Recipes For 2006 Helix Syrah
Lamb and Pepper Kebabs
Nothing says summertime like a delicious barbecued kebab! These Lamb Kebabs pair marvelously with our Helix Syrah to make an absolutely succulent meal.
1 (2-pound) piece trimmed boneless leg of lamb, cut into 1 1/4 inch cubes
3/4 cup Herb-Garlic Marinade, plus 1/4 cup, plus 1/4 cup (recipe follows)
4 to 5 large red bell peppers, cut into 2 by 1 1/2 inch pieces
8 (10-inch) rosemary-branch skewers
In a large heavy-duty plastic sealable bag combine lamb and 3/4 cup marinade and seal bag, pressing out excess air. Marinate lamb, chilled, for at least 4 hours and up to 8.
Blanch the bell peppers in a large saucepan of boiling water 30 seconds. Drain peppers in a colander and, while still hot, in a bowl stir together with 1/4 cup marinade. Marinate peppers, covered and chilled, for at least 4 hours and up to 8.
Prepare grill. Soak skewers in warm water 30 minutes.
Drain lamb, discarding marinade. In a sieve set over a bowl drain peppers and reserved bell pepper marinade for basting. Thread 4 pepper pieces and 4 lamb pieces, alternating pepper with lamb, onto each skewer. Kebabs may be assembled 1 hour ahead and chilled, covered.
Cover ends of skewers with aluminum foil so they don’t burn.
Grill kebabs on a lightly oiled rack set 5 to 6 inches over glowing coals, basting with reserved marinade and turning them occasionally, about 12 minutes total for medium-rare meat. (Alternatively, broil kebabs under a preheated broiler 2 to 3 inches from heat about 4 minutes on each side.) Drizzle kebabs with remaining 1/4 cup marinade.
6 large garlic cloves
1/3 cup packed tender fresh thyme sprigs
2 teaspoons red pepper flakes
1/4 cup packed fresh rosemary leaves
1 1/2 tablespoons coarse salt
1 cup fresh lemon juice
1 1/2 cups olive oil
Freshly ground black pepper
Mince together garlic, thyme sprigs, and rosemary with salt and mash to a coarse paste.
In a bowl whisk together garlic paste and remaining ingredients until emulsified. Marinade may be made 1 day ahead and chilled, covered.
Yield: makes about 2 1/2 cups
Spinach with Orzo and Feta
As a complimentary dish to the Lamb Kebabs, we thought we’d keep the food in the same family and present another appetizing Greek food. What could be more Greek than Orzo and Feta?
Coarse salt and fresh ground pepper
½ pound orzo
1 pound spinach, trimmed and chopped
½ cup chopped fresh mint
½ cup crumbled feta cheese
1-2 tbsp fresh lemon juice
1 tbsp olive oil
In a large pot of boiling salted water, cook orzo according to package instructions. Stir in the spinach until wilted and drain.
In a large bowl, toss the spinach and orzo with the remaining ingredients and season to taste with salt and pepper. Serves 4
Spicy Blackberry Barbecue Sauce
Variations of this recipe have appeared in Bon Appetit, and Sunset. A natural for pork ribs, it is also terrific on beef, paired with our Reininger Carmenere. (On the grill, the sauce takes on a smoky, slightly spicy char.) We tried it on Beef Short Ribs, though steaks such as t-bones, rib-eyes,skirt or flanks would hold their own to this robust sauce.
The short ribs can be slow-cooked in the oven with the sauce. Or, you can try this method which combines both oven and grill:
Sprinkle meat with salt, chili powder and minced garlic, then bake in the oven at 325 degrees for about one hour. Transfer to grill and cook over med-high heat, basting with sauce for about 10 minutes.
2 1/2 cups fresh or frozen (thawed) blackberries
1/2 cup ketchup
1/2 cup honey
1/4 minced ginger
1/4 cup brown sugar OR 2 tbsp. balsamic vinegar (the sauce will be slightly sweeter with the sugar)
1-2 tsp. hot pepper sauce such as Frank’s
1 tsp. pepper
Combine the ingredients in a blender or food processor. Pour sauce through a strainer into a saucepan (this takes some time!) Cook over medium heat until thickened, about 10 minutes, stirring frequently. Makes approximately 1 1/3 cups.
Smokey Ratatouille for a Crowd
From License To Grill, by Chris Schlesinger and John Willoughby
When you have a crowd coming over, this is an especially good dish that can be prepared ahead. Although classic summer garden fare, the ingredients are readily available year-round in supermarkets.
2 medium yellow squash, cut lengthwise into planks about 1 inch thick
2 medium zucchini, cut lengthwise into planks about 1 inch thick
2 medium eggplant, cut lengthwise into planks about 1 inch thick
2 red onions or Walla Walla Sweets cut into rings about 1 inch thick
6 plum tomatoes, halved
3 red bell peppers, halved and seeded
1 pound white mushrooms, trimmed and cleaned
3/4 cup vegetable oil
salt and pepper to taste
3/4 cup balsamic vinegar
1/2 cup olive oil
2 tablespoons minced garlic
1 cup roughly chopped fresh herbs, and combination of parsley, basil, oregano, rosemary, thyme
In a large bowl, combine all of the vegetables with the oil, salt and pepper. Toss well.
Place the vegetables on a grill over medium and cook until they are golden brown and tender. Keep a careful eye on the grill as the vegetables will finish at different times: 6-9 minutes for the tomatoes; 4-5 minutes per side for the squash, zucchini, onions and eggplant; 5-7 minutes for the bell peppers; 8-10 minutes for the mushrooms.
As you remove the cooked vegetables from the grill, set them aside until cool enough to handle, then cut into bite-sized pieces and place in a large bowl. Add the vinegar, olive oil, garlic and herbs and toss gently. Season to taste with salt and pepper and serve room-temperature.
Spiced Chocolate Mousse
This chocolate mousse is equally as delicious with the Syrah as with the Carmenere. We would suggest cutting back slightly on the spices if you are making it to pair with the Syrah.
180 gm dark chocolate (54% cocoa solids), coarsely chopped
3 eggs at room temperature, separated
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon chilli powder
225 ml thickened cream, lightly whipped
100 gm hazelnuts, roasted and skins removed
100 gm caster sugar
Melt chocolate in a heatproof bowl over a saucepan of gently simmering water, turn off heat and cool, add yolks and stir to combine, then add spices. Add cream and fold through to combine. In a separate bowl, beat eggwhites until soft peaks form, then add to chocolate mixture and fold to combine. The mousse should be smooth and even in colour. Spoon into six ½ cup-capacity moulds and refrigerate for 3 hours or until set.
For hazelnut praline, place hazelnuts on a baking paper-lined oven tray. Combine sugar and 2 tbsp water in a small saucepan and bring to the boil over medium heat for 5-10 minutes or until light caramel, then pour over hazelnuts and cool completely. Coarsely chop.
To serve, scatter mousse with praline and serve immediately.