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More From Dan Murphy's
Cabernet Sauvignon Recipes
Steamed BBQ pork buns
Match with Cabernet Sauvignon
Makes
18 buns
Ingredients
- 250g BBQ pork, diced
- Oil for frying
- 100ml chicken stock
- 1 tsp dark soy sauce
- 3 drops sesame oil
- 1 tbsp sugar
- 1 tbsp oyster sauce
- 2 tbsp cornflour
- 1 tbsp cold water
- 300g self-raising flour
- 50g sugar
- 6 tablespoons lard
- 125ml water
- 18 rounds of greaseproof paper for steaming
Bun Pastry
Method
- Mix chicken stock, salt, soy sauce, sesame oil, sugar, oyster sauce and white pepper in a jug. Mix cornflour and water in a separate small bowl.
- Heat a frying pan with 2 tbsp of oil and then pour in the sauce. When it starts to boil, add in cornflour mixture to thicken the sauce. Let the sauce cool before adding in the diced pork. Place the mixture in the fridge.
- Use an electric mixer with a dough hook attachment to mix the flour sugar, lard and water for 5 minutes.
- Roll the pastry into a long roll and cut into 18 pieces. Use a rolling pin to flatten the dough out into a circle, trying to make the edges a little thinner.
- Put 1 1/2 tbsp of filling in the middle and pinch the pastry closed. Place each bun on a round of greaseproof paper.
- Place 5 buns at a time in a large bamboo steamer, place over a boiling wok and for 10-15 minutes. Serve immediately
Wine match
Paul Mas
Languedoc-Roussillon, France
Cabernet Sauvignon 750mL
Impressive intensity of fleshy blackcurrant and blueberry flavours are framed by structured tannins in this wine which highlights the amazing value to be found in the South of France. Another gem from this brilliant winemaker.
Brand's Laira
Coonawarra, South Australia
Blockers Cabernet Sauvignon 2009 750mL
This is a Cabernet with classic varietal definition. The nose shows cedar, red berry and tobacco notes. The palate is rich, long and beautifully texturally structured. Can be enjoyed now or cellared in the medium term.
