TNWG Food Recipes
Cheesy Leeks
INGREDIENTS: (Serves 4)
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1 leek (thinly sliced)
a good knob of butter (75g-ish)
1 tbsp plain flour
1 tsp of English Mustard
100g of grated cheese (Red Leicester or Cheddar)
200ml of milk (warmed)
sprinkle of oregano
salt and pepper
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METHOD:
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1. On a slow heat, put the butter and sliced leek in a saucepan with the lid on and just sweat the leeks down until there is no moisture remaining in the pan.
2. In a second pan, just warm the milk in a saucepan, but not upto boiling, just warmed through.
3.Once done, add the flour to the leeks and cook for 1-2 minutes.
4. Then follow with the warmed milk, 3/4 of the grated cheese and the teaspoon of mustard. Again cooking through for 2-3 minutes until the mixture has started to thicken.
5. Add the sprinkle of oregano, salt and pepper.
6. Take off the heat and transfer to an oven dish - heating the oven to 200 degrees Celsius.
7. Sprinkle the last 1/4 of the cheese on top and place in the oven until browned on top - typically 20mins or so.
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TNWG Wine Pairing Suggestions: I like this with a nice crisp white wine - typically with something like a Gruner Veltliner or a White Graves bottle.
Prawn Laksa
INGREDIENTS: (Serves 2)
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splash of olive oil
1 vegetable stock cube
3 tbsp Thai red curry paste
400ml coconut milk
2 tsp fish sauce
100g rice noodles
2 limes, juice of 1 and the other halved
200g cooked king prawns
1 red chilli (seeds left in and chopped)
half a pack of coriander (chopped)
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METHOD:
1. Heat the oil and add the chilli to cook for 1-2 mins and then add your curry paste and stir and cook for 1 more minute.
2. Dissolve the stock cube in a jug of around 700ml of boiling water then pour into the pan.
3. Tip in the coconut milk and bring to the boil.
4. Add the fish sauce and a little salt and pepper.
5. Throw the noodles in and cook for around 4 minutes or until softened. Squeeze the lime juice over and add the prawns and cook through until warm (around 3-4 minutes).
6. And lastly add the coriander and save a little to serve on top too.
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TNWG Wine Pairing Suggestions: Vinho Verde always goes nicely I think with this dish or a Viognier.
The Northern Wine Guy's Steak Pie
INGREDIENTS: (Makes 1 large pie)
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500g braising / stewing steak
1 large onion (diced)
1-2 carrots (sliced thinly)
150g mushrooms (sliced)
2 beef stock cubes
450ml hot water
4 tbsp tomato paste
1 tbsp dried thyme
3 bay leaves
5 tbsp cornflour
1/2 tsp salt
1 tsp sugar
1 egg (beaten)
puff pastry
few dashes of Worcestershire sauce
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METHOD:
1. Cook the beef in oil (ideally roll it in a little plain flour) until browned off. Add the browned beef to the onion, carrot and mushrooms and place in the slow cook.
2. Add the rest of the ingredients into the slow cooker and cook on high for 4 hours.
3. Let cool in a pie dish then put the puff pastry over the top and egg wash the top.
4. Oven bake for 20 minutes.
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TNWG Wine Pairing Suggestions: This is all about the big bold Cabernet Sauvignon's of the world or something punchy and deep like a Carmenere.​
Beef Burritos
INGREDIENTS: (Makes 8, Serves 3-4)
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1 onion (finely chopped)
4 garlic cloves (finely chopped)
1 tbsp ground cumin
1 tbsp ground coriander
a pinch of cayenne pepper
1 tsp oregano
500g beef mince
a pinch of caster sugar
1 tbsp white wine / cider vinegar
400g chopped tomatoes
400g black beans / kidney beans
8 wraps
500g rice
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METHOD
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1. Cook onions and garlic until translucent and soft. Then add beef mince and brown before adding oregano.
2. Once all cooked, stir in the sugar then a splash of the vinegar and the chopped tomatoes.
3. Cook for 5 minutes and then add the beans AND water from the can and simmer for 20 minutes until thickened and ready to serve.
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Additionals to add should you wish: Guacamole, Avocado, Jalapenos, Chillies, Sour Cream and/or Shredded Lettuce.
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TNWG Wine Pairing Suggestions: Tempranillo based red or a Malbec to go with this one.
Roasted Tomato and Red Pepper Prawn Linguine
INGREDIENTS (Serves 6)
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2 Red peppers (seeds removed, cut into wedges)
8 large tomatoes (cut into quarters)
1/2 cup olive oil
3 garlic cloves (sliced)
finely grate zest and juice of 1 lemon
5 fresh thyme sprigs (leaves picked)
20 large prawns
1/2 cup basil leaves, torn
80g butter
500g spaghetti
1 bunch of rocket
1 red chilli (sliced to serve on top)
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METHOD:
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1. Place the peppers and tomatoes in a roasting dish with the oil, garlic, lemon zest and thyme. Bake for at least 1 hour, can take upto 1.5 hours at a low temperature - 140 degrees.
2. Remove from the oven, add the prawns and bake for a further 5 minutes.
3. Remove from the oven, add the torn basil, butter and lemon juice. Season and bake for a further 5 minutes before removing and setting to one side.
4. Meanwhile cook the pasta as per the packet cooking times.
5. Once the pasta is cooked, strain and leave a little of the pasta water just to loosen up the roasting dish if lacking in a little bit of liquid. Add the pasta to the roasting dish and add plenty of black pepper, the rocket and sliced chilli to serve.
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TNWG Wine Pairing Suggestions: Gavi or Chablis or a South African Chenin Blanc for me.
Scallops with Vietnamese Herb Dressing
INGREDIENTS: (Serves 2)
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4 scallops (can use 6 if they are small or a bigger feed)
1/2 red chilli (finely chopped)
small bunch of coriander
small bunch of mint
1/2 a thumb size of ginger
1/2 a clove of garlic
1 spring onion
1 tbsp fish sauce
1 lime zested and juiced
1 tbsp soft brown sugar
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METHOD
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1. Put all of the ingredients for the herb dressing into a food processor with 1-2 tbsp of water.
2. Cook scallops (literally should be not a lot more than 2-3 mins on each side).
3. Plate them up (ideally in their shells for presentation where possible), but otherwise with the herb dressing drizzled over the top.
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TNWG Wine Pairing Suggestions: Albarino for this one for definite, however, if you don't have that in the cupboard, then try an unoaked chardonnay.
Takeaway Style Lamb Doner Kebabs
INGREDIENTS: (Serves 4)
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1 pound / 454g of lamb mince
1 tsp salt
1.5-2 tsp cayenne powder (depends on spice, we like it spicy)
1.5 tsp garlic powder
1 tsp dried oregano
1 tsp ground cumin
1 tsp mixed herbs
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METHOD:
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1. Mix the lamb mince in a bowl with all of the above ingredients.
2. Once mixed, shape into log shape that fits length ways into your slow cooker.
3. Without any oil and any pre-cooking, place the mixture into a slow cooker and put on low for 6 hours or high for 4 hours to cook.
4. Once cooked, bring out of the slow cooker and place on a chopping board to rest for 10-15 minutes before carving either in strips with a knife or with a peeler to make it look more takeaway-esque.
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Serve with pittas or wraps and salad of your choice - we like jalapenos, extra chilli sauce and some tzatiki with our salad.
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TNWG Wine Pairing Suggestions: It's lamb again, but for this try with a Merlot, or if you have made them pretty spicy, try using a Riesling as an alternative!
One Pot Vegetable Lasagne
INGREDIENTS: (Serves 4-6)
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2 tbsp olive oil
1 onion (diced)
3 garlic cloves (crushed)
1-2 courgettes (diced)
200g button mushrooms (sliced)
1 tin of chopped tomatoes
200g spinach (could use kale)
200g fresh lasagne sheets
handful of torn basil
70-80g parmesan grated
1 mozzarella ball (sliced)
1 tsp dried oregano
1 tsp mixed herbs
salt and pepper to season
few shakes of Worcestershire sauce
1 celery stick (diced)
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METHOD:
1. Fry the garlic, onion, courgette, celery and mushrooms in a little oil for 5-10 minutes until soft.
2. Add the tin of chopped tomatoes and 200g of boiling water and simmer for 10 minutes.
3. Add spinach and the fresh lasagne sheets (slicing it into thin strips).
4. Stir in the basil, most of the parmesan and half of the sliced mozzarella
5. Add the rest of the cheese at the top of the dish and grill / oven cook until the cheese has turned brown.
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TNWG Wine Pairing Suggestions: Now what time of year are we? It could go supremely well in summer with a lovely English still rose wine, but in winter I am going with Cabernet Franc.
Slow Cooker Beef Chilli
INGREDIENTS: (Serves 6)
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500g beef mince
1 can of chopped tomatoes
1 can of red kidney beans
1 onion (large - diced)
1 red pepper (diced)
2 garlic cloves (minced)
4 tbsp tomato paste
1 beef stock cube
150ml hot water
1 tsp oregano
2 tsp coriander (dried or chopped)
2 bay leaves
salt and pepper
2 tsp cumin
2 tsp hot chilli powder
2 1/2 tsp paprika
1 tsp Worcestershire sauce
1/2 tsp dark brown sugar
3 tbsp cornflour
1 fresh red chilli
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METHOD:
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1. With a drop of oil, pan fry the onion and garlic then when soft add the mince until browned and red pepper.
2.Once browned, add everything to the slow cooker, season with salt and pepper and cook on high for 4 hours or low for 8 hours.
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Serve with rice, gauacamole, sour cream and extra sliced fresh chillies for those who like an added kick.
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TNWG Wine Pairing Suggestions: I typically would always go with a German Riesling or a Chenin Blanc with my chilli to offset the heat, but if you want to feel warm and go with the flow...then you could look at a nice red from Beaujolais to compliment the dish. Or go wild, and go all in, and have a Cabernet Sauvignon but be warned this won't ease the spice!
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The BEST Yorkshire Puddings
INGREDIENTS: (Makes 8 large or 16 small)
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140g plain flour
4 medium to large sized eggs
200ml milk
salt and pepper to season
sunflower oil (in order to ensure it doesnt stick)
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METHOD:
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1. Tip the flour into the bowl and beat in the 4 eggs till smooth.
2. Gradually then beat in the milk and add salt and pepper to season the batter.
3. Ideally, leave this in the fridge for a few hours before returning but can be used straight away.
4. Make sure the fan oven temperature is at least 210 degrees, with oil pre heated in your roasting tray.
5. When the oil is hot enough and the oven temperature is at 210, add the batter to the dish used and cook for 20 minutes.
6. Do not open the oven door within that 20 minutes - have faith.
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TNWG Wine Pairing Suggestions: This really depends on whether you are having the yorkies with which meat or alternative meat? But I do love it with a Pinot Noir or a red from Beaujolais.
Greek Lamb Burgers
INGREDIENTS: (Serves 4)
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1 pound / 454g of lamb mince
1/2 red onion (grated)
1 garlic clove (minced)
1/2 cup chopped parsley
5 mint leaves (chopped)
2 tsp dried oregano
1 tsp ground cumin
1/2 tsp paprika
1/2 tsp cayenne pepper
salt and pepper to season
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METHOD:
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1. Literally it is very easy, combine everything together, forming a pattie...and get it oven cooked, on the bbq or frying pan orientated.
Here I added some toasted brioche buns, some gerkins and some lime pickle, along with some crunchy onions....
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TNWG Wine Pairing Suggestions: Go with a GSM and you will not fail! A blend of Grenache, Shiraz and Mourvedre is a great foodie wine. Or alternatively, look to try the lamb with a Xinomavro
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Vegetarian Chilli
INGREDIENTS: (Serves 4)
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1 tbsp of vegetable / sunflower oil
1 onion (diced)
1-2 garlic cloves (crushed)
1 carrot (diced)
1 celery (diced)
1 green pepper (diced)
1 tsp cumin
1 tsp chilli powder
1 tsp smoked paprika
1 tsp dried oregano
1/2 tsp of salt
1 can of chopped tomatoes
1 can of red kidney beans in chilli (ideally)
1 can of black beans (rinsed and drained)
300ml vegetable stock
two handfuls of coriander (one for in the cooking and also for later as garnish)
1 lime (squeezed towards the end of cooking)
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METHOD:
1. Once all of the vegetables have been diced, crushed and sliced as above, you can place into a slow cooker with the vegetable stock, the handful of coriander and the herbs and spices. I.e. place everything outside of one handful of coriander and the squeezed lime into the slow cooker.
2. Cook on low for 5-6 hours or on high for 2-3 hours.
3. Just before serving, add the squeeze of lime to the cooker, and on serving add the handful of coriander.
4. For me personally, I do like a sliced fresh chilli on top too and served with grated cheese, sour cream and guacamole for a larger dish.
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TNWG Wine Pairing Suggestions: A few options here - something like a Barossa Valley Shiraz would be great or alternatively a Pinotage from South Africa.
