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JUDGING WINES IN CONJUCTION WITH APPROPRIATE FOOD

The Lighter Bodied Dry Red Wines
were judged with Lamb Tenderloin, Marinaded with Basil, Oregano on Pilaf Rice

 

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As presented by Celebrity Chef MICHAEL MANNERS

INGREDIENTS:

1.2kg Lamb Tenderloin
Basil
Oregano
Lamb or beef stock reduced
Oil
Salt
Pepper

2.5 cups  Long grain rice
1 brown onion
1 bay leaf
3 cloves garlic
3 thyme
Salt
Pepper
30ml Oil
50g  Butter
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 and cover. 

Place in the oven and cook 15minutes. 

Remove the bay and thyme and serve.

Click to review previous Chefs’ food recipes for this Category of Wines.



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