In July 1995 I retired from full time duties at Tahbilk Winery while remaining as Chairman.
In the 1980's, with my wife Kay Crawford, we had launched the 'Purbrick & Crawford' range of pickles and preserves using many different methods, including old family recipes, to preserve Victoria's wonderful produce. This then became my "retirement" occupation and passion.
Our range includes Garlic Sauce, Wine Grape Jellies, Marmalades, Jams, Relishes, Pickled Walnuts & Pickled Garlic.
Our "Purbrick & Crawford" range is available by mail order from:
Purbrick & Crawford
PO Box 33, Seymour, Vic, 3660
Phone: (03) 5792 4179
(Tahbilk Wine Club Members receive a 10% discount on all purchases.)
My retirement and the focus on 'Purbrick & Crawford' has also seen a rekindling of a passion for cooking which I am delighted to be able to share with you all in the recipes that follow.
The opening of the Tahbilk Cafe has further fired my culinary efforts and I very much look forward to the joint offerings that now appear in each Wine Club Newsletter under the "The Chairman and The Chef" banner where I get to mix and match recipes with those from the "Cafe Kitchen"
Rack of Lamb with Mustard
The only thing easier than preparing this dish is the ease with which the second glass of Tahbilk 2001 ‘Old Block’ Cabernet Sauvignon goes down alongside it!
- 2 x 4 Bone Racks of Lamb - fat removed
- 2 medium red potatoes
- 250gm green beans
- 1 tsp Salt
- 1 tsp Red Wine mustard or another hot mustard
Preheat oven to 200C
Cut potatoes in half long ways and place on an oven proof plate, spray or wipe with oil and then place in the oven and cook for 55 minutes.
Score the lamb, not out of twenty, but rather two or three times with a sharp knife, just cut the flesh, then spread the mustard and salt over and rub it into the cuts.
When the potatoes have been in the oven for 25 minutes add the lamb to the oven and cook for 21 minutes for medium rare.
Remove the lamb and keep warm whilst the potatoes finish cooking.
While you are doing the above prepare the beans and cook either steamed or boiled. If you would prefer another vegetable, go for it.
I mentioned it before, and I haven’t changed my mind now; the complex, earthy, mint and dark fruit characters of Tahbilk 2001 ‘Old Block’ Cabernet Sauvignon are sublime here.
- 4 Chicken Legs & 4 Chicken Thighs (Skin on or off as is your preference)
- 4 tbsp oil
- 4 Cloves
- 1 Brown onion - peel, cut in half and medium slice
- 15g Fresh ginger & 5 Cloves of garlic (Peel and rough chop & make into a paste)
- 200ml water
- 2 tsp salt
- ¾ tsp Paprika
- 2tsp ground Cumin
- 2tsp ground Cardomom
- 3 medium Tomatoes - pureed
Heat 2 tbsp of oil in a large nonstick pan, add the chicken and lightly brown all over - remove and set aside, keeping warm.
Add remaining oil to the pan and when hot add the cloves and sliced onion. When the onion starts to change colour then add the ginger/garlic paste, cooking until the excess liquid has dried up.
Add salt, ground spices and tomato puree and cook until oil is released ,stirring occasionally (this takes about 10 minutes).
Add 200ml of hot water and bring to the boil. Place the chicken in the liquid, cover and cook over medium heat for 30 minutes.
Remove the cover and if too dry add a small amount of hot water.
Serve with plain rice or potato and green beans.
Try the Gold Medal winning Tahbilk 2008 Sparkling Shiraz with this dish.
Salmon In A Bag
• 2 Salmon portions - with skin on
• 2 sprigs of fresh dill
• 2 tbsp. Tomato & Chilli Relish
• Olive oil
• 2 Roasting potatoes
• Snow peas
• 2 pieces of aluminum foil – approx. 30cm square
Pre heat oven to 200C.
Lay the sheets of foil on the kitchen bench and smear or spray with olive oil.
Salt the skin of the salmon and lay one portion on each piece of foil skin side down.
Place one tablespoon of Tomato & Chilli Relish and a sprig of dill on each.
Fold the foil into sealed parcels, place them on a tin plate or an oven proof plate.
Cut the potatoes and sprinkle with salt before spraying with olive oil (or drizzle 1 teaspoon over each half) and then place on an oven proof plate and put in the preheated oven for 50 minutes.
Add the fish when the potatoes have 11 minutes to go.
Remove fish and potatoes together when time is up. Place each salmon portion on a large plate and spoon any juices over the fish.
Add potato halves and snow peas to each plate.
I’m thinking the Tahbilk 2012 Cabernet Rose would be the cold glass to match with this dish.
Duck in Tomato
A seriously easy dish to prepare, that is seriously tasty – even the ‘Chef ’ gave it the thumbs up!
• 2 Duck Marylands
• 60ml white wine
• 40ml olive oil
• Coarse grated peel of one orange
• 1 small star anise
• 20g quince paste
• 2 medium tomatoes – pureed
• 250ml warm chicken stock
• 100ml hot water
Pre heat oven to 150C.
Heat olive oil in a casserole pan and lightly salt duck on the skin side only, place in the pan and sear both sides until they start to turn golden - remove from pan and set aside.
Discard the oil in the pan, allow the pan to cool for a few minutes to avoid splatter, and add the wine. Return to medium heat reducing the wine by half.
Return the duck to the pan with the star anise, quince paste and grated orange peel. Pour the tomato puree over the duck followed by the chicken stock and hot water. Cover the pan and place in the preheated oven for 1 hour 45 minutes.
Remove the duck and keep warm, reduce the sauce until thick (about 15 minutes) then return duck to the pan, cover and place in oven to reheat.
Serve with long grain boiled rice and spinach
Marsanne is the go to wine here, preferably with a bit of age. Look under Web Specials where you will find a selection of vintages on offer.
Prawn & Asparagus Risotto
• 250g Arborio rice
• 300g green prawns - remove the head, shell, tail & digestive tract and chop the flesh into 3 pieces
• 1 red onion - fine diced
• 3 tbsp oil
• 1litre of fish stock - warmed
• 1tsp ground black pepper
• 160ml white wine
• 8 stalks of asparagus - break off the hard stems
• ½ cup of fresh coriander - chopped
• 1tsp ground coriander
Place fish stock and ground coriander in a saucepan, bring to a simmer. Add the prawns & cook for 2 minutes then remove and keep warm.
Leave the stock pot at a low simmer.
Bring a small frying pan of salted water to the boil, add the asparagus and cook for 3 minutes, drain and cut each stem into 3 pieces, set aside and keep warm.
Heat the oil in a heavy pan and when hot add the diced onion and cook until soft.
Add the rice and cook until it becomes opaque (about 2 minutes) then stir the wine into the rice, cooking until nearly all is absorbed.
Add 1 cup (250ml ) of the warmed stock and the black pepper, stir into the rice.
When stock has been absorbed into the rice add another cup and stir. When that is absorbed, add another cup and so on gently stirring all the time. It should take about 20 minutes all up.
With 6 minutes to go add the chopped coriander, asparagus and the poached prawns check for taste, season if required.
At the end of 20 minutes the rice should be tender with a slight firmness to the taste. If you consider it requires more liquid add a little hot water.
Stir the dish 4 or 5 times before serving.
I’m thinking our current Tahbilk 2006 ‘Museum Release’ Marsanne - but I’m open to suggestion!
Goan Chicken Curry
- 8 chicken thighs - skin off (place in a baking dish & sprinkle with salt)
- 15g fresh ginger - peel and rough chopped
- 50ml water
- 8 garlic cloves – peeled and make into a paste with water and ginger
- 2 medium tomatoes - make into a paste
- 1 small red chilli deseeded
- 1 tbsp poppy seeds
- Juice of one lemon
- 270ml coconut milk
- 3 medium brown onions peel and rough chop
- 4 tbsp oil
- 1 tsp ground cardamom
- 1 tsp ground cumin
- 1 tsp cinnamon powder
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tsp garam masala
Blend all the spices together and add to garlic and ginger paste
Heat oil in a heavy casserole pan and brown the chicken - remove and keep warm.
Add onions to the pan and cook until they start to turn golden (about 8 minutes) then add the garlic ginger and spice paste and cook for about 3 minutes making sure the onions are well mixed in.
Add the browned chicken pieces, tomato paste, lemon juice, poppy seeds, chilli and coconut milk.
Bring to the boil, cover and reduce the heat to low for 30 minutes.
Uncover the pan and cook over medium/high heat to reduce the liquid. When the liquid begins to thicken take the pan off the heat, cover and keep warm until ready to serve with long grain or basmati rice.
The earthy, robust characters of the latest Tahbilk 2009 Shiraz make it a serious consideration to accompany this dish.
The Chairman's Noodles with Chicken and Prawns
Kay and I reheated the leftovers for lunch the next day - adding some avocado after heating. Very tasty.
• 2 blocks long life dried noodles - Boil for 5/6 minutes, rinse with cold water, drain and set aside
• 1 red capsicum - Remove seeds and cut in half then lengthwise into thin strips
• 2 cloves Garlic - Fine chopped
• 1 small Red chilli - Remove seeds and finely chop (or use 1 tsp chilli paste)
• 250 gm Chicken breast - Sliced across thinly
• 350gm green prawns - Shell and de-vein
• 4 Scallions - Cut into 1cm pieces. Keep white and green parts separate
• 3 tbsp Fresh coriander - Coarse chopped
• 1 cup bean sprouts
• 2 tbsp Lemon juice
• 2 tbsp oil
• 1 tbsp ‘Purbrick & Crawford’ Garlic Sauce or Soy sauce
• 2 tbsp Fish sauce
• ½ tsp Corn flour
Heat wok or casserole dish and add oil.
When hot add garlic, chilli and white part of the scallions , toss until garlic changes colour.
Add chicken , prawns and red capsicum toss and turn until chicken is lightly browned - 2/4 minutes. Pour in well mixed sauce, lemon juice
and coriander - allow to thicken.
Add bean shoots and green part of the scallions, toss to combine then add noodles, cook until heated through, about 2 minutes.
Turn on to a warmed serving plate and take to the table and let everyone help themselves.
The Tahbilk 2010 Chardonnay works a treat with this dish
The Chairman's Linguine with Mushrooms
- 250g Linguine pasta
- 400g small mushrooms - wipe and cut into thin slices
- 1 small brown onion - fine diced
- 70g prosciutto - cut into 1cm cubes
- 120g butter
- 150g low fat cream
- 60ml Tahbilk White Wine
- 3 tbsp oil
- 11/2 tsp salt
- 1tsp ground black pepper
- 2 tbsp Parmesan cheese - coarse grated
Heat the oil in a large pan and add the onion and prosciutto.
Cook gently until the onion starts to brown then add the mushrooms , salt and pepper and mix well. Add the wine a little at a time during the cooking and stir in the cream towards the end. (Cooking time will be 15 to 20 minutes over a low heat.)
Cook the linguine to your taste - about 12 minutes.
Mix the mushroom sauce and the linguine together, serve and scatter the Parmesan on top.
Try Tahbilk 2008 Marsanne with this easy, but very tasty, dish. (see Web Specials)
The Chairman's Braised Lamb
- 1kg boned lamb shoulder - cut into 2cm cubes
- 3 brown onions - peel , cut in half then each half into 4
- 2 carrots - thick sliced
- 2 celery sticks - thick sliced
- 3 potatoes - peeled thick sliced or Basmati rice
- 4 tomatoes - cut into quarters
- 6 garlic cloves - peeled & left whole
- 100ml Tahbilk red or white wine
- 500ml lamb or vegetable stock - warm
- 1 tbsp fresh rosemary - chopped
- 2 tbsp fresh thyme - chopped
- 2 tbsp fresh mint - chopped
- 1 tsp ground pepper 3 tsp salt
- Juice of 2 lemons & zest of 1 lemon
Pre heat fan-forced oven to 150C.
Add 2tbsp of oil to a casserole pan, when hot add the lamb and brown all over then remove and keep warm.
To the same pan add another 2 tbsp of oil, lower the heat to medium and cook the onion, carrot, celery and garlic until onion starts to turn a light gold colour.
Add wine and reduce until nearly all gone then add the potato (if using), rosemary, thyme, mint, lemon juice, zest, pepper and salt.
Mix well, add the browned lamb and warm stock, cover pan tightly bring to a simmer then place in the pre heated oven for 2 hours. Uncover pan add tomatoes return to the oven and cook uncovered for another 30 minutes.
From the Tahbilk portfolio, I would suggest Tahbilk 2007 Shiraz (see Web Specials) as a fine accompaniment.
The Chairman’s Chicken with Tamarind
- 4 Chicken thighs - skin off, bone in
- 1 medium Sweet Potato
- Spinach or Broccoli
- 2 Tbsp Olive Oil
- 1 Tbsp Tamarind essence
- 1 Tsp Sumac
- 1/4tsp Chilli powder
- 1tsp Ground Coriander
Pre heat oven to 200C
Mix all marinade ingredients together and place in a baking dish.
Lightly salt the Chicken and place in the dish with the marinade, mix well to coat the Chicken and place in refrigerator for 1 to 2 hours.
Place the Sweet Potato in pre heated oven and cook for 50/55 minutes remove and keep warm.
Put 500ml of hot water into a small baking dish and place in the oven to heat.
Put chicken on a wire rack and place on baking dish - cook for 30 minutes, remove and keep warm.
While waiting for the Chicken to cook, steam the Spinach or Broccoli and serve alongside the Chicken and Sweet Potato.
The bitter/sweet character of the Tamarind works well with the bright, fruit intensity of the Trophy winning Tahbilk 2011 Marsanne (see Web Specials).
The Chairman's Fresh Water Trout Linguine
- 1 Fresh Water Trout – medium size
- 300g linguine pasta
- 1 hand full of fresh thyme
- 1 Garlic clove - peel and fine chop
- 1/3 cup grated Parmesan cheese
- 40ml Olive oil
- Small handful broad leaf parsley – rough chopped
- 30ml Lemon juice
- ½ a Lemon cut into 4 wedges
- 1 small Chilli- slice lengthways and remove seeds
- ½ Tsp Salt.
Pre-heat oven to 200C
Wash and dry the trout. & on the thickest part of each side slash three shallow cuts. Rub a sprinkle of salt into the cuts and a teaspoon of salt into the belly of the fish, stuff with fresh thyme.
Wrap in foil and bake in the oven for 30 minutes and then allow to cool.
Remove the flesh from the cold Trout - making sure all bones are removed - then break the flesh into small pieces. Place covered in the oven (reduce the heat to 70C) and keep warm.
In a small pan gently heat the oil, add the garlic, parsley, diced chilli and salt and cook for about 3 minutes , being careful not to burn the parsley or the chilli, add the lemon juice & set aside, keep warm.
Cook the linguine to instruction, drain and place in a large bowl, add the sauce and grated cheese and gently mix together.
Place the pasta on the plates first then the trout pieces accompanied by the lemon wedges.
Well matched to the richer flavours of the bottle-aged Tahbilk 2007 Marsanne. See Web Specials
The Chairman's Pumpkin Risotto
- 600g Butternut or Kent Pumpkin - remove seeds and fibre but leave skin on and cut into large chunks
- 6 tablespoons Oil
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 2 garlic cloves - peeled and thick sliced
- 3/4 bunch Oregano leaves - rough chopped
- 1 cup Arborio rice
- 1 medium red onion - fine diced
- 1 litre chicken or vegetable stock - warmed
- 60ml Tahbilk or Dalfarras white wine
- 50g softened butter optional, it makes the rice smoother
- Parmesan or Grana Padano cheese grated
Pre heat oven to 220c.
Brush the pumpkin chunks with a little oil & place skin side down on a baking tray - season with salt & pepper & scatter over the chopped herbs & garlic.
Pour over 3 tablespoons of oil and cover with foil.
Bake until soft, about 50 minutes - the pumpkin will have started to shrivel and brown on the edges.
Remove from oven and allow to cool. Scrape the flesh from the skins and rough chop, put aside with any juice and keep warm.
Heat a pan and add 2 tablespoons of oil.
When the oil is hot add the diced onion and cook gently until soft, add the wine and stir until nearly all is evaporated then add the rice and stir gently until the rice begins to turn opaque - about 2 minutes.
Add two ladles of warmed stock, reduce the heat and simmer gently moving the rice until all the liquid is absorbed. Add more stock a ladle at a time & keep stirring gently until all the stock has been absorbed - about 20 minutes (use hot water if you need more liquid).
Add the butter, pumpkin and cheese to the rice and gently stir to blend all together.
Serve in warm bowls.
Serve alongside the 2011 vintage Cellar Door & Wine Club only Mourvedre.
The Chairman's Fish Curry
- 600g firm white fish - cut into large cubes
- 2 tablespoon oil
- 1 teaspoon yellow mustard seeds
- 1 small brown onion - fine diced
- 1 piece of cinnamon stick - 2cm long
- 1 teaspoon ground cumin
- 2 teaspoons ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon garam masala
- 2 medium tomatoes - reduced to a pulp
- 150ml water
- 450ml coconut milk
- 1/4 cup fresh coriander - rough chopped
- Salt to taste
- 1 cup basmati rice
- Blend the following to make a paste
- 10g fresh ginger - peel and rough chop
- 7 cloves of garlic - peeled
- 1 small red chilli - seeds removed & rough chopped
- 50ml water
Heat the oil in a non stick pan.
When hot add the mustard seeds - as they begin to pop turn the heat down and add the onion and cinnamon.
Cook until the onion starts to turn golden - about 6 to 8 minutes - then add the garlic, chilli and ginger paste as well as the four ground spices and mix well.
Cook over low heat until reduced then fry for 2 minutes when the oil should be released on top.
Add the pureed tomatoes and 100ml of water, cook until completely reduced then stir fry the paste for 3 to 4 minutes or until the oil comes out on top.
Stir in the coconut milk and 50ml water, bring to a gentle simmer to allow the flavours to develop - about 4 minutes - taste & adjust the flavour for salt.
Add the fish and cook until done - this will take 5 to 8 minutes depending on the type of fish.
Sprinkle with fresh coriander and serve with basmati rice.
Give the Dalfarras 2010 Marsanne/Roussanne/Viognier triple blend a whirl with this dish.
A robust Italian dish that comes up a treat - not to hard to do and with great flavour. Dinner is served!
- 1 Veal Shank - cut into 2cm slices
- 2 Carrots - fine diced
- 1 medium Onion - fine diced
- 2 sticks of Celery - fine diced
- 6 cloves of Garlic - unpeeled
- 1 tablespoon fresh Thyme - rough chopped
- 2 tablespoons Tomato Paste
- 500ml Lamb Stock - warmed
- 2 pieces preserved Lemon Rind or 1 tbsp Lemon Zest
- 300ml Tahbilk, Dalfarras or Everyday Drinking White Wine
- 1/2 a bunch of Continental Parsley - fine chopped
- Olive Oil
- 2 tablespoons Salt
- 1 tsp ground Black Pepper
Pre heat oven to 180C
Brown the Veal on both sides in a non-stick pan then remove - place in a casserole pan and keep warm.
Pour 1 tablespoon of oil into the pan and, when hot, add the onion, carrot, celery, garlic, thyme & 2 tablespoons of the chopped parsley.
Cook for 8 to 10 minutes, remove from heat, add the preserved lemon or zest then place all on top of the Veal in the casserole pan.
Pour the white wine into the non stick pan and reduce by half, add to casserole. Mix tomato paste and the lamb stock together, add to casserole and season with salt and pepper.
Bring the casserole to a simmer on the stove, cover and place in pre heated oven , cook for 1 hour then reduce the oven temperature to 160C and cook for another hour.
Serve with mashed potatoes or rice.
The dry, savoury notes of the Everyday Drinking 2010 Merlot are a worthy match here.
Coq au Vin
This rustic and familiar dish is well suited for catch ups with family and friends alongside a Dalfarras 2008 Cabernet/Sangiovese.
- 4 Chicken thighs - skin removed
- 4 Chicken legs - skin removed
- 12 Button mushrooms - wipe and trim stems
- 4 cloves Garlic - peel and cut in half
- 3 slices lean bacon - cut into 5mm strips
- 12 Baby carrots - trimmed and left whole
- 2 Sticks Celery - diced into thick slices
- 1 Brown onion - medium diced
- 1 Bay leaf
- 200ml Chicken or Lamb stock
- 100ml Tahbilk or Dalfarras red or white wine
- 1/3 cup Tomato Relish
- 50ml Canola Oil
- 3 tbsp chopped Parsley
- 1 tsp Salt
- Half tsp ground Black Pepper
Pre heat oven to 180C.
Put oil into a non stick pan and when hot brown the chicken pieces - remove and keep warm.
Pour the oil from the pan into a heavy casserole pan.
Heat and add bacon, carrots, onion, celery and garlic and cook for 2 minutes. Add chicken and cook for another 2 minutes combining with the vegetables.
Add wine, stock, mushrooms, tomato relish, bay leaf, black pepper and salt.
Bring to a simmer, place lid on the pan, put in the pre heated oven and cook for 60 minutes.
Garnish with chopped parsley and serve with steamed potatoes or boiled rice.
Atlantic Salmon with Avocado and Tomato Salsa
Perfect for the Barbeque, or cook in a hot pan
- 4 thick portions of Atlantic Salmon
- 32 Snow Peas
- 2 cups Long Grain Rice
- Avocado and Tomato Salsa
- 1/2 a small Red Chilli - seeds out and finely chopped
- 1 teaspoon ground Cumin.
- 1 large Tomato - diced
- 1 large Avocado - peeled and diced
- 1/3 cup Spring Onion - fine chop white and green parts together
- 2 tablespoons Lemon Juice
- 1 teaspoon 'Purbrick & Crawford' Hot Lemon Relish
- 2 teaspoons Olive Oil
- Salt to taste
- 1 tablespoon finely grated Orange Rind
- 1 tablespoon finely grated Lemon Rind
- 1 tablespoon Lemon Juice
- 2 tablespoons Olive Oil
- Ground Black Pepper and Salt to taste
Combine all Salsa ingredients together & gently mix. Cover and place in refrigerator for no more than 1 hour.
Place the Salmon in a shallow non-metal dish and pour on the marinade. Turn the fish to coat and leave for 10 minutes.
Steam the rice and snow peas.
Cook the fish in a non stick pan for 4 to 5 minutes each side depending on its thickness.
Serve on a bed of rice with the Salsa and snow peas.
Difficult to go past the Tahbilk 2010 Marsanne or Trophy winning Tahbilk 2010 Riesling! (See Web Specials)
Lamb Shank Stifado
For my 80th birthday I was given, amongst many wonderful gifts, a Greek cookbook. This recipe is my version of a Rabbit Stifado (stew) from that book using lamb instead of rabbit. Kay and I considered it pretty tasty at dinner and even better when we reheated the leftovers a few days later, the meat literally melted in the mouth. Kali oreksi!
- 4 Lamb shanks - knuckle removed
- 150ml Oil
- 6 medium Brown Onions - peel & cut into quarters
- 1 tablespoon Tomato paste
- 5 cloves of Garlic - peeled & finely sliced
- 400ml Red wine (Tahbilk or Dalfarras of course!)
- 1 Bay leaf
- 2 tablespoons ground Cardamom
- 2 Cinnamon sticks - unbroken
- 1 Orange - zest and juice
- 4 Cloves
- Salt and pepper to taste
Pre heat fan-forced oven to 160C.
Heat a heavy pan, add oil & when hot brown the lamb shanks all over.
Remove shanks from the pan, add onions and cook for 3 minutes then add sliced garlic & tomato paste. Cook for another 2 minutes, add the wine and reduce by half.
Return shanks to the pan with all remaining ingredients and enough water to cover three quarters of the shanks, cover with baking paper under the lid and put in the preheated oven for 3 hours.
Remove cinnamon sticks and bay leaf and discard. Using a slotted spoon remove shanks and place in a serving dish, cover and keep warm.
Strain the remaining juices into a saucepan and reduce until the sauce thickens, pour over the shanks.
Serve with rice or mashed potatoes, and a green of your choice and a bottle of Dalfarras 2008 Shiraz/Viognier.
Atlantic Salmon on Potato & Tomato
- 2 salmon portions - skin off
- 3 waxy potatoes - peeled and thick sliced
- 1 tbsp olive oil
- 2 cloves garlic - fine diced
- 1 tbsp 'Purbrick & Crawford' Tomato & Chilli relish
- 2 ripe tomatoes - thick slice and mix with relish
- 2 spring onions - fine sliced white and green together
- 1 tsp of thyme
- Salt and pepper to taste
- Asparagus, snow peas or spinach
Preheat oven to 200C.
Cook sliced potatoes in boiling water until slightly tender, about 4 minutes, remove and drain , dry on absorbent paper.
Place potato slices in an oven-proof dish with half the thyme and all the garlic.
Drizzle with olive oil, season with salt and pepper to taste, mix together and bake uncovered for 30 minutes.
Remove potato dish from the oven and place the salmon portions on the potato, sprinkle the spring onion over the salmon then place on the sliced tomatoes and sprinkle with the remaining thyme.
Return to oven and cook uncovered for 14 minutes.
Serve with asparagus, snow peas or spinach.
I would be giving the Tahbilk 2008 'Museum Release' Riesling some serious consideration here.
Sweet Corn and Mushroom Risotto
(Serves 2 with some leftovers!)
The latest Tahbilk 2006 'Museum Release' Marsanne teams wonderfully with this dish - don't expect any leftovers with the wine though!
- 1 cob Sweet Corn - corn stripped off the cob
- 5 large Portobello or Field Mushrooms - mushrooms medium sliced and cut in half
- 1 cup Arborio Rice
- 1/2 tsp Chilli paste or black pepper
- 1 litre of Chicken or Lamb stock - heat before using
- 1 Brown Onion - medium diced
- 1 clove Garlic - fine diced
- 150 ml White Wine - need I say your favourite Tahbilk or Dalfarras release, remember there are 600mls left to drink!
- 1 hand full of Continental Parsley or Coriander - rough chopped
- 3 tbsp Olive Oil
- 1 tsp Salt
Heat 2 tbsp oil in a heavy casserole pan, when hot add onion, garlic and chilli or pepper and cook until soft - about 4 minutes.
Add the rice and cook until slightly translucent, about 2/3 minutes, add wine stirring until absorbed.
Reduce heat to medium hot and add 2 ladles of hot stock, stir using a wave motion until all the liquid is absorbed then add another ladle of stock. Make sure each ladle of stock is absorbed before adding more.
Add the corn, salt and half of the parsley or coriander, stirring as previously described.
Keep adding stock 1 ladle at a time until there is none left, about 20/25 minutes - if you run out of stock before the rice is cooked then use hot water.
While the rice is cooking heat 1 tbsp of oil in a non stick pan & gently cook the mushrooms for about 4/5 minutes & keep warm.
Place the rice on the serving plates - I prefer the rice to be on the wet side rather than too dry - and lay the mushrooms on top, sprinkle with remaining parsley or coriander.
(Note: By placing the mushrooms on top & not cooking with the rissoto the flavour compliments rather than overpowers the sweet corn.)
Roast Lamb wrapped in Rosemary
Even though I do say so myself, this dish was a ripper! Hope you enjoy it just as much as Kay and I did.
- 1 half leg of Lamb (approx 1.5kg) - bone removed
- 6 Anchovy fillets - cut in half
- 14 pieces of Rosemary - each about 12cm long
- 100g Olive Paste - or pitted Kalamatas blended into a paste
- Juice of half a Lemon
- Ground Black Pepper
- 3 lengths of kitchen string - each about 500cm long
- 1 tbsp Olive Oil
Pre heat oven to 200C.
Remove excess fat and make small incisions with a sharp knife in the meat.
Insert a piece of Anchovy in each incision and season all over with ground pepper.
Lay the three pieces of string on the work surface and lay the Rosemary pieces across the strings.
Smear the Lamb with the Olive Paste and place on the Rosemary at one end.
Gently roll up the meat so that it is covered by the Rosemary.
(Tip: Keep the ends of the strings nearest you in one hand roll with the other hand, keep your hand held string moving, when the end is reached tie each string to its other end, do not worry if it looks untidy.)
Place the Lamb in a baking dish - drizzle with Olive Oil and Lemon juice then cook for 65 minutes (medium rare).
Remove from oven & rest for 10 minutes.
Kay and I had the dish with roast potatoes, roast pumpkin and round beans.
If you do not like Rosemary use Thyme, just as flavoursome.
Make it a Tahbilk 150th Anniversary Dinner and serve with the 2000 '1933 Vines' Shiraz released to commemorate Tahbilk's milestone achievement.
Atlantic Salmon on Sliced Tomato
This recipe is simplicity personified - I mean who wants to be messing around in the kitchen when the nights are balmy and the wine delightfully chilled!
- 2 Atlantic Salmon portions - skin on
- 2 large ripe Tomatoes - cut into thick slices
- 2 Potatoes - for boiling or steaming
- 1 bag Spinach leaves - braise in frying pan
- Salt and pepper
- 2 tsp Purbrick & Crawford Hot Lemon Relish
Pre heat fan-forced oven to 200C.
Sprinkle a little salt over the Salmon skin and rub it in repeating on the skinless side.
Place the sliced tomatoes in two rows on a baking tray with each slice overlapping the next & sprinkle with salt and pepper.
Smear a teaspoon of Hot Lemon Relish over the skinless side of the Salmon portion then place on the tomato skin side up.
Place in the preheated oven and cook for 16 minutes.
To plate up, gently lift the Salmon and tomato onto the plate then add the vegetables. I have also successfully used Linguine instead of boiled/steamed potatoes.
I'm going to nominate the Cellar Door and Tahbilk Wine Club only release, 2012 Semillon.
Steamed Chicken with Mushrooms (& Marsanne!)
There are two reasons why I selected this recipe.
Firstly the steamer was purchased 20 years ago and had just been found hidden away. Secondly an article in a newspaper saying that steaming removed most of the fat in meat took my eye - and it does! A very satisfying meal with an Asian influence.
- 6 Chicken thighs - bone in & skin on, cut in half
- 8 flat mushrooms - medium sliced
- 1 tbsp peeled & grated ginger
- 2 grinds of a pepper mill
- 1 tsp Sesame oil
- Rice or Noodles
- Your choice of vegetables - stir fried. Kay & I used capsicum, bok choy, spring onion and a stick of celery.
The second time we used Snow Peas instead of Bok Choy.
- 1 tbsp "Purbrick & Crawford" Garlic Sauce!
- 1 tsp salt
- 1/2 tsp white sugar
- 1 tbsp rice wine or dry sherry
- 1 tsp corn flour
Combine the Chicken pieces with the marinade and leave for 2 hours.
Remove the chicken and place on a shallow heat proof dish with the sliced mushrooms on top.
Sprinkle with the grated ginger, pepper and sesame oil and put the plate in a steamer and cover.
Steam covered for 23 minutes on medium high.
Serve with rice or noodles and vegetables.
Enjoy with the latest multiple Trophy & Gold Medal winning 2003 '1927 Vines' Marsanne - whilst stocks last!
Punjabi Lamb Cutlets
I have become very interested in Indian food in the last 12 months - the full & robust flavours have really got to me.
Enjoy this wonderful recipe!
- 6 Lamb cutlets - trimmed
- 3 tbsp vegetable oil
- 2 tsp cardamom seeds - leave whole
- 2cm cinnamon stick
- 6 brown pepper corns - leave whole
- 3 cloves - whole
- 1/4 tsp chilli powder
- 1 bay leaf
- 1 brown onion - peel cut in half and medium slice
- 4 cloves garlic - make into paste with a little water
- 10gm fresh ginger - peeled & cut into julienne strips
- 2 tsp Salt
- 1/2 tsp cumin - ground
- 2 large tomatoes - cut into small wedges
- 100ml water
- 1 tsp coriander - ground
- 1/2 tsp garam masala
- Small handful of fresh coriander - chopped
Heat oil in a non stick pan & when hot add cinnamon, whole spices, chilli and bay leaf.
Cook for about 30 seconds, add sliced onion and cook until browned.
Add the cutlets and brown on both sides, and then add the garlic paste, ginger, salt, cumin and tomato wedges and stir fry for 5 minutes.
Add 100ml of water, bring to the boil and reduce heat to medium, cook covered for 5 minutes, remove cover and cook for another 3 minutes.
There should be a small amount of gravy left - if not add a dash of boiling water.
Add the ground coriander, garam masala and fresh coriander, mix all together.
Serve on boiled rice.
The spicy exuberance of the Dalfarras 2010 Shiraz/Grenache/Mourvedre would work a treat.
5 Hour Lamb Caserole
This is one of the easiest meals! Have all the veggies cut and ready, brown the meat, add the onions etc, throw all the vegetables and the wine and water into the pan, seal and forget for 5 hours
- 1kg half shoulder of lamb - do not roll
- 50ml Olive Oil
- 4 rashers of streaky bacon
- 2 red onions - peeled and quartered
- 3 cloves of garlic - peeled and quartered
- 1 large bouquet garni rosemary and thyme
- 3 large waxy potatoes - peeled and cut into chunks
- 1 celeriac - peeled and cut into chunks
- 4 medium carrots - washed and halved lengthways
- 2 medium parsnips - washed and halved lengthways
- 350ml white wine (Tahbilk or Dalfarras)
- 350ml water
- Salt and ground black pepper - to season lamb
Pre heat fan-forced oven to 150C.
Put oil in a large heavy casserole pan, season lamb well and add to pan and brown all over on stove top.
Add bacon, onions and garlic - cook for another 4 minutes.
Add the herbs, vegetables, wine and water - bring to the boil.
Seal pan tightly with foil or baking paper then cover with the lid.
Place in the pre heated oven and cook for 5 hours.
To serve, pull away portions of the meat and add a selection of vegetables - if you want a green I suggest steamed round beans.
Any of the current crop of our Cellar Door reds would work well with this dish - my particular favourite is the Cabernet Franc.
Chicken Rogan Josh
I enjoy adding different flavours to the food I cook and this is a good example of an unusual combination that I think works very well - I hope you agree!
- An 8 Boned Rack (or same size Loin if preferred)- fat removed
- 2 x Pink Potatoes
- 300gm Kent Pumpkin - cut into two
- 250gm Round Beans
- 1 Tablespoon Mango Chutney
- 1 Tablespoon Rolled Oats - crumbled
- Plain Yoghurt or Butter
Preheat oven to 220C.
Cut Potatoes in half lengthways and place on ovenproof plate along with the Pumpkin.
Place in preheated oven and cook for 50 minutes.
Mix the Mango Chutney and Rolled Oats together to make a paste and spread over topside of Rack or Loin and place on an ovenproof plate.
Steam the Beans for 7 minutes while the Lamb is cooking, keep warm until ready to serve.
When Potato and Pumpkin have cooked for 27 minutes add the plate with the Lamb and cook for 16 minutes.
Remove the Lamb and cover to keep warm while the Potato and Pumpkin cook for the remaining 7 minutes.
Plain Yoghurt with the Potato is preferred as it adds another dimension to the dish.
The Tahbilk 2009 Shiraz works wonderfully with this dish.
Oven Baked Barramundi with Mussels
A rustic country favourite of mine!
- 1.5kg Rabbit - Cut into even sized pieces (loin & hind quarters preferred)
- 30ml Canola Oil
- 1 tbsp Plain Flour - for dusting rabbit pieces
- 200ml Chicken Stock
- 200g of Chopped Tomato (tinned or fresh)
- Potatoes for baking
- Salt and Pepper - season to taste
- 1 medium Red Onion - medium diced
- 3 Garlic Cloves - whole with skin on
- 150ml Tahbilk or Dalfarras white wine
- 30ml Olive Oil
- 1 sprig Rosemary
- 1tbsp Mixed Herbs
Pre heat oven to 200C
Add rabbit to marinade in a bowl, mix well and marinate in refrigerator for 2/3 hoursRemove rabbit from marinade & dust with flour - reserve the marinade.
Heat 15ml of oil in a casserole pan; add half of the rabbit pieces and brown all over for 3 to 4 minutes.
Set aside, add the remaining oil and brown the rest of the rabbit pieces.
Return all rabbit pieces to the casserole pan, add the tomato, reserved marinade and chicken stock.
Season to taste; stir to mix with the rabbit pieces.
Cover and bake in oven for 90 minutes - if not tender, leave for another 10 minutes.
Serve with baked potatoes and round beans.
Chairman's Note: After the rabbit is removed you can make a lovely flavoursome sauce by reducing the remaining liquid in the pan over a medium heat.
Serve Dalfarras 2012 Pinot Grigio with this dish.