Recipe #2: Smoked Salmon Quiche

Last night we had a bottle of riesling with dinner and this easy recipe was the perfect match. With it's delightful subtle lemon flavour it was a very refreshing meal.

I used ready-rolled pastry but it would be even more delicious with home-made pastry. Also, the recipe below is for mini-quiches; I made just one large quiche and cooked it at 170 degrees celcius (fan-forced oven) for 35 minutes. I recommend our 2007 Eden Valley Riesling with this dish.

Smoked Salmon Mini-Quiches

Ingredients:
2 sheets ready-rolled puff pastry
125gram smoked salmon, chopped
1 cup thickened cream
2 tablespoons sour cream
4 eggs, lightly beaten
2 teaspoons grated lemon rind
1/8 teaspoon ground nutmeg
2 teaspoons chopped dill
freshly ground black pepper
1/8 teaspoon lemon pepper
1 teaspoon chopped chives

Makes about 24 mini-quiches or one large quiche.

Method:
Cut circles from pastry using a 6cm cutter, press into shallow patty pans or muffin trays.

Divide smoked salmon between pastry cases. Combine creams, eggs, lemon rind, nutmeg, dill, chives, lemon pepper and black pepper, spoon over salmon (pastry cases should only be 2/3 full).

Bake in a moderately hot oven (190 degrees celcius or 170 degrees celcius fan-forced) for 10 minutes or until puffed and golden brown.

Recipe #1: Kangaroo with Pumpkin Chutney

Today while tidying up my office I found some wine recipes and other related articles from various newspapers and magazines. As a change from my usual posts I am going to periodically add recipes and wine-related tips to this blog. I hope that you find some of the information interesting. For the following recipe I would recommend our 2006 Shiraz Cabernet (due for release shortly).

Kangaroo with Pumpkin Chutney

Ingredients:
4 pieces, 180g kangaroo loin
10 shallots, finely diced
20g picked thyme leaves
2 cloves garlic, finely diced
40g unsalted butter
40g sugar
100ml balsamic vinegar
500ml chicken stock
1kg butternut pumpkin, diced

Serves 4

Method:
To make chutney, melt butter in a saucepan and stir in shallots, garlic and thyme over low heat til soft. Add sugar and allow to caramelise. Add balsamic vinegar and stir over low heat until reduced by one third.

Add the chicken stock and bring to the boil. Then add diced pumpkin and cook over low heat until pumpkin is soft and liquid has evaporated. Season to taste.

The kangaroo loins may be barbecued or grilled. Alternatively roast the kangaroo in a hot oven for 6-7 minutes. Kangaroo is best served medium-rare. Most importantly, let it rest for several minutes before serving with the chutney.

When selecting kangaroo meat, look for a lively red colour, usually a little darker than other meats. The loin is great for grilling or roasting, while the tail is delicious in soups.

(from Michael Bannerman, Number 8 Restaurant and Wine Bar, Crown)