Rosé Wine and Food Pairing
Rosé wines are made from red grapes, but don’t end up red because the juice stays in contact with the grape skins for only a few hours. Because the skin contact is brief, rosé wines absorb little tannin. They are light to medium body, usually dry, and best-served chilled. Warm climate cuisines work well with rosé wines, so we offer some recipes for
These are delicious hot or cold, and are perfect for picnics. Wine suggestion:Alexander Valley Vineyards dry Rosé of Sangiovese.
- 3/4 lb skinless chicken breast, chopped into bite sized pieces
- 1 clover garlic, crushed
- 2 T dark soy sauce
- 1 t dried chili flakes
- 2 T crunchy peanut butter
- 1 T tomato puree
- 1/2 cup pineapple juice
Place the chicken in a shallow, non-metallic dish.
Mix together the garlic, soy sauce, chile flakes, peanut butter, tomato puree and pineapple juice. Pour the mixture over the chicken and toss well to coat all the pieces. Cover and leave to marinate for 30 minutes.
Thread the chicken pieces on to wooden skewers. Place them under a hot grill for 15 minutes, turning frequently. until evenly browned and cooked through.
tip: Soak the wooden skewers in water for 20 minutes before using, to prevent them from burning.
Makes 4 servings.
Thai Pork Patties
- 1 lb minced pork
- 6 finely chopped spring onions
- bunch coriander sprigs, finely chopped
- 3 T red curry paste
- 1 T fish sauce
- lime wedges
In a bowl, mix the mince with spring onions, coriander, Thai red curry paste and a dash of fish sauce. Shape into 12 patties and fry in a pan for 5 minutes on each side, until browned. Serve with a herb, spring onion and cucumber salad, sweet chili sauce and lime wedges.
Cucumber Salad With Thai Sweet Chili Vinaigrette
Cool, spicy and sweet.
- 2 tablespoons rice vinegar
- 2 tablespoons Thai sweet chili sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon white sugar
- 1/4 teaspoon granulated garlic
- 1 pinch salt to taste
- 1 cucumber, thinly sliced
- 1 green onion, thinly sliced
- Whisk rice vinegar, chili sauce, sesame oil, sugar, and garlic together in a small bowl; season with salt.
- Combine cucumber and onion in a separate bowl. Pour vinegar mixture over cucumber and onion mixture and toss to coat. Refrigerate at least 1 hour. Toss before serving.
Grilled Bananas in Coconut Cream
These bananas melt in your mouth and complement the
coconut cream perfectly.
- 2 oz of cream of coconut
- 2/3 cups heavy cream
- 4 bananas
- juice and rind of 1 lime
- 1 T peanut oil
- 1/2 cup unsweetened coconut, shredded
Put the cream of coconut and heavy cream in a small saucepan and heat gently to make into a smooth sauce. Once heated through and it is a nice sauce consistency, take off the heat and sit to cool just enough to a warm temperature for 10 minutes.
Peel the bananas and slice lengthwise into 4 long slices for each banana. Toss the banana slices in the lime juice and rind. Lightly oil a grill pan and grill bananas, turning once for 2 to 3 minutes, until soft and golden brown.
Toast the dried coconut on a baking sheet under a broiler until lightly browned. Be careful not to burn the coconut, as it will only take a few minutes. Serve the bananas with the coconut cream and sprinkled with the toasted coconut.