Master Wine Club Recipes - January 2023

Jan 20, 2023

Below you will find 3 recommended pairings, 1 for each of your wines. Enjoy!

Adapted from: Jessica Gavin Culinary | Serves 4

Ingredients:

Directions:

Dry the scallops very well with a piece of paper towel. Season both sides with salt.
Heat a stainless steel pan over medium-high heat. Add 2 tablespoons of olive oil and heat until it ripples and begins to smoke.
Add scallops to the hot pan without crowding. Cook without moving them, until the bottoms are a golden-brown, about 3 minutes.
Add 1 tablespoon of butter to the pan. Turn the scallops and caramelize the other side, about 1 ½ to 2 minutes. Turn off the heat but do not discard the pan.
Transfer scallops to a clean plate and lightly season with freshly ground black pepper. Lightly cover to keep warm while making the pasta.

Bring a large pot of salted water to a boil. In the meanwhile make the lemon caper sauce.
In the same pan used to cook the scallops, turn heat to medium and add 1 tablespoon of butter and garlic. Stir and cook for about 1 minute, until fragrant but not browned.
Increase the heat to medium-high and add ½ cup white wine. Simmer, stirring as needed until the wine is reduced by half and you can no longer smell the alcohol, about 3 minutes.
Add the chicken broth, lemon juice, zest, and capers, turn the heat to high. Cook until the sauce is reduced by half (½ cup) about 8 to 10 minutes.
Turn off the heat and add 1 tablespoon of butter and whisk to combine. Season with salt and pepper as needed.
Cook angel hair pasta in boiling water about 4 minutes until al dente, 5 minutes for more tender pasta. Drain and add to the sauce.
Add parsley and toss to combine. Add sliced tomatoes and gently mix. Season pasta with salt and pepper as desired. Evenly divide among serving dishes.
Top with scallops and freshly grated parmesan cheese.

Adapted from: Argentine Recipes | Serves 4-6

Ingredients:

Directions:

Cook the mussels in 1 cup of salted water, and discard all mussels that do not open. Remove the top shells of half the mussels, and remove the rest completely from their shells. Set these aside and reserve the cooking broth, keeping it warm.
Boil squid rings about 10 minutes, set aside
In a small bowl, mix together 1 clove of pressed garlic with a few tablespoons of olive oil and saffron.
Heat a large skillet with a 1/8” layer of oil over medium-high, then add chicken pieces in a flat layer to brown. After a few minutes, remove to a paper towel-lined plate
In the same skillet, add the onion and fry until translucent. Add the chopped tomato, 1 teaspoon pepper and 2 teaspoons paprika. Mix well and cook a few minutes.
Add the rice and brown over high heat, stirring frequently. Return the chicken to the skillet, and add the fish and squid.
Add 4 cups of the mussel cooking liquid and stir. Pour in the saffron preparation and 2 cups of chicken broth. Bring to a boil.
Lower the heat to low, then stir in the frozen peas. Without stirring more, distribute the shelled mussels, mussels without shell, shrimp and roasted red peppers evenly over top of the rice. Pour half of the roasted red pepper marinade over the rice.
Sprinkle remaining garlic over the pan, then cover and let cook for a few more minutes. Turn off the heat and let your paella stand three or four minutes uncovered. Sprinkle with parsley before serving.

Adapted from: RecipeTin Eats | Serves 4

Ingredients:

Directions:

Preheat oven to 240°C/465°F (220°C fan forced).
Rub the lamb with the olive oil, salt and pepper.
Use a thin, sharp knife to make 12 incisions in the lamb, deep as you can but without piercing through the bottom of the lamb. (See photo in post and video
Stuff bits of rosemary and garlic slivers into the holes (chopstick helpful!)
Place the onion, halved garlic bulb and rosemary in the base of a roasting pan. Place the lamb on top. Pour water around.
Cover with lid or tightly with a double layer of foil. Place in the oven, and TURN DOWN to 180°C/350°F (160°C fan).
Slow roast, covered: Roast, covered with the foil, for 3 hours. (Note 1 for different sizes).
Brown it, uncovered: Remove foil, check to ensure there's still liquid in the pan. If not, add 3/4 cup water (otherwise onion/garlic will burn). Turn up the oven to 220°C/425°F and roast for a further 20 to 30 minutes, until the skin is browned and crisp.
Check if ready: By now, you should be able to part the meat with two forks - if not, just cover and return to oven at 180°C/350°F (160°C fan) until you can do so.
Rest: Remove lamb from the roasting pan and transfer to a plate. Cover loosely with foil then a couple of tea towels and let it rest for at least 20 minutes, up to a couple of hours (after this, you may want to reheat).
Serve with gravy (below). If you want to go all out, make Duck Fat Potatoes or Super Crispy Roasted Potatoes!

Tilt the pan and use a spoon to remove all but around 2 tbsp of fat (try to avoid scooping out any juices).
Place the roasting pan on the stove over medium high heat. Add the flour and stir to mix in with the fat. Cook for 30 seconds.
Add the stock gradually and stir to combine. Use a potato masher to mash the onion and garlic, making sure that all the garlic squeezes out of the skin.
Allow it to simmer for 1 to 2 minutes until it is just before your desired consistency (it will thicken a bit as it cools), then remove from the stove. Season to taste with salt and pepper, strain into bowl being sure to squeeze all juices out of garlic etc, then transfer into gravy jug.