Selaks Recipes

Hasselback Pork with Pears, Bacon and Sage

Juicy pears with bacon and sage are pork roast’s best friend – matched to perfection with a creamy, toasty glass of
Selaks Buttery Chardonnay.

1.5 kilograms pork loin or scotch fillet roasts, boneless, skin off
(1 large or 2 medium pieces)
250 grams streaky bacon, finely chopped
2 cloves garlic, crushed
8 large sage leaves, finely chopped
2 firm, ripe pears, halved, cored and thinly sliced
2 large fennel bulbs, cut into thick wedges
½ cup white wine
½ cup cream
parmesan, for grating
sea salt and ground pepper

Preheat the oven to 160°C.

Tie the meat at 4cm intervals with kitchen string. Make evenly spaced cuts in the meat, between the string, cutting only ¾ of the way through. Season all over with salt and pepper.

Combine the bacon, garlic and sage. Pull each cut apart and insert slices of pear and fill with the bacon mixture.

Place in a large shallow baking dish with the fennel wedges and wine. Drizzle the cream over everything, then a generous grating of parmesan and a grind of pepper.

Cover with baking paper, then foil, to seal tightly. Bake for about 1½ hours or until tender.

Strain the pan juices through a fine sieve into a saucepan.

Mix 1½ teaspoons cornflour with 2 teaspoons of water. Stir in and simmer for 5 minutes until thickened. Season if needed.

COOKS NOTE: You can serve this dish with a creamy root vegetable mash or crispy roasted potatoes.

Serves 6

Recipes created exclusively for Selaks by Dish’s food Editor Claire Aldous.



Slow-Roast Leg of Lamb with Walnut Dukkah Crust

Rich, ripe berry flavours with a subtle pep, the Selaks Silky Smooth Merlot provides the perfect balance to a slow-roasted aromatic, nutty-crusted lamb.

1.5 kilogram (approx.) semiboned leg of lamb
6 onions, peeled and halved through the root
¼ cup water
sea salt and ground pepper

1 tablespoon olive oil
2 tablespoons tomato paste
1 tablespoon runny honey
2 cloves of garlic, crushed
¼ cup walnut dukkah
1½ teaspoons smoked paprika
1 teaspoon ground cumin
½ teaspoon ground cinnamon
¼ teaspoon chilli flakes

Preheat the oven to 150°C.

Rub: Combine all the ingredients in a bowl and season with salt and pepper.

Season the lamb, place in a large roasting dish and spread over the spice rub.

Put the onions and water in the base of the dish, cover with a piece of baking paper, then foil, and seal tightly.

Cook for 6 hours or until meltingly tender.

COOKS NOTE: Top with a salad of parsley leaves, toasted walnuts, thinly sliced red onion and currants, tossed with a honey, red wine vinegar and olive oil dressing.

Serves 6 – 8

Recipes created exclusively for Selaks by Dish’s food Editor Claire Aldous.



Rib-eye Steaks with Porcini and Garlic Butter

The umami characteristics and lusciousness of Selaks Velvety Pinot Noir are matched to sumptuous effect with earthy porcini butter and a juicy, tender steak.

3 x 500-gram bone-in rib-eye steaks
fresh thyme sprigs
sea salt and ground pepper
Porcini and garlic butter
150 grams butter, at room temperature
15 grams dried porcini mushrooms
½ small red onion, finely chopped
3 cloves garlic, crushed
1 teaspoon salt
¼ cup finely chopped parsley

Porcini and garlic butter: Soak the mushrooms in ¾ cup boiling water for 10 minutes. Drain the mushrooms, saving the soaking water, and finely chop. Heat a good knob of the butter in a saucepan and cook the onion, garlic and salt until soft.

Add the mushrooms and soaking water and boil until all the liquid has evaporated and the mixture is thick.

Cool completely. Mix the mushroom mixture, remaining butter and parsley together and season to taste. Tip onto a piece of plastic wrap and form into a log. Chill until just firm enough to slice.

Preheat the oven to 200°C fan bake.

Steaks: Rub the steaks with a little oil and season generously with salt and pepper.

Heat a large cast iron sauté pan or ridged grill until very hot and sear the steaks 1 minute each side.

Transfer to the oven and cook for 6 minutes, turn over and cook for another 6 minutes for medium-rare.

Top each steak with a slice of the porcini and garlic butter, cover loosely and rest for 5 minutes.

To serve: Carve the steaks and top with another piece of butter and spoon over the meat juices in the pan.

COOKS NOTE: Serve with a salad of fresh watercress, thinly sliced pears and roasted hazelnuts tossed with a mustard vinaigrette.

Serves 4 – 6

Recipes created exclusively for Selaks by Dish’s food Editor Claire Aldous.

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