Creamy Goats Cheese Gnocchi
Creamy Goats Cheese Gnocchi paired with Estéanna Sauvignon Blanc 2018.
Ingredients for Gnocchi:
250g potatoes, peeled,
boiled and mashed
50g goats cheese
1 egg
100g plain flour
5g dried oregano
30g butter
Ingredients for Gnocchi:
30g plain flour
2 vegetable stock cubes
75ml Rietvallei Chenin
Blanc
250g water (approx.)
80g double cream
200g leeks, shredded
Method:
1. Place the potato in a bowl and crumble in the goats cheese. Add the egg, salt and pepper, flour and oregano.
2. Use your hands to work the mixture into a ball, making sure it is well mixed, but do not over mix. Divide the dough into pieces and roll out on a floured board until about 1.5cm in diameter, cut into pieces around the thickness of your thumb. Use a fork to press the gnocchi lightly.
3. Drop into boiling, salted water in batches. When they float to the surface they’re cooked. Remove and drop into a bowl of chilled water. Continue with the remainder until you’ve used up all the dough.
4. For the sauce: melt the butter in a pan and add the flour and the bouillon paste. Stir well until dissolved.
5. Stir in the wine and mix until you have a thick paste. Now add the water a little at a time until you have a smooth sauce. Stir in the cream and adjust the seasoning. Add additional water to make a smooth velouté which covers the back of a spoon.
6. Fry the mushrooms in a little oil until lightly coloured, then tip into the sauce.
7. Pour boiling water from the kettle over the mange tout and leeks. Leave to stand for 2min, then drain.
8. Mix the mushrooms, leeks, sugar peas and chopped parsley into your sauce. Pour a portion into each serving bowl.
9. Heat a little oil in a frying pan and add the gnocchi, tossing them around gently to give a little colour.
10. Add a portion of the gnocchi on top of the sauce in each bowl. Top with a few pea Gnocchi shoots and then drizzle around the oil.
Incredible Pork Sosaties
Bacon-wrapped pork sosaties paired with Rietvallei Cabernet Sauvignon 2017.
A delicious Saucy Shiraz Sheppard’s Pie divided into small ramekins, a great hearty meal for the whole family.
Ingredients:
600g pork neck
Mushrooms cut in half
6 Tbsp BBQ sauce
2 Tbsp soy sauce
1 Tbsp Rietvallei Shiraz
1 Tbsp crushed garlic
1 packet of bacon
sosatie sticks
Method:
- Cut the pork off the bone, and then into cube-shaped medium-sized chunks.
- 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, add 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.
- Mix the bbq sauce, soy sauce, red wine, and crushed garlic together.
- 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 about 20-30min.
Saucy Red Wine Sheppard’s Pie
Sheppard’s Pie paired with Rietvallei Cabernet Sauvignon 2016.
A delicious Saucy Red Wine Sheppard’s Pie divided into small ramekins, a great hearty meal for the whole family.
Ingredients:
250 g potatoes, peeled and cut into 1cm pieces
2 small cauliflowers, cut into florets, about 1 1/2 cups
2 Tbsp unsalted butter
2 Tbsp cream
1 Tbsp grainy mustard
1 tsp salt
1/8 tsp fresh-ground black pepper
Filling:
500 g lean ground beef, or lamb
1 small onion, chopped
2 garlic cloves, minced
1 carrot, diced small
1 tsp salt
1/4 tsp fresh-ground black pepper
1/3 cup Rietvallei Cabernet Sauvignon
2 Tbsp all-purpose flour
1 cup no-salt beef broth
2 Tbsp tomato paste
2 tsp fresh chopped rosemary
2 Tbsp Worcestershire sauce
1/4 cup grated parmesan, optional
Method:
1. Cover potatoes and cauliflower with cold water in a large pot and set over high. Bring to a boil, reduce to medium. Gently boil until tender, 10 to 12 min. Drain and set aside. Melt butter with cream, mustard, 1 tsp salt, and 1/8 tsp pepper in the same pot over low. Return vegetables to pot and coarsely mash. Set aside.
2. Heat a large non-stick frying pan over medium-high. Crumble in beef, cook until lightly brown, 2 to 3 min. Add onion, garlic, carrot, 1 tsp salt, and 1/4 tsp pepper. Cook until onion softens, 3 to 4 min.
3. Add wine, cook for 2 min. Sprinkle flour over meat mixture and stir. Add broth, tomato paste, rosemary and Worcestershire. Bring to a boil, then reduce heat to medium-low. Simmer, stirring occasionally, until mixture thickens, 8 to 10 min. Divide among ramekins. Spoon potato mixture on top. Sprinkle shepherd’s pies with parmesan.
4. Position a rack in the upper third of the oven. Preheat broiler. Set ramekins on a baking sheet and broil until golden.
Caramelized Onions & Goats Cheese Tartlets
Caramelized Onions & Goats Cheese Tartlets paired with Rietvallei JMB Cabernet Franc 2016.
These red wine caramelized onion and goats cheese puff pastry tartlets are easy to make, elegant, and simply delicious.
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 of goat cheese (25g per tartlet)
Method:
- Heat the oil in a pan on low heat and fry the onions until softened but not browned, about 10-15 minutes.
2. Add ½ the red wine and deglaze the pan, allowing all the liquid to slightly reduce, this takes about 5 min.
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 reduced.
5. Place your puff pastry sheets on a floured surface and cut out the circles to the desired size. You could also cut the pastry into 4 x squares. This way you better optimize 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 caramelized onion.
9. Top with the goat’s cheese (you can either crumble this or cut it into discs), scatter over fresh thyme leaves and return to the oven to bake for a further 20 minutes.
Creamy Lemon Butter Garlic Prawns
Creamy Lemon Butter Garlic Prawns paired with Rietvallei JMB Chardonnay 2019.
One of the best prawn dishes you’ll ever have, served by itself or over a bed of white rice.
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 2 minutes then add the white wine and deglaze the pan, add the paprika. Stir everything together, cook for about 2 min, turn the prawns around every min. Add salt and pepper to taste. Now add the mayo and stir, cook for another 1 min.
3. Remove from pan immediately and transfer to a plate, drizzle over all the sauce from the pan. Sprinkle over some coriander.
Mussels in Creamy Lemongrass Sauce
Mussels in Creamy Lemongrass Sauce paired with Rietvallei Sauvignon Blanc 2020.
A great seafood dish perfect for summer, the flavours are simple yet complex. Best served with fresh bread and some chopped parsley on top of the mussels
Ingredients:
250 ml Rietvallei Classic Sauvignon blanc 2020
1 stick of lemongrass, bruised
Chopped parsley
1kg fresh mussels per person
1 small onion, chopped
50g butter
500 ml cream
juice of 1 lemon
salt and pepper to taste
Method:
1. First you have to clean the mussels by removing the beards and wash the outside of the shell properly to remove any dirt.
2. In a medium-sized pan, fry the onions in the butter, add the lemongrass and lemon juice, now add the cream and bring to a boil for 2-3min, season to taste with salt and pepper, then reduce heat back to a simmer.
3. Separately, take a large pot and put it on high heat with the lid on for 4-5 minutes until smoking hot.
4. Drop all the mussels in the pot, add the wine, put the lid on, and steam until all the mussels open up, remove the ones that have not opened, and discard.
5. Transfer the mussels into the pan containing the sauce, If you like you can add some of the mussel cooking liquid to thin out the sauce.
Salmon Mouse Fold-overs
Smoked Salmon Fold-Overs paired with Estéanna Sauvignon Blanc.
This recipe is always a crowd favourite at wedding or dinner events, it’s easy to make at home and simply delicious, a great dish to impress your friends or family.
Ingredients:
200g Sliced smoked salmon
1 Avocado
Salt & Pepper
Lemon Juice
Rocket
Balsamic Reduction
Method:
1. Line a sheet pan with Glad Wrap
2. Place the Salmon pieces individually on the sheet pan
3. Cut the avocado finely. Squeeze lemon juice and sprinkle salt & pepper over the top to taste
4. Dish the avocado into the centre of the Salmon and fold closed
5. Close the Glad Wrap over and roll it up.
6. Place in the fridge for 4 hours or overnight
When ready to serve, plate the Smoked Salmon Fold-Overs, drizzle with Balsamic reduction and decorate the plates with lemons, baby salad leaves and capers.
Apple and Quince Crumble
Apple and Quince Crumble with Rietvallei 1908 Muscadel.
Nothing says Autumn quite like an apple crumble. This comfortingly cosy dessert is made all the more warming with the addition of tenderly poached quince and a few measures of Rietvallei Muscadel. Cheerful red Royal Gala apples are roasted in honey, bay and Muscadel and blanketed under a mixture of oats, sticky brown sugar and butter. Make the quince ahead of time, as the excess is delicious with custard for a speedy after-dinner treat.
An ideal addition to a seasonal fruit crumble, Rietvallei’s Muscadel features a floral Muscat bouquet with typical raisin sweetness and an intensely rich flavour that complements the freshness of apple and spiciness of the poached quince.
Apple and Quince Crumble
Prep time: 2 hours /Cook time: 30-40 mins /Serves: 6-8
Ingredients:
500g red apples, washed (roughly 6)
2 tablespoons of runny honey
2 bay leaves
Juice of half a lemon
100ml Rietvallei Muscadel
50g sticky brown sugar
100g porridge oats
100g plain flour
50g cold butter
250ml of poached quince, drained and 150ml of liquid reserved
For the quince (makes 500ml)
3 large quinces
500ml water
200ml white sugar
3 star anise
5 cloves
1 lemon, zested and juiced
1 large sprig of rosemary
Method:
- Combine the water, sugar and aromatics in large pot over medium heat. Gently stir to dissolve the sugar and let the mixture reduce into a thin syrup. Remove the rosemary sprig and discard.
2. Peel and slice the quinces into eighths. Immerse them in the syrup and cook on low heat for 25 to 30 minutes or until the fruit is pale pink and tender. Gently transfer the quince into a sterilised jar and pour over the syrup along with the star anise and cloves. Seal tightly and refrigerate after opening. Serve after 2 days.
3. For the crumble, preheat the oven to 200°C. Core and halve the apples, removing the peel if desired. Arrange the apples in a roasting dish with the bay leaves and pour in the Muscadel and lemon juice. Drizzle over the honey and roast the apples for 25-30 minutes or until soft. Arrange the baked apples in a buttered tart dish and add the quince and 150ml of the poaching liquid. In a bowl, combine the brown sugar, oats and flour and use your fingers to work in the cold butter until a crumbly texture is achieved. Spoon the crumble over the top of the apples and quince and bake in a 200°C oven for 30-40 minutes until the crumble is browned.
Serve the crumble with ice cream and/or custard and a glass or two of Rietvallei Muscadel.
