Business Thursday – Wine & Buffet at Sunset Bar Intercontinental

Come and join us at Business Thursdays this month, taking place at Sunset Bar, Intercontinental Hanoi Westlake. This is a great opportunity to network, meet foreign and local business executives, exchange business information and news, and introduce your company’s products and services. We are looking forward to a fun networking evening in a great location at Intercontinental Westlake over a glass of wine by Daloc Wines.

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Business Thursdays Hanoi is jointly organised by the British Business Group in Vietnam (BBGV), the French Chamber of Commerce and Industry in Vietnam (CCIFV) and the German Business Association in Vietnam (GBA). We looking forward to seeing you all again and welcoming new faces.

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The cover charge of VND 150,000 includes wine & buffet. For more information visit BBGV web site bbvg.org   or Facebook Business Thursdays page.

Sponsored by  DaLoc Wines and Intercontinental Hanoi Westlake

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Wines of the month in Hanoi

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Ruffino Chianti: Chianti DOCG occupies a special place in the heart and history of Ruffino. When Ilario and Leopoldo Ruffino founded the winery in 1877, the first wine they produced was a Chianti. In keeping with tradition, Chianti DOCG features a distinct Florentine bottle reminiscent of the fiasco, the straw-dressed flask in which Chianti was originally bottled. Known as a Tuscan red: 70% Sangiovese, blended with varietals Cabernet Sauvignon and Merlot.

Tasting Notes: This medium-bodied, well-balanced wine is approachable and aromatic, with classic Chianti aromas of violet and wonderful cherry fruit flavors. It finishes with spicy hints of wild cherry and hazelnut. It retains these fresh and fruity flavors since it receives no wood ageing.

ACCLAIM
Best Buy – 2011 Vintage
World Value Wine Challenge

Gold Medal – 2011 Vintage
Sommelier Challenge

Food Pairing: Pair this Chianti DOCG with a variety of traditional Italian dishes like ravioli and tomato-based pasta sauces, such as the Tuscan slow-simmered Ragù. Pizza is another favorite pairing especially the Margherita and a personal favourite meat pairing is Bistecca alla Fiorentina and beef carpaccio. Cheeses such as Mozzarella, Parmesan Reggiano, Pecorino and Ricotta will be simply perfect. Its brightness and acidity also makes it a great companion for some Vietnamese cuisine such as the strong salty meat dishes and spicy pork dishes that are heavy on the garlic.

This wine is Imported by DaLoc wines and you can find this wine in Hanoi’s finest restaurants and as Wine of the month at Il mediterraneo restaurant in Hanoi. A great wine that you can really enjoy with great Italian food.

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Cinghiale in dolceforte – Wild Boar in Red Wine and Bitter Chocolate

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This traditional Tuscan recipe dates back to the early 1500s, evolving between the Renaissence and the Baroque. Cinghiale in Dolceforte is a complex dish involving nearly twenty ingredients, creating multiple layers of flavor. It’s a great supper dish for cold weather, or a very impressive dinner party main dish, and it can be served with Creamy Polenta. The dish has an exuberant layering of flavors and use of candied fruits, nuts, bitter  chocolate and red wine, Italian chefs often prefer using half and half: Port and Tuscan red wine for cooking, and the choice of a Tuscan red wine to drink with this dish in an interesting one,  Un Chianti Classico oppure, perché no?, un Brunello di Montalcino…. From Chianti Classico to Brunello di Montalcino….. Read Darren Gall’s wine choices…

The Blood Of Jove: http://www.urban-flavours.com/2014/12/the-blood-of-jove/sfondo_bdv_tignanello_0-630x367

THE RECIPE

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Ingredients

  • MARINADE:
  • 2 cups red wine
  • 1/2 cup red wine vinegar
  • 1 medium yellow onion, peeled and halved
  • 1 carrot, coarsely chopped
  • 1 stalk celery, coarsely chopped
  • 1 tablespoon balsamic vinegar
  • 1 bay leaf
  • 1 sprig fresh thyme (or 1 teaspoon dried)
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground nutmeg
  • 2 teaspoons ground allspice
  • STEW:
  • 4 tablespoons olive oil
  • 1 clove garlic, finely minced
  • 1 medium yellow onion, peeled and finely chopped
  • 1 carrot, finely chopped
  • 1 stalk celery, finely chopped
  • 2 teaspoons dried red chili pepper flakes (or to taste)
  • 3 1/2 ounces (100 g) prosciutto, finely chopped
  • 2 1/2 pounds wild boar, (if unavailable: stew beef, pork shoulder or other game meat, cut into 2-inch chunks
  • (Strained marinade liquid; see above)
  • 1 bay leaf
  • 1/2 cup dried prunes, coarsely chopped (plumped in a small amount of warm water, then drained well)
  • 1 tablespoon brown sugar
  • Grated zest of 1 orange
  • 1 tablespoon raisins (plumped in a small amount of warm water, then drained well)
  • 1 tablespoon pine nuts
  • 2 ounces bittersweet chocolate (70% cacao), grated
  • Fine sea salt, to taste
  • Freshly ground black pepper, to taste
  • Freshly parsley leaves, finely chopped, for garnish
Preparation

For the marinade:

In a large, heavy-bottomed pot, bring all of the marinade ingredients to a boil, then remove from heat and let cool completely. Submerge the chopped raw meat in the marinade and refrigerate, covered, for 48 hours.

Strain the meat and vegetables out of the liquid (retaining the marinade liquid). Separate meat from vegetables and discard vegetables and bay leaf.

For the stew:

In a large, heavy-bottomed saucepan or Dutch oven, heat the garlic in the olive oil just until it turns lightly golden. Add the onion, carrot, and celery and saute until vegetables are softened and onion is transparent, about 6 to 8 minutes. Add the chili pepper flakes and saute for another 30 seconds. Stir in the prosciutto and saute for about 1 minute.

Pat the pieces of meat with a paper towel until dried well, then add to the pot and stir just until browned. Pour in the strained marinade liquid and bring to a simmer, scraping the bottom of the pot with a wooden spoon to loosen any browned bits. Add the bay leaf. prunes and sugar and return to a simmer. Cover and let simmer over low heat until meat is very tender, about 2 hours.

When meat is tender, stir in the orange zest, raisins, pine nuts, and grated chocolate. Stir until chocolate is melted and all ingredients are well combined. Taste and adjust seasoning with salt and pepper, as necessary.

Serve over creamy bowls of polenta, sprinkled with finely chopped fresh parsley or nipitella.

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Buon appetito da Jess Andrenelli

Hanoi By The Glass – Darren Gall

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A review of some of the most delightful bars and restaurants in Hanoi where to have a glass of wine.

Published on Urban Flavours:

“In a city one thousand years old, everyone is a visitor.”

To see Darren’s quirky review visit Urban Flavours

http://www.urban-flavours.com/hanoi-by-the-glass/

Italian Food Tour – This week Calabria

Most of the cuisine of Calabria is heavily influenced by the Mediterranean and is often spicy. Pasta dishes with peppers, onions and sausage sauteed with or without sauce are very common. Frittatas made with pasta and sausage are also prevalent. Eggplant/Aubergine is a favorite dish in the region and is served in a variety of ways, Ciambotta, stewed aubergine, tomatoes and potatoes seasoned with onion and peppers, is eaten either hot or cold. In Calabrian cuisine, pork is the preferred meat. Preserving meat as sausage, ham and salame keeps it fresh through the year. Murseddu is a savory pork and veal liver pie seasoned with tomato and peppers and Capocollo di Calabria is a tender pork marinated with vinegar, massaged and pressed with whole black peppercorns. Anime Beate, a sweet pastry pocket-style dessert is a traditional sweet and another local favourite is Torrone di Bagnara, a sweet nougat.

 

Polpette di Melanzane – Aubergine medallionsimages

Maccheroncini Salsiccia & Oliva – Fresh handmade pasta with aromatised sausage meat and olives.279855_2212872331664_1543210054_2358045_1647251_o

Maiale all’Aceto – Pork tenderloin cooked in a cherry vinegar sauce.dsc_0279

Anime Beate – Calabrian style doughnuts filled with chocolate.baos

Buon appetito!

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Recipe – Saltinbocca Alla Romana – Veal escalopes wrapped with prosciutto, sage & lemon

To celebrate September’s food tour to Lazio, we have chosen one of the special dishes from the menu:piatto-pronto-bicchieri-tovagliolo-azzurro_dettaglio_ricette_slider_grande3

SALTINBOCCA This classic Italian recipe for veal means ‘jump in the mouth’ – serve it with crusty bread to soak up the delicious pan juices. Buon appetito.

Bash out the escalopes until they are about 5mm thick. Place a sage leaf on each one, wrap with the prosciutto, then press another sage leaf on top and flatten out with your hand. Dust lightly with the seasoned flour. ( flour seasoned with black pepper and a pinch of salt) Heat the oil and the butter in a large frying pan until foaming, and fry the veal for 4-5 mins on each side until the prosciutto is crisp, then remove from the pan. Add the Marsala wine to the pan and sizzle to make a sauce. Add the lemon juice to taste. Put the veal back in the pan to heat through, then serve with a green salad and crusty bread.

Ingredients

3 veal escalopes, about 150g each
6 sage leaves
6 slices prosciutto
50g plain flour, seasoned
splash olive oil
small knobs of butter
200ml marsala wine
juice ½ lemon

September’s Italian Food in Hanoi

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A restaurant is a fantasy – A kind of living fantasy in which diners are the most important members of the cast. – Warner LeRoy

Cooking done with care is an act of love – Craig Claiborne

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Special Main Course of the week – Petto oli Pollo Fritto Con Asparagi

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I love that moment of dipping a spoon into a creamy Panna Cotta, the perfect dessert .

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Pork Belly for a beautiful Friday night.10394621_351842848299764_2640162825828820302_n

Venetian recipe: Baccalà Mantecato – Whipped Cod Mousse

news-dried_salted_cod_fishYou cannot talk about Venetian food without talking about the ‘chicheto’, that wonderful ritual bite to eat with a sparkling glass of Spritz or an Ombra, a glass of local wine. And you cannot talk about the ‘chicheto’ without mentioning the Baccalà Mantecato: Dried Atlantic cod, soaked, poached and whipped into a mousse, then spread on a slice of baguette or grilled polenta.

Ingredients

700 gramms of unsalted Baccalà (stockfish already soaked) or if unable to source the dried fish, fresh Cod maybe used. 2 Cloves of garlic, half a cup of extra virgin olive oil, sea salt and black pepper.

Method

Place the Baccalà in a large saucepan and cover with cold water, add garlic and bring to the boil and simmer for 15 minutes until the fish is tender. Drain the fish and keep aside a little of the water, remove the garlic and the skin and any bones, then place in a bowl. While the fish is still hot begin whipping the fish into a cream, using a wooden spoon and at the same time add a thin slow drizzle of olive oil. Continue whipping until the fish reaches a creamy mousse like consistency. This is easiest with two people, otherwise just pause now and then to add the olive oil in stages. You might need to add a spoon or two of the cooking water if it is too dense, this will depend on the quality of the stock fish and how long it was soaked prior to poaching. After season to taste with fresh ground black pepper and sea salt.

Serve on Polenta or slices of Baguette, garnish with chopped parsley leaves scattered on top and a little ground nutmeg.

 

Italian Food Tour in Hanoi – This weeks menu

menu3Venetian cuisine is varied with many traditional recipes from the famous lagoons and the countryside close by. This week we have chosen some favourites and some of the lesser known but very highly prized dishes from the Veneto region.

Stracetti Al Radicchio, fine slivers of tender veal cooked with a chicory leaf marinate. Crostini Di Zucca In Saor, marinated pumpkin with sun-dried black olives.

Risotto Al Ragu Di Quaglia E Funghi, a delicious risotto with a quail and white mushroom ragu. Bigolli All’Anatra, fresh egg pasta with a duck ragu.

Agnello In Crema Di Asparagi, Lamb fillet with an asparagus cream. Fegato Alla Veneziana, finely sliced veal liver cooked in the venetian style with lemon and gently stewed onions.

Sorbetto Vino e Frutta, a sorbet of wine and fresh fruits. Crespelle con Fragole e Cioccolato, light crepes with a strawberry and chocolate garnish.

10609531_349188588565190_5960174740529984396_nCelebrating the Veneto region with many delicious dishes from Venice and Treviso.