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JUDGING WINES IN CONJUCTION WITH APPROPRIATE FOOD

The Medium Bodied Dry Red Wines
were judged with RACKS OF LAMB (OR LOIN) MUSHROOM AND EGGPLANT GRATIN

 

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As presented by Celebrity Chef MICHAEL MANNERS

Serves 4.

INGREDIENTS

4 X 4 Chop Racks (Get your butcher to “French” the bones for presentation).
250mls Beef Stock
50g Butter
Garlic
Salt and Pepper
Fresh Rosemary

For the Eggplant Gratin
2 large Eggplants diced
500g Tomatoes, peeled, seeded and diced
3 Eschalotes
200g Field Mushrooms (remove and dice the stalks)
˝ cup Finely chopped Parsley
1 cup sourdough breadcrumbs
Olive Oil
Salt and Pepper
Garlic
Butter

METHOD

  1. Sprinkle salt over the eggplant. Allow about 45 minutes to drain. Rinse and dry.
  2. Sautee the eggplant in Olive Oil and remove.
  3. Add the eschalotes and the diced mushroom stalks to the pan.
  4. Cook a little more then add the tomatoes and allow to cook out. Adjust seasoning.
  5. In another pan, cook the mushrooms in a little butter with pepper, salt and garlic. Set aside.
  6. Preheat oven to 180 degrees.
  7. In an oven proof dish, lay out the mushrooms, top with the eggplant and tomato mix.
  8. Top with the breadcrumbs and chopped parsley.
  9. Bake in a hot oven for about 10 to 15 minutes.
  10. Preheat the oven to 200 degrees.
  11. Season the lamb racks, adding thin shards of garlic under the fat and along the bone.
  12. Seal the racks in Olive Oil in a pan then place in the oven.
  13. Roast for about 15 minutes or until medium rare.
  14. Remove from the oven and let it rest.
  15. In the meantime, reduce the stock, adding the pan juices for extra flavour.
  16. Just before serving, whisk in the butte in the heavily reduced stock, season with salt and pepper, then add some finely chopped fresh rosemary.

TO SERVE

  1. Place a stuffed mushroom on each plate.
  2. Arrange a lamb rack next to it.
  3. Spoon the reduced sauce over it and on the side.
  4. Serve immediately.

Click to review previous Chefs’ food recipes for this Category of Wines.



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