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• Download Party: Recipes
JACOB'S CREEK AND WYNDHAM ESTATE "GEMINI SERIES" RECIPES
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Salt & Pepper Squid with Kecap Manis & Garlic, Ginger Vinegar Dipping Sauce
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INGREDIENTS:
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Squid
Salt & Pepper Mix
Sweet soy sauce
Dipping Sauce
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DIRECTIONS:
Squid – Cut squid open to flat, score with knife then cut into triangles.
Salt & Pepper mix – 2 cups flour
1 tbls 5 spice
2 teaspn paprika
1 teaspn salt
1 teaspn pepper
Mix all together.
Dipping Sauce – 1 cup white vinegar
2 tbls fish sauce
3 tbls lime juice
2 teaspn crushed garlic
2 teaspn crushed ginger
1 crushed red chiili
Mix all together.
Toss squid through salt & pepper mix, shake off excess flour, then deep fry till cooked.
To serve: Drizzle plate with sweet soy sauce then place on deep fried squid & serve with dipping sauce.
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Jacob's Tangy Grilled Steak with Parsley Sauce
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INGREDIENTS:
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Meat
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Marinade
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Parsley Sauce
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| 2 lb flank steak |
3/4 cup Jacobs Creek Merlot
3 tblspn soy sauce
1 large shallot, finely chopped
2 tblspn extra virgin olive oil
1/2 cup fresh parlsley, finely chopped
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1 cup fresh parsley
3-4 tblspn extra virgin olive oil
1 clove garlic, chopped
1 small shallot, finely chopped
1/2 cup macademia nuts (or pine nuts) |
DIRECTIONS:
To prepare the marinade:
Combine all ingredients for marinade in a bowl. Marinate flank steak overnight (or at least 3-4 hours) in a zip lock bag in the refrigerator
To prepare Parsley Sauce:
Combine all ingredients, except the oil, in the bowl of a food processor. Process for several seconds until finely chopped. Slowly drizzle oil into mixture while processor is running. Blend until mixture forms a very thick sauce.
When meat is grilled, let it stand 5 - 10 minutes. Thinly slice the meat on the diagonal. Spoon some parsley sauce over the meat and garnish with fresh parsley sprigs and macadamia nuts.
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INGREDIENTS:
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Salad
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Green Prawn Cutlets
Mixed Lettuce
Basil
Coriander
Mint
Bean Sprouts
Snow Pea Sprouts
Bamboo Shoots
Waterchestnuts
Wheat flour Noodles |
2 red chillis
1 clove garlic
1 tbls palm sugar
30ml lime juice
60ml fish sauce
60ml water
30ml rice wine vinegar
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DIRECTIONS:
Clean prawns & put aside. Pick herbs & wash. Pound garlic & chilli to a paste, add palm sugar, pound till mixed, add this to liquid & boil for 5 mins, allow to cool. Cook prawns on grill. Boil noodles for 3-5 mins then refresh under cold water.
Mix all ingredients together in bowl & add enough dressing to coat well & serve.
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INGREDIENTS:
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Chicken
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Pico de Gallo
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4 boneless, skinless chicken breasts
1/2 cup soy sauce
1/2 tsp poultry seasoning
1/2 tsp kosher salt
1/2 tsp garlic powder |
1/4 tsp Cayenne pepper
1/4 tsp ground black pepper
1/4 tsp paprika
1/2 cup barbeque sauce
1 cup pepper jack cheese
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2 medium ripe tomatoes diced
1 small yellow onion diced
1/2 jalapeno seeded, ribs removed and minced
1/4 cup chopped cilantro
1/4 tsp Cayenne pepper
pinch of salt
Juice of 1/2 lime |
DIRECTIONS:
To prepare the Pico de Gallo:
Mix all ingredients in a bowl and refrigerate for at least one hour beforehand.
To prepare the Chicken:
Place chicken breasts in a shallow pan and cover with soy sauce. Season both sides of meat with spices and marinate in refrigerator for at least one hour.
Preheat grill to medium high heat and add mesquite wood chips if desired for smoke flavoring. Place chicken on grill smooth side of breast down and reduce heat to medium. Grill about 7-10 minutes then turn and grill on other side. Grill should be hot enough to leave grill marks on both sides also carmelizing the soy sauce to a golden brown. Turn chicken once more to heat the smooth side again for 2 minutes. Turn breasts smooth side up and turn off grill. Spoon barbeque sauce on each chicken piece followed by cheese, then tope with pico de gallo. Allow chees to melt and pico de gallo to warm then serve.
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Citrus Chardonnay BBQ Bass with Island Salsa
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Serves: 6
INGREDIENTS:
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Fish
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Marinade
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Island Salsa
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6 6-oz sea bass or grouper fillets
salt and freshly ground pepper to taste |
1/2 cup Jacob's Creek Chardonnay
1/3 cup orange juice
1/3 cup fresh lemon juice
1/4 cup olive oil
2 garlic cloves minced
2 tblspn fesh lemon thyme leaves
2 tblspn honey
1 tspn fresh lemon zest |
1 1/2 cup chopped peeled mango
2/3 cup chopped peeled kiwi fruit
2/3 cup chopped red bell pepper
1/3 cup finely chopped red onion
Thyme sprigs and lemon slices for garnish
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DIRECTIONS:
For marinade, whisk together marinade ingredients. Reserve 1/2 cup for salsa and basting. Ladle remaining marinade into a 9X13 non-metal dish and add fish, turning to coat. Cover and marinate for 30 minutes.
Meanwhile, prpare salsa in medium bowl, combing all ingredients. Stir in 3 tablespoons of reserved marinade, cover and chill.
Prepare barbeque (medium-high heat). Remove fish from marinade; discard remaining marinade. Pat fish dry. Lightly brush fish with oil and season with salt and pepper. Place fish on grill rack brushed with oil. Grill fish until opaque in center, (3 minutes per side) basting frequently with reserved marinade.
Transfer fish to platter, and top with salsa. Garnish with thyme and lemon.
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Salt & Pepper Squid and Prawns with a Carrot and Coriander Pickle
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Preparation Time : 1 hour
INGREDIENTS:
2 Squid Tubes - Sliced into rings
3 Prawns - Cut in half and soaked in milk
3 cups Rice Flour
5 grams Sea Salt
5 grams Black Pepper - Mix together to create coating
1 Peeled Carrot - Peel into ribbons
Orange Juice
PERNOD
Sweet Chilli sauce
Coriander - Diced
1 Papadam Cooked in hot oil to form basket
DIRECTIONS:
Soak carrot ribbons in a combination of orange juice, PERNOD and sweet chilli sauce. Place squid and prawn tails into coating mix until fully coated and then fry in hot oil for about 4-5 minutes or until golden. Place squid and prawns in basket and serve on a bed of sliced lettuce and top with carrot pickle and sprigs of coriander.
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