2018 Portuguese Wine & Food Tasting Recipes

Thanks to those requesting recipes from last November’s Portuguese wine & food tasting.

Pão frito (fried bread)

INGREDIENTS

  • 400 grams (14 ounces) bread cut into slices
  • 100 ml (1/2 cup) olive oil
  • 6 cloves of garlic
  • Pepper (to taste)
  • Coriander (to taste)

DIRECTIONS Put the olive oil and unpeeled crushed garlic in a frying pan and saute over low heat for about 3 to 4 minutes. Add the bread, season with pepper and chopped coriander and fry it on both sides over medium heat until golden brown. Turn off the heat and serve this delicious appetizer before the main course.

Figos, presunto e queijo de cabra (figs, ham and goat cheese)

Hands-on time 10min. Cooking time about 10 min. Makes 20. INGREDIENTS

  • 1 tbsp balsamic vinegar
  • 2 tbsp runny honey
  • Vegetable oil, to grease
  • 5 figs, cut into quarters
  • 10 slices Parma Ham, sliced in half lengthways
  • 100g (3 1/2oz) hard Goat’s Cheese

METHOD

Preheat the oven to 200C (180C fan). Mix together the balsamic vinegar and honey together in a small bowl. Grease a baking sheet and place the figs skin side down onto it, then drizzle over the balsamic mixture carefully covering each fig. Roast for 10min. Allow to cool slightly. Cut cheese into small pieces and top each fig with a piece of cheese. Wrap each fig in a length of Parma ham. Serve at room temperature.

HINTS:

We can use Melon if figs are not in season. Can also substitute blue cheese or parmesan if you can’t get a HARD goat’s cheese Part of the joy of this dish is the balsamic vinegar pairing with the parma ham.

Camarão alho (garlic shrimps)

INGREDIENTS

  • 2 Ibs shrimp, raw and peeled, no tails
  • 1/2 cup margarine (or butter)
  • 6 garlic cloves, fresh and crushed
  • 1/2 cup dry white wine (can use white cooking wine)
  • 1/2 teaspoon crushed red pepper flakes
  • 1 lemon (need about 1 1/2 oz. fresh lemon juice)

METHOD

Preheat oven to 350 degrees For two pounds of raw, peeled shrimp, saute one stick margarine (I use butter) with six cloves of crushed garlic, slowly on low heat, do not burn the garlic! Then add 1/2 Cup dry white wine (can use cooking wine), 1/2 Crushed Red Pepper, 1/2 oz. Fresh Lemon Juice Place raw, peeled shrimp in a 21/2 quart casserole dish and pour the sauce over the shrimp, cover and bake 20 minutes You’re done! Serve over yellow or white rice or alone with plenty of bread

HINTS

2lb is almost a kilo of shrimps, although I would use peeled and tailed prawns – but frozen from the supermarket. 350 degrees is a fraction under 180 C Bring in a dish that we can warm in the oven and then spoon out into the serving dishes and send out with toothpicks

Bolas de frango com molho de piri piri (chicken balls with a piri piri sauce)

Suggest you go to the supermarket and buy pre-made chicken balls and a bottle of Nando’s Peri-Peri Sauce. Then simply fry the chicken balls in a ½ inch of oil heated medium-high
Turn occasionally to ensure browned and cooked through, about 8 minutes. Transfer chicken balls to bowl. Add sauce and toss until covered then serve with toothpicks.

Carne vinho d’alhos (beef in a wine and garlic marinade)

INGREDIENTS

  • 3 to4 clove fresh garlic
  • 1 Tbsp Portuguese paprika [I used smoked]
  • 1 tsp coarse salt or to taste
  • 6 black peppercorns
  • 1 Tbsp Portuguese olive oil
  • 1 c red (or white wine or equal amounts of both.
  • 1 Tbsp fresh minced crushed red pepper.

METHOD

Using your chef knife (or any knife smash the garlic cloves and finely chopped. ADD all dry ingredients one at a time. BLENDING well, drizzle in 1 tablespoon olive oil .  Then RUB the meat with the spices mixture and place in a nonreactive dish. POUR the wine over the meat to partially or entirely cover it, depending on the recipe. MARINATE the meat, turning occasionally, for several hours. It’s best to marinade overnight in the refrigerator or even 24 hrs for better results

HINTS:

For the meat, I used Rump Steak which marinated well. Sirloin would also have been OK. Be sure to pat dry before grilling or frying else you risk poaching the steak because of the excess marinade liquid. I used the BBQ which gave an extra smokiness. Watch your cooking time as it will vary depending upon the thickness of the steak. I had the plate super hot and did just under 2 mins a side. For one of the thinner pieces, it was about 90 secs a side. If not sure, I suggest trying a small sample first. The aim is for a hint of pink in the middle but obviously one can adjust to personal tastes if doing this as a meal. Be sure to rest the steak. Slice thinly if serving as hors d-oeuvres. The dish name literally means meat in wine and garlic. More often, the recipe uses pork and white wine, but our choice is just as valid.

Committee celebrate the end of 2018

Another successful Cellar Club year started with a BBQ, several tastings, the AGM, another tasting, then mid-year dinner, followed by several more tastings, then finally a very successful end-of-year dinner. 

In upholding tradition, and as a way of celebrating the committees’ work throughout the year, the club’s President hosts an end of year celebration for committee, partners and guests. Each year we celebrate by sampling each other’s favourite wines along with a grand selection of food. This year we were fortunate to sample many labels who have presented to the club and some who have not.  The wines came from the labels La Cilla, Hunters, Clearview, Ruby Bay, Alpha Domus, Awatere River, Rapaura Springs, Lindauer, Okahu Estate, Tyrells, Old Coach Road, Olssens, Ransom, Dry River, Rod MacDonald, Rockburn, and Ash Ridge. A large and diverse range that could have gone down well at any tasting.

Thanks to our gracious hosts, club President Murray and Dina, who organised (with the gods) great weather for the event, along with the committee, wishes members and guests a joyous and safe Christmas. We look forward to seeing you all during 2019 starting with the BBQ in January. Details to come.

Koa Kirihimete
Merry Christmas

From the committee

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December Dinner, Cashmere Lounge

Wednesday 13 December 2017, 7.00pm start for 7.30pm sit down

By now you will studied the menu and indicated to Wayne with regard to your dinner choices.  There really isn’t much more to say.  Looks like a great turnout and we are looking forward to the event.  Unfortunately, or from our point of view perhaps, fortunately, we have the maximum number committing to attend and we are unable to accept any last minute requests to attend if people’s circumstances have changed.  For those who are coming can we please ask you not to arrive before seven.  Your committee will generally be arriving from work and will have some arrangements to sortWe would appreciate a bit of time to get things set up and members could help us by turning up from 7 pm, not earlier.

Wine for the December Xmas Dinner

2017 has been good for the club with great support from our presenters regarding the costs of their presentations etc. So for the December Dinner, we have decided to return the favour by purchasing some bubbles that are a little more expensive than normal. The wine we have chosen for you to enjoy won Gold at this year’s Air NZ wine awards and then went on to receive the Trophy for the best Sparkling White on show. So when you arrive at the dinner venue, you will receive a glass of chilled Aotea, a non-vintage Methode Traditionnelle sparkling wine from the Seifried family in Nelson,

There is an interesting backstory to this wine and we have included a quote from Anna Seifried.  Anna is understandably stoked with this win.  Enjoy the evening and the wine treat.

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Recipies from Nov spanish tasting

Spanish Prawns

1kg bag of prawn tails
3 tbsp crushed garlic
1 tbsp cooking oil
1 cup chopped parsley

Spice Mix

3 tsp paprika
1 tsp cumin
1 tsp nutmeg
1 tsp cayenne
1 tsp onion powder
1 tsp smoked garlic salt
½ tsp sugar

Cook the garlic in the oil, add the prawns and cook until just pink. Toss in the spice mix and most of the parsley. Season, and sprinkle with the rest of the parsley.

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July is Mid-Winter Dinner Month!

The Committee was looking to arrange the always-popular Cuba Street Bistro once again. But as the saying goes, the best laid plans of best-laid men oft gang awry. The building’s owner decided the chosen date would be a good time to undertake earthquake strengthening so the evening had to be scrapped.

However do not despair! Bistro 52 has been selected as the replacement. This is located in Lower Cuba Street and the Club has been there previously – and it very good it was too. The venue has been booked for Wednesday 19 July, with a 6.00pm start for a 6.30pm ordering of your meal. You will be welcomed with a glass of bubbles! Attached to this Newsletter is a Payment Advice for June 2017 (for both the dinner and your subscriptions). Price for the dinner is $52 per person including corkage – it’s BYO of course.

Note the date – this is a week later than the Club’s usual meeting evening. It’s the first week of the students’ new semester and they are still finalising the menu, but they have never let us down before!

This looks even now as though it will be a definite winner!

Payment Advice for June 2017

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