Nothing beats a beautiful piece of fish with some tangy homemade salsa for lunch with friends on a warm summer's afternoon. The beauty of this dish is that the accompaniment enhances the mild flavour of the fish without overpowering it.
Don't we just adore seafood, especially in summer? I know I do! Nothing beats indulging in some locally caught seafood paired with one of my crispy whites, like the Watervale Riesling. What's even better, is my Watervale Riesling infusing the seafood in this beautiful pasta dish. Give it a try on a hot summers night, paired with a glass of my 2013 Watervale Riesling.
150 g green prawns, deveined, tails intact
1/2 cup 2013 Mr. Riggs Watervale Riesling
3 1/2 tablespoons olive oil
1 x long red chilli, thinly sliced
1 tablespoons Italian parsley, chopped
Cook pasta until al dente.
Scrub the mussels well with a stiff brush. Discard any mussel that is open or has a broken shell.
Put them in a little water over low heat & cook just until their shells open.
Heat the oil in a large pan & add the garlic & chilli. When the garlic begins to turn colour add prawns.
Cook for 5 minutes then add the mussels and wine. Season with salt & cook for a further 5-8 minutes.
Drain the pasta & mix it with the shellfish & add the parsley. Toss until heated through & serve immediately.
Wine pairing: Mr. Riggs 2013 Watervale Riesling (RRP: $22.00) - use what's leftover after using in the recipe!
These are my absolute favourite morsels to cook on Christmas Day. Family and friends come from far and wide, and it doesn't matter how many show up, I always make sure there is plenty for everyone. Cooking for everyone is one of my most favourite things to do Christmas Day. So if you want to try something different to the same old traditional Christmas spread, give my dishes a try. Bon appetit!
Whole Smoked Salmon Trout with my homemade Mayo
- 2 egg yolks
- Olive oil
- 1 lemon
- Frenchy dijon mustard
- Salt and pepper
Using a whisk, mix and slowly add olive oil to the above ingredients until it reaches the consistency of mayonnaise. Liberally squeeze in lemon juice and add salt and pepper to taste. Add a decent serving to your smoked salmon trout, served cold.
Serve with Mr. Riggs NV Battle Axe McLaren Vale Sparkling Shiraz
- 1/3 block of butter (salted)
- Fresh mussels (allow about 6 per person)
- Olive oil
- 5-6 garlic cloves, finely chopped
- Bunch spring onions, finely sliced
- 2 hardfuls fresh parsley, chopped
- 1 red chilli, finely chopped
- 250ml white wine, I prefer our 2014 Ein Riese Riesling
- 1 large lemon, zested
- 1 large tomato, finely chopped
- Fresh crusty bread to serve
In a large pot, soften garlic and butter on a low heat, adding the chilli. Once softened, add the white wine and mussels. Turn up the heat, and add a liberal pinch of salt and pepper. Cover. Steam for 5-10 minutes or until most of the mussels have opened. Just before serving, add the chopped tomato, parsley and lemon zest. Serve with a large loaf of crusty bread and bowls. Forget the cutlery, use the bread to soak up the sauce - delicious!
Serve with Mr. Riggs 2013 Watervale Riesling
Pork Belly with Roast Vegetable Gravy
- Approx 2kg pork belly (to feed 6)
- Fennel seeds, finely ground
- Salt and pepper
- Lemon wedges
- 3 carrots, chopped
- 4 celery sticks, chopped
- 1 onion, chopped
- Fresh thyme, keep intact
- White wine (preferably 2014 Ein Riese Riesling)
Preheat oven to 220-240 degrees celcius. Score 1.5cm widths across the skin of the pork belly with a sharp knife. Massage salt, pepper and fennel seeds into the cracks. In a roasting tray, place the pork belly skin side up and cook for 20-30 minutes, or until the skin blisters. Turn the heat down to 180 degrees celcius and cook for one hour. Take the pork belly out of the tray and lay the chopped vegetables in it. Place the pork on top of the vegetables. Add 1cm of white wine (I prefer the Ein Riese) or enough to cover the vegetables. Add lemon wedges and thyme, and cook for another hour. When finished, remove pork belly and serve on wooden chopping board. Mix and blend the vegetables to make a gravy, adding salt and pepper to taste. If it tastes too fatty, add more wine and lemon juice to balance.
Serve with Mr. Riggs 2012 Piebald Syrah
This recipe is perfect for spring. Lamb is typically associated with spring, as well as yummy vegetables such as asparagus. The beauty of this dish is that it slow cooks in a Dutch oven for a while, so you can kick back and enjoy a nice glass of wine and soak up the warm spring sun!
1 ½ tablespoons salted butter
2 large onions, chopped
4 garlic cloves, crushed
1-1.5kg boneless lamb shoulder, trimmed and cut into 3cm pieces
3 cups 2013 Mr. Riggs Ein Riese Riesling (enough in the bottle so that there’s a little left to drink while you cook!)
1 teaspoon rock salt
½ teaspoon freshly ground black pepper
1 tablespoon fresh oregano, chopped
1 tablespoon fresh flat-leaf parsley, chopped
2 teaspoons fresh rosemary, chopped
2 bunches fresh asparagus, trimmed and cut in halves
4 small red potatoes, halved
2 turnips, peeled and cut into 2.5cm pieces
6 carrots, peeled and cut into 2.5cm pieces
Salt and pepper
2 cups cous cous
4 tablespoons olive oil
2 cups water
3 tablespoons salted butter
1. Melt butter in a Dutch oven/large casserole dish over medium-high heat. Add onion to pan and sauté for 4 minutes. Add garlic and sauté for 1 minute. Spoon onion mixture into a large bowl. Add half of the prepared lamb to the pan and sauté for 4 minutes or until browned. Remove from pan, and add to onion mixture. Repeat this with the remaining lamb.
2. Add the wine to the pan and scrape to loosen the browned bits stuck to the pan. Return lamb mixture to the pan, add salt and pepper. Combine oregano, parsley and rosemary. Add half of this herb mixture to the pan and bring to the boil. Cover, reduce heat and simmer for 1 ½ hours or until lamb is tender.
3. Meanwhile, grease an oven pan with olive oil and roast vegetables for 40 minutes or until slightly caramelised.
4. To make cous cous, bring the water and olive oil to the boil in a saucepan. Take off the head and add the cous cous. Cover and let stand for 3 minutes. Separate grains with a fork and stir through the butter.
5. Once the lamb is tender, add asparagus to pan and cook for 5 minutes or until slightly tender. Stir in remaining herb mixture.
6. Serve lamb on a bed of cous cous with the roasted vegetables.
Wine pairing: Mr. Riggs NV Battle Axe McLaren Vale Sparkling Shiraz (RRP: $24) or Mr. Riggs Piebald Syrah (RRP: $27)