SEMOLINA SOUFFLÉ CAKE with Pistachio Crème Anglaise and Tart Cherry-Pinot Noir Syrup

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2 lb Boneless kid Salt Pepper 3 T Butter 1 1/2 t Ground sage, or 2 1/2 t Fresh sage 6 Juniper berries, crushed 1/2 t Dried mint, or 1 T Fresh mint 1/8 t Ground cinnamon 1/8 t Nutmeg (fresh if poss.) 1 c Dry white wine 1 c Heavy cream 1 T Rum

Cut the meat into bite-sized pieces. Sprinkle the meat with the salt and pepper. Heat the butter in a casserole, and add the sage, juniper berries, mint, cinnamon and nutmeg. Cook, stirring constantly, for 3 minutes. Add the meat and brown on all sides. Lower the heat and add the wine. Simmer, covered, until the meat is tender (it took me a little more than an hour with the kid I had). Remove the meat and keep warm. Strain the sauce. Put the sauce back in the casserole, and stir in the cream and rum. Bring to a boil and reduce to the consistency of heavy cream. Return the meat to the sauce and heat through. Serve with dry boiled rice and green peas.

The Recipe for Sauvignon Blanc Wines

Twice Cooked Goat Cheese Soufflés with Pistachio Crust

as presented for the Second Phase Judging of the 2006 Sydney International Wine Competition. Recipe by SIWC Chef Jacqueline Mason
(for 6 Diners as an Entree)

INGREDIENTS 120g Goat Cheese 100g Parmesan grated 400mls Milk 2 Garlic Cloves roughly chopped 2 Bay Leaves 70g Unsalted Butter 60g plain Flour Salt and Pepper 4 Eggs separated 2 tbsp Lemon Juice 100g Pistachio nuts, shelled and finely chopped Breadcrumbs Bunch of Rocket, washed and drained Balsamic Vinegar Extra Virgin Olive Oil

METHOD

1. Preheat oven to 180 degrees.
2. Using 10g of the unsalted butter, grease 6 Dariole moulds (approx. 200mls each
3. Sprinkle the breadcrumbs around the inside of the moulds.
4. Place Milk, Garlic and Bay Leaves in a saucepan. Bring to the boil, then strain into a basin. Discard Solids.
5. In another saucepan make a roux with 60g Butter and the Flour. Cook for 2 minutes.
6. Gradually add the milk, whisking until sauce is smooth.
7. Add crumbled Goat Cheese and grated Parmesan, Salt and Pepper.
8. When well combined, remove from the heat.
9. Add Egg Yolks one at a time, beating after each addition.
10. With an electric mixer, beat the Egg Whites to form soft peaks.
11. Add Lemon Juice to the egg whites and continue to beat until firm.
12. Gently fold Egg Whites into Cheese mixture.
13. Fill the 6 prepared moulds with the soufflé mixture.
14. Place moulds in a roasting tray. Half fill tray with boiling water.
15. Cook for 15 minutes until well risen and golden.
16. Remove soufflés from the tray. They will collapse to original size.
17. Allow the soufflés to cool completely
18. Run a knife around the edge of the soufflés and turn out onto a tray lined with greaseproof paper.
19. Chill soufflés for 30 minutes.
20. Brush soufflés with melted butter.
21. Sprinkle finely chopped Pistachio Nuts all over the soufflés, coating them well.
22. Chill again for at least 15 minutes.
23. When ready to serve, preheat the oven to 180 degrees.
24. Place soufflés on a greased baking sheet and cook for 10 minutes until puffed and golden.

TO SERVE

1. Using a spatula, lift soufflés onto the middle of each plate.
2. Arrange rocket salad around the soufflés.
3. Drizzle Olive Oil and Balsamic Vinegar over the Rocket.
4. Serve at once with a glass of Award winning Sauvignon Blanc.

via www.top100wines.com