We asked our pals at Naked Wines to pick the perfect wine to go with a Ribeye Steak. Here’s what they recommended … you can try them yourself by joining their ‘Angels’ scheme to support small vineyards. There are some fabulous offers available – it’s worth a look!

A juicy, ribeye is one of the tastiest steaks around. A big, bold, powerful red is the perfect partner to stand up to the generous marbling and intense flavour of a ribeye. We recommend trying a sumptuous Malbec, powerful Cabernet Sauvignon or punchy Shiraz to guarantee a match made in meat-lovers heaven!

Here are our top picks to enjoy with a succulent ribeye…

Raats Angels Selection Malbec Cabernet Franc 2013

Raats Angel's Selection Malbec Cabernet Franc 1

There is truly no better pairing for a succulent ribeye than a Malbec. This sumptuous drop includes a dollop of Cabernet Franc to make it even smoooooother. A stonking red with bags of juicy black fruit, gorgeous concentration and a seriously elegant and pure finish. This full-bodied beauty stands up beautifully to a flavoursome ribeye.

Lacaze Private Collection Cabernet Sauvignon 2012

Lacaze Private Collection Cabernet Sauvignon2

This is to a mid-range supermarket wine what a monster truck is to a Fiat Panda. It’s a big complex beast of a wine. Oh, and the guy who made it also makes one of Chile’s most famous and most expensive wines. Rich, lush and complex – this is a must-try for ribeye lovers. The ripe, fruity tannins cut through the succulent marbled fat wonderfully. A meat-eater’s idea of heaven in a glass.

Carmen Stevens’ Angels Reserve Shiraz 2013

Carmen Stevens Angels Reserve Shiraz 750ml3

South Africa may have come late to the Shiraz ball, but it’s played catch up quickly, and now produces some of the best in the world. This one, with its dark, rich plum fruit punch and smokey oaky, peppery finish is a delicious example. Punchy, explosive and with all the weight of a dozen half-backs, the only way to improve this wine is to drink it with a ribeye that has been briefly shown the grill.

Posted by DonaldRussell in Guest Bloggers, Miscellaneous, NEW to Donald Russell   |  Leave a comment

grant-shaw

Hi everyone – it’s Grant here, or G. Shaw as I’m known to my lucky colleagues at Donald Russell.

It’s fair to say that when I started working here, I didn’t feel like quite as much of a ‘foodie’ as some of the rest of them. As a young man about town, I had other things on my mind than the latest cooking technique or exotic ingredient. Quite frankly, if I got a takeaway on the way home from the pub, I was happy!

veal-01

This being Donald Russell, though, that state of affairs didn’t last. Food really is everywhere here, and I slowly started to get a wee bit more curious about some of the products we sell, and a tiny bit more adventurous with what I cooked at home.

When our chef Matthias gave me a taste of a Veal Rib Steak that he’d cooked for a photoshoot – well, I was blown away! I’d always had something in the back of my mind about it being ‘not quite right’ to eat veal, without knowing exactly why, but Matthias soon put me right about Donald Russell veal – the welfare couldn’t get any better. And the flavour – oof! I was pretty much converted on the spot.

veal-02

Shamelessly stealing Matthias’ recipe, I ordered one of these bad boys to try for myself. I browned it up in plenty butter, garlic and chilli, then cooked it in a low oven – just 60ºC – for an hour. I used that time to make some chips, then tucked in.

That’s not my picture above, by the way – it didn’t look quite as pretty as that, but the taste – blimey, it was nearly as good as Matthias’ one! Soft as butter, tender and juicy. The hit of garlic and chilli tasted so good with the delicate flavour of the meat. My chips weren’t bad either – as we say up here, the whole thing was ‘fit rare’! All in all, I was really pretty proud of myself.

veal-03

Now, after loads of pestering by my colleagues, I’m working up the courage to try either a Stroganoff or even some Osso Buco. Turns out I’m a foodie in the making – who’d have thought it? I’ll let you know how I get on!

Till next time,

Grant

Posted by DonaldRussell in Cooking Tips & Recipes   |  Leave a comment
28/04/2015

Corrie Cheyne

Here at DR HQ, we’re so familiar with the benefits of frozen food that we sometimes forget to shout about it. So – consider this a SHOUT!

There are so many advantages that I barely know where to start. First, and most simply, freezing food preserves it right at its most tempting, appetising point of freshness. For veg, this is likely to be shortly after it’s harvested, while it’s still all crisp and dewy. For fish – straight after it’s plucked from the icy depths. And for meat, of course, after it’s been matured for exactly the right amount of time to develop its ultimate flavour and tenderness – something that’s best judged by an expert, as we do here. Freeze it right at that point, and on defrosting – hey presto, fabulous, fresh, nutritious food.

Ratatouille

Of course, eating things before they’ve been frozen is great if you know exactly how old they are. But increasingly, we get misled into buying things that are much (and I mean much) older than they appear. Whether it’s pumping packs full of a mixture of gases, adding artificial preservatives or even freezing things before selling them on as ‘fresh’ (yes, this happens a lot – why do you think so many mass-produced products are ‘not suitable for home freezing’?), retailers can artificially extend the life of many products. Supermarket fish, for example, can be kept on ice – not frozen, just chilled – for weeks before it’s sold. I don’t know about you, but the thought of that gives me the heebie-jeebies.

Pave Rump Steak

So, flavour, texture and nutritional value are preserved by freezing. But there’s even more to it than that. Some things are very seasonal by nature – a lot of fruit and veg, obviously, but also things like fish and game. There are few things I love more than the intense flavours of Scotland’s bountiful wild game, and by freezing a couple of packs of pheasant or partridge breasts or diced venison, I can enjoy it whenever I like, not just when it’s in season. Some fish, likewise, can only be sustainably caught at certain times of the year. There are other ways of preserving it, sure, but they tend to involve salt, oil, vinegar or even artificial preservatives (not for me, thanks), and all I tend to want with fish is a simple fillet, dotted with butter and lightly grilled.

halibut and partridge

Another thing (I know, I’m going on a bit!) is that I hate waste. Food should be carefully sourced, well cooked and EATEN – anything else shows a distinct lack of respect, as far as I’m concerned. A truly mind-boggling amount of food that we buy gets thrown away after spoiling – or even worse, not even reaching any customers in the first place. By freezing it in appropriate portion sizes, until it’s needed, you can be pretty sure it will actually reach the plate it was intended for.

So, to summarise:

  • Freeze in season – that way you get to get ‘eat local’ all year round.
  • Freeze at the right time – that’s spanking fresh for fruit, veg and fish, and at the optimum maturity for meat.
  • Freeze in the right way – we shock-freeze hard and fast here at DR, which prevents ice crystals forming in the meat, meaning a better texture on defrosting.
  • Freeze in the right size – individual portions mean that you only defrost as much as you need.
  • Freeze for flavour – you’ll get the very best in flavour, texture and goodness without the need for artificial nasties.

There you go – it’s nice to ice!

Yours aye,

Corrie

Posted by Corrie in Miscellaneous, NEW to Donald Russell   |  Leave a comment