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Winning Recipes!
3/13/2010 6:04:00 PM
WINE AND FOOD MATCH: ROAST CRISPY SKIN SNAPPER
SERVES 2
What You Need:
2 x 180 gram snapper filets, skin on
Paprika
Salt and pepper
Polenta Triangles
150g medium polenta
450-500ml cold water
20-30g grated Parmesan cheese
Salt and pepper
Asian Vegetables
100g Wong Bok, julienned
50g julienne carrot
50g julienne snow peas
25g julienne salad onion
25g bean sprouts
6-8 coriander leaves, torn or chopped
6-8 mint leaves, torn or chopped
Half a long red chilli, finely sliced
Knob of fresh ginger, peeled and fine sliced
Sesame oil
Japanese pickled ginger
Lemon wedge
Julienne eschalot greens, curled in water
Method
Assemble your equipment; you want a flat tray like a biscuit sheet, a home deep fryer if possible, a saucepan, a sauté pan or two, and a wok, or a large sauté pan. Set your oven to grill. Grab a cutting board, favourite (hopefully sharp) knife, and a cake palate or spatula if you have one. Also a non-stick spray is handy. Get all your prep done first and this dish rolls along, once the fish goes under the grill it’ll take around five minutes to go to the plate. Total time from starting prep to table around 20-30 min, excluding the polenta, make it a hour or two ahead.
1. Place polenta and water in a saucepan and bring slowly to the boil, stirring frequently for 10 - 15 minutes.
2. Add the grated Parmesan, season and stir through. Pour polenta into a greased baking tray and set aside in fridge to cool.
3. Using your paring knife, cut the polenta into four triangles, around 10cm at the short side.
4. Heat a grill and put two sauté pans on the stove on medium heat with some oil in them. Season the fish, sprinkle the skin with paprika and place in one of the pans to seal then place under the grill.
5. In the other pan, fry the polenta triangles until crispy. Add the veg in at once, season, and toss quickly to cook until tender crisp.
6. Finish with the sesame oil and remove from heat.
To serve: divide the Asian greens between two bowls, season the polenta triangles and place on the greens, lay the snapper on top and garnish with the ginger, lemon wedge and curled eschalot.
WILD MUSHROOM & DUCK RISOTTO
(just remove the duck for a vegetarian option!)
SERVES 2
What You Need:
• Stock ingredients:
• Chicken carcass, fat removed
• 1 large onion
• 2 carrots
• 2 celery sticks
• Fresh bouquet garnis
• 4 egg whites, gently beaten
• Risotto ingredients:
• Risotto rice (enough for two, depending on appetite - about 1 cup)
• 2 banana shallots, finely chopped
• 1 fat clove of garlic, finely chopped
• Large glass of dry white wine
• 1 smoked duck breast (unsmoked won't cut it), thinly sliced
• 2 handfuls of fresh wild mushrooms, sliced
• 1 handful of dried wild mushrooms (ceps or porcini at the very least) - rehydrated and sliced
• 1 litre of chicken stock
• 1 tablespoon of freshly ground Parmesan cheese
• 1 tablespoon of fresh fennel herb, finely chopped (optional)
• seasoning
Method:
• Prep: 3 hours | Cook: 25 mins | Extra time:35 mins
• 1. Stock method : chop the onion, celery and carrot into large chunks and put it on a baking tray. Sit the chicken carcass on top.
• 2. Roast in the over for an hour, or until chicken carcass is browned.
• 3. Put it all in a stock pot and cover with water and add bouquet garni.
• 4. Bring to the boil and reduce to a gentle popping simmer for at least 2 hours, preferably 3 or 4 hours. Strain through muslin.
• 5. Return to the heat and add the egg whites, gently simmer for 15 minutes.
• 6. Sieve through a piece of muslin, should be clear consommé by now. Keep it warm.
• 7. Risotto method: saute shallots in butter until translucent. Add garlic and cook for one or two minutes (don't brown it.) Add the rice and cook for a minute or two. Add the wine and reduce until its about gone.
• 8. Add a cup of stock at a time, reducing before adding another. After 15-20 minutes add duck, wild mushrooms and squeezed out rehydrated mushrooms (not the water.) Add one more cup of stock and cook out.
• 9. Add parmesan and fennel and cook through for one minute.
• 10. Serve. Wait for adoration, praise and deferential sycophancy. Feel proud of yourself and drink too much.
(From Maeve O'meara's Food Safari Cook Book, available in the Cellar Door.)
Lamb Chanfana, served with new potatoes boiled in their skins (Serves 6-8)
Superbly matched with the king of Cabernets, our 2008 Cabernet Sauvignon!
Marinate, cook and eat!
Ingredients
1 large onion finely chopped
1 large head of garlic, cloves separated, peeled and bruised
3kg lamb shoulder, trimmed of excess fat, cut into large chunks
Rock salt
White pepper
Dried bay leaves
Sweet paprika
2 bottles or enough red wine to cover the meat
80ml olive oil
1 bunch flat leaf parsley
Method
Scatter some of the onion in the base of a large casserole pot, followed by some garlic and a layer of lamb chunks.
Sprinkle with rock salt, white pepper, a torn bay leaf and 1 teaspoon of paprika.
Repeat the layers until all the lamb is used.
Pour in red wine to cover the lamb.
Cover the pot and leave to marinate for at least 4 hours, unrefrigerated.
Preheat the oven to 200C.
Check the wine level – you may need to top it up as the meat soaks some up while marinating.
Pour over the olive oil and place the stems of parsley on top.
Cover with a tight fitting lid or foil, making sure the pot is well sealed around the edges.
Cook for about 45 minutes (or until you can smell the wonderful aroma), then reduce the heat to 180C and cook for another 2¼ hours.
Angel Hair Pasta with Prawn, Squid & Crab
Superbly matched with our 2010 SBS!
Ingredients (Serves 4)
• 250g dried angel hair pasta
• ¹⁄³ cup olive oil
• 100g prosciutto, cut into thin strips
• 8 green prawns, peeled, deveined, chopped
• 300g boneless fish fillets, chopped
• 2 small calamari hoods, cleaned, sliced
• 2 garlic cloves, crushed
• 300ml light thickened cream
• 140g tub crab meat
• 1 bunch chives, chopped
Method (Preparation Time 15mins, Cooking Time 15mins)
1. Cook angel hair pasta in a large pan of rapidly boiling water until just tender. Drain, leaving a little of the cooking water clinging to the pasta, then return to pan.
2. Heat 2 tablespoons of the oil in a large heavy-based pan over a medium heat until hot. Add prosciutto and cook, stirring occasionally, for 3-4 minutes or until crisp. Transfer to a plate and cover with paper towel.
3. Heat remaining oil in pan until hot. Add prawns and cook for 2-3 minutes or until cooked through. Transfer to a plate. Cook fish and calamari, one after the other, for 2-3 minutes each or until cooked through. Transfer to plate with prawns.
4. Add garlic to pan and stir, cooking for 1 minute; do not allow to brown. Slowly add cream to pan, stirring until combined and mixture comes to the boil. Return all seafood to pan. Add crab and stir through seafood. Cook for 1 minute or until crab is heated through. Add seafood mixture, prosciutto and chives to pasta, toss to combine and serve immediately.
Winter Recipe Winner: Mike Armstrong of Balingup
Freerange Chicken Maryland with Goats Cheese
Superbly matched with our 2007 Chardonnay!
Ingredients (serves 4)
* 4 Free-range Chicken Maryland, lightly dusted in organic self-raising flour
* 3 Tbsp Full Cream Butter
* 4 Tbsp Extra Virgin Olive Oil
* 2-6 cloves of Local Garlic [depending on next day’s commitments !]
* 400gm Goats’ Cheese
* Very Small sprig of Rosemary
* Small sprig of Sage
* Smallish sprig of Marjoram
* Pinch of Maldon Sea Salt
* Cracked Mixed Peppercorns
* Pinch of Herbal Sprinkle [Tinderbox is best]
* 4 Glasses of Saracen Estates 2007 Chardonnay
* 2 Finely Chopped Medium Brown Onions
* Couscous and Salads of Choice to Serve.
Method, Here’s what you do :
1. Pour 1 glass of Saracen Estates 2007 Chardonnay.
2. Allow to stand for a few minutes whilst gathering other ingredients.
3. Swirl wine. Sniff deeply. Swig. Swoosh. Swoon.
4. Heat EVOO + 2 Tbsp butter in a solid, large pan until ready for searing the chicken.
5. Add ½ of chopped garlic and then brown Marylands on both sides [3-5 minutes should do it]
6. Remove chicken from pan and set to one side.
7. Add to pan the extra Tbsp. of butter, onion, rest of garlic and, once bubbling away, one glass of Saracen Estates 2007 Chardonnay.
8. Bring back to the boil, reintroduce the chicken, sip the wine in your glass, then add the sprinkle, herbs, sea salt and pepper to taste.
9. Stir gently then simmer.
10. Relax with a fresh glass of Saracen Estates 2007 Chardonnay as you wait for the gravy to thicken [add a little corn flour if necessary].
11. Once chicken is cooked through, make a small slice between drumstick and breast into which you insert a healthy wedge of the goats’ cheese.
12. Serve with perfect couscous and salads of choice.
13. Enjoy with the rest of the Saracen Estates 2007 Chardonnay – in fact, why not open a second bottle to share with your guests?
Autumn Recipe Winner: Tracey Olney of Lynwood
Simple Moroccan Chicken Dish (low fat)
Superbly matched with our classic Margaret River style 2009 SBS!
Ingredients (serves 4)
• 500g chicken breast, cut into 2cm dice
• 3 tbs (1/4 cup) flour, seasoned with salt and pepper
• 1/4 cup (60ml) olive oil
• 2 onions, sliced
• 2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 2 tsp sumac*
• 3 tbs (1/4 cup) sultanas
• 1 cup (250ml) chicken stock
• 50g toasted pine nuts*
• 3 tbs (1/4 cup) chopped fresh coriander
• Juice of 1 lemon, plus wedges to serve
• Couscous, Greek yoghurt and Lebanese bread, to serve
Method
1. Toss chicken in the flour. Heat 2 tablespoons oil in a large frypan over high heat until hot, then cook chicken in batches until golden and set aside.
2. Heat remaining oil in pan. Add onions, reduce heat to medium and cook for 10 minutes, stirring, until golden and softened. Return chicken to pan with spices, sultanas and stock. Reduce heat to low and cook for 5 minutes until heated through and thickened slightly. Stir in pine nuts, coriander and lemon juice. Serve with couscous, yoghurt, bread and lemon.
Notes
• * Sumac is a purple, lemony spice used in North African and Middle Eastern cooking. From spice stores and selected delis.
• * Ready-toasted pine nuts are available from supermarkets