Mission Estate Inspired Winter Recipes

Beef short rib with beetroot pappardelle pasta


 
Ingredients

• 5 kg bone-in beef short ribs, cut crosswise into 2" pieces
• Salt and freshly ground black pepper
• 3 tablespoons vegetable oil
• 3 medium onions, chopped
• 3 medium carrots, peeled, chopped
• 2 celery stalks
• 1 tablespoon tomato paste
• 1 x 750ml bottle of dry red wine (preferably Cabernet Sauvignon)
• 10 sprigs of flat-leaf parsley
• 8 sprigs of thyme
• 4 sprigs of oregano
• 2 sprigs of rosemary
• 2 fresh or dried bay leaves
• 1 head of garlic, halved crosswise
• 4 cups of beef stock
• 2 tablespoons of flour 

Preheat oven to 250c.

Season short ribs with salt and pepper.

Heat oil in a large pan over medium-high heat.

Working in 2 batches, brown short ribs on all sides, for about 8 minutes per batch Transfer short ribs to a plate. Pour off all but 3 tablespoons dripping from pot.

Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, for about 5 minutes.

Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes.
Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, for about 25 minutes.

Add all herbs to a pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.
Cook until short ribs are tender, for about 2-2 1/2 hours.

Transfer short ribs to a platter. Strain sauce from pot into a measuring cup.

Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. 
 
Pasta

• 500 g plain flour 
• 1tbl beetroot purée 
• 4 yolks 
• Pinch of salt  

In blender, blend yolks, purée, and salt together, add enough water to bind to small crumb. Knead till smooth. 

Roll through pasta machine to second to last setting.

Roll up the pasta and slice with knife, finger width slices.

Blanch in boiling water for 4-5 minutes drain.

Toss through short rib mix.
 
Garnish and serve
 

Crumbed sweetbreads with parsnip remoulade and burnt butter dressing


 
Sweetbreads

• 6 fresh lamb sweet breads
• Pano bread crumbs
• Egg wash
• Flour for coating

First peel your sweet breads, dust with flour, dip in egg wash and coat in bread crumbs.  Shallow fry in oil to desired degree
 
Remoulade

• 3 parsnips
• 200g mayonnaise
• Season to taste with salt and pepper
• Fresh parsley
• Lemon juice 

Peel parsnips using a mandolin, slicing into long match sticks. Squeeze over lemon juice, and then sit for 10 minutes.

Bind together with mayonnaise, seasoning and fresh parsley.
 
Dressing

• 100ml sherry vinegar
• 1 fine dice shallot
• 250g butter
• 100ml olive oil 

Heat a metal sauce pan until just smoking and add butter, cook until nut brown, take off heat and add shallots and vinegar, cool slightly and emulsify with oil.
 
Garnish dish with crisp salad leaves and capers.
 

Frangipane tart with roasted rhubarb


 
For the pastry:

• 175g plain flour
• 25g icing sugar
• 125g unsalted butter, chilled and diced
• 1 large egg yolk
• 2 tablespoons cold water 

For the filling:

• 3 tablespoons of raspberry jam
• 400g roasted rhubarb
• 3 eggs
• 1 egg yolk
• 110g caster sugar
• 2 teaspoons natural almond essence
• 1 vanilla pod, halved and seeds removed
• 110g unsalted butter, melted
• 110g ground almonds
• Handful of flaked almonds
• Icing sugar, for dusting 

Preheat the oven to 200c. 

First make the pastry - sift together the flour and icing sugar. Rub in the cold butter using a food processor or your fingertips until the mixture resembles fine breadcrumbs.  Mix the egg yolk with the cold water and add to the mixture to bring together.  Shape the pastry into a flat disc and chill in the fridge for half an hour.  Roll out the pastry and use to line a 23cm loose-bottomed tart tin.  Prick the base with a fork and chill for half an hour or until the pastry is solid.

Line the pastry case with a circle of greaseproof paper, fill with baking beans and bake blind for 15 minutes.  Remove the beans and bake for a further 2-3 minutes.  Remove the pastry case from the oven and leave to cool slightly, turn the oven down to 180C .

When cool, spread the jam over the bottom of the pastry case, and scatter over the rhubarb.  Whisk together the eggs, sugar, almond essence and vanilla pod until pale. Add the melted butter and whisk until well combined.  Finally, fold in the ground almonds.  Spoon this mixture over the rhubarb, and bake the tart for 20 minutes.

Sprinkle the flaked almonds over the top, and bake for a further 10 minutes, until the filling is just set and golden brown. 

Serve with whipped cream vanilla anglaise.
 

Potato gnocchi with Taleggio cheese, Te Mata mushrooms and walnut praline


 
Gnocchi 

• 1.5 kg cooked potato
• 300g super fine flour
• 175g grated parmesan cheese
• 4 egg yolks
• Season to taste with salt and pepper 

Preheat oven to 200c.

Dry roast potatoes until tender for about 1 hour.

Once cooked pass flesh through drum sieve.

Then add potato, flour and cheese and blend until mixture is a very fine powder.

Mix together the potato, flour and egg yolks and lightly knead.

Roll on lightly floured surface and cut into desired size.

Blanch in hot water until they float, toss gently in melted butter.
 
Sauce

• 30g tallegio cheese
• 100ml full fat milk
• 1 bay leaf
• 1 lemon juice 

Bring to simmer milk, add the cheese and stir until melted.

Season with salt and lemon juice.
 
Walnut Praline

• 50g walnut pieces
• 100g brown sugar 

Melt sugar in a pot until the caramel is amber in colour, pour over walnut pieces. Chill, lightly crush and store in airtight container.
 
Te Mata Mushrooms

• Te Mata mushrooms
• 4 mushrooms peeled
• Thyme
• Garlic (crushed)
• Seasoning
• Butter 

In roasting tray place the mushrooms, add butter garlic and thyme and cover with tin foil.  Roast in oven for 25 mins.
 
Garnish and serve