Wine Recipes

Vino Caliente

750ml 3DE Tinto

80mls brandy

100mls orange juice

2 tabs 3DE honey

1 cinnamon stick

2 star anise

4 cloves

3 cardamon pods

2 peppercorns (optional)

2 dehydrated orange slices

Combine all ingredients and simmer for 10 minutes. Do not allow to boil.

Serve in a glass mug with slice of orange.

Try macerating the spices in wine for a couple of hours before heating for an even deeper spice flavour.

Sangría

750ml 3DE Tinto

80mls brandy

200 mls soda water

(optional 100mls orange juice)

Diced apple, 1/4 lemon & 1/4 orange slices into small pieces

Mint sprigs

Combine wine and brandy in a jug. Add fruit and let sit for 15 minutes.

Top up with soda and orange juice if using.

Serve over ice with a sprig of mint.

Try using seasonal fruit instead (grapes, stone fruit, pineapple)

Cellar Door Recipes

Caldo Gallego

Classic Spanish soup from the Galicia region

1 ham hock

2 spicy chorizo sausages, sliced lengthwise then into half moons

2 brown onions, diced

2 cloves garlic, crushed

1 tablespoon olive oil

1 large turnip, peeled and diced

3 medium sized potatoes, peeled and diced

1 tin cannellini beans, drained

1-2 cups kale or spinach or other greens, roughly chopped

S&P

water

Put ham hock in a large saucepan and cover with water. Simmer for two hours, remove ham hock to cool slightly. Retain cooking stock. Remove all flesh from bone and roughly chop. Discard bones and fat.

In another large saucepan heat olive oil, add chorizo and gently fry until browned. Remove chorizo then add onions and 1/2 teaspoon salt to pot. Cook until softened. Add garlic and cook for a further 2 minutes. Return chorizo to pan, add stock from ham hock. Bring back to a simmer.

Add potatoes, turnips and beans and cook for 15 minutes, then add greens.

Cook for a further 5 minutes and season with salt and pepper.

Serve with crusty bread.

Buen provecho!

Crispy, golden potatoes topped with a bold, spicy red sauce and a creamy garlic aioli.

1.2 kgs small potatoes

Olive Oil

S&P

400ml tinned tomatoes

1 small brown onion, diced

2 cloves garlic, crushed

1 teas sugar

1 teas smoked spicy paprika

1 teas cumin

1 teas dried oregano

2 teas balsamic or red wine vinegar

1 teas sugar

S&P

Chopped parsley

Wash potatoes, drain and dry with paper towel.

Heat 1 tabs olive oil in a large baking dish at 200 deg C for 10 minutes. Add potatoes to the baking dish. Season with S&P. Cook for 45 mins or until golden and crispy.

While potatoes are cooking, soften onion in olive oil for 5 mins with a teaspoon of salt to draw moisture from onions. Add garlic and spices and stir for a minute or 2. Add tomatoes. Simmer for 25 minutes.

Add sugar and vinegar, S&P.

When potatoes are ready, spoon tomato sauce over the top, drizzle with aioli and sprinkle with chopped parsley.

To make aioli place one egg yolk in a food processor with 2 cloves crushed garlic and 30 mls white vinegar or lemon juice. Blitz until very well combined. With motor running slowly drizzle in 1/2 cup olive oil until thick. Season with S&P. If too thick add a tablespoon vinegar or lemon juice.

Empanadillas

Empanadas are thought to have originated in Galicia, a region in northwest Spain. These are little versions, hence empanadillas.

This recipe uses chicken and chorizo but you can fill them with anything you choose - tuna, boiled egg, olives, peas, potatoes, tomatoes, cheese, bravas sauce.
Makes 20

5 sheets frozen puff pastry

1 egg, beaten

1 cup cooked and cooled bravas sauce (see recipe on left)

4 chicken thigh fillets, cut into 1cm dice

1/2 smoked chorizo sausage, finely diced

1 teas smoked paprika

1 tab chopped parsley

S&P

10cm cookie cutter

Separate pastry sheets and thaw for 15 mins until pliable but not too soft. Line a baking sheet with baking paper.

Heat oven to 180 deg C.

Fry chicken in frypan until lightly browned (alternatively used leftover roast chicken meat)

Combine chicken, chorizo and (cooked and cooled) bravas sauce in a large bowl. Add S&P, parsley and paprika.

Cut 5 discs from each sheet of pastry. Dip your finger in a bowl of water and wet one edge of the pastry.

Spoon 1 teaspoon of mixture on one side of each of the pastry discs.

Fold the other side of the pastry over the mixture and using a fork press edges together.

Place each one on the oven tray, brush with beaten egg and place in the oven for 20 minutes or until golden.

These freeze well after cooking and can be reheated for 15 minutes.