Sula Wines

Hari, a professional chef started his culinary career at an early age in India and graduated from the prestigious Welcomgroup School of Hotel Management in Manipal India. He has trained at several 5 star restaurants and apprenticed under some of legendary Master Chefs in India. Hari is a Co Founder of Cooking for life a non profit organization that brings together celebrated chefs for tasting events to raise funds for relief efforts around the world. His career has been a celebration of food every step of the way!
For more info log on to www.harinayak.com

• Crispy Kokan Fried Fish

SERVES 6
2 pounds firm fish fillet, such as sole, halibut or pomfret cut into 3-inch pieces
Salt, or to taste
1 tablespoon fresh lemon juice
1/3 cup rice flour or all purpose flour
2 teaspoons cayenne pepper
1 teaspoon fennel powder
2 cups vegetable oil for deep-frying
4 to 6 lemon wedges

WINE PAIRING: SULA MADERA ROSE

Place the fish pieces on a large platter. Sprinkle with the salt and lemon juice and marinate about 30 minutes in the refrigerator.
Mix together the rice flour, cayenne pepper and fennel powder in a flat pan.
With a paper towel, dry each piece of fish, and then dredge it in the rice flour mixture.
Heat the oil in a large nonstick skillet over medium-high heat until it reaches 350°F on a frying thermometer.
Deep fry the fish until golden brown and crispy. About 4 to 5 minutes.
Transfer to a tray lined with paper towels to drain. Serve hot garnished with lemon wedges.

• Lamb Fillets with Sesame Chutney

SERVES 4
1/4 cup sesame seeds, toasted
1 cup cilantro leaves
1 cup mint leaves
3 large green chilies, seeded and finely chopped
3 tablespoons tamarind concentrate
1 tablespoon shaved palm sugar
1 tablespoon olive oil
8 lamb loin fillets, trimmed (about 1 pound 2 ounces)
3 cups baby arugula leaves

WINE PAIRING: SULA DINDORI RESERVE SHIRAZ

To make the sesame chutney, put the sesame seeds, coriander, mint, chilies, tamarind, palm sugar and 4 tablespoons of water into a food processor and blend into a smooth paste. Set aside in a small bowl.
Heat the olive oil in a large frying pan over a high heat. Add the lamb fillets and sear until blood begins to show on the uncooked side. Turn over and cook for a further minute. Remove from the heat and season with sea salt. Cover with foil and allow to rest for1 minute. Slice the fillets and divide between four serving plates. Serve with a spoonful of the sesame chutney and rocket leaves.

• Cashew Nut & Pepper Stir-fry with Curry leaves

SERVES 4
2 onions, diced
3 garlic cloves, crushed
1 ½ inches piece freshly ginger, chopped
1 tablespoon turmeric
1 small cinnamon stick
6 curry leaves
1 lime, juiced
2 small red peppers, diced
2 small green peppers, diced
2 cups whole raw cashew nut
9 ounces coconut milk
2 large red chilies, seeded and finely chopped
2 handfuls cilantro leaves
Steamed white rice

WINE PAIRING: SULA MADERA RED

Put the onions, garlic and ginger into a food processor and process into a paste.  Heat the olive oil in a heavy-based saucepan over a medium heat and add the onion paste.  Cook for 5 minutes.  Add the turmeric, cinnamon, curry leaves and lime juice and cook for 2 to 3 minutes.  Add the peppers and cashews.  Stir then add the coconut milk and 1 cup of water.  Simmer for 30 minutes.  Place the curry into a large serving bowl and top with the chilies and coriander leaves.  Serve with steamed white rice.

• Thai Vegetable Stew

SERVES 4
1 pound new Potatoes, sliced in half
3 tablespoons olive oil
2 large red onion, halved and them sliced into eighths
2 garlic cloves, crushed
1 teaspoon turmeric powder
1 teaspoon grated fresh ginger
1 teaspoon fennel seeds, lightly crashed
3 red chilies, seeded and finely chopped
14 fl ounces coconut milk
1 red pepper, cut into thick strip
5 kaffir lime leaves
1 pound small zucchini, sliced
4 tablespoons lime juice
2 tablespoon fish sauce
2 cups cilantro leaves

WINE PAIRING: SULA SAUVIGNON BLANC

Put potatoes in saucepan and cover with cold water. Bring to the boil, cover and remove from the heat.  Meanwhile, heat the olive oil in a saucepan over a medium heat and add the onion, garlic, turmeric, ginger, fennel seeds and chilies.  Cook until the onions are soft. Add the coconut milk, peppers and lime leaves.  Add the strained potato, cover and simmer for 15 minutes.  Add the Zucchini and cook for further 5 minutes. When ready to serve, add the lime juice and fish sauce.  Garnish with coriander leaves.

• Coconut Goat

SERVES 4
1-inch piece fresh ginger, peeled and chopped
3 garlic cloves, peeled and chopped
1-inch piece cinnamon stick
2 bay leaves
3 whole cloves
20 curry leaves
5 tablespoons vegetable oil
2 onions, peeled and minced sliced
1 tablespoon ground coriander
½ teaspoon ground turmeric
½ teaspoon hot chili powder
4 ounces piece of coconut meat, shaved into slivers
1 ½ cups water
1 lb boneless lamb, cubed
½ teaspoon mustard seeds
2 medium-hot green chili peppers slit lengthwise

WINE PAIRING: SULA CABERNET SHIRAZ

Using a small spice mill grind the ginger, garlic, cinnamon stick, bay leaves, cloves, and 10 curry leaves together. Set aside.
Heat 3 tablespoons oil in a large saucepan. Add the onions and fry, stirring occasionally, for 5 minutes or until soft. Add the freshly ground spice mixture, the ground coriander, turmeric, chili powder, coconut slivers, and 1 ½ cups water. Bring the mixture to a boil, add the lamb. Lower the heat and simmer gently for 30 minutes or until the lamb is well cooked.

Heat the remaining oil in a separate small frying pan.  Add the mustard seeds and, when they start to pop, add the remaining 10 curry leaves and the chilies. Stir-fry for 1 minute then add the contents of the pan to the cooked meat and continue cooking, stirring frequently, for about 10 minutes or until the lamb mixture is very dry. Serve hot with rice or any flat bread.

• Tiger Prawn Curry with Lemongrass

SERVES 6
1 large red onion, sliced
½ cup vegetable oil
2 garlic cloves, minced
1 (1-inch) peeled ginger, minced
3 green chilies, minced
¼ cup fresh lemongrass, tough outer leaves removed and chopped
2 tablespoons ground coriander
1 teaspoon ground cumin
1 teaspoon turmeric
Salt to taste
1 teaspoon freshly ground black pepper
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
1 (14 – ounce) can unsweetened coconut milk
2 lb. jumbo tiger prawns or jumbo shrimp (about 24) shelled and deveined

WINE PAIRING: SULA BLUSH ZINFANDEL

In a large sauce pan cook onions in oil over medium high heat, stirring occasionally, until slightly brown. Add the remaining ingredients except coconut milk and prawns or shrimp and cook over medium heat, stirring occasionally, about 5 to 7 minutes.
Mix in coconut milk and bring the sauce to a boil, stirring. Add prawns or shrimp and simmer, uncovered, stirring occasionally, until just cooked through, 3 to 5 minutes.

Serve hot.

• Bengali Chicken Curry

SERVES 4
For the spice paste:
6 shallots, peeled and chopped
2 medium-hot green chili peppers, chopped
1-inch piece fresh ginger, peeled and chopped
1 teaspoon mustard seeds
½ teaspoon ground turmeric
3 garlic cloves, peeled
½ teaspoon ground turmeric
2 teaspoons salt
1 pound skinless boneless chicken thighs or breast halves, cubed
4 tablespoons vegetable oil
1 cup water
3 tablespoons minced cilantro for garnish

WINE PAIRING: SULA SATORI MERLOT

To make the spice paste, place all the ingredients in a blender and process, adding a few tablespoons of water to make a smooth, thick paste.
In a small bowl, mix together the turmeric, salt, and a tiny amount of water to make a smooth paste. Rub this mixture all over the chicken and set aside for 5 to 10 minutes
Heat 2 tablespoons of oil in a large frying pan. Add the chicken and stir-fry over a medium heat for 10 minutes or until it is golden. Remove the pan from the heat and set aside. Heat the remaining oil in another large saucepan. Add the spice paste and fry over a low heat for 2 minutes, then add the chicken and cook gently, stirring well, for 3 to 4 minutes. Pour in 1 cup water, cover the pan, and simmer gently over a medium heat for 15 minutes or until the chicken is cooked through. Sprinkle with the cilantro and serve hot.

• North African Lamb Racks with Saffron Vegetable

SERVES 4
3 tablespoons olive oil
2 tablespoons harissa
1 bunch mint leaves removed and finely chopped
½ cup coriander leaves, finely chopped
4 French-trimmed lamb racks
3 onions, peeled and quartered
3 parsnips, peeled and quartered
4 waxy potatoes, peeled and cut into chucks
1 pound 5 ounces pumpkin, peeled and cut into chucks
1 teaspoon crushed fennel seed
20 black olive, pitted
1 teaspoon ground cumin
10 saffron threads
3 tablespoons lemon juice

WINE PAIRING: SULA SAMARA RED

Preheat the oven to 425 º F. Mix 2 tablespoons of the olive oil, harissa and herbs in a bowl then rub into the lamb racks.  Season with sea salt and freshly ground black pepper. Put the vegetable into a baking dish and toss with the remaining olive oil, sugar, fennel seeds, olives, cumin, saffron and lemon juice.  Cover with foil and bake over 30 minutes, then turn the vegetables and return uncovered to the oven.  Sear the lamb in a frying pan over a high heat put on the top of the vegetables.
Bake for further 20 minutes.  Rest the lamb for 2 to 3 minutes, sliced and serve with the vegetables

• Sweet Yogurt Sundae with Saffron and Pistachios

SERVES 8
4 cups plain yogurt
1 teaspoon saffron strands
1/3 cup whole milk
1 teaspoon ground cardamom
¼ teaspoon freshly grated nutmeg
½ cup honey
¼ cup coarsely chopped pistachios, chopped

WINE PAIRING: SULA CHENIN BLANC

Line a large sieve or colander with cheesecloth. Wet the cloth with water, and then place the sieve or colander over a bowl. Place the yogurt in the sieve to drain for 2-3 hours in the refrigerator. Discard the whey.
Turn the yogurt into a bowl and set aside.
Lightly toast the saffron strands in small dry skillet over medium heat, until brittle. Add the milk and cardamom and nutmeg, Remove from the heat and stir in the honey until dissolved.
Whisk the mixture into the yogurt. Use a ladle to pour the yogurt into sundae cups or bowl. Top with nuts and serve chilled.