Rhonda's Kitchen
Recipes and other tasty things from Rhonda.
I did base my fritters on this fabulous Vietnamese recipe. Be careful frying fresh corn cut from the cob as it can pop and splatter oil at anyone nearby. That is why I try and have just one cut through each kernel.
Serves 8-10 Little Chinese tea cups are perfect for this and they hold just over 100mls. I like the subtlety of this, especially the silky just set texture of baked custard rather than rich creme brulee style.
I enjoy having those little packets of Australian made Japanese style organic (udon and soba- The Hakubaku Co.) which can be readily sourced from supermarkets.. They are handy and take very little time to cook. The buckwheat is from Victoria but can also be found in Orange!
Dad was the first person I know who added fruit to the meat of our main meal. How weird it seemed for him to add sultanas to our curry, or so I thought all those years ago. And he loved making his precious cumquat brandy each year. We're going a bit retro with this dish.
This was Alex's Birthday cake many years ago and we had fun substituting and testing this recipe with some Asian ingredients and our then current dessert wine.
This dipping sauce is great with Kumera corn and smoked trout fritters.
Shavings of this delicious French cheese - a stronger version of gruyere, just has an affinity with our Cabernets. (French cheese and our Cabernet Alex ~ bliss!)
And it's good to drink an aged Cabernet in winter, all those wonderful savoury cedary and cigar box smells, (Dad used to smoke his beloved cigars so our family is very acquainted with such smells.)
Crab on Pastries like a Crab Shell (with Capsicum Paprika Mayonnaise with Chives and Parsley)
or
Fried Flathead with Thin Batter and Thin Scales of Potato
or
Whiting Fillets Encrusted in Flaked Almonds
Serve with 2009 Bloodwood Chirac
Soup of Roast Pear and Parsnip with Watercress and Toasted Pine Nut Cream
Serve with 2008 Bloodwood Riesling
Venison (or Kangaroo) Loin with Pickled Beetroot and Spinach Puree with Alex's Smoked Garlic Butter or Truffle Butter and a Salad of Radicchio, Endive, Celery Leaves and Hazelnuts.
Serve with 2001 Bloodwood Shiraz
Slow Roasted Spiced Goose served with Saffron Potatoes Roasted in Goose Fat, Brussels Sprouts with Prosciutto and Walnut Sauce, Dutch Carrots Braised in Orange Juice and Roast Onions Stuffed with Herbs
Serve with 2011 Magnum of Bloodwood Pinot Noir
Comte 18 Months with Whole Wheat, Oat or Cheese Biscuits and Watercress and Radishes
Serve with 2005 or 2009 Bloodwood Maurice
Warm Chestnut, Ricotta and Apple Pudding Encased in Coffee and Cardamom Soaked Savoiardi Biscuits with Eggnog Spiced Custard
Serve with 2008 Bloodwood Noble Riesling
This time I actually peeled the potatoes and boiled them in water with a sprinkle full of saffron threads until they were well cooked.
Roast Brussels sprouts with Prosciutto and walnuts.
Peel red or white onions and cut through to the middle of one side of each onion.
Spiced spinach and onion pakoras with mint garlic yoghurt.
Cream of celeriac soup. Green swirl of celery leaves.
Serve with our 2005 Maurice - a mighty fine wine, but not available on bloodwood.biz. However, we have a small stash if you want to avail yourself of some. Phone us or drop by the vineyard.