Back to Bakas

Vivid, dark, red with violet traces in appearance; red fruit, spices, raisins, jam, cocoa nose; it’s a well balanced, good length, and medium to high-bodied, medium-dry wine with fine tannins.

Here’s a suggested food pairing to go with the wine:

Ingredients:

240g rack of lamb (2 cars)
120g Sweet Potato
70g onion
50g Pine Nuts
70 ml Dry white wine
80 ml Dry red wine tannat
15g Gorgonzola
6g Garlic
2 bay leaves
1 Orange
1 Egg
Salt to taste
Thyme to taste
Pepper to taste
Butter to taste
Olive oil to taste

Preparation:

Cleans the ingredients.
Make a marinade for the car with white wine, bay leaf, salt, pepper, thyme, garlic and half the onion.
Peel sweet potatoes and bring to a boil. When cooked mash until a puree, add the grated orange and blue cheese .. Beat the egg whites and mix gently
Bring to boil pinion. Once cooked peel and chop into brunoise (finely chopped). Reserve.
Seal the rack of lamb in a skillet with olive oil. Return to oven to finish cooking. In the same pan used to seal the car and without washing, place the red wine and release the juice that was at the bottom of the skillet, add the remaining onion finely chopped. Pass the sauce through a sieve and return to fire. Season with salt, pepper and add the already cooked and chopped pine nuts.
Mount the plate putting the mashed sweet potatoes on the rack, drizzle with some sauce and garnish with pine nuts.

Note: If you have not Pinion, need not ask.
Seal: Skip the meat in a skillet with hot fat until they are stained with both sides.

Preparation time: 40 minutes + 2 hours for marinating

Related articles by Zemanta

• Wine In Brazil (winecouch.com)
• Barbecue food: Grilled sweet potatoes with lemon zest, mint and feta (telegraph.co.uk)
• Rooting around winter remnants for new flavors (bendbulletin.com)
• Best British recipes: Salmon is party perfect if you serve it whole (telegraph.co.uk)
• An outstanding lunch (ladybirdinfrance.blogspot.com)