Cowboy Beans!

Pair with The Duke 2009.

This bean dish hails from the west of the US, with added Botobolar touches, and is often served along side a thick juicy steak or bbqued ribs. However they can be a meal in their own right accompanied by savoury corn bread, leafy salad and a glass of the Duke.

Ingredients:

• 250 grams rind-less bacon
• 150 grms mince beef
• 1 leeks thinly sliced
• 1 cup onion
• 2 cloves garlic
• 1 400 grm tin of Kidney Beans
• 1 400 grm tin of Chick Peas
• 1 400 grm tin of cannellini beans

Mix together the following and set aside:

• ½ cup tomato sauce
• 1/3 cup brown sugar
• 1 tblsp prepared mustard
• 2 tblsp cider vinegar
• 1 tsp Worcestershire Sauce
• 1 tblsp sweet chilli
• 1 tsp chilli powder
• ½ tsp salt
• sprig of rosemary chopped
• 2 chopped bird’s eye chillies

In large pot brown bacon, add, onion, garlic and saute until translucent.

Stir in beans with liquid from tins and blended sauce,  cook over medium heat until flavours have blended and liquid reduced. Serve immediately with a glass of “The Duke”.  Beans can be refrigerated.  I tried this with dry bean and even with soaking failed miserably! Of course this recipe can be made without the meat for vegetarian consumption.

Corn Bread Muffins

Paul Prudhomme is a famous US chef who hails from Louisiana, and a champion of Cajun cuisine, his corn bread recipe is one of my favourites which can be made sweet or savoury.

Paul Prudhomme’s Louisiana Kitchen copywrite 1984

• 1 1/3 cups plain flour
• 2/3 cup cornmeal
• 2/3 cup sugar (optional)
• ½ cup corn flower
• 5 teaspoons baking powder
• ½ tsp salt
• 1 1/3 cups milk
• 5 tblsp unsalted butter melted
• 1 egg beaten

Preheat oven to 180 degrees

Combine flour, cornmeal, sugar, cornflour baking powder, and salt. In another bowl combine the milk, butter and eggs, then add to dry ingredient mixture. Blend until just mixed and lumps are dissolved. Do not over beat.

Pour mixture into prepared pan and bake until golden brown, about 40 minutes for the loaf pan and 25 minutes for the muffins.

Serve warm with the beans and The Duke!

Purchase The Duke 2009 here!

Duck Salad & Riesling!

When deciding what recipe to include for the Spring/Summer 2012 Bugle, it was easy. In September, at the biannual Go Grazing event, we served a delicious duck salad matched with The Fool Riesling Blend. Surprisingly easy to make, the recipe was produced by Mudgee’s latest new catering team ‘Mudgee Made’; they were able to source organic Muscovy Ducks locally and use oranges from their gardens. This can be varied to serve as a canapé during the festive season.

Asian Duck Salad – serves 4 as a main
1 Free Range duck
1 orange quartered
Salt
Orange rind
Chinese 5 spice
Star anise
Olive oil

Add quartered orange to boiling water, place duck in receptacle above, I used a colander, cover and steam duck for 2.5 hours. Steaming first in this manner allows the fat to come out of the duck. However save this dripping and water mixture as it will make an excellent soup base. When cooked through, the duck will begin to fall away from the bone. Set oven to 200 degrees. Remove duck from steamer, pat dry fill cavity with rind of orange rind & star anise, and rub Chinese 5 spice powder on skin along with some salt. Drizzle with olive oil. Roast in oven until skin has crisped up about ½ hour, baste with roasting juices periodically, and while duck is roasting prepare the salad.

Salad
finely slice or shred
¼ quarter red cabbage
2 carrots
1 red capsicum
1 red onion
1 bunch mint
Toss together with a bunch of fresh bean sprouts

When duck is cool enough to handle shred all meat and toss with the salad. Then toss through dressing.

Dressing
1cm piece of ginger grated
4 tblsp of vegetable oil
2 tblsp white vinegar
1 tsp sesame oil
Juice of two limes
½ tsp castor sugar
Salt & pepper

Wonton Wrappers

To serve this as a canapé like we did at Go Grazing, place a single wonton wrapper in each space in a patty cake tray, brush with some oil and bake in a 160 degrees.

Get the 2012 Riesling here.

New Release- 2013 Preservative Free Shiraz

Sourced from Botobolar and Rosnay Certified Organic Vineyards

Colour: Bright rose red

Nose: Cherry and ripe berry fruits spicy with hints of perfume

Palate: Fresh and lively with cherry and berry follow through, soft rounded tannins and spice that gently linger. Great wine for the health conscience! Enjoy with an organic Wagyu Beef burger.

Purchase: here.

A wonderful review of the 2013 Preservative Free Shiraz on Spitbucket can be found here.

“Botobolar produces some of the best no added preservative wines in the country…” – Max Allen; The Future Makers Australian Wines for the 21st Century
 
“A rich and spicy Shiraz considered to be the PF benchmark” – Dan Murphy’s Wine Panel Wine Buyers Guide Winter 2011

New Release- The Fool 2012

Organic Riesling

Sourced from Botobolar’s Organic Vineyard

Colour: Pale straw.

Nose: Ripe pears, peach blossom with hints of citrus.

Palate: Medium bodied with the pear and citrus, balanced by minerals and a good sweet/acid combination. Pleasant clean finish, drink now with grilled fish.

Analysis
Alcohol: 11.8%

Purchase Here.
$18/ Bottle

$204/ Straight Dozen

Basic Frittata

Pair with 2012 Fool.

Ingredients

• – 1 Roasted red capsicum roughly chopped
• – Olive Oil
• – 2 to 3 cloves of garlic, finely chopped
• – 1 small Spanish red onion, finely chopped
• – 6 medium eggs
• – ½ cup milk
• – Salt & pepper
• – 1 hot chilli minced
• – 3 small cooked potatoes (microwaved but still firm) chopped
• – 60 grams Parmesan cheese
• – ½ cup shredded basil

Method

For a fan forced oven set at 175 degrees, cooking time is 30mins. Coat quiche or cake pan with oil and lightly flour. Better yet, use a non-stick pan if you have one.

Heat fry pan and add olive oil, chopped onions and garlic. Cook over low heat for about 15mins, until cooked through and aromatic. Set aside. Beat eggs and milk together and then mix in all other ingredients. Pour into prepared pan and put in preheated oven. Cook for 30mins until golden brown on top and firm to touch.

Notes
To roast capsicum set grill at 250 degrees, core capsicum and cut into 3cm strips. Set skin side-up under grill, cook until skin is black, about 8 to 10mins, remove capsicum from the oven and steam in a plastic bag. When cooled, remove charred outer coating and chop.

Purchase 2012 Fool Here.

New Release: Chardonnay 2012

2012 Chardonnay – Low Preservative

Sourced from Botobolar’s Organic Vineyard

Colour
Pale straw with green tinges.

Nose
Honey dew melon, fresh apple.

Palate
Un-oaked fresh and crisp with sweet fruit and hints of vanilla. Soft rounded finish with lingering flavours of Granny Smith apples. Great wine with your favourite curry, a good balance of spice and fruit.

Analysis
Alcohol 11.8%

Purchase Here.
$19/ Bottle

$216/ Straight Dozen

Winter Red Wine Recipe- Mudgee Slow Cooked Lamb Salad

Pair with Botobolar’s KK’s Choice 2009 Shiraz.

Ingredients

Meat

• Boned lamb shoulder
• 2 tblsp rosemary
• 4 crushed garlic cloves
• 2 tsp thyme
• 2 tblsp anchovies
• Salt and pepper

Salad dressing

• 2 lemons juice and zest
• 100 ml olive oil

Salad

• 750 grams chick peas
• 250 grams creamy style fetta
• 2 punnets cherry tomatoes cut in half
• 200 grams fresh green peas
• 1 red onion thinly sliced
• 1 peeled and chopped Lebanese cucumber
• 1 bunch shredded mint
• 1 bunch shredded basil

Mix all herbs to form a paste in a mortar and pestle. Rub inside the lamb shoulder, roll and tie and leave in refrigerator overnight.

Heat oven to 140, in a deep casserole dish add:
– 100 ml olive oil
– 100 ml of your favourite stock

Add lamb and cook for 6-7 hours turning occasionally.

While lamb is cooking, blend together:
– 2 bunches of mint
– 100 ml olive oil
– 50 ml red wine vinegar.

Cover and chill, this will cover the lamb just before serving.

Salad dressing
2 lemons juice and zest
100 ml olive oil

Salad
Toss together
750 grams chick peas
250 grams creamy style fetta
2 punnets cherry tomatoes cut in half
200 grams fresh green peas
1 red onion thinly sliced
1 peeled and chopped Lebanese cucumber
1 bunch shredded mint
1 bunch shredded basil

Mix salad dressing through. Arrange salad on platter, break up lamb, it will do this easily, and top with mint dressing. Bon Appetite and enjoy with a glass KK’s Choice 2009 Shiraz.

White Wine Recipe- Pork Terrine

A winning Go Grazing recipe!

Pair with Botobolar’s 2012 Rain Goddess Dry White.

Ingredients

• 40grams butter
• Small chopped onion
• Stripped leaves from 2 sprigs of thyme
• Bread crumbs from one thick slice sour dough bread, crust removed
• 500 grams minced pork
• 250 grams minced chicken
• 2 cloves finely chopped garlic
• 2 teaspoons freshly grated nutmeg
• ¼ teaspoon allspice
• 1 teaspoon ground black pepper
• 2 teaspoons salt
• 3 eggs
• 4 bay leaves
• 5 rashers bacon

Method
Preheat oven to 180.

Sauté onion in butter, add chopped thyme. Mix all ingredients, except bacon and bay leaves, together well.

Line loaf tin or terrine mould with baking paper, place bay leaves along bottom of mould line with strips of bacon, and pack in mince mixture. Fold bacon strips over and cover with lid or foil. Stand terrine in baking dish and pour water until it comes halfway up sides of mould.

Bake for one hour or until skewer inserted in to centre comes out hot, with clear juices. Place a light weight on terrine when it comes out of the oven and cool in fridge overnight. Turn out and serve.

Serve on bread or sliced cucumber topped with your favourite fruit chutney.

Purchase 2012 Rain Goddess Dry White Here.

New Release: The King 2012

The King 2012

50/50 Cabernet & Shiraz Blend sourced from Botobolar’s Organic Vineyard.

Colour
Dark magenta with purple hues.

Nose
Floral, mocha, pepper and tobacco leaf.

Palate
Mocha and rich berry flavours with will silky rounded tannins. Hints of vanilla and spice. It is full bodied bliss! This wine received 9 months maturation in French Oak and bottled in March 2013. recommended to medium term cellaring (2003 drinking wonderfully now). But if you must drink it early, decant or put through an aerator.

Analysis
alc/vol:12.5 %
Sulphur Dioxide: 65 ppm

Purchase Here
$27/ Bottle

$330/ Straight Dozen

Thai Salmon Cakes

Ingredients

• 400g Salmon fillets (If frozen- pat dry, roughly chop and remove bones.)
• 2 Tbsp of Red Curry Paste
• 1 Egg (Beaten)
• 2 Tbsp of Corn Starch
• 1 Clove of Garlic (Chopped)
• 1cm Knob of Ginger (Chopped)
• 2 Tbsp of Vegetable Oil
• 1 Bunch of Coriander
• 1 Green Onion (Finely Chopped)

In a food processor combine the salmon, curry paster, egg cornstarch, garlic, ginger and blend. (Not too finely.) Return to a bowl and mix through the coriander, (holding aside a couple of tablespoons for garnish) and green onions. Form cakes in about a dessert spoon size, heat fry pan to medium heat and add oil. Fry cakes for a few minutes per side until cooked through. Serve with stir fried vegetables and a glass of Rain Goddess Dry White Wine.