Tag Archives: red wine

Turkey Balls with Camembert & Cranberry Red Wine Sauce

This recipe came about after Christmas this year while sailing down the east coast of Australia. My son, Jedd, started it by saying he would make a turkey and camembert crumbed meatball. Dwayne then piped up that he was going to make a crumbed meatball also. It soon became known as the “crumbed-ball-off”. All three of us were going to make a crumbed meatball and pick the best one. The winner was not going to have to cook for a week.

The “crumbed-ball-off” never happened as Jedd flew back to Adelaide sooner than expected. However, since I had lots of leftover Camembert cheese and cranberry sauce, I decided to do Jedd’s crumbed turkey balls. This is the recipe I came up with. We enjoyed it as a meal for dinner, but I also think it would be great finger food!

Crumbed turkey balls with Camembert and red wine cranberry sauce

For the Turkey Balls

1 clove garlic, very finely chopped
1 teaspoon of white pepper
1 1/2 tablespoons of fresh sage, finely chopped
1 teaspoon garlic salt
1 spring onion finely sliced
1 1/2 cups fine bread crumbs
100g Camembert cheese
Oil for deep frying

Mix the turkey mince, white pepper, sage, garlic salt and 1/2 cup of bread crumbs. Cube the cheese – about 1cm. Depending on the size you want.

Take a spoon full of mince, place it on your palm and flatten it into a flat round shape. Place a piece of camembert in the centre and shape the mince around it. Roll into a smooth ball. Coat with bread crumbs.

Cover and refrigerate for one hour.  In the meantime make the cranberry sauce.

Crumbed turkey balls with Camembert and red wine cranberry sauce

For the Cranberry Red Wine Sauce

1  clove of garlic, very finely chopped
1 cup red wine
1/2 cup cranberry sauce (I used Ocean Spray whole cranberry sauce)
1/2 cup chicken stock
1/2 tsp fresh sage, very finely chopped

In a small saucepan lightly sauté the garlic, add the red wine and cook to reduce it by half. Add the chicken stock and reduce by half again. Add the cranberry sauce and cook for a while until it thickens slightly and has reduced a little more. I will thicken more as it cools.

Cook the turkey balls

Heat the oil in a deep fryer or a saucepan, and heat oil to 190c. When the oil is at the correct temperature, add the balls in batches. Fry for 3-4 minutes until golden brown. Remove the turkey balls from the oil with a slotted spoon and place on a paper towel-lined plate to drain.

Bon appétit

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Cooked on a boat! #turkey #mince #camembert # sage #redwine #cranberry #cranberrysauce #crumbed #meatball #sailing #boatfood #cookingatsea #cookingonaboat #deepfry #travelblogger #cookingblog #recipe #cook #fingerfood #entree #mainmeal #dinner Gourmet from the galley!

Slow Cooked Lamb Shanks

I don’t know about you, but we definitely have a favourite meal that we like to cook when we are camping, and it is this recipe. I have prepared this meal while camping in the Flinder’s Ranges, in the sand dunes at Canunda Nation Park, on the beach in Thailand and now at Litchfield in the Northern Territory. The rich red wine gravy and the fall-apart tenderness of the shank meat are to die for. If you make this recipe, let me know in comments what you thought!

Lamb shanks slow cooked in red wine with baked potato

Our Camp Kitchen

We cooked these delicious lamb shanks in the Florence Falls Camp Ground at Litchfield National Park in the Northern Territory.

 

Slow Cooked Lamb Shanks in Red Wine Gravy

Ingredients

4 – 6 lamb shanks (depending on the size of shanks)
2 tablespoons plain flour
2 tablespoons olive oil
250g bacon, diced
2 large onions, chopped
4 cloves garlic, crushed or finely chopped
2 celery stalks, finely chopped
2 cups red wine
1 can of diced tomatoes
2 cups of lamb or beef stock
2 sprigs rosemary
Coarsely cracked black pepper

Method

Lightly dust the shanks with the flour. Heat oil in a large frying pan and cook shanks for 4 minutes, turning, until browned. Remove shanks and then fry bacon for a few minutes. Add onion, garlic and celery, and sauté until soft, do not over brown.

 

Transfer shanks, bacon, onion and garlic to the camp oven. Add the red wine, tomatoes, beef stock, rosemary and black pepper.

Cook slowly with hot coals underneath the camp oven as well as on top of the lid for two and a half to three hours, until meat is tender.

 

To home cook in the oven

If cooking in your home oven, preheat the oven to 160c. Transfer shanks, onion and garlic to a casserole dish. Add celery, red wine, tomatoes, beef stock, black pepper and rosemary. Cook covered in the slow oven for 2 1/2 hours or until meat is tender. Keep covered to ensure the shanks do not dry out.

To serve

Serve with baked potatoes and your favourite vegetables. Or mashed potato or parsnip. Also good with polenta!

 

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Lamb Shanks

Lamb Shanks in the camp oven

 

 

Beef Cheeks in Red Wine

These delicious beef cheeks are the first recipe of our camp cooking series. Dwayne and I have hit the road with a camper trailer, travelling from Darwin to Adelaide, camping and cooking on the way.

How did this come about?

As you may know, we have lived on our boat for the last six years. Earlier this year we sailed from Phuket on SY Nomad, a yacht that we agreed to deliver to Sydney for friends of ours.

However, two months later, COVID-19 messed up our plans, and now our current home is a camper trailer until we can get back to our boat SV Thorfinn (after delivering SY Nomad). It is great to be camping again, and we love cooking on the campfire.

Over the next few weeks, I will be posting camp cooking recipes including lamb shanks, quiche in the camp oven (dutch oven) and chicken pot pie. I hope you enjoy this series. To see more about the places we visit, have a look at http://www.trippinturpins.com

Our Camp Kitchen

We cooked this delicious quiche in the Florence Falls Camp Ground at Litchfield National Park in the Northern Territory.

Ingredients

4 beef cheeks (also ok for 2 cheeks)
1 Tbs flour
1 tsp salt
1 tsp cracked pepper
2 Tbs canola oil
1 onion, diced
1 carrot, diced
1-2 celery, diced
4 garlic cloves, finely chopped
2 cups red wine
1 cup beef stock
4 bay leaves,
1 teaspoon dried thyme

Method

Mix flour, salt and pepper. Dust the beef cheeks with flour mix. Heat oil and brown the cheeks on both sides.

Remove the cheeks and add, onions, garlic, carrot and celery to the pan. Sauté over medium until onion becomes transparent. Add the two cups wine and cook to reduce wine a little.

Put beef cheeks into the camp oven, add red wine veggie mix, beef stock, bay leaves, thyme.

Cook slowly with the heat at top and bottom of the camp oven for three to four hours. The cheeks are cooked when you stick a pair of tongs into one, and the meat falls apart.

I served my beef cheeks with mashed parsnip and blanched capsicum and beans.

Cooking in a camp oven on an open fire takes a lot of practice. Start off adding a few coals or heat beads beneath your camp oven and twice as much on top. Have a look in 15 minutes to see if it is cooking the way you want it to and add more heat, or remove heat, as needed. With practice, you will soon learn how to control the temperature. Remember that several factors will vary your heat, e.g. ambient air temperature, the type of wood/fuel you are using.

Cooking in your oven – 160C/320F for 3 1/2 – 4 hours .

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Campfire cooking in a camp oen

Caramelised Onion Jam

I made this onion jam to eat with an English specialty… toad-in-the-hole. Now that I have discovered that it is so easy to make, I will keep some of this yummy concoction in my fridge at all times. This would be just as delicious with a cheese plate or on sandwiches of roast meat. Yum yum, making myself hungry!

 

Ingredients

2 Tablespoons of olive oil
1 Tablespoon of butter
2 large red onions, halved and thinly sliced
1/4 cup of caster sugar
1 cup of red wine
1/4 cup of balsamic vinegar

marmalade red onions red wine condiment

Method

Heat olive oil and butter in a large pan over medium heat. Add onions and sugar to oil and cook for about 15 minutes, stirring often.

Stir in red wine and balsamic vinegar and bring to a boil. Reduce heat and simmer until liquid is evaporated (about 15 to 20 minutes).

 

To serve

Place in a serving bowl and serve with sandwiches, flans, cheese plates or my yummy toad-in-the-hole (recipe coming soon).

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Red wine, onion, conserve, preserve, marmalade

5 Spice Duck Risotto

I can hear you saying… NOT ANOTHER DUCK RECIPE! I promise I’ll post something different next week.

This is only my second time making risotto. The first was several years ago when I made a crayfish risotto. This may not look pretty, but it is delicious! You could easily make this for two people using one duck breast… there almost seemed to be more duck than rice… but Dwayne wasn’t complaining. I was just happy it turned out as lovely as it did!

Risotto4

Ingredients

2 1/4 tsp five spice
2 duck breast
1 large onion, finely diced
2-3 garlic cloves, finely diced
2 large oyster mushrooms, thinly sliced
4 dried shiitake mushrooms, soaked in boiling water for 5 minutes, squeeze out the water and slice
1 cup of arborio rice
1/2 cup red wine
500ml – 700ml hot chicken stock
1/2 tsp cracked pepper
1 tsp light soy sauce
2 green spring onions, thinly sliced
small bunch of greens, thinly sliced i.e. kale, spinach, bok choy
chives, finely sliced for garnish

5 Spice Duck Risotto
Finely sliced leafy greens, spring onions and duck tossed through the rice at the end of cooking.

Method

Lightly score the duck skin a few times and rub the duck breast all over with 1 tsp of the five spice.

Place skin side down in a cold non-stick pan on medium heat without oil for 7-10 minutes or until golden brown, flip and seal the other side for 30 seconds. Remove from pan but keep the oil from the duck fat.

Place the duck breast skin side up on a rack in a roasting tin and put on the middle rack of a 220°C preheated the oven. Cook for 15 minutes. Then take the duck from the oven and let it cool before slicing.

While the duck is cooking….

Heat fat from the duck in a large pan and add the onion and garlic, and cook on medium heat for several minutes. Add the mushroom and continue to cook, stirring occasionally for a few minutes.

Add the rice and continue to cook on medium heat, toasting the rice for 4 minutes. (This is an important part of making risotto).

Then add the red wine, the remaining 1 1/4 tsp of five spice, and light soy sauce. Allow the red wine to be absorbed before you begin to add the stock. Add 1/4 of a cup of stock at a time… allowing each 1/4 cup of stock to be absorbed before adding more. Keep stirring the rice and testing the consistency.

When the rice is almost done (you have tasted it and are happy with the consistency) add the spring onions, leafy greens and the sliced duck. Lightly toss the ingredients through as you finish cooking for a couple of minutes. Bon appetite!

Risotto2

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Duck Risotto with five spice #recipe #duck #delicious #risotto

5 Spice Duck Risotto





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