What to eat with this month's ByTheBox

What to eat with this month's ByTheBox

As the crisp air of autumn settles in this May, it's time to cozy up with a perfect pairing of food and wine. Here are some delicious options to try. If you're not a subscriber to our monthly subscription ByTheBox, why not pick up a bottle and give one recipe a go. 

Tre Monti Albana di Romagna Secco DOC Vigna Rocca 2020 with Pan Roasted Tarakihi with Cannellini Beans & Sage

This pairing is all about balancing the Tarakihi with the citrusy character of Albana, and contrasting the comforting richness of Cannellini beans with the firm, grippy palate of this wine. We are blessed with some of the best seafood in the world in New Zealand so by no means do you have to use Tarakihi. Use whatever white flesh fish you can get fresh. This is a simple go-to dish that can sit as a mid week meal or alongside other accompaniments at a dinner party. As the beans are as much of a star of the show as the fish, use dried instead of canned  if you have the time.

2 Tarakihi fillets
250g dried cannellini beans, soaked overnight
3-4 garlic cloves, peeled
A bunch of fresh sage
Sea salt and freshly ground black pepper
3-4 tbsp extra-virgin olive oil

Bring the beans to a boil and reduce to a simmer. Add the garlic and sage and cook for 1 hour or until beans are tender. Be sure to skim off any scum in the process. Drain when cooked and add olive oil, and salt and pepper. Serve with pan roasted fish and top with parsley. 

Kelly Washington Chardonnay 2018 With Twice Baked Gruyere Souffle & Radicchio Salad

It’s perfectly complementary, the savouriness of both Chardonnay and Gruyere, so this Soufflé is a no-brainer in our opinion.  

60g butter, coarsely chopped
60g plain flour, sieved, plus extra for dusting
400ml milk
1 fresh bay leaf
Pinch of nutmeg
180g Gruyère, finely grated
5 eggs, separated, plus 3 extra eggwhites
800 ml pouring cream

Pre-heat oven to 180C. Grease 6 x ramekins. 
First you want to melt the butter over low heat and add flour, nutmeg and salt. Cook for 5 minutes or until mixture starts to foam and flour is cooked. Add milk gradually, stirring to prevent lumps forming. Cook for a further 10 minutes while stirring. Next, stir through 100g cheese. Remove from heat and transfer mixture to a bowl then add egg yolks and combine. 

Whisk whites to medium peaks and fold through in three batches. Pour evenly into moulds. Fill roasting tray with hot water, one-third the height of the ramekins. Bake for 20 minutes (depending on your oven, keep an eye on them). 
Remove from oven and allow to cool before removing from the moulds and place upside down in six ovenproof dishes with sides. Pour cream evenly between souffles and top with remaining cheese and bake for 20 minutes or until puffed up and golden brown. Serve immediately.

Amoise Amphora Gris 2021 With Jerk Chicken, Mango Salsa and Rice

Wines made with skin contact tend to have a robust structure, and an amazing intensity of fruit flavour. So we find the bold, punchy flavours of dishes like Jerk chicken just ideal. This recipe is super simple but jam packed with flavour. The marinade does all the work and is best started one day ahead if time allows. This is a great BBQ dish and a real crowd pleaser. Serve the chicken alongside white coconut rice and a simple mango salsa. If you can’t find mangos, pineapple (fresh or tinned) works well. 

6 chicken thighs
125 ml white wine vinegar (½ cup)
125 ml dark soy sauce (½ cup)
3 tbsp finely chopped ginger
1 Spanish onion
6 garlic cloves
5 spring onions
2 tbsp brown sugar
2 tbsp fresh thyme
3 tbsp olive oil
1½ tbsp allspice
1 tbsp coarsely ground black pepper
2 chillis
Juice of 1 lime

1 mango, cut into small cubes
1 chilli, finely chopped
Juice of 1 lime
1 tsp brown sugar

Place all the marinade ingredients into a blender and pulse until the mixture has been blended to a fine paste. Pour over the chicken and place in the fridge for a couple of hours or overnight if time allows. Preheat your pan or BBQ to medium/ high heat and cook the chicken until cooked through and slightly charred. Make sure you baste with marinade from time to time throughout the cooking process. Mix the salsa ingredients and serve alongside white rice and jerk chicken. 

Atipico Pinot Noir 2021With Pork Meatballs with Orzo

Pork and Pinot doesn’t disappoint, especially kiwi Pinots that exhibit that forward fruit profile and freshness. And who doesn’t love a good meatball dish? There’s something so hearty, warming and comforting about them. We like to make these a little lighter with pork surrounded by a light tomato sauce and Orzo. 

Zest of one lemon
500g pork mince
2 tsp fennel seeds
2 tbsp olive oil
1 onion finely chopped
3 garlic cloves, finely sliced
2 x 400g can tomatoes
1 tbsp tomato paste
100ml chicken stock 
100g Orzo

In a mixing bowl, mix the meatball ingredients with your hands until well combined. Season with salt and pepper and roll into walnut sized balls. Set aside. 

Heat a good glug of olive oil in a pan over medium heat and add onion and garlic and cook for 3-4 minutes, careful not to brown too much. Add the tomato paste and cook for 2-3 minutes. Add the cans of tomatoes and the stock and reduce the heat to simmer. Cook for a further 20 minutes until the sauce has reduced slightly. In a separate pan, cook your meatballs in a little oil until just brown. Add to your tomato sauce and cook for a further 10 minutes.

Meanwhile, cook your orzo in boiling salted water until al dente and add to your meatball mixture. Finish with finely grated parmesan and a good lug of olive oil. 

Gil Family Estates Honoro Vera Monastrell 2020 With Moussaka

The wonderful smokey quality of eggplant comes to the fore with this deep, smokey Spanish red. Moussaka is a deliciously hearty greek dish consisting of mince, eggplant, potato and creamy bechamel sauce. Enough said. 

6 tablespoons of olive oil 
3 Eggplant
800g lamb mince 
1 onion 
4 garlic cloves
1 tablespoon dried oregano
2 tsp ground cinnamon 
2 bay leaves
250ml red wine 
400g tin of tomatoes
500g potatoes, peeled and thinly sliced 
60g butter 
50g plain flour 
450ml whole milk
70g Parmesan

Fry your eggplant in batches in a pan with a little olive oil for 5 or so minutes or until soft. Set aside on some kitchen paper. Next, fry the mince on medium to high heat for 10 minutes or until brown. Remove from pan and set aside. 
Drizzle a little more olive oil into the same pan and add the onion and fry until cooked through but not brown. Then, add the garlic and the spices and cook for a further minute. Add the red wine and reduce by half before adding the tomatoes and 200ml of water. Add the mince back into the pan and cook for a further 20 minutes. Bring a pot of salted water to the boil and cook the potato slices for 5 minutes. Drain and set aside. Now you have all your elements, it’s time to layer. In a large oven dish, layer your meat mixture, followed by your eggplant, then your potato and finish with your bechamel sauce. Bake for 40 minutes or until golden. 

Barouillet Bergecrac Rouge 2020 With Braised Beef Fillet 

The muscular, structured nature of this Bergecrac is ideal next to serious pieces of protein like beef. This is the perfect dish if you’re looking to impress, entertaining or feeding a large group.This recipe is inspired by the iconic River Cafe in London. 
1 x 2kg fillet of beef 
6 garlic cloves, cut in half
A handful of fresh rosemary leaves 
200g prosciutto 
Olive oil 
50g butter 
1 bottle of red wine 

Season the beef generously with salt and pepper. Make a few small incisions in the beef and insert the slivers of garlic in each along with the rosemary leaves. Wrap the beef in with the prosciutto and then tie with string. 
Heat the butter and oil in a large saucepan and brown the meat on all sides. Add the wine until it comes up to ⅓ of the side of beef and cover with a lid or baking sheet. Turn the heat down and simmer for 20 minutes. This cooks the fillet to rare but cook longer if you want to cook the meat further. Thinly slice and serve with the juices and any veg you like. Mashed potato, polenta or garlicky green beans work well.