• Laura Milnes

Thursdays: recipe and wine pairing

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When my partner first suggested we make this; I was a bit skeptical. Avocado and tomato dill sauce? It didn't sound like the most appetising of foods to pair together. I couldn't have been more wrong; this was one of the most delicious, and satisfying meals I've had recently. Full disclosure: I may have been slightly hungover, and it satisfied that savoury/greasy craving effortlessly. I hope you enjoy as much as we did!

Spiced Tomato Dill Sauce with Avocado Crema

Tomato Sauce:

8-10 ripe tomatoes, pureed

1 bunch of dill, finely chopped

1 serrano chilli, deseeded and finely chopped

10 shallots, chopped

5 cloves of garlic, chopped

1 teaspoon paprika

Salt and pepper to taste

Handful of finely chopped parsley

Juice of half a lemon

Pinch of brown sugar

Fry garlic, chillis and shallots in three tablespoons of olive oil for 1-2 minutes until shallots are translucent. Add pureed tomatoes and simmer on medium for 10 minutes. Add paprika, dill and season with salt and pepper. Add sugar and lemon and stew down until the sauce is thick and fragrant, about 20-30 minutes. Puree sauce together once it has reached this stage, until smooth and creamy.

Avocado Crema

4 tablespoons sour cream

2 avocados

Juice of 1 lime

Handful of parsley

Salt and pepper

Teaspoon of paprika

Add all ingredients to a blender and puree until smooth.

Boil pasta noodles, and toss with tomato sauce. Top with a dollop of avocado crema, more chopped parsley and some crumbled goat feta.

Wine Pairing Suggestions:

With so many fresh herbs in the sauce, this dish needs a similarly fragrant and herbaceous pairing. We happened to have the 2017 Cedar Creek Viognier on hand which worked amazingly well. Here are some others that would also work:

Howling Bluff 2017 Sauvignon/Semillon

Time 2017 White Meritage

Haywire Water & Banks 2016 Sauvignon Blanc

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#food #fodandwine #foodandwinepairing #recipes #recipe

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