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EMAIL YOUR RECIPE TO US AND WE'LL POST IT ONLINE!Slow cooked lamb shanks - Sent in by Ali White
Serves 6
Cooking time: 3.5 hours
1 tbs olive oil
6 frenched lamb shanks
2 red onions, sliced
2 red capsicum, seeds removed, thickly sliced
2 yellow capsicum, seeds removed, thickly sliced
6 garlic cloves, crushed
300ml white wine
3 tbs sundried tomato pesto
2 cups (500ml) beef stock
10 vine-ripened tomatoes, quartered
Leaves of 1 long sprig rosemary
2 tbs chopped flat-leaf parsley
Creamy mashed potato, to serve.
- Heat the oil in a large stove top pot over high heat and brown lamb shanks in batches sealing on all sides.
- Remove the shanks and set aside.
- Reduce heat to medium and add sliced onion, capsicum and garlic to the pot. Cook, stirring, for about 5mins until vegetables start to soften.
- Add wine, pesto and stock, stir to combine then return shanks to the pan.
- Add quartered tomatoes and rosemary and season with salt and pepper.
- Bring to the boil, cover and cook for 2 & 1/2 hours stirring occasionally to ensure it is not catching.
- Remove the lid and gently simmer for another hour.
- Stir in parsley, reserving a little to garnish.
- To serve, sit a shank on top of a dollop of creamy mash and spoon around some sauce and vegetables. Garnish with parsley.
Serve with a generous glass of Scion 2004 Durif and enjoy the fabulous combination!
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Best ever Chocky Cake (and Gluten free!) - Sent in by Ali White
This is a funny misshapen brown cake: it is deliciously rich and denies the need for icing or anything but a breath of icing sugar on its roof!
Cooking time: 45mins
200g good bitter chocolate
1tbs strong, black coffee
1 tbs brandy or cognac
100g butter
100g castor sugar
100g ground almonds
3 eggs
Icing sugar to coat
Preheat the oven to 160*C
- Combine chocolate, brandy and coffee in a heat proof bowl over a pot of simmering water. Stir when melted and add butter and sugar, stirring well until melted.
- Remove from heat and add almonds, then stir in lightly mixed egg yolks.
- Beat egg whites until stiff and peaky. Stir a spoonful of the whites into the mixture to lighten, then gently fold in the rest and turn into a buttered, paper-lined, 18cm round cake tin and bake at 160*C for 45mins.
- Leave to cool completely before turning out. Dust with icing sugar thru a fine-meshed sieve before serving.
The only way to improve on this recipe is to serve with a delicious glass of Scion Sweet Durif….the perfect accompaniment.
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Kangaroo Parcels (great with Scion Durif) - Sent in by Bernice Faulkner
500gms Kangaroo meat, minced or finely chopped
1 egg
1 tbl Dijon mustard
2 tbl bread crumbs
50 gms chopped macadamia or other nuts (macadamia are the best because of the oil content. Kangaroo can be quite dry)
1 tbl finely chopped fresh mint
1 tbl finely chopped basil
1 sml finely chopped onion
2 tbl finely chopped mixed capsicums
2 tbl finely chopped button mushrooms
1 tbl olive oil
Oil for brushing pastry
1 tbl crunchy peanut butter
spinach leaves washed and drained
filo pastry
- In a bowl mix the kangaroo meat, egg, mustard, breadcrumbs and macadamia nuts. With wet hands, roll mixture into sausages about 3-4 cms thick. Place in fridge or cool place about 30 minutes.
- In a pan (can use macadamia oil), place onion, capsicums and muschrooms. Add basil and then peanut butter.
- On a damp towel, place two sheets of filo pastry. Brush with olive oil. Place (small amount) spinach leaves, then some vegetable mixture, on the top the place sausage. Fold up into a parcel or roll into sausage shape and place in ovenproof tray for 20-25 minutes at 180 degrees C.
Serve with either a salad in summer or roasted vegetables in the winter.
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Roasted 5 spice Walnuts - Sent in by Julie Frauenfelder
2 teaspoons of 5 spice powder
1 teaspoon chilli flakes
30gms butter
1-2 cups of walnuts
1/4 cup brown sugar
- Heat heavy based pan over low heat, add spices and cook 1-2 minutes.
- Add butter and comine , let melt. Add walnuts and stire until nuts are coated with spice mixture.
- Sprinkle over brown sugar and cook 2-3 minutes until a coating forms over the walnuts.
- Cool before serving.
- Store in sealed glass jar in cool dry place for up to 2 weeks
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Shoulder of Lamb - to be served with Scion Durif - Sent through by Pauline Geleynse and Steven Schmied
1 shoulder of lamb.
Bulb of garlic
Sprigs of rosemary
salt and pepper
whole fennel
1 red onion
- Preheat oven to maximum.
- Roughly chop fennel and red onion and put in baking tray
- Break garlic into cloves and place half in tray with half of rosemary.
- Score top of lamb (through fat), oil and season all over.
- Place lamb on top of vegetables and top with remaining garlic and rosemary.
- Cover the pan with foil tightly
- As soon as the lamb goes into the oven reduce to 160 and cook for 5-6 hours. Meat should be falling off the bones.
- Take meat and vegetables out of pan and rest for at least 10 minutes (keeping warm). Shred meat with two forks.
Sauce:
Fresh mint
Capers
Red wine vinegar
Flour
- Drain the excess oil from the pan whilst the meat rests (not too much, leave the juices)
- On stove top, stir flour into juices.
- Add finely chopped mint and capers.
- Thin with red wine vinegar to desired thickness.
- Serve with plain mashed potatoes, steamed cauliflower and/or steamed Brussel sprouts (needs to be plain to balance richness of meat and baked vegetables).
Enjoy with Scion Durif!
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Chocolate and Vanilla Pudding - to be served with Scion Sweet Durif - Sent through by Pat Miller
2 vanilla beans
2 tbsp whisky or brandy (or a suitable fortified red)
125g dark chocolate chopped
125 unsalted butter
4 eggs
150g castor sugar
50g plain flour
- Preheat oven to 200c
- Place large bowl over a pot of simmering water
- Split vanilla beans and scrape seeds into the bowl with whisky, chocolate and butter
- Stir until melted
- Whisk eggs with sugar until pail and frothy then stir in flour and chocolate
- Mix until combined
- Grease four 250ml ramekins and sprinkle a little sugar on the inside
- Pour mixture into the ramekins and bake for 10-15 or until firm and slightly cracked
- Serve hot with cream
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Chocolate Red Chile Zucchini Cake: Red chile and chocolate is an elegant combination. The zucchini makes this cake extra moist and extra delicious. We guarantee you'll want to have an extra piece! To be served with Scion Sweet Durif - Sent through by Kate Martignoles
2½ cups sifted flour
1/4 cup cocoa
1 teaspoon baking soda
1 teaspoon salt
½ cup butter
½ cup vegetable oil
1¾ cups sugar
2 eggs
1 teaspoon vanilla
1 tablespoon New Mexican red chile powder (or more to taste)
½ cup buttermilk
2 cups grated zucchini
170gr chocolate chips
¾ cup chopped walnuts
Preheat the oven to 165 degrees C. Sift together the flour, cocoa, baking soda, and salt in a large mixing bowl. Set aside.
In a separate bowl, cream the butter, vegetable oil, and sugar. Beat with an electric mixer until the mixture is light and fluffy. Beat in the eggs, one at a time. Next, add the vanilla and red chile. Mix in the dry ingredients, alternating with the buttermilk. Stir in the zucchini. Pour into a greased 13x9x2 inch pan. Sprinkle the top of the cake with the chocolate chips and walnuts. Bake the cake for about 55 minutes. Cool the pan on a wire rack.
Yield: 12 pieces
Heat Scale: Medium
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Simple Chocolate Tart - to be served with Scion Sweet Durif - Sent through by Phillipa Duggan
1 tart shell, baked blind
315ml/11fl oz double cream
2 level tablespoons caster sugar
The smallest pinch of salt
115g/4oz butter, softened
455g/1lb best-quality cooking chocolate, broken up
100ml/3¾ fl oz milk
Cocoa powder for dusting
Place the double cream, sugar, and pinch of salt in a pan and bring to the boil. As soon as the mixture has boiled, remove from the heat and add the butter and chocolate. Stir until it has completely melted. Allow them mixture to cool slightly, stirring in the cold milk until smooth and shiny. Sometimes this mixture looks like it has spilt. Allow to cool down a bit more and whisk in a little extra cold milk until smooth. Scrape all the mixture into the cooked and cooled pastry shell with a spatula. Shake the tart to even it out and allow to cool for around 1-2 hours until it is at room temperature. Dust with the cocoa powder. Ultimately the pastry should be short and crisp and the filling should be smooth and should cut like butter.
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