Mission Estate Winery :: Winter 2017 Recipes

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Home > Winter 2017 Recipes

Mission Estate Winter Recipes 2017

Rabbit Loin with Prosciutto, Oyster Mushrooms, Braised Rabbit leg, Ravioli, Brussel Sprout Noisette and Quince

Rabbit Loin
  • 2 slices of prosciutto
  • 1 rabbit loin (approx. 50-60 grams)
  • 10g crushed juniper
  • 10g thyme

Lightly season the rabbit loin and roll generously in the juniper and thyme mix. Wrap tightly in prosciutto and then in cling film. Poached in boiling, seasoned water for 8-10mins. Once done set aside and allow to cool.

Braised Rabbit Leg
  • 4 rabbit legs
  • 1kg of diced vegetables – carrots, onion, leek, celery
  • 500ml of red wine
  • 1 bay leaf
  • 1 sprig of thyme
  • A handful of black pepper corns
  • 3ltrs of veal or chicken stock
  • 2 tbl of quince paste
 

In a braising tray add vegetables, wine, bay leaf, thyme, peppercorns and stock. In a fry pan sear rabbit legs until evenly browned and add to braising tray. Double tin foil and cover tray. Braise for 3 hours at 200°C.

Once done remove rabbit legs, cool and then shred the meat from the bone.

Strain the liquid, reduce and add quince paste to make the Quince Jus.

Ravioli Filling
  • 300g seared pancetta
  • 100g parmesan cheese
  • 4 egg yolks
  • Shredded or picked rabbit meat

To form ravioli filling add all ingredients to food processor and pulse until combined. Roll 12gm (approx. a heaped tablespoon) of filling into circular discs. Fill pasta to form ravioli.

Pasta
  • 100g 00 Tipo Flour (Italian pasta flour)
  • 1 whole egg
  • 20 mls water

Combine ingredients, bring together into a dough, knead and pass through pasta machine starting with the thickest setting and gradually reducing down to the lowest setting to form thin sheets. Cut with a cookie cutter to desired size, fill with rabbit filling and form into ravioli parcels.

Burnt Butter Vinaigrette
  • 200g butter
  • 6 tbls sherry vinegar
  • 6 tbls olive oil
  • 1 tsp mustard
  • 1 chopped shallot

Brown butter in pot about 15 mins or until dark golden brown and set aside. Place vinegar, shallot, mustard, oil in a blender and blend until a smooth paste. Slowly drizzle in the burnt butter while blender is running until the vinaigrette thickens.

Assembly
  • 4 oyster mushroom
  • 100ml burnt butter vinaigrette
  • Handful of blanched Brussel sprout leaves

Sauté mushrooms. Blanche ravioli in boiling water for 4 mins. Unwrap poached rabbit loin and slice into even portions. Garnish with the ravioli, blanched Brussel sprout leaves, burnt butter vignette and quince jus

Wine match – Mission Estate Riesling 2015 or VS Pinot Noir 2014


Goat Cheese Tart with Beetroot Puree and Caramelised Walnuts

Pastry
  • 200g plain flour
  • 100g butter
  • ¼ tsp of salt
  • 30-50mls of water

Rub butter, flour and salt together until mixture resembles breadcrumbs. Gently add water to form a dough. Cover with cling film and let rest for 20 minutes.

Goat Cheese Filling
  • 200g goats cheese
  • 5 egg yolks
  • 3 cups of cream
  • 1 zest of a lemon

Add goat's cheese, egg yolks, cream and lemon zest into a food processor and mix until smooth.

 

 Mixture should be very runny like thickened cream. Roll out pastry dough and line tart case. Blind bake pastry shell for 20 mins @ 180°C. Pour goat cheese mixture into par baked pastry shell and baked for 30 mins at 180c.

Allow to chill at room temperature.

Beetroot Puree
  • 1 large beetroot
  • 1 garlic clove
  • 1 sprig of thyme
  • 3 tbs white wine vinegar
  • 1 tbs butter

Place all ingredients on a large sheet of tinfoil and wrap tightly around the beetroot. Bake in the oven for 30-40 mins at 200°C. Once cooled peel the beetroot and puree until smooth, discarding the flavouring ingredients. Season to taste.

Caramelised Walnuts
  • 100g walnut pieces
  • 100g sugar
  • 50ml water

Make a caramel by heating sugar and water in a pan. Once the caramel has reached a golden colour add walnuts and mix to coat. Spoon onto tray and cool.

Assembly

Swipe a spoonful of beetroot puree on a plate and place tart on top. Garnish with fresh orange segments and caramelised walnuts

Wine match – Mission Estate Pinot Gris


Chocolate Mousse with Caramelised Milk, Chocolate Soil and Mandarin

Mousse
  • 300g dark chocolate
  • 3 eggs
  • 55g caster sugar
  • 1 tsp cocoa
  • 300ml semi whipped cream

Break up chocolate and melt over boiling water and until smooth. Allow to cool. Place eggs and sugar into a mixing bowl and whip until pale, thick and doubled in size. Fold through cocoa and cooled chocolate. Then gently fold through semi whipped cream.

Caramelised Milk
  • 1 can of condensed milk

Submerge can in water and simmer for 3 hours. Keep the can fully submerged at all times and do not pierce the can. Once out of the water chill and put into piping bag.

Chocolate Soil
  • 50g cocoa
  • 125g caster sugar
  • 125g ground almond
  • 75g plain flour
  • 3g salt
  • 65g unsalted butter

Mix and rub all ingredients together until it reaches a sandy consistency. Spread our evenly on a tray and bake for 20 mins at 180c. Once cooled blend in a food processor to achieve a fine crumb.

Assembly

Pipe two generous swirls of chocolate mousse
Pipe 3 dots of caramelised milk around mousse
Sprinkle with chocolate soil
Add a quenelle or scoop of your favourite shop bought chocolate sorbet
Garnish with fresh mandarin segments

Wine match – Mission Estate Chardonnay 2016