Elegre - Antipasto & Cooking Wine

Marinated Mussels

Ingredients:
1 kilo fresh mussels, large if possible
3/4 cup Elegre white cooking wine
1 garlic clove, well crushed
freshly ground black pepper
1/2 cup olive oil
1/4 fresh lemon juice
1 teaspoon fresh chilli
1 teaspoon Dijon mustard
2 teaspoon sugar
1 teaspoon salt
1 to 2 teaspoons chopped fresh dill or cilantro
1 tablespoon capers, diced, drained and chopped

With a stiff kitchen brush, under running cold water scrub the mussels to remove any sand and barnacles, pull out and remove and threads. Discard any open shells that will not shut when tapped.
In a large flameproof casserrole or saucepan over high heat, bring the white wine to a boil with the garlic and ground black pepper. Add the mussels and cover, Reduce the heat to medium and simmer for 2 to 4 minutes until shells open, stirring occassionally
Meanwhile, in a large bowl, combine the olive oil, lemon juice, chilli, Dijon mustard, sugar, salt, chopped dill or cilantro, and capers.
Discard any mussels with closed shells. With a small sharp knife, carefully remove remaining mussels from their shells, reserving 48 shells for serving. Add the mussels to the marinade. Toss the mussels to coat well, then cover and refrigerate for 6 to 8hours, or overnight, stirring gently from time to time.
With a teaspoon, place one mussel with a little marinade in each shell. Arrange on a platter and cover until ready to serve.

Cook's Tip
Mussels can be prepared ahead and marinated up to 24 hours to serve, arrange the mussels shells on bed of crushed ice, well washed seaweed, or even Kosher Salt to stop them wobbling on plate.

Lamb and Ricotta Ravioli

Ingredients:
2 medium red onions (340 grams)
20 medium egg tomatoes (1.5kg), halved
2 tablespoons balsamic vinegar
1 tablespoon brown sugar
1/4 cup olive oil (60ml)
6 cloves garlic, crushed
1 litre chicken stock
415g of tomato puree
1/2 cup ELEGRE red cooking wine (125ml)
500g spinach trimmed
2 medium brown onions (300gm) chopped finely
500g minced lamb
400g ricotta cheese
1/4 cup finely shredded fresh basil leaves
80 wonton wrappers (540g)
2 eggs, beaten lightly

Preheat oven to hot, Halve red onions, cut each half into three wedges.
Place onion and tomato, cut-side up, in large shallow oiled baking dishes, dizzle with vinegar then sprinkle with sugar. Bake in hot oven, uncovered, about 45 minutes or until tomato and onion are tender.
Heat 2 tablespoons of the oil in large saucepan, cook half of the garlic, stirring, 1 minute. Add stock, puree and wine, bring to boil. Simmer, uncovered, about 10 minutes or until mixture thickens slightly. Stir in tomato and onion, cook, stirring, until hot.
Boil, steam or microwave spinach until just wilted, drain. Squeeze excess liquid from spinach, chop coarsely, drain on absorbent paper.
Meanwhile, heat remaining oil in large saucepan, cook brown onion and remaining garlic, stirring, until onion is soft. Add lamb, cook, stirring, until lamb is browned, drain away excess fat. Combine cooled lamb mixture with cheese, basil and spinach in large bowl.
Brush 1 wonton wrapper with egg. Place 1 level tablespoon of lamb mixture in centre of wrapper, top with another wrapper, press edges together to seal. Repeat process with remaining wrappers, egg and lamb mixture. Place ravioli, in asingle layer, on trays, cover, refrigerate 30 minutes.
Cook ravioli, uncovered, in two batches, in a large saucepan of boiling water until they float to the top and are just tender, drain. Serve with roasted tomato sauce, top with baby basi leaves, if desired.

Serves 8

Serving Suggestion
Serve with a sald of baby rocket leaves drizzled with balsamic vinegar.

Cook's Tip
Freeze ravioli in single layers between sheets of plastic wrap to make it easier to thaw only a particular amount.

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)

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, cover to keep warm.
Drain beef over large bowl, reserve marinade. Cook beef, in batches, on heated oiled plate(grill or barbecue) about 5 minutes each side or until golden browned. Transfer beef to oven trays, cook, uncovered, in hot oven about 10 minutes or until cooked as desired.
Meanwhile, place reserved marinade in small saucepan, bring to a boil. Simmer, uncovered, about 10 minutes or until sauce thickens. Serve warm mash with beef and sauce.

Serves 8

Serving Suggestion
Serve with baby spinach leaves and grilles cherry tomatoes.

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 Elegre 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

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 warm.
Heat the olive oil in a large, deep frying pan and cook the prawns and scallops in batches over a high heat just until tender. Remove and keep warm.
Add the garlic, spring onions and chilli to the pan and cook over a medium heat until the spring onions are soft. Stir in the wine and bring to boil, stirring and to release any juices that may be stuck to the bottom of the pan. Boil until reduced by half.
Add the tomatoes, zest, sugar and chives to the pan and cook just until the tomato is warmed through.
Add the prawns, scallops and spaghetti and toss to combine. Serve with crusty bread.

Serves 4

Chicken with pecan honey sauce

Ingredients:
2 tablespoons olive oil
4x200g breast fillets3 shallots (75g) chopped finely
1 garlic clove crushed
1/2 (125ml) Elegre white cooking wine
1/2 cup (125ml) chicken stock
2 tablespoon honey
2 teaspoons dijon mustard
1/2 cup (60g) roasted pecans, chopped coarsely
100gm mesclun
1 tablespoon fresh lemon juice
2 small pears (360g), sliced thinly

Heat half the oil in large frying pan, cook chicken, uncovered. until cooked through. Remove from pan, cover to keep warm.
Cook shallots and garlic in same heated pan, stirring, until onion softens. Add wine, bring to boil. Reduce heat, simmer, uncovered, until liquid is reduced by half. Add stock, honey and mustard, cook, stirring, about 5 minutes or until liquid is reduced by half. Remove from heat, stir in nuts.
Combine mesclun with the combined lemon juice and remaining oil in medium bowl. Cut chicken in half crossways, drizzle with sauce. Serve chicken with mesclun and pear.

Serves 4

Saltimbocca

8x100g scotch fillet steaks
4 slices prosciutto (60g), halved crossways
8 fresh sage leaves
1/2 cup (40g) finely grated pecorino cheese
40g butter
1 cup (250ml) Elegre white cooking wine
1 tablespoon coarsely chopped fresh sage

Place beef on board, using meat mallet, flatten slightly. Centre one piece of prosciutto, one sage leaf and an eighth of the cheese on each piece of beef, fold in half, secure with a toothpick.
Melt half the butter in large frying pan, cook saltimbocca about 5 minutes or until cooked through. Remove from pan, cover to keep warm.
Pour wine into same pan, bring to boil. Boil, uncovered, until liquid is reduced by half. Stir in remaining butter and chopped sage.
Serve saltimbocca, drizzled with sauce, with steamed baby green beans, if desired.

Serves 4



	Marinated Mussels Ingredients: 1 kilo fresh mussels, large if possible 3/4 cup Elegre white cooking wine 1 garlic clove, well crushed freshly ground black pepper 1/2 cup olive oil 1/4 fresh lemon juice 1 teaspoon fresh chilli 1 teaspoon Dijon mustard 2 teaspoon sugar 1 teaspoon salt 1 to 2 teaspoons chopped fresh dill or cilantro 1 tablespoon capers, diced, drained and chopped With a stiff kitchen brush, under running cold water scrub the mussels to remove any sand and barnacles, pull out and remove and threads. Discard any open shells that will not shut when tapped. In a large flameproof casserrole or saucepan over high heat, bring the white wine to a boil with the garlic and ground black pepper. Add the mussels and cover, Reduce the heat to medium and simmer for 2 to 4 minutes until shells open, stirring occassionally Meanwhile, in a large bowl, combine the olive oil, lemon juice, chilli, Dijon mustard, sugar, salt, chopped dill or cilantro, and capers. Discard any mussels with closed shells. With a small sharp knife, carefully remove remaining mussels from their shells, reserving 48 shells for serving. Add the mussels to the marinade. Toss the mussels to coat well, then cover and refrigerate for 6 to 8hours, or overnight, stirring gently from time to time. With a teaspoon, place one mussel with a little marinade in each shell. Arrange on a platter and cover until ready to serve. Cook's Tip Mussels can be prepared ahead and marinated up to 24 hours to serve, arrange the mussels shells on bed of crushed ice, well washed seaweed, or even Kosher Salt to stop them wobbling on plate. Lamb and Ricotta Ravioli Ingredients: 2 medium red onions (340 grams) 20 medium egg tomatoes (1.5kg), halved 2 tablespoons balsamic vinegar 1 tablespoon brown sugar 1/4 cup olive oil (60ml) 6 cloves garlic, crushed 1 litre chicken stock 415g of tomato puree 1/2 cup ELEGRE red cooking wine (125ml) 500g spinach trimmed 2 medium brown onions (300gm) chopped finely 500g minced lamb 400g ricotta cheese 1/4 cup finely shredded fresh basil leaves 80 wonton wrappers (540g) 2 eggs, beaten lightly Preheat oven to hot, Halve red onions, cut each half into three wedges. Place onion and tomato, cut-side up, in large shallow oiled baking dishes, dizzle with vinegar then sprinkle with sugar. Bake in hot oven, uncovered, about 45 minutes or until tomato and onion are tender. Heat 2 tablespoons of the oil in large saucepan, cook half of the garlic, stirring, 1 minute. Add stock, puree and wine, bring to boil. Simmer, uncovered, about 10 minutes or until mixture thickens slightly. Stir in tomato and onion, cook, stirring, until hot. Boil, steam or microwave spinach until just wilted, drain. Squeeze excess liquid from spinach, chop coarsely, drain on absorbent paper. Meanwhile, heat remaining oil in large saucepan, cook brown onion and remaining garlic, stirring, until onion is soft. Add lamb, cook, stirring, until lamb is browned, drain away excess fat. Combine cooled lamb mixture with cheese, basil and spinach in large bowl. Brush 1 wonton wrapper with egg. Place 1 level tablespoon of lamb mixture in centre of wrapper, top with another wrapper, press edges together to seal. Repeat process with remaining wrappers, egg and lamb mixture. Place ravioli, in asingle layer, on trays, cover, refrigerate 30 minutes. Cook ravioli, uncovered, in two batches, in a large saucepan of boiling water until they float to the top and are just tender, drain. Serve with roasted tomato sauce, top with baby basi leaves, if desired. Serves 8 Serving Suggestion Serve with a sald of baby rocket leaves drizzled with balsamic vinegar. Cook's Tip Freeze ravioli in single layers between sheets of plastic wrap to make it easier to thaw only a particular amount. 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) 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, cover to keep warm. Drain beef over large bowl, reserve marinade. Cook beef, in batches, on heated oiled plate(grill or barbecue) about 5 minutes each side or until golden browned. Transfer beef to oven trays, cook, uncovered, in hot oven about 10 minutes or until cooked as desired. Meanwhile, place reserved marinade in small saucepan, bring to a boil. Simmer, uncovered, about 10 minutes or until sauce thickens. Serve warm mash with beef and sauce. Serves 8 Serving Suggestion Serve with baby spinach leaves and grilles cherry tomatoes. 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 Elegre 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 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 warm. Heat the olive oil in a large, deep frying pan and cook the prawns and scallops in batches over a high heat just until tender. Remove and keep warm. Add the garlic, spring onions and chilli to the pan and cook over a medium heat until the spring onions are soft. Stir in the wine and bring to boil, stirring and to release any juices that may be stuck to the bottom of the pan. Boil until reduced by half. Add the tomatoes, zest, sugar and chives to the pan and cook just until the tomato is warmed through. Add the prawns, scallops and spaghetti and toss to combine. Serve with crusty bread. Serves 4 Chicken with pecan honey sauce Ingredients: 2 tablespoons olive oil 4x200g breast fillets3 shallots (75g) chopped finely 1 garlic clove crushed 1/2 (125ml) Elegre white cooking wine 1/2 cup (125ml) chicken stock 2 tablespoon honey 2 teaspoons dijon mustard 1/2 cup (60g) roasted pecans, chopped coarsely 100gm mesclun 1 tablespoon fresh lemon juice 2 small pears (360g), sliced thinly Heat half the oil in large frying pan, cook chicken, uncovered. until cooked through. Remove from pan, cover to keep warm. Cook shallots and garlic in same heated pan, stirring, until onion softens. Add wine, bring to boil. Reduce heat, simmer, uncovered, until liquid is reduced by half. Add stock, honey and mustard, cook, stirring, about 5 minutes or until liquid is reduced by half. Remove from heat, stir in nuts. Combine mesclun with the combined lemon juice and remaining oil in medium bowl. Cut chicken in half crossways, drizzle with sauce. Serve chicken with mesclun and pear. Serves 4 Saltimbocca 8x100g scotch fillet steaks 4 slices prosciutto (60g), halved crossways 8 fresh sage leaves 1/2 cup (40g) finely grated pecorino cheese 40g butter 1 cup (250ml) Elegre white cooking wine 1 tablespoon coarsely chopped fresh sage Place beef on board, using meat mallet, flatten slightly. Centre one piece of prosciutto, one sage leaf and an eighth of the cheese on each piece of beef, fold in half, secure with a toothpick. Melt half the butter in large frying pan, cook saltimbocca about 5 minutes or until cooked through. Remove from pan, cover to keep warm. Pour wine into same pan, bring to boil. Boil, uncovered, until liquid is reduced by half. Stir in remaining butter and chopped sage. Serve saltimbocca, drizzled with sauce, with steamed baby green beans, if desired. Serves 4