From the chairman's kitchen

In July 1995 I, retired from full time duties at Tahbilk Winery while remaining as Chairman. My wife Kay Crawford, comes from a Nagambie farming family. In the 1980's, Kay ran a small guesthouse where she made pickles & preserves for guests' meals. Together we have "launched" the "Purbrick & Crawford" range using many different methods, including old family recipes, to preserve Victoria's wonderful produce.

Our range includes Garlic Sauce, Wine Grape Jellies, Marmalades, Jams, Relishes, Pickled Walnuts & Pickled Garlic.
Please share with us the pleasure we have obtained by using our products in the following recipes.

Our "Purbrick & Crawford" range is available by mail order from:
Purbrick & Crawford
PO Box 33, Seymour, Vic, 3660
Phone: (03) 5792 4179
Fax: (03) 5799 0476
Email: kayjohn@eck.net.au
Tahbilk Wine Club Members receive a 10% discount on all purchases.

Rack of Lamb with Mango Chutney

(Serves 2)
I enjoy adding different flavours to the food I cook and this is a good example of an unusual combination that I think works very well - I hope you agree!
Ingredients

An 8 Boned Rack (or same size Loin if preferred)- fat removed

2 x Pink Potatoes

300gm Kent Pumpkin - cut into two

250gm Round Beans

Salt

1 Tablespoon Mango Chutney

1 Tablespoon Rolled Oats - crumbled

Plain Yoghurt or Butter
To Prepare
Preheat oven to 220C.
Cut Potatoes in half lengthways and place on ovenproof plate along with the Pumpkin.
Place in preheated oven and cook for 50 minutes.
Mix the Mango Chutney and Rolled Oats together to make a paste and spread over topside of Rack or Loin and place on an ovenproof plate.
Steam the Beans for 7 minutes while the Lamb is cooking, keep warm until ready to serve.
When Potato and Pumpkin have cooked for 27 minutes add the plate with the Lamb and cook for 16 minutes.
Remove the Lamb and cover to keep warm while the Potato and Pumpkin cook for the remaining 7 minutes.
Plain Yoghurt with the Potato is preferred as it adds another dimension to the dish.
The Wine
Very hard to go past the latest 2003 '1860 Vines' Shiraz or to keep it in the 'family', the 2003 'Eric Stevens Purbrick' Shiraz. If it is a tight budget week then the new Tahbilk 2005 Shiraz works a treat also.

Oven Baked Barramundi with Mussels

(Serves 2)
Ingredients

2 250/300g Barramundi Fillets

2 Waxy Potatoes - cut in half and bake in oven for 55 minutes

1 bag washed Spinach - cook in a non-stick pan on low heat until it begins to wilt, remove & keep warm

12 Asparagus Spears - cook in boiling water for 3 minutes, remove and keep warm.

12 fresh cooked Mussels - buy 1 kg and have the rest with Pasta the next day

2 Tsp 'Purbrick & Crawford' Hot Lemon Relish

3 thin slices of fresh Ginger

4 Tsp Olive Oil

½ cup chopped Coriander

Salt
To Prepare
Pre heat oven to 220C.
Remove beard from the Mussels and place in a saucepan with ½ cup of water or white wine.
Cook on high heat and once opened, remove to a bowl using tongs - it will take 4 to 5 minutes.
Tear a sheet of aluminum foil for each piece of fish, enough to fold into a parcel, and put 2 teaspoons of Olive Oil on each then place Barramundi on top.
Smear 1 teaspoon of Hot Lemon Relish on top of each portion of fish; add 2 slices of Ginger, a pinch of salt, six Mussels and half the Coriander.
Carefully fold the foil into a parcel and transfer to the preheated oven - cook for 9 to 10 minutes.
To Serve
Place spinach in the middle of a warmed plate, position the Barramundi on top, add asparagus and baked potato and there you have it!
The Wine
The young & feisty 2008 Roussanne and this dish will be like a marriage made in heaven.

Chicken Wing Casserole

(Serves Two)
The inaugural Estate release 2007 Grenache alongside this Casserole works a treat!
Ingredients

6 Chicken wings - wing tips removed

2 Tbsp Olive Oil

1 Parsnip - peeled and cut into 30mm quarters

1 Large Carrot - peeled and cut into 30mm quarters

3 Pink Potatoes - peeled and cut into thick slices

10 Small mushrooms - wipe, stem and leave whole

1 Large Onion - peel, cut in half & again into half rings

2 Sticks of Celery - cut into large pieces

2 Cloves of Garlic - peel and fine chop

1 Piece of Preserved Lemon - adds to the flavour

1 Tsp Dried Thyme (3 sprigs of fresh if available)

1 Tsp Salt

½ Cup of Wine - red or white, Tahbilk or Dalfarras

¼ Cup Chicken Stock (use water if not available)
Spice Mix

2 Tbsp Plain Flour

1 Tsp Cumin

1 Tsp Salt

½ Tsp Ground Black Pepper

½ Tsp Ground Ginger
To Prepare
Pre heat oven to 200C.
Combine spice mix ingredients & dust over wings.
Put the oil into a heavy casserole dish and bring to high heat, add dusted wings and brown all over - about 5 minutes.
Remove chicken, reduce heat and add onion and garlic, cooking until the onion starts to change colour - careful not to burn.
Add wine stirring into the onion & allow most of the liquid to reduce, then add chicken and all the vegetables plus the stock and salt.
Place greaseproof paper over the pan & then put on lid - this gives a better seal - before placing in the pre heated oven for 75 minutes.

Atlantic Salmon - My Way

(Serves 2)
A simple but wonderfully tasty dish ideally suited to the now 'officially' released 2007 Viognier.
Ingredients

2 portions of Atlantic Salmon with skin on

2 Tsp of one of the following from the "Purbrick & Crawford" range - Chilli Jam, Hot Lemon Relish, Tomato Relish or Lemon Chutney

Salt

Oil
To Prepare
Pre heat oven to 200C.
Rinse and dry the Salmon portions and put on a plate skin side up and sprinkle & then gently rub in ½ tsp of salt on each.
Heat a non stick pan to high heat.
Place Salmon in pan skin side down and cook for a maximum of two minutes.
Remove from pan and put on an oven proof plate skin side down.
Smear 1 tsp of your "Purbrick & Crawford" selection over the Salmon and then place in oven and cook for 8 minutes.
Serve with your choice of Asparagus or Bok Choy

Thin Cut Lamb Loin with Spring Onions

(Serves 2)
A tasty little dish that will go very nicely indeed with the latest Everyday Drinking 2002 Shiraz!
Ingredients

300g Lamb Loin - Cut across into thin slices

8 Spring Onions - Slice into long slivers, white and light green parts only

3 Cloves of Garlic - Peel and thin slice

4 peeled slices of Ginger - Cut into fine slices

4 Tbsp Canola Oil

150g Button Mushrooms - Wipe and trim off stem

1 Red Capsicum - Deseed & slice lengthways (5mm wide)

16 Snow Peas - Top and cut in half
Marinade

1 Tbsp Soy Sauce

1 Tbsp 'Purbrick & Crawford' Garlic Sauce (If you don't have any 'Purbrick & Crawford' Garlic Sauce call me to order! Or increase the Soy Sauce)

2 Tsp Dry Sherry

1 Tsp Cornflour
Sauce (Combine all ingredients)

¾ Tsp Salt

½ Tsp Ground Black Pepper

2 Tsp Soy Sauce

2 Tsp Dry Sherry

1 Tsp Sesame Oil

1 Tbsp Water
To Prepare
Gently stir the lamb & marinade ingredients together until lamb is coated - leave in bowl for 30 minutes.
Heat the Wok until hot & swirl in 2 tbsp of oil.
Add the capsicum, button mushrooms and snow peas turning and tossing for 2 minutes - do not over cook as the vegetables need to remain crisp.
Remove to a warm serving plate and keep warm.
Re heat Wok & swirl in remaining oil - add the garlic and ginger turning until they start to colour. Put in the lamb and turn for 30 seconds, add the sliced spring onions, combine with the lamb then add the sauce.
Keep tossing until the lamb is cooked and most of the sauce is absorbed - about 2 minutes.
Return the cooked vegetables to the Wok and toss with the lamb.
Remove to the serving plate, sprinkle with a few drops of sesame oil.
Serve with steamed rice.

Poached Quail with Noodles and Spinach

(Serves 4)
This is not a flight of fancy - it is delicious!
Ingredients

4 large Quail - Rinse and pat dry.

10cm piece of Ginger - sliced

3 Spring Onions - trimmed and cut into 2cm pieces 1 small Red Chilli - chopped, or ½ tsp of Chilli paste

1 stick of Lemongrass - trim and split lengthwise

5 Star Anise

2 tablespoons Brown Sugar

125ml Dry Sherry

125 gms Noodles

250 gms Spinach
To Prepare
Fill each Quail with Onion and a slice of Ginger.
Place remaining Spring Onion, Ginger, Chilli, Lemongrass, Star Anise, Brown Sugar and Dry Sherry into a saucepan.
Add the Quail and cover with cold water and place a plate on top of the quail to keep them submerged.
Bring to the boil, and boil for 90 seconds - not a second more - turn of the heat and over with a tight fitting lid and cool for 4 hours then refrigerate overnight.
Remove Quail then strain and reserve liquid and remove flesh from carcasses.
Place 2 cups of reserved liquid in a saucepan and cook over high heat until reduced by half.
Cook Noodles & Spinach separately - drain well.
To Serve
Serve on bed of Noodles topped with Quail, the reduced liquid and Spinach.
Note: Do not reheat Quail before serving - they will become tough.
The Wine?
Kay and I found the Tahbilk 2007 Verdelho to work quite nicely with this dish

Stir-fried Pork with Bean Sprouts

(Serves 4)
A little touch of the Orient to spice up your Spring/Summer dining!
Ingredients

250gm Pork Loin or Fillet- Cut into match stick sized pieces

1 Green & 1 Red Pepper halved lengthwise seeded and sliced lengthwise into thin strips

90ml Canola Oil

4 thin slices of fresh Ginger cut into fine threads

450 gm Bean Sprouts

12 small Button Mushrooms - uncut

½ tsp Salt

3 peeled cloves Garlic finely chopped

3 Scallions halved lengthwise, cut into 5 cm sections, white and green pieces kept separate

2 tbsp Medium Dry Sherry
Marinade

¼ tsp Salt & ¼ tsp Sugar

2 tsp light Soy Sauce

1 tsp Purbrick & Crawford Garlic Sauce

½ tsp fresh ground Black Pepper

1 tsp Medium Dry Sherry

½ tsp Corn Flour & 1 tbsp Water
Sauce

½ tsp Corn Flour

3 tbsp Water

2 tbsp Oyster Sauce
To Prepare
Place the pork in the marinade for 20 minutes.
Mix sauce ingredients together and put aside.
Heat a wok over high heat until smoke rises then add half the oil, the ginger and as it sizzles the bean sprouts, green and red capsicum and the mushrooms.
Season with ½ tsp of salt and then turn and toss for about 3 minutes. Remove to a warm serving plate.
Wipe the wok with paper towelling, reheat and add the remaining oil, add the garlic and white parts of the scallions, stir a few times then add the pork.
Toss for about 30 seconds, until the pork begins to turn opaque, splash the 2 tbsp of sherry around the sides of the wok and continue to stir until the pork is cooked - about 60 seconds.
Pour the well mixed sauce on to the pork stirring as it thickens, add the green parts of the scallions, stir a few times then scoop the pork on to the vegetables.
Serve with rice, or noodles if you prefer.
The Wine
The spicy freshness of the latest Dalfarras 2005 Cabernet/Sangiovese works a treat with this dish.

Herbed Rabbit Casserole

(Serves 4)
A rustic country favourite of mine!
Ingredients

1.5kg Rabbit - Cut into even sized pieces (loin & hind quarters preferred)

30ml Canola Oil

1 tbsp Plain Flour - for dusting rabbit pieces

200ml Chicken Stock

200g of Chopped Tomato (tinned or fresh)

Potatoes for baking

Salt and Pepper - season to taste
Marinade

1 medium Red Onion - medium diced

3 Garlic Cloves - whole with skin on

150ml White Wine

30ml Olive Oil

1 sprig Rosemary

1tbsp Mixed Herbs
Add rabbit to marinade in a bowl, mix well and marinate in refrigerator for 2/3 hours
To Cook,
Pre heat oven to 200C
Remove rabbit from marinade & dust with flour - reserve the marinade.
Heat 15ml of oil in a casserole pan; add half of the rabbit pieces and brown all over for 3 to 4 minutes.
Set aside, add the remaining oil and brown the rest of the rabbit pieces.
Return all rabbit pieces to the casserole pan, add the tomato, reserved marinade and chicken stock.
Season to taste; stir to mix with the rabbit pieces.
Cover and bake in oven for 90 minutes - if not tender, leave for another 10 minutes.
Serve with baked potatoes and round beans.
Chairman's Note: After the rabbit is removed you can make a lovely flavoursome sauce by reducing the remaining liquid in the pan over a medium heat.
The Wine
My wife Kay did not hesitate to nominate the Trophy winning Dalfarras 2005 Marsanne/Viognier to serve with this dish. Who am I to argue with my wife!

Cantonese Style Marinated Pork Fillet

(Serves 2)
Ingredients

500 gms Pork fillet, or loin if you prefer.

Bok Choy with the stems thick diced

Red Capsicum cut into bite sized pieces

Zucchini sliced but not too thick

Broccolli cut into small florets

1 tablespoon Soy Sauce

1 tablespoon Oyster sauce

1 teaspoon Sesame oil
Marinade.

1 tablespoon "Purbrick & Crawford" Garlic Sauce

1 tablespoon Soy Sauce

1 tablespoon Char Sui Chinese BBQ sauce

2 tablespoons Honey

1 garlic clove - peeled and crushed

1 cm piece of ginger - slice fine
To Prepare
Place all the marinade ingredients in a bowl, mix well.
Add the Pork and place in refrigerator, leave for at least 10 hours - turning the Pork a few times.
Pre heat oven to 180C.
Sear the meat on all sides in a pan over medium heat, about 4 minutes.
Place meat in a roasting dish and cook in the oven for 7 minutes and then set aside covered with foil and allow to rest for a further 4 to 5 minutes.
Stir fry the vegetables in a wok or pan (2 to 3 minutes) adding the Soy Sauce and the Oyster Sauce just before the vegetables are cooked then add the Sesame Oil and stir through.
When ready cut the Pork into 5mm slices and place on top of the vegetables.
Serve with steamed rice or mashed potatoes.
The Wine
A bottle of the dual Trophy winning 1997 Marsanne would work a treat! (To order, see WINES & ORDERS - Web Specials link above)

Roast Chicken wrapped in Rosemary

(Serves 3 to 4)
Last year, Father Christmas brought Kay and I a cook book which was different in its approach to preparation and cooking and the first recipe we tried was Lamb wrapped in Rosemary - it was stunning!
So the question was asked, why not a chicken?
This dish has been cooked twice in rosemary and once in thyme and each time it was moist and full of flavour, hot or cold.
Ingredients

1 Chicken - about 500 gm

14 branches of Rosemary each about 120 mm long

2 cloves of peeled Garlic

Juice of one Lemon

Olive oil

Salt

2 lengths of kitchen string each about 400 mm long
To Prepare
Pre set oven to 220C.
Wipe out and salt the chicken cavity and insert the Garlic cloves.
Place strings side by side on your kitchen bench 60 mm apart and lay the rosemary branches across them.
Rub a little salt on to the chicken then brush with olive oil.
Place the chicken on the rosemary and bring the strings with the rosemary up and over, tie firmly to keep the rosemary in place - it does not have to look pretty.
Put in a baking dish, pour over the lemon juice an cook in the heated oven for 45 to 50 minutes.
Serve with your choice of baked vegetables and steamed greens.
The Wine
The youthful exuberance of the 2005 Dalfarras Shiraz will team wonderfully with this dish.

Seared Lamb Loin

(Serves 2)
Ingredients

300gm Lamb Loin

4 Potatoes - for mashing

2 Red Capsicum

1 Eggplant

Rocket

Marinade
Mix together

2 Tablespoon "Purbrick & Crawford" Garlic Sauce

2 Tablespoon Rice Wine or Dry Sherry

1 Teaspoon Salt

1 Teaspoon "Purbrick & Crawford" Mountain Pepper Mustard

½ Teaspoon Ground Coriander

1 Teaspoon Ground Ginger

¼ Teaspoon Cumin

To Prepare
Marinate lamb for 2 to 6 hours in refrigerator.
Heat a frying pan until very hot, add lamb - sear brown on all sides and set aside.
Mash potatoes and keep warm.
Put capsicum in very hot pan and sear until skin begins to blacken. Place on a plate & cover with cling wrap until cool then remove skin.
Brush sliced eggplant with olive oil and cook on medium heat in pan until tender - 3 minutes per side.
Place seared lamb loin in oven pre heated to 200C & cook until medium rare - about 9 minutes.
Remove and allow to rest for 10 minutes.
Slice lamb into 1cm slices and serve on bed of mashed potatoes, capsicum and eggplant surrounded with rocket. A drizzle of dressing goes well.
And The Wine
Would work wonderfully with the spice and berry fruits of the new release Tahbilk 2005 Shiraz.

Atlantic Salmon on Mashed Potato

(Serves 2)
Ingredients

2 Salmon Fillets

3 Potatoes

150 gms Round Beans

2 tspn Pesto

2 tspn Purbrick & Crawford Hot Lemon Relish.

Olive Oil

Salt & Pepper

To Prepare
Peel and quarter potatoes, place in pot of cold salted water bring to boil & cook until tender.
Coarse mash potatoes add a drizzle of Olive Oil and season to taste - keep warm.
Trim and steam or boil Round Beans until cooked. Place in bowl with 1 teaspoon of Olive Oil, keep warm.
The Salmon can be pan fried or cooked in a preheated oven to 200C.
Season well with salt & pepper.
To pan fry, cook fish on each side (skin side first) in a lightly oiled pan for 2 to 3 minutes turning carefully.
Remove from pan, set aside and keep warm. If using an oven, place fish on a heat proof dish and cook for 9 minutes.
Remove, set aside and keep warm.
To Serve
Place mashed potato on a plate with Salmon on top and then add the Round Beans.
To finish spread the Pesto and Purbrick & Crawford Hot Lemon Relish over each fish.
Then enjoy alongside a glass of 2007 Marsanne.

Mushroom Risotto

(Serves Four)
Ingredients

1 litre Chicken stock

100 ml White Wine

3 tablespoons Olive or Canola Oil

1 Onion (fine diced)

2 cloves Garlic (fine chopped)

300gm flat Mushrooms (use portobello to add extra flavour)

300gm Oyster mushrooms (both mushroomsa to be medium sliced)

1 handful of Parsley (chopped)

300gm Arborio rice

2 tablespoons Parmesan cheese
Method
Blend a third of the flat mushrooms with the stock and heat in a saucepan.
Add oil to a pot or pan and saute onion and garlic until transparent (about 3 minutes) and then add rice and fry until opaque.
Add white wine and stir until absorbed into the rice. Reduce heat to medium low and add 2 cups of warm mushroom stock - stir with rice until absorbed. Add another cup of stock, making sure rice is always covered, and continue the same procedure until all the stock is absorbed by the rice (approximately 20-25 minutes).
In a separate frying pan saute the remaining mushrooms (flat first) until tender.
When rice is cooked to your taste, stir the mushrooms through the rice and add parsley and half the parmesan.
Adjust seasonings & serve in large bowls with the remaining parmesan on top.
And The Wine
This is a dish that would suit either a white or red, depending on your own preference. Either of the current Dalfarras releases - 2005 Shiraz/Viognier or 2005 Marsanne/Viognier - would be ideal!

Lamb Shank Rogan Josh

Serves 4
Ingredients

4 fore quarter lamb shanks

2 tbsp plain flour

½ tsp chilli powder

1 tsp ground coriander

½ tsp ground ginger

½ tsp salt

Pinch of nutmeg

1 large onion, thinly sliced

2 tbsp olive oil

1 ¼ cups plain yoghurt

450 ml beef or lamb stock

½ tsp ground cardamom

1 tbsp Purbrick & Crawford Garlic Sauce

3 medium tomatoes, cut into 8 wedges each
Method
Mix together the flour, chilli, coriander, ginger, salt and nutmeg.
Dust the lamb shanks in the spiced flour , reserving any excess.
Preheat the oven to 170/C.
Pour the oil into a heavy casserole pan and place over high heat.
Cook the lamb shanks for about 8 minutes, until well browned all over, transfer to a large plate and set aside.
Reduce heat, add onion to the pan and cook for 8/10 minutes until golden brown.
Add the reserved spiced flour and cook for 1 minute stirring continuously, add the yoghurt and stock, stir until well mixed - about ½ a minute.
Return the lamb to the pan ,add the cardamom and garlic sauce, bring to the boil. Cover tightly place in the oven and cook for 1 ½ hours.
Add the tomato wedges and cook for another 1½ hours.
The longer this is cooked the more tender the lamb shanks become -add a splash of water if it starts to dry out towards the end.
Serve hot with rice or mashed potatoes - delicious!
And The Wine
I will be enjoying my Lamb Shank Rogan Josh with the newly released 2005 Cabernet Sauvignon!

Fried Noodles with Garlic Chicken and Prawns

(Serves Three)

180gm (3 blocks) Long Life Dried Noodles - Boil for 5 minutes, rinse with cold water drain & set aside

2 Tablespoon Oil

2 cloves Garlic - crushed

1 small Red chilli - remove seeds & finely chop

250 gm Chicken Breast - thinly sliced

4 Spring Onions - White & Green together

1 Tablespoon Purbrick & Crawford Garlic Sauce

2 Tablespoon Fish Sauce - add to Garlic Sauce

2 Tablespoon Lemon juice

3 Tablespoon fresh Coriander - chopped

200 gm cooked Prawns - shell & rough chop

1/2 cup Roasted Peanuts - coarse chopped

1/2 cup Fresh Bean Sprouts.
To Cook
Heat wok and add oil. When hot add Garlic and chilli - toss until Garlic changes colour.
Add Chicken toss and turn until lightly browned. Add Onion, combined Sauces, Lemon Juice, Coriander and half the Peanuts - toss to combine.
Add Prawns and Noodles & stir fry until heated through about 2 minutes.
To Serve
Garnish with Bean Shoots & remainder of Peanuts.
The Wine!
The Cellar Door & Web Special only 2004 Roussanne will work very nicely indeed with this dish (see WINES & ORDERS - Web Specials).

Slow Cooked Lamb Shanks

(Serves Four)

4 Forequarter Lamb Shanks - bone cut once, trim off any excess fat

1 Cup of Flour mixed with 1 Teaspoon Salt

3 Tablespoons Olive Oil

1 Celery Stick/1 Large Carrot/1 Medium Red Onion/3 Medium Field Mushrooms/3 Garlic Cloves - all finely chopped

250g Tomatoes - fresh or tinned/rough chopped

Bouquet Garni or 1/2 Teaspoon Dried Rosemary or Thyme

1 Teaspoon each Salt & Ground Black Pepper

1 Tablespoon Purbrick & Crawford Garlic Sauce

100 ml Tahbilk 2002 Shiraz or water if you must
To Cook
Pre-heat oven to 100C
Place ovenproof casserole dish on high heat hot plate & add Olive Oil.
Dust Shanks with Flour; shake off excess and place in casserole dish - brown all over (about 3-4 minutes), remove and set aside.
Reduce heat to medium and add Onion, Garlic - cook for 1 minute and then add Celery, Carrot and Mushrooms and cook for a further 4 minutes.
Add the wine (or water), stir & add Lamb Shanks, Tomatoes, Herbs, Salt, and Pepper & Garlic Sauce.
Cover dish with oven proof paper and put the lid on.
Place in pre-heated oven for six hours (no peeking) and finish the 2001 Shiraz - when time is up, remove the Shanks and keep in a warm place.
Drain the cooked vegetables through a sieve to obtain the juice from which you can make a sauce.
To Serve
Serve a Lamb Shank on each plate with your choice of green vegetable, mashed potato or rice & juice/sauce
The Wine!
For that special occasion either of the latest release 2003 "Eric Stevens Purbrick" reds - for general consumption the 2005 vintage Shiraz and Cabernet Sauvignon will work equally well.

Spanish Chicken in Tomato and Capsicum Sauce

(Serves Four)
Kay and I both find this recipe a "ripper" - easy and full of flavour!
Ingredients

8 Chicken Legs - skin off

35g (1/2 cup) Plain Flour

50ml Olive Oil

1 Red Onion - sliced

2 Cloves Garlic - finely chopped

100g Prosciutto - cut into approx 6 x 3cm slices

100ml 2003 Marsanne - the remaining 650ml are for the Chef!

4 Tomatoes - peeled and roughly chopped

1 Red Capsicum - cut into 3cm pieces

1 Green Capsicum - cut into 3cm pieces

2 Tablespoons "Purbrick & Crawford" Hot Lemon Relish

2 Tablespoons Flat Leafed Parsley - chopped

1/2 Teaspoon Ground Black Pepper
To Cook
Dust Chicken Lightly with flour and shake off excess.
Place prepared Tomatoes and Capsicums in a large bowl, add Hot Lemon Relish and gently mix - set aside.
Heat Olive Oil in a large casserole and brown Chicken Legs all over using a medium heat.
Remove Chicken from the casserole and set aside.
Add Onion, Garlic and Proscuitto to the same pan and cook for 3 to 4 minutes, or until Onion is soft. Return chicken to the pan, add the Wine (have a glass yourself!), along with the Tomato and Capsicum mix, chopped Parsley and ground Pepper.
Cover and cook for 40 minutes or until Chicken is tender.
Season to taste and serve with boiled rice.
The Wine
The latest release 2005 Chardonnay would be an ideal accompaniment!

Seared Salmon on Noodles with Snowpeas

(Serves Four) Ingredients

4 x 250 gm Salmon Portions

60 ml "Purbrick & Crawford" Garlic Sauce

40 ml Virgin Olive Oil

1 tbsp Vinegar (any kind) or Dry Sherry

1/2 tsp Finely Diced Peeled Garlic

1/2 tsp Finely Diced Peeled Ginger

1/2 tsp Finely Diced Red Chilli (seeds removed)

1/2 tsp Finely Diced Lemon Grass (outer leaves removed)

1/4 tsp Salt
To Cook
Combine all ingredients and pour over Salmon and marinade for one hour.
Bring a non-stick pan to high heat.
Remove Salmon portions from the marinade place skin-side down and cook for 3 minutes (Warm remaining marinade for later use). Turn over and cook the other side for 2 minutes.
Set aside in a warm oven.

24 Snowpeas - Top Snowpeas, steam for 1 minute and set aside in warm oven.

Noodles (your preference) - Prepare as per instructions on packet and fry in hot pan for 1 minute. Set aside and keep warm.

To Serve
Place Noodles in the middle of 4 warm plates. Lay a portion of Salmon on the noodles & spoon 1 tbsp of warmed marinade over the top, drizzling a further 2 tbsp around the noodles. Place 6 Snowpeas in a fan shape on side of plate. Serve (and delight in!) immediately
The Wine
A treat with the Cellar Door and Wine Club exclusive 2007 Semillon.

Brown Trout with Tomato & Garlic Sauce

(Serves Two)

Preheat oven to 200C or on a lidded gas barbecue at medium high temperature

2 Small or 1 large Brown Trout
Trout should be already cleaned. Wash & dry with paper towelling.

Tomato Stuffing - 2 Medium Tomatoes, 2 Tablespoons "Purbrick & Crawford" Garlic Sauce, 1 Teaspoon Salt
Dice the Tomatoes and mix with Garlic Sauce & Salt.
Preparation
Place trout on a sheet of aluminium foil & spoon some of Tomato Stuffing into the cavity, with the rest over the remainder of the fish. Bring the edges of the foil together to make a sealed parcel. Place in Oven or on the Barbecue and cook for 20 minutes.
Serve with
Potatoes - steamed, mashed or chipped (whichever is your preference) Salad or Snowpeas.
The Wine
Wonderful with the 2001 'Museum Release' Riesling.

Steamed Prawns or Scallops (or both) on Spinach Noodles with Citrus Sauce

(Serves Two)

Preheat Oven to 70C

12 Green Prawns or 12 Scallops
Peel and de-vein Prawns. Wash Prawns and put aside. If using Scallops wash and put aside.

Citrus Sauce - 1/2 Lemon, 1 Orange, 1 Tbsp. "Purbrick & Crawford" Garlic Sauce, 2 Tbsp. Olive Oil, 1/4 Tsp. Salt.
Juice and strain the Orange and Lemon, mix with Garlic Sauce, Olive Oil and Salt. Pour into oven proof bowl and keep warm in oven.

150 Gms. Snow Peas
Top and string Peas. Place in a steamer over boiling water and steam for 2 minutes. Remove and place in the oven in a separate bowl with a tablespoon of the citrus sauce.

2 Blocks of Dried Spinach Noodles, Salt
Bring pot of salted water to boil. Add Noodles and cook for 6 minutes. Drain and keep warm.
To Cook Prawns or Scallops
Place half the Prawns or Scallops in a steamer, steam for 3 minutes then put into bowl with Citrus Sauce. Repeat with the remaining Prawns or Scallops.
To Serve
Mound half the Noodles on each plate. Place half the Prawns and or Scallops on top of each, position Snow peas around the edge and pour warm Citrus Sauce over the top. I would suggest some Crusty Bread or Rolls to sop up the sauce.
The Wine
Give the youthful exuberance of the just released Tahbilk 2008 Sauvignon Blanc a whirl with this dish.

Tuna with Garlic Potato Mash & Snow Peas

(Serves Two)

3 Potatoes/4 Cloves "Purbrick & Crawford" Pickled Garlic (or 1 Clove Raw)/Olive Oil
Peel & quarter Potatoes, place in a pot of cold salted water and bring to boil, cook until tender. Coarse mash Potatoes, add a drizzle of Olive Oil and finely chopped Garlic, season to taste, Keep warm.

150 grams Snow Peas/1tspn "Purbrick & Crawford" Garlic Sauce/1 tspn Olive Oil
Top & string Peas. Steam for two minutes, place in bowl. Mix Garlic Sauce & Olive Oil and pour over Snow Peas. Keep warm.

2 Tuna Steaks/"Purbrick & Crawford" Red or White Wine Mustard or Hot Lemon Relish/Olive Oil/Salt
Lightly smear one side of each Tuna Steak with Mustard or Hot Lemon Relish, brush lightly with Olive Oil and sprinkle with Salt.
Wipe a heavy non-stick pan with Olive Oil and heat to medium high.
Place Tuna in pan (Mustard or Relish side down), cook for 1 minute. Brush Tuna with more oil and turn over - cook for a further 1 minute.
To Serve
Remove Tuna from pan, serve on a mound of Potato Mash and surround with Snow Peas.
The Wine
The richness and flavour of the Wine Club Everyday Drinking Dry White No. 4 would suit this dish well!

Whole Baked Fresh Water Trout

(Serves two - double the recipe for four)
This recipe would match the rich flavours & still lively acidity of the 2001 'Museum Release' Marsanne.
Ingredients

1 Whole Trout - about 450 grams

1 nob of Fresh Ginger - 2 to 3 cm long peel & slice finely

2 Spring Onions trim and finely slice white and green parts diagonally

2 Sprigs of Fresh Thyme

1 Teaspoon Garlic Sauce - Purbrick & Crawford of course!

Salt

½ Tablespoon Olive Oil

1 Bunch Bok Choy - wash then remove leaves and cut stalks 1cm wide and 3cm long
To Cook
Wash and dry Trout, cut three diagonal slashes on each side & sprinkle salt in the cavity.
Brush Garlic Sauce over both sides of each fish and place on a piece of aluminium foil big enough to make a parcel.
Stuff fish with all the spring onion, ginger and thyme then wrap in foil to create parcel (this can be prepared well before the required time then kept in refrigerator prior to cooking).
Preheat oven to 200C & cook Trout for 25 minutes. Remove from oven and keep warm.
Put oil into a non stick frying pan or Wok bring to medium high heat.
Stir fry the Bok Choy stalks for a short time, reduce the heat, add a little water then the Bok Choy leaves, cover and steam for 1 minute.

Serve the Trout with Bok Choy and baby boiled or steamed potatoes.
And don't forget the wine!

Stir fried Salmon with Capsicum

(Serves 2)
You spend time over the enjoyment of this dish not the preparation!
Ingredients

2 Salmon portions - cut into bite size pieces

1 Red Capsicum - slice into strips 5 mm across

2 Spring Onions - cut into 1 inch pieces, keep white and green parts separate

1 tablespoon fresh Ginger - fine diced

2 Garlic Cloves - peel and fine dic

½ teaspoon Chilli Paste

2 teaspoons Black Bean Paste

1 tablespoon Canola Oil
Sauce

½ teaspoon Cornflour

3 tablespoons Water

1 teaspoon Oyster Sauce

1 teaspoon Soy Sauce

1 teaspoon Purbrick & Crawford Garlic Sauce
Method
Heat 1 tablespoon of oil in a hot wok or non stick pan - add garlic, ginger, chilli, white part of spring onions and black bean paste.
When garlic and ginger start to change colour add salmon, turn quickly so all sides are seared. Remove set aside and keep warm.
Add capsicum to wok or pan and cook for about 2 minutes.
Add well stirred sauce & green onion pieces.
Mix well, return the Salmon & warm through - about 1 minute.
Remove all to a serving dish and keep warm.
Serve with steamed rice or noodles and bok choy.
The Wine
Works very nicely indeed with the Dalfarras 2006 Viognier/Pinot Gris.

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