Mission Estate Winery :: Mission Estate Autumn 2017 Recipies

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Autumn 2017 Recipes 

Sardines, with Eggplant and Tomato Ragout


100g black olives finely chopped
10 fresh medium tomatoes
2 cloves garlic - crushed
Handful of fresh rosemary and thyme
100gms canned tomatoes
1 eggplant cut in half, rubbed with salt (helps remove bitterness)
Good quality olive oil (Extra Virgin Olive Oil – we use Village Press)
Good quality balsamic vinegar
Salt and pepper
1 bunch basil
4 whole sardines, filleted (ask your fish supplier)
1 Lemon 


Tomato Ragout

Bring a pot of water to the boil and blanch your tomatoes for four seconds and refresh in cold water in order to peel them.

To make the dried tomatoes, peel, deseed and quarter tomatoes, mix with garlic and a generous amount of both rosemary and thyme, place on a pre-lined roasting tray and place in the oven at 80 degrees C for 1 hour.

Combine the dried tomatoes and tinned tomatoes in a deep saucepan and simmer to reduce to a ragout consistency for around 25 min. Season with salt and pepper.


Eggplant

Increase the oven temperature to 200 degrees C and in a pre-lined roasting tray rub the eggplant with rosemary and thyme, drizzle with olive oil and balsamic vinegar, and roast in oven for 25-30 mins until soft but still retaining its shape. Remove the eggplant flesh from skins, place into a bowl and mash lightly to form a textured purée, season with salt and pepper and set aside. In a sauté pan heat up a generous splash of olive oil and sauté the sardines, drain on kitchen paper, and dress with a squeeze of lemon juice.


Assembly

Divide the tomato ragout amongst the plates, and set the sardines on top, add quenelles of eggplant on top, drizzle with a generous amount of olive oil and scatter with freshly chopped basil, and chopped olives.


Wine Match – Mission Estate Chardonnay 2016


Summer Sangria, Melon, Chorizo and Ham


500mls Mission Syrah
1 lemon
1 orange
1 clove
1 star anise
5 peppercorns
½ stick cinnamon
100 mls sugar
½ vanilla bean
Handful of basil leaves and stems
1 Rock melon
100gms spicy chorizo - sliced
100gms Imberico ham (or good quality cured ham)
Handful of chives
Good quality Extra Virgin Olive Oil (we use Village Press)
Freshly ground black pepper


Sangria

Pour wine into a large pot and bring to boil, flambé to burn off the alcohol and remove all bitter flavours. Remove from heat and add, lemon, orange, clove, star anise, peppercorns, cinnamon stick, sugar, vanilla bean and basil stems. Return to the heat and simmer for five minutes then allow to cool to room temperature, then cover and refrigerate. Pass the cold sangria through a fine mesh sieve to filter out the fruits and spices. Discard the solids.


Assembly

Using a melon baller, scoop out the melon, dividing amongst the serving bowls. Top with chorizo, ham, chives, and basil leaves. Pour over the cold sangria, add a drizzle of olive oil and some ground black pepper and serve. This dish is best eaten chilled. If you prepare the Sangria a day ahead it will be even better as the flavours will have time to develop.


Wine Match – Mission Estate Syrah 2016


Sweetened Ricotta, Poached Plums, Crushed Amaretti Biscuits, Vahlrona Chocolate

1 pkt good quality Ricotta (we use Zany Zeus Ricotta)
150gms icing sugar
1 lemon zest only
1 orange zest only
1tsp vanilla paste
1kg plums (Black Doris ideally)
200 gms sugar
500 mls water
200gms store bought Amaretti biscuits
50gms good quality dark 70% chocolate (we use Vahlrona Chocolate)
Handful of mint leaf tips


Plums

Bring and pot of water to boil and quickly blanch each plum for four seconds then chill in and ice bath to remove the skins easily. Peel plums and remove the stone. Add together sugar and water and bring to a boil. Remove the pot from the heat, add the plums to the hot liquor and steep for 30 mins until the plums are tender but not falling apart. Remove the plums from the liquor and chill. Heat the remaining liquid until it reduces to forms a syrup and put to one side.


Ricotta

Place ricotta, sugar, orange zest, lemon zest and vanilla paste into a bowl and beat until smooth. Taste and adjust for sweetness and put to one side.


Assembly

Pile the ricotta mixture generously on the base of a large serving platter. Arrange the plums on top and drizzle with the cooled syrup. Sprinkle generously with crushed Amaretti biscuits, grate over the Vahlrona chocolate and scatter over mint leaves to serve.


Wine Match – Mission Estate Pinot Gris 2016

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