Recipies

Spicy Prawn and Scallop Spaghetti

Posted on Jun 13, 2013

Spicy Prawn and Scallop Spaghetti

Ingredients 500g green prawns 250g scallops without roe 340g spaghetti 2 tablespoons of olive oil 2 cloves garlic, crushed 3 spring onions, sliced 1 small red chilli, finely chopped 1/2 cup white cooking wine 2 large vine-ripened tomatoes, seeded and chopped finely 1 tablespoon lemon zest 1 tablespoon orange zest 1 tablespoon sugar 1 tablespoon chopped fresh chives Method Peel and devein the prawns, leaving the tails intact. Pat the scallops dry with paper towel. Cook the spaghetti in a large pot of rapidly boiling salted water until tender but still firm to the bite, Drain, cover and keep...

Read More

Barbecued Red Wine Beef

Posted on Jun 13, 2013

Barbecued Red Wine Beef

Ingredients 1 x 1/2 cups Elegre red wine (375ml) 1 x 1/2 cup beef stock (125ml) 2 tablespoons olive oil 1/2 cup finely shredded fresh basil leaves 3 garlic cloves, crushed 8 beef rib steaks (2.4kg) 8 medium potatoes (1.6kg) chopped coarsely 3/4 cup buttermilk (180ml) 1/2 cup finely grated parmesan cheese (40gm) Method Combine wine, stock, basil and garlic with beef in large bowl, stir to coat beef in marinade. Cover, refrigerate 3 hours or overnight. Preheat oven to hot, Boil, steam or microwave potato until tender, drain. Mash potatoes in large bowl, with buttermilk and cheese, untilsmooth,...

Read More

Char Grilled Pumpkin Risotto With Parmesan

Posted on Jun 13, 2013

Char Grilled Pumpkin Risotto With Parmesan

Ingredients 100ml white wine 1.5g char grilled pumpkin 2Tbsp Olive oil, for cooking and to drizzle 1 litre chicken stock 400g risotto rice 1 large onion, peeled and finely chopped 2 cloves garlic, peeled and finely chopped 2 tender sticks of celery, finely chopped S & P 70g unsalted butter 1/2 cup Parmesan cheese, grated Small handful of sage leaves Method Cut the pumpkin into small cubes. Set aside one-third. Put the rest of the pumpkin into a blender and whiz until smooth. Bring the stock to a simmer in a pan and keep it at a gentle simmer over a low heat. Heat a little olive oil in a...

Read More

Shallot and Red Wine Sauce

Posted on Jun 13, 2013

Shallot and Red Wine Sauce

Ingredients 400ml red wine 250g shallots , sliced 4 tbsp olive oil 1 garlic clove, lightly crushed sprig rosemary 5 tbsp balsamic vinegar 400ml beef or brown chicken stock, preferably homemade knob of butter Method Sauté the shallots in a medium saucepan with the oil over a high heat for about 3 mins until lightly browned, stirring often. Season with ground black pepper and add the garlic and rosemary. Continue cooking for a further 3 mins, often to prevent the shallots burning. Pour in the vinegar and cook until evaporated away to a syrup, then pour in the wine and cook until reduced by two...

Read More

Slowly Braised Lamb Shanks

Posted on Jun 13, 2013

Slowly Braised Lamb Shanks

Serves 8 Ingredients 350ml Ecofarmers red wine 2 tbsp olive oil 8 lamb shanks 1 onion , roughly chopped 2 carrots , roughly chopped few sprigs fresh thyme few sprigs fresh rosemary 3 fresh bay leaves 4 garlic cloves, left whole 2 tbsp plain flour 1 tbsp tomato purée 500ml lamb or chicken stock Method Heat oven to 200C/fan 180C/gas 6. Pour the oil in a casserole dish or roasting tray large enough to fit all the shanks. Spend a good 10 mins browning the lamb all over. Remove the lamb, add the onion and carrot and cook for 10 mins until starting to brown. Stir in the herbs and garlic and cook...

Read More