Picnic at Mountain Ridge Winery

At a recent get-together, the Shoalhaven Foodies decided it was time for a picnic. What better location than one of our local wineries?

We approached Monique (pictured) at Mountain Ridge Wines in Coolangatta and she was very happy to let us use their fabulous amenities.

Mountain Ridge Wines is located eight kilometres east of historical Berry perched up on a  ridge of Coolangatta Mountain, with 360 degree majestic views to Berry, Saddleback and Cambewarra Mountains, and east to the Shoalhaven River and ocean. Mountain Ridge Wines is set on 30-hectare working farm which produces beef, macadamia nuts, limes, fresh vegetables, free range eggs, lucerne and pasture hay.

The vineyard was planted in 2007 by Barry and Monique Starkey and their five sons. Grapes are handpicked, produced and bottled on the property by the family with traditional winemaking practices.

With its fabulous views and a spectacular wind turbine powering the winery, Mountain Ridge has become a hub for tourists and locals seeking excellent wines and liqueurs. Mountain Ridge also hosts musical events over many weekends and is active in participating in wine events in the region.

More information is available on www.mountainridgewines.com

Each of the Foodies brought delicious food for the picnic and invited guests to join us.

Our four guests above

Menu

Colleen’s Chicken and Pistachio terrine with home-made cucumber relish

Chere’s Mushroom crusted cheese tart

Chere’s Salad of organic homegrown tomatoes, marinated in Mediterranean herbs

Max’s Eggplant & Ricotta Involtini

Christine’s Stuffed bread

Christine’s Focaccia

Kim’s Pear baby spinach, walnut and goat’s cheese salad

Frances’ Fig tart

Colleen’s chicken and pistachio terrine

2 tbs olive oil
2 medium brown onions, finely chopped
2 garlic cloves, crushed
1 tbs finely chopped fresh rosemary
500g chicken mince
150g chopped chicken breast
100g chopped chicken thigh fillet
2 cups breadcrumbs made from day-old bread (I used gluten-free)
Half cup shelled, unsalted pistachio nuts
2 eggs
2 tbs wholegrain mustard
1 tsp salt
Ground black pepper, to taste
12-14 22cm-long slices moist prosciutto
2 tsp olive oil, extra
Fresh rosemary sprigs, to garnish

Method

Preheat oven to 180°C.

Heat the olive oil in a large frying pan over medium-low heat and cook the onions for 8-10 minutes or until soft. Add the garlic and rosemary and cook for a further 5 minutes or until the onions are very soft. Cool slightly.

Combine the onion mixture, chicken mince and chopped chicken meat, breadcrumbs, pistachio nuts, eggs, mustard, salt and pepper to taste in a large bowl and use your hands to mix well.

Line a loaf tin with foil and place the prosciutto slices in the tin, overlapping if necessary to form a second lining. Place the chicken mixture in the tin and bring the prosciutto slices up over the chicken mixture to cover and enclose. Tuck the excess prosciutto underneath at the ends to seal completely. Brush the surface with the extra olive oil. Bring the foil up around the terrine and fold the edges together to seal.

Bake in the preheated oven for 50 minutes. Remove from the oven, pull back the foil and then drain off the juices. Re-cover with the foil and then place the terrine in the fridge until cold. Remove the foil and garnish with rosemary sprigs. Cut into slices and serve.

Chere’s Cheese tart with mushroom and poppyseed crust

Preheat oven to 180º. Oil a 9 inch pie dish

2 tablespoons butter, 1 tablespoon of olive oil
Juice of ½ a lemon
½ pound mixed fresh mushrooms
½ cup crushed unsalted crackers (you can use Japanese breadcrumbs for this)
2 tablespoons of poppy seeds
a leek, the white ½ finely chopped, the green half sliced into rounds
1 zucchini, sliced into rounds
1 cup low fat cottage cheese or local farmers cheese
3 free range eggs, 2 cups shredded tasty cheese
a piece of local Brie or Camembert cheese
½ teaspoon each of dried basil and dried marjoram, little cayenne pepper and paprika.
6 black or green olives, seeds removed and cut into quarters.

Method

In a heavy fry pan heat 1 tablespoon butter and the olive oil. Add mushrooms and lemon juice and cook until the mushrooms are limp. Remove the pan from the heat and stir in the cracker crumbs and poppy seeds. Press this mixture into the oiled pie dish, making sure that it is pressed well into the base and the sides. Bake for approximately 15 – 20 minutes.

In the same fry pan, add the remaining tablespoon of butter and cook the finely chopped leeks until they are limp, then set aside. Add the zucchini and leek rounds and cook until they are golden, carefully turn and cook, then set aside on a separate plate. Try to keep their shape, as they will be used for decoration.

Blend the cottage/farmers cheese and eggs until they are smooth. Stir in the finely chopped and cooked leeks, (not the ones for decoration) basil, marjoram and cayenne pepper. Pour this mix into the partially baked crust. Decorate with the zucchini and leeks and some slices of Brie or Camembert. Sprinkle with a little paprika and bake for approximately 30 minutes (depending on your oven, it could take longer). The mixture should puff up and be golden brown. Let stand for about 15 minutes before serving.

Max’s Eggplant & Ricotta Involtini

Couple of medium eggplants thinly sliced lengthways. Brush with olive oil and cook in frypan until browned and soft. Set aside

Tomato sauce – reduce a few tomatoes, plus garlic, chilli and basil to taste, to a thick sauce. Set aside

Ricotta – 2 to 3 cups of ricotta, 2 eggs, half to one cup of grated Jarlsburg or Gruyere, half cup of grated Parmesan.

Depending on the texture you want, puree all or some of the Ricotta. Stir well the three cheeses and two eggs, season with salt / pepper.

Add finely chopped fresh garlic to the tomato. Lay out slice of eggplant, spread on some tomato, place two or three basil leaves on top,  then a dollop of the cheese mixture. Roll up eggplant from the narrow end to enclose filling. Place rolls, join side down in a shallow oiled baking dish.

Bake at 180 C  for approx 25 minutes or until the cheese is just set. Serve warm or room temp, garnished with fresh basil leaves.

Christine’s Stuffed bread (above)

Kim’s Pear and Goats cheese salad,

Makes 4 servings

4 cups baby spinach, packed
1 medium pear, cored and thinly sliced
2 Shallots, thinly sliced
30 g goats cheese, crumbled
handful of freshly roasted walnuts

Dressing

15mls/1 tbsp.extra virgin olive oil
10mls/2 tsp. cider vinegar
10mls/2 tsp.  apple juice
salt and pepper to taste

Whisk dressing ingredients, set aside.

Combine all salad ingredients: drizzle dressing over salad and toss.