By Sarah Williams

Cooking is an art, enjoyed by many!

When you have a unique taste, you sure like to experiment with different recipes by making it more interesting and a fun experience. We have found a few unusually delicious recipes which can also be enjoyed with your favourite glass of wine:

• Pinot Grigio with Light Fish Dishes

Seafood Tostada Bites

• Cut some tortillas into triangles on a cutting board
• Heat oil in a skillet to a moderately high temperature and add the tortillas to it
• Fry it until golden and then transfer it to a paper towel for drying
• Heat butter and leek in a large skillet until softened (stir occasionally)
• Stir in the scallops, shrimp and crab and season with salt & pepper
• Add wine and simmer till the shrimp turns pink
• Transfer the food to a plate
• Add parsley and butter to the skillet
• Simmer until it is reduced
• Transfer the seafood back and toss to coat
• Transfer it to a plate and garnish with tortillas triangles
• Serve it hot

Serve this delicacy with a light, nectarine Pinot Grigio and enjoy the experience.

• Chardonnay with fatty fish or shrimp in a rich sauce

Sizzling Shrimp Scampi

• Mix butter, garlic, lemon zest, parsley, lemon juice, thyme, salt and pepper in a bowl and preheat the oven to 450-degree celsius
• Arrange the shrimp in a circular pattern, tails up, in a large gratin dish and add the flavoured butter to roast for at least 10 minutes
• The shrimp will turn pink, and the butter will start bubbling
• Add chopped parsley and basil leaves to the shrimp
• Serve it hot with bread

It sounds not only amazing, but also tastes delicious with an Australian Chardonnay.

• Cabernet Sauvignon with juicy red meat and herbs

Lamb Chops with Frizzled Herbs

• Whisk a large baking dish with olive oil, garlic, vinegar & rosemary and add the lamb chops
• Let it sit for at least 30 minutes
• Heat olive oil in a small saucepan until shimmering
• Add rosemary leaves and fry for some seconds. Transfer it to paper towels to dry
• Fry sage leaves until the bubbles subside and transfer it to paper towels to dry
• Add parsley leaves and cover the pan to avoid splattering and fry it
• Add other herbs to the oil
• Season all the herbs with salt
• Add the marinated lamb chops to a heated grill pan and cook just until pink in the centre
• Serve the lamb chops on a plate and sprinkle the frizzled herbs

A powerful dish with a powerful Cabernet Sauvignon will take your breath away.

• Sauvignon Blanc with tart dressings and sauces

Scallops with Grapefruit-onion Salad

• Peel the grapefruit with a sharp paring knife to remove the bitter white pith
• Cut in between the membranes to release the grapefruit sections in a bowl
• Discard all the grapefruit juice, except one tablespoon and stir pickled cocktail onion, parsley leaves and season with pepper
• Pat the sea scallops dry and season with salt
• Heat olive oil in a large skillet until it shimmers.
• Cook the scallops until they turn brown
• Add the pickled-onion-and-grapefruit-salad to a small plate and arrange the scallops around the salad
• Drizzle with olive oil and serve hot

It tastes best with a zingy Vedejo from Central Spain.

• Old world wines with old world dishes

Pappardelle with Veal Ragu

• Season the veal with salt and pepper and dust with flour to tap off the excess
• Heat olive oil in a large-enamelled cast-iron casserole
• Add veal and cook until its brown and then transfer it to a plate
• Stir garlic, coriander, fennel and onion in the casserole and cook over low heat
• Add and boil wine until reduced to 1/3rd and then add tomatoes and cook over high heat
• Add the stock and rosemary and bring it to a boil
• Add the veal and cook until very tender
• Remove the meat and shred it
• Boil the sauce until reduced a little
• Cook the pappardelle in a large pot of boiling salted water until al dente
• Drain the pot
• Add ragu and cook over low heat until the pasta is coated
• Serve hot with cheese

A scrumptious combination that goes well with a cherry-rich, medium-bodied Chianti Classico.

An exquisitely cooked meal that blends right with a smooth, delicious wine is an experience worth remembering.

Author: Sarah Williams, https://www.htfwines.co.uk, sarahwilliamsme@gmail.com