JUDGING WINES IN CONJUCTION WITH APPROPRIATE FOOD|
Lighter Bodied Dry Red Wines
were judged with Lamb Tenderloin, Marinaded with Basil, Oregano on Pilaf Rice
As presented by Celebrity Chef MICHAEL MANNERS
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1.2kg Lamb Tenderloin
Lamb or beef stock reduced
2.5 cups Long grain
1 brown onion
1 bay leaf
3 cloves garlic
1L Chicken stock
METHOD - LAMB:
Place the lamb tenderloins in a non reactive pan, season
with oil, pepper, herbs.
Allow at least 4 hours marinading.
Preheat oven to 180C.
Heat a pan add oil and a little butter, when hot brown the tenderloins
all over and place in oven to finish, about 5-7 minutes.
Remove and keep warm.
Add reduced stock to the pan and bring to the boil, check seasoning and
add some fresh herbs, finish with a little butter.
Slice the lamb on the diagonal, arrange on the rice and add
sauce to finish.
METHOD - PILAF RICE:
Preheat oven to 150C.
In a saucepan, heat oil and butter, add finely diced onion,
cook until transparent.
Add garlic, bay and a little thyme. Add rice, and stir
though to coat all the grains in the fats, season add the boiling stock, stir
Place in the oven and cook 15minutes.
Remove the bay and thyme and serve.
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