Featured Recipe
"Spring is a time when we are presented with a burst of fresh ingredients to prepare outstanding new menu's.
Whilst I enjoy the bounty that every new season brings, after the cold months of winter, this time of year is a very rewarding time to be a chef in the Hunter.
For you, I have prepared a special recipe that marries well with the flavours of the 2009 Single Vineyard Shiraz and presents a new tasting experience representative to this time of year.
Robert Molines, Bistro Molines - Mount View
Marinated spring rack of lamb in honey and lavender
This Recipe Serves 4 people
4 points rack of lamb with the fat trimmed off
The marinade:
1 clove of garlic
1 soup spoon of soya
1 soup spoon of honey
4 twigs of lavender
1 soup spoon of olive oil
Mix all these ingredients in a bowl making sure the honey is well mixed and toss the lamb into it coating the whole meat.
Refrigerate for 1 hour turning it from time to time .
Remove the lamb from the marinade and sear the meat in a hot frying pan both sides.
Bake the lamb in an oven pre heated at 180 degrees for 20 minutes. Remove and rest it for 5 minutes.
In the meantime you may do a ratatouille or sauteed baby spinach and serve the lamb with a final glaze of the marinade.
This dish is very aromatic and sweet in flavour, you may use a touch of chilli and rather great to have with the Saddlers Creek 2009 Single Vineyard Shiraz.
Bon Apetite.!
Winter the season of pleasure the season of indulgence with great food but more so with great wines
Let us be true that when winter arrives it brings excitement with our love of food and wine.
Winter is such a season that gives opportunity to have lots of dishes that marry well with red wine as the food is more hearty , richer, and full flavours, from OssoBucco, Lamb Shanks. Mushroom lasagne to soups and game, the repertoire varies to bring joy to the table with friends and family.
Some of these dishes can be made well in advance , it will improve and settle in the fridge and give an opportunity to arrive from work with something to look for, in this case I choose Braised Oxtail with winter vegetables.
Braised Oxtail with Winter Vegetables
This Recipe Serves 4 people
1 oxtail cut ( by the butcher )
3 flat mushrooms fine diced
2 carrots fine diced
2 onion fine diced
1 sweede fine diced
2 bay leaves
3 cups of beef stock
½ litre of red wine
2 garlic cloves chopped
salt & pepper
2 cups of oil
1 cup of flour
10 gram of butter
2 soup spoon of Worcestershire sauce
Heat up the oil in deep pan.
Roll the oxtail pieces into the flour and brown bit by bit
Have a go at creating Robert's Ox Tail and let us know how it goes?
