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Honey Butterscotch Sauce with Fruit & Nuts Serves 4
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2
Tablespoons Butter
2 Tablespoons Honey
Dash of Verjuice to taste (lemon juice)
1/2 Cup of Cream
Fresh Fruit - Peaches, Bananas, Nectarines, Oranges etc.
1/2 bottle of TGA's Nuts in Cinnamon Honey
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Add butter & honey to pan & cook over medium heat
till honey is a golden brown, add Verjuice & cream. Add fruit &
sauté lightly, remove from pan. Now add the Nuts in honey &
sauté till bubbling - a little more cream can be added if
desired. Arrange the fruit over over Ice Cream & pour the slightly
cooled Honey Butterscotch Sauce over. Delicious!!
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Barbequed Seafood with The Grape Alternative |
A Selection of
your Favourite Seafood - such as Green Prawns (peeled),Scallops,
Calamari, Octopus & Fish.
Ideal Wine Jellies for Seafood are -Chardonnay & Chilli Wine Jelly,
Riesling
Ginger & Lime Wine Jelly, Semillon & Wild Quince, Semillon
Chardonnay &
Fresh Bay Leaves and the Shiraz & Lemon Thyme.
Olive Oil |
| Heat 1 tablespoon of oil
& add 2 teaspoons of your choice of Wine Jelly . Cook the seafood
in small batches, starting with the seafood that takes longest to cook.
Transfer cooked seafood to a warm plate & cook the remaining
seafood, add extra Oil & Wine Jelly as needed depending how much
you have to cook. You can also add a little verjuice or wine to keep
the barbeque moist. So easy & so delicious! |
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Tasty Mushrooms with Semillon Chardonnay |
Mushrooms
Semillon/Chardonnay & Fresh Bay Leaves Wine Jelly
Verjuice
Butter |
In a heavy base pan put
a Teaspoon of Butter, 1 Teaspoon of Semillon Chardonnay &
Fresh Bay Leaves Wine Jelly & 2 Cups of roughly chopped Mushrooms.
Cover & place over low heat for a few minutes to melt the butter
& Wine Jelly. Shake the pan & remove from the heat. Allow the
steam to penetrate the mushrooms for a few minutes. Remove the lid
& add a Teaspoon of Verjuice. Place back on the heat & allow
the liquid to evaporate, stirring frequently. These mushrooms are great
any time as an accompaniment on just on their own. |
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Roast Pork with Rosé & Rosemary |
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Roasting Leg of
Pork
Olive Oil
Sea Salt
Verjuice
Rosé & Rosemary Wine Jelly
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Preheat the oven to 250
Degrees. Score the skin of the Pork & rub Olive Oil over the skin
then add a couple of good pinches of salt on the skin. In the base of
the baking dish pour about 1/4 cup Verjuice, just enough to cover the
pan. Add the pork & bake in the hot oven for 15 to 20 minutes or
until the cracking is brown, turn the oven down to approx 200 degrees
& cook until tender. Time will depend on the size of the Roast but
allow roughly
30 minutes per 500 gms. When cooked remove from pan & add 2
teaspoons of the Rosé & Rosemary Wine Jelly to the pan
juices. Make your gravy with the pan juices & serve with extra
Jelly. |
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Scallops,
Perch & Riesling Ginger & Lime |
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3 Scallops per person & 1
fillet of farmed silver perch per person.
Olive oil or Verjuice
Riesling Ginger & Lime Wine Jelly
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In a skillet heat 1tbs of good
quality olive oil or if you perfer fat free use a little verjuice mixed
with water. Part cook the fish, add the scallops in the last few
minutes, then add 1 level teaspoon of Riesling Ginger & Lime Wine
Jelly per person, increase the heat & sear both sides of the fish
& scallops. Serve with a fresh salad & a cold crisp Riesling. A
delicious easy summer treat.
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Ginger Pork Stir Fry |
2 Sliced Zucchini
1 medium Onion
500g Diced or Sliced Pork
100ml Cheeky Ginger & Lemon Sauce
100ml Dry White Wine
50ml Soy Sauce
2 dessert spoons freshly grated Ginger
Olive Oil |
| Brown onions in oil, add
pork & brown. Add Cheeky Ginger & Lemon Sauce,
wine & soy sauce. Cover & simmer until pork is tender, add
zucchini & grated ginger. Cover till just cooked - serve with
boiled rice. |
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Kathryn's Mint & Chilli Shanks |
4 lamb Shanks
4 Cloves of Garlic
1/4 Cup Fresh Rosemary
1/4 Cup Monster Mint & Chilli Sauce |
| Place shanks on foil in
a baking dish & sprinkle with fresh Rosemary. Add garlic & pour
Monster Mint & Chilli Sauce over
the lot. Wrap & bake in a moderate oven until tender; around 1.5 to
2hrs. Open foil & return to oven for a further 10mins. Serve with
your favourite vegies or salad & the Monster Mint &
Chilli Sauce. |
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