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    Notes - September 2016


    Photo: (L to R) Mark Donaldson, Chris Churchill and Brad Barker pontificating on all things wine and music


    Once a month, Chris Churchill, Mark Donaldson and Brad Barker educate and entertain us as they talk about what is happening in the world of fine wine and music. And of course, they drink while they entertain.

    This week:

    La Merika Pinot Grigio, Waimea Pinot Noir, Bertani Ripasso and Encore Cabernet Sauvignon


    Have a listen!


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    Moroccan Pork Casserole

    Ingredients:

            1 lb diced pork tenderloin ( 500g)
            1 tablespoon olive oil
            2 teaspoons grated ginger
            2 cloves garlic, peeled and crushed
            2 1/2 teaspoons ground coriander
            1 1/2 teaspoons ground cumin
            1 teaspoon ground paprika
            1 teaspoon Thai sweet chili sauce
            8 ounces winter squash, thinly sliced 250 g (Butternut works well)
            4 ounces spinach leaves, shredded roughly ( 100g)
            1 tablespoon lemon juice
            1/2 teaspoon salt
            1/2 cup chicken stock
            2 tablespoons chopped fresh cilantro

    Directions:

        Preheat oven to 350F (180C)

        Heat oil in a large skillet and stir-fry the diced pork in two batches until browned

        Add ginger, garlic, coriander, cumin and paprika, and stir fry a further minute to cook the spices

        Add chili sauce, squash, spinach, lemon juice, 1/2 teaspoon salt (or to taste), and chicken stock, and mix well

        Transfer contents of skillet to a casserole dish, cover tightly and cook in the oven for 45 minutes

        Check once or twice during cooking that the liquid has not evaporated, and add a little more stock if necessary

        When the meat and squash are tender, stir through the fresh cilantro and serve with rice







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