Oh hello! We’ve added a couple new categories to this section of Beaufort’s website to include 100% plant-based recipes and pairing suggestions for our wines. We will upload tasty (and tested!) recipes often so be sure to check back regularly. Each recipe heading will include a Beaufort wine pairing suggestion, making it easy to find the most delicious dish for your favourite Beaufort blend or single varietal.
Our first recipe is for Chana Masala; a plant-based stew of chickpeas, tomatoes, ginger and cilantro. You can adjust the spice level to your taste, but we think a spicy version is tops paired with our soon-to-be-released 2017 Borealis. Estate-grown Siegerrebe and Schonburger, together with Island-grown Ortega and Epicure, give this off-dry white lots of floral and spice notes and fine mid-palate softness courtesy of partial fermentation in Hungarian oak barrels. In the glass, elderflower aromas give way to more delicate honeysuckle, jasmine and bay. Try Borealis paired with a spicy chana masala for a complimentary conversation between delicate sweetness and tingly spice.
Stay tuned for more details on our 2017 vintage whites, set for release in early May 2018!
INGREDIENTS (serves 6-8 as part of a main)
3 tblsp coconut oil
1 medium red onion, finely sliced
1 tblsp ground cumin
1 tsp sea salt
6 cloves of garlic, minced
2-3 tblsp fresh ginger, finely grated
1 or 2 fresh green chilies, serrano or jalapeno (with or without seeds depending on your desired level of spice!)
1 tblsp ground coriander
1 tsp smoked sweet paprika
1 tsp ground turmeric
800ml of canned tomatoes (1 large can)
2 cans (2 x 398ml) of chickpeas, drained
1 tblsp garam masala
1 tblsp brown sugar
1 large handful of fresh cilantro, roughly chopped
Juice of 1 large lemon or 2 limes, to taste
1. Heat a large cast iron pan over medium heat. Once hot, add coconut oil, onion, cumin and salt. Cook for 2 mins while stirring.
2. Place garlic, ginger and green chilies in a food processor to pulse into a paste. Then, add to the pan with the onions. Stir well.
3. Next add ground coriander, paprika, and turmeric and stir to coat.
4. Next add the tomatoes and chickpeas. If the mixture looks a little too thick, add a cup or two of water or vegetable stock. You’re looking for a semi-thick soup consistency at this point, as it will cook down into more of a stew.
5. Increase heat to medium high until it reaches a rolling simmer, then reduce heat to low or medium-low and maintain a gentle simmer (uncovered) for 15-20 minutes. Stir occasionally.
6. When the chana masala is thickened and bubbly, stir in the garam masala & sugar. Taste and adjust seasoning as required.
7. Remove from heat and stir in some lemon or lime juice and garnish with lots of chopped cilantro. Serve over rice or veggies for a hearty and delicious main.