Those wonderful chaps at Vinkind know me very, very well.
They’re an online retailer specialising in award winning wines from independent producers, and really do make wine a bit more accessible. They’re also thoroughly lovely blokes.
Not only do they know my exact wine taste inside out, but recently they asked if I wouldn’t mind cooking and coming up with some recipes to pair with some of their delicious wares.
Cooking means eating, which means the answer is yes every time.
Below are two recipes, one from myself and the other from my partner, to pair with a couple of delicious wines available from the Vinkind website. Like most people we prefer to spend more time eating and drinking than actually preparing so they’re both super easy but oh so satisfying.
Just like me.
Enjoy!
Spaghetti Pollonese/ Le Versant Viognier:
This was initially an attempt to make a ‘healthier’ classic by trying to remove the red meat aspect. But then after the realisation that thigh is probably the tastiest part of the chicken (obvs because of the fat), and discovering a pot of cream in the fridge that needed using along with no tinned tomatoes I ended up with the exact opposite.
But such is life.
Yes it has nods to the classic ingredients, but this is the bigger, creamier, richer sibling.
The Le Versant Viognier pairs perfectly with this. It’s got a medium body with rich dried apricot and nectarine notes, but finishes cleanly with a fresh lemon acidity that cuts wonderfully through all the fats.
Ingredients: (Serves 2 - and by two I mean 2 people with ‘healthy’ appetites…)
400g Chicken thigh mince (Turkey mince is more readily available if you’re struggling)
1 white onion, finely diced
4 cloves garlic, crushed
150g sun-dried tomatoes, roughly chopped
120g tinned artichoke hearts, roughly chopped
150ml double cream
75ml soured cream
Juice of half a lemon
Large handful of basil, half chopped, half whole leaf
Pile of grated parmesan
200g wholewheat spaghetti
Recipe:
Brown off the mince in some oil and a good ol’ knob (lol) of butter, then remove from the pan.
Add the onion into the left over fats in the pan and soften.
Chuck in a good splash of the Viognier, because why not, and cook out the alcohol.
Once soft add in the garlic, artichokes, tomatoes and chicken again, and cook through stirring together for about 5 mins on a medium heat.
Chuck in the creams and lemon juice, stir together on the medium heat for 5 mins, then turn right down and simmer for 15 mins.
At this point get your pan of boiling water ready and cook your spaghetti to the instructions.
Lob in the basil and a good handful of parmesan to the mince and stir through, cooking for a final 5 minutes, season to taste, then plate up!
Bulgarian Summer Pork and Yoghurt/ San Cebrín Rioja Crianza:
Guest slot from my partner, Nick. Nick’s Bulgarian dad still regularly cooks the flavours of his homeland. This recipe takes inspiration from Bulgarian Kebapche and Tarator soup, two of Nick’s favourites which he’s adapted to create a great summer sharing dish.
The soft fruitiness of the Rioja makes it feel like a replacement sauce almost, and the spice and leather compliment the sharp zing of the yoghurt.
Ingredients:
500g Pork mince
150g Sirene Bulgarian cheese (feta is a good replacement for this)
350g Greek yoghurt
105g walnuts, half toasted, half not
1 red onion, thickly sliced
3 garlic cloves, crushed
Half a cucumber, battened
3 roasted red peppers, finely sliced (the jarred ones work really well here for ease)
3 spring onions finely chopped
3 teaspoons cumin
2 teaspoons paprika
Large handful of fresh parsley, chopped
Large handful of fresh dill
1 red chilli, finely sliced
Olive oil
2 tablespoons of tomato puree
Flatbreads
Recipe:
Start with the yoghurt dip so the flavours have time to infuse. Mix one crushed garlic clove with the yoghurt and then mash in the cheese, leave the odd lump or two, it doesn’t have to be completely smooth. Then stir in half your dill along with the non-toasted walnuts.
On a medium heat fry off your mince in a bit of olive oil and butter with the cumin and paprika, add about 3/4 of the parsley along with the other 2 garlic cloves once the pork has started to brown, then stir in 2 tablespoons of tomato puree along with a splash of the Rioja.
Once your meat is cooked, it’s simply a case of assembling! Layer the base of a large flat plate with a thick spread of the yoghurt. Add the chopped red peppers and cucumber, followed by the mince. Top with toasted walnuts, the red chilli, more parsley and dill, and a good slug of olive oil. Serve with flatbreads.