White Chocolate Souffle

Enjoy our delicious White Chocolate Souffle.

Smokey BBQ Picanha Skewers

Enjoy our delicious Smokey BBQ Picanha Skewers recipe.

Chicken Gordon Bleu

Enjoy this delicious Chicken Gordon Bleu recipe paired with our Classic Chardonnay

Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 1 Tbsp garlic powder
• 1 Tbsp onion powder
• 16 slices of swiss cheese or Gouda
• 200 g thinly sliced ham
• Canola oil, for frying
• 1 cup all-purpose flour
• 4 eggs, beaten
• 2 cups panko bread crumbs

Creamy Dijon Sauce:

• 3 Tbsp butter
• 2 cloves garlic, minced
• 3 Tbsp all-purpose flour
• 2 cups of milk
• ¼ cup dijon mustard
• 1 cup shredded parmesan cheese
• salt, to taste
• pepper, to taste

Method:

1.  Sprinkle the salt, pepper, garlic powder, and onion powder over the chicken and toss to coat evenly.
   
2. On a cutting board, place a chicken breast between two sheets of plastic wrap or even a small plastic Ziploc bag and pound until flat.
3. Remove the chicken from the plastic wrap or bag and place 2 slices of Swiss cheese, then 2 slices of ham, then another layer of Swiss cheese, and another layer of ham. Evenly roll the chicken and place it onto a new sheet of plastic wrap.
4.  Wrap the chicken in the plastic wrap tightly and use the excess plastic on the sides to twist, firming up the roll of chicken cordon bleu as you work. Tie the excess plastic. Repeat with the remaining ingredients, then chill the rolls in the fridge to set for 30 min.
5. Meanwhile, preheat a tall-sided pan with cooking oil to medium heat.
6. After the rolls are set, prepare 2 separate large, wide dishes with the flour, beaten egg, and bread crumbs. Dredge the chicken first in the flour, then the egg, and then bread crumbs.
7. Place the breaded chicken cordon bleu in the oil and cook for about 5 minutes per side, or until the outside is an even golden brown. Place the chicken cordon bleu on a wire rack set over a baking sheet and finish the chicken in the oven at 170°C until cooked through.
8. Meanwhile, prepare the sauce. In a small saucepan over medium heat, melt the butter and cook the garlic until soft. Add the flour and whisk for 1 min.
9. Add the milk and whisk until fully combined with the roux and no lumps remain. Continue whisking until the mixture comes to a simmer and has thickened.
10. Add the mustard, Parmesan cheese, salt, and pepper and whisk to combine. Remove the pan from the heat.
11. Slice the chicken and serve drizzled with Dijon sauce.

Dark Chocolate Expresso Tiramisu

Enjoy our delicious Dark Chocolate Expresso Tiramisu

Ingredients for sponge:

• 125 g caster sugar
• 4 large eggs
• 60 g unsalted butter , plus extra for greasing
• 90 g plain flour
• 35 g cocoa powder

Ingredients for toppings:

• 100 g good-quality white chocolate
• 3 Tbsp milk
• 250 g mascarpone
• 30 g caster sugar
• 1 large egg yolk
• 30 ml Rietvallei Muscadel
• 50 ml espresso coffee
• cocoa powder , for dusting
• 70% dark chocolate for shaving

Instructions:

1. Preheat the oven to 180ºC. Grease and line a large shallow tray.
2. In a large bowl, use an electric hand whisk to whisk the sugar and eggs together for about 4 to 5 minutes (until light and fluffy). Melt the butter in a small pan on a medium heat, then fold it through the sugar and egg mixture with a spatula. Slowly sieve the flour and cocoa powder into the bowl and carefully fold the mixture together. Spread the cake mixture across your prepared tray so it’s roughly 1cm thick. Cook for 10 minutes, set aside
3. Break the white chocolate into small pieces and add it to a glass bowl with milk. Place it over a pan of gently simmering water, make sure the water doesn’t touch the base of the bowl, and leave to melt, stirring occasionally, until smooth.
4. Mix the mascarpone with the caster sugar, egg yolk and Rietvallei Muscadel. Once combined, fold through the melted white chocolate. The sponge should be cool by now, tear it into chunks and use it to cover the base of a 20cm by 30cm serving dish in a double layer. Drizzle with the espresso and leave those to soak in for a couple of min.
5. Spoon the mascarpone mixture over the top, spreading it out evenly. Dust the whole thing with a little cocoa powder, then scatter with some shavings of dark chocolate. Transfer to the fridge.

Whole Baked Lemon Kabeljou

Enjoy our Whole Baked Lemon Kabeljou recipe. Easy to make and incredibly delicious.

Ingredients:

• 700 to 800 g Kabeljou or Hake, deboned.
• 4 Tbsp butter
• 3 tsp crushed garlic
• 4 Tbsp fresh lemon juice
• 1 tsp smoked or normal paprika
• 2 tsp Parsley/Thyme
• salt and pepper to taste
• asparagus washed and trimmed

Method: 

1. Pre-heat the oven to 200ºC.
2. Combine the butter, lemon, garlic and herbs in a saucepan and bring to a simmer. Cook for 2-3 minutes until fragrant then remove from the heat and set aside to cool slightly.
3. Place the fish and asparagus onto a large piece of foil, season with salt, pepper and smoked or normal paprika.
4. Pour the garlic lemon butter sauce over the fish and asparagus and top the fish with lemon slices. Wrap the fish and asparagus in foil, so it’s completely covered.
5. Transfer to the oven and bake for 10-12 minutes or until the fish and asparagus are cooked.

Serve with rice or French fries, paired with our Rietvallei Sauvignon Blanc 2022. 

Red Wine Oxtail

Enjoy our amazing red wine oxtail.

Ingredients:

• 7-8 large pieces of oxtail 
• Canola or olive oil
• 3 Knor beef cubes
• 2 Large onions
• 1 Small pack of green beans
• 3 Large potatoes, cut into smaller chunks
• 8 Medium carrots, cut into large chunks
• 1 Small pack of mushrooms
• 450 mL Rietvallei Shiraz
• 6 Tbsp brown onion powder
• 4 Tbsp flour
• 1 L water
• Season with salt and pepper to taste

Method:

1. In a cast iron skillet or large pan, add canola oil/olive oil and bring to medium-high heat. Add the oxtail pieces and brown on all sides, season with salt and pepper. Add a few splashes of red wine while browning the meat, to infuse the Shiraz flavour in the browning process. Remove the oxtail pieces from the skillet/pan and transfer them to your pressure cooker.

   2. Add oil to the skillet or pan you just used, and fry the onions, carrots, and mushrooms together until brown. Season with salt and pepper. Again add a few splashes of red wine during the browning process. Remove the veggies and set them aside for later, do not add them to the pressure cooker yet.

   3. Mix 2 Knor beef stock cubes and 4 tablespoons brown onion powder with 1 L water. Add your stock mixture to the pressure cooker, along with 450 mL of red wine. Put the pressure cooker on the meat setting / for 60 minutes on high heat. If not using a pressure cooker but rather a large pot with a lid on the stove, then 90 min on high heat should be sufficient.

   4. Take 250 mL liquid from the pressure cooker / large pot, and mix in the remaining 1 Knor beef cube and 2 tablespoons brown onion powder. Add back to the pot and mix it in until well combined. Add your browned veggies, along with your green beans and potato chunks. Season with salt and pepper to taste.

   5. Put the pressure cooker on the vegetable setting and allow to cook for 30 minutes / if using a pot on the stove 30 to 40 min until veggies are soft but not mushy.

   Serve on a bed of white rice paired with a glass of Rietvallei Shiraz.

Sun Dried Tomato Pesto Pasta

Try our amazing sun dried tomato pesto pasta recipe .

Ingredients:

• 340 grams pasta
• 200 to 250 gram jar of sun-dried tomatoes
• 3 whole garlic cloves
• 1 cup fresh basil leaves
• ½ cup freshly grated Parmesan
• ½ tsp smoked paprika (optional)
• Salt and freshly ground black pepper to taste

Instructions:

1. In a large pot of boiling salted water cook the pasta until Al dente (roughly 8 to 10 min). Drain but reserve 1 cup of the cooking liquid.
2. In a blender add the sun-dried tomatoes with the oil in the jar, garlic, smoked paprika, salt and pepper and basil. Blend well together then transfer the tomato mixture to a large bowl and stir in the Parmesan.
3. Add the pasta to the bowl containing the pesto mixture and toss to coat, add enough reserved cooking liquid to moisten. Season with salt and pepper to taste.

Amazing Muscadel Cocktails

Try our crowd-pleaser Muscadel Cocktails with the Rietvallei Muscadel.

Muscadel-Strawberry Daiquiri

Prep Time 20 mins
Servings: 5 servings

Ingredients

• 1 cup fresh strawberries sliced
• 4 cups frozen strawberries 
• 1 cup Muscadel
• 3/4 cup freshly squeezed lime juice
• 15 ml white rum
• 1 fresh lime thinly sliced (for garnish)

Instructions:

1. Rinse, hull, and slice the strawberries until you have 1 cup.  Squeeze the fresh lime juice and slice a fresh lime for the garnish.
2. Pull out the frozen strawberries from the freezer and let them thaw just for a minute or two.
3. Place the fresh strawberries, muskadel, lime juice, and rum in a blender and blend until very smooth, then gradually blend in the frozen strawberries until no chunks remain.
4. Pour the daiquiri into hurricane glasses and garnish the rims with fresh lime and strawberry slices.  Serve immediately.

Notes:

• Use fresh and frozen strawberries for the best flavour and texture.
• Adjust the amount of muscadel, lime juice, and rum to taste.  You might need to add more muscadel if the berries aren’t as sweet
• Squeeze your ow lime juice with a citrus press for the best flavour.  Warm the limes in the microwave to help them yield the most juice.
• Make the drink ahead of time and freeze it.  Take it out of the freezer about 30-45 minutes ahead of time and break it up with a fork until slushy, then serve.   

Raspberry and Cranberry Mojito

Prep Time: 5 mins
Serving : 1 drink

Ingredients:

• Make the drink ahead of time and freeze it.  Take it out of the freezer about 30-45 minutes ahead of time and break it up with a fork until slushy, then serve
• 5-6 mint leaves
• 125ml Muscadel 
• ice
• 1/4 cup of Cranberry juice
• 2 tbsp fresh lime juice approx.
• 1/2 cup club soda or sparkling mineral water

Instructions:

1. In a tall glass, add raspberries, mint leaves and the muscadel
2. Muddle (squish with the back of a wooden spoon) well until the mint, muscadel and raspberries are well-combined. Try not to break apart the mint leaves, as this will make for a less pleasant drinking experience.
3. Fill glass with ice.
4. Add Cranberry juice, then the lime juice, and then fill with soda.
5. Garnish with lime wedge or additional raspberries, if desired.

Berry and Muscadel Cocktail 

Prep time: 5 min
Servings: 1

Ingredients:

• ½ cup fresh berries (blueberries, raspberries, blackberries and/or sliced strawberries)
• 3 fresh basil leaves
• 125ml Muscadel
• 15 ml Absolut vodka
• 15ml freshly squeezed lemon juice
• ice, crushed or cubes
• club soda
• additional berries for garnish, (optional)

Instructions:

1. Muddle (squish with the back of a wooden spoon)  the berries and basil in a tall glass.
2. Pour in the lemon juice, vodka and Muscadel.
3. Add as much ice as desired.
4. Top off the glass with club soda.
5. Stir and garnish with additional fresh berries, if desired. Enjoy!

Apple Crostata with Rietvallei Sauvignon Blanc

Enjoy our divine Apple Crostata recipe.

Crust Ingredients:

• 1 ½ cups all-purpose flour
• 2 Tbsp white sugar
• a pinch of salt
• ½ cup cold butter, cubed
• 4 Tbsp water
• ½ teaspoon vanilla extract

Filling Ingredients:

• 1 ⅓  cup white sugar
• 3 Tbsp all-purpose flour
• 4-5 apples peeled, cored, and sliced

Method:

1. Combine flour, sugar, salt and butter in a large bowl. Mix everything together, until the dough has crumby texture.
2. Combine water and vanilla extract together in a small bowl then stir it into flour mixture.
3. Cover the bowl containing the dough with plastic wrap, leave for 30 min in the fridge.
4. Toss apples with sugar and flour in a large bowl.
5. Preheat oven to 200°C cover baking tray with parchment paper.
6. Roll dough out into a large circle on a pre-floured work surface, you can make the crust as thick or thin as you prefer. Transfer to the baking tray, then arrange apple slices in a circular fashion working from the center out making that beautiful circular pattern, leaving a small border all around. Fold up border over apples, pinching together slightly.
7. Combine 1 ½ Tbsp sugar and cinnamon in a small bowl. Sprinkle over apples.
8. Bake apple crostata in the preheated oven until crust is golden brown which should take roughly 30 to 40 min. 

Honey Ginger Sesame Chicken with Rietvallei Classic Chardonnay

Enjoy our delicious Honey Ginger Sesame Chicken.

Ingredients:

• 3 Tbsp Olive Oil
• 1⁄2 cup soy sauce
• 1⁄3 cup honey
• 2 Tbsp Oyster Sauce
• 1 Tbsp roasted sesame seeds
• 2 tsp fresh ginger, minced
• 3 to 4 chicken breasts, cubed

Method:

1. Mix together the soy sauce, honey, oyster sauce and ginger.
2. Marinate the cubed chicken in the sauce. Fry with olive oil in a sauté pan or wok on high heat (2 – 3 min).
3. Serve with steamed vegetables or rice, sprinkle sesame seeds over the chicken as a finishing touch.