Mitch Tonks does the Redwood Creek Challenge
See a video of Mitch and try some of his recipes....
Scallops with Redwood Creek Chardonnay
You Will Need – Serves 2 as a starter
6 scallops in the half shell
150g salted butter
2 garlic cloves
Small handful curly parsley
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Squeeze lemon juice
1 salted anchovy fillet
Small handful of fine breadcrumbs
12 tarragon leaves
Splash olive oil
Glass of Redwood Creek Chardonnay
Make the butter by blitzing up the garlic, parsley, anchovy, butter & lemon juice. Lay a tarragon leave in the bottom of each shell and place the scallop on top, add a splash of Redwood Creek Chardonnay then cover the scallop with a tablespoon of your garlic butter, sprinkle over some breadcrumbs making sure they are around the scallop as well as on top, finish with a tablespoon of olive oil then roast in a hot oven or on a barbecue for 8 minutes.
Serve with a glass of Redwood Creek Chardonnay, firstly because this is incorporated in the dish but secondly because it has great buttery, citrus flavours that really complement the scallops and seasoning.
Prawns with Sweet Chilli and Coriander
You will need (serves 4)
24 large raw prawns
5-6 large fresh red chillies
600g ripe tomatoes
75g fresh root ginger, peeled and chopped
50ml Thai fish sauce
A small glass of Redwood Creek Pinot Noir
5 cloves garlic, peeled
150ml red wine vinegar
350g caster sugar
Handful of fresh coriander
Juice of 1 lime
Put the chillies, whole tomatoes, ginger, fish sauce and garlic into a blender and blend to a puree. Put the vinegar and sugar into a pan, add the puree and bring slowly to the boil, stirring frequently and removing any scum that may come to the surface. Cook for 30 – 40 minutes stirring frequently until a jam consistency is reached. Add more sugar or vinegar if necessary. Just before serving add the chopped coriander and the lime juice.
Prepare the prawns by removing the heads and peeling off the shells, leaving the last segment of the shell intact as these go crispy, are packed with flavour and are delicious to eat. Brush the prawns with the chilli jam and place on the barbecue for 4-5 minutes each. Serve with more chilli jam and a glass of Redwood Creek Pinot Noir – the perfect wine accompaniment with its fruity red berry flavours and nutty brown spiciness.
Grilled sirloin of beef with anchovy butter
You will need
2 sirloin steaks
100g softened butter
3 or 4 salted anchovy fillets
1 clove of garlic
1 tablespoon of chopped parsley
1 teaspoon of Worcestershire sauce
Mash the anchovy fillets with the garlic in a pestle and mortar and stir in the softened butter. Add the chopped parsley and the Worcestershire sauce, mix well then chill for half an hour. Next, grill the sirloin steaks to your liking in a hot griddle pan then place a good slice of the butter on the meat while it rests. Allow the seasoned butter to melt and combine with the meat’s juices.
This is a deliciously simple meal best served with seasonal greens and a glass of Redwood Creek Merlot - a fantastic wine match with juicy flavours of ripe cherries and blackberries and hints vanilla and spice that complement the butter notes in the dish.
� Mitch Tonks