A Touraine Sauvignon is Excellent with Barbecued Prawn Kebabs

2015-08-01 18.14.13We cooked a slightly modified version of Supercook’s Scampi Kebabs recipe.  We used Waitrose raw peeled king prawns marinated in olive oil, lemon juice, garlic, salt and black pepper.

The prawns were then barbecued on skewers with green peppers, mushrooms, sage leaves and pieces of lemon.  The prawns were basted with the marinade while cooking and we served with saffron rice and an avocado and leaf salad.  Delicious.

We opened a bottle of Touraine Sauvignon Blanc “Les Hauts Lieux”, Bougrier 2013, a French white from the Wine Society.  We previously enjoyed this wine with barbecued salmon with dill.

We tasted lemon, tropical fruits and a fresh, clean finish.  Pairing with these superb barbecued prawn kebabs really brought out the best in this wine.

An Italian Pinot Grigio Goes Well with Lamb Kebabs

We cooked a Supercook recipe, Tikkah Kabab – lightly spiced lamb kebabs, marinated in ginger, onions, coriander, lemon juice, green chillies and black peppercorns.  We served them with chapattis and a green salad.

To drink with the meal we chose a bottle of Villa Masetti Pinot Grigio 2011, an Italian white from the Sunday Times Wine Club.  We found the wine to be fresh, crisp and fruity, with a lemony, grapefruit creaminess.  Whilst lamb is often better with red wine, this white was great with the spicy flavours in the kebabs.

A Chilean Cabernet Good with Turkish Köfte

We enjoyed an excellent family holiday in Kalkan, Turkey a few weeks ago and I will be writing about some of our culinary experiences soon.

While we were there, on a couple of occasions, we enjoyed Lamb Köfte cooked on the barbecue.  So much so that we brought back some packets of Köfte Harci (meatball mix).  The instructions on the packet were in Turkish and German.  My knowledge of German is considerably better than Turkish and I worked out that the suggestion was to mix minced lamb and beef together with the spice mix and water. If desired we could add an egg and some parsley. We cooked these on the barbie and served them with fried Aubergines (from our Turkish cookbook) and rice.  It was difficult to pinpoint exactly all the herbs and spices that were in the mix, but we could definitely detect cumin.

We opened a bottle of red from the Wine Society – The Society’s Chilean Cabernet Sauvignon.  This is full-bodied and we tasted black fruits, particularly blackcurrants. This fruitiness was balanced with smooth tannins from oak to give a richness. We thought it complemented the Köfte very well.

A Mature Aussie Cabernet Goes Well with Lamb in Yogurt

We finished the remainder of the Yogurtli Kebab Turkish lamb dish from the previous evening (see 12th November).  The lamb cubes combine with yogurt, cumin, paprika and tomatoes to produce a delightfully-flavoured dish.  We decided to switch to a medium-bodied Australian red – Wild River Cabernet Sauvignon 2002 from Sunday Times Wine Club.  This mature red had a cassis sweetness with plenty of fruity blackcurrant flavours.  We thought this food-friendly wine went very well with the lamb.

A Spanish Red Pairs Well with a Turkish Lamb Dish

Tonight we enjoyed one of our favourite lamb dishes – Yogurtli Kebab from Supercook.  This is a really delicious Turkish dish and is cubed lamb marinated in yogurt, cumin, onion and lemon juice. It is cooked with tomatoes and paprika and served on a bed of toast would you believe?  It is quite mildly spiced but full of flavour. We opened a bottle of Torres La Plaza Real Garnacha Syrah 2008 from Sunday Times Wine Club.  We last had a bottle of this wine with Greek Lamb Stew and really enjoyed it (see 18th August 2011).  This Spanish red exhibited cherry flavours, with smooth vanilla and subtle spices.  A very good match with the lamb.

Spanish Red Reasonable with Lamb Tikka

The heat goes on.  Barbecuing in October in England?  We cooked Tikka Kebabs from Supercook.  We served these lamb kebabs marinated in ginger, coriander and chillies with a mint and cucumber raita and naan bread.  We opened a bottle of Sierra Almiron Enologica 2008 from the Sunday Times Wine Club.  This is a Spanish Tempranillo-based organic red with flavours of black fruits. There was an acidity that worked well with the spices in the dish, but the wine had a bit of a metallic aftertaste on the finish that reviewers elsewhere have noticed.

A Spanish Tempranillo is a Hit with Herby Lamb Kebabs

Two barbecues in a row – in England?   Lamb kebabs in a Herb Marinade from Supercook.   We both were surprised that 24 hours marinating in white wine and herbs did not infuse a little more flavour to the lamb.  However, it was still pleasant.  We looked to a Spanish red to provide a match and were not disappointed.  We tried a bottle of Dualista Tinto Roble 2008 from Sunday Time Wine Club.  This Spanish Tempranillo was fruity and smooth because of the oak.   There was a lovely affinity between the lamb/herb combination and the wine.

Aussie Verdelho Suits Pork Satay Kebabs

Barbecue time.  We did Pork Kebabs with a Satay Dipping Sauce from Supercook and I was looking for a medium-dry wine, possibly a Riesling.   However, we also had a bottle of De Bortoli Unoaked Verdelho 2009 from Sunday Times Wine Club that I thought might go well.  This crisp white from Australia with lime and citrus flavours suited the Thai spices very well.

 

A Chilean Carmenére Great with Marinated Barbecued Beef Kebabs

We had a barbecue and started with some Kebab Massalam.  This recipe from Supercook is made of minced beef mixed with spices and yoghurt.  We also had some of  Tesco’s Finest lamb and herb burgers.  We opened a bottle of Rey de Los Andes Carmenére 2009 from the Sunday Times Wine Club.  We found the spiciness of the wine complemented the kebabs beautifully.  However, the lamb burgers didn’t work so well.  There was something not quite right in the aftertaste.  Maybe it was the particular herb combination?

An Aussie Shiraz/Cabernet Goes Well with Barbecued Keftedes

Barbecue time and we were keen to try Jamie’s Keftedes from Jamie Does.  Keftedes are beef meatballs and we served them with flatbreads and pitta.  We chose a bottle of The Optimist Shiraz/Cabernet 2009 from Sunday Times Wine Club.  This was a powerful red and the meatballs were not particularly strongly flavoured, but it worked quite well.  The combination tended to accentuate a smooth, plummy aftertaste in the wine.  Very pleasant.