Vintage

Please confirm you are at least 18 years old before continuing:

I am sorry, you must be 18 years of age to enter this site.

I am over 18
I am not over 18

Winter Recipes 2016

Potato gnocchi with Taleggio cheese, Te Mata mushrooms and walnut praline

Gnocchi

  • 1.5 kg cooked potato
  • 300g super fine flour
  • 175g grated parmesan cheese
  • 4 egg yolks
  • Season to taste with salt and pepper

Preheat oven to 200c.
Dry roast potatoes until tender for about 1 hour.
Once cooked pass flesh through drum sieve.
Then add potato, flour and cheese and blend until mixture is a very fine powder.

Mix together the potato, flour and egg yolks and lightly knead.

Roll on lightly floured surface and cut into desired size.
Blanch in hot water until they float, toss gently in melted butter.

Sauce

  • 30g tallegio cheese
  • 100ml full fat milk
  • 1 bay leaf
  • 1 lemon juice

Bring to simmer milk, add the cheese and stir until melted.
Season with salt and lemon juice.

50g walnut pieces
100g brown sugar

Melt sugar in a pot until the caramel is amber in colour, pour over walnut pieces. Chill, lightly crush and store in airtight container.

Te Mata mushrooms

  • 4 mushrooms peeled
  • Thyme
  • Garlic (crushed) Seasoning 
  • Butter

In roasting tray place the mushrooms, add butter garlic and thyme and cover with tin foil. Roast in oven for 25 mins.

Garnish and serve

Wine Match – Mission VS Chardonnay 2015

 

Beef short rib with beetroot pappardelle pasta

Ingredients

  • 5 kg bone-in beef short ribs, cut crosswise into 2" pieces
  • Salt and freshly ground black pepper
  • 3 tablespoons vegetable oil 3 medium onions, chopped
  • 3 medium carrots, peeled, chopped
  • 2 celery stalks,
  • 1 tablespoon tomato paste
  • 1 x 750ml bottle dry red wine (preferably Cabernet Sauvignon)
  • 10 sprigs flat-leaf parsley
  • 8 sprigs thyme
  • 4 sprigs oregano
  • 2 sprigs rosemary
  • 2 fresh or dried bay leaves
  • 1 head of garlic, halved crosswise
  • 4 cups beef stock
  • 2 tablespoons of flour

Preheat oven to 250c.
Season short ribs with salt and pepper.
Heat oil in a large pan over medium-high heat.
Working in 2 batches, brown short ribs on all sides, for about 8 minutes per batch
Transfer short ribs to a plate. Pour off all but 3 tablespoons dripping from pot.
Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, for about 5 minutes.
Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes.
Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, for about 25 minutes.
Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.
Cook until short ribs are tender, for about 2-2 1/2 hours.
Transfer short ribs to a platter. Strain sauce from pot into a measuring cup.
Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper.

Pasta

  • 500 g plain flour
  • 1tbl beetroot purée
  • 4 yolks
  • Pinch of salt

In blender, blend yolks, purée, and salt together, add enough water to bind to small crumb. Knead till smooth.
Roll through pasta machine to second to last setting.
Roll up the pasta and slice with knife, finger width slices.
Blanch in boiling water for 4-5 minutes drain.
Toss through short rib mix.

Garnish and serve

Wine Match – Mission VS Pinot Noir 2014

 

Crumbed sweetbreads with parsnip remoulade and burnt butter dressing

Sweetbreads

  • 6 fresh lamb sweet breads
  • Panko bread crumbs
  • Egg wash
  • Flour for coating

First peel your sweet breads, dust with flour, dip in egg wash and coat in bread crumbs. Shallow fry in oil to desired degree

Remoulade

  • 3 parsnips
  • 200g mayonnaise
  • Season to taste with salt and pepper
  • Fresh parsley
  • Lemon juice

Peel parsnip using a mandolin slice into long match stick sticks squeeze over lemon juice, and then sit for 10 minutes. Bind together with mayonnaise, seasoning and fresh parsley.

Dressing

  • 100ml sherry vinegar
  • 1 fine dice shallot
  • 250g butter
  • 100ml olive oil

Heat a metal sauce pan until just smoking and add butter, cook until nut brown, take off heat and add shallots and vinegar, cool slightly and emulsify with oil.

Garnish dish with crisp salad leaves and capers.

Wine Match – Mission VS Syrah 2014

 

Follow us:

Facebook Twitter

Buy wines

To experience what 160 years of winemaking tastes like, view and purchase from our extensive range of Mission Estate wines. We will send the wine to you or as a gift, anywhere in New Zealand.

Buy Now