At Frogitt & Vonkel we want you to have the very best experience. That’s why we provide bespoke recipes with virtually all our wines. These food pairings are the ideal accompaniment to your wines because either the winemaker or our chef has tasted the wine and created a dish specifically to go with it. It’s all part of our investment in your enjoyment of wine!
Our Consulting Chef, the award-winning Craig Cormack, really came up with something fun for the Major’s Hill Shiraz… one of our all-time best-selling wines. Whilst everyone is familiar with Beef Satay, this recipe breaks the mould of store-bought marinades and peanut sauces in favour of preparing everything fresh and replacing the more common peanuts with exotic macadamia. Enjoy!
We Love: How the white pepper and spice of the Major’s Hill Shiraz just adds to the burst of flavour from the beef and satay sauce. A marriage made in heaven.
Alternative Pairing: We would recommend trying this dish with any of F&V’s exclusive Shiraz’s. Whilst the recipe used Major’s Hill, any good Shiraz will work well with it. Why not try the Radford Dale Syrah or the Metzer Syrah (if you were quick enough before it sold out)?
Asian Beef Skewers, homemade Satay Sauce
With Jasmin Rice
Ingredients – Beef
1kg Beef sirloin, cut into strips
500g Jasmine rice
4 Tblsp Chopped red shallots/onions (approx. 2 onions)
3 Tblsp Roasted macadamia nuts
1 Tblsp Roasted coriander seeds
1 Tblsp Roasted cumin seeds
2 Tsp Dried Chilli
Fresh coriander leaves for garnish
Method – Beef
In a small pan dry roast separately macadamia nuts, coriander and cumin seeds on medium heat approximately 2 to 3 minutes.
Place macadamia nuts, coriander seeds, cumin seeds and dried chilli in pestle & mortar and pound until smooth. Place into mixing bowl and mix in chopped shallots/onions.
Cut beef sirloin into strips and coat with mixture. Allow to marinade for 1 hour.
Remove strips from mixture, keeping the remaining marinade to one side for the sauce.
Season strips with salt + pepper place on skewer (preferably metal), seal on a hot skillet to cook to desired level.
Ingredients – Satay Sauce
Remainder of Marinade
½ cup Coconut cream
1 tsp Turmeric powder
1 tsp Condensed milk
1 tblsp Palm sugar
2 tblsp Fish sauce
1 tblsp Bourbon or rice wine vinegar
Pinch of white sugar
Method – Satay Sauce
Combine all ingredients in a mixing bowl, except for the remaining marinade, until thoroughly mixed.
Add remaining marinade, mix until thoroughly combined.
Add white sugar to taste.
Cook in usual way until al dente.
Season water with a little salt.
Serve several skewers on each plate, drizzle with the homemade satay sauce and place a portion of rice next to the skewers.
You can buy Major’s Hill Shiraz here whilst stocks last, or why not chat to a Private Wine Merchant here to get the very best wine for your tastes?