List of Recipes
Ingredients
Citrus Salad
2 large oranges, peeled, pith removed and sliced
1 Lebanese cucumber, very thinly sliced
6 radishes, very thinly sliced
1 fennel bulb, thinly sliced
60 gm (2 cups) wild rocket
1 bunch mint, leaves picked
Verjuice Dressing
½ lemon, juice only
50 ml Wrights verjuice
50 ml olive oil
Cinnamon, Mixed Spice or similar is also a nice addition.
Method
For verjuice dressing, combine all ingredients, season to taste and whisk to combine.
Set aside.
Combine orange, cucumber, radish, fennel and rocket in a bowl.
Transfer to a platter, scatter over mint, then drizzle with verjuice dressing and serve immediately.
Ingredients
75ml
Wrights verjuice
75ml Walnut oil
75ml Olive oil
1 t Dijon mustard
2 crushed garlic cloves (or to taste)
Black Pepper & Sea Salt to taste
Method
Shake together all ingredients or blend with hand blender for a thicker, creamier emulsion.
Variations: For a cost-effective dressing, substitute the walnut oil
for more olive oil; add your favourite herbs, eg. parsley, chives,
oregano, basil, etc. ; replace smooth Dijon mustard with coarse-grain
Dijon mustard for potato salads .
Ingredients
Beetroot
Wrights Verjuice
Olive Oil
Oregano
Salt and Black Pepper
Method
Boil or roast beetroot removing outer skin. If beetroot are large, then halve or quarter. While still very hot, slosh over Wrights verjuice and allow to sizzle. Dress with good Olive oil, oregano, salt and black pepper. (Also works well with pan-fried tomatoes or boiled potatoes and freshly chopped parsley).
Ingredients
Poach pears, peaches, nectarines, apples and other seasonal fruit
Caramel sauce
100gm butter, 4 T honey, 1 C cream and 6 T Wrights Verjuice
Method
Cook until caramelised, do not boil.Can use as topping over vanilla ice cream.
Or add hazelnuts or almonds (or nuts of choice) and turn out onto baking sheet allow to cool, and crack into pieces for a sublime praline.
Ingredients
3 teaspoon powdered gelatine or the equivalent in agar agar
2 cups Wrights verjuice½ cup sugar syrup
Sugar Syrup
½ cup sugar
¾ cup water
2 or 3 nectarines cut into thin half-moon slices or
about 24 seedless grapes
Method
Mix sugar and water together in a small saucepan.
Slowly bring to the boil stirring until the
sugar dissolves.
Jelly
Sprinkle powdered gelatine (or agar agar) over ¼ cup water to swell then place cup in a bain marie or microwave and gently heat to melt.
Bring verjuice and sugar syrup to boil.
Add the gelatine or agar agar and whisk until dissolved.
Place a couple of slices of fruit into each serving glass and pour on the jelly.
Refrigerate for at least 4 hours to set.
Makes 8 small portions.
Ingredients
70g currants
80ml (1/3 cup) Wrights Verjuice
125ml (½ cup) olive oil
3 garlic cloves, crushed
¼ teaspoon smoked paprika
¼ cup torn basil leaves
8 small zucchini, sliced lengthwise 4mm thick
2 tablespoons white wine vinegar
2 spring onions, thinly sliced
Method
Combine currants and verjuice, cover and leave 2 hours or overnight.
Combine olive oil, paprika and garlic. Season and then reserve half.
Preheat grill to high.
Lay zucchini in single layer batches, brush with the olive oil mixture and grill for 2 minutes on each side or until golden. Transfer to serving platter.
Combine reserved olive oil mixture, white wine vinegar, currants and verjuice to form a dressing.
Scatter basil and spring onions over zucchini then dress with verjuice and currant mixture. Serve immediately.
Ingredients
120 ml Wrights Verjuice
30ml Bacardi
10ml Cointreau
Optional: Touch of Mint and Ice
Method
Drink and enjoy!
Ingredients
60ml of vodka
15ml of Wrights Verjuice
Ice
Grapefruit
Method
Shake vodka and Wrights verjuice in a shaker half–filled with ice.
Strain into a martini glass and garnish with a twist of grapefruit zest. Serve immediately.
Ingredients
1/2 zucchini
1/2 cucumber
small handfull basil or parsley
3tbl lemon juice
salt
cayenne pepper 1/4tsp
garnish
1/4red pepper diced fine
1/2 advocado diced
1/2red onion diced fine
1tbl olive oil
1tbl balsamic vinegar
basil
Method
Process all ingrediants in a blender, combine garnish
serve soup with garnish and drizzle of oil.
Submitted by Gill Lewis, Dec 2007.
Ingredients
3 small onions, 1 cup brown lentils, 2 hot chillies, 2 cloves of garlic, 1 large carrot 1 cup wholemeal flower, tomato sauce. Cumin, coriander, curry powder, ginger & salt.
Method
Finely chop onions, chillies & garlic and fry. Grate carrot, add spices, fryed ingredients, wholemeal flower and tomato sauce to taste. Shape ingredients into patties and then fry with oil till cooked.
Makes six large patties, which can be used in burgers or on rice. Dish vegan.
Wine Match
Wrights Wines GW Chardonnay 2007
Submitted by Geoff Wright, Sept 2007
Ingredients
1 cup of black quinoa
2 cups of chopped vegetables. Your choice - we used broccoli, corn, green gram, and carrots.
1 sliced red onion
Handful of toasted almonds.
6 tablespoons of mustard vinegarette. (Home made is always best)
Method
Wash quinoa really well. Bring to boil in 1 3/4 cups of water. Once boiling turn down heat and simmer until liquid is gone and quinoa is cooked. This is very much like cooking rice.
Steam veges until just cooked.
Toss quinoa, onion and veges in dressing. Add almonds and you're ready to go!
Quinoa is like a super food for vegans and veges. It is the highest protein grain, rich in amino acids, iron, calcium, phosphorus, and b vitamins. Plus its tasty!
Wine Match
Wrights GW Chardonnay 2007
Submitted by Kiri Gould, Sept 2007
Ingredients
Method
Quarter red or yellow bell peppers and remove all seeds. Mix bread crumbs together with salt, pepper and diced fresh mint leaves. Season with white wine vinegar. Place peppers, skin side down, on a baking sheet. Drizzle generously with olive oil. Bake until peppers are tender and the bread crumbs have “fried” in the olive oil. [Sorry about the vague instructions, but I begged the recipe from an Italian lady whose family runs an agriturismo. Italian recipes are usually sort of like this…”just put in enough until you like it.
Submitted by Jayne Ann Beck, Oct 2007
Ingredients
Method
Wine Match
Accompany with a Reisling, I like St. Clair's Pioneer Block
Ingredients
Method
This is an extremely simple peasant meal, quick, cheap and filling. 2/3 helpings Clean and cut the leek into thumb-sized lengths. Throw the pieces along with the oil, rice and chopped tomatoes into a high-sided pot. Add enough water to just come to the top of the leeks. Bring to the boil, then lower the heat to a simmer and season to taste. Stir regularly to keep the rice from sticking.
Depending on the type of rice used, you may have to add more water during cooking and if you use brown rice, part-cook it for 20 minutes first. Serve with the pita when the rice is cooked. You don't need to add a thing to this, but a little rosemary, garlic, roasted pine nuts, haloumi cheese or lemon juice all work for me, in any combination. You experiment.
Wine Match
This always goes well with merlot. Submitted by Dominic Blaazer, Dec 2007.
Ingredients
3 cups rolled oats
2 cups wheat germ
1/2 cup sesame seeds
1/4 pumpkin seeds
1/2 cup cashews, roughly chopped
1/2 cup almonds, roughly chopped
1/2 cup shredded coconut
1/4 cup olive oil
1/4 cup maple syrup
1 cup dried fruit, (eg raisins, apricot etc...)
Method
Preheat oven to 225 degrees. In a large bowl, combine all ingredients and stir together until well mixed. On a lightly oiled 9*13 baking pan, spread mixture evenly and bake for 1 hour, stirring everyy 15 minutes. Let cool and stir in optional dried fruit. Store in an airtight container. Makes approx 8 cups.
Wine Match
Too early.....
Submitted by Ramsey Margolis, May 2008
Ingredients
1.5 cups of raw sugar
2 tsps of baking powder
1/2 a tsp of salt
6 Tbs of cocoa powder
1/2 a cup of soya milk
1 tsp vanilla essence
2 Tblspns cooking oil
1.75 Cups of hot water
Method
Preheat the oven to 175 degrees C, (350 degrees F)
In a medium sized bowl whisk together the flour, 3/4 of a cup of the sugar, baking powder, salt and 2 Tbs of the sugar.
Stir in the milk, vanilla and oil, mixing til smooth. Pour the batter into an 8 inch round /square cake pan.
Mix the remaining 3/4 cup of sugar with the remaining 1/4 cup of cocoa and sprinkle this mix over the batter. Gently drizzle the hot water on top, do not mix it in.
Bake for 30 mins (or until the top is set). Spoon the sauce over the top before serving. Delicous with stewed tamarillo or plums!
Wine Match
Wrights GW Gewurztraminer 2005
Submitted by Robyn Harper, Dec 2007.
Ingredients
For 12 small cup cakes (double the recipe for one large cake):
1.5
cups Whole meal flour (Zentrofan seems to work best)
1/3 cup Cocoa
powder
2 tsp Baking Soda
1/2 tsp Salt
3/4 cup Raw
sugar
1/3 cup Olive oil
1 cup Cold Water
2 tsp
Vanilla Extract
2 tsp Apple Cider Vinegar
1 tsp Instant
Coffee (optional, does enhance the chocolate flavour)
Cinnamon, Mixed Spice or similar is also a nice addition.
Method
Mix dry ingredients together, then combine wet ingredients separately
leaving out the vinegar.
Mix wet & dry ingredients together until
combined.
Stir in the vinegar rapidly and immediately turn into prepared cup
cake pan or cake tin.
Place into preheated oven at about 160-180 grad
celsius and bake until cooked.
Sometimes I even smother it in a
yummie chocolate sauce.
For this I just take some cocoa powder, add some
honey and mix it with some hot water until it has the right consistency,
then pour over the cake and ENJOY !!!
Wine Match
Any good desert wine should do the trick. I personnally have tryed this cake, and I was very impressed. I definitely recommend it, even if you are not vegan, you will not be disappointed.
Ingredients
Method
Chop onion, garlic and fry, once brown add cooked lentils, tin of tomatoes and tomato paste to onion and garlic. When lentil tomato mixture is heated through place in bottom of casserole dish.
Lay pumpkin on top of lentil tomato mixture. Add vegetable stock and rice milk to mashed potatoes to taste and desired consistency. Layer potato on top of pumpkin, place pumpkin seeds on top.
Heat dish in oven for 30-40 mins or until potato top is browning. Vegan Dish.
Wine Match
Wrights GW Chardonnay 2007
Submitted by Nicola Wright, Sept 2007
Ingredients
Method
Cook rice in large saucepan of boiling water, uncovered, until just tender; drain. Meanwhile, heat vegetable oil in large frying pan, add tofu; cook, in batches, stirring, until browned all over. Drain on absorbent paper.
Heat oil in large frying pan, add garlic, ginger and onion; cook, stirring until onion softens. Add peanut butter, sauces, the water and coconut cream. Bring to boil; reduce heat, simmer, uncovered, about 5 minutes or until sauce thickens. Add tofu and coriander; store to heat through. Serve satay tofu with rice.
This dish is one of my favourites, serves four and is vegan.
Wine Match
Wrights GW Gewurztraminer 2005
Submitted by Geoff Wright, Sept 2007