Tapas Style Prawns

prawns

Watch the sun go down on a summer evening with a glass of our Sparkling Viognier and these scrumptious prawns.

1/4 cup olive oil
4 garlic cloves, crushed
1kg king size green prawns, peeled leaving tails intact, deveined
100mL Tallis Dookie Hills Viognier
1/3 cup firmly packed fresh continental parsley, coarsely chopped
Sea salt flakes & freshly ground black pepper

Heat oil in a large non-stick frying pan over a medium-high heat. Add garlic and cook, stirring, for 1 minute or until aromatic Advocates from the casino bill had contended that revoking the tracks’ to host slots would add up to a discount of gambling, consider no tracks are really operating, gambling competitors within the Senate missed how taking nothing from nothing came to a decrease in anything. taking care not to burn. Add prawns and cook, stirring, for 5 minutes or until prawns curl and change colour.
Add wine and bring to the boil and cook for 1 minute or until sauce reduces. Remove from heat. Add parsley and stir to combine. Season with salt and pepper and serve as a shared platter. A beautiful match with our Sparkling Viognier as the fresh fruity characters and natural acidity act as a great palate cleanser.

River trout, horseradish and new potato salad

Potato salad Enjoy this recipe courtesy of Bernard & Jill Hayes of Hayes Catering, Shepparton. Bernard & Jill recommend our Dookie Hills Viognier as the perfect wine to accompany this salad.

700g new potatoes 4 heaped tablespoons crème fraiche or sour scream Zest of 2 lemons and juice of 1 (alternatively replace some of the lemon with orange zest and juice for a tangy sweetness) 4 tablespoons quality extra virgin olive oil Sea salt and black pepper 4 heaped teaspoons horseradish (preferably fresh, it should be in abundance after the winter months) a handful of fresh parsley leaves Handful of fresh chives Small bunch of spring onions, washed and finely sliced 400g smoked river trout A couple of bunches of chopped chicory or fennel can be a palatable, crisp addition to this salad

Cook potatoes in salted boiling water until tender, drain them well. While they are still warm, peal and cut them into squares or squash them into a large salad bowl. Add crème fraiche, juice, zest and olive oil. Toss and season to taste. Add the grated horseradish, chives, parsley and spring onions. Tear trout and add it into the bowl, mixing everything together. The fish can be lightly grilled and served warm or at your discretion.

Lemon grass & kaffir lime prawn skewers

Prawn skewers 2 Zesty and delicious, these barbecue gems are succulent and packed with flavour. They can be prepared in advance then thrown on the barbie at the last minute. Try these with a glass of our Dookie Hills Riesling.

1/3 cup chopped fresh coriander 4 kaffir lime leaves, finely chopped 1 large fresh red chilli, deseeded, finely chopped 600g green prawn meat 9 stems lemon grass 1 large fresh red chilli, halved, deseeded, thinly sliced, extra 1 bunch mint, leaves picked, washed, dried 3 Lebanese cucumbers, halved lengthways, thinly sliced crossways 85g (1 1/2 cups) trimmed bean sprouts 60ml (1/4 cup) fresh lime juice 55g (1/4 cup, firmly packed) brown sugar 2 tsp fish sauce Olive oil spray

Line a large baking tray with non-stick baking paper. Place the coriander, lime leaves and chilli in the bowl of a food processor and process until finely chopped. Add prawn meat and process until the mixture just comes together.

Cut the lemon grass stems in half crossways to make 18 skewers. Use wet hands to shape 1 heaped tablespoonful of prawn mixture around 1 lemon grass skewer to form a 7cm-long sausage. Place on the lined tray. Repeat with the remaining prawn mixture and lemon grass skewers. Cover and place in the fridge for 30 minutes to chill.

Meanwhile, combine the extra chilli, mint, cucumber and bean sprouts in a bowl. Whisk together the lime juice, brown sugar and fish sauce in a jug.

Preheat a barbecue flatplate or large frying pan on medium-high. Spray the prawn skewers with olive oil spray. Cook, carefully turning with an egg lifter occasionally, for 5-8 minutes or until browned and cooked through.

Pour the dressing over the salad. Divide the skewers among serving plates and serve with the salad.

Fresh prawn spring rolls

Rice paper rolls

Rice paper rolls Delicious, healthy and quick to prepare. These mouthwateringly good fresh spring rolls will quickly become a favourite with your friends and family this summer.

Spring roll filling: 50g rice vermicelli noodles 20 round (20cm diameter) rice paper sheets 20 cooked king prawns, peeled, deveined, halved lengthways 1 cup bean sprouts, trimmed 1 carrot, peeled, cut into matchsticks 1/4 cup finely chopped peanuts 20 mint leaves 20 coriander leaves

Peanut sauce: 1 tbs peanut oil 1 garlic clove, finely chopped 2 fresh red birdseye chillies, seeded, finely chopped 1/2 cup unsalted roasted peanuts, finely chopped 1/2 cup water 1/3 cup coconut milk 1 tbs lime juice 1 tbs fish sauce 1 tbs brown sugar

To make the peanut sauce, heat the oil in a small saucepan over medium heat. Add the garlic and chilli and cook, stirring, for 1 minute or until aromatic. Add the peanuts, water, coconut milk, lime juice, fish sauce and sugar and cook, stirring, for 5 minutes or until sauce thickens slightly. Remove from heat and set aside to cool.

Place the noodles in a small heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften. Drain well.

Soak 1 rice paper sheet in warm water for 30 seconds or until soft. Drain on paper towel. Place on a clean work surface. Place 2 prawn halves along the centre of the rice paper sheet. Add a little of the noodles, bean sprouts, carrot, peanuts, mint and coriander leaves. Fold in ends and roll up firmly to enclose filling. Repeat to make 20 spring rolls.

Place on a platter and serve with peanut sauce.

Asparagus & goats cheese frittata

Asparagus frittata

Asparagus frittata This tasty frittata can be eaten cold or warm straight from the oven. Fillings can be substituted with any of your favourite ingredients.

12 eggs, lightly whisked 1/2 cup thin cream 2 tbs dill, finely chopped 20g butter 1 leek, white part only, thinly sliced 2 bunches asparagus, trimmed, diagonally cut into 3cm pieces 100g goat’s cheese, crumbledLog in to add to My Shopping

Preheat grill on high. Whisk the eggs, cream and dill together in a medium bowl. Season well with salt and pepper. Melt the butter in a large (20cm base measurement) frying pan over medium heat until foaming. Add the leek and cook, stirring, for 5 minutes or until leek softens. Add the asparagus and cook, stirring, for 2 minutes or until bright green and tender but still crisp. Pour egg mixture over the leek mixture in frying pan. Gently stir to combine. Reduce heat to low and cook for 4-5 minutes or until frittata is almost set but the top is still runny. Remove from heat. Sprinkle the goat’s cheese evenly over the top. Place the frying pan under preheated grill for 2 minutes or until frittata is set and top is lightly browned. Use a spatula to loosen the frittata and slide onto a clean work surface. Cut into wedges and place on serving plates. Serve immediately with toast and mixed salad leaves, if desired.

Roast beetroot, baby spinach & walnut salad

Beetroot salad

Beetroot salad Delicious combination of flavours and colour, this salad recipe is a winner every single time.

8 medium beetroot, ends trimmed 100g walnut kernels 100g Fetta cheese 1 red onion, finely chopped 1/4 cup red wine vinegar 1/4 cup extra virgin olive oil 1 tsp ground cumin 1 orange 1/2 cup fresh continental parsley, chopped

Preheat oven to 200°C. Wrap each beetroot bulb in foil. Place on a baking tray. Bake for 1 hour or until tender when pierced with a skewer. Set aside to cool slightly. Wearing rubber gloves to avoid staining your hands, peel the beetroot. Cut into 3cm pieces. Meanwhile, heat a large frying pan over medium heat. Add the walnuts and cook, stirring often, for 1 minute or until aromatic. Combine walnuts and onion in a large bowl. Whisk the vinegar, oil and cumin in a jug. Season with salt and pepper. Use a zester to remove the rind from orange. (Alternatively, use a vegetable peeler to peel the rind from orange. Use a small sharp knife to remove white pith from the rind. Cut the rind into very thin strips.) Add beetroot, Fetta and dressing to the walnut mixture. Gently toss to combine. Cover and set aside to develop the flavours. Sprinkle with the parsley and orange rind to serve.

Chocolate Pud & a luscious Sticky

In the depths of winter our thoughts turn to comfort food to warm not only our bodies but to nurture our souls. Make a double batch of this recipe "cos you"ll need it. Serve this pudding with the 2012 Dookie Hills Botrytis Riesling for an intense flavour experience.

Pudding ingredients
3/4 cup plain flour
1/3 cup ground hazelnuts or almonds
1/2 cup brown sugar
3 teaspoons baking powder
1/3 cup cocoa powder
1 cup milk
80g butter, melted
2 eggs, lightly beaten
1 teaspoon vanilla extract
Extra cocoa powder, for dusting

Sauce ingredients
1 cup brown sugar
3 tablespoons cocoa powder
2 cups (500ml) boiling water

Preheat oven to online casino 180ºC (355ºF).Sift the flour, ground hazelnuts / almonds, brown sugar, baking powder and cocoa into a mixing bowl. Add the milk, butter, egg and vanilla and stir well to combine.
Pour the mixture into a  greased 15cm x 10cm ceramic ovenproof dish.To make the sauce, combine the sugar and cocoa in a small bowl and sprinkle over the pudding mixture. Pour the boiling water over the pudding and bake for 30 minutes or until the top is firm. Dust with the extra cocoa to serve.

Quince Paste

Quince paste is a beautiful addition to a cheese plate and perfect with a traditional French brie, a mature cheddar or parmesan cheese, or try it as an accompaniment to cold meats. There are plenty of commercially available quince pastes available but nothing compares to a homemade version.

1.5kg (approx 4) quinces, peeled, cored, coarsely chopped 1/2 cup water 700g white sugar

  1. Combine the quince and water in a large saucepan over high heat. Bring to the boil, reduce heat to low and simmer, covered, stirring occasionally, for 30 minutes or until tender.
  2. Place the quince mixture in the bowl of a food processor and process until smooth.
  3. Combine quince and sugar in a large, heavy-based saucepan. Simmer over low heat and cook, stirring, for 5 minutes or until sugar dissolves. Reduce heat to very low and cook, stirring occasionally, for 3 1/2 hours or until mixture is ruby red, thick and leaves the side of pan. Set aside for 15 minutes to cool.
  4. Line the bases and sides of 1/2-cup capacity ramekins with plastic wrap. Pour quince mixture evenly among ramekins and smooth surfaces. Cover and set aside for 6 hours or until set. Paste can be stored in the fridge until required then simply turn out onto a serving platter.

Lamb & Quince Tagine

The aromas from the kitchen when you have this dish simmering on the stovetop will absolutely capture the interest and appetite of your family. This recipe is full of flavour so best matched with a robust red like the Tallis Dookie Hills Cabernet Sauvignon.

2 tbs olive oil 1.8kg boneless lamb shoulder, cut into 3cm pieces 1 red onion, halved, thinly sliced 1 tsp cayenne pepper 1 tsp ground coriander 1/2 tsp ground cinnamon 1/2 tsp ground ginger 100g quince paste (recipe on blog) 750ml water 750g sweet potato peeled, cut into 4cm pieces 1/3 cup blanched almonds 1/2 cup fresh coriander leaves

  1. Heat a saucepan over medium-high heat. Add oil, lamb and onion. Cook, stirring, for 10 minutes or until lamb starts to brown.
  2. Add cayenne pepper, ground coriander, cinnamon and ginger. Cook, stirring, for 2 minutes or until aromatic. Add quince paste and water. Bring to the boil. Reduce heat to low. Cook, covered, stirring occasionally, for 1 hour or until the lamb is tender.
  3. Add the sweet potato. Cook, stirring occasionally, for 20-25 minutes or until sweet potato is soft and liquid thickens slightly.
  4. Heat a frying pan over medium heat. Add the almonds and cook, stirring often, for 2-3 minutes or until golden.
  5. Sprinkle with the almonds and fresh coriander and serve with a parsley couscous or oven baked vegetables.

 

Barbequed butterflied lamb

On Australia Day this Saturday fire up the barbie, suit up in your favourite apron and action this Greek inspired barbequed lamb. Pour a glass or two of 2010 Dookie Hills Viognier and turn the Triple J Hottest 100 volume to loud for maximum enjoyment.

Marinade: 4 cloves garlic, peeled 2 large red chillies, deseeded 1/3 cup lemon juice 1/4 cup extra virgin olive oil 2 tablespoons chopped fresh oregano 1 tablespoon chopped fresh rosemary 1/2 teaspoon salt 1/2 teaspoon ground black pepper Seasoning: 1 teaspoon paprika 1 teaspoon dried leaf oregano 1 teaspoon dried thyme 1/4 teaspoon cayenne pepper Sea salt and ground pepper to taste

Olive oil 2kg leg of lamb, boned and butterflied

1. Combine garlic, chillies, lemon juice, olive oil, oregano, rosemary, salt and pepper in a food processor and whiz until well combined. Spread mixture over both sides of lamb, place in a shallow dish, cover and refrigerate overnight.

2. Remove from the refrigerator and allow to come to room temperature at least 30 to 45 minutes prior to cooking. Combine paprika, oregano, thyme, cayenne pepper, salt and pepper in a small bowl. Brush seasoning over all sides of the lamb.

3. Brush barbecue grill lightly with olive oil and preheat to medium hot. Place lamb skin side down, for 15 minutes for medium rare, a few minutes more for medium. Turn and cook for a further 15 minutes or until cooked as desired. Remove, cover with foil and rest for 10 minutes.

4. Slice lamb and serve with pita bread, Greek salad and Tzatziki sauce.

Grilled fig salad with goat's curd and proscuitto

Figs are currently in season so if you don’t have a neighbor, family or friend with a tree in their backyard, purchasing from the green grocer or market won’t break the bank. Team the figs with prosciutto and goat’s curd for a mouth watering salty sweet experience. Recipe serves 4.

4 large fresh figs 2 tablespoons balsamic vinegar 2 teaspoons dark brown sugar 1/8 teaspoon ground cinnamon 1/4 cup extra virgin olive oil 2 teaspoons freshly squeezed lemon juice 1/2 teaspoon Dijon mustard 1/8 teaspoon sea salt Ground pepper, to taste 250g mixed salad leaves such as baby cos, radicchio and rocket 100 grams goat’s curd 8 slices prosciutto

  1. Snip the stem end off each fig and cut in half lengthwise. Combine the vinegar, brown sugar and cinnamon in a bowl, add the figs and gently toss to coat. Allow to marinate while you heat the barbeque.
  2. If necessary, coat the grill with a little olive oil then char-grill the figs, for 2 to 3 minutes per side or until grill marks appear. Do not overcook as the figs will become too mushy. Remove figs to a plate and reserve the marinade in the bowl as the base for your dressing.
  3. To the reserved marinade, add olive oil, lemon juice, mustard, salt and pepper, whisking well to completely incorporate. Adjust to taste.
  4. Place greens in a large salad bowl. Toss with dressing, then divide greens among 4 individual serving plates. Place 2 fig halves on each plate of greens and serve.

Thai kangaroo salad with crisp fried garlic

Kangaroo meat is lean, free-range and tastes great making it an easy choice for clean living. Another reason to choose kangaroo is that it's simple and quick to prepare. Being a lean meat kangaroo requires a short cooking time and marinating the meat will keep it juicy and tender. Summer is a great time for cooking with kangaroo as it goes well with fresh flavours such as herbs, chilli and lime. 

For the salad: 600 grams kangaroo fillets, trimmed 1 tbs soy sauce 1 tbs sesame oil 2 tbs olive oil 2 garlic cloves, thinly sliced 8 cherry tomatoes. halved 4 eschalots, thinly sliced 1 small red chilli, deseeded,thinly sliced 2 spring onions, thinly sliced on an angle 1/2 cup each of Thai basil, mint and coriander leaves

For the dressing: 2 tbs fresh lime juice, plus lime wedges to serve 2 tbs fish sauce 1 tbs olive oil 2 tsp caster sugar

1. Combine kangaroo fillets, soy sauce and sesame oil in a bowl, stirring to coat. Stand at room temperature for 30 minutes to marinate. 2. Heat olive oil in a pan over a medium-low heat. Cook garlic for 1 minute until light golden. Remove and drain on paper towel. 3. Return frying pan to a high heat and sear the kangaroo for 2-3 minutes on each side for medium rare. Transfer to a plate, cover loosely with foil and rest for 15 minutes. 4. To make the dressing whisk lime juice, fish sauce, oil and sugar together in a bowl until sugar dissolves. Set aside. 5. Place tomatoes, eschalot, chilli, spring onion and herbs in a bowl. Thinly slice kangaroo and add to the bowl with dressing to taste, then toss to combine. 6. Divide salad among plates, then scatter with crisp garlic and serve with remaining dressing and lime wedges.

Spicy chicken or turkey salad

This is the perfect recipe for jazzing up the leftover Christmas turkey or chicken. Bonus that it’s super quick and easy to prepare.

For the dressing:
1 ripe avocado
125 ml sour cream
3 tablespoons lime juice
1 clove garlic peeled
1 teaspoon sea salt flakes
1 pinch of black pepper
 
For the salad:
300 grams cooked chicken or turkey, shredded
2 spring onion finely shredded
1 handful coriander, finely chopped
1 large cucumber, peeled and cut into 5mm matchsticks
125 grams cos lettuce shredded
 
For the salsa:
425 grams black, kidney or Above are the top real money online roulette casinos that feature some amazing games. cannellini beans, drained and rinsed
2 tomatoes, deseeded and roughly chopped
1 teaspoon sea salt flakes
75 grams pickled  Jalapeno peppers (from a jar)
1 tablespoon freshly squeezed lime juice

  1. To make the dressing spoon the flesh out of the avocado, and put into a blender with all the other dressing ingredients. Process the dressing until smooth.
  2. Put all the salad ingredients into a bowl, and spoon the dressing over them, making sure everything gets coated well.
  3. To make the salsa combine all ingredients well and check seasoning.
  4. Serve with the spicy chicken or turkey Salad in a bowl or onto a tortilla.

 

Roast turkey stuffed with Italian sausage, cranberries and macadamias

 

There’s no lack of passionate foodies at Tallis Wine which is probably no surprise as a good wine can enhance a dish to perfection. Every Christmas Tanya Caruana (T2) is a source of inspiration to us with her menu ideas. Could be that Italian blood but she’s as close anyone here to Nigella both in looks and soulful food. When Christmas is at the Caruana’s you can bet roast turkey stuffed with Italian sausage, cranberries and macadamias will be on the menu.

Brine your turkey a day or so in advance of cooking. Once you’ve tried turkey prepared in this way you will never do it any other way. The turkey becomes incredibly tender, super juicy and a breeze to carve.

For the brining: 1 turkey (approx. 5.5kg/12lb) 250 gram sea salt flakes 3 tablespoons black peppercorns 1 bouquet garni 1 cinnamon stick 1 tablespoon(s) allspice 4 star anise 200 grams caster sugar 2 onions, unpeeled and quartered Approximately 6 litres water 4 tablespoons maple syrup 4 tablespoon honey 1 bunch parsley stalks Fresh ginger, approx 6cm long unpeeled cut into 6 pieces

  1. Fill a large cooking pot or plastic tub with the water and add remaining ingredients except the turkey. Stir well to combine the salt, sugar, syrup and honey.
  2. Remove the giblets from the turkey if not already done, then add the bird to the liquid, topping up with more water if it is not completely submerged.
  3. Cover and put in the fridge overnight or for up to a day or two. One to two hours before putting it in the oven, remove from the brine and pat dry with paper towel.

For the stuffing: 1 kilogram Italian sausages 200 grams pork mince 3 large cloves garlic, crushed 2 shallots, peeled and finely chopped 4 cups of sourdough or Turkish bread, cut into 2cm chunks 3 cups baby spinach leaves 150 grams dried cranberries 100 grams macadamias 1 bunch chopped parsley including stalks 3 teaspoon fresh sage chopped 2 tablespoon(s) olive oil 4 tablespoon goose or duck fat

  1. Remove the turkey from the fridge an hour or two before roasting to allow to come to room temperature.
  2. Preheat the oven to 200°C.
  3. Squeeze the sausage meat out of its skins. Add to a pan over a medium heat with the olive oil and garlic and using a wooden fork or spatula turn in the pan until the meat loses its pinkness, breaking it up as you go.  This will take about 10 minutes. Set aside to cool.
  4. Repeat with the pork mince including the shallots with the pork and set aside to cool.
  5. Place your turkey on a board with the neck towards you. Find the edge of the skin that's covering the turkey's breasts and gently peel it back. Work your fingers and then your hand under the skin, freeing it from the meat. If you're careful you should be able to pull all the skin away from the meat, keeping it attached at the sides. Go slowly and try not to make any holes! Lift the loose skin at the neck end and spoon half the sausage mince and garlic mixture between the skin and the breast, tucking the flap of skin underneath to prevent leaking out.
  6.  To a large bowl combine the remaining sausage meat and garlic, pork mince and shallots, cranberries, macadamias, bread and herbs. Season with sea salt and freshly ground pepper. Fill the cavity of the bird with the stuffing and use butchers twine to sew closed the cavity.
  7. Smear the bird with goose or duck fat and season with salt and pepper. Tuck the wings under the bird and use foil to cover any bony areas to prevent them burning.
  8. Roast the turkey breast for 3 - 3½ hours. As a rough guide, cook the turkey for about 35 to 40 minutes per kilogram. Check on your turkey every 30 minutes or so and keep it from drying out by basting it with the lovely juices from the bottom of the pan.
  9. After 2½ hours, remove the foil so the skin gets golden and crispy. Alternatively stick a meat thermometer in the thickest part of the breast. When the internal temperature has reached 75ºC remove from the oven. Check that it is cooked by piercing the turkey with the point of a sharp knife where the meat is thickest, behind the knee joint of the thigh, if the juices that run out are clear then the turkey is cooked. If they are still pink then let the turkey have another 15-20 minutes in the oven and test again. After the turkey has been removed from the oven leave to rest under foil for at least 20 minutes before serving.

Accompaniments: Serve with lightly roasted baby carrots and beetroot, polenta coated roast potatoes and green beans sauted with flaked almonds to make your Christmas table perfect.Tanya's recommended wines to accompany her roast turkey is the Tallis Dookie Hills Riesling 2012 or Sangiovese 2008.

Artichoke Antipasto

This can be served as antipasto, however cooked artichokes can also be used in dips, salads or numerous other recipes.

Juice of ½ lemon, strained 8 globe artichokes 3 - 4 T good quality olive oil 2 garlic cloves, sliced 1 T fresh flat-leaf parsley, chopped salt & pepper to season

1. Remove the tough outer leaves of the artichoke, scoop out the inedible choke & cut the heart into wedges. Half-fill a bowl with water, stir in the lemon juice, add the artichokes & allow to soak for 10 minutes. Drain & pat dry. 2. Heat the olive oil in a pan, add the garlic & cook for a few minutes until golden. Remove garlic from the pan. Add the artichoke wedges to the pan & cook over high heat for 5 minutes. 3. Return the garlic to the pan, season with salt & pepper to taste and add 2/3 cup warm water. Mix well, cover & simmer for about 30 minutes or until the artichoke hearts are tender.Remove the lid and boil to reduce any excess liquid. 4. Transfer the artichokes to a serving dish, sprinkle with parsley. These can be served warm or at room temperature.

Preparing & Cooking Fresh Spring Artichokes

Spring brings bright fresh flavours to our table and these tips on how to prepare and cook artichokes shows how easy it is to choose fresh over processed shop bought produce.

Tip: Generally, the smaller the artichoke, the more tender it will be. However, plump, round-looking artichokes tend to have a larger heart, which is the sweetest part of the artichoke.

To prepare artichokes:

  1. Wash artichokes just before cooking to avoid premature spoilage due to moisture.
  2. Slice off the stem end of each artichoke and discard the end of the stem.
  3. Peel off the outer set of leaves closest to the stem.
  4. Remove the majority of the prickly leaf tips for safer eating. To do this, use a sharp, strong knife to cut 2 to 3cm from the pointed top of each artichoke.
  5. To remove the remaining prickly tips from the outer leaves, use scissors to cut off each leaf tip. Brush all cut edges with lemon juice to prevent browning.

To boil artichokes:

  1. Fill a large stainless-steel or enameled pot (or other nonreactive pot to prevent discoloration or off flavours) with lightly salted water and bring to boiling.
  2. Add artichokes and return water to boiling.
  3. Reduce heat and simmer, covered, for about 20 to 30 minutes or until you can easily pull out a leaf from the center of an artichoke. Peel the artichokes when they have cooled.

To steam artichokes:

  1. Fill a large stainless-steel or enameled pot with 3cm of water.
  2. Place a steamer basket inside the pot and bring the water to boiling.
  3. Using tongs, place artichokes, stem side down, in the steamer basket. Reduce heat to simmering, cover the pot, and allow artichokes to steam about 20 to 25 minutes or until you can easily pull out a leaf from the center of artichoke. Peel the artichokes when they have cooled.

 To eat a whole cooked artichoke:

  1. Break off each leaf one at a time and dip the leaf into mayonnaise or another favourite sauce then draw the base of the leaf through your teeth to remove the tender portion.
  2. After all the leaves have been removed, scrape off the inedible prickly "choke" to expose the inner artichoke heart. The heart is now ready to cut into pieces and enjoy.

 To use the cooked artichoke heart in a recipe:

  1. Peel leaves from the artichoke.
  2. Scrape off the inedible prickly "choke" to expose the heart. Cut the heart in half or as directed in a recipe.

Enjoy!

Beef casserole with parmesan dumplings

beef-casserole-with-parmesan-dumplings-

beef casserole with parmesan dumplings

A great winter warmer

Warm up with this hearty casserole. Slow-cooked fare is the secret to fuss-free winter entertaining - it"s easy to prepare and gives you more time with your guests. Serve with your favourite Tallis Shiraz.

Ingredients

  • 1kg gravy beef, cut into 2cm chunks
  • 1 tbs olive oil
  • 1 onion, chopped
  • 6 bacon rashers, diced
  • 500g button mushrooms, halved
  • 4 whole garlic cloves, peeled
  • 2 tbs plain flour
  • 2 cups (500ml) beef stock
  • 1 cup (250ml) Tallis Dookie Hills Shiraz
  • 2 fresh thyme sprigs
  • 3 bay leaves
  • 50g butter
  • 2 cups (300g) self-raising flour
  • 1/2 cup (45g) parmesan
  • 3/4 cup (185ml) milk

Preparation

  1. In a large non-stick frying pan, heat olive oil over a medium heat. Add batches of beef to pan, allow to brown, then transfer to a plate. Continue process until all the beef has been browned.
  2. Add a little extra oil to A rather serendipitous event occurred when one of the bonuses required players to compose a hand of a black Jack and an Ace of spades – hence the name blackjack . the pan if necessary, then add the onion, whole garlic cloves and bacon. Cook for a couple of minutes until browned. Add the button mushroom and cook until soft. Stir in the 2 tbs plain flour.
  3. To the onion mixture add beef stock, red wine, thyme sprigs and bay leaves. Bring to the boil.
  4. Return beef to the pan, reduce heat to low, and simmer covered for 1 1/2 hours.
  5. In a bowl rub butter and self-raising flour together until the mixture resembles fine breadcrumbs. Stir in parmesan, then milk. Bring mixture together, then divide and roll into 20 balls. Set aside.
  6. Preheat oven to 200°C. Transfer casserole from pan into a 2 litre (8 cup) ovenproof dish. Place dumplings over beef and bake for 20 minutes. Serves 4.