Winter Warmer Red Wine Recipes
Mudgee Slow Cooked Lamb Salad – feeds several
Boned lamb shoulder
2 tblsp rosemary
4 crushed garlic cloves
2 tsp thyme
2 tblsp anchovies
Salt and pepper
Mix all herbs to form a paste in a mortar and pestle. Rub inside the lamb shoulder, roll and tie and leave in refrigerator overnight.
Heat oven to 140, in a deep casserole dish add
100 ml olive oil
100 ml of your favourite stock
Add lamb and cook for 6-7 hours turning occasionally.
While lamb is cooking, blend together.
2 bunches of mint
100 ml olive oil
50 ml red wine vinegar.
Cover and chill, this will cover the lamb just before serving.
Salad dressing
2 lemons juice and zest
100 ml olive oil
Salad
Toss together
750 grams chick peas
250 grams creamy style fetta
2 punnets cherry tomatoes cut in half
200 grams fresh green peas
1 red onion thinly sliced
1 peeled and chopped Lebanese cucumber
1 bunch shredded mint
1 bunch shredded basil
Mix salad dressing through. Arrange salad on platter, break up lamb, it will do this easily, and top with mint dressing. Bon Appetite and enjoy with a glass of red.
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White Wine Recipes
We are so excited about the release of our 2009 Semillon that we couldn't help but suggest a few delicious yet simple recipes to accompany it...
Pork Terrine (Go Grazing Winning Recipe)
Recommend
Botobolar 2009 Semillon
Ingredients
40grams butter
Small chopped onion
Stripped leaves from 2 sprigs of thyme
Bread crumbs from one thick slice sour dough bread, crust removed
500 grams minced pork
250 grams minced chicken
2 cloves finely chopped garlic
2 teaspoons freshly grated nutmeg
¼ teaspoon allspice
1 teaspoon ground black pepper
2 teaspoons salt
3 eggs
4 bay leaves
5 rashers bacon
Method
Preheat oven to 180
Sauté onion in butter, add chopped thyme. Mix all ingredients, except bacon and bay leaves, together well.
Line loaf tin or terrine mould with baking paper, place bay leaves along bottom of mould line with strips of bacon, and pack in mince mixture. Fold bacon strips over and cover with lid or foil. Stand terrine in baking dish and pour water until it comes halfway up sides of mould.
Bake for one hour or until skewer inserted in to centre comes out hot, with clear juices. Place a light weight on terrine when it comes out of the oven and cool in fridge overnight. Turn out and serve.
Serve on bread or sliced cucumber topped with your favourite fruit chutney.
Click here for Semillon
Bechora's Fattoush
Serves 6
Recommend
Botobolar 2009 Semillon
Ingredients
- Smoked Salmon or gravlax – allow 4 pieces per person
- Green Salad
A mixture of small leaves such as baby rocket, baby spinach, watercress plus a small handful of mint leaves and a few fresh oregano leaves.
- 1 cucumber, Telegraph or Lebanese, unpeeled and diced finely
- 1 whole round of Lebanese bread – toasted in an oven or in a toaster until crisp
- 1 small red onion – finely sliced and sprinkled with a pinch of sumac*
*Sumac: a spice integral to Lebanese cooking. It is ground from the berries of a shrub (Rhus Coriara) which is grown widely in Mediterranean countries. It has a lemony & slightly tangy flavour, is dark red in colour & is usually available as a course powder. You will find it in all good delicatessens and spice shops.
Sauce
Crush 3 cloves of garlic with sea salt until mashed like a paste. Add a large pinch of
Sumac, the juice of a lemon and enough olive oil to bind.
Method
Mix leaves very gently and dress with the sauce. Crumble the toasted bread through the mix, being careful not to bruise the delicate leaves. Arrange a pile of the salad onto the middle of a plate and place small pieces of salmon across the salad.
Basic Frittata
Recommend
Botobolar 2009 Semillon
Botobolar 2008 The Fool Reisling
Ingredients
- 1 Roasted red capsicum roughly chopped
- Olive Oil
- 2 to 3 cloves of garlic, finely chopped
- 1 small Spanish red onion, finely chopped
- 6 medium eggs
- ½ cup milk
- Salt & pepper
- 1 hot chilli minced
- 3 small cooked potatoes (microwaved but still firm) chopped
- 60 grams Parmesan cheese
- ½ cup shredded basil
Method
For a fan forced oven set at 175 degrees, cooking time is 30mins. Coat quiche or cake pan with oil and lightly flour. Better yet, use a non-stick pan if you have one.
Heat fry pan and add olive oil, chopped onions and garlic. Cook over low heat for about 15mins, until cooked through and aromatic. Set aside. Beat eggs and milk together and then mix in all other ingredients. Pour into prepared pan and put in preheated oven. Cook for 30mins until golden brown on top and firm to touch.
Notes
To roast capsicum set grill at 250 degrees, core capsicum and cut into 3cm strips. Set skin side-up under grill, cook until skin is black, about 8 to 10mins, remove capsicum from the oven and steam in a plastic bag. When cooled, remove charred outer coating and chop.
Ginger, Honey & Lemon Pork Stir-Fry
Serves 4
Recommend
Botobolar 2009 Semillon
Botobolar 2008 Marsanne
Ingredients
- 500g pork, sliced into strips
- 1 garlic clove, crushed
- 3cm piece ginger, finely grated
- 2 tablespoons vegetable oil
- 1 lemon, juiced
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 2 tablespoons Chinese rice wine (see note)
- 3 teaspoons cornflour
- 2 bunches broccolini, trimmed, halved
- rice to serve
Method
1. Combine pork, garlic and ginger in a large bowl.
2. Heat wok over high heat until hot. Add half the oil and swirl to coat. Add half the pork. Stir-fry for 2 to 3 minutes or until browned. Remove to a bowl. Repeat with oil and remaining pork.
3. Combine 2 tablespoons of lemon juice, honey, soy sauce and rice wine in a jug. Place cornflour in a small bowl. Slowly add sauce mixture and stir until smooth.
4. Return pork to wok. Add broccolini. Stir-fry for 2 minutes. Stir in cornflour mixture. Bring to the boil. Stir-fry for 2 to 3 minutes or until pork and broccolini are cooked through and sauce thickens. Serve with rice
Notes
Chinese rice wine is made from fermented glutinous rice which is strained and then aged in earthenware pots. You can find it in the Asian section of the supermarket.
