Recipe by Melie’s Kitchen
Ingredients:
Green Curry Dressing:
¾ cup Kara full-fat coconut cream
Zest & juice 1 small lime (roughly 2 Tbsp juice)
30g fresh coriander
1 clove garlic, peeled
1 Tbsp + 1 tsp fish sauce
1 Tbsp caster sugar
1 tsp finely grated ginger
½ tsp rice wine vinegar
¼ tsp curry powder
Pickled Chillies:
2 fresh jalapeños or green chillies, thinly sliced into rounds
2 Tbsp caster sugar
3 Tbsp rice wine vinegar
Kaffir Lime Oil:
6 kaffir lime leaves
30g fresh coriander
⅓ cup olive oil
Crudo:
200g fresh kingfish fillets
Coriander, to garnish
Method:
Dressing:
Add all dressing ingredients to a small jug or bowl. Using a stick blender, blitz everything together for about 2 minutes, until smooth and green (alternatively, use a NutriBullet). Season to taste with fish sauce, if needed. Set aside to serve.
Pickled Chillies:
Thinly slice chili and add to a small bowl along with vinegar, sugar and ¼ tsp salt. Stir to dissolve sugar, then set aside to pickle for about 30 minutes.
Kaffir Lime Oil:
Add kaffir lime leaves and coriander to a heat-proof bowl. Bring a kettle to the boil, then pour boiling water over the herbs. Let the herbs soak for about 10 seconds, then drain immediately through a sieve. Rinse with cold running water straight away, until herbs have completely cooled. Dry the blanched herbs thoroughly using a clean tea towel. Add blanched herbs and olive oil to a small jug or bowl. Using a stick blender, blend for about 2-3 minutes, until herbs have completely broken down and the oil starts to heat up and steam (alternatively, use a NutriBullet). Line a jar or small bowl with a piece of cheese-cloth or muslin (a thin linen tea towel also works), then secure the cloth with a rubber band around the rim of the jar. Pour the oil herb mixture onto the cloth, then set it aside to slowly drip through (similar to how you would make almond milk). You should be left with a bright, emerald green oil. Discard the herb pulp left behind.
Crudo:
Thinly slice kingfish against the grain, roughly 4 mm thick. Serve the green curry dressing on a serving plate (I did two plates, you will have some dressing left over). Lay slices of kingfish on top, then drizzle over some of the kaffir lime oil. Drain pickled chillies then scatter them on top. Garnish with coriander.
We’re excited to introduce a new addition to our Babydoll collection – Shiraz!🍇
With grapes sourced from Australia’s Clare Valley region, Babydoll Shiraz boasts lifted aromatics of dark cherry and black forest fruits with hints of spicy oak. On the palate, you’ll enjoy intense flavours of ripe blackberry, dark fruits, and plum.🍷💙
The 2022 vintage was exceptional, thanks to the nearly perfect conditions in Clare Valley. Consistent winter rainfall and a La Nina weather event provided ample moisture for healthy canopy growth, resulting in an excellent fruit set and an abundant crop.
Babydoll Shiraz will pair beautifully with rich red meats such as braised beef short ribs and can be enjoyed now, or cellar for up to 3-5 years.
Cheers!
Now available at selected Woolworths stores throughout New Zealand and online here at Babydoll Wines.
Shiraz Fun Facts
🌏 Origin Story: Shiraz, the globetrotting grape, hails from France’s Rhône Valley but quickly set up shop in Australia, where it became a superstar.
🪇 Flavour Fiesta: Known for flavours of blackberry and plum, plus a subtle spicy kick that’s like a party in your mouth.
🧑🎤 Aging Gracefully: This wine ages like a fine rock star, getting more complex and interesting with time.
🍽️ Food’s Best Friend: Loves cozy dinners with BBQ, grilled meats, or anything that’s hearty and a little messy.
🎉 Popularity Contest: Shiraz is the life of the party, topping the charts as one of the world’s most beloved red wines.
What better way to spend a Saturday than enjoying a long lunch and a bottle of bubbles with your flock? 🍇
This spread features some caramelised pumpkin honey toasts with goats cheese, a beautiful orange & fennel salad, and a creamy creme fraiche pasta with parmesan chicken meatballs – divine! You’ll want to save this menu for your next lunch or dinner party – it pairs perfectly with Babydoll Sparkling Rosé🥂💗
To recreate any of these mouth-watering dishes, see recipes:
- Caramelised Pumpkin Toasts with Dill, Goats Cheese & Honey
- Creamy Chicken Meatball Pasta with Sage, Parmesan & Mascarpone
- Fennel & Orange Salad With Citrus Dressing & Warm Toasted Walnuts & Dates
Recipe by Melie’s Kitchen
Chicken Meatballs
Ingredients:
800g chicken mince
3 cloves garlic, minced
⅔ cup panko breadcrumbs
½ cup finely grated parmesan
1 tsp each dried Italian herbs & chilli flakes
1 handful fresh sage leaves
Sage & Mascarpone Pasta
Ingredients:
1 Tbsp each butter, finely chopped fresh sage & thyme
1 shallot, thinly sliced
2 cloves garlic, thinly sliced
½ cup Babydoll Sparkling Rosé
1 ¼ cups Israeli couscous
650-750 ml chicken stock
⅓ cup mascarpone
2 handfuls baby spinach
½ cup finely grated parmesan
Method:
Add all of the meatball ingredients, except for the sage, to a large bowl along with 2 tsp flaky sea salt. Mix together, until combined. Using gloves (or oiled hands), roll heaped tablespoons of the mixture into balls.
Heat a generous drizzle of olive oil in a large, deep frying pan on medium heat. Add the meatballs and cook for 8-10 minutes, turning often, until golden and cooked through. Add the sage leaves to the pan for the final 2 minutes of cook time. Transfer meatballs to a plate and keep warm.
Return the frying pan to medium-high heat. Add the butter, sage, thyme, shallot and garlic. Cook for 2 minutes, stirring, until softened and fragrant. Add Babydoll Sparkling Rosé, stir and bring to a simmer. Add the couscous and stock (start off with 650 ml). Cook over medium heat for 12-15 minutes, stirring often, until the couscous is just tender. Add more stock to the pan as needed during cooking if it starts to look a bit dry. Stir through the mascarpone and baby spinach, until wilted. Season to taste with salt and pepper.
Serve the pasta topped with the meatballs. Garnish with extra herbs and grated parmesan.