Bright and Zesty Cortese
Italian White | 75 cl | 2017 | 12% ABV
- Milk
- May contain traces of allergens
- Celery
As crisp and refreshing as they come! Aromas of citrus fruits and freshly cut grass are met with delicate white peach flavours with a hint of almonds. Bright, lively, and totally moreish. Italian wines are your best friend at the dinner table and this is no exception. Try it with any seafood dish. The Volpi family have run their winery in Tortona in Italy's famous Piedmont region for over a hundred years. It was founded when brothers Secondo and Giovanni Volpi started selling their wines by the glass in a small local inn when they were just teenagers. Over the years this naturally grew until they were ready to bottle and sell their own wines. Under the next generation, led by Carlo Volpi, the estate became a pioneer in farming organically in the region and was officially recognised as an organic producer in the year 2000. Today Carlo remains committed to producing enjoyable wines with a strong regional identity and a committed care for the environment. Ingredients - Grapes (Cortese), Preservatives (<b>Sulphur</b> Dioxide)
Ingredients
1 pot(s)
Pasanda Style Seasoning
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
150 grams
Basmati Rice
20 grams
Onion Marmalade
1 unit(s)
Onion
1 unit(s)
Aubergine
(May contain traces of: Celery)
1 carton(s)
Chickpeas
2 unit(s)
Garlic Clove
1 pot(s)
Nigella Seeds
1 sachet(s)
Vegetable Stock Powder
390 grams
Finely Chopped Tomatoes
25 grams
Desiccated Coconut
1 bunch(es)
Coriander
Not included in your delivery
300 milliliter(s)
Water for the Rice
100 milliliter(s)
Water for the Sauce
Instructions
Enjoy!
Put a large, deep frying pan on medium heat and add the desiccated coconut (no oil). Toast until golden brown, 2-3 mins, stirring occasionally, then remove the coconut from the pan. Tip: Keep an eye on the coconut, you don't want it to burn!
Meanwhile, pour the water for the rice (see ingredients for amount) into a saucepan. Stir in 0.25 tsp of salt and bring to the boil. When boiling, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight fitting lid, stir in the rice and 0.25 tsp of salt, cover with the lid and bring to the boil on medium high heat. Once boiling, turn the heat down to its lowest setting. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, wipe the frying pan clean and put it back on medium high heat with a glug of oil. When hot, lay the aubergine pieces in in a single layer. Fry them until browned and soft, turning a couple of times, 6-8 mins. Tip: If you need to cook the aubergine in a couple of batches, that's fine! Add more oil as the aubergines will soak it up like a sponge!
Return all the aubergines to the pan and add the onion. Lower the heat to medium, cook until soft and brown, 5 mins. Add the garlic, the pasanda spice mix and half the nigella seeds. Cook for 1 minute then stir in the chopped tomatoes and onion marmalade. Pour in the water (see ingredients for amount), stock powder and chickpeas. Simmer uncovered until thickened, 10-15 mins, stirring occasionally.
Once the rice is cooked, fluff it up with a fork and stir in the toasted coconut. Taste the curry and add salt and pepper if you think it needs it. Serve the rice in bowls with the curry on the side, a dollop of yoghurt, a scattering of remaining nigella seeds and a sprinkle of coriander. Enjoy!
