Our Dunavar wines are fabulous on their own and are also excellent accompaniments to various food dishes. Here you will find a snapshot of our favourite food pairings.
Want to share your own favorite food pairing? Please contact us at export@binderer.de
Dunavar Praws
Chicken Caesar Salad
Eggplant Parmigiana
Goulash soup
Károlyi salad
Eszterházy steak
Chicken paprika
Gundel pancakes
INTERNATIONAL CUISINE
Dunavar Praws
Serves four as a starter or two as a main course
16 fresh shelled tiger prawns, 2 chopped spring onions, 1 red chilli pepper, 1 piece of fresh ginger, 4 cloves of garlic, 2 limes (for skewers), 1 lime (zested and juiced)
Place prawns and lime zest in a bowl and mix. Mix lime juice, chilli, garlic, ginger and spring Onions and a tablespoon of olive oil in a Blender. Alternatively, use pestle and mortar. Pour mixture over prowns and leave in frige to marinate for 2 – 4 hours. Threat prawns and lime quarters alternately onto metal or wooden skewers (soak wooden skewers in hot water 20 minutes beforehand to prevent buring). Cook on a hot barbecue or under a hot grill for 2 min. on each side.
Serve with Dunavar Sauvignon Blanc
Chicken Caesar Salad
2 medium chicken breasts, 1 Romaine lettuce, cut, washed and dried, 2 egg yolks, 1 tbsp Dijon mustard, 1 tbsp red wine vinegar, 2 cloves garlic, crushed, 6 anchovy fillets, crushed, 300 ml olive oil, 100 g freshly grated parmesan, 4 slices white bread, diced into cubes, 4 medium eggs
Cut the chicken breasts into even sized chunky strips, then toss with a little olive oil and salt and pepper. Warm a frying pan over a moderate heat and, when hot, fry the chicken, allowing it to colour to a golden brown. When the chicken is cooked, remove from the pan and reserve, return the pan to the heat. Add 4 tbsp of olive oil and heat through, then add the bread cubes and fry, tossing well so that they brown evenly. Mix the egg yolks with the mustard, vinegar, and garlic and whisk well. Add the anchovies and whisk in the olive oil slowly until you have the texture of mayonnaise. Add a little water if it is too thick. Add the Parmesan to the dressing and check for seasoning. Bring a pan of water toa gentle simmer, then poach the eggs with a little vinegar until just set but still soft. To serve, toss the leaves in a bowl with some of the dressing and arrange on the plates. Toss the chicken and croutons in the bowl with a little more dressing, then arrange over the leaves. Top each salad with a poached egg, then finish by drizzling the dressing all around.
Serve with Dunavar Pinot Blanc or Chardonnay
Eggplant Parmigiana
2 large eggplants, peeled and cut lengthways into 5mm (0.2 inch) slices, 110 g plain flour, 3 eggs, lightly beaten with 3 tablespoons water, 2 cups fine breadcrumbs, olive oil, for frying, 5 tablespoons extra virgin olive oil, 4 cups tomato passata, 80 grams grated Parmigiano-Reggiano, 200 grams Mascarpone, 4 anchovy fillets, very finely chopped, Fontina cheese, grated, 4 sprigs fresh oregano, leaves picked, 2 sprigs basil, leaves picked, salt and freshly ground pepper, to taste, grated Parmigiano-Reggiano, extra
The first part of this recipe is to crumb the eggplant slices. For this, dust the slices of eggplant in flour, then dip in the egg before placing in the breadcrumbs. This does take a bit of time. Once all the slices are done, it's time to cook them. Shallow fry them in a large non-stick pan over a medium heat - give them about 1-2 minutes on each side. Place them onto paper towels to remove any excess oil. When they are all cooked, we can now assemble the dish. Preheat the oven to 170°C/338°F. Take your deep sided oven proof dish and add 2 tablespoons of the extra virgin olive oil. Swirl it around to cover the base and sides. Add a quarter of the tomato passata to the dish, sprinkle over with 3 tablespoons of grated parmigiano. Place the mascarpone, anchovy and remaining grated parmigiano into a bowl and stir well to combine. Place a layer of eggplant slices over the base of the dish. Spoon over with another quarter of the passata, top with some grated Fontina and a few dollops of the mascarpone mixture. Sprinkle with a third of the basil and oregano leaves and a little ground black pepper. Repeat this layering process, finishing with the cheese and herbs. Please note that the number of layers will depend on the size of your eggplants and the size of your dish. Drizzle with a little more of the extra virgin olive oil and add another sprinkling of the grated parmigiano.
TRADITIONAL HUNGARIAN CUISINE
Goulash soup
400 g leg of beef, 0,5 dl oil, 2 onions, 1 garlic, 3 tomatoes, 1 sweet red pepers, 500 g potatoes, 1,5 litres meat soup, 1 bunch celery, 1 g hot ground paprika, caraway seed, table salt
Remove the sinew from the leg of beef. Cut into cubes and put to one side. Finely slice the onion and fry in the oil until golden. Add the crushed garlic and the freshly ground caraway seeds. Sprinkle with the ground paprika, add the leg of beef, season with salt, and roast. From time to time add a little bone juice, cover and cook. Dice the potatoes, cut the sweet red peppers into rings, and peel the tomatoes. When the beef is tender add all these together with the bunch of celery. Pour on bone juice and cook. Add small pieces of homemade pasta. Remove the celery before serving.
Serve with Dunavar Merlot Cabernet Sauvignon
Károlyi salad
300 g potatoes, 4 eggs 100 g peppers, salt, 100 g gherkins, 300 g tomatoes, 4 cabbage lettuces, 2 dl mayonnaise
Cook the potatoes in their skins. Allow to cool. Peel and slice. Hard boil eggs, remove the shells, and slice thinly. Peel and slice the gherkins, tomatoes, and peppers. Wash the lettuce leaves, and tear into small pieces. Add salt to the peppers, and put in the refrigerator for 30 minutes. To serve, arrange the lettuce pieces in the centre of the plate, and put the pepper, tomato, gherkins, and egg onto it. Pour on the mayonnaise dressing.
Serve with Dunavar Chardonnay
Eszterházy steak
4 rump steak, oil, 3 onions, 25 g butter, 200 g carrots, 150 g parsnip, 2 dl sour cream, 1 lemon, 1 bvay leaf, black pepper, capers, mustard, table salt
Tenderise the meat. Salt. Brown on both sides in hot oil. Place in a casserole dish. Thinly slice into rings the onions, 1/3 of the carrots and parsnip. Fry in hot fat. Sprinkle with the flour, and pour on water. Season with salt and pepper. Bring to the boil. Pour over the steak. Cover with a lid and braise. Season with lemon peel, bay leaf and salt. Finely chop the remaining carrots and parsnips. Sauté in butter. Add a little water and braise until tender. Remove the tender steak. Strain the sauce, and add the chopped vegetables, sour cream, mustard, finely chopped capers, and strained lemon juice. Heat through and pour over the steak before serving. Serve small dumplings or pasta as a side dish.
Serve with Dunavar Merlot Cabernet Sauvignon
Chicken paprika
1,5 kg chicken, oil, 3 onions, 2dl sour cream, 25 g fine flour, 150 g sweet red peppers, 100 g tomatoes, 15 g ground paprika, salt
Clean and quarter the chicken. Finely chop the onions, and fry in oil until golden. Spinkle with ground paprika, pour on 3 dl water and cook in a little juice. When brown, top up the liquid. Cut the sweet red pepper and tomatoes into strips, and add before the chicken is completely cooked. Continue to cook. Finally, thicken with sour cream thickened with flour, season and heat thoroughly. To serve, pour the sauce over the meat. Serve hot with gnocchi.
Serve with Dunavar Merlot Cabernet Sauvignon
Gundel pancakes
150 g flour, 2 eggs, 5 dl milk, a pinch of salt and sugar, 0,05 dl oil Filling. 120g grund walnut, 80 g sugar, 80 g sugared orange peel, 1dl cream, 2 dessert spoons rum, 50 sultanas, 150 g eating chocolate, 1dl milk, 8 pancakes
For the pancake batter: Break the eggs into a bowl. Add the flour, salt, and sugar and mix until smooth. Add the milk and oil. Fry the pancakes in a frying pan.
Finely chop the orange peel. Bring the ground walnut, sugar, vanilla-flavoured sugar, sultanas, and orage peel to the boil in the cream. Remove from the heat and flovour with the rum. Fill the pancakes with the walnut filling, fold into four and put on a plate. Break the chocolate into the milk. On a low heat melt the chocolate and stir until smooth. Pour the chocolate sauce over the walnut pancakes. Serve warm. Decorate with roses of whipped cream if desire.
Serve with Dunavar Gewürztraminer
Want to share your own favorite food pairing? Please contact us at export@binderer.de
Dunavar Praws
Chicken Caesar Salad
Eggplant Parmigiana
Goulash soup
Károlyi salad
Eszterházy steak
Chicken paprika
Gundel pancakes
INTERNATIONAL CUISINE
Dunavar Praws
Serves four as a starter or two as a main course
16 fresh shelled tiger prawns, 2 chopped spring onions, 1 red chilli pepper, 1 piece of fresh ginger, 4 cloves of garlic, 2 limes (for skewers), 1 lime (zested and juiced)
Place prawns and lime zest in a bowl and mix. Mix lime juice, chilli, garlic, ginger and spring Onions and a tablespoon of olive oil in a Blender. Alternatively, use pestle and mortar. Pour mixture over prowns and leave in frige to marinate for 2 – 4 hours. Threat prawns and lime quarters alternately onto metal or wooden skewers (soak wooden skewers in hot water 20 minutes beforehand to prevent buring). Cook on a hot barbecue or under a hot grill for 2 min. on each side.
Serve with Dunavar Sauvignon Blanc
Chicken Caesar Salad
2 medium chicken breasts, 1 Romaine lettuce, cut, washed and dried, 2 egg yolks, 1 tbsp Dijon mustard, 1 tbsp red wine vinegar, 2 cloves garlic, crushed, 6 anchovy fillets, crushed, 300 ml olive oil, 100 g freshly grated parmesan, 4 slices white bread, diced into cubes, 4 medium eggs
Cut the chicken breasts into even sized chunky strips, then toss with a little olive oil and salt and pepper. Warm a frying pan over a moderate heat and, when hot, fry the chicken, allowing it to colour to a golden brown. When the chicken is cooked, remove from the pan and reserve, return the pan to the heat. Add 4 tbsp of olive oil and heat through, then add the bread cubes and fry, tossing well so that they brown evenly. Mix the egg yolks with the mustard, vinegar, and garlic and whisk well. Add the anchovies and whisk in the olive oil slowly until you have the texture of mayonnaise. Add a little water if it is too thick. Add the Parmesan to the dressing and check for seasoning. Bring a pan of water toa gentle simmer, then poach the eggs with a little vinegar until just set but still soft. To serve, toss the leaves in a bowl with some of the dressing and arrange on the plates. Toss the chicken and croutons in the bowl with a little more dressing, then arrange over the leaves. Top each salad with a poached egg, then finish by drizzling the dressing all around.
Serve with Dunavar Pinot Blanc or Chardonnay
Eggplant Parmigiana
2 large eggplants, peeled and cut lengthways into 5mm (0.2 inch) slices, 110 g plain flour, 3 eggs, lightly beaten with 3 tablespoons water, 2 cups fine breadcrumbs, olive oil, for frying, 5 tablespoons extra virgin olive oil, 4 cups tomato passata, 80 grams grated Parmigiano-Reggiano, 200 grams Mascarpone, 4 anchovy fillets, very finely chopped, Fontina cheese, grated, 4 sprigs fresh oregano, leaves picked, 2 sprigs basil, leaves picked, salt and freshly ground pepper, to taste, grated Parmigiano-Reggiano, extra
The first part of this recipe is to crumb the eggplant slices. For this, dust the slices of eggplant in flour, then dip in the egg before placing in the breadcrumbs. This does take a bit of time. Once all the slices are done, it's time to cook them. Shallow fry them in a large non-stick pan over a medium heat - give them about 1-2 minutes on each side. Place them onto paper towels to remove any excess oil. When they are all cooked, we can now assemble the dish. Preheat the oven to 170°C/338°F. Take your deep sided oven proof dish and add 2 tablespoons of the extra virgin olive oil. Swirl it around to cover the base and sides. Add a quarter of the tomato passata to the dish, sprinkle over with 3 tablespoons of grated parmigiano. Place the mascarpone, anchovy and remaining grated parmigiano into a bowl and stir well to combine. Place a layer of eggplant slices over the base of the dish. Spoon over with another quarter of the passata, top with some grated Fontina and a few dollops of the mascarpone mixture. Sprinkle with a third of the basil and oregano leaves and a little ground black pepper. Repeat this layering process, finishing with the cheese and herbs. Please note that the number of layers will depend on the size of your eggplants and the size of your dish. Drizzle with a little more of the extra virgin olive oil and add another sprinkling of the grated parmigiano.
TRADITIONAL HUNGARIAN CUISINE
Goulash soup
400 g leg of beef, 0,5 dl oil, 2 onions, 1 garlic, 3 tomatoes, 1 sweet red pepers, 500 g potatoes, 1,5 litres meat soup, 1 bunch celery, 1 g hot ground paprika, caraway seed, table salt
Remove the sinew from the leg of beef. Cut into cubes and put to one side. Finely slice the onion and fry in the oil until golden. Add the crushed garlic and the freshly ground caraway seeds. Sprinkle with the ground paprika, add the leg of beef, season with salt, and roast. From time to time add a little bone juice, cover and cook. Dice the potatoes, cut the sweet red peppers into rings, and peel the tomatoes. When the beef is tender add all these together with the bunch of celery. Pour on bone juice and cook. Add small pieces of homemade pasta. Remove the celery before serving.
Serve with Dunavar Merlot Cabernet Sauvignon
Károlyi salad
300 g potatoes, 4 eggs 100 g peppers, salt, 100 g gherkins, 300 g tomatoes, 4 cabbage lettuces, 2 dl mayonnaise
Cook the potatoes in their skins. Allow to cool. Peel and slice. Hard boil eggs, remove the shells, and slice thinly. Peel and slice the gherkins, tomatoes, and peppers. Wash the lettuce leaves, and tear into small pieces. Add salt to the peppers, and put in the refrigerator for 30 minutes. To serve, arrange the lettuce pieces in the centre of the plate, and put the pepper, tomato, gherkins, and egg onto it. Pour on the mayonnaise dressing.
Serve with Dunavar Chardonnay
Eszterházy steak
4 rump steak, oil, 3 onions, 25 g butter, 200 g carrots, 150 g parsnip, 2 dl sour cream, 1 lemon, 1 bvay leaf, black pepper, capers, mustard, table salt
Tenderise the meat. Salt. Brown on both sides in hot oil. Place in a casserole dish. Thinly slice into rings the onions, 1/3 of the carrots and parsnip. Fry in hot fat. Sprinkle with the flour, and pour on water. Season with salt and pepper. Bring to the boil. Pour over the steak. Cover with a lid and braise. Season with lemon peel, bay leaf and salt. Finely chop the remaining carrots and parsnips. Sauté in butter. Add a little water and braise until tender. Remove the tender steak. Strain the sauce, and add the chopped vegetables, sour cream, mustard, finely chopped capers, and strained lemon juice. Heat through and pour over the steak before serving. Serve small dumplings or pasta as a side dish.
Serve with Dunavar Merlot Cabernet Sauvignon
Chicken paprika
1,5 kg chicken, oil, 3 onions, 2dl sour cream, 25 g fine flour, 150 g sweet red peppers, 100 g tomatoes, 15 g ground paprika, salt
Clean and quarter the chicken. Finely chop the onions, and fry in oil until golden. Spinkle with ground paprika, pour on 3 dl water and cook in a little juice. When brown, top up the liquid. Cut the sweet red pepper and tomatoes into strips, and add before the chicken is completely cooked. Continue to cook. Finally, thicken with sour cream thickened with flour, season and heat thoroughly. To serve, pour the sauce over the meat. Serve hot with gnocchi.
Serve with Dunavar Merlot Cabernet Sauvignon
Gundel pancakes
150 g flour, 2 eggs, 5 dl milk, a pinch of salt and sugar, 0,05 dl oil Filling. 120g grund walnut, 80 g sugar, 80 g sugared orange peel, 1dl cream, 2 dessert spoons rum, 50 sultanas, 150 g eating chocolate, 1dl milk, 8 pancakes
For the pancake batter: Break the eggs into a bowl. Add the flour, salt, and sugar and mix until smooth. Add the milk and oil. Fry the pancakes in a frying pan.
Finely chop the orange peel. Bring the ground walnut, sugar, vanilla-flavoured sugar, sultanas, and orage peel to the boil in the cream. Remove from the heat and flovour with the rum. Fill the pancakes with the walnut filling, fold into four and put on a plate. Break the chocolate into the milk. On a low heat melt the chocolate and stir until smooth. Pour the chocolate sauce over the walnut pancakes. Serve warm. Decorate with roses of whipped cream if desire.
Serve with Dunavar Gewürztraminer
© by Binderer St. Ursula, 2008