From Kara's pasta sauce to Roberto's BBQ delights... here are some of our Cellar Door Managers and Winemakers favourite mid-week recipes... and of course we'll be sure to include the perfect wine matches.
So cheers to saving valuable time in the kitchen and having more time to relax with a glass of wine!
MONDAY: RAVIOLI NAPOLETANA
“One of my favourite meals after a busy day - Napoletana sauce with ravioli… a great weekday meal and perfect with a glass of Windy Peak Cabernet Sauvignon." - Kara Hood, Yarra Valley Cellar Door Manager
- 1.5kg tomatoes, core removed, roughly chopped
- 2 tablespoons olive oil
- 2 small brown onions, finely chopped
- 3 garlic cloves, crushed
- 2 sprigs fresh oregano
- 1 dried bay leaf
- ¾ cup fresh basil leaves, chopped
In a large, deep saucepan heat oil over medium heat, add onion and cook until softened. Add garlic, oregano and bay leaf and cook until fragrant. Add tomatoes, bring to the boil, then reduce heat to low - simmer, uncovered until sauce has thickened. Remove bay leaf, add basil and season with salt and pepper.
Some might call it cheating... but I prefer to use store-bought ravioli (spinach and ricotta is my favourite).
Wine match: Windy Peak Cabernet Sauvignon
TUESDAY: JOHN'S QUICK & (SLIGHTLY) FANCY SALAD
“Simple is best for weekday meals… it gives me more time to unwind by the pool with a glass of Chardonnay.”
- John Coughlan, Senior White Winemaker
- 525ml light olive oil
- 5g salt
- 1 garlic clove, minced
- 8g capers, finely chopped
- 55g seeded mustard
- 75ml sherry vinegar
- 50ml champagne vinegar
Combine all ingredients in a jug and blend with a stick blender to combine.
- ¼ savoy cabbage
- 1 large granny smith apple, thinly sliced
- ½ bunch chives, finely chopped
- ½ bunch parsley, finely chopped
- 30g currants
- 30g toasted pine nuts
To dress the salad combine all the ingredients and dress to your liking. Add a pinch of salt. Reserve any remaining dressing for another use (it's so good you won't want to waste a drop). Cook the pork cutlets on the barbecue for 4 to 5 minutes each side and serve with the salad.
Wine match: Deen Vat 7 Chardonnay
WEDNESDAY: ‘THROW ‘EM ON THE BBQ’ SKEWERS
“I use the BBQ nearly every night in the warmer weather. Grill up some lamb skewers then kick back and enjoy with a gutsy red.”
- Roberto Delgado, Red Winemaker
- 500g lamb leg steak, diced
- 1 red capsicum, cut into 2cm pieces
- 2 garlic cloves, crushed
- 1 lemon, juiced
- ½ teaspoon dried mint
Combine garlic, lemon juice and mint in a large flat dish. Thread lamb and capsicum onto skewers, then coat in marinade and season with salt and pepper. Grill on medium heat barbeque grill for 3-4 minutes on each side (or cooked to your liking). Serve with a side of baked potato and a simple salad.
Tip: mix up the veggies! I use whatever is in season… like mushrooms, zucchini or capsicum.
Wine match: Deen Vat 1 Durif
THURSDAY: SANDY'S EASY CHICKEN FAJITAS
“Mexican on the menu tonight! These fajitas are super easy to put together and balance well with
a fresh Sacred Hill Semillon Sauvignon Blanc.” - Sandy Guy, Bilbul Cellar Door Manager
- 2 chicken breasts, finely sliced
- 1 brown onion, finely sliced
- 1 red capsicum, sliced
- 1 medium red chilli, sliced (optional)
- 1 tablespoon smoked paprika
- 1 tablespoon ground coriander
- 1 teaspoon cumin
- 2 medium garlic cloves, minced
- 1 tablespoon olive oil
- 2 tablespoons lime juice
In a bowl combine seasoning ingredients, then add chicken and toss until well marinated. In a large saucepan heat oil over medium heat, add chicken and cook until lightly browned. Add onion, capsicum and chilli (if you like a little spice, like I do) and cook until tender. Serve in warmed tortillas with your choice of salad and garnishes.
Wine match: Sacred Hill Semillon Sauvignon Blanc
FRIDAY: IT'S PIZZA NIGHT!
“Nothing like pizza on a Friday - even better when it’s homemade and matched with a well-earned glass of red!”
- Sarah Fagan, Winemaker
- 1 sachet of dried yeast
- 600g plain flour
- Pinch of salt
- Pinch of caster sugar
- 1 ½ cups warm water
- ¼ cup of olive oil
Combine water, yeast and sugar in bowl and set aside until foamy. In a separate bowl, combine flour and salt, make a well in the centre then add yeast mixture and oil. With a round-bladed knife use a cutting motion to combine mixture, then use your hands to bring the dough together. Knead dough on a floured surface until smooth and elastic. Place in a bowl that is lightly brushed in oil, coat in the oil then leave to rise for 30 mins or until dough doubles in size. Once ready, roll out on a pizza tray, layer with your favourite toppings and pop it in the oven.
Tip: I like to use fresh herbs like basil and oregano to give my pizza some extra flavour!
Wine match: Bella Riva Sangiovese