Mains
Dad was the first person I know who added fruit to the meat of our main meal. How weird it seemed for him to add sultanas to our curry, or so I thought all those years ago. And he loved making his precious cumquat brandy each year. We're going a bit retro with this dish.
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Slow Roasted Spiced Goose served with Saffron Potatoes Roasted in Goose Fat, Brussels Sprouts with Prosciutto and Walnut Sauce, Dutch Carrots Braised in Orange Juice and Roast Onions Stuffed with Herbs
Serve with 2011 Magnum of Bloodwood Pinot Noir
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Serve with our 2005 Maurice - a mighty fine wine, but not available on bloodwood.biz. However, we have a small stash if you want to avail yourself of some. Phone us or drop by the vineyard.
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MAIN ~ RELISH THEM SHANKS
Coriander, turmeric and rosemary lamb shanks with carrot, cauliflower and turmeric rice.
Serve with 2009 Maurice or 2008 Malbec (from the archives; not available on bloodwood.biz. However, we have a small stash if you want to avail yourself of some. Phone us or drop by the vineyard.).
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Continuing on the theme of healthy, wise and well, as all good Virgos do, this main will continue the process of nourishing your guests, contributing to their overall good health and wellbeing.
Best served with Bloodwood's 2011 Shiraz * New
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Cabernet and lamb are usually a match made in heaven. Our 2014 Cab Franc is young and sweet fruited, quite robust for a CF. Being a more medium-bodied red, it can cope with the combined richness of beetroot and the sweetness of pumpkin, with those fine but youthful tannins counterbalanced by the crunch of hazelnuts and the chewiness of underdone lamb. Hope you agree it balances out and works...
Serve with Bloodwood 2014 Cabernet Franc * New
(In fact any of our family of Cabernet reds would suit this dish: e.g. Cab Franc, Merlot, Malbec, as well as Cabernet Sauvignon and Maurice).
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Peppered steak never goes out of fashion.
Serve with Bloodwood 2012 Pinot Noir or 2014 Cabernet Franc * both new releases.
Yes, our Pinot at this early stage has some tannins, which can easily handle the pepperiness of this dish.
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Quite a few mouthfuls of delish "CH's" in here, and to top this dish off it's best served with another "CH", Bloodwood's 2013 Chardonnay.
Much of the preparation can be done beforehand, something of a necessity with this course.
The Chermoula can be made up to two days beforehand, but the Chapatis have to be made hot on the spot.
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Delish served with Bloodwood's new 2013 Pinot Noir.
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