From the chairman's kitchen

In July 1995 I, retired from full time duties at Tahbilk Winery while remaining as Chairman. My wife Kay Crawford, comes from a Nagambie farming family. In the 1980's, Kay ran a small guesthouse where she made pickles & preserves for guests' meals. Together we have "launched" the "Purbrick & Crawford" range using many different methods, including old family recipes, to preserve Victoria's wonderful produce.

Our range includes Garlic Sauce, Wine Grape Jellies, Marmalades, Jams, Relishes, Pickled Walnuts & Pickled Garlic.
Please share with us the pleasure we have obtained by using our products in the following recipes.

Our "Purbrick & Crawford" range is available by mail order from:
Purbrick & Crawford
PO Box 33, Seymour, Vic, 3660
Phone: (03) 5792 4179
Email: kayjohn@skymesh.com.au
Tahbilk Wine Club Members receive a 10% discount on all purchases.

Lamb Shank Stifado

(Serves 4)
For my 80th birthday I was given, amongst many wonderful gifts, a Greek cookbook. This recipe is my version of a Rabbit Stifado (stew) from that book using lamb instead of rabbit. Kay and I considered it pretty tasty at dinner and even better when we reheated the leftovers a few days later, the meat literally melted in the mouth.
Kalí óreksi!
Ingredients

4 Lamb shanks - knuckle removed

150ml Oil

6 medium Brown Onions - peel & cut into quarters

1 tablespoon Tomato paste

5 cloves of Garlic - peeled & finely sliced

400ml Red wine (Tahbilk or Dalfarras of course!)

1 Bay leaf

2 tablespoons ground Cardamom

2 Cinnamon sticks - unbroken

1 Orange - zest and juice

4 Cloves

Salt and pepper to taste
To Prepare
Pre heat fan-forced oven to 160C.
Heat a heavy pan, add oil & when hot brown the lamb shanks all over.
Remove shanks from the pan, add onions and cook for 3 minutes then add sliced garlic & tomato paste. Cook for another 2 minutes, add the wine and reduce by half.
Return shanks to the pan with all remaining ingredients and enough water to cover three quarters of the shanks, cover with baking paper under the lid and put in the preheated oven for 3 hours.
Remove cinnamon sticks and bay leaf and discard. Using a slotted spoon remove shanks and place in a serving dish, cover and keep warm.
Strain the remaining juices into a saucepan and reduce until the sauce thickens, pour over the shanks.
The Wine
Serve with rice or mashed potatoes, and a green of your choice and a bottle of the latest Dalfarras 2008 Shiraz/Grenache/Mourvedre.

Atlantic Salmon on Potato & Tomato

(Serves 2)
Ingredients

2 salmon portions - skin off

3 waxy potatoes - peeled and thick sliced

1 tbsp olive oil

2 cloves garlic - fine diced

1 tbsp 'Purbrick & Crawford' Tomato & Chilli relish

2 ripe tomatoes - thick slice and mix with relish

2 spring onions - fine sliced white and green together

1 tsp of thyme

Salt and pepper to taste

Asparagus, snow peas or spinach
To Prepare
Preheat oven to 200C.
Cook sliced potatoes in boiling water until slightly tender, about 4 minutes, remove and drain , dry on absorbent paper.
Place potato slices in an oven-proof dish with half the thyme and all the garlic.
Drizzle with olive oil, season with salt and pepper to taste, mix together and bake uncovered for 30 minutes.
Remove potato dish from the oven and place the salmon portions on the potato, sprinkle the spring onion over the salmon then place on the sliced tomatoes and sprinkle with the remaining thyme.
Return to oven and cook uncovered for 14 minutes.
Serve with asparagus, snow peas or spinach.
The Wine
You would be hard pushed to find a much better match for both dishes than the new Trophy & Multi-Medal winning Tahbilk 2003 'Museum Release' Marsanne.

Sweet Corn and Mushroom Risotto

(Serves 2 with some leftovers!)
The Wine Club Member exclusive release 1997 'Old Block' Marsanne teams wonderfully with this dish - don't expect any leftovers with the wine though!
Ingredients

1 cob Sweet Corn - corn stripped off the cob

5 large Portobello or Field Mushrooms - mushrooms medium sliced and cut in half

1 cup Arborio Rice

1/2 tsp Chilli paste or black pepper

1 litre of Chicken or Lamb stock - heat before using

1 Brown Onion - medium diced

1 clove Garlic - fine diced

150 ml White Wine (or Red if that be your wish) - need I say your favourite Tahbilk or Dalfarras release, remember there are 600mls left to drink!

1 hand full of Continental Parsley or Coriander - rough chopped

3 tbsp Olive Oil

1 tsp Salt
To Prepare
Heat 2 tbsp oil in a heavy casserole pan, when hot add onion, garlic and chilli or pepper and cook until soft - about 4 minutes.
Add the rice and cook until slightly translucent, about 2/3 minutes, add wine stirring until absorbed.
Reduce heat to medium hot and add 2 ladles of hot stock, stir using a wave motion until all the liquid is absorbed then add another ladle of stock. Make sure each ladle of stock is absorbed before adding more.
Add the corn, salt and ¾ of the parsley or coriander , stirring as previously described.
Keep adding stock 1 ladle at a time until there is none left, about 20/25 minutes - if you run out of stock before the rice is cooked then use hot water.
While the rice is cooking heat 1 tbsp of oil in a non stick pan & gently cook the mushrooms for about 4/5 minutes & keep warm.

Place the rice on the serving plates - I prefer the rice to be on the wet side rather than too dry - and lay the mushrooms on top, sprinkle with remaining parsley or coriander. By placing the mushrooms on top & not cooking with the rissoto the flavour compliments rather than overpowers the sweet corn.

Roast Lamb wrapped in Rosemary

(Serves 4)
Even though I do say so myself, this dish was a ripper! Hope you enjoy it just as much as Kay and I did.
Ingredients

1 half leg of Lamb (approx 1.5kg) - bone removed

6 Anchovy fillets - cut in half

14 pieces of Rosemary - each about 12cm long

100g Olive Paste - or pitted Kalamatas blended into a paste

Juice of half a Lemon

Ground Black Pepper

3 lengths of kitchen string - each about 500cm long

1 tbsp Olive Oil
To Prepare
Pre heat oven to 200C.
Remove excess fat and make small incisions with a sharp knife in the meat.
Insert a piece of Anchovy in each incision and season all over with ground pepper.
Lay the three pieces of string on the work surface and lay the Rosemary pieces across the strings.
Smear the Lamb with the Olive Paste and place on the Rosemary at one end.
Gently roll up the meat so that it is covered by the Rosemary.
(A Tip Keep the ends of the strings nearest you in one hand roll with the other hand, keep your hand held string moving, when the end is reached tie each string to its other end, do not worry if it looks untidy.)
Place the Lamb in a baking dish - drizzle with Olive Oil and Lemon juice then cook for 65 minutes (medium rare).
Remove from oven & rest for 10 minutes.
Kay and I had the dish with roast potatoes, roast pumpkin and round beans.
If you do not like Rosemary use Thyme, just as flavoursome.
The Wine
Make it a Tahbilk 150th Anniversary Dinner and serve with either of the commemorative release reds - 2000 '1933 Vines' Shiraz or 2000 '1949 Vines' Cabernet Sauvignon.

Atlantic Salmon on Sliced Tomato

(Serves 2)
This recipe is simplicity personified - I mean who wants to be messing around in the kitchen when the nights are balmy and the wine delightfully chilled!
Ingredients

2 Atlantic Salmon portions - skin on

2 large ripe Tomatoes - cut into thick slices

2 Potatoes - for boiling or steaming

1 bag Spinach leaves - braise in frying pan

Salt and pepper

2 tsp Purbrick & Crawford Hot Lemon Relish
To Prepare
Pre heat fan-forced oven to 200C.
Sprinkle a little salt over the Salmon skin and rub it in repeating on the skinless side.
Place the sliced tomatoes in two rows on a baking tray with each slice overlapping the next & sprinkle with salt and pepper.
Smear a teaspoon of Hot Lemon Relish over the skinless side of the Salmon portion then place on the tomato skin side up.
Place in the preheated oven and cook for 16 minutes.
To plate up, gently lift the Salmon and tomato onto the plate then add the vegetables. I have also successfully used Linguine instead of boiled/steamed potatoes.
The Wine
I'm going to nominate the latest Cellar Door release 2009 Semillon.

Steamed Chicken with Mushrooms (& Marsanne!)

(Serves 2)
There are two reasons why I selected this recipe.
Firstly the steamer was purchased 20 years ago and had just been found hidden away. Secondly an article in a newspaper saying that steaming removed most of the fat in meat took my eye - and it does!
A very satisfying meal with an Asian influence.
Ingredients

6 Chicken thighs - bone in & skin on, cut in half

8 flat mushrooms - medium sliced

1 tbsp peeled & grated ginger

2 grinds of a pepper mill

1 tsp Sesame oil

Rice or Noodles

Your choice of vegetables - stir fried. Kay & I used capsicum, bok choy, spring onion and a stick of celery. The second time we used Snow Peas instead of Bok Choy.
Marinade

1 tbsp garlic or Worchester sauce or heaven forbid "Purbrick & Crawford" Garlic Sauce!

1 tsp salt

1/2 tsp white sugar

1 tbsp rice wine or dry sherry

1 tsp corn flour
To Prepare
Combine the Chicken pieces with the marinade and leave for 2 hours.
Remove the chicken and place on a shallow heat proof dish with the sliced mushrooms on top.
Sprinkle with the grated ginger, pepper and sesame oil and put the plate in a steamer and cover.
Steam covered for 23 minutes on medium high.
Serve with rice or noodles and vegetables.
The Wine
Either of our latest Trophy winning Marsannes would team very well - 2000 '1927 Vines' or 2003 'Museum Release'.

Punjabi Lamb Cutlets

(Serves 3)
I have become very interested in Indian food in the last 12 months - the full & robust flavours have really got to me. Enjoy this wonderful recipe!
Ingredients

6 Lamb cutlets - trimmed

3 tbsp vegetable oil

2 tsp cardamom seeds - leave whole

2cm cinnamon stick

6 brown pepper corns - leave whole

3 cloves - whole

1/4 tsp chilli powder

1 bay leaf

1 brown onion - peel cut in half and medium slice

4 cloves garlic - make into paste with a little water

10gm fresh ginger - peeled & cut into julienne strips

2 tsp Salt

1/2 tsp cumin - ground

2 large tomatoes - cut into small wedges

100ml water

1 tsp coriander - ground

1/2 tsp garam masala

Small handful of fresh coriander - chopped
To Prepare
Heat oil in a non stick pan & when hot add cinnamon, whole spices, chilli and bay leaf.
Cook for about 30 seconds, add sliced onion and cook until browned.
Add the cutlets and brown on both sides, and then add the garlic paste, ginger, salt, cumin and tomato wedges and stir fry for 5 minutes.
Add 100ml of water, bring to the boil and reduce heat to medium, cook covered for 5 minutes, remove cover and cook for another 3 minutes.
There should be a small amount of gravy left - if not add a dash of boiling water.
Add the ground coriander, garam masala and fresh coriander, mix all together.
Serve on boiled rice.
The Wine
The spicy exuberance of the Dalfarras 2006 Shiraz would work a treat.

5 Hour Lamb Caserole

(Serves 4)
This is one of the easiest meals! Have all the veggies cut and ready, brown the meat, add the onions etc, throw all the vegetables and the wine and water into the pan, seal and forget for 5 hours
Ingredients

1kg half shoulder of lamb - do not roll

50ml Olive Oil

4 rashers of streaky bacon

2 red onions - peeled and quartered

3 cloves of garlic - peeled and quartered

1 large bouquet garni rosemary and thyme

3 large waxy potatoes - peeled and cut into chunks

1 celeriac - peeled and cut into chunks

4 medium carrots - washed and halved lengthways

2 medium parsnips - washed and halved lengthways

350ml white wine (Tahbilk or Dalfarras)

350ml water

Salt and ground black pepper - to season lamb
To Prepare
Pre heat fan-forced oven to 150C.
Put oil in a large heavy casserole pan, season lamb well and add to pan and brown all over on stove top.
Add bacon, onions and garlic - cook for another 4 minutes.
Add the herbs, vegetables, wine and water - bring to the boil.
Seal pan tightly with foil or baking paper then cover with the lid.
Place in the pre heated oven and cook for 5 hours.
To serve, pull away portions of the meat and add a selection of vegetables - if you want a green I suggest steamed round beans.
The Wine
Any of our latest 2009 vintage Cellar Door reds would work well with this dish - my particular favourite is the Mourvedre.

Chicken Rogan Josh

(Serves 4)
Kay and I have found this to be a most enjoyable dish indeed!
Ingredients

8 Chicken thighs - skin off and boned cut into 1/4's

1 tbsp fresh ginger - peel, finely chop & grind into paste

75 ml water

2 brown onions - peeled and chopped

2 tbsp canola oil

5 tomatoes cut into 1/4's or a tin of chopped tomatoes

200ml chicken stock

200ml plain yoghurt

Juice of a 1/2 lemon
Spices

1/2 tsp ground black pepper

1 tsp ground cumin

1 tsp ground coriander

1/2 cinnamon stick

1 tsp ground cardamom

1 tsp cayenne

2 tsp salt
To Prepare
Preheat oven to 180c.
Add oil to a large casserole and heat on medium high. When hot brown chicken pieces all over, take out and set aside.
Reduce heat and cook onion until soft then add the spices and cook for about 30 seconds.
Add garlic, ginger paste & water - stir to combine. Add chicken pieces, chicken stock, tomatoes and lemon juice.
Stir in the yoghurt a tablespoon at a time, bring to the simmer, tightly cover the casserole and place in preheated oven for 1 hour.
Steamed Arborio rice and bok choy or spinach compliment the dish but the choice of vegetables is yours.
The Wine
The latest Tahbilk 2008 Chardonnay works very nicely indeed with this dish!

Barramundi cooked in Tahbilk Marsanne and Orange Juice

(Serves 2)
Ingredients

2 Barramundi Fillets

2 Oranges - juiced and strained

200ml Tahbilk 2009 Marsanne

2 Garlic Cloves - fine diced

2 Sprigs of Fresh Thyme or 1/2 teaspoon of Dried Thyme

Salt & Pepper

4 Small White Potatoes - boiled

Spinach - steamed

Oil or Butter - 1 tablespoon of either
To Prepare
Heat a non stick pan on medium and when hot add oil or butter and allow to heat.
Add garlic and thyme, cook until the garlic starts to change colour - about 2 minutes.
Increase the heat to medium high and add the 2009 Marsanne (pouring a glass for yourself at the same time!) reducing the liquid to half. Add the orange juice and reduce again to half.
Reduce heat to medium, place fish in the pan and spoon over some of the liquid. Cook for 3 minutes, turn fish over and cook for another 4 minutes (a thick fillet might require a little more time)
Remove fish from pan and set aside in a warm place. Check remaining liquid and season to your taste. Reduce liquid to two tablespoons. Place the spinach in the middle of the plate, top with a fillet of Barramundi, pour the remaining liquid over the fish add the potatoes and Bobs your uncle.
The Wine
No prizes for guessing that the latest Tahbilk 2009 Marsanne works a treat, equally so either of the Tahbilk 2009 Viognier or 2009 Roussanne.

Fusilli with Prawns and Smoked Salmon

(Serves 2)
Ingredients

250 grams Fusilli

250grams peeled Green Prawns - sliced lengthways

100 grams Smoked Salmon - sliced into 1 cm strips

1/2 a small Brown Onion - peel and fine slice

2 cloves Garlic peel and fine chop

Olive Oil

1 cup of Cream - full or light (your preference)

60 ml Tahbilk 2009 Grenache

Juice of half a Lemon

1/3 cup fresh Coriander - chopped

1/3 cup Broad Leaf Parsley - chopped

15 grams Grana Padano or Parmesan Cheese - coarse grated

Salt and Pepper - to taste

To Prepare
Cook the Pasta, drain and return to the pot, add a little Olive Oil, toss and set aside, keeping warm.
Heat a non-stick pan wipe over medium to high heat. Add Prawns and cook until they turn pink (around 1½ minutes), set aside and keep warm.
Add 40ml Olive Oil to the pan (do not wash it) and when medium hot add the chopped Garlic and sliced Onion - cook until soft, about 5 minutes then add the Wine, Lemon Juice, Coriander and Parsley.
Cook until the liquid has been reduced by three quarters, add Cream and mix well.
Check for flavour and season to your taste.
Let the sauce come to the boil add the cooked Prawns mixing all together.
Add the Pasta to the Prawn sauce, mix together and plate up, lay the Smoked Salmon strips on top.
The Wine
The current release 2009 Grenache of course!

Rack of Lamb with Mango Chutney

(Serves 2)
I enjoy adding different flavours to the food I cook and this is a good example of an unusual combination that I think works very well - I hope you agree!
Ingredients

An 8 Boned Rack (or same size Loin if preferred)- fat removed

2 x Pink Potatoes

300gm Kent Pumpkin - cut into two

250gm Round Beans

Salt

1 Tablespoon Mango Chutney

1 Tablespoon Rolled Oats - crumbled

Plain Yoghurt or Butter
To Prepare
Preheat oven to 220C.
Cut Potatoes in half lengthways and place on ovenproof plate along with the Pumpkin.
Place in preheated oven and cook for 50 minutes.
Mix the Mango Chutney and Rolled Oats together to make a paste and spread over topside of Rack or Loin and place on an ovenproof plate.
Steam the Beans for 7 minutes while the Lamb is cooking, keep warm until ready to serve.
When Potato and Pumpkin have cooked for 27 minutes add the plate with the Lamb and cook for 16 minutes.
Remove the Lamb and cover to keep warm while the Potato and Pumpkin cook for the remaining 7 minutes.
Plain Yoghurt with the Potato is preferred as it adds another dimension to the dish.
The Wine
Very hard to go past the latest 2004 '1860 Vines' Shiraz or to keep it in the 'family', the 2004 'Eric Stevens Purbrick' Shiraz. If it is a tight budget week then the Tahbilk 2006 Shiraz works wonderfully also.

Oven Baked Barramundi with Mussels

(Serves 2)
Ingredients

2 250/300g Barramundi Fillets

2 Waxy Potatoes - cut in half and bake in oven for 55 minutes

1 bag washed Spinach - cook in a non-stick pan on low heat until it begins to wilt, remove & keep warm

12 Asparagus Spears - cook in boiling water for 3 minutes, remove and keep warm.

12 fresh cooked Mussels - buy 1 kg and have the rest with Pasta the next day

2 Tsp 'Purbrick & Crawford' Hot Lemon Relish

3 thin slices of fresh Ginger

4 Tsp Olive Oil

1/2 cup chopped Coriander

Salt
To Prepare
Pre heat oven to 220C.
Remove beard from the Mussels and place in a saucepan with 1/2 cup of water or white wine.
Cook on high heat and once opened, remove to a bowl using tongs - it will take 4 to 5 minutes.
Tear a sheet of aluminum foil for each piece of fish, enough to fold into a parcel, and put 2 teaspoons of Olive Oil on each then place Barramundi on top.
Smear 1 teaspoon of Hot Lemon Relish on top of each portion of fish; add 2 slices of Ginger, a pinch of salt, six Mussels and half the Coriander.
Carefully fold the foil into a parcel and transfer to the preheated oven - cook for 9 to 10 minutes.
To Serve
Place spinach in the middle of a warmed plate, position the Barramundi on top, add asparagus and baked potato and there you have it!
The Wine
The young & feisty 2009 Roussanne and this dish will be like a marriage made in heaven.

Chicken Wing Casserole

(Serves 2)
The Estate release 2009 Sangiovese alongside this Casserole works a treat!
Ingredients

6 Chicken wings - wing tips removed

2 Tbsp Olive Oil

1 Parsnip - peeled and cut into 30mm quarters

1 Large Carrot - peeled and cut into 30mm quarters

3 Pink Potatoes - peeled and cut into thick slices

10 Small mushrooms - wipe, stem and leave whole

1 Large Onion - peel, cut in half & again into half rings

2 Sticks of Celery - cut into large pieces

2 Cloves of Garlic - peel and fine chop

1 Piece of Preserved Lemon - adds to the flavour

1 Tsp Dried Thyme (3 sprigs of fresh if available)

1 Tsp Salt

1/2 Cup of Wine - red or white, Tahbilk or Dalfarras

1/4 Cup Chicken Stock (use water if not available)
Spice Mix

2 Tbsp Plain Flour

1 Tsp Cumin

1 Tsp Salt

1/2 Tsp Ground Black Pepper

1/2 Tsp Ground Ginger
To Prepare
Pre heat oven to 200C.
Combine spice mix ingredients & dust over wings.
Put the oil into a heavy casserole dish and bring to high heat, add dusted wings and brown all over - about 5 minutes.
Remove chicken, reduce heat and add onion and garlic, cooking until the onion starts to change colour - careful not to burn.
Add wine stirring into the onion & allow most of the liquid to reduce, then add chicken and all the vegetables plus the stock and salt.
Place greaseproof paper over the pan & then put on lid - this gives a better seal - before placing in the pre heated oven for 75 minutes.

Atlantic Salmon - My Way

(Serves 2)
A simple but wonderfully tasty dish ideally suited to the Trophy winning 2008 Viognier (see Web Specials).
Ingredients

2 portions of Atlantic Salmon with skin on

2 Tsp of one of the following from the "Purbrick & Crawford" range - Chilli Jam, Hot Lemon Relish, Tomato Relish or Lemon Chutney

Salt

Oil
To Prepare
Pre heat oven to 200C.
Rinse and dry the Salmon portions and put on a plate skin side up and sprinkle & then gently rub in 1/2 tsp of salt on each.
Heat a non stick pan to high heat.
Place Salmon in pan skin side down and cook for a maximum of two minutes.
Remove from pan and put on an oven proof plate skin side down.
Smear 1 tsp of your "Purbrick & Crawford" selection over the Salmon and then place in oven and cook for 8 minutes.
Serve with your choice of Asparagus or Bok Choy

Thin Cut Lamb Loin with Spring Onions

(Serves 2)
A tasty little dish that will go very nicely indeed with the latest Everyday Drinking 2003 Shiraz!
Ingredients

300g Lamb Loin - Cut across into thin slices

8 Spring Onions - Slice into long slivers, white and light green parts only

3 Cloves of Garlic - Peel and thin slice

4 peeled slices of Ginger - Cut into fine slices

4 Tbsp Canola Oil

150g Button Mushrooms - Wipe and trim off stem

1 Red Capsicum - Deseed & slice lengthways (5mm wide)

16 Snow Peas - Top and cut in half
Marinade

1 Tbsp Soy Sauce

1 Tbsp 'Purbrick & Crawford' Garlic Sauce (If you don't have any 'Purbrick & Crawford' Garlic Sauce call me to order! Or increase the Soy Sauce)

2 Tsp Dry Sherry

1 Tsp Cornflour
Sauce (Combine all ingredients)

1/4 Tsp Salt

1/2 Tsp Ground Black Pepper

2 Tsp Soy Sauce

2 Tsp Dry Sherry

1 Tsp Sesame Oil

1 Tbsp Water
To Prepare
Gently stir the lamb & marinade ingredients together until lamb is coated - leave in bowl for 30 minutes.
Heat the Wok until hot & swirl in 2 tbsp of oil.
Add the capsicum, button mushrooms and snow peas turning and tossing for 2 minutes - do not over cook as the vegetables need to remain crisp.
Remove to a warm serving plate and keep warm.
Re heat Wok & swirl in remaining oil - add the garlic and ginger turning until they start to colour. Put in the lamb and turn for 30 seconds, add the sliced spring onions, combine with the lamb then add the sauce.
Keep tossing until the lamb is cooked and most of the sauce is absorbed - about 2 minutes.
Return the cooked vegetables to the Wok and toss with the lamb.
Remove to the serving plate, sprinkle with a few drops of sesame oil.
Serve with steamed rice.

Poached Quail with Noodles and Spinach

(Serves 4)
This is not a flight of fancy - it is delicious!
Ingredients

4 large Quail - Rinse and pat dry.

10cm piece of Ginger - sliced

3 Spring Onions - trimmed and cut into 2cm pieces 1 small Red Chilli - chopped, or ½ tsp of Chilli paste

1 stick of Lemongrass - trim and split lengthwise

5 Star Anise

2 tablespoons Brown Sugar

125ml Dry Sherry

125 gms Noodles

250 gms Spinach
To Prepare
Fill each Quail with Onion and a slice of Ginger.
Place remaining Spring Onion, Ginger, Chilli, Lemongrass, Star Anise, Brown Sugar and Dry Sherry into a saucepan.
Add the Quail and cover with cold water and place a plate on top of the quail to keep them submerged.
Bring to the boil, and boil for 90 seconds - not a second more - turn of the heat and over with a tight fitting lid and cool for 4 hours then refrigerate overnight.
Remove Quail then strain and reserve liquid and remove flesh from carcasses.
Place 2 cups of reserved liquid in a saucepan and cook over high heat until reduced by half.
Cook Noodles & Spinach separately - drain well.
To Serve
Serve on bed of Noodles topped with Quail, the reduced liquid and Spinach.
Note: Do not reheat Quail before serving - they will become tough.
The Wine?
Kay and I found the Tahbilk 2009 Verdelho to work very nicely with this dish.

Stir-fried Pork with Bean Sprouts

(Serves 4)
A little touch of the Orient to spice up your Winter dining!
Ingredients

250gm Pork Loin or Fillet- Cut into match stick sized pieces

1 Green & 1 Red Pepper halved lengthwise seeded and sliced lengthwise into thin strips

90ml Canola Oil

4 thin slices of fresh Ginger cut into fine threads

450 gm Bean Sprouts

12 small Button Mushrooms - uncut

½ tsp Salt

3 peeled cloves Garlic finely chopped

3 Scallions halved lengthwise, cut into 5 cm sections, white and green pieces kept separate

2 tbsp Medium Dry Sherry
Marinade

1/4 tsp Salt & 1/4 tsp Sugar

2 tsp light Soy Sauce

1 tsp Purbrick & Crawford Garlic Sauce

1/2 tsp fresh ground Black Pepper

1 tsp Medium Dry Sherry

1/2 tsp Corn Flour & 1 tbsp Water
Sauce

1/2 tsp Corn Flour

3 tbsp Water

2 tbsp Oyster Sauce
To Prepare
Place the pork in the marinade for 20 minutes.
Mix sauce ingredients together and put aside.
Heat a wok over high heat until smoke rises then add half the oil, the ginger and as it sizzles the bean sprouts, green and red capsicum and the mushrooms.
Season with 1/2 tsp of salt and then turn and toss for about 3 minutes. Remove to a warm serving plate.
Wipe the wok with paper towelling, reheat and add the remaining oil, add the garlic and white parts of the scallions, stir a few times then add the pork.
Toss for about 30 seconds, until the pork begins to turn opaque, splash the 2 tbsp of sherry around the sides of the wok and continue to stir until the pork is cooked - about 60 seconds.
Pour the well mixed sauce on to the pork stirring as it thickens, add the green parts of the scallions, stir a few times then scoop the pork on to the vegetables.
Serve with rice, or noodles if you prefer.
The Wine
The spicy freshness of the latest Dalfarras 2006 Cabernet/Sangiovese works a treat with this dish.

Herbed Rabbit Casserole

(Serves 4)
A rustic country favourite of mine!
Ingredients

1.5kg Rabbit - Cut into even sized pieces (loin & hind quarters preferred)

30ml Canola Oil

1 tbsp Plain Flour - for dusting rabbit pieces

200ml Chicken Stock

200g of Chopped Tomato (tinned or fresh)

Potatoes for baking

Salt and Pepper - season to taste
Marinade

1 medium Red Onion - medium diced

3 Garlic Cloves - whole with skin on

150ml Tahbilk or Dalfarras white wine

30ml Olive Oil

1 sprig Rosemary

1tbsp Mixed Herbs
Add rabbit to marinade in a bowl, mix well and marinate in refrigerator for 2/3 hours
To Cook,
Pre heat oven to 200C
Remove rabbit from marinade & dust with flour - reserve the marinade.
Heat 15ml of oil in a casserole pan; add half of the rabbit pieces and brown all over for 3 to 4 minutes.
Set aside, add the remaining oil and brown the rest of the rabbit pieces.
Return all rabbit pieces to the casserole pan, add the tomato, reserved marinade and chicken stock.
Season to taste; stir to mix with the rabbit pieces.
Cover and bake in oven for 90 minutes - if not tender, leave for another 10 minutes.
Serve with baked potatoes and round beans.
Chairman's Note: After the rabbit is removed you can make a lovely flavoursome sauce by reducing the remaining liquid in the pan over a medium heat.
The Wine
Serve Dalfarras 2008 Pinot Grigio/Viognier with this dish.

Cantonese Style Marinated Pork Fillet

(Serves 2)
Ingredients

500 gms Pork fillet, or loin if you prefer.

Bok Choy with the stems thick diced

Red Capsicum cut into bite sized pieces

Zucchini sliced but not too thick

Broccolli cut into small florets

1 tablespoon Soy Sauce

1 tablespoon Oyster sauce

1 teaspoon Sesame oil
Marinade

1 tablespoon "Purbrick & Crawford" Garlic Sauce

1 tablespoon Soy Sauce

1 tablespoon Char Sui Chinese BBQ sauce

2 tablespoons Honey

1 garlic clove - peeled and crushed

1 cm piece of ginger - slice fine
To Prepare
Place all the marinade ingredients in a bowl, mix well.
Add the Pork and place in refrigerator, leave for at least 10 hours - turning the Pork a few times.
Pre heat oven to 180C.
Sear the meat on all sides in a pan over medium heat, about 4 minutes.
Place meat in a roasting dish and cook in the oven for 7 minutes and then set aside covered with foil and allow to rest for a further 4 to 5 minutes.
Stir fry the vegetables in a wok or pan (2 to 3 minutes) adding the Soy Sauce and the Oyster Sauce just before the vegetables are cooked then add the Sesame Oil and stir through.
When ready cut the Pork into 5mm slices and place on top of the vegetables.
Serve with steamed rice or mashed potatoes.
The Wine
2009 Viognier would work superbly with this dish.

Roast Chicken wrapped in Rosemary

(Serves 3 to 4)
Last year, Father Christmas brought Kay and I a cook book which was different in its approach to preparation and cooking and the first recipe we tried was Lamb wrapped in Rosemary - it was stunning!
So the question was asked, why not a chicken?
This dish has been cooked twice in rosemary and once in thyme and each time it was moist and full of flavour, hot or cold.
Ingredients

1 Chicken - about 500 gm

14 branches of Rosemary each about 120 mm long

2 cloves of peeled Garlic

Juice of one Lemon

Olive oil

Salt

2 lengths of kitchen string each about 400 mm long
To Prepare
Pre set oven to 220C.
Wipe out and salt the chicken cavity and insert the Garlic cloves.
Place strings side by side on your kitchen bench 60 mm apart and lay the rosemary branches across them.
Rub a little salt on to the chicken then brush with olive oil.
Place the chicken on the rosemary and bring the strings with the rosemary up and over, tie firmly to keep the rosemary in place - it does not have to look pretty.
Put in a baking dish, pour over the lemon juice an cook in the heated oven for 45 to 50 minutes.
Serve with your choice of baked vegetables and steamed greens.
The Wine
The Dalfarras 2006 Shiraz/Viognier will team wonderfully with this dish.

Seared Lamb Loin

(Serves 2)
Ingredients

300gm Lamb Loin

4 Potatoes - for mashing

2 Red Capsicum

1 Eggplant

Rocket

Marinade
Mix together

2 Tablespoon "Purbrick & Crawford" Garlic Sauce

2 Tablespoon Rice Wine or Dry Sherry

1 Teaspoon Salt

1 Teaspoon "Purbrick & Crawford" Mountain Pepper Mustard

1/2 Teaspoon Ground Coriander

1 Teaspoon Ground Ginger

1/4 Teaspoon Cumin

To Prepare
Marinate lamb for 2 to 6 hours in refrigerator.
Heat a frying pan until very hot, add lamb - sear brown on all sides and set aside.
Mash potatoes and keep warm.
Put capsicum in very hot pan and sear until skin begins to blacken. Place on a plate & cover with cling wrap until cool then remove skin.
Brush sliced eggplant with olive oil and cook on medium heat in pan until tender - 3 minutes per side.
Place seared lamb loin in oven pre heated to 200C & cook until medium rare - about 9 minutes.
Remove and allow to rest for 10 minutes.
Slice lamb into 1cm slices and serve on bed of mashed potatoes, capsicum and eggplant surrounded with rocket. A drizzle of dressing goes well.
And The Wine
Would work wonderfully with the spice and berry fruits of the latest Tahbilk 2006 Shiraz.

Atlantic Salmon on Mashed Potato

(Serves 2)
Ingredients

2 Salmon Fillets

3 Potatoes

150 gms Round Beans

2 tspn Pesto

2 tspn Purbrick & Crawford Hot Lemon Relish.

Olive Oil

Salt & Pepper

To Prepare
Peel and quarter potatoes, place in pot of cold salted water bring to boil & cook until tender.
Coarse mash potatoes add a drizzle of Olive Oil and season to taste - keep warm.
Trim and steam or boil Round Beans until cooked. Place in bowl with 1 teaspoon of Olive Oil, keep warm.
The Salmon can be pan fried or cooked in a preheated oven to 200C.
Season well with salt & pepper.
To pan fry, cook fish on each side (skin side first) in a lightly oiled pan for 2 to 3 minutes turning carefully.
Remove from pan, set aside and keep warm. If using an oven, place fish on a heat proof dish and cook for 9 minutes.
Remove, set aside and keep warm.
To Serve
Place mashed potato on a plate with Salmon on top and then add the Round Beans.
To finish spread the Pesto and Purbrick & Crawford Hot Lemon Relish over each fish.
Then enjoy alongside a glass of 2009 Marsanne.

Mushroom Risotto

(Serves 4)
Ingredients

1 litre Chicken stock

100 ml White Wine

3 tablespoons Olive or Canola Oil

1 Onion (fine diced)

2 cloves Garlic (fine chopped)

300gm flat Mushrooms (use portobello to add extra flavour)

300gm Oyster mushrooms (both mushroomsa to be medium sliced)

1 handful of Parsley (chopped)

300gm Arborio rice

2 tablespoons Parmesan cheese
Method
Blend a third of the flat mushrooms with the stock and heat in a saucepan.
Add oil to a pot or pan and saute onion and garlic until transparent (about 3 minutes) and then add rice and fry until opaque.
Add white wine and stir until absorbed into the rice. Reduce heat to medium low and add 2 cups of warm mushroom stock - stir with rice until absorbed. Add another cup of stock, making sure rice is always covered, and continue the same procedure until all the stock is absorbed by the rice (approximately 20-25 minutes).
In a separate frying pan saute the remaining mushrooms (flat first) until tender.
When rice is cooked to your taste, stir the mushrooms through the rice and add parsley and half the parmesan.
Adjust seasonings & serve in large bowls with the remaining parmesan on top.
And The Wine
This is a dish that would suit either a white or red, depending on your own preference. Either of the current Dalfarras triple blends - 2008 Shiraz/Grenache/Mourvedre or 2009 Marsanne/Roussanne/Viognier - would work.

Lamb Shank Rogan Josh

(Serves 4)
Ingredients

4 fore quarter lamb shanks

2 tbsp plain flour

1/2 tsp chilli powder

1 tsp ground coriander

1/2 tsp ground ginger

1/2 tsp salt

Pinch of nutmeg

1 large onion, thinly sliced

2 tbsp olive oil

1 1/4 cups plain yoghurt

450 ml beef or lamb stock

1/2 tsp ground cardamom

1 tbsp Purbrick & Crawford Garlic Sauce

3 medium tomatoes, cut into 8 wedges each
Method
Mix together the flour, chilli, coriander, ginger, salt and nutmeg.
Dust the lamb shanks in the spiced flour , reserving any excess.
Preheat the oven to 170/C.
Pour the oil into a heavy casserole pan and place over high heat.
Cook the lamb shanks for about 8 minutes, until well browned all over, transfer to a large plate and set aside.
Reduce heat, add onion to the pan and cook for 8/10 minutes until golden brown.
Add the reserved spiced flour and cook for 1 minute stirring continuously, add the yoghurt and stock, stir until well mixed - about ½ a minute.
Return the lamb to the pan ,add the cardamom and garlic sauce, bring to the boil. Cover tightly place in the oven and cook for 1 ½ hours.
Add the tomato wedges and cook for another 1 1/2 hours.
The longer this is cooked the more tender the lamb shanks become -add a splash of water if it starts to dry out towards the end.
Serve hot with rice or mashed potatoes - delicious!
And The Wine
I will be enjoying my Lamb Shank Rogan Josh with the latest Tahbilk 2006 Cabernet Sauvignon!

Fried Noodles with Garlic Chicken and Prawns

(Serves 3)

180gm (3 blocks) Long Life Dried Noodles - Boil for 5 minutes, rinse with cold water drain & set aside

2 Tablespoon Oil

2 cloves Garlic - crushed

1 small Red chilli - remove seeds & finely chop

250 gm Chicken Breast - thinly sliced

4 Spring Onions - White & Green together

1 Tablespoon Purbrick & Crawford Garlic Sauce

2 Tablespoon Fish Sauce - add to Garlic Sauce

2 Tablespoon Lemon juice

3 Tablespoon fresh Coriander - chopped

200 gm cooked Prawns - shell & rough chop

1/2 cup Roasted Peanuts - coarse chopped

1/2 cup Fresh Bean Sprouts.
To Cook
Heat wok and add oil. When hot add Garlic and chilli - toss until Garlic changes colour.
Add Chicken toss and turn until lightly browned. Add Onion, combined Sauces, Lemon Juice, Coriander and half the Peanuts - toss to combine.
Add Prawns and Noodles & stir fry until heated through about 2 minutes.
To Serve
Garnish with Bean Shoots & remainder of Peanuts.
The Wine!
The Cellar Door & Wine Club only 2007 'Museum Release' Riesling for mine here.

Slow Cooked Lamb Shanks

(Serves 4)

4 Forequarter Lamb Shanks - bone cut once, trim off any excess fat

1 Cup of Flour mixed with 1 Teaspoon Salt

3 Tablespoons Olive Oil

1 Celery Stick/1 Large Carrot/1 Medium Red Onion/3 Medium Field Mushrooms/3 Garlic Cloves - all finely chopped

250g Tomatoes - fresh or tinned/rough chopped

Bouquet Garni or 1/2 Teaspoon Dried Rosemary or Thyme

1 Teaspoon each Salt & Ground Black Pepper

1 Tablespoon Purbrick & Crawford Garlic Sauce

100 ml Tahbilk Shiraz or water if you must
To Cook
Pre-heat oven to 100C
Place ovenproof casserole dish on high heat hot plate & add Olive Oil.
Dust Shanks with Flour; shake off excess and place in casserole dish - brown all over (about 3-4 minutes), remove and set aside.
Reduce heat to medium and add Onion, Garlic - cook for 1 minute and then add Celery, Carrot and Mushrooms and cook for a further 4 minutes.
Add the wine (or water), stir & add Lamb Shanks, Tomatoes, Herbs, Salt, and Pepper & Garlic Sauce.
Cover dish with oven proof paper and put the lid on.
Place in pre-heated oven for six hours (no peeking). When time is up, remove the Shanks and keep in a warm place.
Drain the cooked vegetables through a sieve to obtain the juice from which you can make a sauce.
To Serve
Serve a Lamb Shank on each plate with your choice of green vegetable, mashed potato or rice & juice/sauce
The Wine!
For that special occasion either of the latest release 2004 "Eric Stevens Purbrick" reds - for general consumption the 2006 vintage Shiraz and Cabernet Sauvignon will work equally well.

Spanish Chicken in Tomato and Capsicum Sauce

(Serves 4)
Kay and I both find this recipe a "ripper" - easy and full of flavour!
Ingredients

8 Chicken Legs - skin off

35g (1/2 cup) Plain Flour

50ml Olive Oil

1 Red Onion - sliced

2 Cloves Garlic - finely chopped

100g Prosciutto - cut into approx 6 x 3cm slices

100ml young Marsanne - the remaining 650ml are for the Chef!

4 Tomatoes - peeled and roughly chopped

1 Red Capsicum - cut into 3cm pieces

1 Green Capsicum - cut into 3cm pieces

2 Tablespoons "Purbrick & Crawford" Hot Lemon Relish

2 Tablespoons Flat Leafed Parsley - chopped

1/2 Teaspoon Ground Black Pepper
To Cook
Dust Chicken Lightly with flour and shake off excess.
Place prepared Tomatoes and Capsicums in a large bowl, add Hot Lemon Relish and gently mix - set aside.
Heat Olive Oil in a large casserole and brown Chicken Legs all over using a medium heat.
Remove Chicken from the casserole and set aside.
Add Onion, Garlic and Proscuitto to the same pan and cook for 3 to 4 minutes, or until Onion is soft. Return chicken to the pan, add the Wine (have a glass yourself!), along with the Tomato and Capsicum mix, chopped Parsley and ground Pepper.
Cover and cook for 40 minutes or until Chicken is tender.
Season to taste and serve with boiled rice.
The Wine
Serve with the current release Cellar Door 2009 Cabernet Franc.

Seared Salmon on Noodles with Snowpeas

(Serves 4)
Ingredients

4 x 250 gm Salmon Portions

60 ml "Purbrick & Crawford" Garlic Sauce

40 ml Virgin Olive Oil

1 tbsp Vinegar (any kind) or Dry Sherry

1/2 tsp Finely Diced Peeled Garlic

1/2 tsp Finely Diced Peeled Ginger

1/2 tsp Finely Diced Red Chilli (seeds removed)

1/2 tsp Finely Diced Lemon Grass (outer leaves removed)

1/4 tsp Salt
To Cook
Combine all ingredients and pour over Salmon and marinade for one hour.
Bring a non-stick pan to high heat.
Remove Salmon portions from the marinade place skin-side down and cook for 3 minutes (Warm remaining marinade for later use). Turn over and cook the other side for 2 minutes.
Set aside in a warm oven.

24 Snowpeas - Top Snowpeas, steam for 1 minute and set aside in warm oven.

Noodles (your preference) - Prepare as per instructions on packet and fry in hot pan for 1 minute. Set aside and keep warm.

To Serve
Place Noodles in the middle of 4 warm plates. Lay a portion of Salmon on the noodles & spoon 1 tbsp of warmed marinade over the top, drizzling a further 2 tbsp around the noodles. Place 6 Snowpeas in a fan shape on side of plate. Serve (and delight in!) immediately
The Wine
A treat with the Wetlands Cafe and Wine Club exclusive Dalfarras 2009 Marsanne/Roussanne/Viognier.

Brown Trout with Tomato & Garlic Sauce

(Serves 2)

Preheat oven to 200C or on a lidded gas barbecue at medium high temperature

2 Small or 1 large Brown Trout
Trout should be already cleaned. Wash & dry with paper towelling.

Tomato Stuffing - 2 Medium Tomatoes, 2 Tablespoons "Purbrick & Crawford" Garlic Sauce, 1 Teaspoon Salt
Dice the Tomatoes and mix with Garlic Sauce & Salt.
Preparation
Place trout on a sheet of aluminium foil & spoon some of Tomato Stuffing into the cavity, with the rest over the remainder of the fish. Bring the edges of the foil together to make a sealed parcel. Place in Oven or on the Barbecue and cook for 20 minutes.
Serve with
Potatoes - steamed, mashed or chipped (whichever is your preference) Salad or Snowpeas.
The Wine
Wonderful with the Trophy winning 2003 'Museum Release' Marsanne.

Steamed Prawns or Scallops (or both) on Spinach Noodles with Citrus Sauce

(Serves 2)

Preheat Oven to 70C

12 Green Prawns or 12 Scallops
Peel and de-vein Prawns. Wash Prawns and put aside. If using Scallops wash and put aside.

Citrus Sauce - 1/2 Lemon, 1 Orange, 1 Tbsp. "Purbrick & Crawford" Garlic Sauce, 2 Tbsp. Olive Oil, 1/4 Tsp. Salt.
Juice and strain the Orange and Lemon, mix with Garlic Sauce, Olive Oil and Salt. Pour into oven proof bowl and keep warm in oven.

150 Gms. Snow Peas
Top and string Peas. Place in a steamer over boiling water and steam for 2 minutes. Remove and place in the oven in a separate bowl with a tablespoon of the citrus sauce.

2 Blocks of Dried Spinach Noodles, Salt
Bring pot of salted water to boil. Add Noodles and cook for 6 minutes. Drain and keep warm.
To Cook Prawns or Scallops
Place half the Prawns or Scallops in a steamer, steam for 3 minutes then put into bowl with Citrus Sauce. Repeat with the remaining Prawns or Scallops.
To Serve
Mound half the Noodles on each plate. Place half the Prawns and or Scallops on top of each, position Snow peas around the edge and pour warm Citrus Sauce over the top. I would suggest some Crusty Bread or Rolls to sop up the sauce.
The Wine
Give the youthful exuberance of the Tahbilk 2009 Sauvignon Blanc a whirl with this dish.

Tuna with Garlic Potato Mash & Snow Peas

(Serves 2)

3 Potatoes/4 Cloves "Purbrick & Crawford" Pickled Garlic (or 1 Clove Raw)/Olive Oil
Peel & quarter Potatoes, place in a pot of cold salted water and bring to boil, cook until tender. Coarse mash Potatoes, add a drizzle of Olive Oil and finely chopped Garlic, season to taste, Keep warm.

150 grams Snow Peas/1tspn "Purbrick & Crawford" Garlic Sauce/1 tspn Olive Oil
Top & string Peas. Steam for two minutes, place in bowl. Mix Garlic Sauce & Olive Oil and pour over Snow Peas. Keep warm.

2 Tuna Steaks/"Purbrick & Crawford" Red or White Wine Mustard or Hot Lemon Relish/Olive Oil/Salt
Lightly smear one side of each Tuna Steak with Mustard or Hot Lemon Relish, brush lightly with Olive Oil and sprinkle with Salt.
Wipe a heavy non-stick pan with Olive Oil and heat to medium high.
Place Tuna in pan (Mustard or Relish side down), cook for 1 minute. Brush Tuna with more oil and turn over - cook for a further 1 minute.
To Serve
Remove Tuna from pan, serve on a mound of Potato Mash and surround with Snow Peas.
The Wine
The richness and flavour of the Wine Club Everyday Drinking 2006 Chardonnay would suit this dish well!

Whole Baked Fresh Water Trout

(Serves 2 - double the recipe for 4)
This recipe would match the rich flavours & still lively acidity of the Trophy winning 2006 Marsanne (see Web Special - WINES & ORDERS).
Ingredients

1 Whole Trout - about 450 grams

1 nob of Fresh Ginger - 2 to 3 cm long peel & slice finely

2 Spring Onions trim and finely slice white and green parts diagonally

2 Sprigs of Fresh Thyme

1 Teaspoon Garlic Sauce - Purbrick & Crawford of course!

Salt

Half Tablespoon Olive Oil

1 Bunch Bok Choy - wash then remove leaves and cut stalks 1cm wide and 3cm long
To Cook
Wash and dry Trout, cut three diagonal slashes on each side & sprinkle salt in the cavity.
Brush Garlic Sauce over both sides of each fish and place on a piece of aluminium foil big enough to make a parcel.
Stuff fish with all the spring onion, ginger and thyme then wrap in foil to create parcel (this can be prepared well before the required time then kept in refrigerator prior to cooking).
Preheat oven to 200C & cook Trout for 25 minutes. Remove from oven and keep warm.
Put oil into a non stick frying pan or Wok bring to medium high heat.
Stir fry the Bok Choy stalks for a short time, reduce the heat, add a little water then the Bok Choy leaves, cover and steam for 1 minute.

Serve the Trout with Bok Choy and baby boiled or steamed potatoes.
And don't forget the wine!

Stir fried Salmon with Capsicum

(Serves 2)
You spend time over the enjoyment of this dish not the preparation!
Ingredients

2 Salmon portions - cut into bite size pieces

1 Red Capsicum - slice into strips 5 mm across

2 Spring Onions - cut into 1 inch pieces, keep white and green parts separate

1 tablespoon fresh Ginger - fine diced

2 Garlic Cloves - peel and fine dic

Half teaspoon Chilli Paste

2 teaspoons Black Bean Paste

1 tablespoon Canola Oil
Sauce

Half teaspoon Cornflour

3 tablespoons Water

1 teaspoon Oyster Sauce

1 teaspoon Soy Sauce

1 teaspoon Purbrick & Crawford Garlic Sauce
Method
Heat 1 tablespoon of oil in a hot wok or non stick pan - add garlic, ginger, chilli, white part of spring onions and black bean paste.
When garlic and ginger start to change colour add salmon, turn quickly so all sides are seared. Remove set aside and keep warm.
Add capsicum to wok or pan and cook for about 2 minutes.
Add well stirred sauce & green onion pieces.
Mix well, return the Salmon & warm through - about 1 minute.
Remove all to a serving dish and keep warm.
Serve with steamed rice or noodles and bok choy.
The Wine
Works very nicely indeed with the latest release Tahbilk 2009 Semillon.

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