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Willunga Magic Dirt Shiraz with Stout Pies
Ingredients:
- 500g beef brisket, cut into bite-sized chunks, dusted in plain flour
- 30 ml vegetable oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 large potatoes, peeled and diced
- 1 x cup of stout beer (Swell Foreign Export Stout)
- 240 ml beef broth
- Tbs tomato paste
- 1 Tsp Thyme leaves
- Salt and pepper to taste
- 1 ready-made puff pastry sheet
- 1 egg, beaten (for brushing)
Instructions:
1. Prepare the Filling:
- Toss the beef chunks in flour, salt, and pepper.
- Heat the oil in a large pot over medium-high heat. Add the beef and brown on all sides. Remove and set aside.
- In the same pot, add the onion, garlic, carrot, and potatoes. Sauté until the onion becomes translucent.
- Return the beef to the pot. Add the stout beer, beef broth, tomato paste, thyme, salt, and pepper. Stir well.
- Bring to a simmer, then cover and let it stew on low heat for about 45 minutes or until the beef and vegetables are tender and the sauce has thickened.
2. Assemble the Pie (s)
- Preheat the oven to 200°C.
- Pour the beef mixture into a baking dish (or ramekins).
- Roll out the puff pastry sheet to cover the baking dish. Place it over the filling, trimming off any excess, and crimp the edges to seal. Cut a few slits on the top to allow steam to escape.
- Brush the pastry with beaten egg.
3. Bake:
- Place the pie on a baking tray to catch any drips, then bake for 25-30 minutes or until the pastry is golden brown and flaky.
4. Serve:
- Let the pie rest for a few minutes before serving to allow the filling to settle.
Enjoy your delicious pie with a glass of Magic Dirt
05/05/2024 at 1:54 PM
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Pumpkin, Zucchini & Feta Pizza
To complement this meal, a glass of 2020 Adamo Barossa Shiraz is the perfect choice. This wine, with its fruity and slightly spicy notes, pairs well with the savory and sweet elements of the pizza. The combination of the food and wine creates a simple yet satisfying dining experience, ideal for a relaxed night at home.
Part 1: Pizza Base (Inspired by Jamie Oliver)
Ingredients:
- 1 kg plain flour
- 14 grams dried yeast (2 sachets)
- 600ml warm water
- A glug of olive oil
- a pinch of salt (do not mix directly with the yeast)
Instructions:
1. Dough Preparation: In a large mixing bowl, combine the flour, yeast, warm water, and olive oil. Mix until it forms a dough.
2. Resting: Cover the dough with a damp tea towel and let it rest until it doubles in size and you're ready to use it.
This base recipe is adapted from Jamie Oliver's approach, known for its simplicity and reliability. For more detailed instructions and variations, you can refer to [Jamie Oliver's Basic Pizza Dough Recipe](https://www.jamieoliver.com/recipes/bread-recipes/basic-pizza/).
Part 2: Toppings Preparation
Instructions:
1. Roasting Vegetables: Preheat your oven and roast the chopped pumpkin and sliced zucchini until they are soft and slightly caramelised. The size of the pumpkin pieces isn't precise, as long as they provide even coverage on the pizza.
2. Caramelizing Onion: In a small pan, soften the sliced Spanish onion with some olive oil until sweet and tasty.
Part 3: Assembling and Cooking
Instructions:
1. Roll Out Dough: On a floured surface, roll out your pizza dough to the desired thickness.
2. Adding Sauce and Cheese: Spread a layer of tomato passata or sauce over the dough, followed by a sprinkle of pizza blend cheese and a bit of dried oregano.
3. Adding Toppings: Arrange the roasted zucchini, caramelized onion, and pumpkin evenly on top.
4. Cooking: Using a small electric pizza oven, cook the pizza until the base and top are done to your liking.
5. Final Touches: Once cooked, remove the pizza and sprinkle it with good-quality feta cheese and lightly dressed rocket leaves with olive oil and white balsamic vinegar.
Enjoy!
Cut into slices and enjoy your homemade pizza with a delightful blend of flavours and textures.
Ingredients:
- Pumpkin, peeled and chopped (quantity as desired for even coverage)
- Zucchini, sliced into 5-6mm slices
- 1 Spanish onion, sliced
- Olive oil
- Tomato passata or sauce
- Pizza blend cheese
- Dried oregano
- High-quality feta cheese
- Rocket (arugula) leaves
- White balsamic vinegar
23/03/2024 at 9:43 AM
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Recipe: Burrata with Heirloom Tomatoes & Basil
Tomatoes, basil, and olive oil form a classic flavor combination, offering a balance of acidity, aroma, and richness. The introduction of burrata, with its creamy texture and mild taste, elevates the combination, bringing depth and a smooth finish to a delicious and easy to prepare dish.
Ingredients:
- 1 ball of your favourite, fresh burrata cheese
- 2 cups assorted heirloom tomatoes, sliced in different, bite sized shapes
- A handful of fresh basil leaves
- Balsamic vinegar (to taste)
- Extra virgin, McLaren Vale olive oil (to taste)
- Sea salt and freshly ground black pepper, to taste
- Sliced ciabatta bread
Ingredients:
1. Heat a grill pan over medium heat and brush the ciabatta slices with olive oil.
2. Place the ciabatta slices on the grill pan and toast until golden and crispy, with char marks, about 2-3 minutes per side. Remove and set aside.
3. On a serving plate, arrange the sliced heirloom tomatoes.
4. Carefully place the burrata in the center of the tomatoes.
5. Scatter the fresh basil leaves over the tomatoes and burrata.
6. Drizzle the dish with balsamic vinegar and extra virgin olive oil to taste.
7. Season with sea salt and freshly ground black pepper.
8. Serve the toasted ciabatta alongside the burrata and tomatoes.
9. Enjoy this dish with a glass of chilled McLaren Vale Fiano.
09/03/2024 at 9:13 AM
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Rosé Over Roses for Valentines Day with a Perfectly Paired Dish for Someone Special
Imagine gifting 3, 6 or even a dozen bottles of our finest rosé, each a testament to the care and craft we pour into our vines. These bottles aren't just wine; they're stories of sun-drenched days, cool evening breezes, and the rich terroir of our land.
Offering a bouquet of rosé is inviting your special someone to share a story sip by sip. It's a heartfelt way to mark the day promising shared moments and cherished memories.
The Perfect Pair
Recipe: Beef Carpaccio
Here's a simple yet delicious beef carpaccio that'll pair beautifully with your Valentine's rosé.
Ingredients:
- 300g premium beef fillet
- A drizzle of McLaren Vale extra virgin olive oil
- A pinch of sea salt and cracked black pepper
- A handful of fresh rocket (or Lincoln weed / wild Australian rocket that grows in many vineyards in McLaren Vale)
- Parmesan shavings, as generous as you like
- A dash of lemon juice, for that zest
- Capers, to taste.
Method:
1. First wrap the beef in Glad/Cling Wrap and chill in the freezer for about 20 minutes to an hour. Once it is a firm texture it will make slicing easier.
2. Thinly slice the beef across the grain. Lay the slices out on a plate, cover with Glad/Cling Wrap, and give them a gentle press with a rolling pin or the bottom of a pan to get them tissue paper thin.
3. Arrange the beef on your serving dish. Now, drizzle with olive oil and season with salt and pepper to taste.
4. Toss the rocket with a bit of olive oil and lemon juice, then scatter over the beef. Add Parmesan shavings and capers to round it all off with some freshly cracked pepper.
5. Serve with a chilled glass of rosé and watch the magic happen.
Enjoy!
Cheers
Matt
01/02/2024 at 4:50 PM
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