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3 Incredible Wine Bar Dishes (That Are Super Easy to Cook)

Posted by Nick Budicin on
3 Incredible Wine Bar Dishes (That Are Super Easy to Cook)

Struggling for inspiration, or time? These three dishes, which use some of the best produce in the world, are incredibly simple to prepare, and taste amazing. Whether it's for a wine bar, a restaurant, a winery, or an on-the-fly lunch or dinner at home, these dishes will make producing restaurant-quality meals easy.

 

 

Firstly, Meatballs in Tomato Sauce. City Larder's Cook's Series Free Range Pork & Fennel Meatballs are the star here (if we do say so ourselves). Cooked in a rich tomato sauce and ready to heat and eat, we simply pair them with white beans, baby broadbeans from La Catedral de Navarra, fresh parsley, and grated parmesan. Simple and magnificent.

Ingredients (Serves 2):

  • 1 pack (340g) City Larder's Cook's Series Free Range Pork & Fennel Meatballs
  • Half tin (200g) White Beans (we use Butter Beans)
  • 2 tablespoons La Catedral de Navarra Baby Broadbeans
  • 1 handful fresh Parsley, ripped
  • City Larder New Season South Australian Olive Oil, to taste
  • Salt and Pepper, to taste
  • Parmesan, grated to taste

Method:

Start by submerging the bag of City Larder's Cook's Series Free Range Pork & Fennel Meatballs into a pot of simmering water. These will take 15-20 minutes to warm through, so meanwhile you can prepare the rest of the dish.

In a medium sized pan, combine the white beans, baby broadbeans, fresh parsley, and salt and pepper.

Once warmed through, cut open the bag and empty the Meatballs and sauce into the pan and give it a quick blast on the stove (high heat, 1-2 minutes) to get some more warmth through it.

Finish with City Larder New Season South Australian Olive Oil and grated Parmesan to taste and it’s as simple as that.

 

The second dish is a sure-fire tapas winner: Chorizo Baked Eggs. Using hand-picked whole tomatoes by La Catedral de Navarra, smoked paprika by Pimenton El Angel, and Chorizo by LP's Quality Meats really brings this dish to life. The combination of flavours balances perfectly, bringing out the true taste of Spain.

Ingredients (Serves 2):

  • 1 Red Onion, diced
  • 1 Zucchini, diced
  • 2 LP’s Quality Meats Chorizo, diced
  • 2 cloves Garlic, sliced
  • 1 teaspoon Pimenton El Angel Smoked Paprika
  • 1 jar (580g) La Catedral de Navarra whole Tomatoes, crushed
  • 2 Eggs
  • City Larder New Season South Australian Olive Oil – a good glug
  • Salt and Pepper, to taste

Method:

First off, you’ll need to place two heatproof tapas dishes into an oven set to 140°C to pre-heat.

Now we’re going to make the base. Get the garlic and Chorizo into a pan with some olive oil and cook on a medium heat to get a bit of colour on the Chorizo. Then add the red onion and zucchini, and cook down together until the vegetables are about half way cooked. Season with salt and pepper, olive oil, and the smoked paprika and stir to combine. Then add the mixture to a mixing bowl, along with the whole tomatoes. Crush the tomatoes with a fork and mix well to combine with the base mixture.

Once combined, spoon the mixture evenly into the two tapas dishes, then crack one egg on top of each dish. Season with salt and pepper, then bake in the oven at 140°C for 20 minutes, and that’s it!

 

Finally, a dish so easy to prepare you’ll wonder why you haven’t made it before, Anchovies with Piquillo Peppers. The simplicity of this dish is made possible by the high-quality produce used – we’ve used Olasagasti anchovies, Piquillo Peppers from La Catedral de Navarra, City Larder New Season South Australian Olive Oil, Pedro Ximenez Balsamic Vinegar by Toro Albala, and fresh dill. Perfection.

Ingredients (Serves 2):

  • 5 Olasagasti Cantabrian Anchovies
  • 2-3 La Catedral de Navarra Piquillo Peppers, sliced into strips
  • City Larder New Season South Australian Olive Oil – a good glug
  • A few splashes of Pedro Ximenez Balsamic Vinegar by Toro Albala
  • Fresh dill, roughly chopped, to taste (Note: Fresh chives or parsley work well as substitutes if you can’t source fresh dill)

Method:

Arrange the anchovies and Piquillo Peppers on a serving plate (however you like, get creative!).

Finish with a good glug of the olive oil and a few splashes of the sherry vinegar to taste. Top with chopped fresh dill and you’ve got yourself an incredible snack that took all of 2 minutes!

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