Steak, Chutney & a bio Pinot noir
Liesch Bioweine + Chiliwerk + Dattelmann
For all meat & wine lovers out there..
On this post, we did a quite interesting food pairing with a piece of steak from our local butcher, an original chutney from Chiliwerk , some bio raisins from Dattelmann in an healthy coleslaw salad & a bio Pinot noir from Liesch Bioweine !
Best steak marinade easy?
mix, soak meat, sit back, fry..
Look at that marinade & this beautiful bright color!
Here are the ingredients we used:
- garlic
- mustard
- rosmarin
- capers
- olive oil
The extra chutney touch
apple-onions-ginger chutney
We found the perfect fruity condiment for our meat & bio Pinot noir, a chutney Apple-Onion from Chiliwerk.
Chiliwerk offers a wide range of chutneys and other condiments.
Did you know?
A chutney (chatni) is a family of condiments or sauces in the cuisines of South Asia. ” Chatni” an East Indian terms means “strongly spiced”!
Behind this chutney
Discover Chiliwerk
Coleslaw salad with bio raisins
a delicious – healthy salad
To go with the meat, we made a Coleslaw salad with bio raisins from Dattelmann.
Dattelmann is spezialised in dried fruits, dates, dry herbs & more(More about this brand here)
Behind the bio dried fruits
Discover Dattelmann
Pinot noir AOC 2017 from Liesch Bioweine
Malanser Blauburgunder
We enjoyed our meal with a top-class Pinot Noir from the Graubünden region and produced according to the rules of biodynamics.
This pinot is produced by Margaret & Louis Liesch. The couple dedicated to winemaking can be proud; as organic pioneers, they converted their farm to organic cultivation as early as 1986.
Today, they are able to contribute to the organic cultivation of approximately 20% of the Malans vineyard area today. This also makes Malans a pioneer village for controlled organic viticulture in German-speaking Switzerland.
Behind this bio Pinot noir
Discover Liesch Bioweine
The Foodspotters Team tested
our feedback
“A beautiful down to earth Malanser. This full-bodied, powerful Pinot noir is light, soft and juicy on the palate. A wine to enjoy “
Matthis
Food scout
“This chutney was delicious and intense in flavour. A lightly spiced chutney with apple, onions and ginger that pairs great with our meat. “
Karl
guest TASTER
Kitchen Tools
The meat & the Lyonnaise pan
Before our cooking session we had to season our Noser-Inox black steel Lyonnaise pan(Lyonerpfanne).
Seasoning is this first essential step that’ll give your pan a longer lifespan. It’ll also be easy to clean and avoid rusting.
Here are the steps for seasoning your pan & it’ll take you about 1h30:
- Fill the pan with water and and heat for approximately 10minutes.
- With a kitchen paper, add an extra oil to grease the surface, the patina.
- Leave in the oven for an hour
- Make sure you have your silicon gloves when taking it out(because it’s damn hot!)
- Your pan is ready!
This pan won’t get noticed in your kitchen..This is the Lyonnaise pan, a heavy carbon black steel pan perfect for people interested to cook authentic, fans of no-nonsense cooking.
All you need to know about the Noser-Inox pan here
“Nothing more excellent or valuable than wine was every granted by the gods to man.”
Plato
