Master Wine Club Recipes - November 2022

Nov 21, 2022

Below you will find 3 recommended pairings, 1 for each of your wines. Enjoy!

Recipe by: | Serves 4

Ingredients:

Directions:

Bring a large pot of lightly salted water to boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain.
Melt butter in a medium saucepan over medium-low heat. Add wine, garlic, Parmesan cheese, and parsley. Season with salt and pepper. Simmer, stirring frequently, over low heat for 3 to 5 minutes.
Increase heat to medium-high and add shrimp to the saucepan; cook until shrimp begins to turn pink, 3 to 4 minutes. Do not overvook
Divide pasta into 8 bowels. Spoon shrimp with sauce on top. Garnish with Parmesan cheese and parsley.

Adapted from: Taming Twins | Serves 2

Ingredients

Optional:

Directions:

Heat the oil in a large lidded frying pan. Add the onion and garlic and soften for 5 minutes.
Add the zucchini, eggplant, cumin and smoked paprika and cook for a further 5 minutes until softened.
Add the tinned tomatoes, tomato puree, honey and salt and pepper. Half fill the empty tomato can with water and splash in too. Pop the lid on the pan and let everything cook down for about 10 minutes.
Preheat grill to very hot.
When the sauce had thickened and softened, cut the haloumi cheese into thin slices, place on top of the vegetable sauce and brush (or spray) with oil.
Pop under the grill for about 5 minutes until the cheese is crunchy and golden.

Adapted from: Gordon Ramsay Recipes | Serves 4

Ingredients:

Mushroom duxelle:

Crepes

Directions:

For the mushroom duxelle:

Wash and finely slice button mushroom, and finely dice the shallots and garlic
Sauté the mushrooms in small batches on high heat with vegetable oil. This ensures a nice caramelization. You may need to keep adding oil to the pan as the mushrooms will absorb it.
In a separate sauce pan, while sautéing the mushrooms, sweat down the finely diced shallots, garlic and thyme. When all the mushrooms have been caramelized, add them to the sauce pan with the herbs
Add Madeira wine and cook off the alcohol. Then, add the chicken stock. Simmer together until the liquid has cooked out.
Lay the mushrooms mixture on a tray and place in the refrigerator until chilled. Once chilled, pour the mushroom mixture onto a chopping board and chop as finely as possible with a large chef’s knife. Add parsley.
Place the chicken breast in a good processor and pulse until it is pureed with adding the double cream
Mix in the chicken mouse with the mushroom mixture. Season with salt and pepper. Duxelle done!

For the crepes:

· In a large bowl, beat the egg.
· Mix in milk.
· Sieve the flour and add to the egg and milk mixture.
· Season with salt.
· Pass the mixture through a sieve into another bowl to get out any lumps.
· Add the finely chopped chives to the mix and set aside.
· In a large non-stick frying pan, heat a small amount of butter. Once melted, pour in one ladle-full of crepes mix and spread across the bottom of the pan.
· Heat until it is cooked but with no colour, which should take about 30 seconds.
· Flip over onto the other side for approximately 10 seconds until it is fully cooked.
· Repeat for 2nd large crepe.

Putting it all together:

Season the beef fillet with salt and pepper
Heat medium size frying pan, add some vegetable oil. Sear the meat on all sides until golden. This should take approximately 1 to 2 minutes.
Once seared, place beef in refrigerator for approximately 20 to 30 minutes until completely chilled.
Roll out puff pastry until it is 0.5cm thick, lay in a tray and put back in the fridge until needed.
After chilling, brush the seared beef fillet with mustard.
Lay out the two crepes overlapping each other halfway.
Spread the duxelle over the crepes, making a thin layer around 0.5cm thick.
Place the beef fillet in the centre of the two crepes. Roll the crepes around the beef fillet until it is completely covered. Carefully with cling film, wrap the beef as tight as possible and place back in the refrigerator for around 10 to 15 minutes.
Remove the puff pastry from the fridge and brush the whole sheet with beaten egg yolk. Place the beef in the centre and roll so that the pastry completely covers it. Make sure it
is as tight and as neat as possible, trim off any excess pastry and place on a tray with parchment paper underneath.
Carefully score the pastry in whatever pattern you’d like, making sure to not cut through the pastry. Glaze the whole Wellington with egg yolk and place in the oven on a tray at 210C for around 20 to 25 minutes, or until an internal probe thermometer reaches 32C.
Allow to rest for 10 minutes and carve. Serve with some crispy potatoes, roasted garlic, spring greens and gravy.