From our kitchen to yours
As we sit and take in the beautiful landscape views of Sarabah, sipping on one of our delectable wines, breathing in the clean country air and watching the sun go down, we can feel our appetites build. Our minds and taste buds are automatically taken back to memories of delicious foods that we have sampled. Some on our travels to New York and Paris, others closer to home.
We wish to share with you our favourite recipes that we have matched perfectly to our amazing wines through extensive but enjoyable trial. We even have them suggested on the back of our wine bottles for your convenience and to ensure you match the best combinations of tastes.
While we believe all our wines to be tantalising to the palate, we are most proud of our Rosé and can assure you of the delicious synergy of flavours when any of these meals are made and sipped together.
Discover your favourite wine and meal combo, and the enjoy the experience that is unique to Sarabah in your own home. Our recipes are listed below, to read a particular recipe, just click to expand.
Appetizers and Sides
Goat Cheese Crostini
- 8 (3/4-inch-thick) slices French OR Italian bread, each cut into quarters on the diagonal
- 1 (5.03-ounce) package soft goat cheese, at room temperature
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons finely chopped fresh chives, OR other fresh herbs as desired
- Salt and freshly ground pepper to taste
- Preheat oven to 350°F (175°C).
- Toast bread on a baking sheet in middle of oven until golden, about 10 minutes. Remove toasts. Preheat the broiler. (Toast can be made ahead up to 2 days. Cool completely and store tightly covered.)
- While bread is toasting, combine goat cheese, chives, salt and pepper in a small bowl, blending well. Spread cheese mixture on toasts and sprinkle with Parmesan. (Cheese mixture can be made ahead, covered and refrigerated, for up to 2 days.)
- Broil crostini about 2-inches from heat source until cheese is lightly browned, about 2 minutes.Makes 32 appetizer servings.
- 15 g fresh yeast = 2 pkts
- 2 tablespoons warm to the touch water
- 2 cups plain flour
- 1 teaspoon salt
- 2 tablespoons light olive oil
- 3 tablespoons milk (Approximately or a few more splashes of milk to combine ingredients depending if it is a warm and or humid day or not)
- Put splade fitting into kitchen aid machine and put yeast and water into the bowl.
- Cream the yeast with the water = mix in mixer bowl stirring until yeast is dissolved and then
- let sit covered with tea towel until the mix looks bubbly and “creamy”. The warmer the kitchen, the sooner this will happen.
- Change the mixing splade for a dough hook.
- Add flour, salt, oil and milk directly onto the creamed yeast and turn on machine.
- Mix until it becomes a firm but pliable dough adding a little more milk if necessary to make all ingredients adhere.
- Once combined well (dough will be a single smooth piece circling around the dough hook), remove and knead onto bench for 5 mins, warming and smoothing the texture.
- It is lovely and tactile now, very smooth!
- Place back into same bowl, cover with some cling wrap that has been sprayed with spray oil (so wrap does not stick to dough) and leave to rise in a warm place until doubled in bulk.
- Remove the now bubby dough and smoothly knead just a little then break the dough into half then into halves then into halves, etc until you have 8 single portions
- Knead in warm hands a little to make round dough mounds that have been folded in upon themselves just a fwew times for the right elasticity (so it can stretch in all directions equally!)
- Freeze in lots of 2 serves in smallest zip lock bags.
- Name and date bag in waterproof nikko
- 2 huge spinach leaves
- 1 tbsp of butter
- 1 small onion
- 1/2 cup of cream
- 1/2 clove of garlic
- fresh nutmeg
- salt pepper
- Slice the spinach leaves into strips discarding the thickest portion of stalk.
- Finely dice the onion.
- Melt the butter, add the onion and cook until opaque but not brown.
- Add the spinach to the pan, stir to wilt and cook off excess water.
- Finely dice the garlic and add it to the spinach along with the cream.
- Season with salt and pepper.
- Grate fresh nutmeg on top to serve.
Balsamic Reduction for a Passionate dressing
This is the ultimate flavour heightener to any dish. The finished thick sauce can resurrect any dish by to drizzling it onto meats and vegetables and without the herb options can even take fruit like strawberries to another level! By thinning with a little water this sauce is also a divine glaze on roasts. The vinegar reduces very slowly and with the additional sweetness of our local honey and a certain depth via our home grown bay leaves, and additional options of other flavor notes, it is certainly worth the wait and stirring! I vary these with the dish I intend to dress: for vegetables I add whole cloves; for meat and poultry, I add rosemary; for fish, I add thyme, for salads and fruit, I leave unflavoured. The basic formula will keep forever in the refrigerator but I’m sure you’ll use it up quicker than that!
- 4 litre balsamic vinegar
- 8 tablespoon Sarabah honey!
- 4 bay leaves
Plus: Herb Options
- 4 whole cloves
- Fresh rosemary, a tender branch with lots of needles
- Fresh thyme, several small sprigs with lots of needles
- Into a heavy based pan (ideally with a spout like a jam pot)
- Add balsamic, honey, bay leaves and added single herb from second list
- Stir in the honey, drop in the bay leaves and optional cloves or herbs and bring to a low boil. Adjust the heat to maintain a steady simmer and allow the vinegar to reduce slowly. After a half hour or so, when it has lost more than half of its original volume, the vinegar will start to appear syrupy, and you should watch it closely. To use as a glaze, cook the sauce to 1/3 of its original volume (easiest to determine if your pot has internal measures in its side!). It should be the consistency of molasses, thick but still spreadable. Pour the syrup through a small strainer into a heatproof bowl or measuring cup. Discard the bay leaves and seasonings. Brush on the glaze while warm.
- For use as a condiment and an elixir to drizzle over vegetables, fruit and shredded meats (yum!), reduce the vinegar even more, until it approaches one-quarter its original volume. Slow bubbles will rise from the syrup and it will take on the consistency of honey, leaving a thick coating on a spoon, saucepan sides and bottom. Pour it through a small strainer into a heatproof bowl or measuring cup. Use a heatproof spatula or spoon to clean out the saucepan before it sticks to the pot for good! Drizzle on the syrup while it is still warm or bottle it up for gifts! Store in the refrigerator, in a sealed container. It will congeal but keep indefinitely.
- To use, spoon the hard sauce into a bowl or heatproof measuring cup and heat it slowly in a pan of hot water or at low level in the microwave. For a thinner consistency, stir in drops of hot water.
- 2 eggs, lightly whisked
- 75g (1/2 cup) self-raising flour
- 2 tbs buttermilk
- 1 SEV huge zucchini or 3 (about 400g) normal green zucchinis, ends trimmed, coarsely grated in food processor
- 100g feta, crumbled
- 1 red onion, halved, thinly sliced
- 1 tbs finely chopped fresh thyme
- 1 garlic clove, crushed
- Sea salt flakes & freshly ground black pepper
- 125ml (1/2 cup) canola oil
- Lemon wedges and or garlic yoghurt sauce, to serve
- Grate zucchini in food processor.
- Drain the excess water from zucchini by straining with a colander or cheesecloth or simply squeeze in a tea towel. It is amazing how much water is expelled. Lily Piggy loves this juice hence we use the cheesecloth/colander to keep this juice.
- Combine egg, flour and buttermilk in a bowl.
- Add zucchini, feta, onion, thyme and garlic and gently stir to combine. Season with sea salt flakes and pepper.
- Heat oil in a frying pan over medium heat. Place 4 heaped tablespoonfuls of zucchini mixture around edge of the pan, allowing room for spreading, and use an egg lifter to flatten slightly. Shallow-fry for 1-2 minutes each side or until golden and cooked through.
- Transfer to a plate lined with paper towel. Repeat, in 2 more batches, with the remaining zucchini mixture, reheating oil between batches.
- Season fritters with sea salt flakes and serve with lemon wedges or garlic yoghurt.
Crush 1 clove of garlic into a cup of natural thick (greek style) yoghurt and mix with a squeeze of lemon juice, salt and pepper for a delicious sauce that goes so well these fritters as well as with lamb skewers spiced up with Garamarsala… Lebanese flavours… taboulei… greek salad…
This fragrant paste is the perfect enlivener for a dish without a spark…
- 1 garlic clove, peeled
- A pinch of sea salt – Very important to keep the basil green!
- 1 hand full of basil leaves, carefully washed and patted dry
- 1 tbsp pine nuts toasted easily w/spray oil on sandwich maker
- 3 tbsp freshly grated Parmesan cheese
- 6 tbsp olive oil
Food Processor method:
Place all ingredients into a food processor bar the basil to get a “base paste” as I like to call it. Then add in the basil and process on the lowest speed with intermittent pulsing without going so far as to make it into a perfectly smooth sauce. Light lumps are perfect for a homemade pesto and have a certain freshness on the palette.
For storing, pour a layer of olive oil on top to prevent discoloration. The longer your pesto stores the more flavoursome it becomes, though of course store only for up to 3 months.
- Use basil leaves of different sizes.
- Pinching off the stems with your thumbnail is much faster than whittling away with a knife.
- Wash basil stems and shake out the excess water.
- Leave washed piles of basil stems on tea towels on the bench to dry.
- Basil does bruise so pesto is best if made in one big process rather like a huge Italian family would!
- Only add as much oil as the pesto can absorb and you will be so much happier with your final taste.
- Add a little more salt to taste at the end if desired.
One More recipe
A tbsp of pesto to a block of feta makes the perfect dip and in fact is a simple reward for a bulk pesto-making afternoon. It’s easy: once your pesto has been decanted into jars and there’s that last remaining tiny portion left in your food processor, simply throw in a block of store bought feta and pulse a few times and voila, the perfect dip for a few slices of Turkish bread warmed in your sandwich maker. Buon Appetito!
Corn Chowder with Seasonal Mushrooms and Crab Garnish
- 1 cup (about 5 ounces) pancetta, cut into ¼-inch dice
- 2 tablespoons olive oil
- 1 1/2 cups onion, finely chopped
- 1 1/2 cups leeks, finely chopped
- 3/4 cup celery, finely chopped
- 3/4 teaspoon fennel seeds
- 1 3/4 pounds new or red-skinned potatoes, peeled and diced into ½-inch cubes
- 4 cups good-quality chicken stock
- 3 cups half and half or whole milk
- 3 cups corn kernels
- 2 tablespoons butter
- 1/2 pound seasonal mushrooms (chanterelles, morels, or crimini) thickly sliced
- 1 tablespoon balsamic vinegar
- 1 teaspoon thyme
- 1/2 pound crabmeat
- 2 tablespoons parsley, chopped
- Heat oil in a large pot over medium heat. Add pancetta and sauté until crisp, about 8 minutes. Transfer to a plate lined with paper towel and allow to drain.
- Pour off all but 3 tablespoons of the pan drippings. Add onion, leeks, celery, and fennel seeds to pot. Sauté until vegetables are tender, about 5 minutes. Stir in potatoes. Add cream and stock and simmer—stirring occasionally—about 10 minutes, until potatoes are almost tender. Add corn and simmer another 5 minutes or so, until potatoes become tender.
- Meanwhile, melt butter in a skillet over medium heat. Add mushrooms and sauté until tender, about 5 minutes. Stir in vinegar and thyme. Add this mixture to the chowder. Season to taste with salt and pepper.
- Sauté crabmeat in mushroom skillet over medium heat until heated through, about 3 minutes.
- Place a heaping tablespoon of pancetta at bottom of each serving bowl and ladle chowder over. Garnish with crabmeat and parsley. Serve immediately.
Homemade Tomato Soup
Serves 10 -12 guests depending on bowl size. Make a day ahead as the flavours really infuse.
- 2 tablespoons butter
- 1 medium onion finely chopped
- 3 garlic cloves minced
- 10 cans crushed roma tomatoes
- 6 cups of chicken stock (which is the usual amount of stock made using 1 chicken carcass)
- 1 tablespoon of salt
- 1 teaspoon of white pepper
- 1 tablespoon of brown sugar
- 1 teaspoon of Tabasco sauce
- 3 large sprigs of oregano (about 40 leaves per sprig)
- 300 gms Mascarpone
- 3 chives per serving bowl = 30 chives
- Thick based stock pot
Melt butter in stock pot, simmer onions and garlic, on low flame until translucent and fragrant – not brown please as this spoils the soup flavours!
Add tomatoes, stock and oregano and bring to boil, then reduce heat to simmer gently uncovered until thickened (approx 45mins)
Remove oregano and insert Bamix directly into stock pot to puree all soup until lump free.
Ladle into bowls
Dollop mascarpone (heaped tablespoon is about 30gms x 10 bowls=300gms) into centre of each bowl, sprinkle finely chopped chives and cracked pepper
Serve with homemade garlic pizza bread
Very French Golden Onion Soup
Makes 8 servings in medium sized ramekins.
When we travelled to Paris for my 40th birthday, aeons ago, we were amazed how passionate the Parisians were about their onion soup. On every menu from “Pauls”, the kiosk outside Le Louvre to the very grand Hôtel de Crillon. Amidst amusing communication issues with L’Epicerie, our local delicatessan owner in St Germaine, we established the secrets of the perfect winter warming golden onion soup.
- 1 kg bag of brown onions
- 3 tablespoons butter
- 1 tablespoon of extra virgin olive oil
- 1/2 teaspoon palm sugar
- 1 teaspoon of coarse salt
- 1 heaped tablespoon plain flour or a good lady’s hand full Madame Chef said
- 7 cups of beef stock, boiling
- A glass of Collombard or Chardonnay Vin
- 1/3 cup of Cognac
- 8 thick slices of homemade bread
- 2 cups of Parmigiano Reggiano freshly grated
Slice onions with a mandolin on thin setting. In a large thick bottomed stock pot melt butter and oil then simmer onions. After 15 minutes, sprinkle in the sugar and salt then continue to stir for 2 hours. The lovely golden brown hue developed is your goal though please keep heat low so as to avoid burning to the pot bottom. Sprinkle in the flour and cook for 5 more minutes to begin a “roux” – thicken. Stir in the boiling beef stock and Vin the simmer for 45 minutes. Season with white pepper if desired.
Turn on your grill and put the ramekins inside to begin to warm.
Turn a ramekin upside down and impress a circle onto each slice of bread then using scissors cut out “inside” this circle allowing for the ramekin’s rather thick rim.
To serve, bring your soup back to the boil (essential) and add the delcious Cognac. Ladle into warmed ramekins, put a bread circle atop each, then sprinkle Parmesan, then under the grill to brown. Carefully serve hot ramekin bowl onto a cool plate to carry and apply cracked pepper for that last minute, nose tickling, appetite stimlating scent! Délicieux!
Grilled fish tacos
- 1 teaspoon salt
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 2 cloves garlic, crushed
- 1 teaspoon chilli flakes
- 1 tablespoon red wine vinegar
- 3 tablespoons olive oil
- 800g skinned and boned gurnard
- 1 avocado
- juice of 1 lime
- 1 tablespoon white miso or salt to taste
- 1/3 cup good-quality mayonnaise
- 1 red onion
- 125g watercress
- juice of 1 orange
- juice of 1 lime
- 1/2 teaspoon flaky sea salt
- 12 small soft flour tortillas
Combine the salt with 1/4 cup water in a saucepan. Bring to the boil then set aside to cool. In a small frying pan, toast the cumin and fennel seeds for 30 seconds until fragrant. Grind coarsely in a mortar and pestle. In a bowl, mix together the ground cumin and fennel with the garlic, chilli flakes and vinegar then whisk in the oil. Finally, whisk in the cooled salt water. Place the fish on a plate and pour over the marinade, turning to coat. Set aside while you prepare the salsa and mayonnaise.
In a bowl, mash the avocado together with the lime juice until smooth then mix in the miso or salt and mayonnaise. Set aside.
Cut the onion into quarters then finely slice. Place in a bowl and cover with cold water. Set aside for 10 minutes then drain thoroughly.
Chop the watercress leaves coarsely then mix with the onion, orange and lime juices and salt.
Heat the barbecue to very hot and grill the fish for about 2 minutes each side until cooked through.
Heat the tortillas as directed on the packet. To serve, place a piece of fish on each tortilla. Add a dollop of the avocado mayo and some watercress salsa then wrap and eat.
Tuna Arancini Balls
- 425g canned tuna in oil, drained
- 2 eggs, lightly beaten
- 30g Parmesan, finely grated
- 450g (2 cups) leftover, cold risotto
- 1/2 cup frozen peas, blanched
- 3 tbs. flour
- 150g mozzarella, cut into 2cm x 2cm cubes
- 1/4 cup milk
- 2 cups dried breadcrumbs
- Alfa One Rice Bran oil, for frying
- Salt and Pepper
Combine the tuna, parmesan, peas and risotto in a large bowl and mix together with a fork. With your hands, form walnut sized balls. Peirce each ball with a piece of mozzarella. Roll again to ensure the mozzarella is completely enclosed.
Whisk together the eggs and milk. Season the flour with salt and pepper. Lightly toss the Arancini in the flour to coat; then dip each ball into the egg mixture, followed by the breadcrumbs.
Heat oil in frying pan. shallow fry Arancini in batches until golden brown. Drain on some paper toweling.
Rather than frying, the Arancini can be baked in the oven. If baking, spray the Arancini liberally with oil spray and bake in oven at 180C, fan-forced for 20 minutes.
Serve hot or cold.
Hot and Spicy Prawns
- 4 ounces butter
- 3 garlic cloves, finely chopped or minced = 1 tablespoon
- 1 tblspn finely chopped fresh rosemary
- Juice from 2 lemons approx 1/3 cup
- Rinds reserved and thinly sliced
- 1/4 cup Worcestershire sauce
- 1 1/2 teaspns Tabasco sauce
- 30 medium to large peeled prawns, heads on optional, tails on definitely
- 1/2 teaspn coarse salt
- Freshly ground pepper
- Battard or baguette for serving and eating
- Chopped Italian parsley for the top, chives good too
- Grated parmesan – optional
- Heat large iron skillet ie deep fry pan, over medium to high heat, stove, BBQ or camp fire
- Add butter melt until foamy
- Add garlic, rosemary lemon juice and rinds, stir
- Add Worcestershire and tabasco and bring all to simmer
- Season prawns with good pinches of salt and ground pepper then throw in pan
- Stir and cook until pink 3 to 4 minutes only!
- Chop up your parsley, grate some parmesan if you’d like for the top
- Madly serve out onto plates with ripped battard and voila!
The spicy sauce is divine when you dip your bread in and the whole thing takes under 10 minutes
Seafood Cocktail Sauce
Being inspired from many years of collecting crabs out of crab pots, Toni-Maree has created the perfect cocktail sauce for seafood. Not only loved by her family…her son deciding that it even goes well with chicken strips and boiled eggs. But also loved by all who try it, recently this was the groom and groomsmen from a wedding held at Sarabah.
The boys got together for a morning of male bonding, ordering up a seafood feast, which also included Toni-Maree’s delicious sauce. While some seafood made it back to the kitchen, zero sauce was returned. Why not create this sauce for yourself and please the palates of all your guests?
Place into a food processor or Kitchen Aid
- 2 eggs
- 1/2 teaspoon dry mustard
- 3/4 teaspoon of ground sea salt
- 1 lemon freshly squeezed which is about 1/4 cup
and whip together well.
Then after scraping down the bowl sides turn on a gain and whist running slowly pour in:
1 cup light olive oil
1 cup canola oil
- 1/2 cup Tomato sauce
- 1/4 cup Red wine vinegar
- 2 tablespoons of Dijon mustard
- 2 tablespoons of Balsamic vinegar
- 2 teaspoons of Worcestershire sauce
- 2 teaspoons of grated horseradish (stored in vinegar is OK)
- 1 good teaspoon of Tabasco sauce (be generous!)
Pour into serving bowl or into sealable jars then serve with a tablespoon of finely chopped chives in the centre that not only look good but add a little crunch and high note to surprise your palate!
Double Cut Pork Chop with Mustard Sauce
- 4 Double cut Loin chops, 1 1/2 to 2 inch thick
- Salt and pepper to taste
- 2 T olive oil
- 1/2 cup white wine
- 12 oz chicken broth
- 3 T whole grain mustard
- 2 garlic cloves, chopped
- 2 t sage – fresh, chopped
- In a large sauté pan add olive oil over med high heat. Season the pork chops with salt and pepper and add to the sauté pan and cook for 5 minutes on each side to brown. Add the white wine, let reduce to a glaze then add the chicken broth and cover, reduce the heat and simmer for 15 minutes.
- Remove the chops from the pan to a heated platter. Turn the heat up on the pan and add the mustard, garlic and sage then boil for a minute. Season with Salt and pepper to taste. Optional you can add a tablespoon of butter to thicken and enrich the sauce.
- Wild Rice : Cook wild rice per the directions then toss with butter, salt and pepper to taste, and chopped chives. Place wild rice in the center of the plate. Place a pork chop on top and ladle the mustard sauce over the pork chop.
Flank Steak over Corn-Kernel Polenta
- 5 1/2 cups water
- 2 1/4 teaspoons salt
- 3/4 teaspoon dried thyme
- 2 cups fresh (cut from about 3 ears) or frozen corn kernels
- 1 1/3 cups coarse or medium cornmeal
- 2 tablespoons butter
- 2 tablespoons cooking oil
- 1 1/2 pounds flank steak
- 1/4 teaspoon fresh-ground black pepper
- 2 cloves garlic, minced
- 1 cup dry white wine
- 1/2 cup brandy or bourbon
- In a medium saucepan, bring the water, 1 3/4 teaspoons of the salt, and 1/2 teaspoon of the thyme to a boil. Stir in the corn and cook until tender, 5 minutes for fresh, 1 minute for frozen. Add the cornmeal in a slow stream, whisking. Reduce the heat and simmer, stirring frequently, until very thick, about 20 minutes. Remove from the heat. Stir in the butter.
- In a large frying pan, heat the oil over moderate heat. Sprinkle the steak with the remaining 1/2 teaspoon salt and the pepper. Add the meat to the pan and cook for 5 minutes. Turn and cook to your taste, about 5 minutes longer for medium rare, depending on the thickness. Remove.
- Reduce the heat to moderately low. Add the garlic to the pan and cook, stirring, for 30 seconds. Add the remaining 1/4 teaspoon thyme, the wine, and the brandy and stir to dislodge any brown bits that cling to the bottom of the pan. Boil until reduced to approximately 1/4 cup, 3 to 4 minutes. Slice the steak across the grain and on the diagonal. Serve the steak over a bed of corn polenta, with the sauce drizzled over all.
BBQ Pork Spare Ribs
- 2 finely chopped onions
- 1 cup tomato sauce
- 1/4 cup white vinegar
- 1/4 cup brown sugar
- 1/4 cup Worcestershire sauce
- splashes of Tabasco sauce (to taste)
- 1 teaspoon dried mustard
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 lemons – finely sliced
In large saucepan, combine all ingredients except the lemon slices.
Bring to boil, stirring constantly
Reduce heat and simmer for approx. 5 minutes, making sure onions get soft.
- Cut off skin and excess fat , and cut ribs in half
- Preheat oven 200°
- Spread some sauce on baking tray – ribs should sit on a thin layer, not too close to the tray edges
- Arrange ribs on the tray(s) and spread half of your sauce over ribs
- Arrange lemon slices on top of the ribs
- Cover ribs with a double layer of aluminum foil
- Cook in oven for 1.5 hours, turning at 45 minutes
- During the last 5 minutes, remove foil to add crispiness to the sauce
- Pour final half of sauce on ribs after they have finished cooking and serve.
The traditional Cassoulet recipe varies from house to house let alone between regions but all have at least four main ingredients. Tomato, white beans, pork sausage and meat. Some regions use duck others may use mutton or pork as the main meat ingredient. At Sarabah we use MSA grade beef. Using a braising beef cut of good quality is important as this is the centre of the recipe upon which all the flavours enhance. Good quality beef of at least MSA standard cooks well and softens as it is slowly cooked over the cooking time. It is important to not have the beef dice cut too large so if you are asking your butcher to cut it makes sure he cuts a finer dice than usual. Soaking the beans for the Cassoulet is also an important step, it is best to cover your dried beans with cold water the day before, this softens the bean and by starting the germination process releases enzymes and breaks down the bean sugars. You can of course buy the beans from your local deli in a tin and this cuts down on the time the whole process takes.
Now some purists always recommend that you use Toulouse sausage in your Cassoulet but don’t despair if your local deli can’t supply this, any quality pork sausage can bring a real flavour to the dish just make sure it is a thicker style of sausage.
Ingredients serves 4
- 500g Diced Beef
- 250g Pork sausages
- 200g Diced Bacon
- 500g Diced Tomato
- 250g White Beans, 300g soaked or from a tin (drained)
- 100ml Sarabah Estate Merlot
- 500ml Beef Stock
- 100g Diced Carrot
- 2 Cloves of crushed Garlic
- 2 Tablespoons of cooking oil
- 1 Sprig Rosemary
- Seasoning to taste
Place the sausage in a baking tray with a little oil and place in an oven at 250 degrees for about 10 minutes. Take out and allow to cool and slice into ½ centimetre rounds.
In a hot pan quickly sear the beef off in the oil making sure it is evenly brown on the outside add the bacon, onion, garlic and carrot to the beef and continue cooking until the onion is browned. Deglaze the pan with Sarabah Estate Merlot then add the tomato, rosemary, bay leaves and the beef stock turn the gas down low and allow to simmer for at least two hours stirring occasionally.
Check that the beef has become tender and add the sausage and beans and allow to cook for another half an hour. If the beef is still a little tough this isn’t a problem just allow to cook for longer before adding the beans and sausage, remember this is in every way a “Slow Cook” dish.
You may notice that we haven’t added any salt as yet this is because both the sausage and bacon have a high salt content and that these really need to cook out before we finish with the seasoning. So when the Cassoulet has “cooked out”, check the seasoning and add salt and cracked pepper to taste.
Now there is are stories that traditional Cassoulet was kept on the old fashioned stovetops for days and some concept of that holds true for this recipe, as with most stews allowing it to cool, refrigerating it overnight and heating and serving it the next day allows the enzymes to break down the fibres in the meat giving that delicious melt in the mouth texture.
There are many variations to this recipe so don’t be afraid to change the main ingredients to suit your taste, some people prefer more beans or like to include another meat to make up the measured weight in the dish. Some like it more liquid and will add more stock so don’t be afraid to experiment a little and make this classic dish your own and don’t forget to add a bottle of Sarabah Estate Merlot and some crispy French bread to the table when you serve it.
Asparagus and Goat-Cheese Frittata
- 12 eggs
- 1/4 cup milk
- 2 tablespoons water
- 2 tablespoons butter
- 1 pound asparagus, cut into 2 inch pieces and blanched anywhere from 30 seconds (pencil-thin) to 2 minutes (thicker stems)
- Salt and pepper to taste
- 4 ounces goat cheese
Chicken-Apple Sausage with Caramelized Onions
- 2 large onions
- 2 tablespoons butter
- Balsamic vinegar to taste
- Salt to taste
- 1 pound chicken-apple sausage (about 4 links)
- 1/2 tablespoon butter or oil
Seasonal Fruit Brochettes
- 12-16 grapes
- 8-12 pieces melon, cut into 2-inch rounded pieces
- 1 pint strawberries
- 8-12 pieces pineapple, cut into 1-inch chunks
For Asparagus and Goat-Cheese Frittata:
- Preheat oven to 350º. Whisk together the first three ingredients in a medium-sized bowl until very well incorporated and there are no unbroken yolks. Add butter to a 12-inch oven-proof Teflon skillet and swirl to coat pan evenly. Once butter has started to foam but not brown, add egg mixture. Gently stir over medium heat with a rubber spatula until the eggs are half-cooked and have a very glossy, scrambled-egg look, 5-7 minutes.
- Mix in asparagus and season with salt and pepper. Sprinkle goat cheese on top. Place in oven and bake for about 8-10 minutes. Keep in mind that the thicker the frittata, the more slowly it will need to cook to insure it has cooked through without burning on the outside. When cooked through, the frittata should spring back when touched.
- Remove from oven. Carefully slide frittata out onto a cutting board. Cut into pie-shaped wedges and serve hot or at room temperature
For Chicken-Apple Sausage with Caramelized Onions:
- Slice onions into 1/4-inch strips. Melt 2 tablespoons of butter in a large pot and add onions, sautéing at medium-low heat and stirring often for about 45 minutes. When finished, onions should be a golden brown and reduced in volume by about half. Add balsamic vinegar and salt to taste.
- Pierce each sausage a couple of times with a fork. Blanch in simmering, salted water for 8 minutes. This process will not only cook the sausages through, but serve to plump them up and add moisture. Remove from water and pat dry.
- When ready to serve, sauté sausages in butter or oil over low to medium heat, 5-7 minutes. This will give your sausages a nicely browned, finished look.
- Cut each sausage at a diagonal into pieces 2-inches to 3-inches thick. Serve on a small bed of the caramelized onions.
For Seasonal Fruit Brochettes:
- Serving your favorite fruits on wooden skewers is a nice way to display the season’s best in a pure and easy fashion. Any fruit works, just make sure to look for the nicest, ripest fruit available, even if you can only find one or two selections. Here’s a sample:
- 12-16 grapes
- 8-12 pieces melon, cut into 2-inch rounded pieces
- 1 pint strawberries
- 8-12 pieces pineapple, cut into 1-inch chunks
- If preparing ahead of time, skewer non-browning fruits in center of skewers, leaving room to add fruits that are more sensitive to discoloration on either end of skewers.
- Some thoughts on pairing fruit with wine: If you are a food-and-wine pairing purist, you probably already know that pairing fruit and wine can be a challenge. Beringer’s Executive Chef, David Frakes, suggests that in an ideal fruit and wine pairing, one should consider that the sweeter a fruit is, the sweeter a wine should be that is paired with it. On the flip side of this dynamic, the more acidic a fruit is (for instance, most pineapple) the more of a softening affect the fruit is going to have on a wine.
- If serving fruit as part of a complete menu, such as this brunch, you need not be so concerned about how the fruit will pair to the wine. The salt present in the other components should help to bridge and lessen the fruit/wine reaction.
Unfried Southern Chicken
This is one of my favourites as it genuinely creates that southern fried crispy taste sensation without the fat. Great with coleslaw and corn on the cob and then in wraps then next day for lunch. The key is coating the chicken when it is really cold hence the iced water. Don’t worry, it is as easy as 1 2 3 after you’ve sprayed the baking tray and heated the oven of course!
- Add water and chicken to a salad bowl of ice
- Add flavours and flour to plastic bag
- Add yoghurt to bowl
now count to 3 again…Try this dish with our Exquisite Rose 2008
- Shake water off a piece of chicken
- Roll it in yoghurt
- Drop into the plastic bag of flavours and shake!
Line up chicken pieces onto your pre-sprayed baking tray and give their tops a few good sprays of canola too.
Cook 15 minutes each side and serve!
Chicken Pie with roasted sage leaves
- 1 spring sided cake tin
- 2 sheets of frozen Shortcrust pastry
Only JUST defrost them enough to cut then use as fast as possible to keep the most amount of “Puff” in them
- 500 g organic chicken – diced into 1 inch squares (bite sized)
- 4 large white mushrooms (or 8 small) – sliced finely
- 1 large zucchini – grated
- 1 large carrot – grated
- 2 tablespoons of butter for mushroom cooking and 1 tablespoon of butter for sage leaves
- 2 tablespoons of flour
- 500 ml of warmed milk
- Splash of olive oil
- Sarabah Oak Chardonnay
- 1 teaspoon sea salt
- 1/2 teaspoon white pepper
- 1 egg for eggwash of pie crust
- 30 sage leaves – 3 per slice
- Olive oil spry for inside tin for easy removal when serving directly to your table
- Baking paper
- Pie weights or bag of rice
2 saucepans can be cooking simultaneously:
Sauté chicken in olive oil until fully cooked.
Add carrot and zucchini with a splash of wine.
- Melt butter and sauté mushroom slices until golden
- Sprinkle flour over mushrooms and stir with fork or whisk
- Allow to heat for 1 minute, add warm milk and stir constantly (will begin to thicken)
- Once mixture is custard thick, pour into the chicken and vegetable saucepan
- Season with Salt and Pepper, mix well
Pastry Case/Pie Base:
- Preheat oven to 180°
- Create an imprint of your pie tin on your slightly defrosted pastry – this will create a template for your pie
- Cut-out your template; Make sure to give an extra 1cm allowance outside of your template
- Measure and cut out 3 rectangles from another slice of pastry – the width of the rectangles should equal the depth of your tin, and they when they are connected (end-to-end) they should equal the circumference of the pie tin
- Press the pastry rectangles to the base pastry-sheet, and connect the rectangles end-to-end to create the full pie base
- Place a piece of baking paper in the pie tin – make sure to use enough to prevent any pastry from touching the actual tin
- Press the pastry to the paper-covered tin, and place a pie weight or bag of rice in the center of the tin, to hold the pastry/paper down
- Poke holes in the base with a fork to allow air to escape during the cooking process
- Place tin in the oven and “Blind bake” the base for 30 minutes – or until slightly brown
- Once out of the oven, spoon the pie contents (chicken, vegetables mix) into the browned pie base
- Create a second template with the puff pastry and cut out to create a top for the pie.
- Quickly place the new pastry template on top of your pie, and crimp edges together to hold the pie closed.
- Freehand cut out some pastry decorations with left-over pastry – look at some of our images for ideas.
- Beat one egg and wash the pie top and decorations without applying too much pressure
- Make sure to poke a few holes in the cover to allow hot air to escape the pie during cooking
- Place in the oven and bake for approx. 1 hour – The pastry will be golden brown, and the filling will be bubbling hot when ready.
- Allow pie to cool for 20 minutes before removing spring loaded pan sides or pie could collapse
- Sauté sage leaves in butter until golden on both sides, and add to the top of your pie.
- Serve and cut at the table
Dessert & Wine
How to Successfully Pair Wines with Chocolate
The wine needs to be at least as sweet, if not a sweeter, than the chocolate you are having. Otherwise, the taste may quickly turn towards sour
Match lighter, more elegant flavored chocolates with lighter-bodied wines and the stronger the chocolate, the more full-bodied the wine should be. For example, a bittersweet chocolate pairs well with an intense California Zinfandel.
If you are experimenting with several varities of chocolates, work from light to dark. Start with a more subtle white chocolate and end on a dark or bittersweet chocolate.
Wholemeal Carrot and Honey Cake
- 4 eggs
- 150g brown sugar
- 150ml each light olive oil and canola oil
- 4 medium-large carrots, peeled and finely grated
- 300g wholemeal self-raising flour
- 1/2 tsp salt
- 1/2 tsp bicarbonate of soda
- 2 teaspoons of ginger powder
- 150g jar runny honey
Ingredients for icing (optional)
- 125g unsalted butter, softened
- 250g cream cheese
- Finely grated zest of 3 oranges or lemons
- 50g-100g icing sugar, or to taste, sieved
- Preheat the oven to 180°C. Spray a square spring form cake tin with canola oil.
- Put the eggs and sugar in a large mixing bowl, or the bowl of a mixer. Using the mixer, or electric beaters, beat together for about 10 minutes, until pale, foamy and slightly thickened. Add the oil and beat for a couple of minutes more.
- Combine the flour, ginger powder, salt and bicarbonate of soda. Fold in lightly. Finally, fold in the grated carrot. Pour into the prepared tin and bake for 45-50 minutes or until a skewer inserted into the centre comes out clean.
- If honey is too solid though Canungra and our kitchen are hot and this may be unnecessary -Scrape the honey into a saucepan. Set over a low heat and heat gently until the honey is liquid. Pierce the hot cake all over with a fork. Slowly pour on the hot honey so it soaks into the cake. Leave in the tin to cool completely before turning out.
- The cake is lovely just like this but, if you’d like to ice it, beat the soft butter in a bowl until smooth and fluffy, then beat in the cream cheese and orange or lemon zest. Sweeten to taste with sieved icing sugar. Spread over the cake when it’s cold.
- 250 g butter ( 1 pkt)
- ½ cup icing sugar
- 1 teaspoon vanilla
- 1 ¾ cup plain flour
- ½ cup custard powder
- 1 pinch of salt
- Put splade fitting into kitchen aid machine
- Combine butter sugar and vanilla
- Add plain flour and custard powder
- Gently, not over beating
- Put teaspon sized drops onto baking tray and lightly flatten with fork tines
- Layout about 1cm apart on baking tray
- Bake for 12 mins at 180 c intil slightly golden
To make 2 together like Melting Moments
- 1 cup icing sugar
- 1 teaspoon butter
- a little milk (to make icing smooth)
Jams, Jellies, and Conserves
Strawberry SEV Merlot Conserve
The expert Jam Queen, Madam Christine Ferber of French fame (Alsace) suggests that small lots, no more than 4kgs, of fruit produce the best preserves. Hence, we now own a specialist 4kg jam pot to suit, French from Le Creuset no less!
- Le Creuset Conserves copper lined 4kg stock pot
- Flat edged stirrer
- Large heat safe bowl
- Large strainer
- Lemon juicer
- High temperature (candy) cooking thermometer
- and last but not least a bottle opener!
- 16 punnets strawberries, hulled and halved (fresh or frozen)
- 2 bottles SEV Merlot
- 1 cup fresh lemon juice = about 4 lemons
- 12 cups cane or white sugar (or 6 litres organic evaporated cane juice)
- large pinch salt
- 4 cups apple pectin stock ( see recipes list, great use of left over apples from pie making!)
- Day 1 – Combine berries, wine, lemon juice, sugar and salt in a heat-safe bowl. Mix well, cover, and allow to macerate, refrigerated, overnight. Make Apple Pectin stock and refrigerate the 4 cups for this recipe, preserve the rest for later use.
- Day 2 – Transfer fruit mixture to our Le Creuset pan(OK so it’s love). Bring to a boil over medium heat without mistreating our local strawberries! Remove from heat, transfer back to bowl, cover, and refrigerate overnight.
- Day 3 – Prepare jars and lids. Pour fruit mixture into a sieve placed over our large preserving pan. Reserving fruit, bring syrup to a boil over medium-high heat. Add apple pectin. Boil mixture over high heat, stirring minimally, until the gel point: syrup begins to bubble thickly and/or the syrup reaches a temperature of 105 degrees C (about 15 minutes). Boil hard for 1 minute. Add strawberries and bring the mixture back to a boil. Boil over high heat until syrup returns to 105 degrees C, or about 5 – 10 minutes, skimming foam from surface so you get clear conserve. Fill hot, sterilized jars to top, wipe rims, affix lids and invert on bench to cool.
Yield: 10 x 250g jars of conserve
Homemade Merlot Jelly
- 1 bottle SEV Merlot
- 3 1/4 cups palm or plain white sugar
- 100 mls liquid pectin
- 3 tablespoons fresh sunny lemon juice
- 1/3 teaspoon butter
- 1 small heavv based saucepan (Le Crueset with the increments on the internal sides!)
- 1 medium heavy based saucepan
- 1 flat edged spatula
- 4 x 250 gms preserving jars
- Bring 1 1/4 cups of Merlot to boil in small (heavy) based saucepan over medium-high heat, and cook until reduced to 1/3 cup. This takes about 15 to 20 minutes. Set aside.
- Bring remaining Merlot and sugar to boil in large heavy based saucepan, stirring frequently. Stir in pectin, lemon juice, and butter, and return to vigorous boil, stirring constantly, for 1 minute. Remove from heat and stir in your reserved reduced Merlot. This adds a depth of flavour…
- Transfer your jelly to the 4 jars with tight-fitting lids and let cool to room temperature before refrigerating. Jelly will set within 12 to 24 hours, and can be refrigerated for up to 1 month.
To Process for Long-Term Storage
Transfer jelly, while still hot, to hot, sterilized 250 gm jars, leaving ¼-inch headspace, and boil or oven heat to your own specific preserving process. I heat my lids and seal with gloves onto hot jars and turn upside down until cool.
Blueberry and Chardonnay Conserve
- 4 kg of Blueberries
- 1/2 lemon zested (using a microplane, optional)
- 1/3 cup sugar
- 1 bottle of SEV Chardonnay
- 1 teaspoon of nutmeg finely scraped on your microplane ( use the glove It is safest!)
- Pinch of salt to taste
In a medium heavy based saucepan, add the blueberries, lemon zest, sugar, chardonnay over medium low heat, stirring occasionally so the bottom does not burn. Once reduced to half add nutmeg and salt and mash with a masher and then boil for 5 mins more. The aroma is divine!
Note: There is plenty of natural pectin in blueberries hence no need for added pectin…