Callum Hann Post 1 Option 1 1600x900 (3) 0

Mushroom pate served with the Organic Pinot Noir

Seared tuna with cucumber salsa and passionfruit vinaigrette

Difficulty:
Serving: 4
Time to make: 45 mins

A fresh, vibrant dish created by ex Masterchef contestant Callum Hann, to pair perfectly with our Stoneleigh Marlborough Sauvignon Blanc.

INGREDIENTS

  • Onion – finely diced
  • Garlic Cloves – finely diced
  • Portobello Mushrooms – roughly chopped
  • Tablespoon Fresh Rosemary Leaves – roughly chopped
  • Cup Roughly Chopped Walnuts
  • Tablespoon Balsamic Vinegar
  • Sea Salt
  • Cracked Black Pepper
  • Cup Olive Oil for Sautéing

EQUIPMENT

  • Mortar and pestle and/or food processor
  • Small Bowl
  • Large Bowl
  • Fry Pan

Wine Match

Organic Pinot Noir

METHOD

1
Heat the olive oil in a sauté pan over a medium heat
2
Add the onion and garlic. Cook gently until the onion is tender and translucent.
3
Add the mushrooms and rosemary, along with a generous sprinkle of salt. Saute for 5-10 minutes until the mushrooms are tender and glossy.
4
Wait until they have released some liquid and then add the walnuts and balsamic. Cook for another few minutes. Season generously.
5
Use a blender or stick blender to puree until silky smooth. Add additional olive oil as needed to loosen the mixture if it is too dry.
6
Spoon into a jar or other glass airtight container. Store in the fridge for up to 3 days. Best served at room temperature.

NUTRITIONAL INFORMATION

  • Calories
    450

    23%
  • Fat
    27.4g

    39%
  • Saturates
    5.1g

    26%
  • Sugars
    4g

    4%
  • Salt
    1.1g

    18%
  • Protien
    43.9g

    88%
  • Carbs
    7.5g

    3%
  • Fibre
    3.3g

    -%
All quantities above are average

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Mushroom pate served with the Organic Pinot Noir

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CALLUM HANN

Masterchef contestant

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Seared tuna with cucumber salsa and passionfruit vinaigrette

Author: CALLUM HANN
Difficulty:
Serving: 4
Time to make: 45 mins

A fresh, vibrant dish created by ex Masterchef contestant Callum Hann, to pair perfectly with our Stoneleigh Marlborough Sauvignon Blanc.

INGREDIENTS

  • Onion – finely diced
  • Garlic Cloves – finely diced
  • Portobello Mushrooms – roughly chopped
  • Tablespoon Fresh Rosemary Leaves – roughly chopped
  • Cup Roughly Chopped Walnuts
  • Tablespoon Balsamic Vinegar
  • Sea Salt
  • Cracked Black Pepper
  • Cup Olive Oil for Sautéing

EQUIPMENT

  • Mortar and pestle and/or food processor
  • Small Bowl
  • Large Bowl
  • Fry Pan

Wine Match

Organic Pinot Noir

METHOD

1
Heat the olive oil in a sauté pan over a medium heat
2
Add the onion and garlic. Cook gently until the onion is tender and translucent.
3
Add the mushrooms and rosemary, along with a generous sprinkle of salt. Saute for 5-10 minutes until the mushrooms are tender and glossy.
4
Wait until they have released some liquid and then add the walnuts and balsamic. Cook for another few minutes. Season generously.
5
Use a blender or stick blender to puree until silky smooth. Add additional olive oil as needed to loosen the mixture if it is too dry.
6
Spoon into a jar or other glass airtight container. Store in the fridge for up to 3 days. Best served at room temperature.

NUTRITIONAL INFORMATION

  • Calories
    450

    23%
  • Fat
    27.4g

    39%
  • Saturates
    5.1g

    26%
  • Sugars
    4g

    4%
  • Salt
    1.1g

    18%
  • Protien
    43.9g

    88%
  • Carbs
    7.5g

    3%
  • Fibre
    3.3g

    -%
All quantities above are average

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