We love our food almost as much as we love our wine! Every week we are going to be giving you a delicious recipe that matches perfectly to one of our wines.
This italian inspired dish is the perfect accompaniment to a slow roasted rack of lamb.
2 tablespoons olive oil1 teaspoon coriander seeds, toasted and ground
1/4 teaspoon chilli flakes
2 red onions, cut into rings
5 garlic cloves, crushed
6 sprigs thyme
1 teaspoon white wine vinegar
2 teaspoons balsamic vinegar
1 teaspoon brown sugar
800g pumpkin, peeled, seeded, cut into 2cm dice
1/3 cup pine nuts
1/2 cup raisins
freshly shaved parmesan to serve
Preheat the oven to 180°C. Combine all the ingredients except for the pine nuts, raisins and parmesan in a roasting dish and roast for 20 minutes. Add the pine nuts and raisins and cook for a further 10 minutes or until the pumpkin is tender. Mash all ingredients to your desired constancy and serve.
Wine Pairing – Bald Hills 3 Acres Pinot Noir 2012
If serving this dish with lamb, we would recommend a young Pinot Noir, preferably one which has not “softened” too much and retains a little acidity. Pinot is lovely with lamb and the acidity cut’s back the richness of the Pumpkin Agrodolce. I would also serve a Pinot Noir Jus on the side and a few wilted greens for the colour and balance. Enjoy!