Legume-inspired Dishes with Leopard’s Leap Wines
Legumes are the undeniable powerhouses of the culinary world. Whether lentils, chickpeas, beans or peas, these protein-packed pulses provide texture and substance to just about any meal. They are an excellent way to enrich meals, while Adding Quality to Life, much like Leopard’s Leap wines. These pantry faves are a source of healthy fibre, and we love the fact that they seamlessly blend flavour into classic dishes, making them even more delicious!
Legume Recipes & Leopard’s Leap Wines
Showcasing their versatility, we’ve selected four different types of legumes to cook with and have paired them with four equally versatile wines from the Leopard’s Leap wine portfolio.
Creamy Coconut Sweet Potato & Bean Stew
Beans are one of the most hardworking pulses out there, they instantly add texture and flavour to soups and stews, as well as delivering high-quality protein. With colder weather, this Creamy Coconut Sweet Potato & Cannellini Bean Stew is all the comfort one could ask for, and Leopard’s Leap 2020 Heritage Blend is the ideal pairing.
The oaky vanilla notes and spiced cinnamon flavours in this wine perfectly complement the sweet potato in this flavourful dish.
We caramelised our sweet potato in the oven to bring out the natural sweetness, which marries beautifully with the spices of garam masala and red chilli in this stew. The turmeric and ground cumin enhance the earthy, nutty flavour of the cannellini beans. To soak up the flavours, serve with delicious warmed rotis and enjoy!
Leopard’s Leap 2020 Heritage Blend is the ideal pairing for this hearty stew. The oaky vanilla notes and spiced cinnamon flavours in this wine perfectly complement the sweet potato in this flavourful dish.
Parmigiana di Melanzane
Parmigiana di Melanzane is a classic Italian dish with layers of flavour, often a treasured recipe passed down through generations. We’ve tweaked this classic just slightly with a top-layer of oven-roasted chickpeas for added texture and protein. The earthy spices of the chickpeas pair perfectly with a glass of Leopard’s Leap 2020 Pardus.
Paired with this melanzane is Leopard’s Leap 2020 Pardus, a wine with a delicious blend of oak underpinned spices.
The secret to great melanzane is a homemade sauce. Our marinara is infused with the aromatics of garlic, oregano, rosemary, and chopped anchovies, adding depth and complexity to the sauce. Fresh basil leaves add a herbaceous note, uplifting the flavours in the marinara. A combination of oven-roasted aubergine, marinara sauce, mozzarella and Parmesan come together beautifully in this hearty dish that’s made for sharing.
Paired with this melanzane is Leopard’s Leap 2020 Pardus, a wine with a delicious blend of oak underpinned spices, enhancing all the flavours of this well-balanced dish.
Thai Green Vegetable Curry with Lentils
Lentils are a powerhouse legume and instantly add flavour and protein to some of our favourite dishes, including this one. We take a trip to Southeast Asia with this delicious Thai Green Veg Curry and match it with Natura De-alcoholised Classic Red.
Sweet spice notes in Leopard’s Leap Natura De-alcoholised Classic Red are perfect for tempering the lingering heat from the red chilli and ginger in this Thai Green Curry.
Lentils have the ability to act as a flavour canvas, making them the perfect legume choice for this curry. Any fragrant curry begins with heating one’s curry paste to wake up the spices; to this we’ve added our garlic, onion, and chillies. Turning our stock into sauce, we’ve incorporated deliciously creamy coconut milk, balancing the flavours with natural sweetness. Fragrant lime leaves and lemongrass infuse subtle citrus notes throughout this dish, while shimeji mushroom and fish sauce impart heaps of umami. Not only is this curry packed with nutrients, it’s also steeped with flavour and simple to make.
The red berries and sweet spice notes in Leopard’s Leap Natura De-alcoholised Classic Red are perfect for tempering the lingering heat from the red chilli and ginger in this Thai Green Curry, while enhancing the sweetness of the delectable coconut milk sauce.
Asian Tuna Fishcakes with Miso Mayo
As winter turns to spring we look for something lighter and these Asian Tuna Fishcakes are ideal for a light lunch or supper, especially when served with a chilled glass of Leopard’s Leap Chardonnay Pinot Noir.
The citrusy aromas in this Leopard’s Leap 2022 Chardonnay Pinot Noir make it ideal for these fishcakes.
To season our fishcakes, we’ve used Chinese five-spice; the mixture of star anise, fennel seed and Szechuan peppercorn adds a lovely warmth to the tuna. Pickled ginger adds a piquant bite and peas add a pop of freshness. After shaping our fishcakes, we coated them with panko breadcrumbs, before frying them to golden brown perfection for that satisfying crunchy exterior. And, of course, no fishcake would be complete without dipping sauce, so we whipped up a miso mayo and dressed it with some fresh lime juice for the ultimate bite.
The citrusy aromas in this Leopard’s Leap 2022 Chardonnay Pinot Noir make it ideal for these fishcakes. Balanced fruity notes pair well with the spicy dipping sauce.
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