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Sheep and Goats
Seven hour braised leg of lamb with sweet potatoes
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
One thigh is called Chump. Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Seven hours : slow-cooked in wine with garlic and herbs until the meat falls off the bone.
Sheep and Goats
Marinated leg of lamb with red wine
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Desserts
Black and red fruit pavlova
Pavlova : meringue topped with whipped cream and fresh fruit.
> view pairingsBeef
Bordeaux style rump steak
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
> view pairingsCheeses
Fresh Écume De Wimereux
France. Hauts-de-France. Pas de Calais.
Double cream soft-ripened cheese made from raw cow's milk with a bloomy rind.
Ripening : 1 week.
Sea fish
Monkfish tail with green peppercorn sauce
Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.
> view pairingsSheep and Goats
Seven-hour lamb
Seven hours : slow-cooked in wine with garlic and herbs until the meat falls off the bone.
> view pairingsSea fish
Roasted sea bass with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Seven-vegetable couscous with herb broth
Steamed wheat semolina served with a vegetable stew (purple artichoke, carrot, zucchini, fava bean, turnip, green pea, tomato) accompanied by a spiced broth.
Pair according to the hotness of the harissa spice.
Cheeses
Saint-Paulin
Canada. France.
Pressed and uncooked cheese made from cow's milk.
Poultry
Ginger chicken
Vietnam.
Chicken marinated with turmeric, ginger, chili and honey served with rice.