Champagnes

It’s the festive time of year, so I have compiled a comparison of several Champagnes, or sparkling wine to be more precise. Enjoy!

Merry Christmas and Happy New Year!

I look forward to more feedback from you all and suggestions for wine, food, and anything else.

Name: Bollinger Special Cuvee Brut

Country/Region: France/Champagne

Bouquet: Slightly earthy and yeasty, hints of apple and peach.

Color: Golden

Range: Dry

Bubbles: Fine bubbles

Taste: Tastes of green fruits and honey, good finish, very easy drinking.

My wife’s favorite

Price: $50 - $60

Rating: Very Good

Recommendation:  Recommended, good Champagne. The price is a little high but it is still a very good and enjoyable Champagne. For our family, it is a special occasion wine only, due to the price.

Name: Dom Perignon 2003

Country/Region: France/Champagne

Bouquet: Mild, floral scent.

Color: Light silvery to golden

Range: Somewhat dry with a hint of sweetness

Bubbles: The finest bubbles I have experienced.

Taste: Very mild and very subtle, hints of citrus and vanilla. Good finish and has a good mouth feel.

Rating: Good

Price: $140 - $150

Recommendation:  This is a good wine, unfortunately I can’t recommend it as I don’t think it is worth the price. While the mouth feel is great and the bubbles are extra fine, the taste comparatively subtle, I can’t help but feel that it is overrated and relies more on reputation than substance.

Name: Moet & Chandon

Country/Region: France/Champagne

Bouquet: Bold, yeast and minerals.

Color: Golden Straw with a hint of green

Range: Very dry

Bubbles: Fine

Taste: Bold tastes of apples, citrus, while the wine is bold, it also includes subtleties with hints of nuts and minerals. The wine has been described as toasty, which seems to be a good fit. Lingers well in the mouth with a great aftertaste.

Rating: Very good

Price: $40 - $50

Recommendation:  This is very good wine and in my opinion the best wine for the price. Strongly recommended.

Name: Mumm Napa Brut

Country/Region: Napa/USA

Bouquet: Mild bouquet with hints of oak, yeast and vanilla.

Color: Golden Straw with a hint of green

Range: Medium dry

Bubbles: Medium            

Taste: Decent flavor and hint of apples and yeast. The wine has a decent taste but has a weak finish and doesn’t linger well.

Rating: OK

Price: $20 - $22

Recommendation:  An OK wine and acceptable value for money without being outstanding, recommended for the $20 price range.

 Name: James Serra Cristalino Brut

Country/Region:  Spain

Bouquet: Nice mild bouquet, slightly fruity and a hint of yeast.

Color: Golden

Range: Fruity, slightly dry.

Bubbles: Fine to Medium

Taste: Hints of lemon, definitely has citrus overtones. Nice mouth feel and great taste. The only drawback I can distinguish is no real length to speak of compared to the higher end Champagnes.

Rating: Very Good, exceptional value for money.

Price: $7 - $8

Recommendation:  Strongly recommended, represents excellent value for money, possibly the best value for money wine I have experienced. When I was first referred to this wine I was told “don’t let the $7 price tag fool you” and it is true, this wine is much better than the price would indicate. This is an example where price doesn’t always dictate the quality of the wine. It is not quite at the same level as the $40 wines but it is not too far off. For under $10, you can’t go wrong.

Big Bend Red Artisan Blend

 

Wine: Red blend
Country: USA	Region:  California
Rating:  Good	Price: $15
Recommendation: Recommended, the wine is mellow, subtle and drinks well with or without food. For a cold winter's night we had a Red Blend and a throw together meal that I make from time to time. This wine is part of the National Parks Foundation wine collection, which is a collaboration between the winery and the foundation. From each bottle purchased, $2.00 is donated to the foundation which is what attracted me to the wine in the first place. Well, that and the nice picture of the Big Bend National Park in Texas. The wine is produced by the Adler Fels winery, which is located in the Mayacamas mountains 1,500 feet above Sonoma Valley in California. The views from the valley take in not only Sonoma valley but also reach to the coastline. The Big Bend Artisan Blend is a mellow wine with hints of red berries, particularly cherry and plum. There is some oak in both the bouquet and in the taste. Overall, a nice mellow wine, good without being spectacular. Turkey Meatballs with Italian Tomato Sauce Ingredients: The following are the ingredients. I don’t follow any recipes or measures, I just make it according to what I have available at the time and how much I have available. Turkey Meatballs – Usually one package, you could substitute almost any meat or seafood. Penne Pasta – as desired Mozzarella Cheese – as desired Vegetables – as desired, I used: Broccoli Zucchini Asparagus Red Pepper Onion - one Garlic – two or three cloves Italian red tomato sauce Activity Chop the vegetables into bite sized pieces, except the broccoli. Chop the onion and garlic into small chunks. Chop the turkey meatballs into quarters. Grate the cheese. Start cooking the Pasta. Saute the onion and garlic in a saucepan until they start to soften and the flavor and aroma spread nicely. Add the chopped vegetables heat through. Cook the Broccoli separately. Add the tomato sauce to the pan and heat through. Add the turkey meatballs and cook for at least 10 minutes. Add the grated cheese to the ingredients in the saucepan. Add the cooked pasta to a plate. Add the cooked broccoli on the side. Ladle the contents of the saucepan over the pasta. Rating: Good without being outstanding. Drinks well on its own and would go well with medium to heavy red meats and tomato based pasta dishes. The wine and the recipe make a good combination for a cold winter’s night. Available from HEB supermarket in Houston.

Joel Gott Sauvignon Blanc 2013

Wine Name: Joel Gott Sauvignon Blanc 2013

Wine: Sauvignon Blanc
Country: USA	Region:  Napa Valley
Rating:  Very Good	Price: $10
Recommendation: Recommended, great value at around $10. Our review this week is the Joel Gott Sauvignon Blanc from California and a new vegetarian dish that was given to me, Chickpea Patties in Pita Bread. The meal was a nice healthy one and the wine is excellent value for money. The Joel Gott winery was formed in 1996, the first wine produced was a Zinfandel. Since then Cabernet Sauvignon, Sauvignon Blanc, un-oaked Chardonnay and Washington Riesling have been added.  Their wines are blended from grapes primarily from Californian and Washington states. http://www.gottwines.com/jgw/wines/ In addition to wines, it seems that there is Gotts Roadside Hamburgers located in Napa valley, San Francisco and other California location. If you are nearby, they look like great places to visit. http://gotts.com/ The 2013 Sauvignon Blanc is a light lemon color with strong citrus aromas. The wine is relatively dry, yet crisp with lemon, lime dominating but followed by hints of honeydew melon and possibly even peach. This wine represents excellent value for money. Would go well with Seafood, chicken, salads, and light cheeses. The food recipe was given to me by a friend and we really enjoyed it. The only drawback was that the patties tended to be a little on the dry side and needed the yogurt or other sauces. Ingredients such as the lemon could be increased to add moisture, although too much may overwhelm the flavor. Chickpea Patties In Pita Bread Ingredients  Sesame seeds - 2 tablespoons Ground coriander - 1 tablespoon Ground cumin - 1 tablespoon Oil, vegetable such as Canola - 2 teaspoons Scallions (Green\Spring Onion), chopped - 4 Garlic, chopped finely - 3 cloves Chickpeas – 1.8 cups or One 15 ounce can. Brown rice, cooked - 1 cup Wheat germ - 2/3 cup Lemon juice - 3 to 4 tablespoons Salt - 1/2 teaspoon (I just used a pinch, as I like to reduce the salt in my cooking) Ground pepper - 1/4 teaspoon Pita bread – As desired, minimum of 4 (warmed) Tomatoes, sliced – 2 to 4 depending on size Lettuce – Around 4 leaves (I have also heard that baby Spinach works well) Plain yogurt – As desired, minimum of 4 tablespoons (Nonfat works well)   Preparation Cook the Chickpeas if using dried Cook rice Chop the: Scallions Garlic Tomatoes Juice the lemons Prepare the lettuce Leaves Set aside         Cooking Heat pan over low heat. Add sesame seeds, toast, until golden brown, stirring regularly, be careful not to burn (Approx. 2 to 4 minutes). Add coriander and cumin; continue cooking, stirring regularly (Approximately 30 seconds). Set aside and let cool. Grind with a pestle and mortar, set aside. Add oil to the pan and heat over medium heat. Add scallions and garlic; cook, until soft, stirring occasionally, approx 2 minutes. Set aside. Preheat broiler. Place rack in top third of oven Mash the Chickpeas coarsely in a medium bowl with a potato masher. Add 1/3 cup wheat germ, lemon juice, salt, pepper, the spice mixture and the scallion mixture; mix well. Shape the mixture into four patties, about ¾ inch thick. Preheat broiler to High or Medium High. Place the remaining 1/3 cup wheat germ in a shallow dish. Dip the patties into the wheat germ. Place the patties on a lightly oiled baking sheet. Broil (grill) the patties until browned and heated through, approx 3 minutes per side. Insert the burgers into pitas with tomato slices, lettuce and yogurt (We also provided Tahini sauce and hummus). Recommendation: Recommended, great value at around $10.

Vico Riviera Numero 99

Wine Name: Vico Riviera Numero 99

Wine: Falanghina
Country: Italy	Region: Avellino Province
Rating:  Good	Price: $15
Every so often, I discover a new wine, or new wine region, or a blend that I have not tried before and this week’s wine is a new discovery for me. The wine is a Falanghina from Italy and it was a great find. We sampled the wine as an appetizer for our Thanksgiving meal, and it went well. It would be a little fruity ordinarily to go with a fully fledged turkey meal. Falanghina is an old Italian grape variety, apparently originating from Greece, and used to make white wines. The wine is mostly grown in the south, thrives in the volcanic soils surrounding Mt Vesuvious and benefits from the climate influenced by the nearby Mediterranean Sea. Falanghinia wines have been gaining in popularity recently and make a great alternative to the more common Italian whites such as Pinot Grigio. The wine is a light straw color, has a hint of green and has a bouquet of tropical fruits. The taste is fruity and clean, slightly dry with overtones of green apples and pear. It would go well with seafood, soft cheeses, pork and even light tomato based pastas. It would also be a good summer wine and would complement certain summer salads well. The winery is owned by Mario Ercolino who is also the chief wine maker. The winery concentrates on wines produced exclusively from grapes native to the region. All grapes used are also grown on land owned by the winery. The literal translation for the term “Nativ”  is “that from which comes from”   As far as our food pairings, I decided that, being a relative newcomer to Thanksgiving, I could not do a Thanksgiving Turkey justice compared to those that have been doing it for generations, so I decided to focus on a wine we had as a starter to the meal. We had some cheeses, olives, raspberries and blackberries. The wine went well with most and was especially good with the cheeses and olives.

Recommendation: Recommended with appetizers or with seafood, cheeses or even light tomato pasta. If you have not tried Falanghina, I also recommend seeking out this wine and trying it.

 Just in case anyone is interested, the following is what our Thanksgiving meal looked like.

Newton Unfiltered Chardonnay 2011 & Takeout Chinese

Wine Name: Newton Unfiltered Chardonnay 2011

Wine: Chardonnay
Country: USA	Region:  Napa Valley
Rating:  OK	Price: $30
Recommendation: Not recommended, at $30 I don’t think the wine is good value for money. Recently, I found a bottle of unfiltered Chardonnay and became very curious to find out more about it. Wine filtering is a process used to remove particles, such as small skin and stalk, and cells, such as yeast and bacteria. The most common reasons to filter wines are related to cosmetics and risk. From a cosmetic perspective, filtering results in a “clearer” and “cleaner” appearance, especially in white wines. Filtering wines reduces the risk of wine “failure” due to fermentation in the bottle or contamination at a cellular level. So the big question, does it effect the taste of the wine? Well, that depends! This is a matter of considerable debate, many people say that unfiltered wines have enhanced flavors and aromas, on the other hand there is apparently no scientific evidence to support this. So, it is a matter of opinion. I would be interested in your opinion and experiences.   The Newton Vineyard is located on Spring Mountain in St. Helena, around 65 miles north of San Francisco. Spring Mountain is in the Mayacamas range separating the Napa and Sonoma valleys. The vicinity is quite hilly and the vines are grown in parcels that range from relatively flat to steep. The approaches used by the winery for producing their grapes and making their wines strongly support sustainable practices, biodiversity and conservation, which I applaud. The result is a beautiful balance between agriculture and the natural environment. The wines from the winery are produced using natural fermentation and no filtering processes. The grapes are hand-picked in small batches and fermented separately to enhance blending options. The final barrel aging process occurs in a cave in the mountain below the winery. http://www.newtonvineyard.com/wine The Newton unfiltered Chardonnay is a beautiful golden color, a little cloudy, but to me, this only enhances the beautiful color. There is a slight oak fragrance, which adds to the pleasant appearance. The taste is very bold, yet a little harsh with strong acidity. Surprisingly, there was little complexity to the wine and it was low on distinguishable fruit flavors. There was minimal to no oak flavor, which I like in a Chardonnay. If you like very strong un-oaked Chardonnay with some acidity then you might enjoy this wine. Personally, I was disappointed in the wine and the overarching acidity and harshness. It would be preferable with cheeses and cheese based food to counteract the acidity. In my opinion, the wine does not represent good value for the price. I will be on the lookout for other Newton wines as I like their natural concept approach to winemaking. Due to time constraints this week, we had the wine with a takeout Chinese meal from a Chain Chinese restaurant called Pei Wei’s. The food at Pei Wei’s is prepared in open kitchens complete with bursts of flame coming from the woks as the various meals are cooked. It makes for a great visual experience and the food is prepared quickly in full view. The food is good and they claim to include fresh ingredients and no MSG, however, they do not mention the levels of salt and sugar used in their cooking. The prices are reasonable and we like their food.

Rating: I am giving this wine an OK because I felt it was a little too harsh, with too much acidity and lack of fruit character. The overall taste did not support the price tag in my opinion.

Available from HEB supermarket in Houston.

Rioja Bordon Reserva 2007 & Roast Beef

Wine Name: Rioja Bordon Reserva 2007

Wine: Rioja
Country: Spain	Region:  Rioja
Rating:  Good	Price: $15
Recommendation: Recommended, the wine is mellow, subtle, and drinks well with or without food. For this week’s installment, we bring you a wine from the Rioja region of Spain, with Roast Beef and Yorkshire pudding. The Rioja region is in north central Spain, south of the Cantabrian mountains, near the Ebro river, and around two hours drive south of the French border.  Winemaking in Rioja has a long history, dating back to mediaeval times. Rioja wines are famous for Oak aging with influences from Boudreaux winemakers. There are four classifications of wines from the region and the Rioja Reserva classification specifies wines that have been aged for at least three years and at least one year in Oak barrels.   The Franco-Españolas Winery has existed for over 120 years and is the result of a Spanish and French partnership that was created when the French settled in the area due to the devastating Phylloxera plague in France. Today the winery is owned by the Equizábal family and is one of the largest in the region. http://riojabordon.francoespanolas.com/en/ The wine is bright to medium in color, has a slightly earthy bouquet with only hints of oak. The taste includes; blackcurrant, plum, a touch of  chocolate, and slight acidity. It went well with the meal however, it may be a little mellow for beef if you like a full bodied bold red with dark red meats. It may complement meals like lamb and tomato pasta dishes better than beef. Rioja can be made from several different varieties of grapes, the varieties used in this wine are Tempranillo (80%), Granacha (15%) and Mazuelo (5%). Tempranillo is historically the main ingredient in It is a native grape to Spain and has been used as long as wines have been produced in the region. Tempranillo grapes typically provide color, bouquet, and flavor to the wine but lack acidity and sugars and therefore need to be blended. Tempranillo grapes characteristically ripen several weeks prior to most other Spanish red grape varieties. Grenache (Grenache) is a common grape worldwide. It depends on hot dry conditions, which is perfectly suited to many Spanish winegrowing regions. The Grenache grape is often used to add body, and fruit flavors to wines. Conversely to Temppranillo, Grenache is a late ripening variety. Mazuelo is common throughout the world and particularly common throughout the western Mediterranean. Often used to provide “coloring” to wines, the grape is also a late ripening variety. The meal was a simple roast beef with roast potatoes, vegetables, and Yorkshire pudding. I will not provide a specific recipe for the roast beef as it was a relatively straightforward roast, I will however, provide a recipe for the Yorkshire pudding.  Yorkshire Pudding This is a traditional English accessory to the traditional “Sunday roast”. Strangely, the origins of Yorkshire pudding are unknown, the first written record dates back to the early 1700’s. I had not even heard of it before I left Australia to travel the world, but now that I have discovered Yorkshire pudding, I must admit, I love it! Ingredients Plain lower – 1 cup Eggs – 2 Milk – ½ cup Vegetable oil Activity Mix ingredients into thinish batter Let stand for 30 minutes Heat oven to 395° F Place ½ teaspoon of vegetable oil in the wells of a muffin pan Place pan in oven until piping hot Add a splash of cold water (approximately one tablesppon) to the batter Beat vigorously Remove pan from oven Add pudding mixture immediately while pan is very hot. Place in oven for around 10 to 15 minutes until the puddings have risen and are golden brown. Do not open the oven while the puddings are cooking as they may not rise properly or may deflate. Rating: Good. Would blend well with mild red meat like lamb and with tomato pastas, represents good value for money. Available from HEB supermarket in Houston.

Doña Paula Los Cardoso 2013 Malbec

Wine Name: Los Cardoso

Wine:  Malbec
Country: Argentina	Region:  Mendoza
Rating:  Very Good	Price:  Under $10
Recommendation:  Very good wine representing excellent value for money

For a long time, I have been interested in finding a good Malbec but unfortunately I have not had much luck finding one and therefore had been reluctant to keep trying them without a good recommendation. Recently my friends in the Wine Warehouse in Scottsdale (http://www.winewarehousearizona.com/) recommended a Malbec and I was really pleased with the results. It is with great pleasure that I report on the Doña Paula Los Cardoso 2013 Malbec from Argentina.

The Doña Paula winery heralds from the Mendoza region in Argentina. Mendoza is nestled at the foot of the Andes mountains in North\Central Western Argentina. It is famous for producing strong Rugby teams, olive oil and of course wine. The region is the largest and most famous wine producing region in Argentina.  The winery, located at an elevation over 3,00 feet in the foothills of the Andes,  was acquired in 1997 to produce “high quality Malbec. Since then three additional wineries in the region have also been acquired.

The name of the wine, Los Cardos, is Spanish for “the thistles” after flowers that are “known in Argentina for their intense and surprisingly vivid color as well as their sharp thorns”.  Apparently, where these flowers grow in Mendoza is a sign of a good wine growing location.

This wine was very enjoyable, I am a big fan! It has a dark color with a purple tinge and a very pleasant earthy scent, including cherries, plum, and other dark berries. The flavor is smooth and the dark berries shine through with hints of pepper and cocoa.

When I think of Argentina I also think of beef, which is a perfect accompaniment for this wine. We went for a simple grilled steak and it complemented the wine superbly.

When I was cooking the steaks it was a beautiful evening, so I have included some photo’s.





Recommendation: Strongly recommended, exceptional value for money.

Fámega, Vinho Verde & Penne Pasta

Wine Name:  Fámega

Wine:  Vinho Verde
Country:  Portugal	Region:  Vinho Verde
Rating:  Good	Price: $9.00
Recommendation: Recommended, especially with summer salads, light seafood and mild cheeses.

This week we had a simple pasta dish that my wife makes without following a recipe, We matched it with a Portuguese Vinho Verde, mainly because we were looking for a light and easy white.

 The wine is the called Fámega, and it is a Vinho Verde from Potugal.

Vinho Verde is a wine that comes from the cool, wet, lush north west regions of Portugal. The typical terrain is composed of granite based soil, surrounded by rivers flowing from the mountainous regions towards the ocean in the east.  The name literally translated means “green wine”, but could also be interpreted as “young wine”. The wine we sampled was a white, but Vinho Verde’s  could also be red or Rosé.  As suggested by the name, wines from this region are intended to be consumed within one year from bottling.  The grapes used in making this wine are Avesso, Azal and Pedemá, and all are distinctly local Portuguese varieties.

The wine has a slight earthiness in the initial bouquet, and is a golden color, with a hint of green.  The taste is very sharp, and fruity at first, but mellows with time. It is almost sparkling in the mouth and has a pleasant aftertaste. It has tastes of sharp green apple and young lemon and lime. It is a warm weather wine and would pair well with summer salads, cheesses, green olives and light seafood. The term “young wine” certainly applies and for less than nine dollars a bottle it represents great value as long as it is taken in perspective with the wine type.

Food - Penne & Mozzarella Pasta

The food this week is a quick and easy dish that my wife often cooks.  The preparation does not really follow any recipe; it is usually done according to taste and our preferences. There are many ingredients that could be added, including many meats or other ingredients. We usually have it as a vegetarian meal and the additional ingredients are only limited by your imagination. I would be interested in hearing, and seeing, any creations you make.

Ingredients:

·         Penne Pasta – Sized to suit your needs

·         Fresh, soft, Mozzarella according to taste

·         Your favorite tomato pasta sauce, (Jar) or cook fresh yourself

·         Fresh Basil leaves

·         Parmesan cheese – quantity according to taste

·         Vegetables on the side as desired

Other Potential Ingredients:

·         Fresh olives, (Pitted), whole or sliced

·         Onions

·         Garlic

·         Other as your imagination dictates

Method

·         Cook Penne pasta until soft

·         Pre heat oven to 350° F

·         Cut Mozzarella while pasta is cooking

·         Drain pasta

·         Add pasta to casserole dish

·         Add tomato sauce

·         Tear up selection of Basil leaves, according to taste, and add to casserole dish

·         Stir

·         Add Parmesan cheese on top, quantity according to taste

·         Cook for approximately 30 minutes

·         Serve

·         Enjoy!

Principi Di Butera, Nero D'Avola & Shakshouka

  Principi Di Butera, Nero D'Avola

Wine: Nero D'Avola
Country: Italy	Region:  Caltanissetta Province, Sicily, Italy
Rating:  Good	Price: $14
Recommendation: Recommended to accompany food, or on it’s own. Good value for money.

We have an interesting story to tell this week, we are presenting a meal that I have never even heard of, let alone tasted. The wine presented a challenge due to some unique characteristics of the food, in the end we settled on a Sicilian Nero D'Avola red from the Feudo Principi Di Butera winery.

The meal is called Shakshouka and the recipe looked and sounded great, so I was very eager to give it a try. The meal contains tomatoes, onion, eggplant, potatoes and poached eggs, and originates from the middle east. It is a staple of countries such as Tunisia, Libya, Morocco, Egypt, and Israel. Due to the inclusion of eggs, it is known in some locations as a breakfast meal, however, other countries such as Israel consider it a dinner dish.

The challenge is choosing a wine to match this dish, the main ingredients such as tomatoes and onions might indicate a red, yet there is a spicy component and the eggplant and potatoes might be best served by a slightly sweet white.   To add to the challenge, our recipe was unusual as the tomatoes and onions were raw, which might be more indicative of a white wine pairing. The more traditional recipes include cooking all ingredients, which might be more aligned to a medium bodied red.

Taking all these choices into account and the cooling autumn weather, we chose the Nero D'Avola red from Sicily. The wine is made at the Principi Di Butera winery in the district of Riesi, in the province of Caltanissetta. The area is known for dark soils supporting international varieties such as Merlot, Cabernet, and Chardonnay and light soils supporting local varieties such as Insolia and Nero D’Avola. The estate dates back to the 1500’s where King Phillip II of Spain anointed the title of “Prince of Butera” on the owner of the estate in 1543. Today, the estate is owned by the Zonin family and produces wheat, Olives, and predominantly wine. It is located around six miles from the coast at an elevation of less than 1,000 feet. The local Mediterranean climate ranges from 46 – 50° F in winter and 82 - 95° F in summer.

The following is a great video about the winery: https://www.youtube.com/watch?v=Dbin7yHhE5c

The wine is surprisingly full bodied, has a smoky bouquet with a hint of wood.  The taste is moderately dry, with fruity overtones including dark berries, particularly cherry and blackberries. There is also a hint of chocolate with slight acidity. Probably a little strong for the meal we chose, but a good drinking wine nonetheless. It could be drunk on it’s own or with a meal and represents good value at around $14 per bottle. It is available from Specs in Houston.

Preparing and cooking this meal was a great experience, the aromas of the fresh ingredients at various stages were really enticing. The colors and their transformations were amazing, it really was a veritable palette of colors. Eating the meal was similarly rewarding, we loved it! What a great surprise finding a dish I had never even heard of, and enjoying it this much. This was a great experience!

Ingredients:

4 medium tomatoes, cut into 1cm dice (400g)

½ small red onion, finely chopped (40g)

2 tsp white wine vinegar

15g parsley, chopped

1 tbsp Sriracha sauce (or another hot savoury chilli sauce)

2 medium eggplants, cut into 3cm chunks (600g)

250ml olive oil, for frying

about 300ml sunflower oil

600g Charlotte potatoes (or another waxy variety), peeled and cut into 3mm slices

80g tahini paste

2 ½ tbsp lemon juice

1 small garlic clove, crushed

6 eggs, freshly poached

1 tsp sumac

1 tbsp coriander, chopped

salt and black pepper

Method

Place the tomatoes in a colander for 30 minutes to drain. Transfer to a medium bowl and add the onion, vinegar, parsley, Sriracha and ¼ teaspoon of salt. Mix gently and set aside.

Mix the eggplant with 1½ teaspoons of salt, place in a colander and set aside over a bowl for half an hour to remove any excess liquid. Transfer to a plate lined with kitchen paper and pat dry.

Place 200ml of the olive oil in a 26cm frying pan, along with all of the sunflower oil: it needs to come 1cm up the sides of the pan, so add more if you need to. Place on a high heat and, once hot, add the eggplant in batches. Fry for three to four minutes, until golden-brown. Remove with a slotted spoon, transfer to a plate lined with kitchen paper and set aside somewhere warm while you cook the remaining batches.

Leave the oil to cool, pour it into a jar - you'll be able to use it for future frying - and wipe down the pan.

Bring a medium pan of water to the boil, add the potatoes and cook for three minutes. Drain, refresh under cold water and set aside to dry.

Add two tablespoons of fresh olive oil to the frying pan and place on a medium to high heat. Add the potatoes and fry for 10 minutes with ¼ teaspoon of salt and a grind of black pepper, until they are cooked through and golden-brown, shaking the pan from time to time. Remove from the heat and set aside.

Place the tahini, 60ml of water, 1½ tablespoons of lemon juice, garlic and a pinch of salt in a medium bowl and whisk to a thick, pourable consistency.

Spoon half of the sauce over the potatoes and spread the eggplant on top. Follow this with the remaining tahini and then spoon over the tomatoes.

Poach the eggs just before you are ready to serve and then lay these on top of the tomatoes, along with a drizzle of the remaining olive oil, a sprinkle of sumac and coriander and the last of the lemon juice. Bring to the table in the pan.

Serves 4-6

Recommendation: Recommended to accompany food, or on it’s own. Good value for money. Available from Specs in Houston.