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The Food and Travel Drinks Club
Bodega Tempus Alba

Bodega Tempus Alba

Price: £16.00
Region: Argentina
Location: Maipu, Mendoza Province
Vintage: 2007

An awesome 100% Tempranillo from 50-year-old vines. The wine was aged for 6 months in a mix of 70% French and 30% American oak barrels. 12 months rest in bottle allows this wine to develop to its full potential. This wine is big, yet subtle – the mark of exquisite winemaking, resulting in the finest of Tempranillos. This wine has flair, sophistication and class.

More wines from this retailer

Recipe matches

A few delicious dishes to compliment your drink.

Griddled lamb and cherry vine tomatoes

Griddled lamb and cherry vine tomatoes

A simple dish delicious served with hummus, olives and flatbread

Ingredients

  • 700-800g neck of lamb fillet
  • 2 garlic cloves, roughly chopped
  • 4tbsp extra virgin olive oil
  • 9 stems of sweet marjoram or oregano, leaves removed
  • ½tsp red chilli flakes, crushed
  • 400g tiny cherry vine tomatoes broken into 4 sets
  • 2 small red onions, thinly sliced lengthways
  • juice of ½ lemon

Method

Cut the lamb into 2cm slices and put in a dish. Crush the chopped garlic with ½tsp salt using the back of a heavy knife to make a paste, add to the lamb with 2tbsp of the oil. Finely chop the marjoram stalks and mix into the lamb with the chilli flakes and season with sea salt and freshly ground black pepper. Mix the tomatoes with 1tbsp oil and season.

Heat a ridged griddle pan (this could be used on a barbecue so the small tomatoes don’t fall between the bars) until just smoking. Add the lamb and cook for 3 minutes on the first side and 3-4 on the other until golden and crusty; it should be rare so when you press it with your finger it will give. Put on a plate to rest and cook the tomatoes until browned in patches and softened a little.

Take out of the pan and add the onions and cook for a few minutes, put in a bowl and squeeze over some lemon juice and scatter over the lamb to serve.

Slow-cooked shin of beef with portabellini mushrooms and glazed shallots with thyme

Slow-cooked shin of beef with portabellini mushrooms and glazed shallots with thyme

Malmsey is the sweetest Madeira, invaluable to keep in the cupboard for flavouring rich sauces and meaty braised dishes like this one.

Ingredients

  • 6x200-250g or 3x400-500g pieces shin of beef with marrowbone
  • 1 bottle fairly robust red wine large bunch fresh thyme
  • 3tbsp flour, seasoned with salt and black pepper
  • olive oil for frying
  • 800ml beef stock
  • 2-3tbsp tomato purée
  • 2tbsp Worcestershire sauce
  • 100ml Madeira (preferably Malmsey)
  • 2 medium onions, finely chopped
  • 5-6 carrots, cut in bite-sized chunks
  • 1 scant tsp caster sugar 200g portabellini mushrooms, sliced
  • 4-5 garlic cloves, separated but not peeled
  • 2 bay leaves
  • 50g butter
  • glazed shallots (see opposite) chopped parsley, to garnish

Method

Lay the pieces of beef in a nonmetallic dish and pour over the wine. Add a few thyme sprigs and leave to marinate overnight. Preheat the oven to 160°C/ 325°F/Gas 3. Lift the beef pieces from the wine (but keep the wine), pat them dry on kitchen paper and dust with a little seasoned flour. Heat a small amount of oil in a fairly deep frying pan, brown the pieces of beef all over and transfer them to a large ovenproof casserole dish. Strain the wine through a fine sieve into the frying pan in which you have just fried the beef, stirring to incorporate any sticky bits from the bottom of the pan. Bubble the wine, skimming occasionally, until reduced by almost half, then add the stock, tomato purée, Worcestershire sauce and Madeira. Simmer for a further 5 minutes then pour over the beef. Rinse the pan, dry it thoroughly and sauté the onions and carrots in a little olive oil with the sugar and seasoning for 3-4 minutes until nicely glazed. Add to the casserole with the beef, together with the sliced mushrooms, whole garlic cloves, bay leaves and remaining thyme. Cover the casserole and bake in the oven for 1½hours, or until the meat is tender. With a slotted spoon, transfer the cooked meat with the vegetables and flavourings to an ovenproof serving dish. Bubble the cooking liquid on the hob to reduce by about half, making a thick and syrupy sauce. Pour this through a fine-meshed sieve into a bowl, squashing all the bits in the sieve with the back of a spoon to extract every last bit of flavour, then pour the sauce back into the pan. Stir in the butter, correct the seasoning and pour over the meat and vegetables. The beef can be covered and refrigerated overnight at this point. To finish, add the glazed shallots, (see opposite) reheat and scatter over the chopped parsley. Serve with horseradish potatoes. Encourage people to eat or share the marrow, either forking it from each bone section to eat as it comes or mash into the sauce.

Lamb kofta with sweet potato and mint

Lamb kofta with sweet potato and mint

Ingredients

  • 250g Greek yoghurt
  • 3tbsp chopped mint
  • 1 garlic clove, crushed
  • 4 small sweet potatoes
  • vegetable oil
  • 500g lamb, minced
  • 1 small onion, grated
  • 1 egg
  • 1tsp ground allspice
  • ½tsp cumin
  • pinch cayenne pepper
  • 50g chopped pecans

To serve

  • rocket

Method

Mix the yoghurt with 2tbsp mint and the garlic and season. Slice the sweet potatoes lengthways, brush with oil and griddle for 5-6 minutes on each side. Keep warm. Work together the lamb, onion, egg, allspice, cumin, cayenne, pecans and the remaining mint. Divide the lamb mixture into 20-24 small balls and fry for 5-6 minutes in vegetable oil. Arrange on plates with the sweet potatoes, scatter with rocket leaves and dress with the minted yoghurt. For canapés, cut the sweet potatoes into discs for griddling, then skewer with the koftas and mint leaves on cocktail sticks and serve the yoghurt as a dip.

This article was published on 1st February 2012 so certain details may not be up to date.