Chilling in Arniston Bay…

Pour a glass

Intense aromas of gooseberries, passion fruit, green and yellow peppers and hints of tropical fruit on the nose – Try our Arniston Bay Sauvignon Blanc Semillon. Read more… Stellenboschvineyards

Wine quote for the midweek…

Have a glass of Rosé

Having a relaxed and light dinner tonight? Why not pair it with a glass of  our Arniston Bay Rosé. A refreshing rosé with strawberry and violet aromas.

Wine quote of the day…

‘Wine is inspiring and adds greatly to the joy of living.’ – Napoleon Bonaparte

Love is everywhere this month!

Honey and soy glazed salmon

For a perfect midweek lunch idea, try this delicious honey and soy glazed salmon recipe. Lovely with a glass of Arniston Bay.

 

Ingredients

 

SALAD:

1/2 cucumber, either finely julienned or spaghetti stripped

1 small sweet red pepper, cut into tiny jewel sized pieces

2 scallions, finely diced

several pink radishes, cut into wafer-thin rounds

 

DRESSING:

1 Tbs avocado oil or ground nut oil

1 tsp sesame seed oil

1 Tbs rice wine vinegar

1/2 tsp castor sugar

1/2 tsp poppy seeds

1/2 tsp black sesame seeds

salt and pepper, to taste SALMON:

4 125g salmon portions

1/2 tsp ground coriander

1 pinch chilli flakes

zest of 1 lime

2 tsp honey

2 Tbs light soy sauce

juice of 1 lime

sea salt flakes

micro herbs, to finish

 

Method

For the salad, whisk all the dressing ingredients together until combined. Place all the prepared salad ingredients in a bowl and pour over the dressing. Toss lightly and set aside while you prepare the salmon.

Heat a pan until hot. Do not add oil to the pan as it will smoke and burn. Rather, drizzle the fish with a little flavourless nut or olive oil. Season on both sides with coriander, chilli, lime zest and sea salt flakes. Once the pan is hot, place the salmon skin side down in the pan and cook 3-4 minutes. Turn over and continue to cook until the pink flesh is opaque or done to your liking.

Drizzle with the honey, soy sauce and lime juice. Turn the salmon over so that the glaze coats the fish on all sides. Remove from the pan, cover with foil and allow to rest for a minute or two. Divide the cucumber salad between four plates, place the salmon fillet on top and finish with a handful of colourful micro-herbs.

 

Recommended wine: Arniston Bay Sauvignon Blanc

Source: Food24.com

Spicy grilled chicken wrap

Try this fantastic grilled chicken wrap with charred corn and avo salsa recipe. Delightful as a weeknight dinner and with a glass of Arniston Bay.

 

Ingredients:

  • 4 free-range chicken breast fillets
  • 2 Tbs olive oil
  • 2 Tbs cajun or peri peri spice blend
  • 2 tsp smoked chilli flakes
  • 2 cloves garlic – crushed
  • Juice of 1 lemon
  • Salsa:
  • 4 corn cobs
  • olive oil
  • 1 large ripe avo – peeled, pip removed and diced
  • 1 handful fresh coriander – finely chopped
  • 1 bunch spring onions – thinly sliced
  • Juice of 1 lemon
  • 1 clove garlic – crushed
  • 1 green chilli – seeds removed and chopped (optional)

 

Method:

Massage the olive oil, spices, garlic and lemon onto the chicken breasts. Allow to stand while grilling the corn.

Heat up a griddle pan, rub some oil onto the corn and grill until cooked through and slightly charred on all sides. Will take +- 15 minutes. Set aside.

In the same griddle pan, grill the chicken breasts for +- 14 minutes turning once or twice. Set aside and allow resting for 5 minutes before slicing.

Slice the corn off the cobs. In a medium bowl, combine the corn with the remaining salsa ingredients.

Serve the sliced chicken and salsa with warm wraps.

 

Recommended wine: Try the Arniston Bay Sauvignon Blanc with this meal.

Source: food24

Arniston Bay Wines- Inspired by the sunny skies and pristine beaches of the quaint fishing village.

Grilled salmon salad

Try this lovely grilled salmon salad recipe with our Arniston Bay Rosé. A perfect light meal to enjoy with some friends.

 

Ingredients:

  • DRESSING:
  • 1 small clove of garlic, crushed
  • 80 ml olive oil
  • 25 ml white wine vinegar
  • 5 ml Dijon mustard
  • 10 ml chopped dill
  • 15 ml freshly-squeezed lemon juice
  •  salt, sugar and black pepper to taste
  •  SALAD:
  • 200 g fresh asparagus, steamed
  • 500 g baby potatoes, boiled
  • 30 ml freshly-squeezed lemon juice
  •  salt and freshly ground black pepper
  • 600 g (4 portions) fresh salmon
  • 10 ml chopped dill
  • 45 ml freshly squeezed lemon juice
  •  salt and black pepper
  •  oil for frying
  • 20 ml butter, softened
  •  to serve: grilled limes and fresh dill Method:

    Preheat the oven to 190°C.

    Make the dressing by combining the garlic, olive oil, vinegar and mustard in a bowl or blender and whisk together well. Season the dressing with the lemon juice, sugar, salt and pepper. Allow to stand for 5 minutes and then taste again, adding more salt, sugar, or pepper as desired. Place the asparagus and new potatoes in a bowl and drizzle with dressing, toss to coat.

    Season the salmon with the dill, lemon juice, salt and black pepper. Heat the oil in a large frying pan, and when hot, add the salmon and grill on both sides. Place the salmon on a baking tray that has been sprayed with non-stick spray. Place 5 ml (1 t) of butter on top of each portion of salmon.

    Bake the salmon in a preheated oven for 10 minutes. Serve the salmon immediately with the salad.

    Source: food24

Mushroom crust pizza

Treat your taste buds with this delicious mushroom crust pizza recipe. Perfect for a light dinner and with a glass of Arniston Bay. Ingredients:
  • 4 large brown mushrooms
  • 15 ml olive oil
  • 125 g grated mozzarella cheese
  • 2  red peppers – diced
  • 4 spring onions – chopped
  • 4 slices of salami – diced
  • Salt and pepper for seasoning

Method:

Preheat the oven to 200ºC.

Slice the mushrooms and pack them on the baking sheet, overlapping the pieces to ensure there are no holes. Season with salt and pepper to taste and drizzle with olive oil.

Bake for 15 minutes.

Scatter the remaining ingredients on top of the mushrooms and bake for another 10 minutes or until the cheese has just melted.

 

Recommended wine: The Arniston Bay Sauvignon Blanc.

Source: food24

 

Creamy Dijon chicken

Have a relaxing weeknight dinner with this creamy Dijon chicken recipe. Share it with some friends and with a glass of Arniston Bay.

 

Ingredients:

  • 4 large skinless & de-boned chicken breasts (Left whole, cubed or flattened)
  • 2 large leeks, finely sliced
  • 2 garlic cloves, crushed
  • 250 ml cream
  • 2 tsp Dijon mustard
  • 1 tspwholegrain mustard
  • juice of 1/2 lemon
  • salt & pepper to taste
  • fresh parsley to serve
  • olive oil for frying
  • starch of your choice to serve

 

Method:

Heat the oil in a large frying pan and fry the chicken until cooked through and browned. Remove from the pan and set aside.

Fry the leeks and garlic until fragrant and softened (about 5 minutes). Add the cream, mustards and lemon juice and allow to simmer and reduce for 3 minutes. Add lemon juice and place the chicken back into the sauce. Season to taste and serve with the starch of your choice and a sprinkling of chopped parsley.

 

Recommended wine: Try the Arniston Bay Chenin Blanc Chardonnay.

Source: food24

Chocolate macaroons

Try this delicious Chocolate macaroons recipe with a glass of Arniston Bay. Quick and easy to make and lovely for an after dinner treat.

 

Ingredients:

  • 110 g almond flour
  • 200 g icing sugar
  • 2 Tbs cocoa powder
  • 90 g egg whites – 3 large egg-whites
  • 1 pinch cream of tartar
  • 40 g caster sugar
  • Filling:
  • 250 g 70% cocoa rich chocolate
  • 125 ml cream

Method:

Pre-heat the oven to 150ºC.

In a food processor, blend the icing sugar and almond flour.

In an electric cake mixer, beat the egg whites until they are foamy, then add the cream of tar tar.

Continue to mix and once the mix starts looking like shaving-cream, add the caster sugar in small amounts (about a spoon at a time).

Blend the egg white mixture until it forms stiff peaks.

Sift the icing sugar and almond flour, and process the larger bits of almonds that don’t fit through the sieve.

Fold the blend of  icing sugar and almond flour into the egg-white mixture.

Fold until the mixture resembles a thick cake/crumpet batter.

Place the mixture into a piping bag and pipe small rounds onto baking paper.

Leave the piped out rounds to stand until a skin forms on the surface of the macaroons.

When the surface can be touched without leaving a trace of batter, place the macaroons into the oven and bake for 15-17 minutes or until the macaroons come away from the parchment paper when lifted.

 

Recommended wine: Arniston Bay Merlot

Source: food24

 

Crumbed chicken breasts

For a relaxing weeknight dinner, try this crumbed chicken breasts stuffed with ham, cheese and mushroom  recipe.  Great with a glass of Arniston Bay. Ingredients:
  • 1 onion, sliced into rings
  • 200 g fresh mushrooms, sliced
  • oil
  • 4 slices ham
  • 4 thick slices Cheddar cheese
  • 8 chicken breast fillets, flattened with the palm of your hand
  • salt and pepper to taste
  • 2 eggs, beaten
  • cake flour for rolling
  • white breadcrumbs for rolling
  • oil for frying

 

Method:

Preheat the oven to 180 ºC.

Spray a baking tray with non-stick spray.

Sauté the onion and mushroom in a little oil until the onion is soft. Remove from the pan and cool.

Place a slice of ham and a slice of cheese in four of the chicken breast fillets. Spoon a quarter of the mushroom mixture into each breast. Season well with salt and pepper.

Secure each parcel with a piece of string. Season on the outside with salt and pepper to taste.

Dip each chicken breast package in the egg, then in cake flour and then in egg again. Roll in the breadcrumbs and refrigerate for a few minutes.

Heat enough oil for shallow-frying in a pan and fry the chicken breast packages until golden brown on the outside. If still not done, place on the baking tray, cover with aluminium foil and bake for 10-15 minutes in the oven until done. Serve with vegetables.

 

Recommended wine: Try the Arniston Bay Sauvignon Blanc.

Source: food24

 

Quick Pairing Tip

Having seafood this weekend, then try it with a glass of Arniston Bay Sauvignon Blanc.

 

A new take on an old classic!

From a beautiful Arniston, have a lovely weekend!

Arniston Bay Cabernet Sauvignon

Perfect with roast beef or lamb, try our Arniston Bay Cabernet Sauvignon. A deep red Cabernet Sauvignon with a nose of red currant and a hint of nutmeg.

ARNISTON BAY LAUNCHES A MAJOR FAIRTRADE WINE MOVE IN THE UK

A pioneering Fairtrade winery Stellenbosch Vineyards is converting some of its Arniston Bay wines to Fairtrade, in collaboration with a leading UK retailer.

The launch of four new Fairtrade-certified wines under the Arniston Bay brand is a ground-breaking move for the 4th largest South African wine brands (by volume) in the UK. In annual volume sales terms, this launch represents one of the largest Fairtrade wine deals to be carried out.

The Arniston Bay wines, a Red and a White both in BiB 3L and bottle (75cl) format bearing the Fairtrade mark, will be available for purchase in the Co-operative in the autumn.

Both businesses are key Fairtrade pioneers, with Stellenbosch Vineyards being responsible for Thandi – the first Fairtrade wine brand in the world – and the Co-operative pioneering its own extensive range of own-label Fairtrade wines ten years ago.

As well as guaranteeing a better price for the grapes, the Fairtrade Mark means the 122 workers, and 68 families, who work at the grape producing vineyard in South Africa’s rural Breede River Valley also receive a Fairtrade social premium. Social projects – including a preschool children’s facilities, a school bus, after-care facilities, community halls for adult leisure activities and sports development – are approved by the Fairtrade Farmworker Trust which is formed of the vineyard’s workers.

This major collaboration, between Arniston Bay and the Co-operative, also represents a step change for the fortunes of Fairtrade wines in the UK, sales of which are already booming (+24% volume in 2013). Through the Co-op’s commitment to the wines, the UK Fairtrade wine market should see a 30% growth in volume sales over the next year with this addition.

The Co-operative’s Fairtrade senior wine buyer Ed Robinson said: “This step represents a natural progression for us, developing on the success of our well-established Own Label range. Working with Stellenbosch Vineyards to convert the world-renowned Arniston Bay wines to Fairtrade represents a massive achievement for all those involved and will make a real, tangible difference to those who matter the most – the people on the ground responsible for making the wines.”

Anna Pierides, Wine Manager at the Fairtrade Foundation, added: “It is fantastic that the Fairtrade wine pioneer Stellenbosch Vineyards has made a further commitment to Fairtrade.

“Fairtrade aims to ensure a better price, decent working conditions and fair terms of trade for millions of producers and farmers around the globe. This launch will help ensure more producers and workers in South Africa will benefit from a better price and the additional Fairtrade Premium, whilst building on the continuously growing Fairtrade wine market.”

The charismatic Camembert

The charismatic Camembert is a soft, creamy, surface-ripened cow’s milk cheese. First production of this cheese was in the late 18th century at Camembert, Normandy in northern France.

Each cheese surface is sprayed with an aqueous suspension of the mould Penicillium camemberti and then left to ripen for at least three weeks.

A wonderful wine to pair with camembert is a Chenin Blanc Chardonnay and a great example is the Arniston Bay Chenin Blanc Chardonnay. This blend is brimming with fruit flavours of guava and kiwi fruit, supported by well-balanced acidity.

Read more on this wine… stellenboschvineyards

Sounds good to me!

Beetroot and cottage cheese baguette

Here’s a healthy early dinner snack idea. Quick and easy to make, lovely in taste and great with a glass of Arniston Bay. Ingredients:
  • 1 baguette
  • 2-3
  • cooked beetroots
  • chunky cottage cheese
  • pomegranate pips
  • leafy greens of your choice
  • salt and pepper to taste

Method:

Slice the baguette through.

Slice the beetroots into rounds. Layer the salad leaves first, place the beetroot rounds on top of that and dollop the cottage cheese on top of the beetroot.

Sprinkle the pomegranate pips for added nutrients and flavour.

 

Recommended wine: Lovely with a glass of Arniston Bay Sauvignon Blanc.

Source: food24

Beef stir-fry

Enjoy an easy to make Asian style dish. This beef stir-fry recipe has incredible flavours to pair well with a glass of Arniston Bay.

Ingredients:

  • 1 Tbs vegetable oil
  • 400 g beef strips or sliced rump
  • 150 g egg noodles, cooked al dente
  • 1 pkt spring onions, sliced
  • ½ green pepper
  • ½ red pepper
  • 2 carrots, julienne
  • ½ broccoli, broken into florets
  • For sauce:
  • 3 Tbs black bean sauce
  • 1 tsp honey
  • 2 ml corn flour
  • 1 tsp soya sauce
  • Fresh coriander

 

Method:

Heat oil in a wok until it is smoking hot, fry the beef strips until almost done.

Remove and set aside.

Add the onions and peppers, fry for a minute, then add the carrots and broccoli, fry for another minute.

Mix all the sauce ingredients together to form a paste.

Add the meat back into the wok, heat through and add the sauce, continue frying until glossy and thickened.

This will take no more than a few seconds.

Toss in the cooked noodles and some coriander, mix well and serve immediately.

 

Recommended wine: Try the Arniston Bay Chenin Blanc Chardonnay.

Source: food24

So true…

Pork with lentils

Ingredients:
  • 10 spring onions- chopped
  • 200 g celery- chopped
  • oil and butter for frying
  • 500 ml cooked lentils
  • 250 g cherry tomatoes- halved
  • salt
  • freshly ground black pepper
  • 50 ml apple juice
  • 500 g pork fillets

 

Method:

Sauté the chopped celery and spring onion in a mixture of oil and butter until soft.

Add the cooked lentils and stir-fry for 1 minute.

Add the halved cherry tomatoes and season to taste with salt and pepper.

Add the apple juice and stir-fry for another minute. Keep warm.

Cut the pork fillets into 1,5 cm thick slices, season with salt and pepper and fry in a mixture of oil and butter until golden brown.

 

Recommended wine: Try the Arniston Bay Merlot with this meal.

Source: food24

 

A fantastic recharge idea…

Looking for a refreshing treat, try our Infusions.

They’re widely available nationally and ready for your enjoyment!

Hope your week is as relaxing as this…

Wise words…

‘The voice of the sea speaks to the soul. The touch of the sea is sensuous, enfolding the body in its soft, close embrace.’

Bringing the beach to your home…

When decorating the table like this and serving Arniston Bay, you’ll taste the sunshine!

Lovely pic…

Wise words…

Great quote…

‘The three great elemental sounds in nature are the sound of rain, the sound of wind in a primeval wood, and the sound of outer ocean on a beach.’ - Henry Beston

Arniston Bay Infusions

Looking for a refreshing treat, try our Infusions.

They’re widely available nationally and ready for your enjoyment!

Great quote…

‘It’s hard for me to put into words why I like the beach so much. Everything about it is renewing for me, almost like therapy…Beach Therapy.’ – Amy Dykens

A room with a sea view and wine, can it get any better?

What you need to know about ‘wine legs’

What does it mean when a wine is said to have “legs” or someone refers to “tears of wine”? Wine legs are the droplets that form in a ring on the glass above the surface of a glass of wine or other alcoholic beverage.

These legs, or tears as the French refer to them, are the streaks of wine forming on the side of the wine glass. The legs were once thought to be associated with a wine’s quality (the more legs, the higher the quality). However, the legs have more to do with physics, the wine’s surface tension and alcohol content, than perceived quality.

Wine is a mixture of alcohol and water, the alcohol has a faster evaporation rate and a lower surface tension than water, effectively forcing the alcohol to evaporate at a faster rate. This dynamic allows the water’s surface tension and concentration to increase, pushing the legs up the glass until the surface tension pushes the water into beads. Finally, gravity wins the battle and forces the liquid to tear down the glass in a defeated streak. Still not convinced that it’s physics and not quality that drives this phenomenon?

Try covering your next glass of Arniston Bay wine and see if the legs present dramatically decrease when covered compared to when open. No evaporation, no legs.

Source: wine.about.com

Cauliflower couscous

Here’s a delightful midweek dinner idea. Lovely flavours to pair perfectly with a glass of Arniston Bay.

Ingredients:

  • 200 g baby tomatoes
  • olive oil for drizzling
  • salt and black pepper
  • 1 head of cauliflower – 500g
  • 2 tsp baharat or mixed spice
  • 1 Tbs olive oil
  • 2 Tbs water
  • 400 g cooked smoked haddock, flaked. You can replace it with any other cooked and flaked fish
  • 1/2cupcooked peas
  • ½ cup finely chopped raw broccoli stems and florets
  • 1 disc feta cheese, cubed or crumbled
  • 1 handful chopped parsley
  • 3Tbs toasted flaked almonds

 

 

Method:

Preheat the oven to 200ºC

Drizzle the tomatoes with some olive oil, season with salt and pepper (and a bit of chili – optional) and roast for 10 minutes until the skins are wrinkled and pierced.

Break the cauliflower into florets and pulse to a ‘crumb’ (must resemble fresh breadcrumbs) in a food processor. Do this in a few batches so that the crumb does not become too fine.

Place the cauliflower in a casserole dish (non stick or cast iron and with a lid) add the water and oil and stir fry over a moderately high heat for about 4 minutes. Add the baharat and a pinch of salt and stir fry for another 4 minutes.

Add the fish, peas, broccoli and tomatoes and gently mix through the cauliflower trying not to break the fish too much. Switch off the heat, place a lid on the pan and let it stand for about 5 minutes until heated through.

Mix in the feta and parsley and check the seasoning.

Top with toasted flaked almonds and serve.

 

Recommended wine: Lovely with a glass of Arniston Bay Sauvignon Blanc.

Source: food24

Easy beef enchiladas

Here’s a quick and easy beef enchiladas recipe to try the weekend. Lovely flavours to pair perfectly with a glass of Arniston Bay.

 

Ingredients:

  • 4 wholewheat flour tortillas
  • 1 tin chopped tomatoes – Mexican Flavor
  • 1 big onion, chopped
  • 1 tsp ground cumin
  • 1 clove garlic
  • 1 chopped chili or 1 dry chili
  • a little olive oil
  • salt and pepper
  • 2 tsp sugar (optional)
  • 1 tin red kidney beans, drained and rinsed
  • 500 g beef strips or ground beef
  • 250 ml sour cream
  • 1 cup grated strong cheese
  • fresh coriander

 

Method:

Heat the oil in a pan, add the cumin and garlic and stir-fry the strips of beef for a couple of minutes or until they are  brown and cooked. Add the beans and stir through. Season, remove from pan  and keep warm. In the same pan, add a little more oil, sauté the onions until they have browned, add the tomatoes, salt, pepper, chili (the dry one you keep whole ) and sugar. Cook for a couple of minutes to reduce the sauce somewhat. Now spoon some of the beef en beans in each tortilla, roll it up and place in a casserole. Cover with the tomato sauce and sprinkle the cheese over the top. Bake in oven until hot and bubbly. When it is ready to eat, spoon some sour cream on top and finish off with some fresh coriander.

Recommended wine: Try the Arniston Bay Chenin Blanc with this dish.

Source: food24

Coconut chicken

For a delightful midweek dinner treat, try this Tender chicken strips coated in toasted coconut recipe. Ideal for great times, with a glass of Arniston Bay.

 

Ingredients:

  • 4 large chicken breasts
  • 1 egg
  • 80 g desiccated coconut
  • Good pinch of salt and pepper
  • oil for frying
  • Dipping sauce:
  • 80 ml Sweet Indonesian soya sauce
  • 30 ml rice vinegar
  • 2 Tbs sesame oil

 

Method:

Cut each chicken breast into 4-6 equally sized strips.

Whisk the egg in a bowl.

Pour the coconut onto a small plate and mix together with the salt and pepper.

Place a non-stick frying pan on medium heat and pour in a good glug of oil (about 4 tbsp).

Dip the chicken strips, one by one, into the egg (allowing the excess to drip off) and then into the coconut. Cover and press into the coconut, ensuring each strip is well coated, then place away from you into the frying pan.

Fry in batches, turning 2 or three times until the strips are golden and cooked through (about 6-8 minutes per batch).

Discard leftover coconut in the pan between batches and add more oil as needed.

Serve hot or cold.

 

Recommended wine: Perfect with the Arniston Bay Chenin Blanc.

Source: food24

 

Quote of the day…

“The three great elemental sounds in nature are the sound of rain, the sound of wind in a primeval wood, and the sound of outer ocean on a beach”- Henry Beston

Chicken noodle soup

Here’s a great recipe to fight off the winter cold. Try this chicken noodle soup recipe with some guests and a glass of Arniston bay.

Ingredients:

  • 2 mielies
  • Gluten free pasta
  • 2 roast chicken breasts, skins removed and sliced)
  • 1 onion, diced
  • 3 celery sticks, sliced
  • 3 carrots, sliced
  • 1 l vegetable or chicken stock (gluten free)
  • 200ml coconut milk
  • 1 tsp fish sauce
  • 1 handful chives, chopped
  • 2 spring onions, chopped
  • 1 tsp nutmeg
  • 1 tsp chili flakes
  • Fresh coriander for serving
  • Grape seed oil for frying
  • Herbal salt and cracked black pepper,to taste

 

Method:

Put meilies on to boil for about 5 minutes until they turn bright yellow – remove corn from the cob. Put pasta onto boil – do not overcook, make sure it is slightly underdone because it will cook in the soup. Fry the onion in grape seed oil, or any other healthy oil, until translucent. Add the celery and carrots and fry for a further few minutes. Add in the stock and the coconut milk. Add the fish sauce, nutmeg, chilli flakes and salt and pepper to taste. Add in the corn, chives, spring onion and chicken. Bring to the boil and then simmer for 10 minutes. Just before serving, add in the cooked pasta and the coriander. Serve while still piping hot.

Recommended wine: Perfect with a glass of Arniston Bay Chenin Blanc.

Source: food24

A relaxation tip…

Be a little shell-fish and pour yourself a glass of Arniston Bay!

Mozzarella chicken

This mouth-watering Crispy fried chicken breasts with a salsa and grilled cheese recipe, is perfect for a weeknight dinner. Quick and easy to make and lovely with a glass of Arniston Bay.

Ingredients:

  • 4 plump chicken breasts, skinned and de-boned
  • 4 Tbs flour
  • salt/pepper
  • 2 eggs, slightly beaten
  • soft breadcrumbs
  • 2 Tbs fresh chopped parsley
  • vegetable oil
  • Salsa:
  • 500 baby tomatoes, halved
  • a big handful of chopped basil
  • a pinch of sugar
  • salt/pepper
  • zest of a lemon
  • a squirt of lemon juice
  • vegetable oil
  • 1 cloves garlic, crushed
  • Topping:
  • 3 balls of fresh buffalo mozzarella, sliced
  • 4 Tbs grated parmesan cheese

 

Method:

First butterfly the chicken breasts and then taken them through the crumbing process. Have 3 bowls ready, one with the seasoned flour, one with the beaten egg and the last one with the breadcrumbs. Dip the butterflied chicken in the flour first, shaking off all excess flour. Next, dip it into the beaten egg and lastly in the bread crumbs. Heat some vegetable oil in a big skillet and fry the chicken breasts until they are golden brown and crispy. Preheat the oven to 180°C. In a smaller pan, heat some vegetable oil and add the tomatoes, basil and all the other ingredients for the salsa. Toss these ingredients in the pan over a high heat until the tomatoes start to break up, but not completely fall apart. Taste for seasoning and adjust. Spoon some of this tomato mixture on each chicken breast and arrange 2-3 slices of mozzarella on top. Finish off with some grated Parmesan and bake in the oven for about 8-10 minutes. Serve with some sauteed spinach or a side salad.

Recommended wine: Try the Arniston Bay Sauvignon Blanc with this meal.

Source: food24

Pork steaks on cauliflower mash

In the mood for a delightful dinner that’s quick and easy to make, then try this pork steaks on cauliflower mash recipe. Terrific flavours to pair excellent with a glass of Arniston Bay. 

Ingredients:

  • 4 pork neck steaks
  • Freshly ground salt and pepper
  • 15 ml butter
  • 50 g diced pancetta
  • 2-3 leeks – thinly sliced
  • 1 clove garlic – crushed
  • 2 sprigs of thyme
  • 60 ml Arniston Bay Sauvignon Blanc
  • 30 ml sherry
  • 250 ml cream
  • 500 g cauliflower florets – steamed until tender
  • 30 ml butter
  • Salt, pepper and nutmeg to taste

Method:

Season the pork steaks with salt and pepper.

Heat a little olive oil and butter in a frying pan until bubbling. Add steaks and fry each side over moderate heat for 4 minutes per side or until cooked through.

Remove and set aside to rest.

Add the Pancetta to the pan and fry until crispy. Add the leeks, garlic and thyme and sauté until glossy and softened.

Add the wine and sherry and fry until this liquid cooks away.

Add the cream and gently cook until reduced and thickened to desired consistency. Season to taste. Cauliflower mash:

Drain cauliflower well and squeeze any excess liquid out.  Add butter and mash until smooth and season to taste.

Place the pork steaks on a bed of mash and pour generous amounts of sauce all over.

Eat immediately.

 

Recommended wine: Try it with a glass of Arniston Bay Sauvignon Blanc.

Source: food24

Thought of the day…

Haloumi wraps with curried peach chutney

Here’s a perfect little dinner idea. This haloumi wrap with curried peach chutney recipe is a sure winner. Lovely in taste and great with a glass of Arniston Bay.

 

Ingredients:

  • 250 g haloumi cheese
  • 2 eggs
  • 200 g cake flour
  • ½ tsp salt to taste
  • ½ tsp pepper to taste
  • 30 g fresh herbs
  • 150 g fresh breadcrumbs
  • ½ cup vegetable oil
  • 5 tortilla wraps
  • 1 bunch rocket
  • 10 baby tomatoes- halved
  • 2 spring onions – finely chopped
  • store-bought curried peach chutney

 

Method:

Slice the haloumi into 10 even-sized strips.

In a mixing bowl, beat the two eggs and season with salt. Place the flour in another bowl and in a 3rd bowl, the breadcrumbs that you have seasoned with salt, pepper and chopped fresh herbs.

Dip the cheese into the egg mixture, then the flour, back into the egg mixture and lastly into the breadcrumbs. If you have time, place the crumbed cheese in the fridge for about 20 minutes.

Heat the oil in a shallow pan and fry the cheese strips until golden brown and crispy. Drain on kitchen paper. To assemble, place some rocket on a tortilla wrap, top with tomato, spring onions and lastly the crumbed haloumi.

Serve with lemon wedges and some store-bought curried peach chutney.

 

Recommended wine: Try it with a glass of Arniston Bay Chardonnay.

Source: arniston-bay

Hasselback potatoes topped with brie

For a quick little starter idea at your next get-together, try this Hasselback potatoes topped with brie recipe. It’s really quick to make and perfect with a glass of Arniston Bay.

Ingredients:
  • 14 medium potatoes
  • 1 glug Finest extra-virgin olive oil
  • 1 Pinch salt and milled pepper
  • 2 slices brie – roughly chopped
  • 6 Tbs cranberry sauce/jelly
  • 1 packet whole hazelnuts -roughly chopped

 

Method:

Make multiple slices in each potato. Cut about 3/4 through and space slices 2mm apart.

Rub slices with olive oil, season and bake at 180°C for 25-30 minutes until tender, crispy and beginning to brown at the edges.

Mix the brie, cranberry jelly and nuts, and dollop onto each potato.

Bake for a further 5 minutes until topping has melted.

Serve immediately.

More good ideas: - Serve with a crunchy green salad for a light supper - Use sweet potatoes in place of regular potatoes - Replace brie with any soft cheese

 

Recommended wine: Try the Arniston Bay Chenin Blanc with these treats.

Source: food24

Homemade butter chicken

For a perfect midweek dinner, try this homemade butter chicken recipe. A spicy, rich and delicious chicken curry, lovely with a glass of Arniston Bay.

 

Ingredients:

  • 600 g deboned chicken thighs – cubed
  • 1 Tbs canola oil
  • 100 g butter
  • 2 onions – finely chopped
  • 175 ml plain yoghurt
  • 75 ml water
  • 50 g tomato paste
  • 1 tsp sugar
  • 2 tsp ground coriander
  • 2 tsp garam masala
  • 1 Tbs garlic and ginger paste
  • 1 tsp chilli powder
  • 6 cardamom pods
  • 6 black peppercorns
  • 6 dried curry leaves
  • 2 tsp corn flour
  • 125 ml cream
  • 250 ml coriander leave – roughly chopped
  • salt to taste

 

Method:

Heat the oil and butter in a medium pot, brown the chicken pieces in portions and set aside. Add the onions and sauté until soft and golden brown.

In a bowl, combine the yoghurt, water, tomato paste and sugar with all the spices. Add the chicken to this mixture and coat well. Whisk the cream and corn flour together.

Add the chicken mixture to the onions, together with the cream and simmer for 15-20 minutes, stirring occasionally. Add the chopped coriander and season to taste.

Serve with basmati rice and cucumber salad.

 

Recommended wine: Try the Arniston Bay Sauvignon Blanc with this dish.

Source: food24

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