Pairings to try at Home

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Recipes

The Cloudy Bay winery team have shared three of their most-loved Pinot & Game dishes for you to enjoy in the comfort of your own home this winter.


A favourite from Jim White, Technical Director, Cloudy Bay Vineyards

A favourite from Jim White, Technical Director, Cloudy Bay Vineyards

Ingredients:

For the Hare Loin:

  • Hare loin

  • Crushed juniper berries

  • Smoked pancetta

  • Caul fat

  • Salt

For the Sauce:

  • Hare stock

  • Red wine

  • 70% cacao chocolate

To Serve:

  • Potato gratin

  • Wilted greens


HARE LOIN WITH A RED WINE AND CHOCOLATE SAUCE

Paired with 2016 Cloudy Bay Te Wahi

This recipe is the perfect example of a great winter warmer. This quick and easy dish highlights the delicate flavour of the hare meat, which is darker and gamier than rabbit. The hearty savoury loin is balanced out by the sweetness of the wine and chocolate sauce, making for an array of exquisite flavours.  

 

Method:  

Prepare hare loin by seasoning with salt and crushed juniper berries, place a length of smoked pancetta along the seasoned loin and wrap in caul fat.

Pan fry loin quickly on high heat, rolling to melt all caul fat and rest in a warm place.

Prepare sauce by reducing hare stock with a good splash of red wine. Just before serving add a small square of 70% cacao chocolate to thicken the sauce.

To serve, slice hare loin in diagonal slices and drizzle with red wine sauce. Serve with potato gratin and wilted greens.



A favourite of Yang Shen, Estate Director, Cloudy Bay Vineyards

A favourite of Yang Shen, Estate Director, Cloudy Bay Vineyards

Ingredients:

For the Duck:

  • 1 (4 1/2 pound) duck (2 kilograms)

  • 1 orange

For the Marinade:

  • 1 tablespoon ginger (finely chopped)

  • 2 cloves garlic (minced)

  • 1 green onion (finely chopped)

  • 1/2 tablespoon salt

  • 1/2 tablespoon sugar (demerara sugar preferred)

  • 1 tablespoon light soy sauce

  • 1/2 tablespoon dark soy sauce

  • 2 tablespoons rice wine (Shaoxing preferred)

  • 1 teaspoon five-spice powder

  • 1 chenpi (sun-dried tangerine peel)

For the Glaze:

  • 4 tablespoons maltose syrup (or honey)

  • Optional: 1/2 teaspoon red food colouring

  • 1 tablespoon rice vinegar

  • 1 cup water (warm)

 


CANTONESE ROAST DUCK

Paired with 2016 Cloudy Bay Pinot Noir

Cantonese roast duck is a great way to celebrate the tradition of roasted meats common in Hong Kong. From flavoursome stir fry’s to hoisin-infused Peking styles, hero-ing roast duck allows you to use a multitude of Asian flavours and ingredients including Shaoxing rice wine, chenpi (dried tangerine peel) and sweet bean sauces.

 

Method:  

In a large plastic bag, mix all of the marinade ingredients: ginger, garlic, green onion, salt, sugar, light soy sauce, dark soy sauce, rice wine, five-spice powder, and chenpi.

Add the duck to the marinating bag and marinate overnight to 24 hours before cooking.

When ready to cook, prepare the glaze. In a small saucepan, add the maltose, rice vinegar, and water. Bring it to the boil and ensure it's completely combined. Remove from the heat.

In a pot, bring 2 to 3 quarts of water to a boil. This water will be poured on the raw duck to make the skin crispier.

Stuff the duck with a wine bottle and place it in a clean sink. Take a ladle to scoop some boiled water and pour it on the duck. Make sure you pour the hot water onto every part of the duck. Be very careful when you are doing this procedure so you don't scald yourself. After you have done this, leave the duck to dry.

When the duck has dried, use a brush to brush the maltose and vinegar water on every inch of the duck skin and leave it to dry. Repeat this procedure three to four times.

Preheat the oven to 220 C.

Place the duck on a roasting rack. Pierce the orange a few times then stuff it in the duck and roast the duck for 35 minutes. Then turn the oven temperature down to 180 C and roast for another 20 minutes. Turn the duck a few times for better results. Make sure you also baste the duck with the maltose water at least a couple times during cooking.

Remove the duck from the oven and let it rest for 10 minutes. Place it on a chopping board and cut it into bite-sized pieces.

Serve and enjoy!

 

A favourite of Kat Mason, Wine Communications Manager, Cloudy Bay Vineyards

A favourite of Kat Mason, Wine Communications Manager, Cloudy Bay Vineyards

Ingredients:

  • 2 rabbits - prepared and cut into pieces (still on the bone)

  • 100 grams butter

  • 2 onions - finely diced

  • 2 stalks of celery – finely diced

  • 2 carrots – finely diced

  • 2 rosemary sprigs

  • 2 sage leaves

  • 2-3 thyme stalks

  • 2 tbsp fennel seeds – toasted

  • 500ml milk

  • 500ml chicken or vegetable stock

  • Salt & pepper

RABBIT RAGU

Paired with 2016 Cloudy Bay Pinot Noir

Rabbits are something of a pest in the region and so occasionally friends of mine will turn up with bags of rabbits for our freezer. This recipe slowly braises the rabbit, the milk offsetting any overtly gamey character from the rabbit itself and creates a very comforting autumnal ragu to accompany fresh pasta.

 

Method:  

Melt the butter in a deep, heavy based pan.

Dust the rabbit pieces in flour. Add to the pan, two or three at a time, and brown on all sides. Set aside.

Add the onions to the pan and fry over a medium heat until soft and translucent. Do not brown.

Add celery, carrot and fennel seeds. Cook until the carrot is soft.

Add milk and stock, as well as the rosemary, thyme and sage. Bring to boil and season to taste. I usually add a substantial amount of black pepper. Salt may not be needed, depending on the stock.

Return the rabbit pieces to the pan, and cook at a low simmer for 1 ½ hours or until the meat is tender.

Remove the rabbit pieces, and take the meat from the bones.

While deboning the rabbit, remove the rosemary, sage and thyme from the sauce, raise the temperature and reduce. Season to taste.

Return the rabbit to the sauce, stir through and serve with pappardelle pasta.


Variation
If you have access to some delicious wild mushrooms, fry these in garlic and butter and add to the sauce at the end.