Last weekend, we showcased some of our favourite products, the 6cepas6 range from Bodegas Perica. With eye catching and fun labels on the bottles, these rioja wines are easy drinkers and perfect for a summer's evening.
To really make the most of these wines, we recommend you have a go at cooking these recipes to pair with them. Look out for our next blog post to get an epic recipe to pair with the 6cepas6 white!
First up...the Tinto. Intense fruit, rich and deep with a super smooth finish.
Pinchos de Cordero con Salsa Verde
The bold flavour of Tempranillo compliments the succulent lamb perfectly. Yum.
(Serves 4)
Ingredients
8 LAMB SKEWERS
2 GARLIC CLOVES
2 PACKS FLAT LEAF PARSLEY
1 PACK BASIL
1/2 PACK FRESH MINT
6 ANCHOVY FILLETS
2 TABLESPOON OF CAPERS
2 TABLESPOON OF GHERKINS/CORNICHONS
1 TEASPOON OF DIJON MUSTARD
6-8 TABLESPOONS OF EXTRA VIRGIN OLIVE OIL
3 TABLESPOONS OF SHERRY VINEGAR OR RED WINE VINEGAR
Method:
- First, make the salsa verde. Peel and crush the garlic, pick the herb leaves, then finely chop on a large board with the capers, gherkins and anchovies. If you have one, you can use a food processor (but don’t add the oil or it will emulsify).
- Put all of the chopped ingredients into a bowl, add the mustard and slowly stir in the oil using a spoon, then add the vinegar to taste.
- Season with black pepper, sea salt and a little more vinegar if needed. It’s served best as a punchy sauce.
- Cook the lamb skewers on a medium-high heat in either a frying pan, griddle pan or on a bbq. Rest the meat then serve with the salsa verde.
We like to serve this with a simple lettuce salad and some new potatoes. Keep any leftover salsa verde in a jar for up to a week; it works well with pasta, fish or vegetables.
Get a hold of the Tinto for £12.99. Click here.
Enjoy and let us know what you think!
