Late Summer Dishes Welcome Aussie Wines!
Hunter Valley Semillons are one of Australia's most iconic wines. Fresh, vibrant, crisp and lively citrus they pair wonderfully with oysters, light seafood, Asian salads and summer dishes. I've picked on of my faves, the Brokenwood Semillon and made an Asian style noodle salad to pair. Then for dessert, a simple granita made with the beautiful bubbly, Innocent Bystander Moscato from the Yarra Valley - wonderful wine to liven up any dessert or an afternoon sunset.
½ cup each roughly chopped basil and mint
1 Persian cucumber, shaved thinly with a mandolin or vegetable peeler
Juice of ½ lime
1 tablespoon rice wine
1 tablespoon fish sauce
1 teaspoon palm or brown sugar
Always
my choice of wine when it comes to oysters, the Brokenwood Semillon has a
lovely lemongrass nose and crisp long lime finish that also make it terrific
with Asian seafood dishes, smoked salmon and and chicken salads.
Vietnamese-style
Prawn and Noodle Salad
Serves
4
1 pound
raw prawns
¼ cup
chopped peanuts
Noodle Salad
4
ounces cellophane or glass noodles (or preferred noodles)½ cup each roughly chopped basil and mint
1 Persian cucumber, shaved thinly with a mandolin or vegetable peeler
Dressing
1 small
hot red chili, finely choppedJuice of ½ lime
1 tablespoon rice wine
1 tablespoon fish sauce
1 teaspoon palm or brown sugar
To make
the noodle salad, place noodles in a large dish, cover with hot water and allow
to soak for 4-5 minutes or until tender. Drain and rinse well with cold water.
Drain again and cut into desired sized pieces and combine with the herbs
Whisk
together the dressing ingredients until sugar is dissolved. Pour over the cucumber and allow to marinate
for 5-10 minutes.
Bring a
half cup of the Semillon (or water) to a simmer, add the prawns and cook for
2-3 minutes our until orange and opaque. Remove prawns and reserve a few
tablespoons of the wine.
Combine
the noodles, lamb, cucumber with dressing and toss with chopsticks or
tongs. Serve into bowls and scatter with
the nuts.
Moscato Granita
with Crème Fraiche
I rarely have those
moments when I actually want to use the “OMG” expression, but this was one of
those. I was testing a granite recipe using
the Innocent Bystander sparkling Moscato and had frozen the wine in ice cube
trays with sugar syrup on the side ready to test. I plopped an iced wine cube in my mouth and
there it was. “OMG”! I knew there was
going to be no need for the sugar, the wines delicious watermelon, rose and
refreshing bite just burst forth in the frozen fine bubbles. I simply added a finishing drizzle of
Blackcurrant syrup to bring out the fruit in the wine, a dollop of crème
fraiche for a lush smooth finish and some shaved chocolate to add the wine’s
delicious musk notes.
To serve 8
1 750 ml bottle Innocent Bystander Moscato
Elderberry or Blackcurrant syrup
Crème Fraiche
Optional for decoration, shaved chocolate and
strawberries
Pour the wine into ice cube trays or a large shallow
dish. Freeze overnight. An hour or so before serving, transfer
desired amount to a food processor or blender and blend until just
crushed. Spoon into a dish and return
to the freezer until ready to serve.
To serve, break up crystals and spoon into glasses or
bowls. Top with Crème Fraiche and drizzle
over the syrup.
If desired, top with shaved chocolate and/or
strawberries.
Cheers
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