Wine match – Mission Estate Rose
- 2 x 150g balls mozzarella
- 1 x red chilli, de-seeded and finely chopped
- 20 slices of salami/bresaola/prosciutto
- 280g artichokes in olive oil, drained oil & set aside
- 290g sundried tomatoes in olive oil, drained oil & set aside
- 3 tbls mixed olives
- 1 handful of cherry tomatoes, halved Parmesan, for shaving
- 20g fresh basil, leaves picked
- 1 loaf ciabatta, sliced
- 1 clove garlic cut in half
Place mozzarella at the edges of a large plate and scatter with chilli. Arrange the cured meat and all the vegies in small piles over the rest of the plate. Top the meat with some parmesan.
Put most of the leaves in a pestle and mortar with a pinch of salt and crush to a paste. Add a few tablespoons of the reserved oil from the jars and stir to make a basil flavoured oil. Spoon it over the mozzarella and the vegetables, then drizzle with a little oil.
Toast the ciabatta then rub lightly with the garlic. Drizzle with a bit more of the reserved oil & serve everything together with the remaining basil leaves scattered over.
Wine match – Reserve Chardonnay or Reserve Pinot Noir
- Smoked holly ham, water added, ham hock removed 400g
- Light brown sugar 1 cup (200g)
- Clover honey
Adjust the oven racks to accommodate a large covered roasting pan. Fit the pan with a shallow rack. Preheat the oven to 180C.
Unwrap the ham and rinse it in cold water. Place it on the rack in the roasting pan. Cover the pan with the lid and bake for half the estimated cooking time (Total cooking time is about 20 minutes per pound.) Halfway through the estimated cooking time, add
the sugar and honey to a saucepan, cooking over medium heat until smooth and sugar is dissolved. Pour the mixture over the ham and continue baking the ham, basting occasionally with the drippings in the roaster.
Check for doneness at the end of the estimated cooking time by inserting a meat thermometer at a meaty point (not into fat or touching the bone). It should register 70C.
Allow the ham to stand for 15 minutes before slicing to allow the juices to set.
Orange and Kumara Salad
Wine match – Mission Estate Riesling
- 3 kumara peeled
- 1 orange and zest
- 1tsp cumin seeds
- 1 cup natural Greek yoghurt
- 1/4 cup sliced toasted almonds
- 8 pieces sliced pickled jalapenos
- 1tsp olive oil
- 1 lime handful of mixed salad leaves
Set oven to 180C.
Peel and chop kumara and lay on a baking tray.
Drizzle kumara with olive oil, cumin seeds and orange zest.
Bake for 30 minutes until tender.
Zest the lime into yoghurt and season slightly.
Toast almonds in fry pan until light brown.
Arrange kumara on serving platter drizzle with yoghurt, almonds and jalapenos.
Finish with salad leaves.