Food & Wine

3 Brothers Chardonnay

This dish is trying to use protein too soften tannins in the wine, also using the smoke flavours to enhance the lite wood characters 
  Ingredients:                                                                             
 
1)      ½ SMOKED CHICKEN
2)      2 CLOVES GARLIC
3)      250g CREAM CHEESE
4)      50g SOUR CREAM
5)      30g FRESH CORIANDER
6)      5g VEGETA (GOURMET STOCK)
7)      2 SQUEEZED ORANGES
 
 
Puree smoked chicken in blender with all other ingredients, season to taste and use red onion or tomatoes to garnish.
 
For canapé:
Toast off round slices of French stick with oil, pipe chicken mix on top and garnish with a sprig of coriander, diced tomato & thin sliced red onion
 
For entrée:
Bone out chicken drumsticks or large wings and stuff smoked chicken farce inside, stitch up ends so mix stays inside the piece chicken and shallow fry in oil until golden and crispy
 
For Dinner:
Smoke Legs and thighs; make farce (Meat stuffing) then stuff into breast.  Roll stuffed breast in garlic oil and season with creole seasoning.  Roast in oven with potatoes or kumara and serve with blanched spinach/silver beet or lettuce salad.

3 Brothers Sauvingon Blanc

This dish is wonderful made in large Vol-au-vent cases (bake from frozen)
 
The citrus characters are complimenting the wines crisp lime taste
 
Ingredients:
 
1)      12 OYSTERS
2)      ½  DICED ONION
3)      2 CLOVES GARLIC
4)      30g SWEET CHILLI
5)      20g DILL
6)      2 LIMES SQUEEZED
7)      3 BROTHERS SAUVINGON
8)      250ml CREAM
 
 
Sweat onion in oil, add crushed garlic, oysters then lime and chilli.  Reduce for 5 mins adding wine at times, top up with cream and infuse flavours together then puree. (You can add more cream if oysters are to salty or slightly rinse off oysters in water before cooking)
 
For canapé:
Set Oyster puree in refridgerator, once cooled spoon into 3cm vol-au-vonts, add cracked pepper, cream fraiché , caviar, fresh dill
 
For entrée':
Serve in 7cm vol-au-vont with hot Oyster puree and fresh green salad
 
For dinner:
Steam arborio (short grain) rice and broccoli, then serve oysters whole at last minute with rice.

3 Brothers Pinot Noir

The match we have is a duck and chicken liver pate, the game meat flavours complimenting the lite style red wine nicely
 
Ingredients:
1)      ½  DUCK (FARMED)
2)      ½ ONION
3)      2 CARROTS
4)      1 CELERY STICK
5)      400g TOMATO
6)      250ml RED WINE
7)      5g VEGETA (GOURMET STOCK)
 
 
Sear and brown off duck and chicken livers, add onion, carrots and celery.  Sweat off for a further 5 minutes, top up with wine and tomato.  Gently cook out for 4 hours then turn off and allow to cool.  Discard bones and mash the rest together.  Season with cracked pepper and salt and garnish with rosemary
 
 
For Canapé:
Spread pate on fresh toast Vogel bread, season and garnish with chopped rosemary
 
For entrée:
Serve with cheeses, crackers, dried fruit, sundried tomatoes and olives
 
For dinner:
Mash potato and green bean together with oil & pepper, keep duck meat whole and serve with glazed baby carrots 

3 Brothers Merlot

Lamb loins or rump marinated then smoked in manuka & tealeaf, along side mushrooms with a merlot is always delightful.  This merlot has a soft palate and berry finishing, with a mushroom duxcelle, merlot and cream reduction sauce you can truly be satisfied.
 
Ingredients:
1)      500g LAMB (DESINUED)
2)      200g MUSHROOM
3)      ½ ONION
4)      2 GARLIC CLOVES
5)      150g CREAM
6)      100g RED WINE (3 bro's)
7)      20g  PARSLEY
 
 
Roll lamb pieces in marinate, smoke for short time so that the meat is still red in the middle, and set aside.  Chop onions and mushrooms very fine, fry onions first for 3 minutes, add crushed garlic and salt, when starting to brown add mushroom.  Cook out until the moisture evaporates then add half the wine (When bottom sticks), reduce further then add the rest of the wine and cream. Slowly cook for 5 minutes then add the parsley, season and garnish (Sprig of parsley)
 
For canapé:
Fill little filo pastry cases with mushroom duxcelle, place two thin slices of lamb on top with a garnish of parsley or blueberry beetroot chutney
 
For entrée:
Line muffin thins with filo pastry or flattened sliced bread and pre-toast with oil and mixed herb or garlic. Fill with crispy streaky bacon and mushroom duxcelle, sliced lamb on top with kumara chips and tomato relish 
 
For dinner:
Boil water and add salt, oil and noodles (udon?). Slice hot smoked lamb pieces, use trimmings in a stir fry with soy sauce and mix vegetables 

3 Brothers Malbec

My choice of food with a great Malbec would have to be a Mediterranean pizza or venison back strip rolled in thin slices of prochettio.