Rohan's Pinwheel Scone Recipe

This scone recipe is very basic and is the base of the scone recipe that we use at Brick Bay. You can use any ingredients that are lying around in your fridge instead of the listed ingredients. For example roast pumpkin, spinach, mushroom and parmesan cheese. For fun, I made them into pinwheels but you can just add the flavouring ingredients into the basic scone ingredients if you like and make into a traditional scone shape.  

If you have young kids like mine who like plain flavours, then just make cheese and bacon to keep it simple.

Be sure to eat them while they are warm and with lashings of butter……I’m sure they will be hard to resist!

Bacon, pesto, spring onion and cheese scones

Basic savoury scone Ingredients:

1. 3 C Self raising flour

2. 200ml cream

3. 200ml soda water

4. ½ tsp salt

5. ½ t smoked paprika

Flavouring ingredients:

1. 75g pesto (you can use relish instead if you like)

2. 1 C grated cheese (any mild cheese will do)

3. 150g bacon cooked and diced 

4. 2 spring onion finely sliced

5. pepper to taste

Method:

1. Preheat oven to 170 degrees Celsius.

2. Place flour, salt and paprika into a large mixing bowl.

3. Add cream and soda and mix to forms a loose ball. 

4. Pour onto a floured surface then fold a few times to bring together.  Try not to overwork the dough.

5. Roll out onto the floured surface until 1.5cm thick, then spread all the ingredients out over the dough starting with the pesto.

6. Roll into a pinwheel and cut into 1-inch slices and place on a baking tray lined with greaseproof paper.

7. Cook for 15 – 20 mins or until golden brown.

CAM'S PARSLEY PESTO

This is a great Pesto I created from excess amounts of Flatleaf and Curly Parsley coming out of Brick Bay’s Gardens. 

It is a favourite of mine as it is very versatile, relatively inexpensive and easy to make. Best of all unlike basil I find it doesn't discolour overnight. Basil bruises very easy as you may know. 

So in this trying time and food harder to come by, give it a go if you have parsley in your garden. You can of caurse  substitute with basil and you can swap out the Sunflower seeds with Pumpkin seeds or nuts.

Fold it through pasta sauce, spread on toast with your eggs in the morning or thin with more oil and a little water as a salad dressing.

Prep time : 10 mins

Equipment : Food Processor

Ingredients:

60g Flatleaf Parsley picked (or Curly)

35g Sunflower Seeds

35g Parmesan

20g Crushed Garlic

15ml Lemon Juice

75ml Olive Oil

Salt & Pepper to your taste

In a small pan over a light heat toast your Sunflower Seeds till they are golden brown and have a nice toasted nut smell. Leave to cool.

Pick your Parsley by removing all stems. You should have roughly 60g or more after picking. Add to Food Processor

Add grated or chopped Parmesan and all remaining ingredients to Food Processor and blend. You may have to open after 30 seconds and push the mixture down the sides to mix properly again. At this time add your desired amount of salt and pepper. 

Cameron Cook

Chef Brick Bay Vineyard

Foraged Mushroom, Pumpkin & Bacon Risotto

Rohan our Sous Chef has been foraging for mushrooms with his gorgeous two boys, what better than a nourishing risotto - perfect for these autumnal days!

If you’re not an experienced forager no trouble just use store-bought mushrooms, or you could try growing your own. Here’s an informative Herald article if you’d like to learn more about foraging.

Ingredients:

1. 50ml olive oil

2. 50g butter ( half to sauté mushrooms other to finish risotto)

3. 500g Mushrooms cleaned and sliced 

4. 400g diced pumpkin (any type)

5. 1 brown onion finely diced

6. 3 cloves of garlic crushed 

7. 1 sprig of rosemary

8. 100g fennel bulb diced (optional)

9. 100g diced bacon (easier to precook a little first and dice)

10. 1 cup Arborio rice

11. ½ C Brick Bay Pinot Gris

12. 3 cup  hot chicken stock (any stock or even water ok)

13. 1 ½ Tbsp. crème fraiche (or mascarpone)

14. 30g grated parmesan 

15. Salt and Pepper

16. Parsley to finish

Method:

1. In a large frying pan fry diced pumpkin and rosemary in half the olive oil till golden brown, and half cooked and put aside.

2. In the same frying pan add sliced mushrooms.  I find they drop all their liquid, this will reduce and the mushrooms will begin to fry till slightly browned, season and put aside

3. In a large pot sauté onion, garlic, fennel, and bacon with remaining rosemary till starts to brown. Season a little at this stage

4. Add rice and cook for 2 mins before deglazing with wine until is reduced.

5. Gradually add stock ¼ at a time till nearly cooked, stirring a little as it reduces. (Retain a little stock to finish risotto. Add pumpkin and allow to rest for 5 mins, off the heat

6. To finish add mushrooms, butter, crème fraiche, and half of parmesan, a little stock and beat over a low heat till creamy and looks like what I consider a porridge consistency. Season well, especially with pepper.

7. Serve with plenty of grated parmesan and chopped parley

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From The Village Table, Matakana School Cookbook

BRICK BAY CHERMOULA LAMB

Inspired by the bounty of Brick Bay, we love the contrast of the tender lamb, the sweetness of the fresh figs, the creaminess of the yoghurt and feta and the crunch of the seeds.

From the Glass House Kitchen at Brick Bay Wines

SERVINGS: 4 | |PREP: 30 MINUTES | COOK: 12 MINUTES | DIFFICULTY: EASY

CHERMOULA PASTE:
1 cup fresh coriander, roughly chopped 1⁄4 cup fresh parsley, roughly chopped 4 garlic cloves, chopped
1 tbsp minced ginger
2 tbsp white vinegar
1 lemon, zested & juiced
1 tbsp ground paprika
1 tbsp ground cumin
1 red chilli, seeded
2 tbsp olive oil
SALAD:
600g lamb fillet or backstrap
60g Chermoula paste
1⁄2 butternut pumpkin

3 garlic cloves Rosemary twig 1⁄4 tsp nutmeg 1⁄2 tsp cinnamon Salt & pepper Olive oil

6 ripe figs

1 baby cos lettuce

150g Puhoi goats feta

Fresh herbs - mint, coriander, basil

Toasted sunflower seeds

Balsamic vinegar

Chutney to serve (we use a
caramelised red onion, beetroot & pear)

125g Greek yoghurt

Prepare chermoula paste by combining all paste ingredients in a food processor. Store any remaining chermoula in an airtight container in the fridge for 1 week. Marinate lamb (for backstrap, remove fat if preferred) in chermoula paste, season with salt and pepper, cover and refrigerate for a minimum of 4 hours or overnight.

Preheat oven to 220°C. Prepare butternut by removing seeds and skin. Roughly cut into medium-sized wedges. Finely chop garlic and rosemary. Combine garlic, rosemary, nutmeg, cinnamon, salt, pepper and 1 tablespoon of olive oil and toss through butternut.

Roast on a baking tray with baking paper for approximately 12 minutes. A sharp knife should pass through the butternut easily when it is properly cooked. Cut figs into quarters and remove stems. Rinse and separate cos lettuce leaves. We use the inside leaves as they are crunchy and smaller.

Preheat BBQ or grill until hot. While grill is heating, remove lamb from the fridge to bring the temperature up. BBQ the lamb to your preferred doneness - we prefer medium-rare. Rest for 5 minutes prior to slicing. Cut the lamb into large slices.

To serve, place the cos leaves, figs, butternut, sliced lamb and crumbled goats cheese onto a large platter. Garnish with fresh herbs, sunflower seeds, olive oil and balsamic vinegar, season to taste. Add dollops of chutney and yoghurt on the plate.

Perfect served with Brick Bay Rosé. For any remaining chermoula paste, top up with olive oil.