Food Pairing & Recipes Archives - Page 5 of 6

Beurre Blanc White Wine Sauce

21 September 2021

Today we will be showing you how to make a beautiful, velvety somewhat delicate Beurre Blanc sauce using our Rietvallei Classic Sauvignon Blanc. The perfect sauce for fish, poultry, or vegetables.

Ingredients:

250g unsalted butter, cut into cubes
60ml Rietvallei Sauvignon Blanc
60ml white wine vinegar
1 Tbsp onions, finely chopped
1/2 tsp salt
1 pinch white pepper
1/2 tsp fresh lemon juice

Method:

1. Have the butter ready (cut and in a small bowl).

2. In a medium saucepan, bring wine and vinegar to a boil. Add onions, salt, and pepper. Lower heat to a simmer and cook until most of the
liquid has evaporated. (There should be about 1 1/2 table-spoons of liquid left. If you reduced it too far, add 1 tablespoon of water to remoisten.)

3. Remove pan from heat. Whisk 2 pieces of butter into the reduction.

4. Set pan over low heat and continue whisking butter into sauce a chunk at a time, allowing each piece to melt before adding more. Remember to maintain low heat and never let the sauce come to a boil once the butter is added, or the sauce will separate.

5. Remove sauce from heat and whisk in the lemon juice. Taste and adjust seasoning, then strain through a fine sieve into a bowl.

Serve with fish, poultry, or vegetables.

Chocolate and Muscadel Marshmallows

29 July 2021

Today we will be showing you how to make chocolate and red wine marshmallows using our Rietvallei 1908 Muscadel. Enjoy!

Ingredients:

150ml water
10ml Rietvallei 1908 Muscadel
200g sugar
30ml gelatine powder, sponged in
30ml cold water
65ml glucose
65ml honey
125g 70% dark chocolate, chopped and melted
Cocoa powder, for dusting

Method:

1. Line a 20cm square cake tin with baking paper. Cut to fit the base and place in the bottom.

Place the water, muscadel, sugar, honey and glucose in a saucepan over low heat and stir until sugar is dissolved. Do not let the mixture boil.

3. Remove from the heat and stir in the gelatine, stir until the gelatine is dissolved, Place in the bowl of an electric mixer and
beat on high for 10-15 minutes or until the mixture is thick and holds it’s shape.

4. Pour into the lined baking tin and drizzle the melted chocolate on top.

5. Cover and allow to set in the refrigerator for an hour. Once set, un mould and using a hot knife to cut into squares. Dust with cocoa powder and store in an airtight container for up to 2 weeks.

Creamy Butternut Soup

16 July 2021

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 oil
1 onion, roughly chopped
650g butternut, peeled, chopped
2 garlic cloves, roughly chopped
3 potatos, chopped
2 carrots, chopped
1 leek (white part only), chopped
1 teaspoon ground Cinnamon
3 cups (750ml) Chicken Stock
1/2 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, carrots, leeks and cinnamon. Add stock and 2 cups (500ml) water, then bring to the boil. Reduce heat to low, cover and cook for 25 minutes or until the butternut is tender.

2. In batches, transfer to a blender and whiz until smooth. Return soup to the saucepan and place over low heat. Stir in cream, then season. To serve, ladle into bowls and top with a little extra cinnamon, then drizzle with cream.

Roast Duck Breast and Chimichurri

4 June 2021

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 salt
Pepper
1/4 cup chopped cilantro
1/4 cup chopped parsley
4 garlic cloves
2 tablespoons oregano
3 teaspoons crushed red pepper
1/2 teaspoon cayenne pepper
1 tablespoon red wine vinegar
1/2 cup olive oil

Method:

Score the skin of the duck breast, this essential for achieving crispy skin. Try not to cut into the meat, only focus on scoring the skin.

2. Before cooking duck breast in the oven, sear skin-side down in an oven-safe pan over moderately high heat for 6 – 10 minutes. Continuously ladle out rendered fat while duck breast cooks. You’ll know it’s ready for roasting when the skin is thin, golden, and crispy.

3. Rapidly brown the meat side. This step should take 15 to 30 seconds depending on the temperature of the pan.

4. Roast duck breast in the oven. Cook skin side up, this step should take 5 – 15 minutes. Remove from oven, and then cover the oven-roasted duck breast loosely with foil and allow to rest for 5 minutes. Cut and serve with chimichurri. Sauce directions are below.

5. To make chimichurri, combine cilantro, parsley, garlic, oregano, crushed red pepper, and vinegar in food processor or mortar and pestle. Salt and pepper to taste. transfer to a serving bowl and add olive oil.

Sweet & Savory Crispy Pork Belly

20 May 2021

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 paprika
2 tsp salt
2 tsp ground black pepper
3 tsp garlic powder
2 tsp onion powder
6 tsp brown sugar
2 Tbsp canola oil or olive oil

Method:

1. Preheat oven to 100 degrees C.

2. Mix together the smoked paprika, salt, ground black pepper, garlic powder, onion powder, and brown sugar. Season pork belly all over with the rub mixture, wrap pork in parchment paper; wrap a second time in aluminum foil, and a third time in another sheet of aluminum foil. Place pork packet in a baking dish.

3. Roast in the preheated oven until tender for 6 hours. Let cool in wrappings to room temperature.

4. Cut meat into 8 to 10 equal-size portions. Make slashes in the fat-side of the pork. Season with salt.

5. Heat 2 tablespoons of canola cooking oil or olive oil in a skillet over medium heat. Place pork belly, fat side down, in hot cooking oil; cook until well-browned on all sides and heated through 5 to 10 minutes. Transfer pork belly to a plate, drizzle with olive oil, and season with pepper.

Balsamic Red Wine Reduction

5 May 2021

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 Vinegar
125ml Rietvallei Cabernet Sauvignon
2 Tbsp Organic Raw Honey
1 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 an airtight glass container for 2-3 weeks.

Tomato Beef Stew with Smoked Paprika

11 March 2021

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 the heat to medium, add your tomato puree, give everything a quick stir, then add the can of chopped tomatoes, season with salt and pepper to taste. Cook for 10 min.

3. Reduce the heat to low, add your smoked paprika, add the sugar then put the lid on, and allow to cook slowly for 40 to 50 min until the meat is nice and tender.

Beef Tenderloin Roast in Red Wine Jus

3 March 2021

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. Add the shallots and cook over medium-low heat, stirring occasionally, until soft and translucent, 7 to 8 minutes. Add the wine, beef broth, thyme sprigs, salt, pepper and sugar, and bring to a boil. Cook over medium heat for about 30 minutes, or until the liquid is reduced by about half.

2. While the liquid is reducing, place the remaining 3 tablespoons of butter in a small bowl and soften in the microwave, if necessary (it should be soft but not melted). Add the flour and, using a small spoon, mix into a smooth paste.

3. Once the wine mixture is reduced, reduce the heat to low and remove the thyme sprigs. Whisk the flour-butter paste, a teaspoonful at a time, into the simmering liquid, and simmer for a few minutes, until the sauce is thickened. Set aside. (The sauce can be made up to this point and refrigerated up to 3 days ahead of time.)

Method for Beef:

1. Set an oven rack in the middle position and preheat the oven to 200°C.

2. Season the beef all over with kosher salt and pepper. Heat the oil in an oven-proof skillet over medium-high heat until almost smoking. Cook, turning with tongs, until well browned on all but one side, about 10 minutes total. urn the tenderloin so that the un-seared side is down, once the meat is browned, add your sliced mushrooms and transfer the skillet directly to the preheated oven. (If your pan isn’t oven-proof, transfer the beef to a lightly oiled roasting pan.) Roast until medium-rare, about 15 to 20 minutes.

3. Transfer the meat to a carving board, covered loosely with aluminum foil, for 10 to 15 minutes.

4. Meanwhile, carefully discard the fat from the roasting pan. Set the pan on the stovetop and add the 1/4 cup of beef broth. Bring the broth to a boil, using a wooden spoon to scrape the fond, or brown bits, from the bottom of the pan. Add the flavorful broth to the red wine sauce, and then bring the sauce to a simmer.

5. Carve the tenderloin into 1/3-inch-thick slices. Serve the beef, passing the red wine sauce at the table.

Spaghetti Carbonara

19 February 2021

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, drain and add to the pan with the bacon. Mix well to coat everything. Take off the heat.

3. Allow to cool slightly. Then add the egg and cheese mixture. Stir to coat the pasta and serve immediately.

French Onion Soup

11 February 2021

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 simmer for 30 minutes.
3. Heat the oven broiler.
4. Ladle soup into oven-safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss, and 1 tablespoon Parmesan cheese. Place bowls on a cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly.

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