Recipes

  • Figs Poached in Dog Trap Vineyard 'The Mongrel' Mulled Wine

    INGREDIENTS:
    • Dog Trap Vineyard 'The Mongrel' Mulled Wine
    • 3 cups Greek white dried figs (from any good delicatessen or specialty foods shop)

    METHOD:
    Place figs in a saucepan and cover with the mulled wine. Bring slowly to the boil, then reduce heat and simmer until the figs have swollen and the liquid is reduced. Cool.

    Serve with chocolate tart, cream and biscotti.
  • serves 4

    Chorizo Braised in Dog Trap Vineyard Shiraz

    INGREDIENTS:
    • 1 tbsp olive oil
    • 1 onion, finely chopped
    • 3 fat garlic cloves, finely chopped
    • 1 red pepper, roughly chopped
    • 1 ring of chorizo, skin removed and cut into into chunky slices
    • 1/2 bottle of Dog Trap Vineyard Shiraz
    • 2 sprigs of thyme
    • a small piece of bay leaf
    • a few rosemary leaves (optional)
    • 2 tbsps clear honey

    METHOD:
    Heat the oil in a large frying pan and gently sauté the onion and garlic for a few minutes until soft. Add the chopped pepper and cook for a few minutes more. Remove the vegetables from the pan and set aside. Add the Chorizo to the pan and brown. Return the vegetables to the pan, then add the herbs, wine, and honey. Cook slowly until the sausage pieces are well heated and coated with the sauce.

    Serve with crusty bread and the rest of the wine
  • serves 8

    Beef & Shiraz Pies

    INGREDIENTS:
    • 90g butter
    • 3 brown onions, thinly sliced
    • 4 garlic cloves, crushed
    • 1kg chuck steak, cut into 3cm cubes
    • ¼ cup flour
    • 100g streaky bacon, cut into slivers
    • 2 cups of rich beef stock
    • 1 tbs. of tomato paste
    • 1½ cups Dog Trap Vineyard Shiraz
    • 1 tablespoon of Worcestershire sauce
    • 1 Bouquet Garni
    • Salt & pepper to taste
    • 2 sheets frozen shortcrust pastry, quartered
    • 2 sheets frozen puff pastry
    • 1 beaten egg white

    METHOD:
    1. Add the bacon to a heavy bottomed Dutch oven and cook until the fat has rendered and the slivers are done. Remove from the pan and transfer to a plate.
    1. Sauté the onion slices in the bacon fat until they are golden brown. Stir in the garlic and cook until it is soft. Transfer the onions and garlic to the plate with the bacon.
    2. Brown the beef cubes in the bacon fat in three or four batches and set aside.
    3. Deglaze the pan with the wine, being careful to scrape in all the browned bits.
    4. Return the meat, onion, garlic and bacon bits to the pan and add the stock, the Worcestershire sauce, tomato paste, and the Bouquet Garni.
    5. Bring to a boil, then reduce heat and simmer for 45 minutes to an hour, until the meat is tender. Remove the Bouquet Garni and discard it.

    THICKENING THE SAUCE
    1. Create a roux by melting the butter in a sauté pan, and stirring in the flour. Cook over medium heat, stirring constantly, until the flour is lightly browned.
    1. Whisk the roux into the meat mixture and cook until the liquid becomes quite thick, stirring constantly to prevent scorching. Taste for seasoning and make any necessary adjustments.

    ASSEMBLY:
    1. Heat the oven to 190°C
    2. Lightly grease 8, 1 cup pie dishes. Tip: you can use a muffin pan for this as well.
    3. Gently press a square of shortcrust pastry into each pie dish, allowing the edges to overhang. Ladle the thickened meat mixture evenly into the dishes.
    4. Cut 4, 14cm rounds from each sheet of puff pastry.
    5. Lightly moisten the overhanging edges of the shortcrust pastry and carefully centre the puff pastry rounds over the meat mixture,.
    6. Press the edges of the puff pastry into the edges of the shortcrust pastry to seal them together. Crimp, then trim any overhang. Cut a small hole in top of each pie to allow steam to escape.
    7. Brush the tops with the beaten egg white and arrange on an oven tray. Bake for 25-30 minutes, until crisp and golden brown.

    Serve with steamed vegetables and a generous glass of Shiraz
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