About the Dish
Only Xarel-lo grapes from old organic trees from the Penedes region of Spain are used. A wine full of power, condensed with minerals. Less than 0.5g of glucose. 0.07g of sugar per glass, 9.46 points in the Catalunya Wine Guide.
Ingredients
- 100g Lamb (cut off)
- 1/4 Onion
- 1 Garlic clove
- A pinch of Cumin seeds
- 1/3tsp Soy sauce
- 8 Spring roll skins
- 1/2 Cucumber
- 50g Cottage cheese
- 3 Basil sprigs
- Salt, pepper, salad oil: each as appropriate
Directions
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1
Chop the lamb cut-off meat with a kitchen knife. Chop the onion and garlic.
-
2
Put 1. in a frying pan with oil and fry. When the meat turns whitish, add cumin seeds and salt and pepper. back.
-
3
Place 2. and sliced cucumber and cottage cheese on the spring roll skin and roll.
-
4
Put about 2 cm of oil in a frying pan, heat to 170 degrees, add 3, and fry while rolling until the skin turns golden brown.
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5
Garnish with basil and serve.
Chef's Notes
Recommended Wine
Wine name: Nut Xarello Organic 2019
Winery: Mas Bertrand
Importer: Voga Japan Co., Ltd.
Food and Marriage Points
The moment you bite into the crispy spring rolls, the umami and exotic aroma of lamb will fill your mouth. The secret is the aroma of basil and cumin, the texture of cucumber and the acidity of cottage cheese. It is a satisfying snack with an unexpected combination that will leave you wanting more. Best match with mineral and voluminous white wine.
