Rietvallei Wine Estate > Food Pairing & Recipes

Mussels In White Wine

Enjoy this delicious recipe of mussels in white wine.

Ingredients:

  • 750 g mussels, in shells, cleaned
  • 250 mL Calcrete Chardonnay
  • 250 mL cream
  • 2 Tbsp olive oil
  • 2 large onions, finely chopped
  • 3-4 tsp crushed garlic
  • 2 tsp smoked paprika
  • Salt and pepper to taste
  • chopped parsley, to serve

Method:

  1. Add olive oil to a large pan on medium heat, add the onions, crushed garlic and paprika. Cook for 4 to 5 min
  2. Add white wine and cream, cook for 4 to 5 min on low heat then transfer to a blender, blend until smooth.
  3. Transfer blended stock back to pan on medium heat. Add the mussels and cream. Cook for 5 to 10min. Add salt and pepper to taste.
  4. Serve with bread or yellow rice. Sprinkle over chopped parsley.

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Picanha steak with chimichurri sauce

Enjoy our Picanha steak with chimichurri sauce recipe.

Ingredients:

  • 5 kg Picanha beef rump
  • 2 tsp smoked or normal paprika.
  • Salt & Pepper or your preferred braai salt for seasoning

Chimichurri Sauce Ingredients:

  • 90 g fresh coriander
  • 2 cloves garlic
  • 1 green chilli
  • ½ cup olive oil
  • 1 Tbsp salt
  • 2 Tbsp red wine vinegar

Method:

  1. Cut the steak into large chunks. Season with paprika, salt and pepper or braai salt.
  2. Braai on high heat until done to your liking.
  3. Allow to rest for 5 min, spoon over the chimichurri sauce and enjoy!
  4. For the sauce add all the ingredients to a food processor on high speed for 30 seconds

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Seafood Chowder

Enjoy our Seafood Chowder recipe.

Ingredients:

  • 1 medium carrot, finely chopped
  • 1 celery stick, finely chopped
  • 750g potatoes, peeled and roughly chopped
  • 1 L Fish stock
  • 1 x can of corn
  • 500g seafood mix
  • 200ml thickened cream
  • Sea salt and freshly ground pepper, to taste
  • 2 Tbs chives, chopped
  • 2 Tbs fresh parsley, chopped
  • 1 tsp smoked or normal paprika

Method:

  1. Transfer carrot, celery, potatoes and fish stock in a large pot. Cover and bring to a boil. Reduce the heat and simmer for 10 min, or until vegetables are tender. Process mixture until smooth.
  2. Add corn to the soup and simmer for 10 minutes.
  3. Reduce heat and add seafood mix and cream. Stir, without boiling for about 3 minutes or until seafood is cooked and chowder is hot. Season to taste.
  4. Finally add and stir through the chives and parsley. Serve.

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Chocolate Brownies

Tasty chocolate brown recipe paired with our Rietvallei Cabernet Sauvignon

Ingredients:

  • 200g unsalted butter
  • 200 g dark chocolate chips
  • 1 cup brown sugar
  • 3 eggs , lightly beaten
  • 2 tsp vanilla extract
  • 1/2 cup plain flour
  • 1/4 cup cocoa powder
  • Pinch of salt

Method:

  1. Preheat oven to 180°C.
  2. Line square baking tin with baking/parchment paper.
  3. Transfer butter and chocolate chips into a bowl, microwave for 30 second bursts until melted. Stir until smooth.
  4. Add sugar and vanilla to your chocolate mixture, add eggs and mix well until smooth.
  5. Add flour, cocoa and salt. Stir in chopped chocolate, pour into pan.
  6. Bake for 24 minutes for a gooey in the centre, 28 minutes for fudgey but still very moist brownies.
  7. Rest for 10 minutes before lifting out of the pan.

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Chocolate Filled Puff Pastries

Tasty chocolate filled puff pastries recipe paired with our 1908 Muscadel

Ingredients:

  • 2 Sheets Frozen filo pastry.
  • 2 Lindt 60% Dark Chocolate or any other chocolate you prefer.
  • 1 egg
  • Chili flakes, peppermint crisp pieces, nuts etc. (all optional extras you can be as creative as you want to be).
  • Flaky Salt

Method:

  1. Defrost your two sheets of filo pastry.
  2. Divide each Lindt chocolate slab into 10 pieces, or if you’re using a chocolate bar cut them in half until you have 20 halves.
  3. On a lightly floured piece of parchment paper, roll out one sheet of puff pastry, the dough must be rolled out large enough to fit 20 chocolate pieces. Arrange the chocolate pieces on the rolled-out dough and divide them equally
  4. Brush the dough with egg wash thoroughly over all visible dough.
  5. Roll out the second sheet of puff pastry so that it’s slightly larger than the first piece and place it gently over the first sheet with the pre-arranged chocolate pieces. Press gently on all four sides and all around each chocolate piece.
  6. Transfer to a cutting board, cut between all the chocolate pieces, so you have 20 individually sealed rectangles with a chocolate piece in the centre.
  7. Pre-heat oven to 200°C. Distribute the chocolate filled puff pastries among two parchment-lined pans, brush with egg wash, sprinkle with flaky salt and bake for 20–25 minutes.

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Brown Lentil and Vegetable Soup

Brown lentil and vegetable soup paired with our JMB Cabernet Franc

Ingredients:

  • 1 Tbsp olive oil
  • 3 carrots, peeled, diced
  • 3 zucchini, diced
  • 2 celery sticks, diced
  • 1 onion, finely chopped
  • 400g diced tomatoes
  • 2 cups Vegetable stock
  • 1 tsp smoked paprika
  • 400g can brown lentils, rinsed, drained
  • ½ cup flat-leaf parsley leaves, chopped
  • Parmesan cheese, shavings
  • Salt and pepper to taste

Method:

  1.  Over medium-high heat in a large pot or pan. Add zucchini, carrots, celery and onion. Cook for 10 to 15 min until vegetables begin to soften.2. Add tomatoes and stock to the pot. Cover with a lid and bring to a boil. Reduce to medium-low heat. Cook for 15 minutes or until vegetables are soft with lid partially covering the pot.3. Add lentils and smoked paprika to the soup. Serve in large soup bowls. Sprinkle with parsley and a squeeze of lemon juice. Season with salt and freshly ground black pepper to taste. Serve with toasted slices of ciabatta bread.

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Panna Cotta

Enjoy Our Divine Panna Cotta recipe:

Ingredients:

Caramel Ingredients:

  • 4 tbsp of sugar
  • 1 tbsp of water

Panna Cotta Ingredients:

  • 500 ml whipping cream
  • 110 g sugar
  • 4 gelatin sheets
  • half stick of vanilla or alternatively 3 teaspoons vanilla essence.

Method for Panna Cotta:

  1. Soak the gelatin in a bowl of cold water for 10 minutes.
  2. Butterfly the vanilla bean using a sharp knife. Scrape the seeds out using the knife or if using vanilla essence skip this step
  3. Place the cream, sugar and vanilla seeds or vanilla essence in a saucepan and bring to a boil while slowly stirring with a whisk.
  4. Once the cream has come to a boil, remove from the heat and add the gelatin sheets (drained and squeezed before adding). Stir to allow the gelatin to melt into the cream.
  5. Pour the mixture into small panna cotta molds or using what is available. Then, place the molds in the fridge for at least 3 to 4 hour

Method for Caramel:

  1. Add the sugar and 1 Tbsp water in a saucepan and place it over low heat. Shake the saucepan so it mixes well. Once it has turn into caramel and browned to the desired color set aside for later.
  2. Pour over the panna cottas once they are done refrigerating, we recommend only making the caramel after the panna cotta has set in the fridge.
 
 

Chicken Piccata

Enjoy Our Delicious Chicken Piccata Recipe Paired With Our Classic Chardonnay

Ingredients

  • 2 skinless and boneless chicken breasts, butterflied and cut in half
  • Sea salt and freshly ground black pepper
  • All-purpose flour
  • 6 Tbsp unsalted butter
  • 5 Tbsp olive oil
  • 1/3 cup fresh lemon juice
  • 1/2 cup chicken stock
  • 1/4 cup brined capers, rinsed
  • 1/3 cup fresh parsley, chopped
  • 1 tsp smoked paprika (optional).

Method: 

  1. Season chicken with salt and pepper. Dredge chicken in flour and shake off any excess flour.
  2. In a large page over medium high heat, melt 2 Tbsp of butter with 3 Tbsp olive oil.
  3. Once the pan is hot add 2 pieces of chicken and cook for 2-3 minutes. When chicken is browned, flip and cook other side for 2-3 minutes. Remove and transfer to a plate.
  4. Melt 2 more Tbsp butter and add another 2 Tbsp olive oil. Once pan is hot again, add the other 2 pieces of chicken and repeat the process. Transfer to a plate when it’s done cooking.
  5. Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Add salt and pepper. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley. Best served with pasta or rice.
 
 

Gourmet Eaton Mess

Enjoy Our Delicious Gourmet Eaton Mess paired with the Rietvallei Muscadel

Ingredients

  • 1 cup heavy cream
  • 1 Tbsp confectioner’s sugar
  • 2 tsp vanilla extract
  • 1 cup strawberries, cleaned and sliced
  • 1/2 cup blue berries, sliced (optional)
  • 2 tsp brown sugar.
  • Meringue Cookies, store-bought or homemade

For the Meringue Cookies:

  • 3 egg whites
  • 2/3 cups white sugar
  • 1/4 tsp cream of tartar
  • Pinch of salt

Method: 

For the Meringue Cookies:

  1. Preheat the oven to 120 degrees °C. Line a baking sheet with parchment paper and set aside.
  2. Using a mixer beat egg whites, cream of tartar, and salt on high speed. Once the egg whites begin to froth, add the sugar and continue beat on high speed until stiff and glossy peaks start to form.
  3. Use a tablespoon to lay them out. Bake the meringues for 40-45 minutes until they are dry and slightly golden around the edges.
  4. Remove and let cool on a cool rack.

For the Eton Mess:

  1. In a small bowl, toss the fruit together with the brown sugar and set aside.
  2. In separate bowl, combine the cream, sugar, and vanilla and beat until the cream becomes completely thickened.

Assembly:

  1. In your desired serving glasses or bowls, begin with one layer of cream, 1 meringue cookie crushed, and two spoonfuls of fruit. Continue this pattern until each glass is complete. Top with a large dollop of cream and chocolate shavings if desired. You can also add cream to each layer if you want and drizzle honey over it.
  2. Refrigerate before serving if making ahead, or serve immediately.
 
 

Gourmet Prawn Tacos

Enjoy Our Delicious Gourmet Prawn Tacos paired with our Rietvallei Sauvignon Blanc

Ingredients

Prawn/Shrimp Taco Marinade:

  • 500g prawn meat, peeled and cleaned
  • Zest of 1 lime
  • 1/4 cup lime juice
  • 1 Tbsp chipotle powder 
  • 1/2 tsp smoked or normal paprika
  • 2 Tbsp coriander, finely chopped
  • 2 garlic cloves , minced
  • 1/4 cup olive oil
  • 1/2 tsp pepper

Taco Slaw:

  • 8 cups green cabbage , finely shredded
  • 1/2 onion , finely chopped
  • 1/2 tsp honey
  • 3/4 cup plain yogurt, unsweetened
  • 1/4 coriander, finely chopped
  • 1/4 cup lime juice 
  • 1/4 cup extra virgin olive oil

Pink Taco Sauce:

  • 3/4 cup sour cream 
  • 2 – 3 Tbsp sriracha

To Cook & Serve

  • 1 tbsp olive oil
  • 12 – 15 small tortillas 
  • Lime wedges 
  • Coriander, roughly chopped

Method: 

  1. Mix the marinade ingredients in a large bowl, add the prawns and toss in the marinade.
  2. Heat up 1 Tbsp olive over high heat in a large pan. Add half the prawns and cook each side for 30 seconds.
  3. Transfer to bowl, loosely cover with foil. Cook the remaining prawns and also add to bowl once cooked.
  4. Serve with slaw, pink taco sauce, warm tortillas and lime wedges on the side.

Taco Slaw:

  1. Place all ingredients in a large bowl then mix well.

Pink Taco Sauce:

  1. Mix ingredients and adjust Sriracha to your taste.
 
 
 

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