Tag Archives: cono sur

More Adventures in Wine….

I entered, as you know, the Cono Sur Food Bloggers Competition this year, and have really enjoyed the experience.

I was on Facebook the other day, and spotted an event they are running this Monday in The Shelbourne Hotel, in association with TheDiningRoom.  As I am in Dublin that day I am definitely going along!

Cono Sur

While I’m at it, BEST OF LUCK to Billy and Clare Lyons heading to Paris this weekend as part of the Cono Sur Food Blogger Competition, I hope they bring back the silverware to Ireland.

 

 

Thank you very much

I am delighted to say that I have got through to the next round of the Cono Sur Food Bloggers Competition. Thank you to all who voted for me.  As you all know I am extremely passionate about cooking (and drinking wine).  I wish I could cook you all a meal to thank you… maybe someday when I open my cookery kitchen.

Thank youFor now be thankful I didn’t put of a picture of me with a ridiculously happy smile!

My Autumn Salad- Venison & Pinot Noir.

I truly love Autumn, the slight chill in the air, the earthy smells as the leaves start to fall from the trees.  This year we were incredibly lucky with our beautiful summer and felt justified in having BBQ’s and salads nearly every day.

Into the back garden

Into the back garden

So I wanted to have an Autumn salad meal, as a transition between the two seasons.  Venison is lovely at any time of the year, but I think particularly comes into it’s own in Autumn, I use our own Seika Venison, grown on the farm.  I chose the pinot noir to accompany the dish as you can almost smell the autumn earthiness when you open the bottle.  The soft tannins complemented the St Tola Goats cheese in the salad also.

Vision Cono Sur

Cono Sur Single Vineyard Pinot Noir

With a salad using such bold ingredients I think it’s nice to have a dressing that both draws out the other flavours and brings the whole meal together.  I made a pinot reduction slowly with some of our own honey, the cherry character that finely touches the wine also goes well with the game.

The venison was pan-fried first as it benefits from resting for a time, and I then used the pan to flash fry the field mushrooms, this addition to my salad further encouraged the mouth feel of autumn, before finishing off the reduction.

Pan Fried Venison

Pan Fried Venison

Then it was just a matter if preparing the salad with the cheese., and the in season tomatoes.  I thinly sliced the venison, and served it warm with the Cono Sur Pinot Noir.

Venison Salad

Venison Salad

Perfection in a salad.  Perfect for a Monday. Who said salads were boring?

Perfect Summer Dinner with Cono Sur Wine

My goal when cooking, like Cono Sur, is to make incredible and inspiring meals.  Although I am not sourcing my ingredients in South America, we are very lucky to live on the family farm where my father in-law grows all our own vegetables.  So the first thing I do when starting the dinner preparation is dig and pick the veg.  We are very lucky here in the south east to have a mostly temperate climate which means our growing season is long and fruitful.  Like Cono Sur, our commitment when growing our produce is to think green.  Our horses provide manure, and our waste goes to feed the chickens and deer also living with us on the farm.

 

Fresh Vegetables from the garden

Fresh Vegetables from the garden

Next marinade the butterflied lamb in an enormous amount of garlic and herbs.  I get my lamb from our local supplier direct, it’s Comeragh Lamb, which I think gives a full flavour that stands up to the strong marinade well.

 

Butterflied leg of lamb after two days in the marinade

Butterflied leg of lamb after two days in the marinade

Bake the freshly dug and washed spuds,  adding the lamb to the hot oven for about an hour, adding a dash of olive oil.

Scrub and slice the beetroot into a oven dish lined with tinfoil, add a head of peeled garlic and lots of olive oil, salt & pepper.  Wrap the parcel up tight and place in the oven alongside the potatoes and lamb.  This also needs about an hour, add a splash of balsamic vinegar half way through cooking

Leave both to rest while preparing the salads.

Chill the Cono Sur Sauvignon wine to the perfect temperature.

Slice the lamb, drizzle with the fresh pesto.  Add the fluffy baked potato, the beans, beetroot and serve with the tomato and lettuce salads.

The Perfect Summer Dinner

The Perfect Summer Dinner