Keep Your Cabernet Sauvignon Food Pairing Game Strong With These Recipes

A fun Yellow Tail Cabernet Sauvignon made from premium fruit parcels obtained from multiple vineyards in South Eastern Australia. The aromatic nose and rich palate showcases blackcurrant and mocha characters, lifted by some spice, coupled with velvety tannins culminating in a satisfying finale.

1. Grilled Lamb Chops

• 2 large garlic cloves crushed
• 1 tablespoon fresh rosemary leaves
• 1 teaspoon fresh thyme leaves
• Coarse sea salt
• 2 tablespoons extra-virgin olive oil
• 6 lamb chops; 3/4-inch thick
• Cayenne pepper

How to make it?

1. Add garlic, rosemary, thyme, cayenne and salt to a food processor and blend till combined well. Now add olive oil and give it a good mix again in the processor. Apply this paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator.
2. Remove from the refrigerator and allow them to stay at room temperature for at least 20 minutes.
3. Take a grill pan, heat it and place these marinated lamb chops on it. Let them simmer for 2 minutes, flip them over and then cook for another 3 minutes.
4. After cooking, transfer these lamb chops to a serving platter. Enjoy.

2. Coq Au Vin

• 750 grams of spring onions
• 1/4 cup olive oil
• 6 rindless bacon slices, chopped coarsely
• 310 grams button mushrooms
• 2 cloves crushed garlic
• 8 chicken thigh fillets
• 1/4 cup all-purpose flour
• 2 cups dry red wine
• 1 1/2 cups chicken stock
• 2 tablespoons tomato paste
• 3 bay leaves
• 4 sprigs of fresh thyme
• 2 sprigs of fresh rosemary

How to make it?

1. Start by coating chicken in all-purpose flour.
2. Take a large frying pan. Heat 1 tablespoon of olive oil in it. Add spring onions and stir until the colour changes to brown. Once cooked, remove from pan.
3. Add bacon, mushrooms and garlic to the same pan and let cook until the bacon turns crisp. Remove from pan once cooked.
4. Add the remaining oil to the same pan and place the chicken to cook until it turns brown. Remove from the pan after the colour changes.
5. Again add chicken to the pan with wine, stock, paste, bay leaves, herbs, onions and bacon mixture. Bring the ingredients to a boil.
6. Reduce the heat. Let it simmer without a cover for 35 minutes until the chicken turns tender and the sauce has thickened slightly.
7. Pour a glass of Yellow Tail Cabernet Sauvignon and serve this dish hot.

3. Roasted Duck

Duck breast with marmalade glaze

• 4 duck breasts skin on
• 1/2 cup marmalade
• 1/4 cup balsamic vinegar
• Salt and pepper

How to make it?

1. Make sure the duck breasts are dry.
2. Using a crisscross pattern, score the duck.
3. Place the duck on a plate with skin side up in the fridge overnight.
4. An hour before cooking, take the duck breast out of the fridge.
5. Rub the duck skin with a generous amount of salt and pepper.
6. Take a nonstick fry pan and place duck breasts skin side down. Cook for 15 minutes on medium heat. When the skin turns brown, turn the breasts over and cook for another 2 minutes. Remove the pan from heat.
7. Mix marmalade and balsamic vinegar, generously brush on cooked duck breasts and let them rest covered in foil for 15 minutes.
8. Slice duck breasts and serve.

4. Mushroom Risotto

Ingredients:

• 1 tablespoon oil
• 25 grams butter
• 1 onion chopped
• 200 grams mushrooms sliced
• 1 1/2 cups arborio rice
• 4 cups vegetable Liquid Stock, hot
• 1/3 cup parmesan cheese
• 1 tablespoon dried parsley
• 25 grams of butter optional
• 1 teaspoon pepper optional

How to make it?

1. Take a pan and sauté onion and mushrooms in oil and butter until the colour changes
2. Stir in rice and cook for about 5 minutes until the rice is transparent
3. Add 1 ladle of stock, stir well, cover and simmer gently for 10 minutes.
4. Repeat this process until the rice is cooked.
5. Remove from heat and stir in Parmesan cheese, parsley, extra butter if using and pepper to taste.
6. Serve hot with your favourite Cabernet Sauvignon.