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.

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.

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.

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.

White bean soup with garlic crostini

white-bean-soup-with-garlic-crostini

white bean soup with garlic crostini

Filling and Delicious

This traditional Italian recipe carries the flavour of Italy from the old country to your kitchen and table at home. Wholesome and nutritious, yet with a depth of flavour that is at once satisfying and comforting.

Ingredients

  • 2 tbs olive oil, plus extra for drizzling
  • 1 Spanish onion, thinly sliced
  • 2 garlic cloves, finely chopped plus 1 extra clove, halved, for rubbing
  • 1 tsp dried chilli flakes, or to taste
  • 1.2 kg canned white beans, drained and rinsed (or dried white beans soaked overnight)
  • 1 litre vegetable or chicken stock
  • 2 fresh bay leaves
  • 1 ½ tbsp red wine vinegar, or to taste
  • 8 thick slices sourdough bread
  • Flat leaved parsley and oregano, coarsely chopped

Preparation

  1. Heat olive oil in a large saucepan over medium-high heat, add onion and garlic, stir occasionally until tender (4-5 minutes), add chilli, and stir to combine.
  2. Add beans, stock and bay leaves, simmer for 15 minutes (longer if you are using soaked, dried beans), then pulse with a hand-held blender until partially pureed. Add vinegar, season to taste and keep warm.
  3. Meanwhile, preheat a char-grill pan over high heat. Drizzle both sides of bread slices with a little olive oil, season to taste and char-grill, turning once, until toasted (1-2 minutes each side). Rub crostini with remaining garlic.
  4. Place one slice of crostini in each serving bowl. Ladle over hot soup, scatter with herbs and serve with remaining crostini. Serves 4.

Corn blini with avocado and salmon roe

corn-blini-with-avocado-and-salmon-roe-

corn blini with-avocado-and-salmon-roe

Great for a party

Classic finger food at its best, these little corn blini look sophisticated but are actually easy to prepare and assemble. Makes 25.

Ingredients

  • 1 x 425g can corn kernels, drained
  • 100g (2/3 cup) plain flour
  • 3 eggs
  • 2 small ripe avocados, halved, stones removed, peeled, coarsely chopped
  • 1 tbs fresh lime juice
  • 2-4 drops red Tabasco pepper sauce
  • Olive oil spray
  • 40g salmon roe
  • 1/4 cup fresh coriander leaves

Preparation

  1. Reserve 40g (1/4 cup) of the corn. Place the flour, eggs and remaining corn in the bowl of a food processor. Season with salt and pepper. Process, scraping down the sides of the bowl occasionally, for 3 minutes or until well combined. Transfer to a bowl and stir in the reserved corn.
  2. Place the avocado, lime juice and Tabasco in the clean bowl of a food processor. Season with salt and pepper. Process for 1 minute or until smooth. Transfer to an airtight container. Cover the surface with plastic wrap and store in the fridge.
  3. Spray a large non-stick frying pan with olive oil spray to grease. Heat over medium-high heat. Place five 1-tablespoon quantities of the batter into the online casinos pan, allowing room for spreading. Cook for 30 seconds each side or until golden. Transfer to a baking tray lined with paper towel. Repeat, in 5 more batches, with the remaining batter, reheating the pan between batches, to make 25 blini.
  4. Spoon the avocado mixture among the blini. Top with salmon roe and coriander leaves to serve.

Chicken satay skewers with peanut dipping sauce

You can’t go wrong with these …. everyone loves a satay. Chicken skewers 1 lemongrass stem, trimmed, outer layers removed, chopped 2 tsp ground cumin 1 tbs ground coriander 1 tsp ground turmeric 1 tbs finely grated palm sugar (see note) 2 tbs peanut oil, plus extra for basting 600g chicken breast, cut into 2cm cubes Peanut sauce (see related recipe) and cucumber wedges, to serve

Peanut sauce 150g unsalted peanuts, dry-roasted in the oven until dark 2 tbs peanut oil 2 eschalots, finely chopped 2 garlic cloves, crushed 2 tsp chilli paste or sambal oelek 2 tsp finely grated palm sugar (see note) or raw sugar, plus extra to taste 2 tbs tamarind concentrate (see note) 1 tbs lime juice 2 tsp shrimp paste (see note) or 4 anchovy fillets 270ml can coconut milk

Finely grind peanuts in a food processor.

Heat oil in a deep frypan over medium-low heat. Add eschalots and garlic and cook for 3-4 minutes until onion is soft. Stir in peanuts, chilli and shrimp pastes, sugar, tamarind, lime, coconut milk and 250ml water until well combined. Increase the heat to high and bring to the boil, then reduce heat to medium-low and simmer for 10 minutes or until thickened. Adjust salt and sugar to taste.

Pound lemongrass to a paste with a mortar and pestle. Mix well with spices sugar and oil. Place chicken in a glass or ceramic dish, rub with paste, cover and refrigerate for 3 hours or overnight.

Meanwhile, soak about 18 wooden skewers in boiling water for 10 minutes. Thread 5 chicken pieces onto each one.

Heat a barbecue or large chargrill on medium-high heat and cook skewers, in batches, turning and constantly basting with extra oil, for 8-10 minutes until the chicken is cooked and slightly charred. Serve skewers with sauce and cucumber. Serves 6.

Raspberry & Frangelico tiramisu cake

This cake looks stunning with its layers of fresh juicy berries and Frangelico soaked savoiardi. Spoil your Mum this Mothers Day with this devine dessert and a glass of the Tallis Sparkling Viognier 2008. If possible prepare to the end of step 4 one day in advance to allow the flavours to soak into the biscuits thoroughly. Continue from step 5 just before serving. Serves 8. Ingredients 2 eggs 3/4 cup caster sugar 1 x 250g tub mascarpone 1 1/2 tbs boiling water 2 tsp powdered gelatine 12 savoiardi (sponge finger biscuits) 1/3 cup Frangelico liqueur 300g fresh or frozen raspberries Fresh mixed berries, to serve

1.    Line the base and side of a 20cm spring-form pan with plastic wrap, allowing the side to overhang. 2.    Use an electric beater to whisk together the eggs and 1/2 cup of the sugar in a heatproof bowl for 2 minutes. Place over a saucepan of simmering water (make sure the bowl doesn't touch the water) and whisk for 5 minutes or until thick and pale. Remove from heat and whisk for 2 minutes or until cool. 3.    Combine the mascarpone and remaining sugar in a bowl. Add one quarter of the egg mixture and fold until just combined. Add remaining egg mixture and fold to combine. Place boiling water in a bowl and sprinkle with gelatine. Stir until gelatine dissolves. Add to mascarpone mixture and fold to combine. 4.    Dip half the biscuits in Frangelico and arrange in the pan. Top with half the raspberries. Pour over half the mascarpone mixture. Repeat with remaining biscuits, Frangelico, raspberries and mascarpone mixture. Place in the fridge (preferably overnight) to chill. 5.    Place cake on a serving plate. Top with mixed berries to serve.

Autumn Harvest Polenta Cake .... so simple, so delicious ...

Think seasonal with your cooking this autumn and source the freshest produce available. Look for bright cheerful capsicums and plump glossy eggplants to lift your mood and create delicious comforting food. Once cooked, the capsicum and eggplant can be stored in the freezer for future use.

Prepare this dish in advance for a relaxed lunch with friends. Take it from the fridge, warm it through, toss your favourite salad together and crack open a bottle of chilled Dookie Hills Viognier ’07.

Ingredients 1 tsp salt 9 cups water 450g polenta ¾ cup of chilli tomato pesto (in a jar) 100g baby spinach 2 red capsicums 2 yellow capsicums 1 large eggplant 150 g Gruyere cheese, grated 200g tasty cheese, grated 2 cups tomato puree (passata)

Roasted Capsicum Sauce 4 capsicums roasted 1-2 Tbsp balsamic vinegar

Method 1. Line a 25cm springform tin with plastic wrap 2. Cook polenta in water and salt. Remove from heat and stir in the pesto and spinach Pour into lined tin and allow to set in fridge 3. Slice eggplant into 5cm rounds and sprinkle with salt (use a colander for this) After 30 mins wash and dry with paper towel, brush with olive oil and grill until golden. 4. Wash & quarter capsicums and grill skin side up until skin blisters and blackens – then put them into a plastic bag to cool down – when cool enough to handle, remove the skins. 5. Mix the grated cheeses together. 6. Remove the polenta from tin. Slice horizontally into 3 equal layers. 7. Line the same tin with baking paper. Place one layer in the bottom and top with half the capsicum pieces and eggplant. Pour over half of the tomato puree. Sprinkle with one third of the cheese. Repeat layers and top the last layer of polenta with cheese. 8. Bake at 180°C for and hour then cool and allow to set overnight (this is critical – do not attempt to serve before letting it cool down and set!) 9. To serve, reheat in oven or microwave and accompany with roast capsicum sauce.

Roasted Capsicum Sauce Puree the capsicum with a dash of balsamic vinegar until smooth.

Osso Buco Milanese

Andrea Graham is an impressive cook and every time she cooks for family and friends she is inevitably asked for the recipes. Andrea is always happy to share, and here is one of her more recent creations in the kitchen.  This recipe serves 4. When asked what wine she would match with this recipe, Andrea recommended the Tallis Dookie Hills Sangiovese 2005. Perfect for an Italian feast.

Ingredients 8  osso buco (veal shanks) 1/4 cup flour 60 g butter 2/3 cup Tallis Dookie Hills Viognier 2005 3 medium tomatoes or 1 tin of canned whole tomatoes 1 cup chicken stock 1 ½ teaspoons thyme leaves 2 dried bay leaves sea salt black pepper, freshly ground 1/2 cup parsley, chopped 1 glove garlic, finely chopped 2 tsp lemon zest, grated soft polenta or creamy potato mash

Preheat oven to 160 degees celsius. Dust osso buco with flour. Melt butter in a large frying pan over a medium heat. Sear both sides of the osso buco until browned. Remove meat from the frying pan and place in an ovenproof dish. Add the wine, tomatoes, stock, thyme, bay leaves and seasonings. Cover and place in oven for 1 ½ hours. To make a gremolata topping combine parsley, garlic and lemon zest in a small bowl and set aside.

Remove dish from oven and check whether meat is cooked to your liking. If necessary return dish to oven for an additional 15 minutes.

Spoon soft polenta or potato mash on to the centre of each serving dish. Place two pieces of osso buco on top then spoon sauce from oven dish over the meat. Sprinkle with gremolata and serve.

Apple stuffed beef rolls

A good friend recently cooked this delicious recipe at a dinner party and everyone absolutely loved it. If possible, prepare the dish the day before you plan to serve it to intensify the flavours even further. This recipe serves 4. Try this dish with the Tallis Dookie Hills Shiraz 2005 The dark berry fruit flavours of the Shiraz marry perfectly with the sweetness of the meat.

Ingredients 8 veal scallops, tenderised and cut in half 5 tablespoons butter 1 onion, chopped 1 1/3 cup breadcrumbs 2/3 cup apple, peeled and grated 500mL apple juice or cider 3 rashers bacon 1 teaspoon lemon rind 1/2 teaspoon dried mixed herbs Pinch of salt 2 tablespoons plain flour

Pre-heat oven to 180C.  Melt 3 tablespoons of butter in a frying pan, add onion and sautee until golden. Add breadcrumbs, apple, bacon, lemon rind, mixed herbs and salt to pan. Stir over a medium heat for approximately 4 minutes until mixture becomes sticky, then allow to cool.

Tenderise veal using a mallot, allowing the meat to spread out slightly. Place one heaped tablespoon of the apple mixture on each piece of veal and roll up, using a toothpick to secure. Heat 2 tablespoons of butter in a frying pan and gently pan fry the rolls until evenly browned. Place into a baking dish and add apple juice or cider, and any remaining apple mixture. Cover and cook for Casino Dkaplan a minimum of one hour. Serve with a creamy mash.

Gnocchi Livorno

This Italian pasta dish is a firm favourite of the family of Tanya Caruana, a member of the Tallis Wine team. Tanya recommends pouring another generous glass of the Tallis Dookie Hills Viognier to accompany this dish. Ingredients 500 grams gnocchi 2 tablespoons olive oil 2 garlic cloves, grated 250mL Tallis Viognier 2007 1 tablespoon tomato paste 1 teaspoon stock powder 300mL light cream 500 grams green prawns, shells and heads removed, deveined fresh parsley, chopped fresh chilli, finely chopped parmesan, grated

Cook gnocchi according to manufacturer’s instructions. Drain and set aside.

Heat olive oil in a frying pan, add garlic and Viognier and combine, allowing vapours to steam off. Add tomato paste, stock powder Free pokies casino games are available both in download and no download options, giving players the best of both worlds to choose from. and cream and stir well or use a whisk to make sauce smooth. Bring the sauce to a simmer and add the green prawn tails. Remove pan from the heat when the prawns change color, taking care not to overcook them.

Pour over freshly prepared gnocchi and garnish with parsley, chilli and parmesan cheese. Buon apetito