Holiday Wine & Food Pairing: Spiced Lentil & Yam Dip with Not So Naughty Chardonnay
The holidays are here, and that means sharing great food with the people you love. We’ve partnered with the Fernie Catering Company to provide you with a delicious recipe that is not only sharable and delicious—but also pairs well with our Not So Naughty Chardonnay.
Wine Pairing Recommendation: Not So Naughty Chardonnay
We recommend pairing this recipe up with our Not So Naughty Chardonnay. This wine undergoes 100% stainless steel fermentation which helps to retain crisp orchard fruit aromas & flavors of Golden Delicious apples & honey. There is an element of minerality of the finish that matches beautifully with the earthy flavors of the dish. As an added bonus, we are featuring this wine on sale for $14.99 through December 20th.
The Recipe
This recipe comes straight from the mind of talented chef Barrie Elliott, who has earned her Red Seal Chef Certification & also competed & won on an episode of Food Network’s “Chopped Canada”.
250g Yams
75g French Lentils (Dried)
40g Carrots
40g Celery
20g Red Pepper
15g Shallots
20g Caper
20g Currants
15g Green onion
Vinaigrette:
4 Tbsp cold pressed, extra virgin olive oil
2 Tbsp cup apple cider vinegar
½ Tbsp. maple syrup
½ tsp. strong mustard
1 tsp. salt
1 tsp. pepper
½ tsp. ground cumin
½ tsp. ground cloves
¼ tsp ground cinnamon
¼ tsp curry
Method:
Peel yams and roughly chop, place in a pot and cover with salted water, boil until cooked, drain and blend into a creamy puree.
Rinse lentils well, drain. Place in a pot and cover with a 3-4 inches of water, bring to a boil, reduce to simmer. Check lentils for doneness after 15 minutes, but they should take about 20 minutes in total. – al dente!
While the lentils are simmering, make the dressing by placing all ingredients in a jar with a tight fitting lid and shake vigorously to combine.
Finely dice all vegetables – the salad is best if all the ingredients are about the same size. Chop capers if they are large.
When the lentils are cooked, remove from heat, drain and cool in the fridge. Once cooled, place lentils in a large serving bowl and toss with dressing. Add vegetables, capers, and currants. this dip is best made a few days before serving.
And there you have it—a delicious snack to share with guests, family members, and anyone who appreciates great food and wine. Share your version with us on Instagram by tagging @ferniecateringco & @dirtylaundryvineyard. Happy Holidays!
About Fernie Catering Company
Fernie Catering Company has a food philosophy deeply rooted in seasonality and sustainability, working to utilise fresh, local, in-season ingredients where possible. From nearby farms to the forest floor and coastal oceans, they aim to create events that are both memorable and delicious.
Barrie Elliott grew up on the far side of Canada in rural Nova Scotia. She gained her passion for real food working in the family health food store where she rolled fresh cinnamon buns. At 17 Barrie embarked on a culinary adventure to Canada’s West Coast where she worked in isolated fishing camps and backcountry lodges. She rounded out her experience in Vancouver and attained her Red Seal Chef Certification in Culinary Arts before arriving in Fernie. In 2015 Barrie compete in the Food Network TV Show, ‘Chopped Canada’ where she won her episode.
