Ken Oplinger, President/ CEO Bellingham/Whatcom Chamber of Commerce & Industry ken@bellingham
Bellingham Recipes
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Transcript of Bellingham Recipes
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8/14/2019 Bellingham Recipes
1/21
Chardonnay SauvignonBlanc
Pinotage Merlot CabernetSauvignon
Shiraz
S.M.V Chenin
Blanc
Syrah Viognier
Click on the bottle of
wine you havepurchased to view
the recipes that go
well with your
Bellingham wine
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8/14/2019 Bellingham Recipes
2/21
Yoghurt Marinated Lamb Shankswith Minted Couscous
Yoghurtmarinated lamb
shank withminted couscous
Chicken with Spicy Couscous
Midweek
Chunky Ratatouille Tarts
Easy
Entertaining
TheM
averickS.M.
V
Dark ruby red in colour. Upfront, bold and perfumed with alluring complexity
of dark chocolate, vanilla, spice, cherries, violets and pear aromas. All the
aromas are carried through to the rich, full palate which is powerful yet graceful
and seamless. The flavours linger invitingly on the aftertaste.
Cooking with wines
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8/14/2019 Bellingham Recipes
3/21
MidweekChicken with Spicy Couscous(serves 4) Ingredients:
250g couscous
1 ripe mango, peeled and sliced
1 TBSP lemon juice
125g fresh tomato salsa, medium or hot
3 TBSP mango chutney
3 TBSP orange juice
2 TBSP fresh coriander, chopped
4 chargrilled chicken fillets, sliced
4 TBSP fromage frais
Coriander and limes, to garnish
Method:
Pour 200ml boiling water over the couscous, season well and leave to stand for 15 minutes.
Mix together the tomato salsa, mango chutney, orange juice and coriander. Stir the salsa mixture into the
couscous, add lemon juice and adjust seasoning if needed. Arrange the chicken and mango slices and
spoon the fromage frais on top, and garnish with coriander and limes.
EasyIngredients:
1 eggplant, cut into 3cm cubes
1 red pepper, cubed
3 zucchini, cut into thick slices
1 red onion, chopped
2 TBSP olive oil
200g cherry tomatoes
150g kalamata olives, pitted
75g goats milk feta, crumbled
2 TBSP basil, finely shredded
salt and ground black pepper
2 sheets frozen puff pastry, thawed
1 egg, lightly beaten
shredded basil, extra to garnish
Chunky Ratatouille Tarts (serves 4)
Method:
Preheat oven to 200C (gas 6). Sprinkle the eggplant with salt, let stand for 15 minutes, then rinse and
pat dry. Place the eggplant, pepper, zucchini and onion in a roasting tin, add the oil and toss to coat.
Bake the vegetables for 40 minutes, stir frequently. Add the tomatoes and bake for 5 minutes. Transfer
all the vegetables to a bowl, stir in the olives, cheese, basil and season with salt and pepper. Strain the
mixture to remove all juices. Cut each pastry sheet into four squares and place on a lined baking tray.
Cut sixteen 2cm strips to fit around the edges. Divide the ratatouille among the squares. Brush the edges
with egg and bake for 20 minutes until golden brown. Garnish with basil.
EntertainingIngredients:4 medium lamb shanks
1tsp ground ginger
1 tsp ground cinnamon
2 tsp cumin and coriander, each
500ml lemon juice
100ml plain yoghurt
salt and freshly ground black pepper
2 large onions, sliced
2 large carrots, cut into chunks
1 small butternut, peeled, de-seeded,
cut into chunks
Couscous:300g couscous
300ml hot water
150g sultanas
handful parsley and mint chopped
juice and zest of 1 large lemon
Yoghurt Marinated Lamb Shanks with Minted Couscous(serves 4)
Method:
Mix ginger, cinnamon, cumin, coriander, salt and pepper, lemon juice and yoghurt together, marinate
for 1 - 3 hour. Preheat oven to 180C (gas 5). Place lamb in casserole dish, with a tight-fitting lid.
Cook for 1 hour, then adding onions, carrots and butternut chunks, adjust seasoning and add a splash
of water if it starts to look dry. Reduce the heat to 160C, cover and bake for another 1 1 1/2hours.
To prepare the couscous, pour boiling water over the couscous and fluff with a fork. Cover and set
aside for 8 - 10 minutes. Add the remaining ingredients and toss together.
Serve shanks with couscous and extra fresh mint leaves.
TheM
averickS.M.
V
Cooking with wines
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8/14/2019 Bellingham Recipes
4/21
Mackerel with Roasted Blueberries
Malay pickled
fish withavocado salsa
Malay Pickled Fish with Avocado Salsa
Midweek
Pear, Grape and Parmesan Salad
Easy
Entertaining
TheMaverickChenin
Blanc
Brilliant pale gold with hints of green. Alluringly perfumed with layers of
tropical fruit, peaches and cream and intriguing hints of vanilla and spice.
The palate is big, bold and fully rounded with flavours of melon, apricot and
subtle spice seamlessly integrated with creamy vanilla oak nuances and a long
complex finish.
Cooking with wines
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8/14/2019 Bellingham Recipes
5/21
MidweekIngredients:
1 kg frozen or fresh firm white fish hake,
kingklip fillets cut into large pieces
75g flour, seasoned with salt and pepper
juice of 1 lemon
Sauce:
300ml white grape vinegar
100ml water
1 cup white sugar
2 large onions, sliced into thin rings
3 tsp curry powder, hot
2 tsp tumeric
1 tsp salt
3 whole cloves
3 bay leaves
2 TBSP corn flour, mixed with 40ml cold
water
Malay pickled Fish with Avocado Salsa(serves 4)
Method:
Squeeze lemon juice over the fish, roll pieces in seasoned flour to coat well. Dust off excess flour, deep
fry in batches until light golden brown, drain on paper towels, set aside.
To make the sauce, combine all ingredients except cornflour paste and simmer in a saucepan for 15 minutes.
Stir in paste and simmer, until sauce thickens. Arrange fish and sauce in layers, cover and refrigerate for
at least 24 hours to 4 days, for flavours to develop.
Avocado salsa:
1 avocado, chopped
1 banana, chopped
1 mango, chopped
zest of one lemon and juice
fresh coriander, chopped
salt and freshly ground black pepper, to taste
Mix all the above ingredients together and serve with pickled fish and health bread.
EasyIngredients:
1 TBSP white wine vinegar
1/2 tsp Dijon mustard3 TBSP walnut oil
1 TBSP sunflower oil
125g white seedless grapes, halved
2 large ripe pears, peeled, cored and sliced
fresh rocket, washed and dried
175g Parmesan cheese, shaved
50g walnut, broken
Pear, Grape and Parmesan Salad(serves 6)
Method:
Combine the vinegar, mustard, oils and season with salt and ground. Whisk together until emulsified.
Put the grapes and pears into a bowl, pour the dressing over and toss together, marinate for 15 minutes.
Arrange the rocket leaves, grape and pear mixture together, top with parmesan shavings and walnut pieces.
Serve with fresh crusty bread.
EntertainingIngredients:
15g plain flour
4 medium cooked, smoked mackerel fillets
50g unsalted butter
juice of 1/2 a lemon
salt and freshly ground black pepper
Roasted blueberries:
450g blueberries
25g castor sugar
15g unsalted butter
salt and freshly ground black pepper
Mackerel with Roasted Blueberries(serves 4)
Method:
Preheat oven to 200C (gas 6). Season the flour with salt and pepper. Dip the fish into flour to coat
well. Dot the butter on the fillets and bake for 15 minutes.
To roast the blueberries, place all ingredients in a separate roasting tin, place in oven stirring occasionally
for 15 minutes. Serve mackerel with lemon, roasted blueberries and a salad.
TheMaverickChenin
Blanc
Cooking with wines
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8/14/2019 Bellingham Recipes
6/21
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8/14/2019 Bellingham Recipes
7/21
MidweekIngredients:
1 tsp cumin seeds
450g ostrich fillet, coarsely minced
250g pork, minced
15ml olive oil
1 clove garlic, crushed
1/2 tsp fresh orange zest, grated
1/2 tsp ground cinnamonsalt and freshly ground black pepper
sunflower oil for cooking
Cumin seed and fig ketchup:
150ml fig jam
2 TBSP tomato ketchup
2 TBSP molasses
30ml red wine vinegar
1 tsp Dijon mustard
1 tsp ground cumin seeds
1 clove garlic
1/2 tsp ground cinnamonpinch of ground cloves
Ostrich Burger with Fig Ketchup(serves 4)
Method:
Heat a dry frying pan over medium heat. Add the cumin seeds and dry fry for 10 - 15 seconds, stir so that
they do not burn. Transfer to a mortar and pestle and crush to a fine powder. Place both meats in a bowl
with 45ml water, add the cumin, olive oil, garlic, orange zest and cinnamon. Mix well together, season to
taste and chill for 1 hour. Divide into 4 burgers and brush with oil.
Heat a chargrill pan, add the burgers and cook for 4 minutes each side, until cooked. Toast the burger
baps, spread a thin layer of Dijon mustard on the bases, layer with shredded iceberg lettuce and top with
burgers and fig ketchup. Seve with sweet potato crisps and onion rings.
To make the fig ketchup, combine all the ingredients in a saucepan, bring to the boil, reduce heat and
simmer for 15 minutes. Allow to cool before use.
EasyIngredients:
250g fussili pasta, cooked al dente
100g pepper salami, shredded3 TBSP black olive tapenade
fresh basil and olives to garnish
100g sundried tomatoes in oil, slivered
3 TBSP spring onion, chopped
250g feta cheese, herbed and diced
salt and freshly ground black pepper
20 cherry tomatoes
Dressing:
4 TBSP olive oil
2 TBSP lemon juice
2 cloves garlic, crushedpinch of salt or sugar
Mix all ingredients together
Pasta, Salami and Tapenade Salad(serves 6)
Method:
Place cooked pasta in bowl and toss with dressing. Add all ingredients, except feta, basil and olives. Cover,
refrigerate for 1 hour. Just before serving, add feta, basil and olives, serve with bread.
EntertainingIngredients:
30ml butter
4 leeks, finely chopped
30ml flour
300ml vegetable stock
300ml fresh cream
500g mixed vegetables, chopped and roasted
200g broccoli, steamed
400g can of red kidney beans, drained2 cloves garlic, chopped
150g cheddar cheese, grated
salt and freshly ground pepper
1 x 400g ready made puff pastry, cold
1 egg
Cheesy Vegetable Pies(serves 6)
Method:
Heat the butter in a large pot, add the leeks and garlic until soft. Add the flour, stirring, remove from
heat, start adding the stock, bit by bit, return to low heat, stir until sauce thickens. Slowly add the
cream, stirring. Add the roasted vegetables, broccoli and kidney beans and stir. Adjust seasoning. Add
the cheese.
Roll the pastry out onto a floured surface. Place the vegetable mixture into small ramekins and cover
with pastry. Rest the pies in the fridge for half an hour. Preheat the oven to 180C (gas 5). Remove
pies from fridge, brush with egg and decorate with sesame seeds, bake until golden brown, for 35
minutes.
TheM
averickSyrah
Cooking with wines
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8/14/2019 Bellingham Recipes
8/21
Pumpkin Soup with Chilli Croutonsand Sour Cream
Pumpkin soupwith chilli
croutons andsour cream
African Bobotie with Almonds
Midweek
Grilled Asparagus, Proscuitto
and Peach Salad
Easy
Entertaining
TheM
averickViognier
Rich straw with a green hue. Upfront, bold and perfumed with an alluring
complexity of candied fruit, litchi, peaches & cream and spice aromas.
All the aromas are carried through to the rich, full palate which has a hint of
sweetness balanced by a racy acidity on the finish. The flavours linger invitingly
on the aftertaste.
Cooking with wines
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8/14/2019 Bellingham Recipes
9/21
MidweekIngredients:
2 onions, thinly sliced
2 TBSP sunflower oil
1kg minced meat (mutton or beef)
1 slice bread
300ml milk
2 eggs1 TBSP curry powder, hot
1 TBSP sugar
3 tsp salt
1 tsp pepper
1/2 TBSP tumeric
2 TBSP vinegar / juice of a lemon
zest of one lemon
60g flaked almonds
1/2 cup seedless raisins
6 lemon leaves / bay leaves
3 TBSP chutney
African Bobotie with Almonds(serves 4-6)
Method:
Preheat oven to 180C (gas 5). Heat the oil in a large pan, add the onion and meat, stir until slightly
cooked. Soak the bread in 100ml milk, remove and squeeze out the milk. Mash the bread. Mix all the
ingredients except 200ml of milk, 1 egg, almonds and lemon leaves. Spoon the mixture into a greased
oven dish, roll up the leaves and insert them in an upright position in the meat mixture. Sprinkle withflaked almonds. Bake for 15 minutes, then add the remaining milk and egg mixture on top. Bake for
another 30 minutes on 160C until golden brown. Serve with rice, chutney and sliced banana.
EasyIngredients:
3 large peaches, quartered
6 slices proscuitto, cut in half500g green asparagus, trimmed
2 TBSP lemon juice
2 TBSP extra virgin olive oil
salad leaves, herbed
shaved parmesan, garnish
Grilled Asparagus, Proscuitto and Peach Salad(serves 4)
Method:
Preheat the oven to 220C (gas 7). Wrap each peach quarter in procuitto , place on lightly oiled baking
tray for 10 minutes or until proscuitto is crisp. Meanwhile, cook asparagus on heated oiled griddle, until
browned and tender.
Arrange salad leaves on plates, top with prosciutto, wrapped peaches, drizzle with lemon juice and olive
oil. Garnish with parmesan
EntertainingIngredients:
1kg pumpkin, peeled and chopped
25g butter
1 red chilli, seeded and finely chopped
1 clove garlic1 tsp salt
375ml milk
750ml chicken or vegetable stock fresh or
concerntrate
handful fresh coriander, chopped
sour cream, to serve
Pumkin Soup with Chilli Croutons and Sour Cream(serves 4)
Method:
Heat the oven to 200C (gas 6). Place the pumpkin in a roasting tin, dot with butter and roast for 20
minutes, until tender with browned edges. Tip the pumpkin, chilli and garlic into a saucepan with milkand stock, and bring to the boil. Reduce heat and simmer for 10 minutes. Cool, whiz with a blender
until smooth and season well. Stir in the coriander, top with a dollop of sour cream. Sprinkle with garlic
and chilli croutons. To make, use ciabatta bread, roughly chop in squares, rub with butter, garlic and
finely chopped chilli, toast under grill until crisp and golden.
TheM
averickViog
nier
Cooking with wines
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8/14/2019 Bellingham Recipes
10/21
Mussels in Saffron and Wine
Satay chicken
with eggnoodle
Satay Chicken with Egg Noodle
Midweek
Tuna Carpaccio with Capers
Easy
Entertaining
Chard
onnay
Clear and brilliant, light gold in colour with green hues. Elegant, open and
understatedly complex with unfolding layers of lemons, creamy vanilla, ripe
melons and orange peel aromas. Rich textured mouth-filling flavours of orange
peel, butterscotch and lemon cream follow through. The excellent integration
and balance of all the components adds elegance. The rich yet fresh and lively
long aftertaste provides a savoured pleasure.
Cooking with wines
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8/14/2019 Bellingham Recipes
11/21
MidweekIngredients:
Peanut sauce:
1 TBSP peanut oil
2 cloves garlic, minced
2 small red chillies, minced
3 TBSP crunchy peanut butter
250ml coconut milk
2 TBSP lime juice
300g thin egg noodles, cooked
for 5 minutes
3 chicken breast fillets, cooked & shredded
300g green beans, trimmed
2 carrots, peeled and thinly sliced
1 small cucumber, (Israeli) sliced
4 hard boiled eggs, peeled and quartered
100g bean sprouts
fried onion flakes to garnish
Satay Chicken with Egg Noodle(serves 4-6)Method:
To make the peanut sauce, heat the oil, add the garlic and chilli until soft. Add the remaining ingredients,
stir until the sauce thickens. Place the chicken in a pan, fry until golden brown, set aside. Steam the beans
and carrots, al dente and rinse under cold water.
Arrange the noodles, beans, carrots, cucumber, chicken, eggs and bean sprouts on a platter. Drizzle withpeanut sauce & garnish with onion flakes.
EasyIngredients:
2 fresh tuna steaks (450g)
4 TBSP extra virgin olive oil1 TBSP balsamic vinegar
1 tsp castor sugar
1 TBSP bottled, green peppercorns, drained
2 TBSP bottled capers (caper berries)
salt and freshly ground black pepper
lemon wedges and watercress to serve
Tuna Carpaccio with Capers(serves 4)
Method:
Remove the skin from each tuna steak and place each steak between two sheets of clear film / gladwrap
on non-stick baking paper. Pound with a rolling pin until flattened slightly. Roll up the tuna as tightly as
possible then wrap in clear film and freeze for 4 hours or until firm. Unwrap the tuna and cut crossways
into wafer thin slices.
Whisk together the remaining ingredients, season and pour over the tuna. Serve at room temperature,
garnish with lemon and watercress. Serve with a honey mustard potato salad.
EntertainingIngredients:
1/2 cup butter
1 cup shallots, finely chopped
8 cloves garlic, chopped
2 TBSP fresh thyme, chopped
2 cups dry white wine
3 TBSP Djion mustard
1/2 tsp saffron threads
1/4 cup heavy whipping cream
1.4kg small mussels, scrubbed
and de-bearded
1/2 cup chives or green onions, chopped
Mussels in Saffron and Wine(serves 4)
Method:
Melt butter in a heavy large pot over medium high heat. Add shallots, garlic, thyme, sprinkle with
pepper, saut until shallots are soft, for 5 minutes. Add wine and mustard, stirring. Add saffron, remove
from heat and cover for 5 minutes. Add cream and mussels to pot and return to the boil. Cover and
cook for 5 minutes, until mussels open. Mix in chives and season broth to taste with salt and pepper.Discard any un-opened mussels. Serve with fresh bread or French fries.
Chardonnay
Cooking with wines
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8/14/2019 Bellingham Recipes
12/21
Fettucine with Saffron and Seafood
Fettucine
with saffronand seafood
Trout, Tomato and Lemon Salad
Midweek
Herbed Lemon Ricotta Towers
Easy
Entertaining
Sauvi
gnonBlanc
Pale straw with youthful hints of green. Forthcoming complexity of green
pineapple, green peppers and green figs with discreet flinty notes offset by
ripe passion fruit and papaya. Crisp, perky and fresh with attractive tropical
fruit follow through and a tangy fresh citrus grapefruit finish. Best enjoyed
early to fully appreciate its youthful freshness. This wine will develop a richer
more asparagus style as it evolves.
Cooking with wines
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8/14/2019 Bellingham Recipes
13/21
Cooking with
MidweekIngredients:
4 ripe tomatoes, sliced
castor sugar to sprinkle
5 TBSP crme frache
2 TBSP wholegrain honey mustard
2 tsp fresh dill, chopped2 TBSP horseradish cream
grated rind of 1/2 lemon
2 TBSP lemon juice
4 smoked trout fillets, flaked
4 thick slices of country style bread, toasted
assortment of lettuce leaves
1 lemon, peeled and thinly sliced, to
garnish
Trout, Tomato and Lemon Salad(serves 4)
Method:
Season the tomatoes with sugar, salt & black pepper, cover and set aside. Combine the crme frache,
horseradish, cream, dill, mustard, lemon rind and juice together, mix and season to taste. Add the trout
to the crme frache mixture. Arrange the tomatoes on toast, top with lettuce and trout mixture, garnish
with lemon and serve.
EasyIngredients:
500g ricotta
Dressing:
2 TBSP olive oil
1 clove garlic, crushed
zest of one lemon
2 TBSP lemon juice
1 TBSP balsamic vinegar
1/2 cup olive oil
100g semi-dried tomatoes, chopped
100g peppadews, chopped
4 TBSP fresh parsley, chopped
Crusty breads to serve
Herbed Lemon Ricotta Towers(serves 4)
Method:
Lightly grease and line four 1/2 cup ramekins with plastic wrap. Divide ricotta between the moulds and
press down firmly. Cover with plastic wrap and refrigerate for 2 hours. Preheat oven to 220C (gas 7).
Un-mould the ricottas on a lined baking tray and bake for 20 minutes or until golden. To make the dressing,
combine all the ingredients in a bowl.
Place each baked ricotta into a shallow bowl and top with dressing. Serve immediately with bread.
EntertainingIngredients:
375g fettucine, cooked al dente
1 TBSP extra virgin olive oil
200g scallops
500g prawns, peeled, de-veined, with tails
left intact
200g firm white fish fillets, cut into large
pieces
125ml dry white wine
1/4 tsp saffron threads
100g butter
3 cloves garlic, crushed
4 green spring onions, sliced
zest of a lime
1 TBSP snipped fresh chives
Fettucine with Saffron and Seafood(serves 4)
Method:
Heat the oil and cook the seafood in batches. Remove from pan and keep warm. Add the wine to the
pan and bring to the boil, stiring well. Add the saffron, butter garlic and spring onion, cook over medium
heat until soft. Return the seafood to the pan to gently re-heat and add the zest and chives.
Twist the pasta into nests and serve topped with seafood
SauvignonBlanc
wines
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8/14/2019 Bellingham Recipes
14/21
Pistachio Duck Breast with Orange
Papino halves
filled with smoked
snoek and creamyavocado
Papino Halves Filled with SmokedSnoek and Creamy Avocado
Midweek
Bacon, Avocado and RoastedTomato Toast
Easy
Entertaining
Pinot
age
Deep, intense ruby with the purple tinge so typical of Pinotage. Complex and
intense with layered aromas of ripe raspberry, spices, vanilla, red cherries and
fruitcake. A rich complexity of flavours including raspberry, vanilla, spices and
coffee. Smooth on the palate due to firm but friendly tannins, which allow for
easy drinking but also promise ageing potential. The after taste of red berry
fruit and hints of spice lingers pleasantly on the palate.
Cooking with wines
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8/14/2019 Bellingham Recipes
15/21
MidweekPapino Halves Filled with Smoked Snoek andCreamy Avocado(serves 6)
Ingredients:
3 ripe papinos, peeled, halved and seeded
fresh rocket leaves
1 cup smoked snoek, deboned, in small
pieces (smoked mackerel)
1 medium red pepper, seeded and finely
chopped
1 small red onion, finely sliced
1 TBSP lemon juice
1 TBSP sugar
1 tsp fish sauce
freshly ground black pepper
1 orange, peeled, segmented
Creamy avocado:
1 ripe avocado, mashed
zest of one lime and juice
250ml crme frache
1 TBSP fresh mint, chopped
salt and freshly ground black pepper
to taste
Method:
Whisk together lemon, sugar, fish sauce and pepper in a bowl, until sugar is dissolved. Add the snoek,
red pepper, onion and orange, mix well, gently. Place papino halves on a platter. Top with rocket and
smoked snoek mixture, serve with creamy avocado and lime quarters.
To make the creamy avocado, combine all the ingredients and mix together until smooth.
EasyIngredients:
16 cherry tomatoes
1 TBSP brown sugar1 small red onion, thinly sliced
8 streaky bacon rashers, grilled and crispy
4 thick slices Italian bread
1/2 avocado, thinly sliced
1 TBSP pesto
fresh basil leaves, garnish
Bacon, Avocado and Roasted Tomato Toast(serves 4)
Method:
Preheat the oven to 200C (gas 6). Place tomatoes on an oiled baking tray and sprinkle with sugar.
Bake uncovered for 5 minutes, add the onions and bake for a further 10 minutes.
Toast bread, top with bacon, onion, tomato, avocado and drizzle with pesto, garnish with basil leaves.
Entertaining Ingredients:150g chicken mince
2 green shallots, finely chopped
1/4 cup pistachios, toasted and chopped
2 TBSP glace figs, chopped
2 TBSP dried apricots, chopped
2 tsp ground cumin
1 tsp caraway seeds
4 duck breast fillets
Orange sauce:1/2 cup orange juice
1/2 cup chicken stock
1/2 tsp ground cumin
1 TBSP cornflour
1 TBSP water
2 TBSP fresh coriander leaves, chopped
Pistachio Duck Breast with Orange(serves 4)
Method:
Combine all ingredients together and mix well. Loosen skin of duck with fingers, ensure the skin remains
attached along the edge. Push mixture under the skin of each breast. Heat a frying pan, place duck
in pan, skin down, cook for 3 - 5 minutes. Transfer duck, skin side up, to wire rack in baking dish.
Bake uncovered for about 25 minutes or until tender.
To make sauce, combine all ingredients except the coriander, stir over heat, bring to the boil until
thickened. Stir in coriander. Serve with sliced duck and garden vegetables.
Pinot
age
Cooking with wines
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8/14/2019 Bellingham Recipes
16/21
Pork with Camembert
Mozzarella
and tomatotartlets
Ruote with Gorgonzola andPeppered Steak
Midweek
Mozzarella and Tomato Tartlets
Easy
Entertaining
Merlo
t
Deep ruby red with a bright magenta edge. The nose is an intense and complex
array of black cherries, eastern spices, ripe plums and dark chocolate underpinned
by hints of vanilla oak. Full, round and voluptuous on the palate with a
fresh and lively concentration of ripe berry fruit flavours intermingled with
cacao and mocha vanilla. The ripe fruit tannins and integrated oak allow for
smooth drinking.
Cooking with wines
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8/14/2019 Bellingham Recipes
17/21
MidweekIngredients:
400g ruote (pasta wheels), cooked al
dente
500g rump steak (beef fillet)
cracked black pepper
1 TBSP olive oil1 bunch fresh rocket
250g gorgonzola
300g bottled pimentos, drained and sliced
Dressing:
100ml red wine vinegar
2 TBSP honey
2 TBSP redcurrant jelly
50ml extra virgin olive oil
1 TBSP seeded mustard
Ruote with Gorgonzola and Peppered Steak(serves 4)
Method:
Coat the rump steak in cracked black pepper. Heat the oil in a frying pan and sear the meat until medium
rare. Allow to rest for 5 minutes before slicing. Add the steak, rocket, gorgonzola and pimentos to the
pasta and toss together. To make the dressing, place all ingredients in a saucepan and bring to the boil,until thickened. Pour over pasta, stir and serve.
EasyIngredients:
75g butter
1 onion, thinly sliced150g plain flour
1 clove garlic, crushed
125g potato, mashed
4 fresh plum tomatoes, sliced
50g black olives, stoned
2 TBSP pesto sauce
fresh basil for garnish
salt and black pepper to taste
Mozzarella and Tomato Tartlets(serves 4)
Method:
Melt 25g of butter in a small frying pan, add the onion and garlic, stir for 5 minutes until softened. Cool.
Cut the remaining butter into cubes and rub into the flour in a bowl. Stir in the mashed potato and onion
mixture with juices. Add salt & pepper to taste. Mix to a soft dough. Divide the dough into 4 and [press
out into 12cm rounds on a greased baking sheet. Pinch the edges of each round to form a rim. Arrange
tomatoes over the top, cover with mozzarella cheese. Drizzle with pesto and olives. Bake in a preheated
oven, 200C (gas 6), for 25 minutes, garnish with basil leaves.
EntertainingIngredients:
600g pork fillet
1 TBSP butter
3 TBSP dry white wine
200ml whipping cream1 TBSP fresh mixed herbs, chopped (majoram,
thyme and sage)
1/2 camembert cheese (120g), rind removed
2 tsp Dijon mustard
freshly ground black pepper
fresh parsley, garnish
Pork with Camembert(serves 4)
Method:
Slice the pork into 2cm small steaks. Sprinkle pork with lots of freshly grounded black pepper. Melt
the butter in a frying pan over medium high heat, add the meat. Cook, for 5 minutes, turning once,until cooked. Transfer to a warmed dish and cover to keep warm. Add the wine and bring to the boil,
scraping the base of the pan. Stir in the cream and herbs and bring back to the boil. Add the cheese
and mustard and any accumulated juices from the meat, adjust the seasoning. Serve sauce over the
pork with parsley and homestyle vegetables.
Merlot
Cooking with wines
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8/14/2019 Bellingham Recipes
18/21
Seared Beef with Roasted Tomatoand Green Beans
Tomato crustedlamb with
summervegetables
Tomato Crusted Lamb withSummer Vegetables
Midweek
Cordon Blue Burger with Brie and Apple
Easy
Entertaining
CabernetSauvigno
n
Deep, velvet, rich and ruby. An intense and luscious melange of blackcurrant,
cassis, cacao and walnut aromas tantalize the senses. Deep, rich elegant with
an abundance of concentrated ripe blackberry, cassis and nut flavours. A well
balanced, and very smooth, complex palate, with ripe but firm tannins and a
long, full finish.
Cooking with wines
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8/14/2019 Bellingham Recipes
19/21
MidweekIngredients:
2 racks of lamb (about 7 cutlets each),
french trimmed
2 tsp garlic, crushed
100ml olive oil
125g sundried tomatoes
1 tsp fresh thyme, chopped
salt & freshly ground black pepper400g new potatoes, halved
450g carrots, peeled and roughly chopped
450g butternut, peeled and roughly
chopped
20 pitted black olives
1/2 tsp fennel seeds
juice of 1 lemon
1 tsp castor sugar
fresh Italian parsley, chopped to garnish
Tomato Crusted Lamb with Summer Vegetables(serves 6)
Method:
Process together the garlic, 2 TBSP olive oil, tomatoes & thyme to a smooth paste. Season with salt and
pepper. Press the tomato mixture firmly over the lamb to coat.
Blanch the potatoes in boiling salted water for 4 minutes, drain. Toss the potatoes, carrots and butternut
into a roasting tin with olives, fennel, lemon juice, sugar and remaining oil. Roast the vegetables, uncovered
at 220C (gas 7) for about 20 minutes. Place the lamb on a rack over the vegetables and cook for about
25 minutes for medium rare, 35 - 40 minutes for medium well done. Cover the lamb loosely with foil
if the crust starts to burn. Remove the lamb from the oven and leave to rest for 5 minutes before carving.
Carve the lamb into cutlets and serve with the vegetables and garnish with parsley.
EasyIngredients:
700g turkey meat, coarsely minced
1 onion, chopped1 TBSP fresh rosemary, chopped
salt and freshly ground vinegar
sunflower oil for cooking
120g gammon ham, thinly sliced
25g castor sugar
1 Granny Smith apple, peeled, cored, cut
into small chunks
25g butter
4 x 1cm thick wedges of Brie cheese
To serve: 4 crusty rolls, watercress leaves
Cordon Blue Burger with Brie and Apple(serves 4)
Method:
Combine the turkey with 45ml water, onion and rosemary in a bowl, season to taste, cover and refrigerate
for 1 hour. Divide into 4 burgers and brush with oil. Fry in a heated pan or chargrill for 4 minutes each
side. Grill the ham slices on each side, keep warm.
Heat the sugar in a pan, add the apple pieces and cook until caramelised, add the butter and 2 TBSP of
water, cover and cook to a compote, season to taste. Place a wedge of Brie cheese on each burger, grill
until melted. Place some watercress on a roll, then gammon, topped with turkey burger and cheese. Add
a generous spoonful of the caramelised apple butter, serve immediately.
EntertainingIngredients:
800g beef fillet
3 sprigs fresh rosemary, chopped
1 clove garlic, sliced
3 tsp sea salt
1 tsp black peppercorns
2 TBSP extra virgin olive oil
16 cherry tomatoes
Green beans with lemon dressing:
500g green beans, trimmed and steamed
30g almonds, slivered and toasted
zest of one lemon and juice
1 TBSP olive oil
freshly ground black pepper
Seared Beef with Roasted Tomato and Green Beans(serves 4)
Method:
Mix the rosemary, garlic, salt and peppercorns together, grind well until the garlic has gone soft. Use
your fingers to rub the rosemary mixture with the olive oil over the beef. Heat a heavy frying pan until
very hot, fry the beef for about 6 minutes. Turn the fillet over and place tomatoes in the pan, sear for
another 6 minutes (medium/rare). Whisk together the lemon juice, zest, olive oil and pepper.
Divide the green beans among serving plates, place the beef fillet sliced and roasted tomatoes together,drizzle lemon dressing over beans and garnish with toasted almonds.
CabernetSauvigno
n
Cooking with wines
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8/14/2019 Bellingham Recipes
20/21
Farmhouse Venison Pie
Smoked Ostrich with Polenta and Sage
Midweek
Easy
Entertaining
Shiraz
Rich ruby with great depth and gradation to a lighter plum edge. A distinguished
full-bodied Shiraz with concentrated berry fruit and spice flavours. Forthcoming
complex melange of flamboyant black berry fruit fragrances, delicate smoke
and meaty aromas intermingled with spice and discreet oak vanillins. Smooth
ripe black berry fruit on the entry with mouth filling spice and vanilla flavours
well supported by firm ripe tannins and a rich lingering aftertaste.
Pastrami Tortillawraps
with balsamiconion jam
Pastrami Tortilla Wraps withBalsamic Onion Jam
Cooking with wines
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8/14/2019 Bellingham Recipes
21/21
MidweekIngredients:
1 cup milk
2 cups pre-cooked Polenta
1 cup grated Gruyre cheese
1 cup torta di Dolcelatte cheese, crumbed
50g butter
2 garlic cloves, chopped
sage leaves, chopped
salt and freshly ground black pepper
8 slices smoked ostrich, to serve(parma or proscuitto)
Smoked Ostrich with Polenta and Sage(serves 4)
Method:
Preheat the oven to 200C (gas 6). Lightly butter 20 - 25cm baking dish. Bring the milk and 3 cups water
to the boil in a large saucepan, add 1 tsp of salt, then add the Polenta. Cook for about 8 minutes. Spoon
half the Polenta into a baking dish, top with Gruyre and dolcelatte cheese. Add the remaining Polenta
evenly over the top and sprinkle with the remaining cheese.
Melt the butter in a saucepan, add the garlic and sage and fry until the butter browns. Drizzle the butter
mixture over the Polenta, add black pepper and bake for 5 - 10 minutes.
Serve hot with smoked ostrich and garnish with green salad.
Ingredients:
4 tortilla wraps
200g pastrami, sliced150g cheddar cheese (matured), sliced
1 avocado, sliced
Balsamic onion jam:
2 medium red onions, thinly sliced
2 TBSP balsamic vinegar
1/3 cup brown sugar
2 TBSP chicken stock
EasyPastrami Tortilla Wraps with Balsamic Onion Jam(serves 4)
Method:
Arrange the pastrami, cheddar cheese and avocado between the tortillas, season to taste. Top with balsamic
onion jam and roll each tortilla up like a sausage. Place in a preheated oven, 180C for 5 minutes, until
cheese melts.
To serve, cut tortillas in half and garnish with salad greens.
To make the balsamic onion jam, heat medium oiled pan, cook onion, stirring until soft. Stir in vinegar
and sugar, cook, stirring until sugar dissolves. Stir in stock, simmer uncovered for 15 minutes or until onion
caramelises, allow to cool.
EntertainingIngredients:
45ml sunflower oil
1 onion, chopped1 clove garlic, crushed
4 rindless streaky bacon rashers, chopped
120g button mushrooms, chopped
650g minced venison
2 TBSP plain flour
2 cups beef stock
150ml ruby port
2 bay leaves
1 tsp fresh thyme, chopped
1 tsp Dijon mustard
1 TBSP redcurrant jelly
650g potatoes, cooked and mashed
450g parsnips, cooked and mashed
1 egg yolk
4 TBSP butter
grated nutmeg
Farmhouse Venison Pie(serves 4-6)
Method:
Heat the oil in a large frying pan, add the onion, garlic and bacon for 5 minutes. Add the venison and
the mushrooms, stir until brown. Stir in the flour for 2 minutes, then add the stock, port, herbs, mustard,
jelly and seasoning. Bring to the boil and simmer for 30 - 40 minutes, until tender.
Preheat the oven to 200C (gas 6). Mix the mashed potatoes and parsnips in a bowl, beat in the egg
yolk, butter, nutmeg and chopped parsley. Season to taste with salt and pepper.
Spoon the venison mixture into a large pie dish, top with mashed potato mixture and bake for
30 - 40 minutes until golden brown.
Shiraz
Cooking with wines