• Spicy Roasted Yams with Feta and Bacon

    Photo by Jaap van der Stoel - Profoto

    Photo by Jaap van der Stoel – Profoto

    Spicy Roasted Yams with Feta and Bacon by Maree Connolly, Executive Chef, Quench Restaurant and Bar, Blenheim, Marlborough, New Zealand.

    Enjoy with our Estate or Reserve Pinot Gris!

    These are great with a winter roast, or as a dish on its own with a good salad.

    Ingredients

    • 1kg yams
    • 3 cloves garlic
    • 2 tsp sumac
    • 2 tsp smoked paprika
    • ½ tsp chilli powder
    • ½ tsp pepper
    • ½ tsp salt
    • ¼ cup olive oil
    • 4 rashers streaky bacon, finely diced, fried until crisp and drained
    • 100g feta cheese, crumbled
    • 2 Tblsp Italian parsley, chopped
    • Zest of one lemon

    Preheat oven to 180C. Place yams in an oven-proof dish and toss well with the olive oil, garlic, spices and seasoning. Bake for 20-30 minutes, until tender, then place in a serving bowl and sprinkle over the bacon, feta, parsley and lemon zest.

    Enjoy with our Estate or Reserve Pinot Gris!

  • Feijoa Loaf with our Gewürztraminer

    Photo by Jaap van der Stoel - Profoto

    Photo by Jaap van der Stoel – Profoto

    Feijoa Loaf by Maree Connolly, Executive Chef, Quench Restaurant and Bar, Blenheim, Marlborough, New Zealand.

    Try with a glass of our Estate Gewürztraminer, or for a slightly sweeter, weightier wine, our amazing Pioneer Gewürztraminer.

    Feijoas are a very kiwi thing – and they tend to be polarising – love them or loathe them! However, this loaf is truly delicious and melts the hearts of even the loathers! A must-bake in May, when the fruit is plentiful.

    Ingredients

    • 1 cup feijoas, peeled and sliced
    • 50g butter
    • 1 cup white sugar
    • 1 cup boiling water
    • 1tsp baking soda
    • 1tsp baking powder
    • 2 cups flour
    • 1 egg, beaten

    Place feijoas, butter, sugar and boiling water in a saucepan and boil gently for five minutes. Remove from heat and cool. Carefully fold in the dry ingredients and add the beaten egg. Pour into a prepared loaf tin and bake at 175C for 45-60 minutes.

    Try with a glass of our Estate Gewürztraminer, or for a slightly sweeter, weightier wine, our amazing Pioneer Gewürztraminer.

  • Baked Leeks and Mustard Sauce

    Photo by Jaap van der Stoel - Profoto

    Photo by Jaap van der Stoel – Profoto

    Baked Leeks and Mustard Sauce by Maree Connolly, Executive Chef, Quench Restaurant and Bar, Blenheim, Marlborough, New Zealand.

    A great match with our Reserve Chardonnay!

    This is a delicious accompaniment to roasted meats or a casserole and mash or a baked potato – perfect on a cold winter’s night! 

    Ingredients

    • 75g butter
    • 2 Tblsp olive oil
    • 8 medium-sized leeks, trimmed and washed
    • 2 cups chicken or vegetable stock

    For the mustard sauce:

    • 50g butter
    • 1 medium onion, finely chopped
    • 1 cup dry white wine
    • 1 cup chicken or vegetable stock
    • 1 cup cream
    • 2 Tblsp cream
    • 2 Tblsp Dijon mustard
    • 1/3 cup chives, finely chopped
    • ½ tsp white pepper
    • Salt

    Preheat the oven to 200C. Spread the butter and the olive oil over the bottom of a roasting pan, large enough to hold the leeks in one layer. Add the leeks and roast for ten minutes. Turn them over and roast for another ten minutes. Pour the stock over the leeks and roast for another ten minutes or until they have started to brown slightly on top, and the liquid has reduced.

    To make the sauce, melt the butter in a small, heavy-based saucepan over a medium heat and add the onion and sauté for about five minutes, or until softened. Increase the heat and add the wine and stock and slowly bring to the boil. Simmer until the liquid has reduced by half and then stir in the cream. Simmer gently until the sauce has thickened slightly. Stir in the mustard. Chives and white pepper and finally season to taste with the salt.

    If serving with roast chicken, this would be a great match with our Reserve Chardonnay.

  • Pork and Fennel with Pappardelle

    Photo by Belinda Jackson

    Pork and Fennel with Pappardelle by Belinda Jackson, Group Marketing Manager, Lawson’s Dry Hills

    Delicious paired with our Pink Pinot.

    To feed two:

    Heat some olive oil in a heavy-based pan. Chop or use scissors to snip four good quality pork and fennel sausages and add to the pan with a clove of chopped garlic. Season well. Stir till meat breaks up (becomes almost like mince) and is browned. Add a good splash of pink or white wine and deglaze the pan scraping up all the stuck bits. Chopped a bunch of fresh asparagus and add that together with a handful of baby spinach and the zest of a lemon. Stir for a couple of minutes and serve over freshly cooked pappardelle (or other pasta ribbons of your choice) with some freshly grated parmesan.

  • Smoky Sausage Pasta

    Smoky Sausage Pasta by Belinda Jackson, Group Marketing Manager, Lawson’s Dry Hills

    Try with a glass of our Pink Pinot.

    Ingredients

    • Red onion, sliced
    • Clove or two of garlic, chopped
    • Red capsicum, chopped
    • Pork chipolatas
    • Bunch of asparagus with ends snapped off and rest chopped to about 2cm lengths.
    • Few leaves of cavolo nero (or kale or spinach), chopped
    • Half teaspoon smoked paprika
    • Fresh oregano, parsley, thyme, chopped
    • Salt and freshly ground black pepper.

    Heat olive oil in a heavy based fry pan and add the onion and capsicum, cooking until soft. Add the garlic, smoked paprika and fresh herbs, stirring well. Snip the little sausages into small pieces and add to the pan. Stir to get them brown all over.

    Meanwhile bring large pot of salted water to the boil and add enough pasta for the number of people you’re feeding. Cook as per instructions for al dente.

    Add about half a cup of the pasta water to the sauce and stir, scraping up any bits that are sticking. Add the asparagus and cavolo nero, stir adding a little more pasta water if necessary. Place the lid on. Heat should be low. Cook for about two to three minutes, season well and serve over the drained pasta with grated parmesan.

    Try with a glass of our Pink Pinot.

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