Barossa Ink Shiraz

Product Description

Grant Burge Wines was formed in 1988 by Grant and his wife Helen, and is located in the heart of the Barossa Valley. A fifth-generation Barossa vigneron, Grant has been one of the most respected and innovative forces in the Australian wine industry. The history of the Burge family and their long association with winemaking in the region can be traced back to March 1855, when noted tailor John Burge immigrated to the Barossa from Hillcot, near Pewsey in Wiltshire, England with his wife Eliza and their two sons. Over five generations, we’ve brought together the finest vineyards and hands-on techniques with modern winemaking to express the classic Barossa. Share our passion for great wine, every label is your guarantee of quality and integrity.

Brilliant purple hues and violets on the bouquet and with brilliant use of French Oak, the palate is smooth, velvety and concentrated with all the berry fruit one can handle. The rich, yet soft palate mirrors the aromas, with plenty of red-berry fruit and elegant fine tannins that give balance, power and density of flavours. The expressive mid palate is weighted with dark chocolate flavours that linger on the finish.

Grower: Grant Burge
Grape Variety: Shiraz
Style: Savoury and Bold
Country: Australia
Appellation: Barossa Valley
Vintage: 2015/16
Closure: STELVIN
Alcohol: 14% ABV
Bottle Size: 75cl

Spiced Fried Beef Ribs with Sticky Chilli Chicken and Egg-Fried Rice

Cooking Time: 02 hrs 40 mins (approx.)
Number of Servings: 4

INGREDIENTS

For the spiced fried beef ribs //

12 beef short ribs (about 1.5kg/3lb 8oz)
2 star anise
3 bay leaves
1 small bunch flat leaf parsley
1 onion, roughly chopped
1 carrot, roughly chopped
1 tsp Chinese five-spice
1 tsp crushed chilli flakes
1 tsp sea salt flakes
1 tsp crushed black peppercorns
3 cloves garlic, crushed
4 spring onions, finely chopped
vegetable oil, for deep frying

For the sticky chilli chicken //

8 chicken wings, wing tips removed
75ml/3fl oz rice wine vinegar
75g/3oz caster sugar
2 tbsp soy sauce
1 tsp dried chilli flakes
5cm/2in piece ginger, peeled, finely grated

For the egg-fried rice //

2 large eggs, lightly beaten
2 tsp sesame oil
2 tbsp groundnut oil
200g/7oz basmati rice, cooked according to packet instructions and cooled
salt and freshly ground black pepper
4 spring onions, finely sliced
3 tbsp finely chopped coriander leaves

1. For spiced fried beef ribs, place the ribs in a large saucepan with the star anise, bay leaves, parsley, onion and carrots. 2. Cover with water and place on the heat.
3. Bring to the boil, then reduce to a simmer and simmer for 1½ hours.
4. Preheat the oven to 200C/400F/Gas 6.
5. For the sticky chilli chicken, combine the rice wine vinegar and caster sugar in a small saucepan and bring to a simmer, stirring until the sugar is dissolved.
6. Add the soy, chilli and ginger and simmer for 4-5 minutes until just thickened and slightly sticky.
7. Place the wings onto a roasting tray. Pour the sauce over the chicken and mix to coat fully, then roast in the oven for 20 minutes, basting occasionally with the sauce. Set aside and keep warm.
8. Drain the beef ribs and pat dry with kitchen paper.
9. Mix together the Chinese five spice, chilli, salt, pepper, garlic and spring onions in a large bowl.
10. Add the ribs and mix to coat fully.
11. Heat the oil in a deep, heavy-based pan or a deep-fat fryer to 190C/375F.
12. Carefully place the ribs into the fryer and cook for two minutes until crisp and golden-brown.
13. Remove from the oil with tongs and drain on kitchen paper.
14. For the egg-fried rice, mix the eggs and sesame oil together in a bowl with a fork.
15. Heat a wok until hot, then add the oil and rice and stir-fry for 2-3 minutes until hot through.
16. Add the eggs to the rice and continue to stir-fry for 2-3 minutes or until the eggs have set and the mixture is dry.
17. Season with salt and pepper and stir-fry for two more minutes then stir in the spring onions and the coriander.
18. To serve, divide the ribs, chicken and egg-fried rice among four plates, and sprinkle with chopped coriander.