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Where is my summer?
Summer hopefully will come later this year. It seems
that we are going to have a hot autumn which is really
too late for the vines. I think what the heck, let's
get out the BBQ anyway, enjoy this hot - well mild time
of the year. Have a party, any excuse to cook up some
wonderful food and to drink some nice wine. I hope you
have got into my BBQ ideas in the last edition of this
page.
This is a nice time of the year when all the lush
figs, game meats and all the autumn fruits are ready
to enjoy. Quail is very nice this time of year so tender
and tasty. Salmon, tuna and marlin are so sweet and
are great BBQ with some lemon oil and served with greens
or even a tomato, haricot bean and herb salsa. At the
moment I am organizing cooking classes and I hope you
can all be there. One is in the Yarra Valley and one
is on the Mornington Peninsula. They will be very popular
and will sell out fast. I will let you know when the
classes will be held, just fill in your details on the
compeition details and tick if you would like some information.
See you all soon,
Christopher Smith
On today's menu we have: Salad caprese, Summer bean
salad, Marinated three mushrooms with hand cut pesto,
Tomato and basil oyster shooters, Saffron and tomato
dressed oysters, Cold caramelized prawn salads, Stuffed
calamari, Spiced lamb sticks with yoghurt dressing,
Tomato olive and goat's cheese tart, Smoked meat platter,
Marinated Roast capsicum, Olives marinated, Salmon salad
with grilled asparagus, Chicken and roasted Italian
vegetable salad, Figs stuffed with blue cheese wrapped
in proscuitto and drizzled with truffle honey, Cheese
platter using the fruit pyramids, Campari orange and
lemonade granitta.
Ingredients
12 roma tomatoes
12 bocconcini
1 bunch basil
VPC Cabernet dressing
Sea salt and crack black pepper
Method
Cut the tomatoes in to 1/4 Slice the boconcini into
.5 cm slices Julienne the basil leaves Toss through
all together and season well with the sea salt and pepper
(if you don't like bocconcini use fetta) Place in a
nice big bowl and present with a end of a basil bunch
on top.
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Ingredients
Green and yellow summer beans 400 grams of each (blanch
and refreshed and cut into 2 cm lengths)
Cooked harricot beans
Chopped walnuts (roasted)
Olives pitted and chopped 50 grams.
Tarragon leaves 20 picked and chopped rough
Onions 2 sliced thinly and caramelized in a pan until
golden brown and cooled
VPC Chardonnay Dressing
Method
Toss all ingredients together and serve on a nice plate.
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Ingredients
1 kg of field mushrooms 1/4
500 grams Swiss brown mushrooms sliced thick
2 punnets Shiitake mushrooms sliced thick
1 bunch Basil chopped
3 table spoons of grated parmegano regiano
Garlic and rosemary oil 5 table spoons
Pinenuts roasted and chopped fine
Salt and pepper
Method
Grill all of the mushrooms to a golden brown and season
well and set aside on a bowl to cool. In a large bowl
put the basil, parmesan,VPC garlic and rosemary oil,
Pinenuts and mix together making a pesto dressing .
Add the mushrooms to the dressing and marinate for 2
hours in the fridge and then you can serve garnish with
rocket
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This recipe has to be done the night before!
Ingredients
9 roma tomatoes
1/4 bunch of basil
4 tablespoons white vinegar
salt and pepper
Method
In a blender put all the ingredients and blend until
all the ingredients are puree Put a fine strainer over
a bucket with a tea towel and put the mix from the blender
into the tea towel let it strain over night.
Put 15 oyster shooters into 15 shot glasses and pour
the mix evenly between the glasses. Place 3 tomato fine
dice and some julienne of basil into the glasses and
serve chilled and immediately. I would make double the
mix these oysters are very popular.
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Ingredients
Roma Tomato blanched, refreshed peeled and diced fine
6 saffron threads
2 tablespoons VPC lemon oil
6 leafed tarragon chopped fine
salt and pepper
Method
Mix all the ingredients together and let it sit over
night so all the flavours can develop. Spoon a little
mix on to 15 oysters and serve on a plate which has
some endive on it.
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Ingredients
25 king prawns (cleaned shoot taken out and tail left
on)
Smoked salmon 150 grams chopped fine.
1/2 bunch chives chopped
12 roma tomatoes diced
500 grams of endive
2 red onion diced fine
1/2 bunch basil chopped
VPC Chardonnay dressing
V.P.C lemon oil
1 Chilli chopped
5 tables sugar
Method
Marinate the prawns in the chilli, basil, lemon
oil to coat the prawns for 2 hours. Heat a large pan
and add a little more lemon oil. Place the prawns in
the pan and cook for 2 min on both sides when the prawns
are almost done add the sugar and toss it though the
prawns whilst in the pan and you will see the prawns
colour. Take them out put them on a tray and cool. When
ready to serve mix all the other ingredients together
and toss the prawns through as well. Place carefully
in a attractive bowl and serve
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Ingredients
8 large baby calamari tubes cleaned 15 cm long
800 grams of fresh bread crumbs
100 grams of sun dried tomatoes chopped
100 grams olives pitted and chopped
150 grams grilled scallops cooled and chopped
1/2 bunch chives
6 tablespoons VPC lemon oil
3 table spoons VPC cabernet dressing
1/4 bunch basil chopped
200 grams of cooked rice
100 grams parmesan
2 eggs
Method
Mix all of ingredients together except the calamari
The mix should be firm and sticky. If it is dry add
a little oil and a egg . If the mix is wet add some
more bread crumbs. Stuff the calamari with the mix and
wrap it in cling film and then in foil an poach for
1 and 1/2 hours in fish stock or mildly salted water
(stock cubes are fine).Serve with a tomato napoli sauce
on the plate with the calamari on top.
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Ingredients
1 tin crushed tomatoes
1 onion
1 chilli
1/2 bunch basil
1 clove garlic
Method
Sauté the onion chilli and garlic colour slightly
add the crushed tomato tin and basil and cook gently
for 20 min use a moulis to puree the sauce and set aside.
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Ingredients
15 skewers
600 grams Lamb back strap cut into 2 cm cubes
1 chilli chopped
2 teaspoon cumin powder
1 clove garlic
3 tablespoons sesame seeds
1/4 bunch basil
3 table's spoon VPC olive oil
1/4 teaspoon cinnamon
1 teaspoon coriander powder
200 grams sheep's milk yoghurt
1 Garlic clove crushed
3 tablespoons lemon juice
1 baby cucumber dices small
salt and pepper
Method
Mix chilli ,garlic,cinnamon powder, coriander powder,
sesame seeds, basil and VPC olive oil make a paste.
Add the lamb and marinate for 2 hours. Put the lamb
onto the skewers and grill until golden brown. (Should
be still pink) and squirt with a little lemon juice
put on a plate with the dipping yoghurt dressing.
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Method
In a bowl combine the yoghurt, cucumber, lemon juice,
garlic and salt and pepper and mix use as a dipping
sauce.
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Ingredients
1 sheet of puff pastry
1 tart case (one that the bottom comes out)
500 grams goats curd
12 pieces semidried tomatoes (cut in half and oven dried
in the oven for 2 hours on 140.c with some cabernet
dressing and seasoning)
80 grams pitted olives chopped
4 eggs mixed
salt and pepper
1/4 bunch chopped oregano
Method
Place the puff pastry into a greased tart case and put
some greaseproof paper on top with some raw rice and
blind bake until golden brown. In a bowl place the goats
curd and egg and mix. Add the olives and oregano. Place
the goats curd mix into the tart case and smooth out.
Place the tomatoes into the tart case in a nice circle
and bake at 160 .c for 25 to 30 min or until they mix
feels soft and is slightly golden brown cool and serve
in wedges.
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Ingredients
4 red and 4 green capsicum
V.P.C Garlic and rosemary oil
Basil chopped
Oregano chopped chardonnay dressing
Method
Rub the capsicum with the Garlic and rosemary oil and
roast at 170 .c turning every 10 minutes for 30 minutes
or until soft take out the oven and cover with foil
. After slightly cooled peel the capsicum in seed and
slice into 2 cm strips . drizzle with chardonnay dressing
the herbs and some seasoning and serve in a bowl or
wrap fetta dice in the capsicum
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Ingredients
500 grams olives
1 lemon 1/4
1 head garlic chopped
1/4 bunch thyme
1/4 bunch rosemary
200 mils olive oil
5 chilli
Method
Mix all together and marinate for 3 months (it's worth
the wait!)
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Ingredients
1 side salmon approx. 1.2 kg
500 grams asparagus
VPC lemon oil
Fresh made mayonnaise 200 mils
1/4 bunch dill chopped
2 avocado 1 cm chunks or dice
Method
Skin bone and rub with the salmon with the lemon oil
. Roast at 180.c for about 8-10 min or until the salmon
is cooked but still pink cool brush the asparagus with
the lemon oil and grill for 2 min in each side and cool.
Break the salmon up into a bowl and cut the asparagus
into 2 cm lengths and add to the bowl also. Add the
mayonnaise ,dill , avocado mix gently and serve in a
bowl.
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Ingredients
4 chicken breasts
V.P.C lemon oil
V.P.C garlic and rosemary lemon oil
3 table's Capers
1 bunch basil chopped
2 med zucchini diced
1 large eggplant diced
2 red capsicum diced
2 green capsicum diced
50 grams olives pitted
Small amount of napoli sauce 200 mils(See Calamari recipe)
1 red onion sliced
Method
In a heavy pan heat it up o the stove with a little
garlic and rosemary oil Add the onion and colour follow
with the capsicum, eggplant , zucchini then Add the
napoli capers and basil and slightly stew for 5 min
Marinate the chicken in lemon oil and herbs and grill
until cooked slice up and serve warm with the Italian
vegetables on a plate with the chicken on top.
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Ingredients
15 figs
8 slices of proscuitto cut in half
200 grams blue cheese cut into 1x2cm rectangle
VPC truffle honey
Method
Cut a star in the top of the fig and stuff the blue
cheese in the fig. Wrap in the proscuitto and secure
with a tooth pick. Bake at 180.c for 10 min on a greased
tray and the figs Should be soft. Drizzle with the truffle
honey and serve immediately. Serve on a plate with rocket.
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Consisting of 1 blue, 1 cheddar, 1 brie fig and 1 almond
pyramid and pear and 1 hazelnut pyramid
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Do this the day before!
Ingredients
500 mls campari
600 mls freshly squeezed orange juice
400 mils lemonade.
Method
Add all ingredients together. Freeze in large shallow
container Using a fork scrape the frozen mix and put
shaved granitta back in the fridge until ready for use.
Use a martini glass and garnish with a orange slice.
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I trust you will have a great Australian Barbecue with
my Valley Produce Company products. For any questions
or tips on any of these recipes please contact me at
chris@vpc.com.au
My Olive oil mash potato
For four people as a side.
Ingredients
500 grams of peeled desire potato.
1/4-cup olive oil.
1/4-cup cream.
Salt and pepper.
Method
Put the potatoes in cold water and put in 1 tablespoon
of salt. Bring to boil. When the potatoes are soft strain
and sit for one minute to make sure all the water is
drained. While the potatoes are straining bring the
cream to the boil in another pot. Mash the potatoes
or pass the potatoes through the moulis and fold through
the olive oil then the cream and check seasoning serve
immediately.
Chefs tip! 
Once mashed heat a medium sized pan and Add the mash
to the pan and toss it about four times (be careful)
it will make it look very smooth and silky and then
turn it out onto a small plate. Sprinkle with some parsley
and a small drizzle of VPC olive oil. It's how chefs
get it so smooth for you in restaurants. Also I would
invest in a moulis they are about $10-$15 and your mash,
soups and napoli sauces will never come out smoother.
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Grilled Quail With lemon oil
and herbs with warm bean almond and olive salad.
For 2 people.
Ingredients
Four quail.
Fresh herbs chopped (basil, Oregano and thyme).
Garlic two cloves (chopped).
One chilli (chopped).
1/4 onion chopped dice.
1/4 cup lemon oil.
300 grams of green beans cleaned and chopped into one
cm lengths.
80 grams almond roasted and crushed.
Olives 50 grams (pitted).
Radicchio 1/4 cut fine.
Tomato diced (blanched no skin or seeds). Chardonnay
dressing.
Method
Take out the backbone of the quail by cutting it on
both sides of the back. Try to get most of the wishbone
out and remove. Flatten out and marinate in the herbs,
garlic, pepper, chilli and lemon oil and cover overnight.
Put some water and small amount of salt in a pot and
bring to the boil. Blanch the beans for forty seconds.
Strain and refresh in cold iced water.
Heat a oven at 200.c. Heat a medium sized pan on the
stove. Season the quail with salt and pepper and Add
the quail skin side down and cook for one minute. Turn
the quail over and put in the oven for four to five
minutes. While the quail is in the oven heat another
pan on the stove and Add a little lemon oil. Start to
sweat off the onions for one minute. Add the beans,
almonds, radicchio, olives, tomatoes and the rest of
the herbs. Warm through Add one teaspoon of chardonnay
dressing or white vinegar and season.
Put bean salad onto warm plate. Take the quail out
of the oven and serve it on the side of the bean salad
and serve immediately.
Wine suggestion 
A crisp wooded chardonnay or semillion/sav blanc.
Chefs tip!
When you serve Quail it is OK to be a little pink it
will be nice and tender then. Also serve a finger bowl
with some lemon slices in it to dip your hands in after
you have eaten your quail.
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Braised lamb shanks with my olive oil mash and gremolata.
For four people.
Ingredients
Four lamb shanks medium sized.
Small amount of flour.
One large Carrot (cut into 1.5 cm dice).
Two Brown Onions diced.
Three celery sticks (cut into 1.5 cm dice).
1/4 bunch basil and thyme (picked and chopped).
500 ml beef stock.
Three tablespoons of tomato paste.
White vinegar 120 mils
800 grams of canned tomato.
1/4 of a lemon and orange.
Salt and pepper.
Gremolata
One garlic clove chopped fine.
1/4 bunch parsley (chopped fine)
3/4 lemon and orange grated fine.
Pepper to taste
Method
Dust the shanks in the flour. Heat a pan on the stove
and seal the shanks on all sides in the garlic and rose
mary oil When all sides are golden brown put in a deep
roasting dish or pot.
Heat a large saucepan on the stove and sweat off the
vegetables in five tablespoons of garlic and rosemary
oil. When the vegetables get some colour Add the vinegar
and reduce. Then Add the tomato paste and cook for one
minute. Add the stock, canned tomato and herbs. Bring
to boil and Add the lemon and orange. Pour over the
shanks making sure the meat is totally covered and cover
with foil and cook for one a hour at 180.c with the
foil on then 30 minutes with the foil off. The sauce
Should be thick and the meat Should be just falling
off the bone. If this is not the case cook a little
more until the meat is ready but no longer than two
hours.
Serve with the mash potato from the olive oil recipe
and sprinkle some of the gremolata over the dish.
Wine suggestion
Fruity cabernet or shiraz.
Chefs tip!
You can make this the night before and you can just
heat it through. Another suggestion is to cool down
the braise and take the meat off the bone chop it into
small chunks and Add the meat back to the sauce making
a great pasta sauce which is great with gnocchi.
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Beef fillet with celeriac mash, oven dried tomatoes,
onion jam and cabernet dressing.
Serves 2 people
Ingredients
Two beef fillets weighing 220 grams or rib eye 300 grams
2 large celeriac.
1 large onion sliced thinly.
500 mils milk 100 grams sugar.
50 mils water.
1 clove garlic (chopped)
Oregano 1/4 bunch (chopped)
3 roma tomatoes cut into 1/2.
Olive oil.
Salt and pepper
Method
Place the roma tomatoes on a tray. Sprinkle some of
the garlic, oregano and cabernet dressing on the tomatoes
and cook in the oven at 130 degrees for about one hour.
In a small pan put the sugar and water on the stove
and heat carefully and bring to boil. Continue cooking
this liquid until the sugar caramelizes-at this point
Add the onions and a little salt. Stir and turn the
heat down and cook slowly for about one hour or until
the onion is see through.
Peel the celeriac and Place it in a pot with the milk
and some salt and pepper and bring it to the boil and
simmer until cooked. At the same time brush some of
the garlic and herbs on the beef with a small amount
of oil and seal your meat. This is great on the BBQ
but in a pan is fine. Then finish off the meat in a
180-200 degree oven. The celeriac Should be cooked.
You can tell by inserting a knife into the celeriac-if
it goes in easily its ready if it doesn't it will need
some more cooking.
Strain some of the milk off but not all (it has plenty
of flavour) when the liquid covers the celeraic by 1/4
mash the celeriac either with a moulis or a potato masher
Add a little butter if you wish but I find the mash
is rich enough. Place the mash on two plates. Place
the meat on top of the mash following with a small amount
of onion jam. Place the tomatoes on the side of the
mash and dress with the cabernet dressing.
Wine suggestion
Well wooded merlot or cabernet /merlot blend.
Chefs tip!
Caramelizing sugar can be dangerous. When you do this
it is best not to leave the pot of sugar (if it burns
the pot is really hard to clean and the smell is bad.
Don't splash the onions in because sugar can give a
nasty burn so gently Place the onions into the pot and
look after while it is on the stove. This onion jam
is worth the effort because you can use this with sausages,
cheese platters and though mash potato.
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Winter salad
For two people.
Ingredients
1/4 Pumpkin (cut into 12 mm square).
Beans butter and green about 10 of each 3 tablespoons
of pine nuts roasted.
10 asparagus 2 Potatoes (cut into 12 mm square).
100 grams rind less bacon cut into large strips 6 tomatoes
oven dried (see cabernet dressing recipe).
1/4 bunch basil (chopped)
Garlic and rosemary oil.
Method
Heat up a roasting tray and Add a small amount of garlic
and rosemary oil. Add the potato, pumpkin and bacon
and cook until you get some colour Put the tray in the
oven at 180 degrees and cook until golden brown. Place
a pot of water on the stove with a small amount of salt.
Blanch of the asparagus, beans and Add to a bowl. Toss
through the roast vegetables, pine nuts, basil, chardonnay
dressing and salt and pepper and serve in a bowl and
serve immediately.
Wine suggestion
A crisp chardonnay-of course!
Chefs tip!
This salad is great used as a condiment to roast chicken.
It is also delicious as a side salad at a dinner party.
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