Wed 30 Apr 2014

Bank holiday barbecue recipes from down under

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With the first of the May bank holidays coming up many of us will be dusting off our barbecues and venturing outside to eat. OK, so the weather forecast for the weekend doesn’t sound that promising at the moment, but we can live in hope!

Who better to ask for some recipes for dishes to ‘throw on the barbie’ than our Australian wine growers who get a great deal more practice at this style of cooking than we do? Although food and wine matching is matter of personal taste, winemakers also know a thing or two about which dishes will bring out the best in their wines too.

 

Dust off your barbecues, there's a bank holiday coming!

Dust off your barbecues, there’s a bank holiday coming!

Here are two recipes to try. The first is from Paul Hotker, senior winemaker at long-standing suppliers of our Society’s Australian Shiraz, Bleasdale in Langhorne Creek. The second comes from Andrew Wigan, chief winemaker at Peter Lehmann Wines whose 88 Growers Barossa Semillon is an established favourite with members too.

 

Lamb cutlets with feta and prosciutto

Meat on the bone and chargrilled is my preference for shiraz, so T-bone steaks oiled and seasoned with smashed potatoes is a favourite, but these lamb cutlets are a hit, and my kids love them too.

The great thing with Lamb cutlets is they come with a handle, so picking them up with your fingers and stripping every last bit of meat from the bone is mandatory.

Food tastes much better if you get a bit messy, if it’s easy to make, even better.

Perfect with Langhorne Creek Shiraz, either the succulent Society’s Australian Shiraz or the more opulent Bremerview 2012.

 

Ingredients

16 lamb cutlets, French-trimmed Australian lamb (does that count as multicultural?)
200g feta cheese, cut into 16 slices
16 small rosemary sprigs
300g fresh prosciutto
2 tablespoons honey (optional)

Let the meat warm up to room temperature, 30 min before cooking.

Using your hand, press cutlets to flatten meat slightly. Top each cutlet with a slice of feta and a sprig of rosemary. Wrap a slice of prosciutto around feta, to enclose.

Preheat barbecue plate or chargrill on medium. Cook cutlets for 2-3 minutes each side, for medium-rare, or until cooked to your liking.

Transfer to a platter and drizzle over honey (optional of course, and/ or some cracked black pepper)

Eat, and don’t be afraid to use your fingers!

 

Paul Hotker
Senior Winemaker, Bleasdale Vineyards

 

Barbecue lemongrass chicken

Lemongrass chicken

Lemongrass chicken


This is one of our favourites that we often do at home here in the Barossa. We flatten a whole chicken and cook it in a hooded barbecue, but if you only have a flat plate/grill, simply flatten some chicken thigh fillets or breast fillets and proceed with the same marinade and glaze.

The 88 Growers Semillon shows lemon flavours and is a perfect match for this particular dish, which is all about freshness.

Ingredients

1 whole free-range chicken

Lemongrass rub
5 cloves garlic
1 thumb-size piece of ginger
1 red chilli (depending on your chilli threshold)
3 large lemongrass stalks
1 root fresh turmeric (1tsp of powered may be substituted)
Olive oil
Salt and pepper

Glaze
½ cup sweet chilli sauce
Juice of 1 lime
½ bunch fresh coriander, chopped

Pre-heat a Webber-style (lidded or hooded) barbecue. Prepare the chicken by cutting though the backbone all the way from the neck to the cavity. This will enable the bird to be opened out (flattened). Score the thighs and the drumsticks to the bone to allow for even cooking.

Peel and finely chop all the ingredients for the lemongrass rub and smash in a mortar and pestle until it becomes a paste. Liberally rub all over the chicken, making sure the paste penetrates the score marks in the legs.

Place the chicken in the barbecue, making sure the heat is monitored. Cooking should take about one hour and fifteen minutes, or until the juices run clear. Mix the lime juice and sweet chilli sauce together and add the coriander. Brush  over  the  chicken  during  the  last  15  minutes  of  cooking,  then rest the meat off the heat for a further 15 minutes before serving.

 Andrew Wigan

Chief Winemaker, Peter Lehmann Wines

 

The above wines feature in our current offer of Australian wines which remains open until Sunday 18th May 2014.

For more recipes and food and wine-matching suggestions, visit the Wine World & News pages of the website.

 

Categories : Australia

Comments

  1. E G Jones says:

    Looks good – will try them when BBQ up and running.

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