Pete's Recipe of the Month - May 2019

Aromatic Braised Beef Cheeks, braised red cabbage and mushroom sauce

For The Beef Cheeks

4 beef cheeks, trimmed (ask your butcher to do it for you if you are not confident)
1 cup red wine
1 sprig rosemary
1 sprig thyme
2 x carrots, peeled and roughly chopped
1 and a half brown onion, peeled and roughly chopped
2 sticks celery, washed and roughly chopped
1 star anise
2 x bay leaf
1 x cinnamon stick
250 ml beef stock
200 ml water
1/2 cups gf soy sauce 

• Coat the cheeks in a little oil and sprinkle with a generous amount of salt and black pepper• In a hot pan sear the beef cheeks until golden brown then set aside.• Line a deep casserole dish with the rest of the ingredients then place the cheeks on top.• Cover with baking paper then foil.• Place in the oven for 5 hours at 160 degrees celcius. 

Braised red cabbage

1/2 large red cabbage
1 litre water
1 cup brown sugar
1 cup red wine vinegar
1/2 cup red wine
1 tbsp cup coriander seeds
1 cinnamon quills
1 star anise

Place all of the ingredients into a large pot
Bring to the boil, cover and turn down to a simmer for about an hour

Creamy Mushroom sauce

100g button mushrooms, diced
½ brown onion
2 garlic cloves, crushed
1 sprig thyme, finely chopped
200ml fresh cream
1 cup of the cooked beef cheek juices

In a pan sweat down the mushroom, garlic, thyme and onion
Then add the cream, bring to the boil then simmer for 5 minutes
Set aside

To Assemble

Use a set of tongs to place the red cabbage in the centre of the plate
On a chopping board carefully cut the beef cheeks in half and place on top of the cabbage
Spoon over a couple of spoons of the mushroom sauce over the cheeks.

'I garnished mine with some parsnip crisps and pea shoots. You could also use some herbs or micro greens'

'I serve this with herbie mashed potatoes but boiled or roasted potatoes would also be awesome!'

Bon appetit!

Love Pete!

Pete's recipe of the Month - April 2019

Blue Cheese, Pumpkin and Chilli Jam Speedy Flat Bread


For the capsicum and chilli jam 

1 large red capsicum (deseeded and finely diced)
3/4 cup soft brown sugar
1/4 cup apple cider vinegar
1/2 tsp crushed ginger
1/2 tsp crushed garlic
1/4 birds eye chilli
1/4 tsp salt
1 tbsp white wine vinegar
1 lemon, juice and zest

Add all ingredients to a saucepan and reduce by 3/4

Allow to cool.

For the dough 

380g bread (plain)  flour
4 tbsp olive oil
200ml water (warm)
50g caster sugar
10g fresh yeast
2 tbsp mixed dried herbs
2 tsp table salt

In a bowl add the warm water, oil, sugar and yeast. Give it a light whisk then leave for 5-10          minutes for the yeast to activate (starts to foam).
Sift the flour and into another bowl. Make a well in the centre and add the water mixture, mix with a fork from the outside in.
When the dough has come together turn out onto a lightly floured work top.
Knead the dough for about 10 minutes or until it is nice and stretchy or elastic.
Portion into 4 and roll into balls.
Cover with a damp cloth and put to the side to rise (1/3 bigger).

Pumpkin puree 

¼ pumpkin
500ml vegetable stock

Line a shallow baking dish with baking paper.
Place half the pumpkin on the tray, drizzle with a little olive oil and season with salt and cracked black pepper.
Place another sheet of paper on top then cover with aluminium foil. Put this in the oven and cook for around 45 minutes, or until super soft.
When cooked and cooled slightly, place in a blender with the vegetable stock and blend until smooth For extra smooth results pass it through a fine sieve using a spatula.

Then set aside.

Roasted pumpkin

¼ pumpkin (peeled deseeded and diced)

Now line a baking tray with baking paper.
Place the other half of the cut pumpkin on the tray, drizzle with olive oil and season with salt and pepper.
Put in the oven and roast for about 20 minutes or until cooked (We need this slightly al dente).

Set aside.

To assemble:

Turn up your oven to 220c
On a lightly floured worktop flatten the dough balls with your fingers, keep pulling and stretching the dough until they are about 50mm thick. 
Place on a floured large flat baking tray. 
Now using a teaspoon, evenly place blobs of the puree on the flatbreads then scatter evenly the blue cheese and roasted pumpkin on the flatbread.
Bake for 12 minutes at 220c or until golden brown. 
Allow to cool slightly then scatter with drops of the chill jam

'I garnish mine with roquette leaves but sage or any green leaves will work, I also love to use a goats blue cheese to give the extra flavour boost.'


Match these with a glass or two of the 2018 Kinross 'Kilted Pioneer' Pinot Noir for a very easy mid week dinner or treat!

Pete's recipe of the Month - March 2019

Prosciutto Chicken and Roasted Plum Salad


Prosciutto chicken
4 x free range chicken breasts (250g breasts)
8 x slices of prosciutto
1/4 cup basil
Drizzle of olive oil
8 Bamboo skewers

For the salad
130g baby roquette
50 g blue cheese, crumbled
100g candied walnuts (see recipe)
4 ripe plums, halved, deseeded and quartered
Drizzle of honey
1/2 tsp salt

1tbs white wine vinegar
1/3 cup extra virgin olive oil
1/2 tsp table salt
1/2 tsp salt
1 tsp honey
For the dressing
Mix all of the ingredients in a bowl until combined.

Roasted plums
Preheat oven 180c
Line a baking tray with baking paper.
Lay quartered plums on the baking tray
Drizzle with honey and sprinkle the sea salt over evenly.
Bake for 15 minutes. Then allow to cool.

Candied walnuts
1 cup walnut halves
1/2 cup caster sugar
2 1/2 cup water

Line a baking tray with baking paper and preheat oven to 180c

Place the walnuts and 2 cups of water in a pan and bring to the boil. Once boiled turn down the heat and simmer for 5 minutes.
In a colander drain the walnuts. Once drained return to the pan with ½ cup water and ½ cup sugar.
Bring to a boil and simmer for 15 minutes.
Turn off the heat and let stand for 5 minutes.
Once again drain in a colander then place on the baking tray. Bake in the oven for 15-20 minutes or until they become a dark caramel colour. Once cooled they will become more crunchy.

Prosciutto chicken

Line a baking tray with baking paper
Preheat oven to 180c
Prepare the chicken by removing any sinew/fatty bits.
Make a 1 inch long incision into the breast just underneath the tenderloin and stuff in about 3 large basil leaves depending on size.

Now lay 2 pieces of prosciutto overlapping on a chopping board.
Place 1 chicken breast on the prosciutto and wrap it up like it's a blanket.
Insert a couple of bamboo skewers horizontally through the breast to keep in in place
Repeat the process with the other 3 breasts.
Place on a baking tray and drizzle with the olive oil. Season with cracked black pepper do not use salt as the prosciutto will give enough seasoning.
Bake for 25-30 minutes then rest it for 5 minutes.

While the chicken is resting In a large mixing bowl toss the plums, candied walnuts, roquette and blue cheese together.

Dress the salad with a generous amount of dressing and serve.

To assemble the salad, slice the chicken into pieces and assemble on top of the salad.

For next level results garnish with micro-greens and balsamic reduction.

Match with a glass or two of Hawkshead 2018 Riesling, then sit back, admire your masterpiece and devour!


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