Some of you might know that Russell is a pretty dab hand in the kitchen, and with the introduction of two new varietals to the Two Tails family, Marlborough Pinot Noir and Marlborough Pinot Gris, things have been pretty exciting in the kitchen here at home as he has discovered some fabulous food matches for our new wines.
We were lucky enough to be given some delicious venison back straps recently and Russell coated them in Dukkah and served them on a pumpkin mash with a wonderful Pinot Noir jus, it was absolutely delicious!
You can buy Dukkah in most supermarkets or delis, but if you’d like to try making your own, here’s a simple recipe.
- 110g hazelnuts
- 80g sesame seeds
- 2 tablespoons coriander seeds
- 2 tablespoons cumin seeds
- 2 teaspoons freshly ground black pepper
- 1 teaspoon Maldon salt
- Preheat oven to 180 degrees C
- Spread the hazelnuts over a baking tray and cook for 3-4 minutes, until toasted. Remove as much skin as possible. Hint: Rub the hazelnuts between a clean tea towel to do this.
- Place the toasted hazelnuts in the bowl of a food processor and process until coarsely chopped. Transfer to a large bowl.
- Heat a frying pan over medium heat. Cook the sesame seeds, stirring, for 1-2 minutes or until golden. Add to the bowl with the hazelnuts.
- Now add the coriander seeds and cumin seeds to the frying pan and cook, stirring frequently, for 1-2 minutes or until aromatic (the seeds will begin to pop). Use a mortar and pestle to pound the seeds until finely crushed. Or use a clean coffee or spice grinder. Add the crushed spices, pepper and salt to the hazelnut mixture and mix well.
You could also take note of Raymond Chan‘s recommendation; following his tasting Raymond suggested that the 2013 vintage would pair well with pasta, poultry and pork. Here’s what he says….
Light ruby-red colour with moderate depth, lighter on rim. The nose is full and even with gently concentrated aromas of bright dark raspberry fruit harmoniously lifted by red florals. The oaking is subtle and the bouquet reveals raspberry liqueur notes. Medium-full bodied, restrained fruit flavours of dark red cherry and raspberry fruit are melded with delicate herbal notes and red floral elements. This has a subtle sweetness at the core, the wine following a very fine-grained tannin line with background acidity lending freshness and enhancing the fruit. The textures carry the wine to a light, lingering dry finish. This is an elegant, fine-textured and harmoniously flavoured Pinot Noir. Match with pasta, poultry and pork over the next 4+ years. – Raymond Chan