Whether you are hosting guests or just in the mood, enjoy a glass of wine whilst you prepare these dishes to deliver the Quality, Taste and Pleasure that Daylesford Wine Co. aspires to deliver.
You might have to order the portions in advance from your local butcher. And ask them to dress them removing any grissle. Otherwise do this first.
Then in a shallow hot pan, place some olive oil and full cloves of garlic and seal (fry lightly) each side of the cheek until they are just brown.
Next, place the cheeks in a deep baking dish and cover with onion rings, cloves of garlic, carrots, celery sticks, thyme, bay leaves and cracked pepper. Next, add a cup of DWC Cabernets and three cups of veal stock. Cover with the lid.
Place in a medium oven for two and a half hours, basting occasionally with the juices, and letting the sauce reduce, careful it doesn't dry out. Add a little water if so.
Once the beef is cooked it will be very tender and want to almost fall apart.
Serve this on pureed parsnip, celeriac or mashed potatos. Use the remaining juice in the pan as a sauce. This may have to be reduced further to thicken if desired.
Enjoy with a generous glass or two of Daylesford Wine Co. Cabernets.
German Style Goose
Finding a goose can be difficult, but ask your provedore to source one for you. Failing this, duck will suffice.
Prick the skin of the goose all over with particular attention to the breast and wings. This will help extract much of the fat. Don't perform this action for duck as it is much leaner.
Stuff the cavity with peeled apple and pears so it is tight.
In a very large pot, place the bird with some onions, carrots, celery, mushroooms, juniper berries, garlic, cracked pepper and bay leaves.
Add a small bottle of dry style beer, half a litre of water and half a litre of chicken or duck stock. Place on the stove top and cook on medium/high for four hours. Less if you have a duck. Be sure the pot doesn't dry out. Add water to the pot if so.
Once cooked, remove from the pot and season heavily. Now place the bird only onto the top oven rack, medium/high, and place a drip catching tray under it on a lower shelf. Fill this tray with beer. Leave to cook for two hours or until the skin begins to brown. Keep basting the bird every twenty minutes so it doesn't dry out.
Once cooked remove from the oven and remove the apples and pears to a serving dish. Serve the bird immediately.
To complement this, sauer kraut and mashed potatoes with lots of butter and garlic added are a great combination. Also a porchini mushroom sauce certainly tops off the dish.
Enjoy with Daylesford Wine Co. Pinot Noir and Chardonnay.
Quality, Taste and Pleasure