Rich & Fruity Malbec
Argentinian Red | 75 cl | 2018 | 13% ABV
From the foothills of The Andes we bring you a deliciously versatile Malbec, bursting with raspberry, cherry, plum and blackcurrant flavours balanced with vanilla and chocolate. While immediately we think of steak, this wine marries perfectly with all grilled meats. Ingredients - Grapes (Malbec), Preservatives ( Sulphur Dioxide) Suitable for Vegetarians Adding wine to your box will trigger an age-verification process by our partner Age-Checked. For more details on how we process your personal data, please see our Privacy Policy.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Melodias Malbec 18 Trapiche
Nutritional information
Instructions
Enjoy!
Pop the carrots on a baking tray. Sprinkle over the cumin. Season with salt and pepper. Drizzle on a splash of oil, then use your hands to coat the carrots in the spice. Pop on the top shelf of your oven and roast until golden, 20-25 mins. Turn halfway through cooking to ensure they roast evenly.
Pour the water for the bulgur wheat (see ingredients for amount) into a saucepan, bring to the boil and stir in the bulgur wheat and half the chicken stock powder. Bring back up to the boil, simmer for 1 minute, pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the lamb mince. Season with salt and pepper and cook until browned, 5-6 mins. Use a wooden spoon to break up the mince as it cooks. Lower the heat to medium and add the onion. Cook until soft, 4-5 mins. Stir in the garlic, tomato purée and shawarma seasoning. Cook for 1 minute more.
Add the water (see ingredients for amount) to the lamb mixture, along with the remaining stock powder and the prunes. Stir together and bring to a gentle simmer. Cook until the mixture is thick and saucy, 5-7 mins. Season to taste with salt and pepper if needed. Meanwhile, in a small bowl, mix the yoghurt with half of the dill. Season with salt and pepper.
Fluff up the bulgur wheat with a fork and stir through the sumac and parsley. Serve in bowls with the Lebanese lamb on top. Finish with some roasted carrots, a spoonful of yoghurt and a sprinkle of the remaining dill. Enjoy!