Gourmet Eaton Mess
26 July 2023
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:
- Preheat the oven to 120 degrees °C. Line a baking sheet with parchment paper and set aside.
- 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.
- Use a tablespoon to lay them out. Bake the meringues for 40-45 minutes until they are dry and slightly golden around the edges.
- Remove and let cool on a cool rack.
For the Eton Mess:
- In a small bowl, toss the fruit together with the brown sugar and set aside.
- In separate bowl, combine the cream, sugar, and vanilla and beat until the cream becomes completely thickened.
Assembly:
- 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.
- Refrigerate before serving if making ahead, or serve immediately.
Gourmet Prawn Tacos
30 June 2023
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:
- Mix the marinade ingredients in a large bowl, add the prawns and toss in the marinade.
- Heat up 1 Tbsp olive over high heat in a large pan. Add half the prawns and cook each side for 30 seconds.
- Transfer to bowl, loosely cover with foil. Cook the remaining prawns and also add to bowl once cooked.
- Serve with slaw, pink taco sauce, warm tortillas and lime wedges on the side.
Taco Slaw:
- Place all ingredients in a large bowl then mix well.
Pink Taco Sauce:
- Mix ingredients and adjust Sriracha to your taste.
Creamy Garlic Seafood Pasta
16 May 2023
Enjoy Our Delicious Creamy Garlic Seafood Pasta Paired With The JMB Chardonnay.
Ingredients :
- 3 tbsp olive oil
- 250 g prawns peeled and deveined
- 100 g mussel or clam meat or approximately 300g with shells.
- 150 g calamari tubes / squid heads
- 150 g bacon.
- 3 tbsp butter
- 4 garlic cloves, crushed
- ½ cup Rietvallei Sauvignon Blanc.
- 2-3 tsp lemon juice
- 1 cup cream
- salt and pepper to taste
- ½ cup parsley finely chopped
- 500 g pasta cooked and 1 cup cooking water reserved
Method:
- In a large pan over medium high heat, add olive oil and allow to heat up.
- Season the seafood with salt and pepper then cook in batches until golden brown, also add your bacon in one of the batches. You are looking to flash fry the seafood 1-2 min. Rather undercook slightly as it will cook a little more while being tossed with the sauce and pasta, for now we only want to get some colour on the seafood.
- Remove seafood from the pan and set aside.
- Reduce heat medium, in the same pan, melt the butter and add the garlic. Pour in the lemon juice and wine.
- Bring to a simmer and allow to reduce by half.
- Pour in the cream and allow to come to a simmer. Allow to cook for 5 minutes or until the sauce coats the back of a spoon and sauce is nice and thick.
- Add the seafood and parsley and stir to combine.
- Toss the sauce with cooked pasta and a splash of the pasta cooking water and toss to coat the pasta. Serve sprinkled with parsley.
Lamb Shanks
26 April 2023
Enjoy Our mouthwatering Lamb Shanks recipe with mashed potatoes.
Ingredients :
- 4large lamb shanks
- 3tbsp olive oil
- 4tbsp butter, divided.
- 2onions, chopped
- 2large carrots, peeled and finely chopped
- 4cloves garlic, minced
- 2tbsp tomato paste
- 2cups beef broth
- 1can tomato sauce
- 3sprigs rosemary
- 1cup re wine / Rietvallei Shiraz
- Mashed potatoes, for serving
Method:
- Preheat oven to 180°c. Season lamb shanks with salt and pepper. In a large Dutch oven heat oil to medium-high. Add lamb and cook so you can a golden color on all sides, about 4 minutes per side. Remove lamb and place on plate for later.
- Using the same pot, melt the butter over medium heat. Add the onions, carrots and garlic and cook until soft, then add tomato paste and stir until vegetables are coated.
- Add the broth and tomato sauce, then return lamb shanks to pot. Add rosemary, cover the pot and transfer to oven. Cook until lamb shanks are completely tender, 2 ½ hours.
- Remove lamb from pot and set aside for now.
- Return pot to the stove over medium heat. Add wine and bring to a boil. Reduce heat and let simmer until thickened, 10 to 15 minutes.
- Serve lamb with mashed potatoes and spoon sauce on top. Season with salt and pepper to taste.
Thai Chili Clams
29 March 2023
Enjoy Our Thai Chili Clams recipe paired with the Rietvallei Shiraz 2019.
Ingredients :
- 400 g clams
- 1 Tbsp olive oil
- 4 tsp crushed garlic
- 1 tsp crushed ginger
- 3 Tbsp soy sauce
- 1 tsp sugar
- ½ Tbsp water
- 2 Tbsp squeezed lemon juice
- 2 fresh red chilies, finely chopped
- 4 fresh basil leaves
Method:
1. In a pot or frying pan on medium high heat, add olive oil, crushed garlic and ginger. Cook for 2 min.
2. Add the clams and stir in the garlic and ginger. Turning often, until the shells start to open, about 2-3 min.
3. Add soy sauce and sugar, stir in well and cook for about 30 seconds.
4. Add ½ bsp water and lemon juice. Stir everything well to loosen up the seasoning. When the sauce is smooth and bubbling, add the red chili.
5. Turn off the heat and add basil leaves. Toss well and serve.
Chocolate Bread And Butter Pudding
17 March 2023
Enjoy Our Chocolate Bread And Butter Pudding paired with the 1908 Muscadel.
Ingredients :
- 40g unsalted butter, softened.
- 9 slices white bread, remove crust, cut into medium slices
- 40g raisins
- 400ml full cream milk
- 50ml double cream
- 100g 70% dark chocolate, roughly chopped
- 75g caster sugar
- 1 orange, zested
- 3 eggs
Method:
- Preheat oven to 180°C. Grease a medium-sized square ovenproof dish with butter.
- Lightly butter the bread slices and arrange the slices in your baking dish, sprinkle over half the raisins. Add the remaining bread and scatter over the remaining raisins. You can also add cranberries or similar dried fruit.
- Place the milk, double cream, chocolate, sugar and orange zest in a heatproof bowl set over a pan of simmering water and heat, occasionally stir, until the chocolate has melted and the sugar has dissolved. Remove from the heat.
- Whisk the eggs in a large bowl, then slowly add the milk mixture, whisking continuously. Pour the mixture over the bread, making sure every bit of bread is covered. Leave to stand for 20 min. Place the dish in the oven and bake for 30 min.
- Serve with vanilla ice cream.
Molten Chocolate Lava Cake
8 February 2023
Enjoy Our Molten Chocolate Lava Cake Recipe Paired With Our Rietvallei Muscadel.
Ingredients :
- 180g dark chocolate (70% dark chocolate), roughly chopped
- 250g butter, cut into cubes
- 4 egg whites
- 6 egg yolks
- ½ cup caster sugar
- ¼ cup plain flour, sifted
- Double cream or vanilla ice cream, to serve
Method:
- Place chocolate and butter in a small pan. Melt on very low heat, stir everything together. Allow it to cool down to room temperature.
- Use butter to cover your ramekins in the inside or alternatively use a baking spray.
- In a separate bowl whisk the 4 egg whites and 6 yolks together with the sugar until thick and pale and the whisk leaves a trail; use an electric whisk if possible. Sift the flour into the eggs, then beat together.
- Once the chocolate mixture has cooled down, pour it into the egg mixture in thirds, beating well between each addition, until all the chocolate is added and the mixture is completely combined to a loose cake batter.
- Heat oven to 190°C. Place the fondants on a baking tray, then cook for 7 to 10 mins until the tops have formed a slight crust and they are starting to come away from the sides of their ramekins. Remove from the oven, then leave to rest for 2 min. Serve with a heavy dollop of cream or a large spoonful of vanilla ice cream.
It’s important that the fondants are not over-cooked and that the inside is full of runny “lava-like” chocolate, when you take your first bite the chocolate should be oozing out the center of the cake. If it’s not you should decrease your cooking time, 30 seconds can make all the difference.
White Chocolate Fondant
18 January 2023
Enjoy Our White Chocolate Fondant Recipe Paired With Our Rietvallei Muscadel.
Ingredients :
- 180g white chocolate, roughly chopped
- 250g butter, cut into cubes
- 4 egg whites
- 6 egg yolks
- ½ cup caster sugar
- ¼ cup plain flour, sifted
- Double cream or vanilla ice cream, to serve
Method:
- Place chocolate and butter in a small pan. Melt on very low heat, stir everything together. Allow it to cool down to room temperature.
- Use butter to cover your ramekins in the inside or alternatively use a baking spray.
- In a separate bowl whisk the 4 egg whites and 6 yolks together with the sugar until thick and pale and the whisk leaves a trail; use an electric whisk if possible. Sift the flour into the eggs, then beat together.
- Once the chocolate mixture has cooled down, pour it into the egg mixture in thirds, beating well between each addition, until all the chocolate is added and the mixture is completely combined to a loose cake batter.
- Heat oven to 190°C. Place the fondants on a baking tray, then cook for 7 to 10 mins until the tops have formed a slight crust and they are starting to come away from the sides of their ramekins. Remove from the oven, then leave to rest for 2 min. Serve with a heavy dollop of cream or a large spoonful of vanilla ice cream.
It’s important that the fondants are not over-cooked and that the inside is full of runny “lava-like” chocolate, when you take your first bite the chocolate should be oozing out the center of the cake. If it’s not you should decrease your cooking time, 30 seconds can make all the difference.
Pork Belly With Crispy Crackling
12 January 2023
Enjoy our divine Pork Belly recipe paired with our JMB Chardonnay
Ingredients :
- 1.5 kg Pork belly Deboned
- 1 tbsp salt.
- 2 tsp freshly cracked black pepper.
- 1 tsp thyme.
- ½ tsp smoked paprika.
Method:
- Preheat the oven to 210°C.
- Score the skin of the pork belly; be carefull not to cut through the meat.
- Rub the skin and meat of the pork belly with the salt, black pepper, thyme and smoked paprika.
- Place the pork belly on the wire rack with a dripping tray below it.
- Roast the belly for 35 – 40 minutes at 210°C, then turn the temperature down to 160°C and allow it to roast for another 60 minutes.
- When the pork belly is cooked, remove from oven and allow to rest.
- Carve the meat once rested and serve with mash and gravy and a dollop of mustard.
Churros Dunked In Chocolate Chili Sauce
24 November 2022
Churros dunked in a chocolate chili sauce, paired with our Rietvallei Shiraz. Pairing wines with dessert has never been better.
Ingredients for Churros:
- 60g butter, melted
- 1 tsp vanilla extract
- 250g plain flour
- 1 tsp baking powder
- 1 L canola oil, for frying
Ingredients for Sauce:
- 200g dark chocolate, not too bitter, broken into chunks
- 100ml double cream
- 100ml whole milk
- 3 Tbsp golden syrup
- ½ tsp vanilla extract
- ½ tsp chili flakes (optional/if you want to make the sauce hot).
Method:
- Boil the kettle, measure 350ml boiling water into a jug and add the melted butter and vanilla extract. Sift the flour and baking powder into a big mixing bowl with a big pinch of salt. Then pour in the contents of the jug and very quickly beat into the flour with a wooden spoon until lump-free. Rest for 10-15 mins while you make the sauce.
- Put all the sauce ingredients into a pan and gently melt together, stirring occasionally until you have a smooth shiny sauce. Keep warm on a low heat.
- Fill a large deep saucepan one-third full of B-well canola oil. Heat until sizzling hot. Cover a tray with kitchen paper and mix the caster sugar and cinnamon together.
- Fit a star nozzle to a piping bag. Fill with the rested dough, then pipe 3-4 strips directly into the pan, snipping off each dough strip with a pair of kitchen scissors. Fry until golden brown and crispy, then remove with a slotted spoon and drain on the kitchen paper-lined tray.
- Carry on cooking the rest of the dough in batches, sprinkling the cooked churros with some cinnamon sugar as you go. Once you’ve cooked all the churros, toss with any remaining cinnamon sugar and serve with the hot chili chocolate sauce, for dipping.
