Braised Pork with Chestnuts
1 joint of Pork,about 6lb – not too fatty
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 onions, sliced
1 pound peeled chestnuts
3 turnips
6 cups water
Sprinkle the meat with the salt and pepper. Place in a large baking tray with 1/2 cup of water and roast until all the liquid has evaporated and the meat starts to brown. Add the onions, 5 cups of water, cover with foil and cook on medium heat for 1 hour. Add the chestnuts and cook covered for another hour. Meanwhile, peel the turnips and cut them into chunks. Add them to the Roast with the Chestnuts plus the remaining water and cook another 45 minutes covered. Taste for seasonings. It probably will need salt and pepper. By this time there should not be much liquid left. Remove the Roast to a serving platter and using a slotted spoon, scoop out the Chestnuts and Turnips and place around the meat. Pour the remaining liquid over the meat or in a sauceboat and serve immediately.
Pork needs a fairly light red or rich white to accompany it so you can really appreciate its subtle flavours and to bring out the best of the Chestnuts, so I would recommend the Marquis De Perissac or the Sainte Marie white.
Taurau Sauvage a la Gardiane
Beef Stew from the Camargue
Camargue rice is famous not only for its red colour but for its nutty flavour and is traditionally served with Gardiane (a slow-cooked beef stew) made with bull's meat.
4 lbs Oxtail (weighed with bone) or 3 lbs beef (cut into 2 inch pieces)
1/4 cup Extra Virgin Olive Oil
1/2 lb bacon (chopped)
2 Onions (chopped)
1 lb Potatoes (diced)
2 cups Beef Stock
1 cup Dry Red Wine
Peel from 1 Orange
1 Onion studded with Cloves
Bay Leaves
1 Garlic Clove (crushed)
1 tbsp Tomato Puree
1/4 cup Green Olives (chopped)
1/4 cup Nicoise Black Olives (chopped)
Thyme, Parsley & Tarragon (chopped)
In a large heavy casserole, heat the olive oil over medium-high heat, then brown the oxtail or beef pieces on all sides, about 5 minutes. Remove the oxtail from the casserole and set aside, keeping it warm. In the same casserole, fry the chopped bacon, chopped onions and potatoes until the onions are golden. Return the meat to the casserole. Pour in the beef stock and wine along with the herbs, orange peel, whole clove-studded onion, the bay leaf, garlic, tomato paste, and chopped olives. Season with salt and pepper. Reduce the heat to low and simmer, uncovered, until the sauce is thick and the meat tender and falling off the bone, about 4 hours. Remove and discard the orange peel, whole onion, and bay leaf. Serve immediately.
I would suggest a red wine that is quite fruity but not too bold/heavy or complex because you would loose the subtle flavours from the stew. Stews in the main are complimented very nicely with good inexpensive wines such as Vins de Pays or Table Wines. The reason for this is that they are not too complex in their structure. You need a wine that will help bring all the flavours together and not fight them. So I would suggest, Prince de Prieur (red), Les Tonnelles or the Brissonet (red).
Arnaki me Spanahi kai Krasi - Lamb and Spinach with Wine
200ml olive oil
1k lamb, cut in large pieces
1 onion, chopped
2 cloves of garlic, chopped
2 tablespoons tomato puree
300ml red wine
1kg spinach, washed 1 lemon, juice of
½ teaspoon ground cinnamon
1 tablespoon fresh parsley, finely chopped
In a large saucepan heat the oil over moderate to high heat. Sauté lamb in the olive oil until browned all over. Add in the onion and garlic and fry until soft, stirring occasionally. Dilute the tomato puree with the wine and pour it onto the meat, adding the cinnamon. Mix very well adding hot water or vegetable stock to just cover the meat. Cover the pan and simmer for one hour. Add the spinach and season well with salt and pepper. Add the juice of one lemon and cook for a further 5 minutes. Add parsley and serve with rice. As for wines to go with this meal - either Chateau Toumalin or Les Tonnelles - these would be my recommendation because of their structure and fruit content. This will really bring the flavours out of both the spinach and the lamb without fighting with their taste.
