March 2019 Newsletter

Hi <<First Name>>!

It’s still quite dry and hot here in Mudgee. We’ve had some rain, but its effect doesn’t last long. Our Shiraz grapes lining the entrance road were picked last week (to make the Raspberry Vinaigrette). The olives will follow at the end of April (to make our Picholine Olive Oil). Then the garlic in late May (to make the Green Garlic Oil prior to its release in June).

This month we’ve added a few serving ideas which are a little left of centre!

KALAMATTA OLIVES – PLUMP AND DELICIOUS
Gai recently released her 2018 Kalamatta Olives. They are nicely sized and when served warm have the complementary flavours of orange, rosemary and roasted garlic. The sealed packs ($10) contain about 35 olives bathing in roasted garlic oil.

The notion of warming the olives in the sealed pack - with hot water from the tap (NOT boiling water) - before serving, allows the flavours to infuse through the olives before eating. They are served this way for Gai’s Degustation Lunches and ‘rarely is an olive left uneaten’.

Tip:  Never put the uneaten olives in the fridge. It will rob the olive of its texture and flavour. Omit as much air from the pack as possible and reseal ready for you next treat.


RECIPE  -  

• Season Snapper fillets (x 4) with S & P and leave for 20mins to penetrate the flesh. 
• To make the poaching liquid, gently toast the following herbs (in a dry pan) for 2 minutes: 1 tspn coriander seeds, 1 tspn green cardamom and 1 tspn black peppercorns, plus 1 cinnamon stick and 2 star anise. When the flavours have released (about 2 mins), pour in 200ml of Shiraz and 50ml Shiraz Liqueur (or Port) adding 1 bay leaf.
• When up to heat, add the fillets and cook covered for 5-6mins (testing the ‘doneness’ with a cocktail stick).  Remove the fillets onto the serving plates and allow to rest / finish cooking
• To make the jus, reduce the poaching liquid in the pan, add 25g of salted butter and reduce until thick and glossy. 
• Drizzle the jus over the fillets and serve with truffled mash; OR sweet potato mash; OR Sichuan Asian greens OR buttered cous cous.
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• Select 4 pork loin steaks (each about 100g). Ask your butcher to portion if you prefer;
• Brush the pork liberally with extra virgin olive oil (EVOO) and sprinkle both sides with Dukkah and pat down. (The EVOO will reward your pork steaks with great flavour and the flavour from the nuts in the Dukkah will infuse into the meat);
• Add EVOO to a large non-stick frypan and bring to a medium heat. Add the pork steaks and cook for 3-4 mins each side or until browned and cooked to your liking;
• Remove the fillets and sprinkle over more Dukkah, if needed over the moist flesh.  Cover with foil and let sit for 4-5 mins;
• Once rested, serve the Dukkah encrusted steaks whole OR thickly sliced. 
• You have an infinite number of side dishes to choose from. Try roasting several beetroot quarters and apple wedges and serving with lightly sautéed spinach in butter.