The wine park

Wine & Food Pairing with Chef Vicky Ratnani

May 20, 2013 12:54:06 PM

Bodegas Maurodos Prima from the hot Toro region of Central Spain makes juicy full-bodied wines which are not for the faint-hearted. Chef Vicky pairs this robust red wine with some of his innovative creations from the kitchen of Aurus and shares some amazing recipes.

Celebrity Chef Vicky Ratnani at Aurus Celebrity Chef Vicky Ratnani at Aurus

In a candid chat over a bottle of Bodegas Maurodos Prima, we asked him about his philosophy for choosing the dishes for the Spanish wine pairing. Vicky shared that olives, plum tomatoes, saffron, chickpeas and olive oil are some of the key ingredients in Spanish cooking.  Hence he has used these ingredients to create dishes for the wine and food pairing.


To start
1. The chick pea puree and eggplant puree with the crispy bread
2. Parma ham with parmesan cheese
3. Freshly baked Ciabatta

Main Dishes

Cheese Soufflé stuffed Mushroom Caps

Ingredients
1.    Button mushrooms (only caps) 12 to 15
2.    Salt and Pepper  to taste
3.    Olive oil  2 teaspoons
4.    Balsamic vinegar  1 teaspoon
5.    Red chili flakes ½ teaspoon

For the soufflé
1.    Butter 2 tablespoons
2.    Flour 3 tablespoons
3.    Milk 200ml
4.    Egg yolks 4
5.    Egg whites 4
6.    Parmesan cheese 80g
7.    Manchego cheese 30g
8.    Smoked paprika big pinch
9.    Cracked black pepper ½ teaspoon

Method
Marinate the mushrooms with salt, pepper, olive oil, balsamic vinegar, and red chili flakes. Lay them on a tray until you are ready to pipe the soufflé in the caps.

 

In a pan, melt some butter, add the flour and cook on a medium flame for 2 to 3 minutes. Add the milk and whisk well until the mass leaves the sides of the pan. Cool the mixture for a few minutes; incorporate the egg yolks slowly into the mix. Add the grated cheeses and continue folding in. This is the base of the soufflé which can be made in advance and kept in the fridge for 2 days.

 

In the mean while add a pinch of salt to the egg whites and beat them until they appear like soft white peaks. Fold the egg whites into the soufflé base. Spoon or pipe the mixture into the cavity of the mushrooms. Make sure that you fold in the beaten egg whites only when you are ready to bake the mushrooms or else the mixture will get watery and your soufflé will not rise.

 

Bake in a hot oven about 180 degrees Centigrade for 9 minutes until the soufflé has risen. Serve immediately.

Lamb Kebabs with chickpea puree and olive tomato salsa

Ingredients
1.    Minced lamb 180 g
2.    Mint leaves 4 to 5
3.    Smoked paprika big pinch
4.    Zest of lemon  1 teaspoon
5.    Parsley chopped ½ teaspoon
6.    Onion chopped ½ teaspoon
7.    Celery chopped ½ teaspoon
8.    Garlic chopped ½ teaspoon
9.    Salt and pepper to taste

 

Combine all the above ingredients, mix well and rest for 30 minutes. Shape into nice small tikkis. Pan fry for 3 to 4 minutes in olive oil. Set aside.

 

For the chickpea puree
1.    Cooked chickpeas  1 cup
2.    Olive oil 1 tablespoon
3.    Cooking liquid 1/3 cup
4.    Lemon juice ½ teaspoon
5.    Salt and pepper to taste

Blend into a smooth velvety puree

For the salsa
1.    Chopped cherry tomatoes  ½ cup
2.    Black olives chopped 1 teaspoon
3.    Green olives chopped 1 teaspoon
4.    Salt and pepper to taste
5.    Capers chopped ½ teaspoon
6.    Olive oil 1 tablespoon
7.    Parsley chopped 1 teaspoon

Mix all the ingredients in a bowl. Serve with the lamb kebabs and chickpea puree.