Green Thai curry paired with Mulderbosch 2008 Chardonnay

This Thai Green Curry Chicken recipe features chunks of tender chicken simmered in a homemade green curry sauce along with healthy vegetables (zucchini and red bell pepper). The result is a gourmet-style Thai green curry that is very aromatic and beautiful to serve (great for entertaining!). The key to good green curry is in not only using the right ingredients, but knowing when to add them. Because this curry is made the same as in Thailand (on your stovetop), I recommend using only smaller pieces or cuts of chicken, allowing for faster cooking and the freshest possible taste. ENJOY!

 

 

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Yield: Serves 2 to 3

Ingredients:

• GREEN CURRY PASTE:
• 4 small green Thai chilies, OR substitute 1 to 2 jalapeno peppers
• 1/4 cup shallot OR purple onion, diced
• 4 cloves garlic, minced
• 1 thumb-size piece galangal OR ginger, grated
• 1 stalk lemongrass, sliced thinly OR 3 Tbsp. frozen prepared lemongrass
• 1/2 tsp. ground coriander
• 1/2 tsp. ground cumin
• 3/4 to 1 tsp. shrimp paste
• 1 cup fresh coriander/cilantro leaves and stems, chopped
• 1/2 tsp. ground white pepper (can be purchased at some supermarkets, OR at Asian food stores)
• 3 Tbsp. fish sauce
• 1 tsp. brown sugar
• 2 Tbsp. lime juice
• CURRY INGREDIENTS:
• 4 kaffir lime leaves (can be purchased frozen at most Asian food stores)
• 2 Tbsp. oil for stir-frying
• 1 to 1.5 lbs. (about 0.7 kg) boneless chicken thigh or breast, cut into chunks
• 1 can coconut milk
• 1 red bell pepper, seeded and cut into chunks
• 1 zucchini, sliced lengthwise several times, then cut into chunks
• Generous handful of fresh basil

Preparation:

For lemongrass tips, see: Buying and Preparing Fresh Lemongrass.

1. Place all the "green curry paste" ingredients together in a food processor, and process to a paste. If necessary, add a few Tbsp. of the coconut milk to help blend ingredients. Set aside.
2. Prepare the lime leaves by tearing the leaf away from either side of the stem. Discard the central stem. Then, using scissors, cut leaves into thin strips. Set aside.
3. Warm a wok or large frying pan over medium-high heat. Add the oil and swirl around, then add the green curry paste.
4. Stir-fry briefly to release the fragrance (30 seconds to 1 minute), then add 3/4 of the coconut milk, reserving 2-3 Tbsp. per serving portion for later.
5. Add the chicken, stirring to incorporate. When the curry sauce comes to a boil, reduce heat to medium or medium-low, until you get a nice simmer.
6. Cover and allow to simmer 3-5 more minutes, or until chicken is cooked through. Stir occasionally.
7. Add the red bell pepper and zucchini, plus the strips of lime leaf, stirring well to incorporate. Simmer another 2-3 minutes, or until vegetables are softened but still firm and colorful.
8. Do a taste-test for salt, adding 1-2 Tbsp. fish sauce if not salty enough. If you'd prefer a sweeter curry, add a little more sugar. If too salty, add a squeeze of lime or lemon juice. If too spicy, add more coconut milk. Note that this curry should be a balance of salty, spicy, sweet and sour, plus bitter (the bitter is found in the fresh basil garnish).
9. Serve this curry in bowls with rice served separately, allowing guests to add their own. Top each portion with fresh basil, then drizzle over 2-3 Tbsp. coconut milk, and ENJOY!

Week 7 - MULDERBOSCH CHARDONNAY 2008

                                           

VITICULTURAL PRACTICES

Name of Wine                                                      Mulderbosch Chardonnay 2008

Varietal                                                                  Chardonnay

Area                                                                       Stellenbosch

Soil Type                                                                                                                              Tukulu, Glenrosa, Hutton, Decomposed
                                                                                Malmesbury Shale

Age of vines                                                         19 to 20 years

Trellising                                                              Vertical trellis / 3 cordon wire

Vine Density                                                         ± 3 300 vines / ha

Yield                                                                      7.5 tons

Irrigation                                                                                                                              Yes, drip irrigation

Picking date                                                         8 - 16 February 2008

Grape Sugar                                                         23.1 ° Balling at harvest

Acidity                                                                  7.0 at harvest

pH at harvest                                                       3.49 at harvest

Total production                                                 4771  x 12

WINEMAKING PRACTICES

Fermentation temperature                                 13° – 25° C

Method

The grapes were hand picked from the Koelenhof area and spent two hours on the skins, after which it was pressed to tank and cold settled overnight.  35% of the wine was fermented in stainless steel tanks.  The remainder of the wine was fermented with its own indigenous yeast in French oak barrels, 76% in new barrels and 24% in second fill barrels.  The wine underwent no malolactic fermentation and was left on the gross lees for eight months.  It was then lightly fined and filtered before being bottled. 

Wood ageing: 65% in French Oak (225L) barrels for 8 months blended with 35% tank  fermented.          

                                                                 

WINE DETAILS

Residual Sugar      7.97 g/l       pH                       3.43                        Total SO2             116

Alcohol                  13.26%        Total Acid          6.55g/l                     Free SO2                27

Maturation potential            This wine is drinking beautifully now, but has the ability to mature for another 4 to 7 years.

TASTING NOTES

Lime zest, mineral salts, ripe cut pear and flint notes dance a merry jig on the nose whilst an array of white nectarine, oatmeal and even a hint of walnut tempt the palate. A rich textured mid palate and complex spicy oak nuances are supported with an invigorating/fresh acidity that yields to a persistent finish and farewell notes of pecan pie and squashed grapefruit that linger on and indulge your senses.

SUGGESTED FOOD COMBINATIONS

Fresh Tuna Carpaccio;  duck roasted with a ginger-citrus sauce;  snails;  roast lamb with rosemary;  seafood pasta and smoked fish spring rolls.

ACCOLADES

2008 Vintage:   ««««« John Platter

2007 Vintage:   90/100 in Wine Enthusiast,

2006 Vintage:   «««« in John Platter 

2005 Vintage:   «««« in John Platter 

2004 Vintage:   «««« in John Platter; 89/100 in USA Wine Spectator (October 2007 issue)

2003 Vintage:   «««« in John Platter 

2002 Vintage :  Won a silver medal at the Chardonnay-du-Monde International Competition in France; ««««in John Platter; 92/100
                           in USA Wine Spectator 

1999 Vintage:   90/100 points in the Wine Spectator – 15 May 1999.

1995 Vintage :  «««« John Platter 

1998 Vintage :  «««« John Platter 

1996 Vintage :   John Platter’s ‘Pick of the Bunch’

1994  Vintage :  Listed with SAA; ««««  in  Wine Magazine

1993 Vintage  : «««« in  Wine Magazine; «««« John Platter

1992 Vintage :  «««« John Platter; Gold at the London Wine Challenge

Tuna steak Burger with your Mulderbosch Small Change Chenin

Recipe:

 Tyler Florence’s Tuna Burger with Carrot-Ginger Sauce

Ingredients

• For the Sauce:
• 1 small carrot, roughly chopped
• 1 1/2-inch piece ginger, peeled
• 2 tablespoons rice wine vinegar
• 1 tablespoon toasted sesame oil
• 1 tablespoon low-sodium soy sauce
• Pinch of sugar
• Kosher salt and freshly ground pepper For the Burgers:
• 1 pound sushi-grade tuna
• 2 tablespoons plus 1 teaspoon extra-virgin olive oil
• 2 tablespoons low-sodium soy sauce
• Juice of 1/2 lime
• 1/4 cup chopped fresh cilantro
• 1 tablespoon grated fresh ginger
• Kosher salt and freshly ground pepper
• 1 cup spicy sprouts, for garnish
• 4 whole-grain hamburger buns
• 1/2 avocado, sliced

Instructions

Prepare the sauce: Pulse the carrot and ginger in a food processor until finely chopped. Add the vinegar, sesame oil, soy sauce and sugar and process until smooth. Drizzle in 2 tablespoons water and combine; season with salt and pepper. Transfer the sauce to a bowl and set aside.
Prepare the burgers: Chop the tuna into chunks. Wipe out the food processor and add the tuna; pulse a few times to break up the pieces. In a bowl, mix 2 tablespoons olive oil, the soy sauce, lime juice, cilantro and ginger; season with salt and pepper. Pour over the tuna and process until well blended. Form into 4 patties; brush each lightly with the remaining 1 teaspoon olive oil. Preheat a grill or grill pan. Once hot, add the burgers and cook for 2 minutes on each side for rare, or to desired doneness. Toss the sprouts in the carrot-ginger sauce. Place the burgers on buns and top with avocado and sprouts.

Per serving: Calories 435; Fat 22 g (Sat. 3.8 g; Mono. 11 g; Poly. 6 g); Cholesterol 43 mg; Sodium 662 mg; Carbohydrate 28 g; Fiber 5 g; Protein 32 g

This recipe comes compliments from the following website
http://getfitjournal.com/grilled-tuna-steak-recipe/

Thanks for sharing with Mulderbosch!

Week 5: Mulderbosch Small Change Chenin Blanc

MULDERBOSCH SMALL CHANGE

VITICULTURAL PRACTICES

                                                                                     

 

Name of Wine                                                     Mulderbosch Small Change Chenin Blanc 2009

Varietal                                                                Chenin Blanc

Area                                                                      Stellenbosch

Soil Type                                                              Malmesbury shale, Glenrosa, Hutton

Age of vines                                                        55 – 64 years

Trellising                                                              Bush vines and Trellis

Vine Density                                                        3000vines/ha

Yield                                                                      6 tonnes per hectare

Irrigation                                                              Overhead and Drip

Picking date                                                         3 March 2009

Grape Sugar                                                         24.2 - 25

Acidity                                                                   6.19 g/l at harvest

pH at harvest                                                       3.35

Total production                                                 550  x 12

 

WINEMAKING PRACTICES

Fermentation temperature                  12 - 25°C

                                                                                    Method

This individual new-wave Chenin was made from low-crop Stellenbosch grapes.  The grapes were harvested in the early morning to ensure coolness; crushed and lightly pressed; after which the must was cold settled before being inoculated with a select yeast culture.  Forty five percent of the wine was tank fermented and forty five percent underwent natural fermentation in barrel. The wine was matured for six months in Hungarian oak barrels.  The wine was then slightly sweetened with ten percent Chenin Blanc Noble Late harvest, fined, sterile filtered and bottled.

Wood ageing

Forty five percent of the wine was fermented and matured for six months in new Hungarian oak.  The barrels were rolled once a month while the wine was kept on the lees.

                                                                 

 

 

WINE DETAILS

Residual Sugar                    14.54 g/l                  pH                           3.35

Alcohol                                  14.12 %                 Total Acid               6.48 g/l          

Free SO2                                35 mg/l                   Total SO2               123 mg/l

Maturation potential                                            Drink through 2010 - 2018

TASTING NOTES

Straw-yellow colour. A sensory assault on the nose of honeysuckle, jasmine, Galia melon, cape gooseberry (Physalis), red apple and Valencia orange peel. The palate pictures a steaming baked apple filled with raisins and cinnamon, dripping with honey and dotted with clove and Turkish apricot. A lively acid keeps the wine in check and its farewell is long and rewarding.

SUGGESTED FOOD COMBINATIONS

Serve at 12 – 15°C.  Partner with tuna steak, Indian roghan josh or Bobotie – South African/Malay dish of baked savoury mince served with saffron rice.



                                                        

Week 4: Recipe - Creamy mint polenta with Flank Steak

Flank Steak Over Corn-Kernel Polenta

•    4 1/2 vegetable or chicken stock

•    1 cup cream

•    1 teaspoon salt

•    3/4 teaspoon dried thyme

•    2 cups fresh (cut from about 3 ears) or frozen corn kernels

•    1 1/3 cups coarse or medium cornmeal or polenta

•    2 tablespoons butter

•    2 tablespoons cooking oil

•    1 1/2 pounds flank steak

•    1/4 teaspoon fresh-ground black pepper

•    2 cloves garlic, minced

•    1 cup red wine

•    ½ cup parmesan (or similar hard cheese)

•    mint to taste

•             In a medium saucepan, bring the stock and1  teaspoons of  salt, and 1/2 teaspoon of the thyme to a boil. Stir in the corn and cook until tender, 5 minutes for fresh, 1 minute for frozen. Add the cornmeal/polenta in a slow stream, whisking. Pour in the cream, reduce the heat and simmer, stirring frequently about 20 minutes. Remove from the heat. Stir in the butter, cheese and chopped mint.

•            In a large frying pan heat the oil over moderate heat. Sprinkle the steak with salt and the pepper to taste. Add the meat to the pan and cook for 5 minutes. Turn and cook to your liking, about 5 minutes longer for medium rare, depending on the thickness. Remove.

•                Reduce the heat to moderately low. Add the garlic to the pan and cook, stirring, for 30 seconds. Add the remaining 1/4 teaspoon thyme, the wine and stir to dislodge any brown bits that cling to the bottom of the pan. Boil until reduced to approximately 1/4 cup, 3 to 4 minutes. Slice the steak across the grain and on the diagonal. Serve the steak over a bed of corn polenta, with the sauce drizzled over all.