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Posts Tagged ‘capitel croce’

Barbecue Season

April 19, 2011 by Inez No Comments »

After the glorious weather of the weekend it is clear that summer is here and it’s officially time to embrace the new season.  Here are some receipe’s which go perfectly with barbecued foods.  I particularly enjoy sitting down to a barbecue with a range of lovely fresh salads rather then tubs of Coleslaw and potato salad from Tesco. Barbecue’s however can sometimes be looked down upon as a meal which is just slapped on the barbie often burger meat and poor quality sausages and steak, often served with little to no salad.  However being Australian and using our Weber for the majority of the year we have perfected the art of barbecueing and the foods we serve with it, and it certainly doesn’t involve poor quality meat and pre made salads from Tesco.


Thai Rice Salad 

Ingredients:

  • 4 cups cooked long-grain white rice, such as Thai jasmine rice
  • 1 cup fresh papaya or fresh/canned pineapple, cut into small pieces
  • 100g of fresh prawns 
  • 1/2 can of corn or 1 fresh corn with the corn taken off the cob
  • 1/2 cup dry roasted cashews, left whole or lightly chopped
  • 3 spring onions, sliced
  • 1 cup fresh coriander, lightly chopped
  • 1/2 cup fresh basil, lightly chopped
  • 1 fresh red chili, deseeded and cut into thin strips, OR 1/2 red bell pepper, diced
  • 1 handful of fresh mint diced

DRESSING:

  • 1/2 cup good quality coconut milk
  • 2 Tbsp. fish sauce
  • 1 Tbsp. soy sauce
  • 2 cloves garlic, minced
  • juice of 1/2 a lime (about 2 Tbsp.)
  • 1-2 tsp. sugar (to taste)
  • 1/2 to 1 tsp. (or more) cayenne pepper (to taste)
  • Preparation:

    Combine the salad dressing ingrediens into a bowl ensuring that you taste test, add lime or sugar depending on your taste. Cook the rice and place in a bowl and add the remaining salad ingredients and stir the dressing through. Serve warm or cold.

    Roasted Pumpkin and Feta Salad

    1.2kg pumpkin butternut or sweet potato is fine
    1 tablespoon of extra virgin olive oil
    Salt and pepper, to taste
    2 garlic cloves, unpeeled
    2 tablespoons of balsamic vinegar
    t tablespoon of sesame oil
    1 tablespoon honey
    about 5 loosely filled cups baby spinach leaves and Rocket
    1/2 cup of toasted pine nuts
    100g feta cheese

    Preheat oven to 220 degrees Celsius (190 degrees Celsius fan-forced). If you are not using a fan-forced oven, move the oven rack to the middle shelf position.
    Cut the pumpkin slices into small bite size pieces remove the seeds and skins
    Place pumpkin pieces on a large baking tray, drizzle with one tablespoon of oil and toss to coat. Spread pumpkin out in a single layer on the tray and sprinkle with salt and pepper.
    Cut a small amount off the end of each garlic clove (this helps prevent the garlic from bursting out of its skin when roasting) and put garlic on the tray with the pumpkin. 
    Bake pumpkin and garlic for 20 minutes. Remove tray from oven and set garlic aside to cool. Turn the pumpkin pieces over and return to oven. Continue cooking pumpkin for about 15-25 minutes, until lightly browned and tender when tested with the point of a knife. Allow pumpkin to cool to room temperature.
    Arrange spinach leaves, pumpkin and nuts on a serving platter. Shake the dressing and pour over the salad. Crumble feta over the salad and serve immediately.

    Dressing
    Dice the garlic. Place garlic, balsamic vinegar, olive oil, honey, salt and pepper in a bowl and stir so it’s combined

    Unfortunately finding a wine to pair with a barbeque is a little bit tricky, often barbecue’s are a mixure of meat, chicken, or fish etc. However in my oppinion a white wine would be the safest bet.  Both of the above recipe’s have a lot of ingredents with quite stong flavours  ie fresh herbs, fish sauce, pumpkin, balsamic so a wine with a bit of body would be ideal.  In this case the Anselmi Capitel Croce would be my choice. AnselmiAnselmi Capitel Croce 2004 is based in the Veneto region in Northern Italy.  The climate is quite cold however not quite as cold as Trentino Alto Adige which is just North of Veneto.   The Anselmi Capitel Croce is made 100% from the Garganega grape which is a local indigenous grape from this area.  The Capitel Croce is aged in barrique for 8 months, then further aged in the bottle for 9 months.  Not only this but it is also aged on it’s lees.  Ageing a wine on it’s lees gives it much more body and flavour and adds complexity.  
    The vinification methods of this wine are reflected in the flavours of the Capitel Croce with it having a good body with flavours of stone fruits, in particular lovely  notes of peach, apple and a certain creaminess.   It is dry and complex with a long finish.

    Enjoy!!

    Inez O’Shea
    “A Taste of Italy”

     

    The beginning of the Summer cuisine

    February 25, 2011 by Inez 1 Comment »

    With Spring in the air, it’s almost time that winter foods be replaced with lovely summer foods.  Stone fruits, avodacos, sugar snap peas, plump healthy red tomatoes, beetroot, corn and fresh herbs  are all some of my favourite summer ingredients and although at the moment most of the typical summer foods havn’t quite ripened in our vegie patches, or made it to our local fruit grocers shelves, with summer so close and the weather much warmer and brighter, it just doesn’t seem right to sit down to meal of Venison with Polenta or a lamb Caserole.   Here is a nice little recipe which will get you in the mood for Summer and all that Summer has to offer.  All of these ingredients are readily available through summer and winter and I chose this recipe because its a mixture of summer and winter.  The presence of steak, mushrooms and garlic give the dish a bit more weight yet the salad and green beens are light and fresh and Summery.

    Grilled Garlic Steak Salad

  • 2 cloves garlic, minced
  • 1/4 tsp. crushed red pepper flakes
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 1 lb. boneless beef sirloin or Porterhouse steak
  • 1 red bell pepper, sliced
  • 1 cup sliced mushrooms
  • 6 cups mixed salad greens
  • 3/4 cup Italian salad dressing
  • Preparation:

    Mix together salad dressing, garlic and red pepper flakes in a small bowl. Prepare and heat grill.

    Sprinkle beef with salt and pepper and place beef on grill 4-5″ from medium coals. Cover and grill 12-17 minutes, turning once, until desired doneness.

    Meanwhile, toss bell pepper and mushrooms with 2 tablespoons of the dressing mixture. Place in grill basket and grill 5 minutes, shaking grill basket occasionally, until bell pepper and mushrooms are crisp tender.

    Let beef stand for 10 minutes, then cut into 1/4″ slices across the grain. Toss beef and 1/4 cup dressing mixture. Place salad greens, grilled vegetables, and beef in large bowl and toss to coat. Serve with remaining dressing mixture. 6 servings

    Note: For extra depth to the salad I added some sweet potato, sunflower seeds, and tomoato. For added flavour I added a dash of Toasted Sesami Oil with a sprinkling of sesami seeds.

    Wine Pairing:
    Due to the combination of salad and meat it is very hard to find a wine to match. The average light to medium bodied White wine would be unable to match the steak yet a heavy red  would overpower the green beans and salad. So I tried a good full bodied white which could “take on” the red meat, mushrooms and garlic.  The Capitel Croce by Anselmi is a white wine with good body and undoubtedly needs food to compliment it. 
    Anselmi is a winery based in the heart of the Soave zone in Veneto,  however the owner of the winery Roberto Anselmi doesn’t agree with the Appelations as he believes that due to the appelatons there is a lack of ambition amongst the winemakers and so he has decided to produce only IGT wines.  The Capitel Croce is made of 100% Garganega which is the indigenious grape of this area.  Roberto Anselmi’s wines are top class wines for a very good reason, firstly the location of the Capitel Croce vinyard is on a South facing slope so it recieves the lovely warm morning sun.  Secondly the soil in the vinyard is composed of Limestone with grass underneath which is reputed for being an excellent soil composition.  The vines are then grown on horizontal spurred cordons which allow the grapes to recieve maximum sunlight throughout the day.  The grapes are hand picked with only the best and most mature grapes being selected, which are placed into small boxes to ensure they are not damaged once they are off the vine and arrive in the winery is perfect condition.  The grapes are then softly pressed using Pneumetic Pressing, and are aged for 8 months in Barrique.  Capitel Croce is also aged on it’s Lees with the “Battonade” method, (where the Lees are stirred) this gives the wine a certain creamy texture and more body.  It is then further aged in the bottle for 9 months.   As you can see the viticulture and vinification methods are of an extremely high standard and consequently he has produced a delicious medium to full bodied wine with round flavours of nuts, toast and vanilla, and a powerful aroma of citrus and herb. Anselmi Capitel Croce 2004

    Enjoy!!

    Inez O’Shea 
    “A Taste of Italy”