Our Devil’s Rock wines are delicious on their own and are also perfect accompaniments to many food dishes. Here is a snapshot of our favourite food pairings!
Want to share your own favourite food pairing? Please contact us at email@example.com
Devilishly delicious Caesar Salad with chicken
Devilish Chicken With Wine And Garlic
Serves four as a starter or two as a main course
16 fresh shelled tiger prawns
2 chopped spring onions
1 red chilli pepper
1 piece of fresh ginger
4 cloves of garlic
2 limes (for skewers)
1 lime (zested and juiced) * optional
Place prawns and lime zest in a bowl and mix.
Mix lime juice, chilli, garlic, ginger and spring onions and a tablespoon of olive oil in a Blender. Alternatively, use pestle and mortar.
Pour mixture over prawns and leave in fridge to marinate For 2 – 4 hours. Threat prawns and lime quarters alternately onto metal or wooden skewers (soak wooden skewers in hot water 20 minutes beforehand to prevent burning). Cook on a hot barbecue or under a hot grill for 2 minutes on each side.
Serve with chilled Devil’s Rock Riesling
as a sizzling party starter.
Devilishly delicious Caesar Salad with chicken
Prep time: 10 mins
Cooking time: 20 mins
2 medium chicken breasts
1 romaine lettuce, cut, washed and dried
2 egg yolks
1 tbsp Dijon mustard
1 tbsp red wine vinegar
2 cloves garlic, crushed
6 anchovy fillets, crushed
1-2 drops of Tabasco
300ml olive oil
100g freshly grated parmesan
4 slices white bread, diced into cubes
4 medium eggs
Cut the chicken breasts into even sized chunky strips, then toss with a little olive oil and salt and pepper.
Warm a frying pan over a moderate heat and, when hot, fry the chicken, allowing it to colour to a golden brown.
When the chicken is cooked, remove from the pan and reserve, return the pan to the heat.
Add 4 tbsp of olive oil and heat through, then add the bread cubes and fry, tossing well so that they brown evenly.
Mix the egg yolks with the mustard, vinegar, and garlic and whisk well.
Add the anchovies and whisk in the olive oil slowly until you have the texture of mayonnaise. Add a little water if it is too thick.
Add the Parmesan to the dressing and check for seasoning.Add one or two drops of Tabasco for a little extra spice (optional).
Bring a pan of water to a gentle simmer, then poach the eggs with a little vinegar until just set but still soft.
To serve, toss the leaves in a bowl with some of the dressing and arrange on the plates. Toss the chicken and croutons in the bowl with a little more dressing, then arrange over the leaves.
Top each salad with a poached egg, then finish by drizzling the dressing all around.
2 large eggplants, peeled and cut lengthways into 0.51 cm (0.2 inch) slices.
110 grams plain flour
3 eggs, lightly beaten with 3 tablespoons water
2 cups fine breadcrumbs
olive oil, for frying
5 tablespoons extra virgin olive oil
4 cups tomato passata
80 grams grated Parmigiano-Reggiano
200 grams Mascarpone
4 anchovy fillets, very finely chopped
Fontina cheese, grated
4 sprigs fresh oregano, leaves picked
2 sprigs basil, leaves picked
salt and freshly ground pepper, to taste
grated Parmigiano-Reggiano, extra
The first part of this recipe is to crumb the eggplant slices. For this, dust the slices of eggplant in flour, then dip in the egg before placing in the breadcrumbs. This does take a bit of time.
Once all the slices are done, it's time to cook them.
Shallow fry them in a large non-stick pan over a medium heat - give them about 1-2 minutes on each side. Place them onto paper towels to remove any excess oil.
When they are all cooked, we can now assemble the dish.
Preheat the oven to 170°C/338°F.
Take your deep sided oven proof dish and add 2 tablespoons of the extra virgin olive oil. Swirl it around to cover the base and sides.
Add a quarter of the tomato passata to the dish, sprinkle over with 3 tablespoons of grated parmigiano.
Place the mascarpone, anchovy and remaining grated parmigiano into a bowl and stir well to combine.
Place a layer of eggplant slices over the base of the dish. Spoon over with another quarter of the passata, top with some grated Fontina and a few dollops of the mascarpone mixture. Sprinkle with a third of the basil and oregano leaves and a little ground black pepper.
Repeat this layering process, finishing with the cheese and herbs.
Please note that the number of layers will depend on the size of your eggplants and the size of your dish.
Drizzle with a little more of the extra virgin olive oil and add another sprinkling of the grated
Devilish Chicken With
Wine And Garlic
2 tablespoon olive oil
1 sliced mushroom (about 3 ounces)
1 tablespoon minced garlic
1 whole boneless chicken breast (about 12 ounces)
Salt and Pepper
3 tablespoon Devil’s Rock Riesling
1 tablespoon lemon juice
1tablespoon minced fresh parley
Heat oil in heavy medium skillet over medium heat.
Add mushrooms and garlic and sauté until mushrooms begin
to brown, about 5 minutes. Transfer mushrooms to plate;
keep warm. Season chicken with salt and pepper.
Add chicken to skillet and cool until brown on both sides,
turning once, about 6 minutes. Add the wine & lemon
juice to skillet and continue cooking until liquid is reduced to
2 tablespoon, about 2 minutes. Place chicken atop mushrooms.
Drizzle chicken with pan juices. Sprinkle with parsley and
serve with a glass of well-chilled Devil’s Rock Riesling
Braised in Red Wine with Roasted Double Thick Lamb Chops and Garlic Custard
2-1/2 lb. lamb shoulder cut into 2” cubes
3 onions, diced
2 large carrots, diced
3 celery stalks, diced
2 leeks, diced (white part only)
1 head garlic, cut into half
½ can tomato paste (5 oz. can)
1 bottle Devil’s Rock Pinot Grigio
2 c. veal stock
2 T. white white vinegar
2 T. sugar
1 tomato, diced
handful of fresh thyme
3 bay leaves
1 c. olive oil
1 T. chopped rosemary
2 T. Dijon mustard
1 T. chopped garlic
2 T. chicken base
1 lamb rack with 8 chops, trimmed and frenched (your butcher can do this)
1 spring rosemary
beurre manie ( 4 T. soft butter mixed with ¼ c. flour to form a paste)
2 days ahead: Season lamb shoulder generously with kosher salt and fresh ground
pepper and let rest and refrigerate for 12 hours.
1 day ahead: Bring lamb shoulder to room temperature and fry in batches making
sure not to crowd the pan. Remove when the lamp is dark brown on all sides.
Add onion, carrots, celery leeks, and garlic to the pan and cook, stirring frequently,
until light brown. Add tomato paste, cook a few minutes longer being careful not to
burn the mixture. Add red wine and reduce by half. Add stock, vinegar and sugar-
reduce by 1/3 and add reserved lamp, tomato, thyme and bay leaves; cover with a round dampened parchment and a lid. Bring to the slowest simmer and continue to
cook for approximately 2 hours. Test a piece of lamb. It should be very tender, but not overcooked. Remove from heat, cool and refrigerate.
Whisk together the marinade ingredients and rub into the trimmed and Frenched rack
of lamb. Try to keep the bones clean. Marinate overnight in the fridge.
Same day: Remove fat from on top of the braised lamb, remove the lamb and
reserve. Warm braising liquids and strain, reserving liquid. Add rosemary sprig to
liquid and reduce briefly to concentrate the flavours. Thicken lightly with buerre manie
and correct seasoning. Remove rosemary and add braised lamb to warm thoroughly
and glaze with braising liquid. Meanwhile, make the garlic custards.
2 c. heavy cream
4 whole eggs
1 egg yolk
1 T. garlic, roasted and mashed to a paste
Preheat oven to 300 F. Mix all ingredients together and pass through a sieve. Season with salt and pepper and a pinch of sugar.
Pour into 2 oz. buttered timbale molds. Bake in water bath covered with tinfoil for
approximately 45 minutes or until set. Keep warm. (These can be made in advance
and rewarmed in hot water bath before unmolding.)
Preheat oven to 450 F. Clean excess marinade from lamb rack being careful to keep
bones clean. Roast rack for about 20 minutes for medium rare, remove and let rest.
To assemble unmold garlic custards into individual shallow bowls; surround with
some of the braised lamb. Cut lamb rack into double thick chop, adding a chop to
each bowl. Serve with blanched baby vegetable seasoned and sautéed in butter or
other seasonal vegetables of your choice. Serve with a glass of Devil’s Rock Pinot Grigio
at room temperature.