A Vintage Spread

 

Vintage is one of the busiest times of the year at Nautilus. With that in mind, Kelly Gibney has created a delicious feast to sustain our winemakers and their crew through vintage and to relax at the end.

KG2


Chicken Waldorf Salad Sandwiches
Makes enough filling for 6 or more large sandwiches

KG3

A classic sandwich filling that will satisfy hunger in a big way. Load it up with greens to create a healthy balanced sandwich.

500g free range chicken breast

1 red apple – a firm and crunchy variety

Juice of 1 lemon

1 stalk celery – finely diced

½ cup walnuts  – roughly chopped

½ cup good quality mayonnaise

1 tablespoon finely diced chives

Handful flat leaf parsley – roughly chopped

Sea salt and cracked black pepper

To serve: salad greens, thick sliced sourdough bread

Cut chicken breasts in half lengthwise. Season well. Heat two tablespoons of oil in a sauté pan over a medium / high heat. Cook chicken pieces until lightly browned and no longer pink in the middle. Leave to cool before chopping into cubes.

Cut the apple, remove the core and slice into small cubes. Toss well with the lemon juice to prevent browning. Drain excess juice.

Combine chicken, celery, walnuts, mayonnaise and herbs. Mix well. Stir through apple and season well with salt and pepper.

Leftover salad can be stored in an airtight container in the fridge for 2 days.


Egg salad sandwiches w/ capers and dill
Makes enough filling for 4-6 sandwiches

KG4

The simplicity of eggs sandwiches is elevated with zingy capers and herbs. Finely diced gherkins can be a tasty addition to this recipe also.

6 free range eggs – hard boiled

¼ cup good quality mayonnaise

2 tablespoons capers

1 tablespoon finely chopped fresh dill (can also use fennel fronds – double the quantity)

1 tablespoon finely diced chives

Sea salt and cracked black pepper

To serve: Sliced baguette or sourdough, salad greens

Mash the boiled eggs and mayonnaise together. Add the remaining ingredients and season generously.

Leftovers can be kept for 2 days in an airtight container in the fridge.


Raspberry and Almond Crumble Cake

KG6

A stunning but simple cake that is a real crowd pleaser. Enjoy warm from the oven with a dusting of icing sugar or have on hand to fill the tins.

5 free range eggs

3 cups almond meal

½ cup sugar

¼ cup melted butter

1 teaspoon vanilla essence

1 teaspoon baking powder

Crumble topping

¼ cup brown sugar

¼ cup flour (can also use spelt or GF flour)

1 teaspoon cinnamon

3 tablespoons melted butter

½ cup sliced almonds

To top: 1 ¼ cup frozen raspberries (do not thaw)

Preheat oven to 170 degrees celsius

Place all the cake ingredients into a food processor and run for a minute or so until it all comes together. Pour into a 23cm springform tin that has been lined with baking paper.

Place the crumble ingredients (except the almonds) in a bowl and mash together. Add the almond and stir well. You may need to break up big lumps of  crumble with the fork.

Top the cake with the raspberries and sprinkle over the crumble.

Bake for 45 -55 minutes until a cake skewer comes out clean when inserted.

This is wonderful served warm dusted with icing sugar or can be stored for up to 4 days in an airtight container.


Oaty chocolate chip cookies

KG5

These completely irresistible cookies are perfect for shared lunches. The combination of oats, brown sugar and chocolate chips is hard to beat.

Makes 12-15 large cookies

125g softened butter

¾ cup soft brown sugar

½ teaspoon ground cinnamon

1 teaspoon vanilla essence

1 free range egg

1 cup flour (can use spelt, regular or GF flour)

1 cup rolled oats

¼ teaspoon baking soda

Pinch sea salt

1 cup dark chocolate chips

Preheat oven to 170 degrees Celsius

Place the butter and sugar into a stand mixer and use a paddle attachment to mix until until smooth and creamy. Add the cinnamon, vanilla and egg. Mix until smooth. Add the flour, oats, baking soda, salt chocolate. Run the mixer on low to combine well.

Roll tablespoons of dough into balls and place on an oven-proof tray lined with baking paper. Lightly press each ball down with a fork or 2 fingers. Do not flatten completely.

Bake for 15 minutes until golden brown. Place on a wire rack to cool.

Once cooled, cookies can be stored in an airtight container for up to 1 week.

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