A test both of wine-to-food matching and a recipe from a new recipe book. The Global Grub cookbook has 9 recipes aimed at the novice. Also good, I surmise, for a quick and easy mid-week dish.
As can be read in the Foodie List review the cook book makes it easy to both purchase the ingredients (a shopping list of requirements is supplied) as well as giving minute by minute instructions on cooking each dish. The shopping list suggests a wine or some other drink for each dish; for this recipe ‘Sizzling Garlic-Buttered Prawns’ they mention a Viognier. I wonder…
Garlic-Buttered Prawns hardly requires a recipe being basically uncooked tiger prawns tossed in a little butter with a little flavouring… Sizzling Garlic-Buttered Prawns
Heat a ‘large slurp’ of olive oil in a frying pan or wok over a medium heat. Add about 1/4 block of butter. Add tiger prawns to the pan. Keep them moving.
Add a teaspoon of Thai fish sauce and some black pepper. Add 2 large chopped garlic cloves and the juice of 1/2 a lemon. Add 3/4 packet of fresh coriander, chopped. When prawns cooked serve over a fresh salad, topped with the remaining coriander and some crusty bread. I might serve with noodles, ’cause I like noodles.