Baked Beans with Bacon Ribs
Gourmet Brunch 2008
Serve with the Turkey Flat 2008 Rosé
Serves 6
Ingredients:
2 tbsp olive oil
1 onion, halved and thinly sliced
3 cloves of garlic, thinly sliced
2 400 gm cans of chopped tomatoes
400 gm (2 cups) haricot or other white beans, soaked overnight in cold water
2 tbsp brown sugar
2 tbsp Spanish hot smoked paprika
500 gm smoked bacon ribs, cut into 4cm pieces
2 tbsp Worcestershire sauce
Toasted sourdough bread, to serve
Method:
1. Heat olive oil in a large casserole; add onion and garlic and cook, stirring over medium heat for 8 minutes or until tender. Add tomatoes, drain beans, sugar, paprika, bacon ribs, 1 tbsp Worcestershire sauce and 1 cup water and bring to the boil. Cook covered, at 160C stirring occasionally for 3 hours or until beans are tender.
2. Serve beans on sourdough toast, drizzled with remaining Worcestershire sauce.
Pancetta, Thyme and Onion Bread and Butter Pudding with Baby Tomatoes
Gourmet Brunch 2008
Serve with the Turkey Flat NV Sparkling Shiraz
Serves 6
Roast baby potatoes
500 gm baby tomatoes on the vine, snipped into bunches
8 sprigs of thyme
12 cloves of garlic, peeled, soaked in boiling water for 10 minutes and drained
2 tbsp extra-virgin olive oil
2 tbsp red wine vinegar
1. Place onion wedges in a single layer on a lightly oiled oven tray. Combine olive oil, vinegar and thyme leaves in a bowl, season to taste with sea salt and freshly ground black pepper and drizzle over onion wedges. Roast at 200C for 15 minutes or until soft and golden and set aside.
2. Thinly spread both sides of each slice of toast with butter. Combine cream and sour cream in a bowl, season to taste and whisk to combine, then add eggs and whisk until smooth. Scatter a third of the onions and pecorino in base of a buttered 6 cup-capacity (about 15cm x 20cm) baking dish, then layer toast in dish, scattering onion, pancetta and pecorino between each slice. Pour over egg mixture and place baking dish in a deep-sided roasting tray and pour in enough hot water to reach halfway up the sides of baking dish. Bake at 160C for 20-25 minutes or until golden.
3. For roast baby potatoes, place tomatoes on a foil lined oven tray, scatter with thyme sprigs and garlic and drizzle with olive oil and vinegar. Season to taste and roast at 200C for 15 minutes or until garlic is golden and tomatoes are starting to burst.
4. Serve warm pancetta, thyme and onion bread and butter pudding with roast baby tomatoes.
Braised Ham Hocks with Thyme and Rosemary
Shiraz Alliance 2008
Serve with the Turkey Flat 2002 Shiraz
Serves 4
Braising Vegetables
4 medium carrots
2 small turnips
6 cloves garlic
Chopped parsley, to serve
Method:
Rinse the ham hocks and place in a large heavy-based casserole with the carrots, onion, celery, garlic, thyme and water. Bring to the boil on top of the stove, then reduce the heat to very low and simmer for 4 hours.
Strain, reserving the cooking liquid, and discard the vegetables and flavourings. Return the liquid to the casserole and reduce over a high heat to about 600ml/1 pint. Preheat the oven to 150ºC/300ºF/Gas mark 2.
Return the hocks to the casserole with the braising vegetables and turn to coat with the reduced liquid. Transfer the casserole to the preheated oven and glaze for 45 minutes. Sprinkle the hocks with chopped parsley and serve with mashed potatoes.
Pedro Ximénez custard with roast apricots
Serves 6
Ingredients:
175g Caster Sugar
2 tablespoons water
2 eggs
5 egg yolks
75g caster sugar
190ml Pedro Ximénez
350ml pure cream
6 apricots
Extra caster sugar
Method:
Preheat oven 140ºC. Put 175g caster sugar in a heavy based small saucepan with the water and cook over a low heat to form a golden caramel. Pour a little caramel into 6 x 100ml dariole moulds, and swirl around to cover the bottom. Set aside.
Place the eggs, egg yolks and sugar into a mixing bowl and whisk until the mixture is smooth and pale and forms a ribbon-like trail. Put the Pedro Ximénez and cream in a saucepan and bring to a simmer slowly whisk into the egg mixture. Strain the custard and pour into the 6 dariole moulds.
Place the custards in a water-bath to cook in the oven for 45-50 minutes or until set. Remove from the oven, allow to cool, then chill the custards in the fridge until you want to eat them.
To cook the apricots preheat your oven to 200ºC/gas 6. Cut the apricots in half and dip them in the extra caster sugar. Arrange the apricot halves in a non-stick frying pan, cut side up, and cook until the skins turn a nice deep brown.
Carefully transfer the apricots to a baking tray and cook in the oven for 10 minutes.
To serve, invert the chilled custards onto your plates and arrange 2 apricot halves next to each one. Drizzle over any apricot juices and enjoy.