Riversands Vineyards
PO Box 606
St George Qld 4487
Phone: 07 4625 3643
Orders: 1800 357 622
Fax: 07 4625 5043
sales@riversandswines.com

Recipes

Gingered Cod With Explorers Chardonnay
Yellow Belly in Paper Rolls
Rack of Lamb Caramelised with Ellen Meacle Merlot Sauce
Thai Beef Salad
Dr Seidel's Meat Balls
Golden Liqueur Dumplings
Stirlings Chocolate Cake
Melon with Strawberries
Terrine from the Garden
Grape Bread

Gingered Cod With Explorers Chardonnay

Prep 20 mins
Cooking Time : 12-15 mins
Serves 4

4 fillets of cod
4 leeks
2cm fresh ginger
3 bunches Chinese parsley
soya sauce
sugar,salt, freshly ground pepper
baking paper

Marinade

3 tblspns yellow box honey
3 tblspns Thai mustard
3 tblspns lime juice
1 tblspns coriander
3 tblspns sesame oil
3 tblspns soya sauce
15mls Riversands Explorers Chardonnay

Combine mixture and pour over fillets of cod and leave in fridge to marinate for 1 hour.
Clean and cut leeks and ginger into thin ribbons.
Make the paper rolls using 2 layers of paper – place ginger and leeks around the fillets and then pour over marinade. Place in moderate oven (180 C) for 13 minutes.
Remember to puncture the paper underneath before serving on platewith new boiled potatoes or jasmine rice.

Yellow Belly in Paper Rolls

2 tblspns thai mustard
1 Batavia lettuce
Juice of 3 limes
1 bunch of fresh coriander
2 tblspns sesame seed oil
15 mls Riversands Sauvignon Blanc Semillon
Salt and lemon pepper

Clean and gut the fish, mix 2 tblspns of thai mustard with sesame oil, lime juice, salt, lemon pepper and Riversands Sauvignon Blanc Semillon. Put this mixture through the fish and slice down the sides and rub into flesh.

To make paper rolls, take two pieces of baking paper and place fish in the middle. Wrap a leaf of Batavia around the fish and the sauce. Twist the ends of the paper or staple them to retain juices and sauce. Cook in the oven for 12mins at 180ºc, remember to eliminate the juice from the fish just prior to servings (this can be done by puncturing the bottom of the bag).

Serve the fish with Jasmine rice.

Rack of Lamb Caramelised with Ellen Meacle Merlot Sauce

Prep time: 30 Min
Cooking time: 45mins

Serves 4

To tenderise the two racks of lamb, prepare the night before by rubbing about 4 tblspns of apple cider vinegar all over the meat. Wrap in glad wrap and place in the refrigerator overnight.

40mls of Riversands Ellen Meacle Merlot
250g yellow box honey
one piece of ginger
soya sauce
salt and pepper
60g clarified butter

Sweet potato cakes

1 bunch parsley
500g sweet potatoes
500g mange tout peas

Prepare caramel sauce by heating 30mls of the Ellen Meacle Merlot and 10mls of water. Bring to the boil and add honey. Let the mixture reduce by slowly caramelising over a low heat.

Add 3 tblspns of soya sauce, 1 tblspn of grated ginger and bring to the boil. Reduce the heat and let the mixture cook slowly for 30 mins until it resembles caramel. Let it cool.

Preheat oven to 210º for the sweet potato cakes.
Grate sweet potatoes on the mandolins, melt butter and add salt and pepper. Place some baking paper on an oven tray. Make four big cakes from the sweet potato mixture, each cake should be ½ cm in thickness. Pre cook in the oven for 10 mins. Boil salted water and add tout peas for 8 to 10 mins then drain. Salt and pepper the rack of lamb, place in a baking dish. Drizzle remaining clarified butter over lamb and bake for 25min in the oven.Deglaze pan juices with 10cl of Riversands Ellen Meacle Merlot and 10cl water. Put aside in a pot.
Briskly cook for 3 mins then reduce.
Place sweet potato cakes back into the oven and brown for 5mins at 240º.Brush the racks of lamb with caramel mixture, place into oven for 2-3mins. Place the sweet potato cake underneath rack of lamb. Serve with the mange tout peas and decorate with jus and parsley around the plate.

Thai Beef Salad

Accompanied by a glass of Where the Western Rivers Run

At the moment there is a variety of green salads on the market. This salad is nice as you can pile it on the plate, starting with cos lettuce leaves. Per serving we would use 3 leaves on the bottom. On top, add peeled thinly sliced cucumbers. Keep adding to the stack slices of red raw onion, red radishes, spring onions, capsicums and mint leaves and basil leaves. You can add edible flowers that are not sprayed such as nasturtiums, pansies, marigolds, violas and rose petals. Add fresh herbs to the stack. The stack should look pleasing and taste delicious.

1kg rib fillet strips grilled rare

Dressing

2 tbls fish sauce
80 ml lime juice
1 tsp sugar
1 tbls chopped garlic
1 tsp chopped fresh ginger
1 fresh red chilli
1 kg rib fillet grilled rare

Grill meat and mix juices with dressing. Place the meat on top of the salad stack, pour dressing over the top. Serve while meat is still warm.

Dr Seidel's Meat Balls

with Gympie Goat Cheese

400g mince
4 eggs
1 large onion, finely chopped
½ cup soft breadcrumbs
250g bacon, finely chopped
2 cloves garlic, minced
3 tspns dried desert Tomato Fruit bushfood
1 tspn salt
3 tspns native pepper leaf
11/2 tblspns virgin olive oil
1 pot fresh Goat’s cheese
300mls Dr Seidel's Soft Red Wine

Combine onion, mince, breadcrumbs, garlic, salt and native pepper. Mix thoroughly. Add eggs and mix again.
Take pot of goat’s cheese and mix with dried tomato fruit and put aside. Put olive oil in a pan and cook the bacon. Add to the mince mixture.Shape mince mixture into balls the size of a golf ball and make a hole in the middle with your thumb and put the goats cheese in the middle and smooth over the ball.
Heat the pan and add the meatballs and cook slowly, as not to burn. Then add the wine, turn heat the down and cook approximately 15 mins covered.Remove lid and cook a further 5 minutes.

Serve with the pan sauce, accompanied by mashed potatoes, fresh green snowpeas and baby carrots.

Golden Liqueur Dumplings

Serves 4
Dumpling ingredients:
1 tbs of butter
1 cup of SR flour
Pinch of salt
1 egg
½ cup of milk

Syrup ingredients:
1 lge cup of water
½ cup of white sugar
1 dspn of butter
1 tbs of golden syrup
1/3 cup of Riversands Golden Liqueur Muscat

Dumplings – rub butter into flour and salt. Beat egg and milk together then add to flour mixture and stir until mixture becomes a thick dough.

Syrup – Put all ingredients into a camp oven and put the camp oven over some hot coals. Allow the syrup to come to the boil. Remove the camp oven from the fire and drop tablespoons of the dough mixture into the pot of syrup. Cover and allow to simmer gently for 15 – 20 mins at the edge of the fire with hot coals around the base of the camp oven.

Serve with a scoop of ice-cream and a glass of Riversands Golden Liqueur Muscat for pure pleasure.

This recipe can also be made on the stove in the comfort of your home.

PS. Be sure to double the mixture – guaranteed you’ll all want seconds!!

(Thanks to Tanya Monagle for this recipe)

Stirlings Chocolate Cake

Serves 6
Ingredients
200g butter, softened
250g caster sugar
4 eggs, beaten
25g cocoa powder
1 2/3 cups (250g) plain flour
1 tsp baking powder
½ tsp ground cinnamon (optional)
5 tbs (100ml) Stirlings Reserve Muscat Liqueur
½ tsp vanilla extract
150g good-quality dark chocolate drops.

Chocolate sauce
¼ cup (60ml) thin cream
75g good-quality dark chocolate,broken up
¾ tsp cocoa powder
¾ tsp glucose syrup
½ tbs butter
½ tbs castor sugar

Method
1. Preheat oven to 180 degrees C. Lightly grease a 20cm springform cake pan.
2. Cream butter and sugar together until light and fluffy. Gradually beat in eggs then sift in cocoa, flour, baking powder and cinnamon, if using and fold in.
3. Mix in Stirlings Reserve and vanilla, then fold in chocolate drops. Pour into cake pan and bake for 1 hour or until a skewer inserted in centre comes out clean.
4. Remove from oven and allow to cool in pan for 10 mins, then turn out.

To make chocolate sauce, place all ingredients in a bowl, set over a pan of hot water and stir constantly until chocolate has melted and sauce has a smooth, silky consistency. Pour through a sieve, if necessary, to strain out any lumps of cocoa powder. Leave to cool slightly (only a minute or two) before covering the cake.

A great accompaniment for this delicious Chocolate Cake, as well as being in it, is a glass, or two of Riversands Stirlings Reserve. A sweet red liqueur wine made from late harvest Black Muscat grapes. Aged in old oak barrels. A delicious wine with walnut and caramel flavours.

Melon with Strawberries

1 small melon per person depending on size of melon
200 gms strawberries
100 gms raspberries
50 gms sugar
1 lime and zest and juice of lime
30 mls Riversands Dr Seidel's Soft Red

Cut melon into a hat shape with a sharp knife to give a decorative look.Place in a pot 10mls of water with sugar and boil for at least 2 mins stiringcontinuously. After it has cooled, add 30mls of Dr Seidel's Soft Red.

Take out the inside of the melon with a melon ball spoon. Put melon balls into a bowl and add syrup. Then add juice and zest of one lime and marinate in the fridge for 2-3 hrs. Wrap the melon in glad wrap and put in the fridge to cool.
Just before serving wash strawberries. Add strawberries delicately to thebowl of melon.
Transfer into melon hat and serve immediately. Lovely with whipped cream.

Terrine from the Garden

Try with Beardmores Dry Sauvignon Blanc/Semillon

Prep 20 mins
Cooking Time : 55 min

Use a rectangular cake mould lined with buttered baking paper

6 farm fresh eggs
2 large tomatoes
2 tblspns olive oil
2 zucchinis
1 red capcicum
1 clove of garlic chopped
1 tblspn freshly chopped mint
1 tblspn freshly chopped chives
250 grams light cream
1 tsp of apple cider vinegar
salt and freshly ground black pepper

Yogurt Sauce

mix the following together:
1 tblspn apple cider vinegar
250 grams low fat natural yogurt
Remaining cream
salt and freshly ground black pepper
mint and chives to decorate

Wash zucchini, tomatoes and pepper. Cut tomatoes into round slices and place them on a plate and sprinkle them with salt. Cut the capcicum and zucchini into cubes.
Heat the oil in a casserole dish and add cubes of capcicum and zucchini. Cook for 5 mins add garlic, salt and pepper and cook for another 5 mins.

Break the eggs into a bowl and beat with whisk (like an omelette). Pour the eggs over the vegetables and cook very slowly, constantly turning them with a wooden spoon. Add 100 grams of the cream and herbs. Take the dish you will use to serve and place tomato on the bottom and the sides. Add the egg and vegetable mixture. Cook for 55mins in a bain-marie
Let the terrine cool before you place in the fridge.
Take it out of the mould and serve by slicing two pieces on the plate and pouring over the yogurt sauce. To decorate sprinkle chives on top.

Serve with chickpea and green salad and crusty herb or garlic bread.

Grape Bread

This bread is made to celebrate the grape harvest in Italy!

750 grams small black grapes
115 grams of sugar
basic pizza dough, risen once
30ml olive oil

Dough

You can go to your local pizza shop and buy the dough, or make it from basic dough.

25 grams fresh cake yeast of 15 g and ½ tbspn of active dried yeast
250ml luke warm water
pinch of sugar
1 tsp salt
350-400g good quality flour

This will serve 4 as a main course or 8 as an appetiser.

Remove the grapes from the stems. Wash them well and pat dry with paper towel. Place in a bowl, sprinkle with the sugar and set aside until they are required. Lightly knead the dough. Divide it into two halves. Roll out or press on half into a circle about 1 cm ½ inch thick. Place on a lightly oiled flat baking tray. Sprinkle with half of the sugared grapes. Roll out or press the second half of the dough into a circle the same size as the first.
Place it on top of the first. Crimp the edges together. Sprinkle the top with the remaining grapes. Cover the dough with a tea towel and leave it in a warm place to rise for 30min.

Preheat oven to 190º. Sprinkle the bread with the oil and bake for 50-60mins. Allow to cool before cutting into wedges.