Vintage Cellars Catalogue - 13/05-30/06/2020 (Page 27)

food & wine matches lamb navarin and roughly chopped; 1 bouquet garni; 200ml beans; 200g peas boiled rice over medium heat and sauté lamb pieces for to a bowl more minutes to the boil over medium heat then lower the heat stirring mixture occasionally or until lamb pieces in boiling water until just tender and then during last 15 minutes of cooking serve with boiled rice creole crab cakes with jalapeno tartare mushrooms à la grecque pulled pork with coleslaw breadcrumbs; 4 tbsp grated parmesan; 1 tsp tartare 200g mayonnaise; 1 tbsp capers peppercorns; 1 small handful flat-leaf parsley bay leaves 4kg pork shoulder; 1 tbsp paprika; 2 tbsp olive oil; 3 tbsp red wine vinegar cored and grated; 3 tbsp mayonnaise; 2 tbsp red kitchen paper occasionally cool then transfer to a bowl and refrigerate until ready to use refrigerate until ready to use onions for about 5 minutes or until softened one beaten egg and add 50g breadcrumbs remaining breadcrumbs drizzle olive oil over pork juices in the tray or until meat is tender and falls apart another wooden board and shred meat discarding any unwanted fat and bones transfer to a platter and cover with foil and place around pork on the platter together and season generously with sea salt sealed container in the refrigerator until ready to serve pork and coleslaw vintagecellars.com.au