Harvest Celebration Case Recipe Matches
Recipes by Chef Pete, Netflix and Spotify matches by the Kinross Wine Team
Coal Pit Pinot Noir 2018
Blueberry Buttermilk Pancakes with Streaky Bacon and Maple Syrup
Crazy. Stupid. Love
8 rashers streaky bacon
250g all-purpose flour
2 ¼ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
2 tablespoons honey
50g salted butter, plus some for frying
100g blueberries, fresh or frozen
100ml pure maple syrup
· Turn your grill up high and grill the bacon to your liking
· Meanwhile, sift into a bowl the flour, sugar, baking powder, baking soda and cinnamon
· Now add the honey, eggs, buttermilk and melted butter to the dry ingredients.
· Using a whisk mix until almost smooth and the flour is just incorporated.
·In a hot pan add a little butter then using a spoon dollop the pancake batter.
· Cook the pancakes on each side for 3 – 4 minutes on each side.
· They should be golden brown on each side and cooked through
If you want to make these pancakes healthy simply replace the streaky bacon with rindless eye bacon also instead of buttermilk use Greek yoghurt and instead of butter use coconut oil.
Hawkshead Rosé 2019
Grilled Salmon with a Mushroom, Roquette, Garlic and Puy Lentil Salad
Dead to Me
200g Puy lentils or 2 x 400g tins of brown lentils
1 bay leaf
2 thyme sprigs
800ml vegetable stock (or water)
1 tbsp olive oil
400g mushrooms of your choosing – I like to use button and portobello, sliced and cut
2 garlic cloves, peeled and finely chopped
4 x 100g salmon fillets
100g rocket leaves
Sea salt and ground pepper
For the dressing:
1 garlic clove, peeled and crushed
2 tbsp white wine vinegar
1 tsp wholegrain mustard
1 tsp runny honey
1 tbsp extra virgin olive oil
1 tsbp water
· Put the lentils into a large saucepan along with the bay leaf, thyme and stock and bring to the boil over a medium-high heat, then reduce to a simmer for 15-20 minutes until tender.
· In the meantime, heat a large frying pan over a medium high heat and add the olive oil.
· Once hot, add the mushrooms with a pinch of salt and cook for 6-8 minutes, stirring occasionally, until soft and lightly caramelized on the edges.
· Add the chopped garlic and continue to cook for 2 minutes, then remove the pan from the heat.
· Once the lentils are tender, drain well and discard the herbs. Put the lentils into a large mixing bowl and add the mushrooms. Mix together gently to avoid breaking up the lentils too much.
· To make the dressing, put all the ingredients into a clean jam jar with a pinch of salt and pepper. Close the lid of the jar and shake until all the ingredients come together and emulsify.
· Preheat the grill on a high heat for the salmon, grill for 6-8 minutes to your preference.
· Pour half the dressing over the warm lentils and toss gently to ensure everything is coated. Fold on the rocket, place the salmon on top and pour over the remaining dressing.
· Serve immediately.
This is one of my favourite go-to guilt free recipes! It is easily made vegan by replacing the honey with coconut or brown sugar and by replacing the salmon with whole roasted portobello mushrooms or even just by throwing in some extra greens!
Kinross Liquid Gold Pinot Gris 2019
Ridiculously Good Banana Bread
120g butter, melted
2 large eggs – room temp
1 tsp vanilla essence
3 ripe medium bananas, the riper the better
90g plain flour
110g self-raising flour
100g white chocolate chips
· Grease and line your loaf tin with a little softened butter
· Toast pecans in oven for 6-8 minutes or until golden brown
· Combine butter and sugar in a mixing bowl
· Add the eggs, milk and vanilla to the butter mixture
· In separate bowl mash the bananas then add to the rest of the mixture
· Sift in flour, salt and baking soda and mix until just combined – do not over mix
· Fold in the nuts and chocolate chips
· Pour mixture into loaf tin and bake for 40 minutes at 180 degrees c
Add any nut of your choosing, walnuts or macadamias are also great in this recipe! To make this recipe “slightly” healthier you can replace the flours with wholemeal flour and instead of using white chocolate use dark chocolate.
Domaine Thomson 'Surveyor Thomson' Pinot Noir 2016
Chorizo with Corn Bread, Poached Eggs and Spinach
200g self-raising flour
1 x 400g tin sweetcorn, drained
1 egg, beaten
1 tsp sea salt
1 tbsp olive oil
200g good quality chorizo, sliced about 2mm thick
200g spinach leaves, washed
Preheat oven to 180c
· Grease and line your loaf tin with a little softened butter
· Sift the flour into a large bowl and mix in the corn
· In a separate bowl, whisk together the egg, buttermilk, salt and olive oil
· Add to the flour and corn bowl and mix until just combined you do not want to over mix this
· Pour the mixture into the tin and then bake in the oven. Half way though cooking turn 180degrees
· To check if it is ready insert a skewer or knife into the centre, it should come out clean, if it doesn’t pop it back in for another 5 minutes and repeat the process
· Turn onto a cooling rack before serving, allow to cool for 1 minutes before cutting
· Fill a large saucepan ¾ full with water and bring to the boil
· Crack the eggs into cups
· Turn the water down to a rolling simmer, using a slotted spoon stir the water clockwise to create a slow vortex
· Drop the eggs into the pan slightly off centre 1 by 1 allowing the water to come back to the rolling simmer between dropping each egg into the pan
· Allow the eggs to cook for 3 minutes before attempting to check if they are cooked, they should hold there shape but still be soft to touch. Drain on some paper towel before serving
· In a separate frying pan sauté the chorizo for 1 minute on each side then throw in the spinach give a toss and cook until the spinach has wilted
· Cut the corn bread and serve with the spinach, chorizo and poached eggs on top
To make your own buttermilk add 1 tablespoon of lemon juice to 200g milk and set aside for 20 minutes before using it in this recipe.
If the idea of poaching an egg is a little daunting make some scrambled or fried eggs, it’s just as tasty!
Valli Riesling 2013
Cheese and Beer Scones with Blue Cheese Butter
Makes 8 scones
330g all purpose flour
1 Tbsp sugar
2 tsp baking powder
1 bunch parsley, roughly chopped
50g grated parmesan
50g grated cheddar
220ml your choice of beer
1 tsp salt
1 tablespoon olive oil
2 teaspoons Dijon mustard
50g blue cheese
50g salted butter
· Dice the blue cheese and butter and set aside in a small bowl come up to room temperature
· Line a large baking tray with baking paper
· In a large bowl whisk together flour, sugar, baking powder, parsley, 40g parmesan and cheddar
· In a small separate bowl whisk the beer, 1 egg, oil, and mustard.
· Gradually add beer mixture to dry ingredients, tossing until moist clumps form and adding more beer by tablespoonfuls if dough is dry.
· Turn dough out onto lightly floured surface, knead until dough has just come together.
· Pat out dough to 1-inch-thick round. Using 2 1/2-inch-diameter cutter, cut out scones. Gather dough scraps and repeat. Transfer to prepared sheet. If the cutter is sticking to your scones simply dip the cutter in some flour before using it.
· Whisk remaining egg in small cup and brush over scones. Sprinkle with the remaining parmesan.
· Bake scones until golden brown on top and when a knife is inserted into the centre it comes out clean, about 12 - 14 minutes.
· To make the blue cheese beat it with a spoon until fully it is fully incorporated
· Serve the scones warm with the blue cheese butter!
Try adding different cheeses to the scones or making different flavoured butters!
Wild Irishman 'Kinross' Pinot Noir 2018
Plant Based Dhal with Easy Roti Bread
Make the Roti bread first as this will need to rest for 20 minutes
200g self-raising flour, plus extra for dusting
1/2 tsp salt
1 tbsp vegetable oil
Vegetable oil, for frying
· Pour flour, salt and oil into a large mixing bowl, make a well in the center and pour in the water.
· Using your hands, mix the ingredients and knead until it comes together into a smooth ball of dough.
· Cover the bowl with oiled cling film and set it aside to rest for 20 minutes.
· Whilst the daal is cooking, take the dough out of the bowl and divide into 80 equal pieces, place on a chopping board and cover with the oiled cling film.
· Dust a clean surface with flour, take one piece of dough at a time and roll into a neat flat circle, as thin as you can make it.
· Put the frying pan over a high heat until very hot and add 1tsp of oil, swirling around to cover the base of the pan.
· Place a roti in the pan and cook until it starts to bubble, flip it over and fry the other side for around 1 minute.
· Transfer to a plate and repeat with the remaining rotis.
1 large onion, peeled and finely chopped
3 garlic cloves, peeled and finely grated or chopped
30g fresh coriander, finely chopped
2.5cm fresh ginger piece, peel skin and finely grate
2.5 tbsp olive oil
½ tsp salt
1 tsp chili flakes
½ tbsp ground cumin
1 tsp ground turmeric
4 tsp garam masala
1tsp caster sugar
1 tsp ground coriander
1 tsp ground fenugreek
200g dried red lentils
1 x 400g tin chopped tomatoes or 4 large vine tomatoes, medium diced
500ml vegetable stock
1 x 400ml tin coconut milk
· Heat the oil in the large saucepan over a medium heat – add in the chopped onion and salt and stir for 5 – 7 minutes until softened
· Add the garlic, ginger, chili flakes and fresh coriander to the pan and stir for 2 – 3 minutes
· Add the cumin, turmeric, ground coriander, garam masala, caster sugar, fenugreek and stir together for 30 seconds
· Rinse the lentils and add them to the saucepan, stirring for 1 minute.
· Pour in the chopped tomatoes and bring this to a gentle simmer.
· Pour in vegetable stock and coconut milk, stir everything together until well mixed.
· Bring back to a gentle simmer, put the lid on and leave it to simmer for 35 – 40 minutes until thickened, stirring occasionally to avoid the daal sticking to the bottom of the pan.
· Once cooked, taste and season more to your preference if necessary. If the lentils have too much bite, add in 75ml of boiling water and simmer for a further 3 – 5 minutes.
· Serve immediately with the roti.