Recipes

Right Food, Right Wine, Right Place, Right Time

What is the definition of the best recipe to enjoy food and wine? We believe it is a question of the right food, the right wine, enjoyed together in the right place and at the right time.

This month’s recipe: Bobotie

Right Wine: Ash Ridge Cabernet Merlot 2005

Right Place: At home

Right Time: When you have left-overs in the fridge and want something very tasty!

Ingredients:

250g-500g lamb mince (depends on how many you want to feed)

dash of olive oil

1 small onion

1/4 cup of raisins

1 tbsp blanched almonds or pine nuts

1 desertspoon apricot jam

1 desertspoon fruit chutney

1 slice white bread

1-2 eggs

125ml milk

dash lemon juice

1 tsp curry powder

1 tsp tumeric

1/2 teaspoon salt

3 bayleaves

Method:

1. Rip the bread into small pieces and soak in half the milk (75ml) for half an hour

2. Squeeze the pieces of bread to remove nearly all of the milk

3. Mix the bread together with the uncooked mince

4. Mix all the other ingredients except the oil, eggs, milk and bayleaves

5. Oil a frying pan and brown the meat mixture all over

6. Transfer the meat mixture to a casserole dish

7. Meanwhile beat the eggs and remaining milk

8. Pour egg mixture over the top of the meat in the casserole dish

9. Bake at 180 degrees C for 45-50mins (until the egg and milk mixture has set and browned)

10. Enjoy with a glass of Ash Ridge Cabernet Merlot 2005

Previous recipe: Gorgeous Garlic Mushrooms

Right Wine: Ash Ridge Cabernet Merlot 2005

Right Place: Outside by the BBQ

Right Time: When you want to impress friends with a new twist on an old favourite

Serves: 4

Ingredients:

4 large flat mushrooms. Wiped.

2 cloves of baked garlic (next time you switch on the oven, wrap a whole garlic in tin-foil and pop it on the oven shelf for about half an hour. The garlic will keep in the fridge for a couple of weeks and you can use it in sauces, on bread etc..)

3 large dollops of good quality mayonnaise

A small touch of salt

A dribble of lemon juice

Method:

Take two cloves of roasted garlic and mash with the back of a teaspoon
Add salt and lemon juice to flavour
Add mayonnaise and mix well together
Meanwhile, cook mushrooms on BBQ cupside down for 5 mins
Remove mushrooms and fill the cups with garlic mayonnaise mixture
Cook mushrooms on BBQ cupside up for about 5 mins
Serve as a tasty starter or vegetable side dish with BBQ meats
Enjoy with a glass of Ash Ridge Cabernet Merlot 2005

Previous recipe: Jack Frost's Black Pudding Risotto

Right Wine: Ash Ridge Cabernet Merlot 2005

Right Place: Indoors by a warm fire

Right Time: Pure comfort food - ideal for a frosty, spring evening

Serves: 2, with some to spare

Ingredients:

4 rashers of streaky bacon. Chopped.

175g lightly-spiced black pudding (or lightly-spiced sausage if you prefer). Diced into small chunks.

1 onion, roughly chopped.

8 mushrooms, chopped into quarters

1 1/2 cups of cooked brown rice.

Method:

Use a large, heavy bottomed frying pan (this is a one pan method!)
Fry bacon for a few minutes (add olive oil if needed)
Add onions and fry with bacon, until soft
Add black pudding (or spicy sausage) and fry until cooked
Add cooked rice and stir all together
Add mushrooms
Cook altogether on a medium heat until rice is warmed through and mushrooms are cooked
Serve with stir-fried veggies (or if you want real comfort food, serve with baked beans)
Enjoy with a glass of Ash Ridge Cabernet Merlot.

Previous Recipes:

Pea and Prawn Carbonnara Vineyard Style!

"I tried your Carbonnara and I now call it 'Peets Pea and Prawn Carbonnara for pairing with prized plonk.' Boy, it was delicious!"

Helen, Hastings Hawke's Bay

Right Wine: Ash Ridge Sauvignon Blanc 2006

Right Place: With friends

Right Time: Ideal for a quick, tasty dish to impress friends

Want this recipe? Email us. Cellar@ashridgevineyards.co.nz

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