WELSHMANS REEF VINEYARD
| Russell's Asparagus Vinaigrette: 1 bunch white asparagus, 60ml macadamia nut oil, 100 ml Verjuice. Blanch asparagus over steam for 3 to 4 minutes, or till just tender. Remove from heat and refresh in cold water for 10 seconds. Pat dry. Blend macadamia nut oil and Verjuice, shaking together vigorously, and drizzle over warm asparagus. Serve immediately. |
| Verjuice Mango Slushy Combine 100 ml mango puree (fresh or canned) with ½ cup of crushed iced and 200 ml Welshman's Reef Verjuice. Blend together briefly. Serve in a tulip or martini glass with a sprig of mint to garnish. Serves 2. |
| Verjuice Caramel Sauce 50g butter, 2 tablespoons honey or brown sugar, 3 tablespoons of Verjuice, ½ cup of cream. Add butter and honey to pan and cook until it starts to caramelise (goes deep golden brown). Add Verjuice and cream and cook until reduced and syrupy. Uses: cook pears, apples and seasonal fruits in the sauce for an easy and delicious dessert; use as an ice cream topping; add some hazelnuts or almonds and continue to cook for a few minutes more, turn onto silicon paper to make a great praline. |
| Julie's Baked Salmon Parcels Arrange Tasmanian salmon over a bed of fresh, washed spinach on a large piece of cooking foil. Drizzle liberally with Verjuice and a little olive oil, and strew with chopped shallots or garlic chives. Season with salt or pepper to taste. Top with halved cherry tomatoes and seal the parcel by rolling and folding the foil at the top and sides, allowing a little room for steam. Make one large parcel to serve four to six, or smaller parcels to serve each person. This dish is also wonderful served cold with chunks of toasted sour-dough bread. |
| Steve's Pick Me Up Drink Add a good slurp (100ml) of Verjuice to a large glass of sparkling mineral water over ice. Shake in a few drops of bitters essence (such as Agnostura's). Garnish with a slice of lemon or lime. |
SEASONAL USES OF VERJUICE: Winter recipes |
| Deglazing with Verjuice Set aside your roast and any vegetables that you have added to the pan with the meat. Remove any excess fat from the pan, leaving approximately 1 teaspoon. Over medium heat, add 1 cup of Verjuice and using a wooden spoon, scrape up the brown bits, incorporating them into the Verjuice. Reduce until the sauce is just beginning to coat the spoon. Resist thickening the sauce, but add a knob of butter for richness and shine. Strain into a serving dish/gravy boat and serve with the vegetables and the rested meats. |
| Baby Beetroot with Verjuice. Boil or roast beetroot – removing outer skin. If beetroot are large, then halve or quarter. While still very hot, slosh Welshmans Reef Verjuice over the vegies and allow to sizzle. Dress with good quality olive oil, oregano, salt, and black pepper. (Also works well with pan-fried tomatoes, or boiled potatoes and freshly chopped parsley). | Roasted Pumpkin on Rocket with Pumpkin Seed & Verjuice Dressing Roast 500g pumpkin chunks on baking tray sprinkled with olive oil, salt and fine black pepper in a (high) 250° oven for 20 minutes or until tender and slightly caramelised. Spread rocket leaves on flat platter and top with roasted pumpkin chunks. Blend 1/3 cup each of pumpkin seed oil and Welshmans Reef Verjuice, and immediately drizzle over pumpkin and rocket. Scatter 2 tablespoons of toasted pumpkin seeds over the platter (toast the seeds separately while the pumpkin roasts) and sprinkle with sea salt and freshly ground black pepper. |
Something Fishy | ||
| Barbecued Fish with Verjuice Basting Sauce Sprinkle butterflied fish with sea salt, 2 tablespoons black and yellow mustard seeds and 1 sliced onion. In saucepan, sauté 2 teaspoons crushed garlic, add 1 cup Welshmans Reef Verjuice, 250g butter, 1 cup olive oil, 2 tablespoons pesto and salt & pepper, and cook till reduced. Gently cook fish on barbecue or under a medium grill, basting fish with sauce as it cooks. (Tip: If cooking on kettle barbecue, place a piece of tin foil over the fish to retain the heat between bastings – or cover with kettle-lid - but do not turn fish over). | ||
| Fish Cerviche. Use a firm fish, eg. Tuna or Salmon. Slice fillets of fish into very thin slices (like sliced smoked salmon) and spread slices on a shallow platter, with crushed garlic or saffron and dill/fennel. Boil and reduce 1 cup of Welshmans Reef Verjuice by half, then add 1/3 cup sliced shallots/onion and 1-2 teaspoons of peppercorns (green, pink or mixed). Whilst hot, whisk in olive oil and pour over fish. Serve when cooled, accompanied by a mediterranean salad. (This sauce can also be enhanced by whisking in a dollop of crème fraiche or horseradish- fabulous drizzled over ostrich carpaccio). | ||
| Verjuice Poached Silver Perch 4 Silver Perch fillets (approx 150 gms each) or other firm white fish; salt and pepper; 1 carrot; 1 stick celery; 1 onion chopped; 2 bayleaves; few peppercorns; 200 mls Welshmans Reef Verjuice; 50 g butter; 125 mls cream. Season fish with salt and pepper, lay chopped vegetables on the bottom of an ovenproof dish that snugly fits the fillets, place fish on top, add bay leaves and peppercorns. Pour Verjuice over, cover dish and cook in a moderate oven about 20 minutes or until fish is just cooked. Remove fish to a serving plate. Over heat whisk butter and cream into vegetables and juices in dish, boiling until creamy consistency. Strain to remove vegetables and pour sauce over fish. | ||
| Haloumi & Salmon Salad Cut 100 g smoked salmon into bite size pieces. Mix 1/4 cup olive oil & 2 tbs Welshmans Reef Verjuice, ½ tsp dijon mustard, salt & freshly ground black pepper together and chill until required. Arrange mixed fresh salad greens on two plates and top with salmon. If you like, add a few fresh, cooked mussels. Heat olive oil in a non-stick frying pan. Lightly coat 6 - 8 fresh haloumi cheese slices in flour, shaking off an excess and fry cheese on medium heat until brown on both sides. Sprinkle dressing over salad and top with haloumi cheese slices Decorate with a few strips of red pepper. Serve immediately as cheese tends to become rubbery if left. | ||
Something Special |
| Roasted Tomato Gazpacho with Basil Oil 3kg vine ripened tomatoes, halved and seeded; 8 cloves of garlic, unpeeled; 1/3 cup extra virgin olive oil; 2 cups of Welshmans Reef Verjuice; tomato juice or water (optional). Soup: Combine the tomato and garlic in large roasting pan. Drizzle with e.v. olive oil, roast at 200 C for 1 hour. Cool. Process tomatoes, peeled garlic and pan juices in a food processor till smooth. Transfer to a bowl, add Verjuice, season to taste with sea salt and black pepper. Mix well; adjust consistency if necessary with a little tomato juice or water. Refrigerate for 6 hours or overnight to allow flavours to develop. Serve chilled soup topped with salsa and croutons, and drizzle with olive oil. Salsa: 2 small Lebanese cucumbers, finely chopped; 1 Spanish onion finely chopped; 1 small red capsicum finely chopped; 1 tablespoon aged red wine vinegar : combine all ingredients, season to taste and mix well. Croutons: sourdough loaf, crusts removed, in 1 cm cubed, 1/3 cup olive oil. Combine bread and olive oil in a baking dish and toss to coat. Bake at 200C for 15mins or until golden, turning occasionally Basil Oil: 2 cups firmly packed basil leaves; 200 ml olive oil. Process basil in a food processor until finely chopped; gradually add olive oil and process until smooth. * from Australian Gourmet Menus |
| Saffron & Sweet Potato Risotto |
|
2 cups arborio rice,
2 tbsp butter,
2 tbsp olive oil, 1/3 cup Welshmans Reef Verjuice, 1/2 cup white wine,
4-5 cups vegetable stock, simmering,
1/3 cup grated parmesan cheese,
pinch of saffron threads,
1 cup sweet potato, cubed and parboiled,
1/2 cup green peas, frozen or parboiled. |
|
Bring vegetable stock to a low simmer. Melt butter in a heavy pot, add oil,
warm, then stir the rice through using a wooden spoon, turning till all the grains are coated.
Continue tossing the rice till most of the grains are opaque white,
then add the Verjuice and the white wine, stirring all the time. Add the saffron thread, stir well.
Add vegetable stock, 1 cup at a time, allowing all to be absorbed before the next addition.
When adding the last cup of stock add the sweet potato and peas. Continue stirring until all
the stock is added. The rice should be just-cooked, with a slight "bite" (al dente), and coated
in a creamy sauce. Remove from the heat and stir through the grated parmesan. Allow to
rest for 5 minutes before serving. |
| Cardamom, oregano and verjuice marinated quail |
|
10 cardamom pods, seeds removed from husk;
1 tbsp cracked black pepper;
1 lemon, zested;
2 teaspoons sea salt;
3 cloves of garlic;
80ml extra virgin olive oil;
1 1/2 tbsp Dijon mustard;
2 tbsp dried oregano;
6 quails, butterflied, or 6 chicken thigh fillets;
250 ml Welshmans Reef Verjuice;
lemon wedges to serve. |
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Combine cardamom, pepper, lemon zest and salt in a mortar and pestle and grind to a powder.
Add garlic and half the olive oil and pound.Add mustard, oregano and remaining oil and stir well.
Place quails in a large dish, rub over marinade and add verjuice. Place in fridge, covered, for at least 4 hours.
Drain marinade from quails or chicken and season meat with extra salt if desired. Preheat barbecue
(or oiled frying pan) over medium heat and cook quails for 8-10 minutes (cook chicken for 10-15 minutes)
or until cooked through and browned on both sides. Serve with lemon wedges. Karen Martini -Sunday Life |
| Apple Cake with Verjuice Syrup |
| 5-6 small apples, peeled, cored and cut into 8, 200ml of Welshmans Reef Verjuice, 100g unsalted butter, 250g SR flour, 100g caster sugar, 2 eggs, 1/2 cup milk, 1 tsp ground cinnamon, 3tbsp castor sugar plus 240g extra sugar for Syrup |
Poach the apple pieces in Verjuice
for 10 minutes. Remove fruit, allow liquid to cool, reserve both the fruit and liquid. Use your favourite apple tea cake recipe, or follow the recipe below: Combine sugar and butter till smooth and pale, beat in eggs, add flour and cinnamon alternately with the milk. Put batter in prepared 18cm tin, arrange poached apple pieces on top, bake in moderate oven for 45 minutes, or till lightly browned and a skewer inserted comes out cleanly. When cooked, allow to cool, then turn out onto serving plate. Combine the reserved poaching liquid and the extra sugar in a small saucepan with 200ml more Welshmans Reef Verjuice. Bring to boil and simmer for 10 minutes until syrup has turned a deep golden colour (careful not to let it burn). Allow to cool. Serve wedges of warm cake with Verjuice syrup poured over the top, and a generous helping of thick cream . |
| Orange Syrup Cake Make a moist orange cake, and bake in a large round tin, a loaf pan, or individual muffin tins as preferred. When cooked, pierce the cake/s with a wooden skewer many times then pour the warm syrup (see below) over the warm cake. Allow to stand till almost cool. Serve with thick cream. Combine 1 cup of orange juice and 1 cup of Verjuice, simmer till reduced by half. Add 1 cup sugar gradually, stirring as it is slowly dissolved into the sauce. Simmer for 10 minutes. |
| Verjuice Sorbet |
| A simple but delightfully refreshing dessert. |
| 1 cup Welshmans Reef Verjuice, 1 cup caster sugar | Mix the two ingredients together thoroughly, till the sugar crystals are dissolved into the liquid (the sugar will remain in suspension). Place into a shallow tray or in ice cube tray to allow for quick chilling. Freeze for at least two hours till the mixture is beginning to solidify. Turn mixture out into a mixing bowl, and break up ice crystals with a fork, mixing to a smooth slush. Return to the freezer for at least two more hours. To serve, scoop into individual serving dishes, perhaps accompanied by some fresh fruit such as segments of citrus fruit. |
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