Author, home cook, and all round lovely person Kelly Gibney has created two warming family meals to match our limited release, single vineyard Pinot Noirs.
Asian spiced lamb shoulder w/ rice noodles & quick pickled cucumber
Deeply warming and beautifully spiced, this succulent lamb shoulder is paired with thick rice noodles and the bright flavours of pickled cucumbers. With just the right amount of spice and a pleasant touch of acid, I’ve paired with the delicious 2014 Southern Valleys Pinot Noir. Perfect to share with friends on chilly winter nights.
2 tablespoon cumin seeds
2 tablespoons fennel seeds
2 tabelspoons coriander seeds
1.3kg Boneless lamb shoulder
3 tablespoons finely grated ginger root
5 garlic cloves
3 tablespoons fish sauce
3 tablespoons soy sauce
4 tablespoon mirin
1 ½ teaspoon dried red chilli
1 litre chicken stock
300g thick rice stick noodles
Sea salt and cracked black pepper
Quick pickled cucumbers
½ telegraph cucumber – halved, deseeded and finely sliced
Pinch of salt
¼ cup rice wine vinegar
2 teaspoons brown sugar
Pinch red chilli flakes
To serve: 1 spring onion – green part thinly sliced, black sesame seeds
Cucumber method (prepare 2-24 hours in advance)
Toss the cucumber with the salt and leave for 10 minutes. Drain any liquid that is produced and mix together with the rice wine vinegar and brown sugar. Sprinkle lightly with dried chilli flakes. Stir and place in the fridge until ready to use.
Preheat oven to 200 degrees Celsius.
Place the cumin seeds, fennel seeds and coriander seeds into a dry sauté pan over a medium heat. Gently cook, moving regularly for 2-3 minutes until fragrant. Place in a mortar and pestle. Grind into a fine powder.
Season the lamb shoulder and place in the oven to brown for 30 minutes.
Heat a generous glug of olive oil in the saute pan over a medium/low heat. Add ginger and garlic. Cook gently, without browning for 4 minutes. Add the crushed spices, fish sauce, soy sauce, mirin, dried chilli and chicken stock. Bring to a boil. Pour over the lamb after it’s initial 30 minutes in the oven. Cover tightly with a lid or tinfoil. Reduce the heat to 140 degrees celsius and cook for 3 ½ hours, spooning the juices over the meat every hour. Remove the tinfoil and cook for a further 30 minutes uncovered. Use two large forks to pull apart meat into chunks. Keep warm until ready to serve.
To assemble: Prepare noodles according to the packet instructions. Do not undertake this step until you are ready to serve as you don’t want to the noodles to become gluggy.
Divide the noodles between warmed bowls. Top with meat and big spoonfuls of broth. Pair with pickled cucumbers, spring onion and sesame seeds. Serve immediately.
Cauliflower, fennel & parsnip puree w/ garlic mushrooms & crunchy kale (Vegan)
A rich and delicious plant-based dish that feels rather luxurious, while still embracing a wholesome (and hearty) philosophy. These earthy flavours play beautifully the 2014 Clay Hills Vineyard Pinot Noir.
½ medium onion –finely diced
2 garlic cloves – finely diced
1 teaspoon fennel seeds
Pinch ground nutmeg
½ head cauliflower – cut into florets
2 medium parsnips – peeled and cut into small cubes
¾ cup almond milk
½ cup vegetable stock
1 large garlic clove
500g small Portobello mushrooms – quartered
¼ cup vegetable stock
1 teaspoon soy sauce
1 teaspoon balsamic
Large bunch kale – stems removed and torn into chunks
Olive oil for sautéing and drizzling
Sea salt and cracked black pepper
To serve: Microgreens (optional)
Heat a generous glug of oil in a sauté pan (one with a lid) over a medium heat. Add the onion and garlic. Cook gently, without browning for 5 minutes until the onion is translucent. Add the fennel seeds and nutmeg. Cook for a further minute. Add the cauliflower, parsnip, almond milk or stock. Bring to a boil. Reduce the heat to a simmer and cook with a lid slightly ajar for 20 minutes until tender.
Place in a blender (or use a hand blender) to puree until silky smooth. Season to taste. A couple of tablespoons of good quality olive oil can be added to the puree for extra indulgence.
Heat a generous glug of oil over a medium heat. Add the garlic and mushrooms. Toss for 2 minutes. Add the stock, soy sauce and balsamic and cook for a further 3-4 minutes until glossy and softened. Season with salt and cracked black pepper to taste.
Preheat oven to 180 degrees Celsius.
Drizzle the kale leaves with a little olive oil and sprinkle with salt. Use your hands to quickly massage the leaves until evenly coated. Lay out on a baking tray and roast for 8-10 minutes until crisp and the edges are lightly brown. Lay on a paper towel to cool.
To assemble: Divide the puree between four plates / shallow bowls. Top with the mushrooms and then the kale. Garnish with a generous handful of microgreens. Serve immediately.