FAQs
Security and Privacy
Delivery Details
Newsletter Subscription
Quality
Online Wine
Buy Wine
Wine Club
Wine Sale
Wine Deals
Cheap Wine
Wine Shop
Wine Delivery
Mixed Dozens
Contact Us
|
|
The old rule "white wine with fish and red wine with meat"
has become outdated. Especially now that we are just as likely to be eating
a spicy Indian style fish curry as a steak on the BBQ.
And when you've already chosen the wine from cleanskins.com, there's
a million recipes on the web to try out.
| |
Chicken Breasts With
Feta & Sun-Dried Tomatoes
|
A better way to choose food to go with your cleanskins.com wine is:
- gentle flavours like white wine sauce with subtle wine like the Bubbly
- stronger flavours like bolognaise with fuller bodied wines like Cabernet
Merlot
Here are some recipes we've matched with our premium wines to get you
started...
Send us your recipe along with a photo of your dish or yourself enjoying
your meal with cleanskins.com wine and we might publish it on this page.
Send your recipe to custserv@cleanskins.com
If you join our mailing list, not only will you get the chance to win
a free case of cleanskins wine, you'll also get regular tips on wine tasting
and other topics.
Limited Release Sparkling Shiraz with...
Purple-red in colour, with a fine bead and plummy ripe aromas. It has
a rich, earthy, full-bodied palate, with loads of berry and spice flavours,
and a dryish finish. Perfect with spicy Asian food, turkey, or fruity
desserts! Order Now...
Steamed Fruit Pudding
This is a great recipe for Christmas in July, or just a lovely winter
dessert. You can prepare it ahead of time - it will keep in the fridge
for up to 6 weeks.
You need:
500g (3¼ cups) mixed fruit, chopped
125g (3/4 cup) chopped dates
125g (3/4 cup) chopped raisins
1 cup water
1 cup brown sugar, lightly packed
125g butter
1 teaspoon bicarbonate of soda
2 eggs, lightly beaten
1 cup plain flour
1 cup self-raising flour
1 teaspoon mixed spice
½ teaspoon ground cinnamon
2 tablespoons dark rum
You do this:
Combine fruit, water, sugar and butter in saucepan. Stir constantly over
heat until butter is melted and sugar dissolved. Bring to the boil, reduce
heat, simmer uncovered 8 minutes, stir in soda. Transfer mixture to a
large bowl, stir in eggs, sifted dry ingredients and rum. Place mixture
into a well-greased 10 cup steamer or basin, steam for 5 hours.
Fill the pudding mixture into well-greased aluminium steamer, cover with
a large piece of foil. Put lid firmly on steamer, then crush surplus foil
firmly around the lid to help form a good seal. A china or enamel bowl
of appropriate size can also be used; cover top with a double sheet of
foil. Tie in position with string.
Place pudding in large boiler with enough boiling water to come halfway
up sides of steamer. Cover with tight-fitting lid, replenish boiling water
as necessary during cooking time. When cold, store pudding in steamer
in refrigerator for up to 6 weeks. If storage time is to be any longer,
remove the pudding from the steamer after 10 minutes, cool to room temperature,
wrap in plastic wrap or bag then foil, store in refrigerator.
Margaret River 2008 Sauvignon Blanc with...
Pleasing floral and tropical fruit aromas, an excellent balance of ripe
fruit flavours and a crisp off-dry finish. Pair it with our Chicken and
Corn Soup. Order Now...
Chicken and Corn Soup
A real family favourite... Make a heartier soup by adding rice noodles.
You need:
1.5 litres (6 cups) chicken stock
310g can creamed corn
2/3 cup (130g) corn kenrnels, drained
1/2 teaspoon grated fresh ginger
1 teaspoon sesame oil
8 spring onions, finely sliced
1/4 cup cornflour
1/4 cup water
2 eggs
2 tablespoons water, extra
1 cup (170g) shredded cooked chicken
2 slices (80g) lean ham, finely sliced
You do this:
- Combine stock, creamed corn, corn kernels, ginger, oil and spring
onionin a large saucepan; bring to the boil.
- Blend cornflour and water in a small jug; add to saucepan.
- Cook, stirring until mixture comes back to the boil and thickens.
Reduce heat.
- Combine egg and extra water in small jug and whisk lightly. Add to
soup in thin stream, stirring.
- Stir in chicken and ham, cook, uncovered, until heated through.
- Make a heartier soup by adding thin rice or egg noodles, broken into
small pieces. Prepare as per packet instructions, and add to soup at
same time as adding chicken.
Serves 6.
Barossa Valley 2007 Merlot with...
This Merlot has vibrant red berry fruit aromas with the palate showing
generous sweet plummy fruit with hints of licorice and mint backed up
with soft tannins and a smooth lingering finish. The smooth palate goes
well with our Chocolate Cheesecake. Order
Now...
Chocolate Baked Cheesecake
A delicious dessert, perfect for Mothers Day...
You need:
200g chocolate biscuits
75g butter, melted
150ml thickened cream
200g dark chocolate
150g milk chocolate
400g cream cheese
500g ricotta
175g caster sugar
1 tsp vanilla extract
5 eggs, yolks and whites separated
Chocolate curls, to garnish
You do this:
- 1. Preheat oven to 170°C. Grease and line the base of a 26cm springform
cake pan. Place 2 layers of foil on the outside of the pan (this prevents
water seeping into the pan while cooking in the water bath).
- Crush biscuits in a food processor. Combine butter with biscuit crumbs
and press into the base of the pan. Refrigerate for 10 minutes.
- Place the cream and all the chocolate in a bowl over a pan of gently
simmering water until it has melted. Set aside to cool slightly.
- Place the cream cheese, ricotta, caster sugar and vanilla extract
in a food processor and process until smooth. Add the eggs yolks, one
at a time, until combined. Add the chocolate mixture and process until
just combined, then transfer to a large bowl.
- In a separate bowl, whisk the eggwhites until stiff peaks form, then
carefully fold into the chocolate mixture. Pour over the biscuit base
and smooth the top. Place in a roasting pan and pour boiling water into
the roasting pan to come halfway up the sides of the springform pan.
Bake in the oven for 1 1/2 hours. The cake will still have a slight
wobble.
- Turn the oven off and leave in the oven for about 1 hour to cool,
then refrigerate overnight. Serve the cheesecake garnished with some
chocolate curls.
Serves 8.
Adelaide Hills 2008 Sauvignon Blanc
with...
Delicate lemon blossom aromas blend with tropical guava, melon and passionfruit,
and a hint of lime. The fresh bold palate has tropical fruit flavours
balanced by lively herbaceous characters, crisp citrus acidity and a lingering
and refreshing finish. A great partner for vegetable dishes like our Sweet
Potato Frittata. Order Now...
Sweet Potato Frittata
A vegetable dish that is great for picnics or easy holiday lunches...
You need:
500 g orange sweet potato, peeled and cut into 1cm cubes
250g baby spinach leaves *
1 tablespoon extra-virgin olive oil *
1 red capsicum, de-seeded and quartered lengthways, thinly sliced *
5–6 spring onions, thinly sliced *
5 eggs *
freshly ground black pepper *
2 tablespoons freshly grated Parmesan cheese
You do this:
- Cook sweet potato in a saucepan of boiling water for 3-4 minutes
or until almost tender. Put spinach in a steamer or colander over the
potatoes and cook for another 4-5 minutes or until sweet potato is tender
and spinach has wilted. Drain sweet potatoes. Press spinach with the
back of a spoon to extract excess moisture, then chop leaves.
- Heat the oil in a non-stick frying pan about 25 cm in diameter. Add
capsicum slices and cook over medium heat for 2 minutes. Stir in drained
sweet potato and spring onions and continue cooking for 2 minutes.
- Beat eggs in a large bowl, season with pepper and mix in spinach.
With a slotted spoon, remove about half of the vegetables from the pan
and add to egg mixture, leaving the oil in the pan. Stir eggs and vegetables
briefly to mix, then pour into the frying pan. Cover and cook, without
stirring, for about 6 minutes or until the omelette is almost set but
still a little soft on top. Meanwhile, preheat the grill.
- Sprinkle the top of frittata with Parmesan and place under the grill.
Cook for 3 to 4 minutes or until browned and puffed around the edges.
Cut into quarters or wedges and serve.
Serves 2.
High Country 2008 Pinot Gris with...
This luscious style has delicate berry fruit aromas with hints of spices
and pear. A zippy vibrant fresh wine with lemon freshness and a crisp
acidity. A great partner for seafood dishes like our Spaghetti with Clams.
Order Now...
Spaghetti Vongole (Spaghetti with Clams)
A lovely seafood dish that is easy on the hip pocket...
You need:
2 cloves garlic, finely chopped
1 red chilli, finely sliced
4 anchovy fillets, chopped
1 tablespoon small Sicilian capers, roughly chopped
Small handful flat leaf parsley, washed and roughly chopped
1 tablespoon olive oil
200 g clams or pipis, thoroughly washed in cold water
½ glass white wine
About 140g spaghetti
Pepper and salt
Virgin olive oil for finishing
You do this:
- Bring a large pot of salted water to the boil for the pasta.
- Select a second pan, large enough to hold the clams and the cooked
spaghetti. Heat a tablespoon of olive oil and then add the clams. Sauté
whilst stirring for a minute before adding the garlic, chilli, capers
and the anchovy fillets.
- Splash in the white wine. The steam along with the heat of the pan
will open the clams.
- As the clams open, remove them from the pan, so they don’t become
rubbery. Pop them into a bowl and set aside. Discard any unopened clams.
- Once all the clams are open, remove the pot from the heat, leaving
the clam juices in it. If the pot becomes dry, add a small amount of
the water that the pasta is to be cooked in.
- Add the spaghetti to the pot of boiling water and cook until al dente.
Strain the spaghetti and add to the pan of clam juices, add the chopped
parsley and drizzle in a little olive oil and season with salt and pepper
to taste.
- Finally, add the clams to the spaghetti, toss to combine and serve
immediately.
Serves 2.
Light Fruity Red with...
Nice fresh fruit flavours and a crisp dry finish... a great alternative
to Chardonnay. The perfect partner to both pasta and fish dishes, like
our Salmon & Spinach Pasta. Order Now...
The Best Zucchini Fritters Ever
Asparagus are in season now, so make the most of them - nice easy bites
to go with a glass or two of white!
You need:
1 large zucchini, grated or finely chopped
1 small onion, chopped
1 clove garlic, chopped
3 eggs, beaten
½ cup (60g) grated Romano, Parmesan or Pecorino cheese
1 tablespoon chopped parsley
1 cup (250 ml) milk
2 cups (250g) plain flour
salt and pepper to taste
2 tablespoons olive oil
You do this:
- In a large bowl, mix together the zucchini, onion, garlic, eggs,
cheese, parsley, milk, and flour. Season with salt and pepper.
- Heat about 1 tablespoon of oil in a large frypan over medium heat.
Drop tablespoons of the batter into the frypan, and flatten slightly
with the back of a spatula. Turn fritters over when the center appears
cooked. Cook on the other side until golden brown. Set aside and keep
warm. Add more oil to pan as needed, and continue with remaining batter.
- Serve with a freshly made tomato sauce if you like.
Pinot Grigio 2007 with...
Nice fresh fruit flavours and a crisp dry finish... a great alternative
to Chardonnay. The perfect partner to both pasta and fish dishes, like
our Salmon & Spinach Pasta. Order Now...
Salmon & Spinach Pasta
Asparagus are in season now, so make the most of them - nice easy bites
to go with a glass or two of white!
You need:
375g dry fettuccine pasta
1/4 cup (85g) butter
1 cup (250ml) milk
1 tablespoon plain flour
1 cup freshly grated Parmesan cheese
250g smoked salmon, chopped
½ bunch chopped fresh spinach
2 tablespoons capers
1/4 cup chopped sun-dried tomatoes
1/2 cup chopped fresh oregano
You do this:
- Bring a large pot of lightly salted water to a boil. Add fettuccine,
and cook till al dente - about 11 minutes - then drain.
- Meanwhile, melt the butter in a medium saucepan over medium heat and
blend with milk. Mix in the flour to thicken. Gradually stir in the
Parmesan cheese until melted.
- Crumble salmon into the butter mixture. Stir in the spinach, capers,
sun-dried tomatoes, and oregano. Cook and stir about 3 minutes, until
heated through.
- Serve over the cooked pasta.
Margaret River 2008 Classic White
with...
Lovely fleshy fruit flavours are beautifully balanced by zingy acidity
on the crisp clean finish. The perfect foil to the crisp, sweet and salty
combo of Asparagus and Prosciutto
Bites with Reduced Balsamic. Order
Now...
Asparagus
and Prosciutto Bites with Reduced Balsamic
Asparagus are in season now, so make the most of them - nice easy bites
to go with a glass or two of white!
You need:
- 3 bunches of asparagus (not too thick)
- 12 slices of prosciutto or Parma ham
- 200ml (7oz) quality balsamic vinegar
You do this:
- Place the balsamic vinegar in a small saucepan and place over low
heat.
- Leave the saucepan over the low flame until it has been reduced by
2/3rds, remove and allow to cool.
- Trim the woody bases off the asparagus spears.
- Cut the remaining spears into 3 pieces (leaving the flower end slightly
longer than the other 2).
- Fill a pot or large bowl with ice cubes and top with water.
- In a pot of salted boiling water, blanche the asparagus bits until
vibrant & green (less than 1 minute).
- Strain and plunge them immediately into ice water, allow to cool.
- Cut the slices of prosciutto in half down the length (or the equivalent
width of a belt around the asparagus bits).
- Arrange one flowery bit of asparagus and two stem pieces on a slice
of prosciutto and roll until it has gone around 1 or 2 times and cut
of the excess.
- Repeat this rolling process until all the asparagus bits have been
used.
- Arrange all the asparagus bundles on a serving platter and gently
spoon a little of the reduced balsamic on each one immediately before
serving.
Adelaide Hill 2008 Premium Sauvignon
Blanc...
Typical fresh citrus fruit aromas, great tropical fruit & herbaceous
flavours, and a fresh and vibrant, cleansing finish. Order
Now...
Chicken Breasts With Feta & Sun-Dried
Tomatoes
Here's a beautifully easy recipe - only six ingredients! Serves 4.
You need:
1/4 cup sun-dried tomato (if in oil, drain oil and reserve for
salad dressing or other use)
1 tablespoon olive oil
1/2 cup chopped red onion
1/4 cup basil leaves, chopped
1/3 cup crumbled feta
4 (4 ounce) boneless chicken breasts
You do this:
- Soak sun-dried tomatoes in enough boiling water to just cover them.
Set aside.
- Heat oil in nonstick pan over medium high.
- Add onion and cook, stirring, for 3 to 4 minutes, or until softened.
- Remove pan from heat and transfer onions to a small bowl.
- Drain tomatoes, discarding the soaking liquid or reserving it for
another use.
- Add chopped tomatoes to onions and stir in basil and feta.
- Cut a horizontal slit in each chicken breast to form a pocket.
- Stuff each with 1/4 of cheese mixture.
- Return pan to medium-high heat.
- Add the chicken breasts and saute for 6 minutes.
- Carefully turn them and cook another 6 minutes, or until chicken is
cooked through.
Chenin Verdelho Chardonnay 2007...
A classic dry white. It is a light wine with fresh fruity aromas, no
oak treatment and a crisp dry finish. Order
Now...
 Here's
a delicious low-fat fish dish. I like to make double quantities of the
sauce to refrigerate or freeze for later on. Serves 4.
You need:
vegetable oil
1 large clove garlic, crushed
1 large brown onion, finely chopped
2 tablespoons tomato paste
2 large tins whole tomatoes, drained (reserve juice)
salt and freshly ground pepper
3 bay leaves, finely crushed
2-3 drops tabasco
1 teaspoon fresh basil, finely chopped
1 capsicum, red or green, seeded and chopped
3 stalks celery, finely chopped
a handful of capers
1 cup dry white wine
4 thick fillets fish (e.g. gemfish, snapper, jewfish)
1 tablespoon dark malt vinegar
parsley
You do this:
Pour a little oil into a large heavy frying pan, just enough to cover
surface. Heat oil gently, add onion and sauté until lightly coloured.
Add crushed garlic and sauté for 30 seconds. Add tomato paste, tinned
tomatoes, bay leaves, salt and pepper to taste, tabasco, basil, chopped
capsicum, celery and capers. Cook on medium heat, stirring occasionally,
for about 15 minutes. Add reserved tomato juice and wine. Cook, stirring,
for another 2 to 3 minutes. Add a little more wine at this point if sauce
seems too thick.
Place fish fillets carefully in sauce mixture, sprinkle with vinegar,
and poach very gently, uncovered, for about 12 minutes (depending on thickness
of fish). Serve immediately on warm plates, pouring sauce over fish and
sprinkling with chopped parsley. Great served with creamy mashed potatoes.
Hunter Valley 2006 Shiraz with...
Very dark red in colour. Mild oaky aromas are followed by concentrated
berry fruit and soft tannins. A savoury style with a good balance of fruit
and texture. Order Now...
Roast Pork with Honey & Lime
A quick an easy recipe, perfect for a Sunday lunch. Most ingredients
can be found in your pantry. Delicious with a glass of Hunter Valley 2006
Shiraz...
Serves 4.
Ingredients:
- 80ml (1/3 cup) lime juice
- 60ml (¼ cup) olive oil
- 60ml (¼ cup) honey
- 1 tablespoon wholegrain mustard
- 5cm piece fresh ginger, peeled and finely grated or chopped
- salt and pepper to taste
- 500g (about 2 small) pork fillets, trimmed of excess fat
- Olive oil for pan
- 185ml (¾ cup) chicken or vegetable stock
Method:
- Combine lime juice, 1 tablespoon of olive oil, honey, mustard, ginger,
salt and pepper in a glass or ceramic dish.
- Add the pork and turn to coat in the marinade. Cover with plastic
wrap and refrigerate for at least 20 minutes.
- Preheat oven to 200°C. Brush a roasting rack with oil, and place in
a baking tray lined with non-stick baking paper.
- Remove the pork from the marinade, reserving the marinade. Heat a
frying pan over medium-high heat.Add the pork and cook, turning, for
1-2 minutes until golden brown all over.
- Transfer pork to the rack and roast in preheated oven for 30 minutes
or until just cooked and juices run clear when a skewer in inserted
into the thickest part. Remove from oven, cover loosely with foil, and
set aside for 5 minutes.
- While pork is roasting, add reserved marinade and stock to the frying
pan. Over high heat, bring to the boil. Reduce heat and simmer, stirring
occasionally, for 12-15 minutes or until the suace reduces by about
half.
- Diagonally slice the pork. Serve with steamed green beans and roast,
boiled or mashed potato. Top the beans with the pork slices, and spoon
the sauce over the pork. Serve immediately, perhaps with a glass of
Hunter Valley 2006 Shiraz.
Reynella Tawny Port with...
A luscious Sauvignon Blanc with floral and tropical fruit aromas, an
excellent balance of ripe fruit flavours and a crisp off-dry finish. Order
Now...
Affogato (Coffee & Icecream)
World's easiest dessert - for grownups only! Delicious with a glass of
Reynella Tawny Port...
Serves 6.
Ingredients:
- your favourite premium vanilla icecream
- fresh hot coffee
Method:
- Place one or two scoops of icecream in a latte glass or coffee cup.
- Prepare some hot coffee (as strong as you like) and pour a small amount
of coffee over icecream (just enough to not quite cover it).
- Optional extras are a shot of your favourite liqueur (such as grappa,
Sambuca or Frangelico), or some crunchy almond biscotti or other nutty
biscuits.
- Serve with a spoon, and perhaps a glass of Reynella Tawny Port.
Margaret River 2007 Sauvignon Blanc
with...
A luscious Sauvignon Blanc with floral and tropical fruit aromas, an
excellent balance of ripe fruit flavours and a crisp off-dry finish. Order
Now...
Sweet Potato Coconut Soup
A great winter-warmer soup with ahint of spiciness. Delicious with a
glass of Margaret River 2007 Sauvignon Blanc...
Serves 6.
Ingredients:
- 2 cups white sweet potato, peeled and cut into 15mm cubes
- 1 small tin baby corn, drained and rinsed
- 2 cups butternut pumpkin, peeled and cut into 15mm cubes
- 1/3 cup jasmine rice, washed
- ½ cup bamboo shoots, drained and rinsed
- 5 cups water
- 2 cups (500ml) thick coconut milk
- 1 tablespoon Red Curry Paste
- 3 kaffir lime leaves, finely sliced
- 1 stem of lemon grass (use soft white inner portion, lower 10cm)
- 1 cup fresh basil leaves (use thai basil if available)
Method:
- Put all of the ingredients except for the basil into a large saucepan
and bring to the boil.
- Lower the heat to a simmer and cook for 20-25 minutes, or until the
vegetables are tender.
- Tear the basil into small pieces and sprinkle into the soup.
- Stir and serve immediately.
- Make this into a hearty main meal by adding diced chicken or pork
in Step 1, or prawns after 15-20 minutes cooking time.
South Australian Chardonnay 2006 with...
Well aged with good fresh fruit flavour on a softish palate, and lingering
hints of sweet peach on the clean finish. Order
Now...
Pear Tarte Tatin
Guaranteed to be a hit with your family! Delicious with a glass of South
Australian Chardonnay 2006!
Preparation time: 30 minutes. Cooking Time: 1 hour, 20 minutes.
Ingredients:
- 1 1/3 cups flour
- 2 eggs
- 120g butter (chilled!)
- 1 tbsp. sugar
- Pinch of salt
- 700g firm pears
- 2/3 cup sugar
- 90g butter (at room temperature)
- Butter for baking dish
- A little lemon juice
Method:
- Preheat oven to 200°C.
- Mix salt, sugar, and flour. Cut chilled butter into small pieces and
mix into flour with finger tips. Stop working batter once it looks like
"sand".
- Make a well and pour in eggs. Incorporate into flour using your fingers
and a spatula.
- Once homogenous, form into a ball, place on a floured surface and
knead for 10 seconds. Reshape into a ball, roll out with a rolling pin,
and refrigerate for 30 minutes.
- Peel pears, cut into halves. Cut each half into three even pieces,
and lightly coat with lemon juice, so that they don't brown.
- Put sugar and 3 tbsp. water in a pot and allow to caramelise: let
sugar melt into water on a very low flame. Once melted, turn up the
flame a bit, don't stir, but tilt the pot and move it around from time
to time. Once the syrup has a pale honey colour, it's done - be careful
not to let it burn.
- Add butter to caramel and stir until it melts. Take off heat and pour
caramel into a buttered pie dish.
- Place pears in the pie dish, so that they are squeezed tightly together.
- Bake for 40-45 minutes. During this time you can prepare the crust,
then roll it out so that it is a bit larger than your pie dish, and
refrigerate it for 30 minutes.
- Take tatin out of oven, and let it cool off a bit. Once cooled, place
crust on top, tuck the edges into the dish, and bake for 30 minutes
or until crust has browned.
- Remove from oven and let cool. Then, place a serving dish on top of
the tarte and carefully flip over, so that the apples are facing up.
- Serve warm, with whipped cream or vanilla ice-cream on the side.
Victorian Tarrango 2005 with...
Our Tarrango is from grapes grown around Mystic Park along the Murray
River. It has aromas of spice and fresh fruit, and the palate has hints
of raspberry and cherry with soft tannins. Serve it chilled in warm weather.
Order Now...
Seafood Skewers
Easy to prepare, quick to cook, and packed with yummy fresh flavours.
Delicious with a glass of Victorian Tarrango 2005!
Ingredients:
- 500g swordfish, about ¾ inch thick
- 500g fresh tuna, about ¾ inch thick
- 400g green prawns
- 600g small calamari tubes
- 3 heaped tablespoons chopped parsley
- 1 large garlic clove, finely chopped
- ½ cup dry bread crumbs
- ½ cup olive oil
- 2 garlic cloves, peeled and squashed a bit
- Juice of 1 large juicy lemon
- Salt and pepper
Method:
- Cut the swordfish and tuna into ¾ inch blocks. Peel and devein the
prawns, leaving the tails on. Cut the calamari tubes into thick rings.
- Using short metal skewers, or bamboo ones that have been soaked in
cold water for an hour, thread a block of swordfish, a block of tuna,
a calamari ring, then a prawn (spiking this through in two places),
then another block of swordfish and finally tuna. You should have enough
to make about 12 skewers, and you might need to juggle the order around
a bit at the end depending on how much of each fish you have left.
- Heat the grill to high. Mix the parsley, garlic, bread crumbs, and
a little salt together on a large plate. Pat the skewers on all sides
in this mixture so that they're lightly coated.
- For the dressing, mix together the oil, garlic, and lemon juice, and
add some salt and black pepper. You could add some chopped herbs, or
even finely chopped red chilli, to the dressing.
- Brush the grill rack with a little oil and grill the skewers until
they are charred deep golden in some parts, but not for so long that
they dry out. It is important that they are still soft and moist inside
but cooked through. Reduce the heat or move the rack farther from the
coals if the crust starts to burn before the fish cooks through. Serve
hot, with some dressing drizzled over and a sprinkling of salt.
Mornington Peninsula 2005 Riesling with...
Very pale straw in colour, this 2005 Riesling has lovely varietal kiwi
fruit and citrus aromas, and a light dry palate. A fresh easy-drinking
wine with a refreshing zingy finish. 100% grown, made and bottled by a
small family winery in the Mornington Peninsula. Order
Now...
Curry Laksa
A quicky recipe that tastes like slow food! Easy to make, packed with
yummy flavours.. look in the Asian Food section of your supermarket for
ingredients. Serves 6. Cooking time: 15 minutes.
Ingredients:
- 125g dry rice vermicelli noodles
- 1-4 tbsp red curry paste (depending on how hot you want it)
- 300g firm tofu, sliced
- ½ cups sliced mushrooms (or 1 tin straw mushrooms)
- 3 cups boiling water
- 1 cup light coconut milk
- 2 x 10g vegetable stock cubes, crumbled
- 3 baby bok choy, leaves separated, stems shredded
- 1 cup bean sprouts
- Coriander leaves
Method:
- Place rice noodles in a bowl and cover with boiling water for 2 minutes.
- Heat a medium saucepan and sauté curry paste, tofu and mushrooms for
1 minute.
- Add boiling water, coconut milk and crumbled stock cubes. Bring to
boil then reduce heat.
- Add bok choy and cook for a further minute.
- Drain rice noodles and divide between serving bowls.
- Ladle laksa over and sprinkle with bean sprouts and coriander. Serve
with lime wedges.
Barossa 2005 Fruity White with...
A white to suit a sweeter palate - drink now for under $10 a bottle!
A refreshing young wine with ripe sweet apples on the nose, and clean
sweet apple-pie flavours on the palate. Suits those who don't want their
white too dry. A great partner to spicy food. Order
Now...
Apple Spice Cake
ThSimple ingredients make an unbelievably moist and yummy cake!
Ingredients:
For caramelised apples:
8 Gala or similar variety apples (approx. 1.5kg)
6 tablespoons unsalted butter, softened
¾ cup packed light brown sugar
For cake:
1½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground allspice
½ teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
½ cup unsalted butter, softened
1/3 cup packed light brown sugar
1 large egg
½ cup maple syrup
½ cup sour cream
1 teaspoon vanilla essence
Method:
Put oven rack in middle position and preheat oven to 350°F. Lightly butter
and flour a 20cm square cake pan, knocking out excess flour.
Make caramelised apples:
Peel and core apples, then cut into 1cm wedges. Spread softened butter
in an even layer over bottom of a 30cm heavy pan and sprinkle with brown
sugar. Add apple wedges and cook over moderate heat without stirring until
sugar is melted and apples start to give off liquid, about 10 minutes.
Cook, stirring occasionally, until apples are just tender and juices become
syrupy, about 30 minutes more. Pour syrup from pan into a small heatproof
bowl, then sauté apples, stirring occasionally, until caramelised and
very tender, about 30 minutes more. Return syrup to apples and cook until
heated through, about 2 minutes.
Make cake while apples cook:
Whisk together flour, baking powder, baking soda, salt, and spices in
a bowl. Beat together butter and brown sugar in a large bowl with an electric
mixer at medium speed until pale and fluffy. Beat in egg until combined.
Add maple syrup, sour cream, and vanilla essence, and beat until combined
well. Reduce speed to low and add flour mixture, then mix until just incorporated.
Spread batter in cake pan and bake until cake is golden brown and a wooden
pick or skewer inserted in center comes out clean, 35 to 40 minutes. Cool
in pan on a rack 10 minutes.
To serve:
Run a thin knife around edge of pan, then invert cake onto a plate and
cut into squares. Serve warm or at room temperature, topped with warm
apple mixture and cream.
Tips:
Caramelised apples can be made 1 day ahead and cooled completely, uncovered,
then chilled, covered. Reheat over low heat. Cake can be made 1 day ahead
and cooled completely, uncovered, then kept, loosely covered with plastic
wrap, at room temperature.
Botrytis with...
This wine has an intense and complex bouquet, with aromas of marmalade,
apricot and botrytis, complemented by subtle oak and citrus characters.
The intense, well-balanced palate has flavours of honey, dried apricots,
peach and lime. Lingering acidity gives the wine intensity and a crisp
finish on the palate. Order Now...
Chocolate Truffles
This recipe makes heaps, but you can easily half the quantities.
Ingredients:
- 500g dark chocolate
- 200ml cream
- 10g butter
- 30ml Kahlua (or any other alcohol you like)
- 100g cocoa (or toasted coconut or finely chopped nuts)
Method:
- Heat chocolate, cream and butter.
- When melted add Kahlua and allow to cool.
- Refrigerate until firm. (This takes several hours).
- Roll into small balls and roll in cocoa (or toasted coconut or finely
chopped nuts).
Barossa Valley Riesling with...
A private label riesling from one of the best known Barossa wineries.
This riesling has aromas of grapefruit and lemon peel with delicate blossom
overtones, and a lively and refreshing palate with a hint of ripe tropical
fruits on the finish. Drink now or cellar for 5-8 years. Order
Now...
Thai Beef and Cucumber Salad
Ingredients:
- 500g beef steak, about 2cm thick
- 1 cucumber, cut lengthwise in half, then crosswise into thin slices
- 1 teaspoon olive oil
- 1 cup halved cherry tomatoes
- 2 tablespoons chopped fresh coriander
- 2 tablespoons chopped unsalted dry-roasted peanuts
Beef Marinade:
- 1/3 cup reduced salt soy sauce
- 1/4 cup creamy peanut butter
- 1 tablespoon minced fresh ginger
- 1 teaspoon minced garlic
Cucumber Marinade:
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 tablespoon minced fresh ginger
- 1 tablespoon fresh lime juice
Method:
- Cut beef steak lengthwise in half, then crosswise into 3mm thick strips.
Combine beef marinade ingredients in large bowl. Add beef; toss to coat.
Cover and marinate in refrigerator 30 minutes to 2 hours.
- Whisk cucumber marinade ingredients in medium bowl until sugar is
dissolved. Stir in cucumber. Cover and marinate in refrigerator 20 to
30 minutes.
- Drain cucumber in colander; discard marinade. Set aside.
- Remove steak from marinade; discard marinade. Heat oil in large skillet
over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes
or until outside surface of beef is no longer pink. (Do not overcook.)
Remove from skillet. Repeat with remaining beef.
- Toss cucumber, tomatoes, cilantro and peanuts in large bowl. Divide
evenly among 4 plates. Arrange steak slices over salad.
Risotto with Asparagus
Ingredients:
- 500g fresh slender asparagus spears
- 2 cups water
- ½ tspn salt
- ½ tspn sugar
- 2 cups/500ml strong chicken stock
- 2 cups arborio rice
- 2 tblspns extra light olive oil
- 90g butter
- 1 large onion, finely chopped
- freshly ground black pepper
- 2 tblspns chopped flat-leaf parsley
- ½ cup Parmesan cheese
Method:
- Snap off woody ends of asparagus. Wash and cut into 2cm lengths, setting
tips aside.
- Bring 2 cups of water to the boil in saucepan.
- Add salt, sugar and asparagus, return to boil and cook, uncovered,
for 4 minutes. Add tips and cook 1 minute further.
- Drain cooking water through sieve or colander into jug. Rinse asparagus
under cold water and set aside.
- Top up cooking water in jug to 2 cups and return to saucepan. Add
chicken stock and simmer slowly, partly covered, over low heat.
- Heat oil and two-thirds of butter in large heavy pan. Add onion and
cook gently until transparent, about 10 minutes.
- Add rice and stir over low heat for 3-4 minutes. Stir in half the
simmering stock, cover and simmer over low heat for 12 minutes.
- Add remaining stock and asparagus, stir gently, cover and simmer a
further 8 minutes.
- Remove from heat, cover and let stand 2-3 minutes. Add remaining butter,
pepper to taste, parsley and parmesan, and mix gently through the rice
with a fork. Serve immediately.
Serves 6.
Sparkling Red NV...
A private label riesling from one of the best known Barossa wineries.
This riesling has aromas of grapefruit and lemon peel with delicate blossom
overtones, and a lively and refreshing palate with a hint of ripe tropical
fruits on the finish. Drink now or cellar for 5-8 years. Order
Now...
Crunchy Chicken Salad
Ingredients:
- 2 tablespoons olive oil
- 1 onion, peeled and thinly sliced
- 4 skinless chicken breasts (increase for 6 for main course)
- 2 tablespoons mild curry paste
- 2 tablespoons mango chutney
- 2 peaches or 3 nectarines, stones removed and cut into strips
- 4 sticks celery, cut into strips
- 150 ml good egg mayonaisse
Method:
- Heat the oil in a frying pan and add the onion. Cook over high heat
until softened and beginning to colour.
- Add the chicken breasts to the pan and continue to coook over high
heat for 10 minutes each side or until the chicken is golden and cooked
through. Remove chicken from pan to cool.
- Stir the curry paste and mango chutney into the pan with the onions.
Cook gently for 5 minutes. Remove from heat and allow to cool.
- Combine the peaches or nectarines, celery, cooled curry mixture and
mayonnaise.
- Slice the cooled chicken into strips and add to the mixture.
- Cover and chill for at least 30 minutes before serving.
Serves 6. This is great with a mixed leaf salad of your choice.
Cabernet with...
This wine was aged for 12 months in small French and US oak barrels,
fermented using a combination of traditional and modern techniques. Interesting
nose with chocolate, tomato leaves, and even cigars mentioned. Brilliant
strong varietal flavour with blackberry concentrate with ripe fruit or
blood plums. Order Now...
Beef and Mushroom Casserole
Ingredients:
- 1 cup Cabernet Merlot
- 4 chopped large roma tomatoes
- 2 tbsp tomato paste
- 2 cups sliced mushrooms
- 4 sprigs thyme
- 3-4 rashers bacon - chopped - fat removed
- 1 large onion - finely chopped
- 750g diced beef
- 2 cloves garlic - crushed
- 1 tbsp plain flour
- 1 tsp of lemon juice.
Method:
- Lightly brown bacon and onion in olive oil and the lemon juice and
add to casserole dish.
- Using same pan, seal and brown beef and add to casserole dish.
- Gently fry garlic in same pan, then add flour, red wine, tomato paste
and tomatoes to form a sauce.
- When sauce bubbles and thickens add to casserole dish.
- Cook at 170 degrees for 25 minutes
- Add mushrooms and thyme and cook for a further 30 minutes.
- Serve with crispy beans, and mashed or scalloped potato.
Serves 4.
Marinated Buffalo Kebabs
Large herds of water buffalo are a feral nuisance in parts of northern
Australia, so why not eat them. Serves 6
Ingredients
- 4 cloves garlic, sliced
- 1/2 cup beer
- 2 tbsp black pepper, crushed
- 1/2 lemon squeezed
- 2 teaspoons mustard
- 2 teaspoons honey
- 1/4 bunch of thyme
- 1/4 onion, sliced
- 1/4 olive oil
- 1.5 kg buffalo cubed into 4 cm pieces
- 6 slices bacon, cut in to 4 cm pieces
- 12 button mushrooms
Method:
- In a bowl, mix garlic, black pepper and grated rind of the lemon.
Stir in mustard, honey, whole thyme, onion, the juice of the lemon,
and olive oil. Toss the meat in the marinade and refrigerate overnight.
- Skewer the meat alternately with bacon and mushrooms.
- Grill for 10-12 minutes, basting with remaining marinade, turning
occasionally.
Beef and Okra Casserole with Pilaffi
Ingredients:
- 1kg chuck steak cut into large cubes
- 1 pkt frozen or tinned okra
- large onion finely diced
- 3-5 cloves of garlic, finely chopped
- 1 large eggplant, cubed
- 2 red capsicums, seeded and cubed
- 2 carrots, cubed
- centre of celery, finely chopped
- 2 cloves
- 3 bay leaves
- 1/2 bottle of cleanskins.com Shiraz or Cabernet
- 1 tbsp tomato paste
- 1 large tin crushed tomatoes
Pilaffi Ingredients:
- 500g jasmine rice
- 1 small onion, grated
- 1/2 cup olive oil
- 1/4 teaspoon cummin
- 1 tbsp turmeric
- 1 lemon juice and zest (pith)
- salt and pepper
- 1 litre hot boiling water
- fresh mint
- yoghurt
Method:
- Assemble and prepare all ingredients
- Heat the oil in a heavy based casserole pot
- Add chuck steak and cook until browned, i.e. until all liquid has
evaporated
- add onions, peppers, garlic and keep mixing until onion is soft
- add tomato pate and mix for a minute or so
- add eggplant and mix until all vegies are covered with tomato
- mix and deglaze with cleanskins.com wine
- stir pot well
- add tomatoes, cloves, and bay leaves
- add 1 cup of water
- when casserole comes to the boil, reduced heat and simmer for 1 -
1 and a 1/2 hours or when meat falls apart
- add okra, salt and pepper, leave simmering for 10-15 minutes
Pilaffi Method:
- heat oil, add onion, and fry until soft
- add rice and spies, mix thoroughly
- add lemon juice and zest and keep mixing, deglaze with boiling water
- season with salt and pepper
- reduce heat to moderate-slow
- place light lid on pot
- cooking time approx 15-20 minutes or until water has absorbed
Serve with minted yoghurt: simply add fresh chopped mint to plain yoghurt,
garlic optional.
Thanks to Martha, North Fitzroy, Victoria.
Get the full story: Martha at "The Corner
Store" cooks up a storm...
Shiraz with...
This big Barossa Shiraz is the best seller from the cleanskins range.
A strong fruity nose with plum aromas. A big bold Shiraz typical of the
famous Barossa Valley Region. Order Now...
Greek Lemon
Chicken
Serves 4. A fairly full flavoured but very simple dish. Use a pressure
cooker if you have one to save time. Accompany with green beans and baby
potatoes or Greek salad. Bewdiful!
Ingredients:
- olive oil
- 600g chicken pieces skinned
- 1 tsp dried oregano leaves
- juice of 1 lemon
- handful of flour
- 1 clove garlic
- ground black pepper
Method:
- coat chicken in flour
- brush pressure cooker or saucepan with oil and brown the chicken pieces
on medium heat
- Add garlic, lemon, oregano and stir a bit.
- Season with pepper and cook for 8 minutes in pressure cooker, or 25
minutes in saucepan.
Veal and Red Wine
An aromatic blend of veal, bacon and mushrooms bathed in a red wine sauce.
A good one to try in the microwave too.
Ingredients:
- 500 g lean veal steak
- 2 medium onions, finely chopped
- 2 lean middle eye bacon rashers
- 250 g mushrooms with stalks, sliced
- 1⁄2 tsp paprika
- 1 tsp fresh oregano
- 1 tsp freshly ground black pepper
- 1 tbsp cornflour
- 1⁄2 cup cleanskins.com Shiraz
- 1 tbsp canola oil
Method:
- Pound veal steaks.
- Sauté onion and bacon in frypan with oil. Add veal and sauté
lightly.
- Place veal mixture in a casserole dish. Add mushrooms, paprika,
oregano and black pepper.
- Blend cornflour with a little water and add to wine. Pour over veal.
- Cover and bake in moderate oven for 40 minutes.
Microwave Method:
- Pound veal steaks.
- Place onion, bacon and oil in a covered microwave casserole and cook
on HIGH 4 minutes.
- Add veal and cook on HIGH for 4 minutes. Turn the veal and add mushrooms,
paprika, oregano and black pepper.
- Blend cornflour with a little water and stir into wine. Pour over
veal.
- Cover and cook on MEDIUM LOW 35 minutes.
Serves 4.
Rabbit Stew
Ingredients:
- 1 stewer rabbit (approx 1 kg) cut into pieces
- 1 cup water
- 1 cup cleanskins.com Shiraz
- 1 tsp salt
- 1/4 tsp pepper
- 1/2 tsp rosemary
- 1 onion, chopped
- 2 cloves garlic, chopped
- 5 medium carrots
- 5 medium potatoes
- 1 medium pumpkin
- 500 g peas
- 1/4 cup cornflour
- 1/4 cup water
- 1 tbsp mustard
- 1 clove garlic, crushed
Method:
- In a large dutch oven, lightly brown the rabbit pieces in cooking
oil.
- Add water with wine, salt, pepper and rosemary.
- Cover tightly and simmer for 2 hours, stirring occasionally, or until
rabbit is getting tender.
- While rabbit is cooking, shell peas and peel and chop vegetables
into cubes.
- Remove rabbit from heat and pick out fine bones: ribs and back bones.
- Add vegetables to rabbit pot, simmer 40 minutes longer.
- Mix flour, remaining water, mustard and garlic, add to stew, cook
with stirring until slightly thickened.
Serves: 4 to 8.
Frontignac with...
Fresh, excellent balance, muscat like, with long dry licorice flavours.
Strongly perfumed and extremely fragrant. Order
Now...
Bread and Butter Pudding
Ingredients:
- 4 slices white bread with crusts removed
- unsalted butter
- 1⁄4 cup sultanas and/or currants soaked in brandy
- 200 ml cream
- 300 ml milk
- 1 vanilla pod, split or half teaspoon Vanilla extract
- 3 large eggs
- 1⁄2 cup caster sugar
- 1/2 tsp mixed spice
Method:
- Butter the bread thickly with the unsalted butter.
- Put in a buttered oven-proof dish, (buttered side up).
- Scatter the sultanas over.
- Heat (but don't boil) the milk and cream and then add the vanilla
pod. Leave to stand for 10-15 mins. If using vanilla extract, add at
this point.
- Beat the eggs with the sugar and pour the milk mixture over the eggs.
Mix well to combine.
- Pour this over the bread and sultanas, sprinkle the mixed spice over
the top and bake in a water bath at 180 degrees until set (approx 30
min).
- When set, remove from the oven and the water bath and serve with tinned
or stewed fruit.
Serves 4
Chardonnay with...
This wine is yellow straw in colour with a nose of tropical fruit mixed
in with some peachy/herbaceous characteristics with a hint of lemon and
vanilla. On the palate it has beautiful citrus flavours of fresh green
apples and peaches with a touch of honey dew melon. The acidity is well
balanced and will support a lot of further time development for the wine.
The finish is nice long and lingering without any trace of bitterness.
Order Now...
Pasta Sauce
from Bologna
Yes, a "bolognese sauce" without any tomato! Accompany with
pasta of your choice. This sauce is lovely and rich in texture thanks
to the cream and liver.
Ingredients:
- 4 tablespoons butter
- 1 onion, finely chopped
- 1 stalk celery, finely chopped
- 1 carrot, finely chopped
- 2 ounces pancetta, finely chopped OR bacon
- 1 bay leaf
- 3/4 pound ground beef
- 1 1/2 teaspoons flour, sifted
- 1/2 cup dry red wine
- 1/2 cup beef stock
- 1/2 ounce dried porcini mushrooms, optional
- salt and pepper
- pinch nutmeg, or ground cloves
- 1/2 cup milk
- 2 tablespoons cream
- 1 chicken liver, chopped
Method:
Soak porcini mushrooms (if using) for 30 minutes in hot water to cover.
Drain liquid and filter it through cloth or a paper coffee filter to remove
grit. Finely chop the mushrooms.
In a large pot melt butter and gently sauté onion, celery, carrot,
pancetta and bay leaf for 8 to 10 minutes. Add ground beef, increase the
heat slightly and cook until golden brown. Sprinkle in flour, stir through
and cook for 30 seconds before adding wine.
Stir over a high heat until most of the wine has evaporated. Stir from
time to time and add remaining stock. When two-thirds through add milk
and adjust seasonings. Just before serving stir in cream and chicken liver
and cook, uncovered, for a final minute or two.
Recipe courtesy of Paul Baily, Queensland.
Cheese Tortellini with Sage Sauce
Ingredients:
- cheese tortellini (Barilla brand has great packet of small tortellini
– maybe "tortellinini" – in the pasta section
– not the fridge)
- olive oil – good stuff of course
- a tiny blob of butter if you want to be bad
- handful of small sage leaves – fresh from garden best of course
- parmesan – freshly shaved from block is best
- cracked black pepper
Method:
- cook pasta in lots of boiling water
- heat olive oil (and maybe butter) in frypan on medium heat and gently
fry sage leaves until crisp but not black
- drain pasta and tip into oily mixture
- crack some pepper
- serve with lots of parmesan cheese and maybe a fresh sage leaf on
top
Serve with a side green salad and of course a glass or two of cleanskins.com
Chardonnay.
Voila! Delicious.
Thanks to Michelle from Daylesford, Victoria.
Get the full story of the Sage Sauce...
Semillon Chardonnay with...
A delicate blend of herbaceous Semillon and exotic Chardonnay fruit characters:
a medium bodied wine and creamy texture with a smooth lingering finish.
Order Now...
Sardines and Dukkah
in Vine Leaves
Dukkah is a Middle-Eastern blend of spices that is often served with
bread (dip into olive oil, then into dukkah). This recipe gives you a
bit more than you need so you can keep it for up 3 months stored in an
airtight jar in a cool place.
Dukkah Ingredients:
- 125 g (4 oz) sesame seeds
- 75 g (3 oz) hazelnuts or roasted chick peas
- 50 g (2 oz) coriander seeds
- 25 g (1 oz) cumin seeds
- 1 tsp salt
- 1/2 tsp black peppercorns
- 1 tsp dried wild thyme or mint
Dukkah Method:
- Dry roast the sesame seeds until lightly browned then remove from
the pan.
- If using hazelnuts, roast for about 5 minutes and remove their skins.
- Roast the coriander and cumin seeds until they
darken.
- When everything has cooled, combine all the ingredients and pound
with mortar and pestle or process to a coarse powder.
Sardines Ingredients:
- 20 whole fresh sardines, cleaned and boned
- 20 large vine leaves in brine (or more if small) – pat dry
- Olive oil
Sardines Method:
- Take each sardine and place in the centre of a vine leaf, the sprinkle
about a teaspoon of dukkah on top
- Roll the vine leaf up by folding from 2 sides first then rolling
- Brush the parcels with olive oil and grill on a medium-hot barbecue
grill for 3-4 minutes on each side, or bake for 15 minutes in a hot
oven.
- Serve immediately with lemon wedges.
Serves 6.
Organic Dry White with...
Fresh and fruity with floral aromas - try our Organic Dry White! This
organic wine is a fresh dry white, with lovely floral aromas, plenty of
tropical fruit and citrus flavours, and just a hint of lingering sweetness.
Order Now...
Broccoli and Sesame Salad
The best broccoli for this salad will be very green and fresh, with compact
heads. Serves 4.
Ingredients:
- 500 g broccoli
- 2 tbsp sesame seeds
- few drops of sesame oil
- 2 tsp olive oil
- 1 tsp red wine vinegar
- 1 tsp soy sauce (or oyster sauce, etc.)
- ground black pepper
Method:
- Separate broccoli into flowerets and rinse.
- Steam until just cooked (about 2 minutes) then rinse in cold water
to prevent overcooking
- Over medium heat, toast sesame seeds lightly in frying pan and remove
- In a salad bowl, combine sesame oil, olive oil, vinegar, soy sauce
and pepper.
- Toss broccoli and sprinkle with sesame seeds before serving.
Bubbly with...
A blend of Riesling & Chardonnay fruit, gives the wine good flavour
on the sweetish mid-palate & it dries towards a firm finish. Order
Now...
Scallops with Gin
Ingredients:
- 4 tbsp butter
- 1 cup cream
- 1 tbsp oil
- Juice of 1/2 lemon
- 3/4 cup flour
- salt and pepper
- 1 lb. scallops
- 1 tsp chopped fresh tarragon
- 3/4 cup gin (try Bombay Sapphire)
- 1 tbsp chopped fresh parsley.
Method:
- Wash and drain the scallops.
- Heat the butter and oil in a large frying pan (medium).
- Spread the flour on a dish. Add the scallops to the dish and toss
to lightly coat.
- Shake off the excess flour and add scallops to the hot butter.
- Cook, turning, until just lightly browned, up to 2 minutes.
- Pour off a little of the butter. Pour in the gin, cream, lemon juice,
salt and pepper.
- Reduce the heat, cover and simmer 2 minutes for small scallops or
3-4 minutes for larger scallops.
- Spoon the scallops and cream sauce into warm scallop shells or other
serving plate.
- Sprinkle lightly with parsley and tarragon. Serve immediately. Serves
4.
The World Feast website has a excellent food and wine matching list.
It has some excellent Chardonnay recipes including Barbecued Baby Snapper,
Green Mango Salad, Lemon Myrtle Prawns, and Thai-Style Prawns.
BBQ White with...
Very pale straw in colour, this 2005 Riesling has lovely varietal kiwi
fruit and citrus aromas, and a light dry palate. A fresh easy-drinking
wine with a refreshing zingy finish. 100% grown, made and bottled by a
small family winery in the Mornington Peninsula. Order
Now...
Roasted Chicken and Pasta
Toss
With a cooked rotisserie chicken, this meal is a snap to put together.
Most of the work can done be ahead of time.
Ingredients:
- 6 cups (1.5 litres) cooked butterfly pasta
- 450 - 900g cooked chicken, shredded
- 1½ cups (375 mL) feta cheese
- 1 tsp. (5 mL) red chili flakes
- small handful of fresh basil, torn into pieces
- ½ cup (125 mL) extra-virgin olive oil
- 3 ripe tomatoes, diced
- ¾ cup (175 g) pancetta or ham
- ½ cup seasonal vegetables, sliced or chopped into small pieces (zucchini,
peas, capsicum, etc.)
- salt, pepper and parmesan cheese to taste
Method:
- Cook the pasta, rinse in cold water, drain, place in large bowl and
toss with 1 tbsp. (15 mL) olive oil.
- Dice the feta cheese and the tomatoes.
- Cut up the pancetta or ham into ¼-inch pieces.
- Shred the chicken.
- Wash and tear the basil.
- Heat a large frypan over medium heat and pour in the olive oil.
- Add the chili flakes, pasta and chicken. Heat for about 10 minutes.
- Remove from heat and add the remaining ingredients. Toss in a large
bowl and serve, with shredded parmesan cheese if you like.
Serves 6.
|
|
|
Recommended by
cleanskins.com
supports
|
|
