‘Wine in Food’ with Michael Swamy at Sheraton, Bangalore

(L-R) Master Chef Michael Swamy, Chef Hemath Kumar and Mr. Adrian Pinto at Nine Hills Wine in Dinner @ Sheraton Bangalore

 Skip to the end for the Delicious Christmas Special Recipes

Bangalore was just starting to get used to the unusual chillness when Michael Swamy decided to warm it up with some exotic cooking lessons with wine. A variety of the best from Nine hills keeping me company, it was an informative and enjoyable evening; not to mention indulgent.

It was a tempting invitation into the house of Nine hills as we witnessed Michael concocting a delicious blend of dishes cooked in the best of their range. Imparting their magical flavors to a plethora of gourmet cuisine like Red wine poached pear, olive oil cake and mascarpone cheese ice cream, Spring chicken stuffed with porcini, served with sautéed garlic spinach, blueberry gnocchi and port wine jus, Italian indulgence was the main focus. Celebrating Food as well as Wine, it was a gastronomic experience.

The efforts here are to introduce the Indian consumer to a taste that is fresh yet mature, balanced yet full-bodied; the way the best wine tastes internationally. Keeping alive the philosophy of the brand, Nine Hills and Bene at the Sheraton Bangalore brings us an unforgettable evening with Chef Michael Swamy’s ‘Wine in Food’ at the 7 city Odyssey.

Commenting on the occasion, Seagram’s Nine Hills Wine Sr Manager Business Development, Adrian Pinto said, “Wine is an experience! And it’s this experience that we are bringing together. Nine Hills is bringing together award-winning wines, great chefs and the Starwood Hotels to give consumers a chance to experience how wine is paired with food, not just through a tasting but by combining it with food when cooking using various methods.”

“Times in India are changing and Pernod Ricard India and Nine Hills in taking the initiative of talking about paring wines with Indian cuisine and educating people on cooking with wines is an excellent concept. I am also proud of being a part of the process and hope wine becomes an integral part of the Indian kitchen” added Chef Michael Swamy.

Seagram’s Nine Hills wine gets its name from the nine hills surrounding Nashik where the company’s winery and the vineyards are located. The Nine Hills varietal range includes Shiraz, Cabernet Sauvignon, Chenin Blanc and Sauvignon Blanc, Viognier & Shiraz Rose. Seagram’s Nine Hills is available in 8 varietals – 3 whites, a Shiraz Rosé, 2 reds and 2 reserve red wines. The range of whites includes 2 zesty whites (Chenin Blanc and Sauvignon Blanc) and a complex and aromatic Viognier which has recently been launched in some markets. The collection of soave reds includes Shiraz and Cabernet Sauvignon as well as the 2 Reserve wines which have been aged in oak – Reserve Cabernet Sauvignon and Reserve Shiraz. Nine Hills wines have been appreciated by wine enthusiasts and professionals across the country. In fact in the very first Indian Wine Challenge (IWC-2007) held in 2007, Nine Hills Cabernet Sauvignon was adjudged “The best Indian Red Wine’ and the Shiraz was given awarded a ‘Seal of Approval’. This was followed up by Nine Hills being awarded the ‘Best White and Red Wines’ in the maiden Business Today wine Tasting Series where as many as 37 labels participated. Subsequently the Shiraz Rose’ was awarded a ‘Bronze Medal’ in the IWC -2008. In 2012, Nine Hills featured in Fine Wine and Champagne India magazine, where 5 varietals (Chenin Blanc, Sauvignon Blanc, Shiraz Rosé, Shiraz and Cabernet Sauvignon) were sent in for a grand tasting of Indian wines. All of these wines featured in the list of ‘Best Indian wines 2012’, with the Cabernet Sauvignon making it to the ‘Top 10’ list.

And now for the best part, I managed to grab the recipe for the entire 4 course dinner for all of you to try. Every one of the below listed dishes are special in their own way but if I had to choose one thing, it would definitely be the dessert.

1.      Tris di pomodori e caprino

(Variety of tomatoes with caramelized shallot dressing, seasonal greens and crumbled goat cheese)

1 Tris di pomodori e caprino

Ingredients Quantity
Red tomato 1 no
Green tomato 1 no
Cherry tomato 50 gm
Shallots 100 gm
Nine Hills Red wine vinegar 30 ml
Crumbled goat cheese 50 gm
Mixed mesclun 10 gm
Crushed black pepper 2 gm
Salt 2 gm
Olive oil 100 ml

Method of preparation:

  1. To make the dressing: on a pan add 5 ml olive oil and the shallots. Cook on low heat for about 5 mins. Caramelize the shallots. Once ready, blend to a fine puree with red wine vinegar, oil, salt and pepper. Let it cool.
  2. On a plate, drizzle the shallot dressing. Cut the fresh tomatoes in desired shapes. Arrange them along with the mesclun.
  3. Crumble goat cheese on the salad, drizzle some more of the dressing on the salad and serve immediately.

2.     Crema di peselli al profuma di menta

(Mint flavoured creamy green pea’s soup)

2 Crema di Piselli al profumo di menta

Ingredients Quantity
Frozen green peas 500 gm
Sliced onion 50 gm
Chopped garlic 5 gm
Fresh thyme sprigs 1 sprig
Fresh mint leaves 50 gm
Vegetable stock 1 ltr
Fresh cream 50 ml
Unsalted butter 10 gm
Olive oil 50 ml
Salt 10 gm
Crushed black pepper 10 gm

Method of preparation:

  1. Heat up a pot, add oil, onion and sweat for about a minute. Add garlic and sweat for another minute.
  2. Add the green peas, and cook for about 3 minutes. Drop in the thyme, pour the stock and season it.
  3. Once the green peas have cooked remove and puree the green peas with fresh mint leaves. Strain into a pot or pan. Heat the soup again and finish with cream and butter,  Check for seasoning and serve hot.

3.       Pollastrella farcita ai porcini

(Spring chicken stuffed with porcini, served with sautéed garlic spinach, blueberry gnocchi and jus)

3 Pollastrella Farcita ai porcini

Ingredients Quantity
Boneless chicken breast 1 no
Porcini mushroom 50 gm
Chopped onion 10 gm
Chopped garlic 5 gm
Smoked cheese 15 gm
Gnocchi 80 gm
Fresh spinach 100 gm
Blueberries 30 gm
Unsalted butter 15 gm
Olive oil 100 ml
Salt 10 gm
Crushed black peppercorn 10 gm

Method of preparation:

  1. To stuff the chicken: Clean the chicken breast, remove any excess fat, and make a pocket in the breast using a small paring knife. Heat up a pan, add oil and sweat the onions, add the porcini mushrooms and cook for about 5 mins. Season it well and cool the mixture, chop them roughly and place them in a piping bag.
  2. Cut the smoked cheese into a baton shape, which could easily go through the chicken breast pocket.
  3. Pre-heat an oven to 180*c. place a pot of water for boiling, add salt
  4. Season the chicken with herbs and seasoning. Slip in the cheese and pipe the mushroom into the pocket.
  5. Heat up a new pan(preferably nonstick), add butter and oil, pan fry the chicken breast for about a minute on each side, and then place the chicken in the oven. Will take about 8 mins to 10 mins to cook, depending on the size of the breast.
  6. For the gnocchi, start with butter in a nonstick pan, add the blueberries and cook with a little bit of water, crush the berries using the back of a spoon. Drop the gnocchi in the boiling water and once they start floating, remove and add it into the pan with the berries. Cook them for about a min.
  7. Place another pan with oil, once hot, add chopped garlic, and the spinach, season with salt and remove.
  8. To plate, arrange the spinach, gnocchi and chicken breast. Serve hot.

4.     Filetto di Branzino

(Oven roasted fish fillet with mini plum tomatoes, raisins and toasted almonds)

Filetto di Branzino

Ingredients Quantity
Indian salmon fillet (Or any white fish fillet) 160 gm
Olive oil 100ml
Salt 10 gm
Crushed black pepper 10 gm
Halved Fresh cherry tomatoes 100 gm
Wine soaked raisins 10 gm
Almond slivers 5 gm
Chopped Fresh mint leaves 10 gm
Unsalted butter 100 gm
White wine 100 ml
Fresh thyme 1 sprig

Method of preparation:

  1. Clean the fish fillet, season it with oil and salt. Heat up a nonstick pan, add oil. Carefully place the fish fillet skin side down first. Fry for about a minute. Flip the fish carefully.
  2. Remove from heat and add white wine, thyme and a small dollop of butter finish in the oven at 180*c for about 5 mins.
  3. In the meanwhile, mix the tomatoes, oil, mint, raisins, almond, olive oil and seasoning.
  4. Place the salad on a plate and remove the fish from the oven and place the fillet on the salad, serve immediately.

5.     Nine Hills Red wine poached pear with olive oil cake and mascarpone ice cream

5 Nine Hills Red wine poached pear with olive oil cake and mascarpone ice cream

Ingredients Quantity
For red wine poached pears:
Red wine 500 ml
Green pear(Peeled) 1 no
Cinnamon stick 1 no
Star anise 1 no
Fresh orange rind 1 no
Brown sugar 150 gms
For mascarpone ice cream:
Castor sugar 100 gm
Mascarpone cheese 200 gm
Heavy cream 235 ml
For eggless olive oil cake:
Refined flour 185 gm
Castor sugar 115 gm
Lemon rind 3 nos
Baking powder 12 gm
Nine Hills White wine 125 ml
Milk 80 ml
Extra virgin olive oil 185 ml

Method of preparation:

  1. To prepare the pears: Peel them, place them in a pot and add all the ingredients. Make sure the pear is completely submerged in wine. Cook it on low heat for about 20 mins or until the pear has cooked.
  2. Remove the pear and cool it. Strain the wine and reduce it over low heat. Save the sauce for plating.
  3. To make the ice cream: mix all the ingredients together and pour it into an ice cream machine. Remove once set and store in the freezer.
  4. To make the cake: pre heat the oven to 180*c. Sift baking powder and refined flour, in a mixing bowl add sugar, olive oil, lemon rind and milk. Whisk them well, slowly add in the flour and baking powder. Pour in the wine. Whisk the mixture and avoid any lumps. Strain if need be. Apply butter to a baking pan. Bake for about 40-45 mins.
  5. To plate: cut a slice of the cake. Dust it with icing sugar, place it on a plate. Slice the pears and arrange it on the plate beside the cake. Scoop out the mascarpone ice cream and place it near the cake. Drizzle the red wine sauce around and serve immediately.

The mascarpone ice cream and olive oil cake rocks!!! And who can resist the goat cheese in Tris di pomodori e caprino and oh! the blueberry gnocchi in the entree is divine 🙂 Do let me know how it turns out 🙂

And Merry Christmas 🙂


One thought

Any thoughts?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s