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Gourmet
Cracked Pepper Steak with Caramelized Onions Serves 4
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4 quality
rump or scotch steak fillets
TGA's Cabernet & Cracked Pepper Wine Jelly
Freshly Ground Black Pepper
Oil & Butter
2 Red Salad Onions
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Spread a thin layer of Cabernet & Cracked Pepper Wine
Jelly onto both sides of the steaks followed by a generous amount of
the cracked pepper. Melt 2 dessertspoons of butter & oil in a heavy
based pan, or if desired, steak can be cooked on a health grill. When
hot, add the steak & cook as required - remove from pan & keep
warm. Add a little extra butter & sliced red onions, 2 tablespoons
of Cabernet & Cracked Pepper Wine Jelly, stir, then
cover for a few minutes to allow the steam to soften the onions.
Continue to stir until onions are soft & liquid is thick &
sticky; this may be cooked before the steaks if desired. Serve with
fresh garden salad & crusty bread.
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Lamb Roast with Traminer & Fresh Mint Serves 4 to 6 |
Lamb Roast
3 Tablespoons of Fresh Mint
2 Cloves of Garlic
1/2 cup Verjuice or Dry White Wine
Traminer & Fresh Mint Wine Jelly |
| Place lamb in baking
dish & making small inserts in the lamb, insert slivers of garlic
and the finely chopped fresh mint. Rub approx. 1 tablespoon of Traminer
& Fresh Mint Wine Jelly over the lamb. Place 1/2 cup of Verjuice in
the bottom of the pan, cover with foil & bake in medium oven.
Remove foil for the last 15 mins & baste with pan juices. The
remaining pan juice makes the most delicious gravy. Serve with Traminer
&
Fresh Mint Wine Jelly & your favourite vegetables. |
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Fillets of Pork with Rosé and Rosemary Serves
4 to 6 |
Pork Fillets or
Cutlets
1 Tablespoon of Rosemary (double if fresh)
Sprinkle of Verjuice or Dry White Wine
Butter
Rosé & Rosemary Wine Jelly |
| Rub into the pork, a
mixture of butter & rosemary & a thin spread of Rosé
&
Rosemary Wine Jelly; cover & place into refrigerator
until required. Heat a heavy based pan & when hot, add pork. Brown
quickly on both sides then remove from pan. Place in an ovenproof dish
& add a dash of Verjuice, cover with foil & cook in a moderate
oven for 15-20 mins. Serve with the pan juices dribbled over the pork,
along with new potatoes & seasonal vegetables. |
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Rainbow Trout with Ginger & Chardonnay & Chilli Wine
Jelly |
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Trout
Fresh Ginger
Red Capsicum
Lemon
Chardonnay & Chilli Wine Jelly
1 Fresh Chilli
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| Place the whole trout on
a sheet of foil, rub the cavity of the trout with a spoonful of Chardonnay
&
Chilli Wine Jelly & approx. 1/2 teaspoon of fresh
grated ginger. Place on top of trout a little more Wine Jelly, extra
ginger, 2 slices of lemon & about 4 slices of capsicum. Also add a
few slices of extra chilli to taste but don't overdo it! Seal the fish
in the foil & bake in moderate oven for approx. 30mins depending on
the size of the fish. Enjoy!! |
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Lemon Thyme Chicken Serves 4 |
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4 Whole Chicken
Breasts
4 Teaspoons of Lemon Thyme (double if fresh)
4 Teaspoons of Rosemary (double also if fresh)
1 cup Verjuice or dry white wine
1/2 cup water
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Blend Lemon Thyme &
Rosemary, roll chicken in herb mixture. Combine Verjuice & water
& marinate chicken for 2-3 hrs. Grill on barbecue or health grill
& serve with Shiraz & Lemon Thyme Wine Jelly &
a
fresh tossed salad.
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Perch Fillets with Riesling Ginger & Lime Serves
2 |
1/2 kg perch or
similar white fleshed fish
2 teaspoons Riesling Ginger & Lime Wine Jelly
2 tablespoons Dry White Wine or Verjuice
Freshly Ground Black Pepper |
| Place fish into a flat
casserole dish or baking tray lined with foil. Spread the Wine Jelly
over the fish, sprinkle with the Dry White Wine or Verjuice & the
freshly ground pepper to taste. Cover with lid or wrap in the foil.
Bake until cooked approx. 20mins at 200 degrees. Enjoy with your
favourite salad. |
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Gourmet Butternuts Semillon/ Chardonnay & Fresh Bay Leaves |
Small Butternut
Pumpkins
Mushrooms
Semillon/Chardonnay & Fresh Bay Leaves Wine Jelly
Bay Leaves |
| Select small butternut
pumpkins, halve & scoop out seeds. Fill the cavity with a generous
amount of chopped mushrooms; other vegetables may also be added, such
as broccoli if desired. Depending on the size of the pumpkin, add 1/2
to 1 teaspoon Semillon/Chardonnay & Fresh Bay Leaves Wine
Jelly to the mushrooms, top with a fresh bay leaf if
available, otherwise a small dried bay leaf. Wrap with foil & bake
in moderate oven for approx. 40mins or until tender. |
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