Rietvallei Wine Estate > Food Pairing & Recipes

Creamy Butternut Soup

Today we have a beautiful creamy butternut soup to help ease your family into the colder months. The soup is easy to make and perfectly paired with our Rietvallei Shiraz. Ingredients for Butternut Soup: 3 Tbsp olive oil1 onion, roughly chopped650g butternut, peeled, chopped2 garlic cloves, roughly chopped3 potatos, chopped2 carrots, chopped1 leek (white part only), chopped1 teaspoon ground Cinnamon3 cups (750ml) Chicken Stock1/2 cup (125ml) cream Method: 1. Heat olive oil in a large saucepan over medium heat. Add onion and cook for 2-3 minutes until soft. Add butternut, garlic, potatoes,...

Roast Duck Breast and Chimichurri

Have you ever had a perfectly roasted, mouthwatering, golden crispy duck breast? Well, now you can make it at home. Perfectly paired with our Rietvallei Estéanna Cabernet Franc, Cabernet Sauvignon, Petit Verdot 2016. A pairing made in heaven. The Chimichurri sauce works great, bringing fresh and vibrant flavours to this dish.   Ingredients: Kosher saltPepper1/4 cup chopped cilantro1/4 cup chopped parsley4 garlic cloves2 tablespoons oregano3 teaspoons crushed red pepper1/2 teaspoon cayenne pepper1 tablespoon red wine vinegar1/2 cup olive oil   Method:   Score the skin of the duck breast, this essential for achieving crispy skin....

Sweet & Savory Crispy Pork Belly

What is not to love about a crispy, succulent, perfectly balanced sweet and savory flavored pork belly? Perfectly paired with our Rietvallei Cabernet Sauvignon (they make a wonderful couple). The dry-rub recipe used in this recipe is simply incredible, prepare to be amazed.    Ingredients: 500 gram to 1kg pork belly (deboned).3 tsp smoked paprika2 tsp salt 2 tsp ground black pepper3 tsp garlic powder 2 tsp onion powder6 tsp brown sugar2 Tbsp canola oil or olive oil   Method:1. Preheat oven to 100 degrees C. 2. Mix together the smoked paprika, salt, ground black pepper,...

Balsamic Red Wine Reduction

Learn how to make a delicious Balsamic red wine reduction using our Rietvallei Cabernet Sauvignon. Drizzle the reduction over your favourite tomato salad, steak or even cheese. Enjoy the recipe!   Ingredients: 125ml Balsamic Vinegar125ml Rietvallei Cabernet Sauvignon2 Tbsp Organic Raw Honey1 tsp butter   Method:   1. ) In a small saucepan combine balsamic vinegar, red wine and honey.2. Stir well and cook over medium high heat for about 10 minutes or until reduced to a thick syrupy consistency. Add butter at end, mix in and remove from heat.3. You can store it in...

Tomato Beef Stew with Smoked Paprika

Tomato beef stew with smoked paprika served with couscous, freshly baked bread, or jasmine rice. Perfectly paired with our newly released Rietvallei Estate 2016.   Ingredients: 1 kg beef rump or stewing meat, cubed 1 can of chopped tomato 1 large onion, thinly chopped 1 tsp tomato puree 200 g mushrooms, sliced 3 Tbsp sugar salt and pepper to taste 2 Tbsp olive oil 2 tsp smoked paprika   Method: 1. In a large cooking pot, turn up the heat to high, add olive oil, finely chopped onion, sliced mushrooms, and your cubed beef. Cook the meat, until nicely browned. 2. Turn down...

Beef Tenderloin Roast in Red Wine Jus

Beef tenderloin roast in a red wine jus, paired with our newly released Rietvallei Estate 2016.   Sauce Ingredients: 8 Tbs unsalted butter, divided 3/4 cup finely chopped shallots, from 2-3 large shallots 1-1/4 cups red wine Rietvallei Cab Sav or Shiraz. 3 cups beef broth 6 fresh thyme sprigs 1/4 tsp kosher salt 1/8 tsp ground black pepper 1 tsp sugar 2 tablespoons all-purpose flour Beef Ingredients: 1 to 1.5 kg center-cut beef tenderloin roast Kosher salt Freshly ground black pepper 2 tablespoons vegetable oil 1/4 cup beef broth 200 gram mushrooms Method for Sauce: 1. Melt 5 tablespoons of the butter in a medium saucepan....

Spaghetti Carbonara

Try our authentic Italian spaghetti carbonara recipe, perfectly paired with our Rietvallei Cabernet Sauvignon. A few simple ingredients, resulting in the most delicious dish.  Ingredients:   200g Spaghetti 50g bacon, cubed. 2 Tbsp olive oil 2 eggs 50g Parmesan cheese (or aged pecorino) freshly grated. Freshly ground black pepper.   Method:   1. Cook the pasta in a large pot of boiling salted water until al dente.   2. Meanwhile, heat the oil in a pan and fry the cubed bacon until crisp. Lightly beat the eggs in a large bowl with the grated cheese and pepper. When the pasta is ready,...

French Onion Soup

Enjoy this hearty french onion soup, perfectly paired with our Estéanna Sauvignon Blanc 2018. Ingredients: 125g unsalted butter 2 Tbsp olive oil 4 large onions, sliced 1L beef Stock 2 Tbsp Rietvallei Classic Red Muscadel 1 tsp dried/fresh thyme Salt and pepper to taste 4 slices French bread 4 slices provolone cheese 2 slices Swiss cheese, diced (or aged cheddar) 1/4 cup grated Parmesan cheese Method: 1. Melt butter with olive oil in a stockpot on medium heat. Add onions and continually stir until tender and translucent. Do not brown the onions. 2. Add beef broth, muscadel, and thyme. Season with salt and pepper, and...

Creamy Goats Cheese Gnocchi

Creamy Goats Cheese Gnocchi paired with Estéanna Sauvignon Blanc 2018. Ingredients for Gnocchi: 250g potatoes, peeled, boiled and mashed 50g goats cheese 1 egg 100g plain flour 5g dried oregano 30g butter Ingredients for Gnocchi: 30g plain flour 2 vegetable stock cubes 75ml Rietvallei Chenin Blanc 250g water (approx.) 80g double cream 200g leeks, shredded Method: 1. Place the potato in a bowl and crumble in the goats cheese. Add the egg, salt and pepper, flour and oregano. 2. Use your hands to work the mixture into a ball, making sure it is well mixed, but do not over mix. Divide the dough into pieces and roll...

Incredible Pork Sosaties

Bacon-wrapped pork sosaties paired with Rietvallei Cabernet Sauvignon 2017. A delicious Saucy Shiraz Sheppard's Pie divided into small ramekins, a great hearty meal for the whole family. Ingredients: 600g pork neck Mushrooms cut in half 6 Tbsp BBQ sauce 2 Tbsp soy sauce 1 Tbsp Rietvallei Shiraz 1 Tbsp crushed garlic 1 packet of bacon sosatie sticks Method: Cut the pork off the bone, and then into cube-shaped medium-sized chunks. Using your sosatie stick, add the bacon as you will use this to wrap the other ingredients. Then add the pork, fold over with the bacon, add the mushroom,...

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