Recipes

Matched to Alexia Wairarapa Sauvignon Blanc

Ingredients

Fresh salmon (approximately 1 kg)

½ cup honey

1 tablespoon soy sauce

2 tablespoons brandy

¼ cup Alexia Wairarapa Sauvignon Blanc

1 tablespoon fresh ginger

2 to 4 small chillies (depending on taste)

3 crushed Kaffir lime leaves

15 chopped juniper berries

1 tablespoon chopped fresh coriander

¼ cup vinegar

1 tablespoon freshly chopped basil

 

Mix all ingredients together. (If using dried Kaffir lime leaves you may want to pre-soak them before using them in the marinade).

Remove the skin from the salmon and the bones.

Pour marinade over the salmon and leave for about four hours. Cook the side of salmon on a hot barbecue for three minutes on each side: the fish should be medium rare.

The remains of the marinade can be served to pour over the cooked salmon.

Serve the barbecued salmon with a fresh lettuce salad and new potatoes.

 

Matched to Alexia Wairarapa Pinot Noir

Ingredients

8 pork loin steaks (about 750 grams total weight, pounded)

Freshly ground black pepper

Olive Oil

1 egg

Freshly grated Parmesan cheese to sprinkle

 

Coat a frying pan with olive oil and heat until smoking. Season your pork steaks with black pepper and seal in a hot pan (one minute each side). Remove from the pan and allow to cool slightly. Beat the egg, dip the pork steaks into the egg and sprinkle with the Parmesan cheese.

Place in a hot oven at 220 degrees C for 10 to 12 minutes.

 

Shiitake Sauce

(Note you can use a variety of mushrooms if fresh shiitake are not available)

Ingredients

½ medium onion chopped

1 teaspoon fresh ginger, finely minced

2 cloves garlic

2 tablespoons seasame oil

200 grams shiitake mushrooms, sliced

1 tablespoon soy sauce

1 cup cream

Pepper for seasoning

1 teaspoon arrowroot

1 teaspoon water

2 to 3 tablespoons freshly chopped coriander

50 grams butter

 

Sauté the onion, ginger and garlic in the sesame oil for two minutes. Add the sliced mushrooms (making sure the stems are removed). When they are soft, cook for approximately two more minutes, then add the soy sauce. Let the mixture simmer for a few more minutes and add the cream.

Mix the arrowroot and water together and add to the sauce, stirring well. Simmer and cook this slowly for a few more minutes. Add the coriander and check the seasoning prior to serving.

Finish by adding butter to provide extra gloss and flavour.

Serve with jasmine rice and fresh asparagus or beans.