Not the wine… The food! We often find that it’s common for people to reach for a beer when they’re eating spicier dishes, but not in the Two Tails kitchen! Our wines are terroir inspired, supple on the palate and highly reviewed. They’re also easy drinking and easy to pair with food, even spicy or Asian inspired dishes. Two Tails wines are keenly sought by professionals for restaurant wine lists where affinity with food is important.
We’re not daunted by reaching for the chilli peppers when we cook up a storm, and you shouldn’t be either. If you like it hot, you may want to try any of these three recipes…
Prawn Linguine with Chilli, Tomato, Rocket & Lime – Served with Two Tails Marlborough Sauvignon Blanc
Cook some linguine (or spaghetti) al dente.
Add some onion to a frying pan set over a medium heat, until it is softened, but not browned. Add some garlic, chilli, halved cherry tomatoes and a handful of raw juicy prawns and cook through.
To serve, toss the pasta with the tomato and onion mixture, add some rocket, salt, pepper, lime juice and parmesan. Pour your Two Tails Marlborough Sauvignon Blanc, if you haven’t already!
Chilli Salt Squid – Served with Two Tails Marlborough Pinot Gris
Clean and prepare your fresh squid for cooking.
Combine some plain flour, chilli powder and salt in a large bowl. Throw in your squid and toss to coat, shaking off any excess flour.Heat oil in a hot wok until the surface seems to shimmer slightly. Add half the squid and deep-fry for about 1 minute, or until just tender and beginning to colour. Remove with a slotted spoon and drain well on kitchen paper. Repeat process with remaining squid.
Deep fry your coated squid in batches for about a minute, in a wok or deep pan. Remove with a slotted spoon and drain well on kitchen paper. Cook two large red chillies (that have been halved and deseeded) in the same hot oil for about 30 seconds. They will turn a deep bright-red colour; remove with a slotted spoon and drain well.
Serve your squid, garnished with the fried chillies, some spring onion and coriander, don’t forget your Two Tails Marlborough Pinot Gris.
Spicy Duck Salad – Served with Two Tails Marlborough Pinot Noir
Make a dressing by whisking together some lime juice, fish sauce, sesame oil, sugar, and chopped Thai green chillies.
Toast some cashews in a dry frying pan, and mix with some chopped red onion, chopped pineapple, and chopped coriander.
Score the skin on the duck breasts and season well with salt. Put the duck in a cold pan before turning the heat up to cook to your liking, then thinly slice it. Mix the duck in a bowl with your pineapple and nut mixture. Pour on your dressing and toss to combine.
Serve with a glass of Two Tails Marlborough Pinot Noir.