Author: Chef Cloud Wine

Ingredients

3 cups self-rising flour
2 teaspoons baking powder
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 cup butter
7/8 cup milk

1/4 cup butter
1 teaspoon garam masala (optional)
1 tablespoon curry paste (optional)
2 onions, finely chopped
4 cloves garlic, crushed
2 pounds minced leg of lamb
3 dashes Worcestershire sauce
2 tablespoons brandy
2 tablespoons port wine
salt and pepper to taste
1 (10 ounce) package frozen green peas, thawed
1 cup water
1/4 cup all-purpose flour
2 tablespoons milk
3/4 cup grated Parmesan cheese

Directions

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 2 quart casserole dish.

To Make Scone Topping: Combine flour, baking powder, 1/4 cup parmesan, and salt in a large bowl. Mix well. Cut in butter or margarine until mixture is crumbly. Add milk and stir just until dough forms a ball.

Turn dough onto a floured surface and knead until smooth. Roll out to 1 inch thick and cut out 12 4-inch circles. Place circles on a lightly floured plate or baking sheet and set aside in refrigerator.

To Make Filling: Heat a large skillet over medium heat. Melt 1/4 cup butter or margarine. If using garam masala and curry paste, add them now. Add onions to pan and stir gently. Saute onions until soft, about 3 minutes. Add garlic and saute for 5 more minutes, taking care not to burn garlic.

Add lamb, Worcestershire sauce, brandy, port, and salt and pepper. Saute until lamb is cooked through, stirring frequently. Add peas to skillet and stir.

In a small bowl, whisk together water or red wine and 1/4 cup flour. Add to lamb mixture. Simmer for 5 minutes, stirring frequently.

Spread lamb mixture into greased casserole dish. Cover with circles of scone dough, letting circles just meet at the edges but leaving room for steam to escape. Brush dough with milk, then sprinkle with parmesan cheese.

Bak

Ingredients

20 large prawns, peeled and deveined
12 ounces prepared fresh cheese ravioli
7 large portobello mushrooms, sliced
3 cloves garlic, minced
3 tablespoons capers
3/8 cup butter
5 fluid ounces white wine
2 tablespoons olive oil
freshly ground black pepper
2 tablespoons grated Parmesan cheese
1/2 lemon, juiced

Directions

Have a stock pot of water near boiling before starting the sauce for this recipe! If you’re fast at making the sauce, throw in ravioli when you begin to make the sauce. If not, cook ravioli according to package directions.

In a large saucepan, melt 1/4 cup of butter or margarine over a medium heat. Saute garlic for 1 to 2 minutes. Stir in olive oil and capers. Add 4 ounces of white wine and prawns, and bring to a boil.

Reduce heat and simmer for 2 to 3 minutes, letting wine reduce. Stir in sliced mushrooms, and additional butter and wine so that the sauce is thick, but still liquid after 2 to 3 minutes. Stir in lemon juice, and add fresh pepper to taste.

To serve, place raviolis on 4 plates, then place 5 to 6 prawns on each plate. Evenly distribute the remaining sauce between the four plates, and garnish with lots of freshly grated parmesan cheese!

Ingredients

1 cup ketchup
2 tablespoons honey
2 tablespoons red wine vinegar
2 tablespoons butter
2 tablespoons mint jelly

Directions

In a small saucepan over medium heat, mix together the ketchup, mint jelly, honey, red wine vinegar, and butter. Bring to a boil, then remove from the heat.

Ingredients

1 pound dry cannellini beans
1 tablespoon canola oil
8 shiitake mushrooms, stemmed and sliced
1 tablespoon canola oil
1 large onion, sliced into thin rings
1/2 cup dry white wine (optional)
2 teaspoons dried rosemary
1/2 cup quinoa
1 (10 ounce) bag washed fresh spinach, chopped
salt and pepper to taste

Directions

Place the cannellini beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Or, bring the beans and water to a boil in a large pot over high heat. Once boiling, turn off the heat, cover, and let stand 1 hour. Drain and rinse the beans before using.

Heat 1 tablespoon of the canola oil in a large pot over medium heat. Stir in the mushrooms, and cook until they soften and begin to give up their juices, about 4 minutes. Remove the mushrooms from the pot, and set aside. Heat the remaining tablespoon of canola oil in the pot, and stir in the sliced onions. Cook and stir until the onions have caramelized to a dark brown, about 15 minutes.

Pour in the wine and rosemary, and bring to a boil over high heat. Once boiling, add the drained beans, and enough water to cover the beans by 1 inch. Return to a boil, then reduce heat to medium-low, cover, and simmer for 30 minutes.

Stir in the cooked mushrooms and quinoa; continue cooking until the beans and the quinoa are tender, about 20 minutes more. Remove from the heat, and stir in the spinach leaves until wilted. Season to taste with salt and pepper before serving.