Week Day Supper | Food & Wine Matching | Online Food & Wine Guide from Corney & Barrow

Welcome to Corney & Barrow Login

Life is too short for drinking bad wine, particularly after a hard day’s work. Modern cooking suggests that what weekday suppers lack in preparation time, they gain in freshness and the simplicity of good, healthy ingredients: be it a hearty salad, pasta with home-made tomato sauce or a brisk, flavoursome stir-fry. Aromatic stir-fries and noodle dishes, with intriguing spicing, are complemented by fragrant whites; Grüner Veltliner, Riesling, Rhône and New Zealand Sauvignon work well. Where Thai influences come in, New Zealand and Loire offerings both complement the spices and citrus notes and cut through richness. South African Chenin works well too, as it does with curry. For European dishes, pastas, tarts, cheeses and staples, it is as easy to look at the dish’s origins for inspiration as it is no coincidence that a region’s dishes and wines go well together. Simple grilled dishes, ideal weekday fare, raise their game when allied to so many affordable wines from House Claret, Italian, Spanish and Portugese wines through to Argentina’s Malbec.

See below for our recipe suggestion and matching wines

Our week day supper recipe: Chicken Stir Fry

Serves 4

Ingredients
4 chicken breasts, sliced
100ml soy sauce
Juice of 2 limes, plus limes for garnish
2 cloves garlic, crushed
1.5 square inches ginger, finely chopped
1 red chilli, deseeded and chopped
Squeeze of runny honey
Generous handful cashews, toasted and chopped
Bunch of coriander, chopped
2 large carrots, shredded
1 red onion, finely sliced
150g sugar snaps, sliced on the diagonal
1 red pepper, sliced
1 yellow pepper, sliced
Rice noodles
Sesame oil

Soak the rice noodles in warm water for 15-20 minutes, or until softened, then drain.

Combine the soy sauce, lime juice, garlic, ginger, chilli and honey.

In a hot wok or frying pan, with a couple of tablespoons of the sesame oil, fry the chicken for a couple of minutes, then add a little of the soy mixture and the carrots, red onion, sugar snaps and peppers. Fry for a couple of minutes, stirring, then add the rest of the soy mixture and the noodles. If it becomes too dry at any stage, add an extra glug of sesame oil. Add half the coriander and mix well. Check the chicken is cooked through and serve, with a wedge of lime and some extra coriander and cashews on top.

Recipe by Charlie Capehorn www.charliefood.co.uk