Beaufort Vineyard and Estate Winery

Month: August 2018

By in pairing suggestion, recipes, whole food, plant-based Comments Off on Mapo Tofu X G’Wurtz

Mapo Tofu X G’Wurtz

 

Mapo Tofu is a punchy but comforting dish from the Sichuan province in China. This recipe is 100% plant based and will go down a treat with a bottle of G’Wurtz. Our 2016 vintage was made in a dry style, but with all of the gingery jasmine and allspice typical of the noble Gewurztraminer variety. It really is an excellent choice to temper a bowl of spicy and pungent Mapo Tofo. This dish takes no time to cook, so as with most Chinese dishes, it really helps to have all of your ingredients prepped and ready to go.

 

 


INGREDIENTS Serves 4

1 tsp Sichuan pepper corns

2 tablespoons canola oil

1 tablespoon sesame oil

5-6 dried shiitake mushroom, rehydrated and finely chopped

1 thumb-sized piece of ginger, finely grated

4 cloves garlic, minced

4 spring onions, finely sliced

1 tablespoon fermented black beans

1 tablespoon gojuchang, or sambal oelek will work too

500g pack of soft tofu, cut into bite-sized chunks

300ml vegetable stock

3 tablespoons soy sauce

1 tsp sugar

2 tablespoons rice wine

2 tsp corn starch

METHOD

  1. Place a dry wok over a high heat until the wok is very hot. Remove the wok from the heat and add the Sichuan peppercorns. Agitate the pan for 30 seconds until the peppercorns are toasty and aromatic. Set the peppercorns aside.
  2. Heat 1 tablespoon of canola oil in the wok over a medium/high heat and add the chopped shiitake. Fry for 5-6 minutes. Set the shiitake aside.
  3. Heat the remaining canola oil and the sesame oil in the wok over a medium heat. Add the ginger, garlic and green onions and fry for a minute or two until the mix is bubbly and aromatic. Add the fermented black beans and the gojuchang and mix well, frying for a further 2 minutes.
  4. Add the tofu to the wok, along with the vegetable stock, soy sauce, sugar and rice wine. Mix gently and turn up the heat so that the sauce starts to bubble. When the sauce is bubbling, turn down the heat and simmer for 5 minutes, uncovered.
  5. Mix the cornstarch with 150ml of cold water and pour over the tofu. Mix gently and continue to cook until the sauce thickens (about 2 minutes). 
  6. Crush the Sichuan peppercorns and add them to wok , along with the reserved shiitake. Mix well.
  7. Serve immediately, garnished with more spring onion, and served alongside some jasmine rice.

 

By in pairing suggestion, recipes, whole food, plant-based Comments Off on Farinata x Epic

Farinata x Epic

Farinata is a kind of thick chickpea pancake hailing from the Liguria region in north west Italy. It is typically cooked in cast iron in blisteringly hot ovens and then served in wedges as a healthy snack or as an ‘aperitivo’. The white wines of the Ligurian coast are crisp and salt whipped – Pigato, Vermentino and Bianchetta are common and thoroughly delicious, with lots of structural acidity and bright fruit aromas. Not too dissimilar from the whites we produce here in the Comox Valley! And so, if an Italian vacation is out of the question, don’t even worry – pick up a bottle of our 2017 Epic and whip up a skillet of farinata. You’ll be glad you did…

 


INGREDIENTS (makes enough for 6-8 people as a snack)

1 cup of chickpea flour

a really good glug of olive oil (about 4-6 tablespoons)

1 tablespoon finely chopped rosemary

1.5 tsp salt

fresh ground black pepper

METHOD

1.Whisk the chick pea flour with 1 3/4 cups water, then whisk in the salt, rosemary and 2 tablespoons of extra virgin olive oil. Don’t worry – the batter will appear quite runny. Cover the mixture, and set aside at room temperature for at least a couple hours, or ideally overnight.

2. Heat oven to 400°F. Heat 4 tablespoons of extra virgin olive oil in a large cast iron or other oven proof skillet (10-12 inches diameter) over medium-high heat. When the oil is very hot, add the batter – take care as it might splatter a bit. Place the skillet in the oven and cook for about 25 to 30 minutes. Check by inserting a knife in the center; if the knife comes out clean, the farinata is cooked. The top should be a blistery, golden colour. You can fire the farinata under the broiler for a minute or two at the end of its cooking time to achieve this effect.

3. Allow the farinata to cool slightly before cutting it into wedges. Top with some freshly ground black pepper and serve drizzled with some more olive oil.

 

 

 

 

Featured Wines