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WINE CHOICE: Casas del Bosque Carmenere
Valle de Rapel, Chile – This wine will be featured during our Facebook Live Stream on Thurs 23rd April 19h00.
Mini Roast Dinner
Mini roast potato with tender rare steak or burnt aubergine (vg)
The Casas del Bosque Winery have won ‘Winery of the Year’ in Chile twice in a row. They look after the land, farming organically, they are conscious of not using too much water on the estate, they take great care of their staff – they just do things properly and we love them for it. But ultimately the proof is in the wine and their Carmenere has been a favourite since Hannibal Brown launched in 2012. The 2017 offers a great dose of berry flavour with even tannins and a touch of vanilla/cigar character on the end palate. Super with your traditional roast beef supper!
Recipe
- INGREDIENTS
- 1 bag mini potatoes – baby or new potatoes, the ones that are ping pong ball sized or smaller
- Dried mixed herbs
- Sunflower oil, vegetable oil – any oil!
- 1 small steak – I choose bavette if it’s an option (or onglet) or a good looking ribeye, then sirloin, then rump then filet.
- Braai salt, steak seasoning, spice mix – anything you might sprinkle on your meat to give it some umph.
- Salt and pepper
- Horseradish sauce (or creamed horseradish – or Dijon mustard if neither of those available)
- 1 small aubergine (you could do this with a Portabello mushroom too)
- Chives
- Set the oven at 180 C (fan) and get your potatoes out.
- Slice a few millimetres off the bottom of your potato so it has a flat base, then slice the same off the top and hollow out some of the top with a strong teaspoon – up to 1cm deep – your steak/aubergine will sit in here. Prepare all the potatoes but stick to medium size (ie. not too big, not too small).
- In a bowl, pour over some oil whist tossing the potatoes about – do the same with seasoning and a sprinkle of dried mixed herbs.
- Place all potatoes standing on their flat bottoms on a roasting tray and roast for 30 mins. After about 15 minutes give them a juggle to make sure they aren’t sticking.
- They are done when they have a nice colour and are soft when stabbed with a sharp knife.
- Rub oil on the steak and season with your choice of flavouring – we have a shaker made up of dried onion, garlic powder and herbs and spices.
- Heat a little oil in the pan and fry your steak on a hot heat until browned all over – 3 minutes on each side will do me but if you like it better done keep going a little longer. Then take from the pan and wrap in foil and cover with a tea towel. Rest for 20 minutes.
- Take your steak and cut it lengthways so you have thick strips about 3cm wide and then slice those into 1cm slices.
- Place your steak in your potato and then add a dollop of horseradish and a sprinkle of chives to finish.
- Crack open the vino and eat whilst hot!
SPRING WINE AND FOOD TASTING – now via Facebook Live!
Tune in each Thursday at 6.30pm to enjoy a Hannibal Brown wine and food pairing in your own home. We’re streaming our events live via Facebook – go to our page : hannibalbrownwines.