Dog Trap Vineyard Steak MarinadeINGREDIENTS:
- 1/2 cup olive oil
- 1 cup Dog Trap Vineyard Cabernet Sauvignon
- 4 tbsp. Worcestershire sauce
- 4 tbsp. chopped green onion
- 2 large garlic cloves, mashed
- 2 tsp. coarsely ground black pepper
- 2 tsp. Sea salt
- Combine all ingredients and mix well.
- Remove any fat from steak and pat dry with paper towels.
- Place steaks in a shallow dish and pour marinade over. Marinate at room temperature for at least 2 hours, turning frequently.
- Drain liquid off. Broil steaks on BBQ grill or in grill oven for about five minutes on each side. Enjoy!
Lamb Braised in Cabernet SauvignonINGREDIENTS:
- 2 pounds of lamb shoulder cut into cubes
- Salt and freshly ground black pepper
- 2 tablespoons of flour
- 2 +1/2 tablespoons of sweet paprika
- 2 fat cloves of garlic, mashed
- 1 tablespoon dried leaf oregano
- two or three sprigs of thyme
- 1 bay leaf
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 brown onions, peeled and diced
- 1 leek, well rinsed and diced
- 2 carrots, peeled and diced
- 2 tablespoons tomato paste
- 2 cups Dog Trap Vineyard Cabernet Sauvignon,
- 1 cup beef stock
- Place the flour, salt and pepper into a plastic bag.
- Pat the lamb cubes dry, then add them to the bag of seasoned flour and shake well.
- Remove the lamb from the bag and discard any leftover flour.
- Heat the oil in a large Dutch oven, add the butter and melt it, then add the lamb in batches to brown.
- Remove the lamb from the pot, place in a dish and set aside.
- Add the onions, leeks, and carrots to the fat in the pan and cook until softened (about 4 minutes). Remove and add them to the dish with the lamb.
- Deglaze the pan with the wine.
- Add the stock, herbs and tomato paste and bring to a boil.
- Return the meat to the pot
- Lower the heat to a simmer, cover, and cook, stirring occasionally, and skimming any fat that rises to the surface, for about two hours, or until the meat is very tender.
- Take the pot of lamb off the heat and discard the bay leaf and thyme sprigs.
- Adjust the seasoning, to taste.
Serve over mashed sweet potato.
Dog Trap Vineyard Shiraz and Raspberry SyrupIINGREDIENTS:
- 1 cup of castor sugar
- 1 cup of Dog Trap Vineyard Shiraz
- 1 pinch of cardamom
- 2 cups of frozen raspberries, thawed
- Add sugar, wine and cardamom to a saucepan and set over medium heat.
- Stir gently until the sugar has dissolved, then bring to a boil.
- Immediately turn off the heat and allow to syrup to cool in the pan.
- Once the syrup has cooled to room temperature, stir in the berries.
Serve over good quality vanilla ice cream, a slice of vanilla spongecake or cheesecake. Garnish with grated dark chocolate.
TIPSAdd one tablespoon of Dog Trap Vineyard Nashi pear (Indian style) chutney to 2 cups of yoghurt and use on Indian curries, or as a delicious dip for samosas.
Scatter Dog Trap Vineyard Pickled Grapes over a salad to add a delightful piquant twist, or use them as an unusual and superb addition to your cheese platter.
Coming soonIn recent years, Australia has been producing some extremely fine cheeses. These go brilliantly with our extremely fine wines. Coming soon, our wine and cheese combination suggestions…