Gourmet Butter Chicken paired with Rietvallei Shiraz

Enjoy our delicious gourmet butter chicken recipe.

Ingredients:

•  500g deboned chicken, cut into cubes
•  2 Tbps Rajah flavourful and mild curry powder
• 1 tsp grated ginger
•  2 tsp crushed garlic
• 1 tsp smoked paprika
•  ½ cup plain yogurt
• 1 Tbsp canola oil or olive oil

Butter Chicken Sauce:

•  2 Tbsp butter
• 1 large onion, thinly sliced
• 1 ½ tsp grated ginger
• 3 tsp crushed garlic
• 1 can of crushed tomatoes
•  ½ tsp chili powder
• 1 ½ tsp coriander powder
• 1 ½ tsp cumin powder
• 2 tsp smoked paprika
• ½ cup heavy whipping cream
• ½ tsp garam masala

Instructions:

Chicken:

1. In a medium-sized bowl. Combine the Rajah curry powder, ginger, garlic, smoked paprika, and yogurt. Whisk everything together until smooth. Add the chicken and allow to marinate for 30 minutes.

Butter Chicken Sauce:

1. Heat the butter in a large pot over medium heat. Add the onions, grated ginger, and crushed garlic, and let cook for 2-3 min. Stir occasionally so it doesn’t burn. Add the can of crushed tomatoes along with the chili powder, coriander powder, cumin powder, and smoked paprika. Continue to cook for 5 minutes, if the mixture starts bubbling rapidly, add about ¼ cup of water and continue to cook.
2. Remove from heat, add the mixture to a blender and blend until smooth, you may need to add water to help it blend (up to ¼ cup).  
3. In a new clean pot, add your canola or olive oil over medium heat. Add the marinated chicken allow to cook for about 5-6 min, stirring as required to brown all sides. Add the butter chicken sauce to the pot and heat everything through. Once it starts to bubble, add the cream and garam masala. Bring to a simmer, give everything one last good stir, then remove from heat and serve over basmati rice or with naan bread on the side.

Honey Soy Sautéed Duck With Chilli

Try our delicious Honey Soy Sautéed Duck with chili

Ingredients:

4 duck breasts
5 tsp crushed garlic
2 tsp crushed or freshly diced ginger
1 red chilli sliced and de-seeded
½ cup chicken stock
¼ cup soy sauce
1 Tbsp Oyster Sauce (optional)
3 ½ Tbsp honey
½ tsp smoked or normal paprika
1-2 tsp freshly squeezed lime juice
1 cup of rice for serving

Method: 

1. Score the duck skin with a sharp knife. Try not to cut through the meat.

2.Heat a large cast iron skillet or pan over medium heat. Once heated, add the breasts, skin-side down, and cook for 6 to 7 min or until the skin is golden brown and the fat has rendered.

3. Season duck with salt and pepper then flip the duck around. Allow to cook for 2-3min or longer depending on your preference.

4. Remove from skillet or pan and allow to rest.

5. Leaving the skillet / pan on medium heat. Add garlic, ginger and chillies to the pan and  cook for 1 or 2 min until fragrant.

6. Add the stock, soy sauce, oyster sauce, honey, paprika and lime juice. Allow to simmer until the sauce has reduced by half.

7. Slice the duck into thin slices and serve over cooked rice. Drizzle over the sauce and serve. You can add finely sliced spring onion, chillies and cucumber for decoration and to add more texture. Sprinkle over sesame seeds for extra texture.

Whipped Chardonnay Butter with Baked Snoek

Try our delicious whipped Chardonnay butter with baked snoek

Ingredients:

1 whole snoek, cleaned, cut open and salted
1 bottle of Rietvallei Classic Chardonnay

250g butter, softened
Spring onions, chopped

Method: 

1. In a pot on medium-heat, add the bottle of chardonnay and let it reduce down until you have 100ml, set aside and allow to cool.
2. Whip the butter in a bowl on high speed if using a machine, until it’s white and fluffy, slowly add the cooled wine to the butter until combined, season with salt and pepper to taste.
3. Defrost the snoek in the fridge overnight if frozen, place on a large baking tray and splash with oil and grind some black pepper on top. Preheat the oven to 200ºC. Place the tray in the oven and bake for 15minutes or until cooked. This will depend on the size of the snoek.
4. When the snoek comes out of the oven, let it rest for 5 minutes then spoon the chardonnay butter on top and sprinkle with chopped spring onions.
Alternatively you can also braai the snoek on the fire – all depends on season and taste

Beef Cacciatore

Try our delicious Beef Cacciatore with Estéanna Cabernet Franc, Cabernet Sauvignon, Petit Verdot

Ingredients:

3kg stewing beef of your choice (we used shin)
1 large onion, large chunks
1 red pepper, large chunks
2 carrot, large chunks
1 pack button mushrooms, whole
1 pack black pitted olives
5 anchovy fillets
50g tomato paste
2 small tins chopped tomatoes
250ml Rietvallei Cabernet Sauvignon
3 cloves garlic, sliced
500ml beef stock
3 large sprigs thyme
1 tsp dried oregano
Salt and pepper to taste

 

Method:

1. Brown the beef in a pan with olive oil or use fatty beef and render the fat.
2. Add the onions and fry until golden brown, then add the carrots and the the red wine to de glaze the pan, add the garlic, anchovy, peppers, mushrooms, stocks, tomato paste, olives and herbs to the pot. Cook for 5min.
3. Now add the tinned tomatoes and bring to the boil. Place the pot withmlid, or place in an oven proof dish with foil on 160 deg for about 3 hours depending on the meat used. Check every hour for iquid. Make sure the meat is nice and tender. If need be reduce the liquid by removing the lid or on the stove top until the sauce gets nice and thick.
4. Check the seasoning and serve on cooked baby potatoes, rice or any starch of your choice.

Red Wine Hot Chocolate

Try our rich and decadent dark chocolate and red wine hot chocolate recipe. 

Ingredients:

500ml full cream milk
1 cup dark chocolate chunks
10ml Rietvallei Shiraz
2 Tbsp brown sugar
1 tsp vanilla extract
Pinch of salt
Cacao powder

Method:

1. Heat the milk in a pot on medium heat until it’s simmering. Add the sugar and chocolate chunks, stir until smooth.

2. Turn off the heat and add the red wine, pinch of salt and vanilla extract. Stir together.

3. Pour into individual cups and top with marshmallows and a sprinkle of cacao powder.

Gluten Free Shiraz & Fig Brownies

Try our gluten free shiraz & fig brownies recipe, the flavours might sound strange but we can assure you that it all works together perfectly! Even more delicious when paired with our Rietvallei 1908 Muscadel, the oldest muscadel in South Africa.

Ingredients:

500ml Rietvallei Shiraz
Dark brown sugar
150g 70% dark chocolate, broken into pieces
200g unsalted butter, chopped
2 eggs
200g almonds
200g soft dried figs, quartered
180g gluten-free flour mix

Method: 

1. Pour the Shiraz into a saucepan and boil until only about 150 mL remain. When it’s cooked down by two-thirds the Shiraz will be thick
and syrupy, this is how you know when it’s ready. 

2. Stir in the sugar, return to a low heat until the sugar dissolves. Take the saucepan off the heat, stir in the chocolate and butter and leave to
melt. Then beat in the eggs, stir in half of the figs and almonds and then fold in the gluten-free flour mix.

3. Line the base and sides of a deep, 20-centimetre square brownie tin with non-stick baking paper or foil. Spoon the mixture into the tin, press a scant layer of the remaining sliced figs and almonds into the top and bake at 180°C for about 30 minutes or until the edges have set and the middle is still a bit wobbly. Leave to cool in the tin, preferably overnight, then it’s ready to slice.

 

Red Wine Caramelised Onions & Goats Cheese Tartlets

If you are planning a party or family gathering, these red wine caramelised onions and goats cheese tartlets makes for the most delicious tappas. Really simple to make and loaded with flavor. Try this recipe and let us know if you love it as much as we do!

Ingredients:

3 onions (thinly sliced)
3 Tbsp olive oil
250 ml Rietvallei Shiraz
3 Tbsp brown sugar
3-4 sprigs thyme leaves 
Salt & black pepper to taste
1 Roll frozen puff pastry
200 grams goat cheese (25g per tartlet)

Method: 

1. Heat the oil in a pan and fry the onions over low heat until softened but not browned, about 15 minutes.

2. Add ½ the red wine and deglaze the pan, allowing all the liquid to cook off.

3. Add the sugar, thyme, salt and pepper and cook for 5 more minutes.

4. Add the remainder of the red wine and once again continue cooking and stirring until the liquid has cooked off.

5. Place your puff pastry sheets on a floured surface and cut out the circles to desired size. You could also cut the pastry into 4 x squares. This way you better optimise the pastry sheet with no wastage through offcuts. This recipe makes 8 tartlets that are 8cm in diameter.

6. Score the inside of the pastry with a small cookie cutter or a knife, but don’t cut all the way through, to make a small rim.

7. Bake in an oven that has been preheated to 180°C for 10 minutes.

8. Remove from the oven and press down on the inner circle piece so that it drops down, it should come away where you have scored it, and fill each pastry case with the caramelised onions.

9. Top with the goats cheese (you can either crumble this or cut into discs), scatter over fresh thyme leaves and return to the oven to bake for a further 20 minutes.

 

Bacon Wrapped Pork Neck Sosaties

These homemade bacon wrapped pork neck sosaties smothered in our red wine marinade are bursting with flavor. If you think your go-to sosaties are good, you havent tried this recipe yet. Perfectly paired with our Rietvallei Cabernet Sauvignon. Enjoy the recipe! 

Ingredients:

250g pork neck
Mushrooms cut in half
6 Tbsp BBQ sauce
2 Tbsp Rietvallei Shiraz
2 Tbsp soy sauce
1 Tbsp crushed garlic
1 packet of bacon
Sosatie sticks

Method: 

1. Cut the pork off the bone, and then into medium sized chunks. 

2. 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, ad the mushroom and fold over again, repeat this process until the sosatie stick is full. Use a new piece of bacon for every 3-4 pieces.

3. Mix the BBQ sauce, soy sauce, red wine and crushed garlic together.

4. While cooking preferably over a braai, baste the sosatie with the marinade every time you turn the meat. Season with salt and pepper to
taste. Cook for 20-25min.

 

Crockpot Chicken

This crockpot chicken recipe might look a bit rustic, but it’s extremely flavorful and so easy to make. We used our Rietvallei Classic Sauvignon Blanc in the sauce and paired the dish with our JMB Chardonnay. Try this delicious recipe and let us know what you think.

Ingredients:

1 Medium onion, sliced
6 Chicken thighs
250 g Mushrooms
1 Whole garlic bulb, halved
250ml chicken stock
250ml Rietvallei Classic Sauvignon
Blanc
250ml cream
Salt and pepper to taste

Method: 

1. Preheat the oven to 180ºC.

2. Put the onions, mushrooms and garlic into an oven dish. Place the chicken on top. Mix the Chicken stock, cream and wine together in a cup then pour over the chicken. Season with salt and pepper.

3. Bake for about an hour, depending on the size of the chicken.

4. Serve with rice, potatoes or samp.

Creamy Lemon Garlic Butter Prawns

Enjoy today’s recipe and learn to make the most delicious prawns you’ve ever tasted, great for dinner parties or seafood nights, perfectly paired with our JMB Chardonnay. 

Ingredients:

500 g prawns, shelled
2 Tbsp butter
2 Tbsp mayonnaise
1 tsp minced garlic
1 tsp minced ginger
2 tsp paprika
2 Tbsp squeezed lemon juice
60ml Rietvallei Classic Sauvignon Blanc
Fresh coriander (optional)
Salt and pepper to taste

Method: 

1. Add the butter, garlic, ginger and lemon juice to a pan on medium-high heat, cook for about 1 min.

2. . Add the prawns and fry for 1 minute then add the white wine and de glaze the pan, add the paprika. Stir everything together, cook for about another 1-2 min, turn the prawns around every 30 seconds or so. Add salt and pepper to taste. Now add the mayo and stir through.

3. Remove from pan immediately and transfer to a plate, drizzle over all the sauce from the pan. Sprinkle over some coriander. The above dish can be served by itself or over a bed of white rice.