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Lamb steaks with rosemary sweet potatoes; Pecan-crusted duck fillets; beef stir-fry with oyster sauce;

 

SPANISH WINE DISHES

Welcome to our selection of favourite spanish wine dishes we would like to share with you. Each recipe is quite simple to prepare and we have chosen a Spanish wine which we have found brings out the best of the dish and the wine. Please enjoy with our compliments.

 

Beef stir-fry with broccoli and oyster sauce

beef stir fry with oyster sauce

Ingredients/ingredientes

1-2 tbsp sunflower oil

200gm beef stir-fry strips

200gm pack Tenderstem broccoli

1 onion, sliced

2 cloves of garlic, sliced

2 tbsp oyster sauce

 

bbc Real food for busy people

Method/elaboración

Heat frying pan, pour in the oil, add the beef and stir-fry until meat is brown. Tip out into dish. Put the broccoli in the pan with a little water and cook for about 4 minutes til the broccoli goes bright green.

Add the chopped onion and stir-fry for another minute, then add the garlic and cook for another minute. Pour in the oyster sauce and 125ml of water. Bring to the boil and cook until reduced to a sticky sauce.

Stir in the beef, together with the juices from the dish, and serve immediately. Oven bake some sliced crispy potatoes for accompaniment.

Serve with Pata Negra Valdepeñas Reserva

 

Pumpkin Pie

pumpkin pie

Ingredients/Ingredientes

1x8in. greased tin lined with unbaked shortcrust pastry

1 egg lightly beaten

4ozs soft brown sugar

1/2 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp ginger

1/8 tsp cloves

7ozs pumpkin puree

1 small can evaporated milk

Method/Elaboración

Beat egg and sugar until fluffy

Blend in other ingredients, pour into prepared shortcrust case

Bake 15 mins at 220C/fan 200C/gas8, then 40 mins at 180C/fan160C/gas4

Pipe whipped cream around

If you cannot source the pumpkin puree then buy a fresh fruit and scoop out the pith and pips. Cut the flesh into small pieces and simmer in water for 20 mins. Drain the pumpkin flesh and liquidise to puree.

 

Serve with Neblina Sauvignon Blanc - Chile Central Valley

A fruity wine with lots of character and acts as a surprisingly great dessert wine with Pumpkin pie!

 

Baked potatoes with bolognese filling

(Shepherd`s pie potatoes)

shepherd`s pie potatoes

Ingredients/Ingredientes

2 tsp butter

1/2 onion, chopped

140gm lean minced beef

250ml beef stock

1 tsp Worcestershire sauce

1 tbsp tomato puree

2 large jacket potatoes, baked

small handful grated cheddar

Serve with Luis Felipe Edwards Rosé Reserva

Method/Elaboración

Heat oven to 200C/fan 180C/gas 6. Melt half the butter in a non-stick pan. Cook the onion for 3-4 mins, then increase the heat and add the mince. Fry for a further3-4 mins until the beef has browned. Stir in the stock, Worcestershire sauce, tomato puree and some seasoning. Gently bubble for 15-20 mins until the mince is tender and the sauce has thickened.

To assemble, cut the jacket potato in half lengthways and scoop the flesh into a small bowl, leaving the skin intact. Mash the potato with the remaining butter and season well. Divide the mince between the potato skins, then cover with the mash. Transfer the potatoes to a baking dish, sprinkle with the cheese, then bake for 15-20 mins until golden. Serve with your favourite veg.

bbcgoodfood.com

Lamb steaks with rosemary sweet potatoes

lamb steaks with rosemary sweet potatoes

Ingredients/Ingredientes

4 lamb leg steaks

3 sweet potatoes, finely sliced

1 red onion, halved and sliced

Sprig fresh rosemary or 1 tsp dried

2 tbsp wholegrain mustard

2 tbsp olive oil

SERVE WITH RIOJA

Try Bodegas Palacio crianza - Rioja an easy drinking vibrant red fruit flavoured stunner.

 

Method/Elaboración

Heat oven to 220 degrees, or fan 200, gas 7

Heat half the oil in a roasting tray, then brown the steaks on both sides and set aside

Toss the potato, onion, remaining oil and half the rosemary into the roasting tray, then lay the steaks on top

Brush the steaks with the mustard, scatter with remaining rosemary and roast everything for 20 mins until the potatoes are softened and the lamb cooked

Pecan-crusted duck fillets

pecan-crusted duck fillets

Ingredients/Ingredientes

2 Gressingham duck breast fillets

50gm pecans

25gm butter

Half a 28gm pack fresh parsley

1/4 tsp. ground cinnamon

SERVE WITH CHILEAN MERLOT

Try Viña Maipo Reserva,an attractive vivid full-bodied wine with aromas of cherries,pepper and cacao.

Method/Elaboración

Remove the skin of the duck fillets

Whizz 50gm pecans with 25gm butter, 1/2 a 28gm pack of fresh parsley and 1/4 tsp. ground cinnamon in a blender until the mixture resembles a chunky paste

Spread the mixture over the tops of the duck breasts and pat gently

Place on a baking tray and bake for 15 minutes in preheated oven at 200 degree or 180 degree fan oven, gas 6.

Remove from the oven and allow to rest for 5 minutes

Slice in half diagonally and serve

Other great food recipes like these spanish-wine-dishes

 


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