who harvested especially excellent fruits.
The Slow and Steady
Stuffed Peppers with Terrazas Grand Malbec
Colourful, flavour-packed stuffed peppers are ideal for a Mediterranean-style supper. While a little more time indulgent, these are simple, filling, vegetarian and delicious. Accompanied with the Terrazas Grand Malbec, it may become a regular staple in your repertoire.
150g white rice
4 cherry tomatoes, washed, dried and diced
75g red quinoa
75g feta cheese, strained and cubed
1 large avocado, peeled and sliced
2 large red peppers
2 tbsp oil
1 handful of your choice of herb mix – we like mint, parsley and chives
Salt and pepper
And for the sauce
1 white onion
1 tin of chopped tomatoes
1tbsp tomato purée
500g cherry tomatoes
Salt and pepper
- Preheat the oven to 180°C.
- Cook the rice and the quinoa before draining and setting aside.
- Dice the onion and cherry tomatoes for the sauce. Heat the oil in a pan and sauté the onion until golden brown. Add the tomatoes, purée and seasoning and cook for 5-7 minutes.
- Add in the tinned tomatoes, stir well and then leave under a low heat to summer for around 15 minutes, before removing from the heat and setting aside.
- Slice the peppers in half lengthways and remove the seeds. In a bowl mix the rice and quinoa, add the chickpeas and then the tomato sauce before combining well.
- With your peppers on a baking tray, fill them up with the rice mix, season to taste and then drizzle with oil. Place them in the top of the oven to cook for around 40 minutes until there slightly browning on the edges.
- Once removed from the oven, top with the feta, diced tomato and avocado slices and then sprinkle with your fresh herb mix before serving.
THE PERFECT PAIR
Those rich tomato flavours need something smooth and bold to accompany and the Terrazas de los Andes Grand Malbec 2017 is the ideal wine for the job.
High-altitude pioneers of Argentina, this vineyard has been creating exceptionally complex Malbec since 1996, with their Grand Malbec vintages representing the finest blend of grapes from across Mendoza and the 2017 Grand Malbec is everything a fine Malbec should be. After blending, the wine is aged for 12 months in French oak barrels, and 12 in bottle before release.
A complex nose that combines black fruits with balsamic, aromatic herbal notes, mocha and a hint of dark chocolate. Smooth, bold, fresh and complex, and also limited due to low yields. Don’t miss the opportunity to own this exceptional, age-worthy vintage.