Perfect pairing : veal curry and South West wines

04-07-2017
Logo France Bon appétit

“Veau des Lucs” veal curry with lime and pineapple, perfect food for rosé wines

 

Created by Aurelie Gineste and Clementine Evrard, from the Lycee des Metiers de l’Hotellerie et de Tourisme d’Occitanie catering college in Toulouse, with the assistance of the South West wines regional trade body.

 

Recette de curry de veau, mets et vins, vins du sud ouest de la france

Veal Curry, created for the south west wines regional trade body

 

This recipe is a supplement for the South west wines article. Learn more about these vineyards here.

 

« Veau des Lucs »

 

Il bénéficie d’une Certification de Conformité (CCP) depuis 2004. Il est nourri au lait entier de vache produit sur la ferme d’élevage. Ce lait est distribué deux fois par jour aussitôt après la traite. Le « Veau des Lucs » produit une viande d’excellente tenue, qui ne libère pas d’eau à la cuisson, d’une chair tendre, juteuse avec un goût inimitable.

 

Ingredients (serves 4 personnes) :

  • 800g « VEAU DES LUCS » FILLET
  • 1 PINEAPPLE
  • 200G COCONUT MILK
  • 200G FROZEN PEAS
  • 1 TBSP CURRY POWDER
  • 2 LIMES
  • 1 STAR ANISE
  • 2 TBSP SUNFLOWER OR RAPESEED OIL
  • SALT AND PEPPER
  • 250g BASMATI RICE
  • 2 TSP SAFFRON

 

Instructions :

 

Transfer the peas to a small pan and cook in salted, boiling water for 15 mins. Drain and set aside.  Cut the meat into small pieces.  Peel the pineapple, cut into quarters, remove the central core and cut into small chunks. In a frying-pan heat the oil and brown the meat until golden. Add the pineapple and season with salt, pepper and the curry powder. Pour the coconut milk to the blend and finally add the star anise to infuse.  Reduce the heat to a gentle flame, cover the pan and allow to simmer for 20 minutes. Meanwhile, finely chop the zest of the limes. After the 20 minutes, add the zest, together with the peas, and cook for a further 10 minutes. Cook the rice in boiling water with the saffron. Drain and serve immediately with the curry.

 

Food and wine pairing

This exotic dish would make a heavenly match with the exuberant flavours of a Fronton or Saint-Mont from South West France.