Sunday lunch in March

March 14, 2010

Since the beginning of this year, we have a new rule as regards the family cooking: every Sunday another member of our family is preparing the family feast. It was my turn last Sunday (more about this another time) and today my daughter Lucy (15) took on the role of the chef.

She presented us with salmon with salsa and a guacamole. In addition we had a fresh salad which is very nice in 35 Celsius heat. Mama helped a little but not much. It was delicious, as you can see from the photos below. What a great lunch this was.

The recipe came from the delicious magazine (December 2005/January 2006): Cajun salmon with corn salsa.

One mixes a table spoon each of coriander, dried tyme and oregano, cumin, and dried garlic, adds two table spoons of pimento (sweet smoked paprika) and olive oil and mixes this in high heat in a pan. The salmon fillets are rubbed with the mix, then cooked for about two minutes on one side and one minute on the other. After that you transfer them to a heated oven of about 180 Celsius where they are cooked for about 3-5 minutes. Serve with the salsa and guacamole.

The salad

The wine, however, was my department. Thanks to Mathias and Beatrix we still had a bottle of ‘2007 altenkirch Rieling, trocken’ by Friedrich Altenkirch in Lorch, Rheingau, Germany.

The wine is German Riesling at its best. With only 12% alc. vol. it has zest and finesse and the typical citrus flavours. It is a blend from different locations and made to be enjoyed young. The single vineyard wines from very steep slopes the winery produces are regularly awarded all kinds of medals. Altenkirch is worth a visit if you are visiting the Rhine river.

Winery Friedrich Altenkirch
Binger Weg 2
D-65391 Lorch /Rheingau
Tel: +49 67 26 / 83 00 12
Fax: +49 67 26 / 24 83

“Second-Christmas-Day” Party

December 27, 2009

The 26 December is called the “2nd Christmas day” in my native Germany. Since my father’s birthday fell on the 25 and was not celebrated because of Christmas, the 2nd Christmas day was usually the day his friends came to visit and congratulate him for his birthday.

Well, in this quasi tradition, we invited friends and acquaintances to our humble home for a Christmas barbecue, merging German and Australian customs of our family. I was very busy grilling pork and chicken, therefore no photos of the results of my labour at my “Weber grill”. Moreover, I grilled some veggies for the vegetarians among us (I was commended for the quality and the good taste). Margit had made various potato and bean salads; we had greens and white bread.

There are also no photos of the wines we consumed. Just two of the desserts. But a heck of a party it was. The 9 adults and the 9 children had a good time, as the two photos below show.

The “long” table

From 4 to 58 years old, 18 people around the table

The desserts:

Le Notre, the best dessert maker in town

The home made Pawlowa, Australian delight

Matthias and Beatrice had provided most of the wine (and the Le Notre dessert). We drank some beautiful drops. Here are the highlights:

‘2005 Rocky Passes Syrah’ (our last bottle) was perfect for the event: a Christmas party Australian style. It’s a beautiful example of cool climate Shiraz from our Upper Goulburn Wine Region. Vitto Oles makes great wines. James Halliday gave the 2005 Syrah 94 points.

‘2007 Altenkirch dry Riesling’, Lorch, Rheingau/Germany. Friedrich Altenkirch is a very well known vintner. Some of his wines were just rewarded silver and bronze medals at the International Wine Challenge and the 2009 Decanter World Wine Awards. The 2007 Riesling is young and fizzy, a solid German wine. The wine-maker, Tomoko Kuriyama, comes from Japan not a common trait of German wineries.

‘2005 Château La Raze Beauvallet, Cru Bourgeois’ from Medoc, Bordeaux, France. The château (45 ha) is owned by the Sourice family and has retained the original ‘cru Bourgeois’ classification from the 1930s because of the wine quality. The wine style is fruity and soft, easy to drink.

Needless to say, we had some bubbly as well, mostly from Taltarni, Australia. We will do this again.