Dining Out
Where to have a roast (with a lovely glass of Selaks) out and about.
Wine match: Selaks Winemaker’s Favourite Chardonnay
By: Jo Lumsden 307 days ago
Skin pumpkin and cut into cubes, roughly 2cm square. Spread evenly into an oven proof dish and pour cream overtop. Sprinkle brown sugar and cinnamon evenly over the top. Bake at 180 deg for 50mins, or until cream has thickened and pumpkin is tender. .
Wine match: Selaks Winemaker’s Favourite Syrah
By: Steve Russell 306 days ago
cut veges into chunky pieces and season. rub meat with seasoned flour. add part of oil to large pan/roasting pan, add veges and stir fry for about 5mins, set aside. add some more oil, and brown meat all over, set aside. add wine to large pan, make wine bubble, simmer until reduced. add meat back to pan, arrange veges around, sprinkle with fresh herbs and peppercorns, salt. into hot oven for around 45mins. take dish out - meat out and cover, let rest....veges onto a rack and grill untill crispy. put dish with all the juices onto stove and begin to make gravy, start buy adding diced red onion to melted butter, slowly add beef stock, simmer until reduced. slice meat, arrange on plates add veges and spoon gravy over!.
Wine match: Selaks Winemaker’s Favourite Pinot Gris
By: innes moffat 307 days ago
Preheat the over to 160 deg c. Sear the venison in a hot pan until brown, save the pan juices. Brush the venison with the mustard, roll in the pepper and salt and place in a hot oven (9 minutes for a fillet, 12 minutes for loin and 20 minutes for topside). . Remove from oven and let rest in a warm place for 5-10 minutes. Clean the beets but do not remove the skin, or the tops and bottoms. Coat the beets and the onions with oil and roast in the over for 40 minutes at 160 deg c. Drizzle on the balsamic vinegar and continue to cook for 15 minutes. Remove from oven and allow to cool slightly. Remove the skins, cut the beets and onions into wedges and season with salt and pepper. Dress with sour cream and the horseradish, season and garnish with chopped chives. Heat up the roasting pan with the remaining juices and deglaze with the wine and the vinegar. Cook and reduce. Add the meat stock and reduce until it thickens slightly. Season with salt and pepper. . Serve with new potatoes and fresh cress. .