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The Kilkenny Observer Friday 08 October 2021
kilkennyobserver.ie
Dine Me Food & Drink
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Your wine glossary: Part 2
With
Meatball black bean chilli Preparation and cooking time Prep: 10 mins Cook: 30 mins Serves 4
Double the amounts for this one-pot black bean chilli, then freeze the leftovers for busy days. It tastes just as great reheated as it does freshly cooked. Ingredients • 2 tbsp olive oil • 12 beef meatballs • 1 onion, finely sliced • 2 mixed peppers, sliced • ½ large bunch coriander, leaves and stalks chopped • 2 large garlic cloves, crushed • 1 tsp hot smoked paprika • 2 tsp ground cumin • 1 heaped tbsp light brown soft sugar • 2 x 400g cans chopped tomatoes • 2 x 400g cans black beans, drained and rinsed cooked rice, to serve
Method
STEP 1 Heat the oil in a large flameproof casserole dish over a medium heat. Fry the meatballs for 5 mins until browned, then transfer to a plate with a slotted spoon.
STEP 2 Fry the onion and peppers with a pinch of salt for 7 mins. Add the coriander stalks, garlic, paprika and cumin and fry for 1 min more. Tip in the sugar, tomatoes and beans, and bring to a simmer. Season, return the meatballs to the pan and cook, covered, for 15 mins. To freeze, leave to cool completely and transfer to large freezerproof bags. STEP 3 Serve the chilli with the rice and the coriander leaves scattered over. FREEZING Can be frozen for up to three
months. Defrost and reheat in a pan or the oven until piping hot.
One-pot coconut fish curry Satisfy your comfort food cravings with this cheap and simple creamy pasta dish with chunks of ham and crunchy veg Prep: 5 mins Cook: 25 min Serves: 4 Cook our easy one-pot curry in just half an hour, with only 5 mins prep. It’s ideal for feeding the family quickly, on a budget. Serve with rice and yogurt Ingredients • 1 tbsp sunflower oil , vegetable oil or coconut oil • 1 onion , chopped • 1 large garlic clove , crushed • 1 tsp turmeric • 1 tsp garam masala • 1 tsp chilli flakes • 400ml can coconut milk
• 390g pack fish pie mix • 200g frozen peas • 1 lime , cut into wedges yogurt and rice, to serve Method STEP 1 Heat the oil in a large saucepan over a medium heat, add the onion and a big pinch of salt. Gently fry until the onion is translucent, so around 10 mins, then add the garlic and spices. Stir and cook for another minute, adding a splash of water to prevent them sticking. Tip in the coconut milk and stir well, then simmer for 10 mins. STEP 2 Tip the fish pie mix and the frozen peas into the pan and cook until the peas are bright green and the fish is starting the flake, so around 3 mins. Season and add lime juice to taste. Ladle into bowls and serve with yogurt and rice.
Dosage French term for the small amount of top-up liquid added to Champagne just before bottling, sweetened to desired level. Eiswein German term (Icewine in English). Grapes are left on the vine until they freeze. Temperatures of -7C are required. The water content is removed as ice, and the resulting wine is sweet, concentrated and luscious. En Primeur French term for buying wine as “futures”: paying for wine before it is released onto the market in order to secure wines that are in short supply, or at an advantageous price. Not for the faint-hearted. Extract The substances, mostly derived from grape skins and just under the skin’s surface, that contribute TANNIN, colour, glycerol and flavour to a wine. Some wines can be “over-extracted” meaning too much of these elements have been extracted making the wine inky and bitter. Finish Synonymous with “length”: the amount of time a flavour lingers on the PALATE after the wine is swallowed. More is good. Filtration A processed used to clarify wine. Some claim it can also strip flavour so many producers filter very lightly or not at all. Fining Another clarifying process where some gelatinous agent (for example, whisked egg whites) is added to the barrel and sinks through the wine trapping even minute solids. Flor Protective YEAST that is encouraged to grow on certain maturing wines, particularly Sherry. Stops OXIDISATION and adds flavour. Flying Winemaker Globetrotting winemaker/consultant who has no set winery but operates in many, usually employing the latest technology and practices. Forward Tasting term indicating a young wine that is maturing quickly or is made to be drunk young. Free-run Juice The high quality juice that runs from the FERMENTATION tank without pressing. Hybrid Any vine crossing where one or both “parents” is not from the wine vine, VITIS VINIFERA. Late Harvest Designation appearing on bottles (in French, Vendange Tardive) where grapes were allowed to hang on the vine beyond physiological maturity. This over-ripens grapes, usually producing wines that are high in ALCOHOL and off-dry to sweet. Laying down Describes the long-term storage of wine in the belief that it will improve with age. Not many wines are suitable for laying down. Lees The solids left behind after FERMENTATION is complete: dead YEAST cells and grape matter. White wines matured in contact with the lees (in French, Sur Lie) can develop creamy, nutty flavours. Length See FINISH. Continues next week
