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

Roasted butternut, chorizo and ricotta penne

Don’t waste hours in front of the stove, when you can rather sit and enjoy a glass of wine. Here’s a delightful Roasted butternut, chorizo and ricotta penne recipe. Delicious with a glass of Arniston Bay.

 

Ingredients:

  • 500 g or 1 packet chopped butternut
  • 1 handful sage leaves
  • 3 chorizo sausages, sliced
  • 250 g ricotta cheese, crumbled
  • 500 g or 1 packet organic penne
  • 1 glug Finest extra-virgin olive oil
  • 1 pinch salt and ground pepper, to taste
  • 4 sprinkles Parmesan cheese, for serving

 

Method:

Preheat oven to 180ºC.

Chop butternut into smaller chunks. Toss with sage and a glug of oil and spread onto a baking tray.

Season and roast for 20-30 minutes or until golden.

Heat a generous glug of oil in a pan and fry chorizo until crispy.

Cook pasta according to packet instructions and drain.

Toss with butternut, sage, chorizo, pan oil and ricotta.

Season and serve sprinkled with parmesan.

 

Recommended wine: The Arniston Bay Sauvignon Blanc.

Source: food24

Chicken cottage pie

Almost time for the midweek dinner. Here’s a great chicken cottage pie recipe to try. Lovely flavours and perfect with a glass of Ariston Bay.

 

Ingredients:

  • 5 large sweet potatoes – peeled and roughly cubed
  • 1 Tbs olive oil
  • 1 onion – finely chopped
  • 1 bunch clove garlic – chopped
  • 2 sprigs fresh thyme or 1/2 tsp dried thyme
  • 1 sprig fresh rosemary or 1/2 tsp dried rosemary
  • 400 g chicken mince – or mince chicken
  • breasts in a food processor
  • 1 can chopped peeled tomatoes
  • 1 Tbs chutney
  • 1 – 2 Tbs Worcestershire sauce
  • Salt and freshly ground black pepper to taste
  • ¾ cup frozen peas

 

Method:

Add the potatoes to a large pot of salted boiling water and cook for 15 minutes, or until they can be easily pierced with a knife. Remove from the heat, drain, season with salt and pepper and mash together with a little olive oil and milk -  to loosen if necessary. Set aside.

Meanwhile, fry the onions over medium heat with 1 Tbsp olive oil. Cook for 2-3 minutes until softened then add the garlic and herbs and fry for another minute.

At this stage preheat oven to 200°C.

Add in the chicken to the onions and cook until just cooked through, about 4 minutes.

Add in the tomatoes, chutney, Worcestershire sauce and a pinch of salt and pepper, and leave to simmer for a further 10 minutes.

Remove from the heat, check the seasoning, add in the frozen peas and pour into a medium-sized ovenproof dish.

Top the chicken filling with the potato mash, and a sprinkling of cheese if you like, then bake for 10-15 minutes or until the mash topping is lightly golden.

 

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

Source: food24

Lemon yoghurt chicken pasta

Midweek dinner idea: Try this creamy chicken pasta with zesty yoghurt recipe with some good times and a glass of Arniston Bay.

 

Ingredients:

  • 80 g butter
  • 4 chicken breast fillets – cut into small pieces
  • Portuguese seasoning or other chicken spice – to taste
  • ½ cup water
  • 2 cup full cream yoghurt
  • Salt and black pepper to taste
  • A handful of chopped chives
  • Zest and juice of two lemons and extra zest for garnish
  • Linguine pasta or cauliflower mash to serve

 

Method:

Heat the butter in a non-stick pan and brown the chicken, seasoning to taste.

Remove the chicken from the pan, add the water to deglaze, and keep on the heat while whisking all the spicy goodness from the bottom of the pan, creating the base of your sauce.

Add the lemon juice and zest, followed by the yoghurt and mix through until thoroughly heated.  Be careful not to let it boil. Add seasoning and herbs.

Remove from the heat and add the chicken pieces.

Serve on fresh linguine pasta or cauliflower mash. Add extra lemon zest for garnish.

 

Recommended wine: Try the Arniston Bay Chardonnay.

Source: food24

Escape to Arniston Bay

If you are looking to escape the hustle and bustle of everyday life, the tranquil and relaxing Arniston is the perfect destination.

Arniston is a small fishing village that hugs a hillside on the southern tip of Africa. Humble, thatched cottages dot the shoreline, and rare shells like the Nautilus lie in the surf.

Arniston inherited its name from the transport ship H.M.S. Arniston which ran aground here in 1815. Only six of the 378 people on board survived. Many of the homes here boast a beam or two from the Arniston.

Arniston is the only town in South Africa with two official names. The village is also called Waenhuiskrans, named after a cave in the area which was big enough to house several ox-wagons in, and which could be explored at low tide.

Arniston Bay wines embody this relaxing and tranquil region of our lovely coastline.

Source: places

Smoked haddock and sweetcorn soup

To warm up yourself, try this lovely smoked haddock and sweetcorn soup recipe. It’s easy to make and great with a glass of Arniston Bay Sauvignon Blanc Semillon.

Ingredients:
  • 500 g smoked haddock
  • 2 cup milk
  • 45 g butter
  • 3 Tbs cake flour
  • 1 cup cream
  • 3 bay leaves
  • 3 potatoes, peeled and diced
  • 250 g diced bacon (optional)
  • 1 bunch leeks, finely chopped
  • 250 g frozen sweet corn
  • 15 ml fresh dill, chopped
  • pinch of grated nutmeg
  • salt and freshly ground pepper to taste

 

Method:

Place haddock in a saucepan and add the milk, plus 600 ml water. Bring to the boil and simmer for 2 minutes.

Remove from heat, cover the pan and let stand for 15 minutes. Drain haddock and reserve 1 litre of liquid.

Remove the skin from the haddock and break into flakes.

In a saucepan, melt the butter and add flour to form a roux (paste). Gradually add reserved haddock liquid, while whisking continuously.

Bring the sauce to the boil, then stir in cream and bay leaves.

Add diced potatoes and simmer gently for 10-15 minutes or until potatoes are tender.

Heat a little oil in a frying pan and sauté the bacon until crispy.

Add the leeks and sauté until soft. Add the sweetcorn and heat until cooked through. Fold the haddock, bacon, vegetables, dill and nutmeg into soup.

Season to taste with salt and pepper.

Serve immediately, discarding bay leaves.

 

Recommended wine: Try the Arniston Bay Sauvignon Blanc Semillon.

Source: food24

Avo and mushroom beef burgers

Here’s an interesting avo and mushroom beef burger recipe. Try it with a glass of Arniston Bay and some friends.

 

Ingredients:

  • 500 g lean beef mince
  • 1 large ripe avocado – mashed
  • 15 ml lemon juice
  • 1 clove garlic – crushed
  • 1 chilli – deseeded and chopped (optional)
  • ½ tsp cumin
  • ½ cup fresh bread crumbs
  • 1 egg – slightly beaten
  • Salt and pepper
  • To serve:
  • Giant mushrooms
  • 1 Tbs olive oil
  • 1 ripe avocado
  • Tzatziki
  • Beetroot salad

 

Method:

Place all the patty ingredients into a bowl, and combine well.

Shape into burger patties and place on a greased tray, cover and refrigerate for 1 hour or until needed.

To cook:

Grill until golden brown.Brush mushrooms with avo oil, season and grill until cooked through.

To serve:

Top mushrooms with diced avocado and the patty, serve with beetroot salad and tzatziki.

 

Recommended wine: Try the Arniston Bay Sauvignon Blanc.

Source: food24

Mushroom and cheese tartlets

To delight guests, try this garlicky mushrooms baked with butter in golden pastry cups recipe. Lovely with a glass of Arniston Bay Chenin Blanc.

 

Ingredients:

  • 1 small onion – finely diced
  • 2 cloves garlic – finely chopped
  • 1  cup mushrooms of your choice – finely chopped
  • 2 Tbs olive oil + extra
  • 3 Tbs dried porcini (or other mushrooms) rehydrated in hot water to cover – chopped finely
  • 2 Tbs Italian flat leaf parsley – finely chopped
  • 250 g ricotta cheese
  • A pinch of nutmeg
  • 1/3 cup butter – melted + 2 tbs olive oil

 

Method:

Heat a pan on the stove on medium heat and add 2 tablespoons olive oil.

Fry onions till softened and starting to brown. Add garlic and stir for a few seconds.

Add chopped fresh mushrooms and a little more olive oil. Fry for a few minutes, stirring, then add porcini mushrooms.

Add parsley, stir and remove from heat, allowing to cool slightly.

In a bowl add mushroom mix to the ricotta. Add nutmeg and seasonings and mix well.

Pre-heat oven to 180°C.

Grease a mini muffin or cupcake pan – 12 holder.

Set aside three sheets of phyllo pastry, covering with a damp cloth as you work.

Use a silicon mat or wax paper and place a sheet of phyllo over.

Brush one phyllo sheet with melted butter/olive oil and lay the next sheet over and repeat with remaining two sheets.

Cut the stack of three sheets into 12 rectangle of dimensions 12 x 10 cm.

Lay each rectangle into the muffin holder – scrunch up a bit.

Fill with ricotta mushroom mixture.

Spoon a little melted butter over.

Bake for 15 minutes or until the pastry is golden brown.

 

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

Source: food24

 

Just add some Arniston Bay to taste and feel the sunshine!

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 Sauvignon Blanc and a great example is the Arniston Bay Sauvignon Blanc.

Powerful perfumed nose of sweet fruit with green pepper and grassiness. The palate is concentrated with a herbal grassy character and thick-textured fruit. A powerful wine of real personality.

Read more on this wine… Arniston-bay

Great quote for the Wednesday…

‘May your time be filled with relaxing sunsets, cool drinks and sand between your toes.’ -Anonymous

Quick baby marrow and feta frittata

A meal that’s light, healthy and quick to make, try this baby marrow and feta frittata recipe. Great when having guests over and with a glass of Arniston Bay.

 

Ingredients:

  • 10 eggs
  • 60 ml cold water
  • 9 large baby marrows
  • 75 ml butter, melted
  • salt and milled pepper
  • 60 ml feta cheese – crumbled

 

Method:

Preheat oven to 180°C.

Beat eggs with cold water.

Coarsely grate baby marrows. Sauté in 30 ml (2 tbsp) of the melted butter and season lightly.

Heat remaining butter in a shallow casserole dish or extra-large ovenproof frying pan. Sprinkle baby marrows and crumbled feta cheese into dish. Season with sea salt and milled black pepper.

Place on a rack near base of oven and bake for 6 to 10 minutes to soften. Pour eggs over and bake for 15 minutes, or until light golden brown and just firm. Grill, if desired, to brown top lightly. Serve with a fresh green salad.

 

Recommended wine: Try our sensational Sauvignon Blanc Semillon with this dish.

Source: Food24

Chicken stuffed with bacon

Here’s a lovely chicken stuffed with bacon recipe that won’t disappoint. Perfect for a relaxed dinner with a glass of Arniston Bay.

 

Ingredients:

  • 75 g cubed bacon
  • 2 chicken breasts
  • 75 g goats cheese – at room temperature
  • Salt and freshly ground black pepper
  • 1 Tbs olive oil
  • 100 g green beans – trimmed on both ends
  • Zest and juice of 1/2 a lemon
  • Small handful almonds (raw or roasted), roughly chopped

 

Method:

Fry the bacon until lightly golden, remove from the pan with a slotted spoon and set aside to drain on some kitchen paper.

Season the chicken breasts with a little salt and black pepper on both sides and then slice them open down the middle of one side, leaving the other side still attached, and flip open like a book.

Mix together the bacon and goats cheese with a fork, adding in a little extra black pepper but no salt, the goats cheese is salty enough.

Fill each breast with the filling, then close gently. Heat 1 Tbsp olive oil in a pan over medium-high heat and fry the chicken breasts for 4-5 minutes on each side, or until a golden crust has formed and the meat has cooked through. Remove from the heat and set aside to rest.

Meanwhile, cook the green beans in boiling water for 1-2 minutes, remove and refresh under cool water so that they keep their bright green colour.

Drizzle with a little lemon juice, add the lemon zest and almonds and serve immediately with the chicken.

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

Source: food24

Great quote for the Thursday…

Pan-fried Hake

Deliciously pan-fried hake with olives recipe to try this week. Lovely flavours to pair well with a glass of Arniston Bay.

 

Ingredients:

  • 1 Tbs olive oil
  • Salt and freshly ground black pepper – to taste
  • 2 hake fillets – approx 250g each
  • 1 tub olive tapenade
  • 4 Tbs finely grated parmesan or pecorino cheese
  • 100 g baby spinach leaves
  • Fresh lemon wedges
  • Fresh parsley

 

Method:

Heat a large frying pan over medium-high heat and add in 1 Tbsp olive oil. Pat the fish dry with kitchen paper and then season with salt and pepper on both sides.

Fry the fish for for about 4-5 minutes on each side, depending on their thickness, or until they have a golden crust and the flesh flakes away easily with a fork.

Remove the cooked fish fillets from the pan and allow to rest for a couple of minutes while you blanche the spinach in boiling water for 1 minute then remove and drain well. Also mix the olive tapenade and grated cheese together in a small bowl.

Spread the top side of each fish fillet with the tapenade mixture and serve immediately over the wilted spinach with a drizzle of lemon juice and some chopped fresh parsley.

 

Recommended wine: Try the Arniston Bay Sauvignon Blanc.

Source: food24

Infusions

Just a reminder that the Arniston Bay Graviola and Passion Fruit Infusion and Arniston Bay Mint Aloe and Lemongrass Infusion, which were launched last year, are now widely available nationally for summer enjoyment!

More… wine.co.za

 

This looks like a stroll to satisfaction, or the road to relaxation…

Steak and broccoli stir-fry

For a light and healthy dinner treat, try this steak and broccoli stir-fry recipe. Sit back, relax and enjoy it with a glass of Arniston Bay.

Ingredients:

  • 100 ml olive oil
  • 400 g steak (fillet or sirloin)
  • 2 strips rindless bacon
  • 200 g baby marrows, sliced diagonally
  • 250 g broccoli florets
  • 200 g green beans, sliced diagonally
  • 2 fat garlic cloves, crushed
  • 125 ml chicken stock
  • 30 ml balsamic vinegar
  • 5 ml sugar
  • 30 ml wholegrain mustard
  • 1 handful fresh basil leaves, roughly torn

 

Method:

1. Heat a frying or griddle pan. Rub olive oil into the steak and seal it over a high heat. Turn down the heat and cook to your preference. Leave to rest in a warm place.

2. Fry the bacon in a large frying pan or wok until crisp and golden brown and drain on kitchen towel.

3. Stir-fry the marrows, broccoli and beans and garlic for several minutes in the same wok. Add the stock, balsamic vinegar and sugar and let it cook for 3 minutes. Remove from the plate and stir in the basil.

4. Divide the stir-fried vegetables between four plates, spread the wholegrain mustard over the steak and cut into slices. Divide the steak slices between the plates and sprinkle the bacon on top. Serve immediately.

 

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

Source: food24

Wine Cabinet

This looks like a great beach house wine cabinet…

With some Arniston Bay wines naturally!

Gone fishing…

Blue cheese and vegetable pasta

Here’s a relaxing, quick to make and delicious weeknight meal idea. This Blue cheese and vegetable pasta will delight and pair well with a glass of Arniston Bay.

 

Ingredients:

  • 350 g pasta
  • 30 ml oil
  • 1 yellow pepper, thinly sliced
  • 5 courgettes, sliced
  • 1 aubergine, cubed
  • 200 g baby tomatoes, halved
  • 300 g broccoli florets
  • 2 cloves garlic, crushed
  • 100 g (use up to 200 g) blue cheese

 

Method:

Cook the pasta according to the instructions on the packet.

Heat oil in a wok or large frying pan.

Add the vegetables and garlic and sauté until the vegetables are slightly soft but still crisp.

Add the pasta to the wok or pan and mix well.

Serve with crumbled blue cheese and freshly ground black pepper.

 

Recommended wine: The Arniston Bay Sauvignon Blanc will pair well with this meal.

Source: food24

4 Cheese and Sweet Chilli Quesadillas

Delight your friends with these incredibly simple treats. This 4 cheese and sweet chilli quesadillas recipe is an ideal starter with a glass of Arniston Bay.

 

 

Ingredients:

  • 4 tortilla wraps
  • Sweet chilli sauce
  • ½ cup grated colchester cheese
  • ½ cup grated mature cheddar(18 months)
  • ½ cup grated pecorino or parmesan
  • 1 wheel of feta cheese, crumbled
  • Freshly milled pepper

 

Method:

Spread sweet chilli on 2 tortillas and sprinkle half of the cheese on top of each.

Dollop with a bit more sweet chilli and season with pepper.

Now cover both with the two other tortillas.

Fry each one in a ungreased non stick frying pan until golden and crispy.

Remove when the cheese has melted in the centre.

Cut into quarters and serve with tzatiki, sour cream or guacomole.

Serve with a crispy green salad.

 

Recommended wine: Try with the Arniston Bay Sauvignon Blanc.

Source: food24

Feel the beach in a glass!

Slow-roasted pork

Here’s a fantastic slow-roasted pork recipe to delight dinner guests this week. Lovely flavours to pair well with a glass of Arniston Bay.

 

Ingredients:

 

  • 1.5 kg deboned pork shoulder
  • 1 cup beer
  • 3 Tbs honey
  • 3 Tbs sweet soy sauce
  • 1 Tbs chilli sauce
  • 3 star anise
  • 3 bay leaves
  • 1 tsp hot mustard powder
  • 1 tsp chinese 5 spice
  • ½ cup water
  • 1 thumb size fresh ginger – thinly sliced
  • 3 cloves of garlic – bashed
  • a few whole peppercorns

 

Method:

Mix all the marinade ingredients together in a large container and place the meat in it.

Place in the fridge for at least 4 hours or overnight.

Preheat the over to 150ºC.

Place the joint (keep the skin on to protect the meat) in a deep casserole dish and add half of the marinade mixture with all the star anise, bay leaves, ginger, garlic and peppercorns.

Roast for about 4 – 5 hours (cover after about 2 hours to keep the skin from burning) until the pork is very tender.

Remove the skin and fat and shred the meat with two forks.

Serve with fresh seasonal sides, chili mayo and fresh coriander/parsley.

 

Recommended wine: Try with the Arniston Bay Pinotage.

Source: food24

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

Roast chicken l’orange with roast parsnips

Here’s a lovely Roast chicken l’orange with roast parsnips recipe. Ideal for a weeknight dinner with friends and with a glass of Arniston Bay.

 

Ingredients:

  • 6 pork sausages – casings removed
  • 7 ml chopped rosemary
  • 2 Tbs sage – chopped
  • 1 pinch salt and ground pepper
  • 3 fat garlic cloves – crushed
  • 1 grated peel of orange
  • 1 free range chicken
  • 80 ml parsley – stems removed
  • 60 ml butter
  • 1 orange – peeled and quartered
  • 12 parsnips – peeled and halved lengthways
  • 3 fat garlic cloves – peeled and sliced
  • 125 ml Arniston Bay Chardonnay
  • 375 ml orange juice

 

Method:

Preheat oven to 180°C.

Mix sausage meat, rosemary, sage, seasoning, garlic and orange peel together.

Season chicken cavity.

Fill neck flap with pork stuffing and smooth to round out.

Mix parsley, chopped butter and orange quarters together and use to fill cavity.

Truss chicken and place in a roasting pan.

Roast for 45 minutes.

Add parsnips and garlic and roast for another 45 minutes or until cooked through and charred.

Remove chicken from pan,add wine and orange juice, and stir over a low heat until sauce thickens.

Serve chicken and parsnips drizzled with orange sauce.

 

Recommended wine: Try the Arniston BayChardonnay with this dish.

Source: food24

Prego steak rolls

Here’s a quick and easy dinner idea to try for a weeknight dinner. Lovely flavours to pair well with a glass of Arniston Bay.

Ingredients:

  • 200 g 4 portions of rump steak (each)
  • 30 ml olive oil
  • freshly ground black pepper
  • 5 ml sugar
  • 1 packet of rocket leaves
  • 4 Portuguese rolls
  • For the marinade
  • 15 ml oil
  • 2 onion, chopped
  • 1 red pepper, finely chopped
  • 10 plump cloves garlic, sliced
  • 15 ml ground paprika
  • 125 ml dry white wine
  • 1 tin tomato purée
  • freshly ground black pepper

 

Method:

To prepare the marinade Heat the oil and saute the onion with the red pepper until soft and caramelised. Add the garlic and stir-fry for 1 min. Add the paprika and chilli and cook for 2 mins until fragrant. (You can use 1 chilli if you don’t want it to be too hot.) Add the tomato purée and the white wine and cook for a further 10 minutes to reduce and cook off the alcohol. Marinate the meat in the cooled marinade for at least two hours or, preferably, overnight.

Remove the steak from the marinade and fry it in the olive oil, in a hot frying pan, until done to your preference. Season with salt and freshly ground black pepper. Remove the meat from the pan, keeping it warm. Add the marinade to the pan along with the sugar and cook until the sauce starts to thicken. Season to taste. Place a piece of steak and some rocket leaves in each bread roll, and top with a spoonful of sauce.

 

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

Source: http://www.food24.com/Recipes-and-Menus/Easy-Weekday-Meals/Prego-rolls-20131115

Creamy mushroom pasta

Here’s a lovely pasta with mushrooms, cream cheese and chives recipe. Perfect with some company and with a glass of Arniston Bay.

Ingredients:

  • 375 g fusilli (pasta spirals)
  • 60 ml vegetable stock
  • 1 garlic clove, crushed
  • 500 g button mushrooms, thickly sliced
  • 250 ml mangetout
  • 4 spring onions, thinly sliced
  • 80 ml low-fat cream cheese
  • 125 ml low-fat milk
  • 60 ml roughly chopped Italian parsley
  • 20 ml wholegrain mustard
  • 125 ml grated Parmesan cheese
  • 40 ml finely chopped fresh chives

 

Method:

Cook the pasta according to the packet instructions, drain and keep warm. Bring the stock to the boil in a saucepan, add the garlic and mushrooms and stir-fry until tender and the liquid has evaporated.

Add the mangetout and half the spring onions and stir-fry until the onions are tender. Add the cream cheese and milk and heat, stirring continuously, until the sauce has thickened slightly.

Remove from the heat and stir in the remaining spring onions, the parsley, mustard and cheese. Sprinkle with the chives just before serving.

 

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

Source: food24

A relaxing midweek pic…

Cajun chicken burgers with lime mayonnaise

For an interesting treat, try this cajun chicken burger with lime mayonnaise recipe. Lovely flavours to pair perfectly with a glass of Arniston Bay.

 

Ingredients:

  • 1 Tbs olive oil
  • 4 rashers streaky bacon
  • 2 chicken breasts – preferably free-range
  • 1 tsp cajun spice mix
  • salt and freshly ground black pepper
  • ½ ripe avocado
  • 2 fresh hamburger rolls
  • Fresh watercress or basil, to garnish
  • Mayonnaise:
  • 1 egg
  • 1 clove garlic
  • Zest of 1 lime
  • 3 Tbs lime juice or lemon
  • Pinch of salt and freshly ground black pepper
  • 1 cup cooking oil

 

Method:

 

For the burgers

To a large frying pan on medium-high heat add the olive oil and then the bacon rashers.

Fry until golden and crispy, turning halfway through (3-5 minutes). Remove and drain on kitchen paper.

Meanwhile, halve the chicken breasts through their bellies so that you end up with 4 thin breast ‘patties’.

Season with the cajun spice mix and a sprinkling of salt and pepper.

Fry the chicken breasts in the same pan that you cooked the bacon in, on medium-high heat, until just cooked through and golden (2-3 minutes on each side).

For the mayonnaise

To a blender, add all the ingredients except the oil.

Then slowly drizzle in the oil in a constant stream with the blender on a low speed.

Continue blending until all the oil is incorporated and the mixture thickens to the usual consistency of mayonnaise.

To assemble

Dollop a little mayonnaise onto your burger buns, top with the chicken, slices of avocado, crumbled bacon bits and fresh watercress or basil.

Eat as soon as possible with extra mayo on the side.

Notes:

-If not using avocado, just use 1 cup of oil. -If you don’t have your own cajun spice mix, you can use a little ground cumin and ground coriander along with some dried thyme and smoked paprika. -For a healthy side dish, roasted sweet potato wedges, drizzled with a little honey and cinnamon for the last few minutes of cooking so that they’re golden and sticky.

 

Recommended wine: The Arniston Bay Sauvignon Blanc will pair well with this meal.

Source: food24

 

What lovely wine charms…

Perfect for a glass of Arniston Bay!

Deluxe chicken wraps

For a quick and easy dinner idea, try this deluxe chicken wrap recipe. Lovely flavours to pair perfectly with a glass of Arniston Bay.

 

Ingredients:

  • 4 heated wraps
  • 300 g mini chicken breast fillets, seasoned with lemon juice, salt and pepper and grilled for +- 8 minutes
  • 1 ripe avo – sliced
  • 2 ripe tomatoes – diced
  • 1 red onion – sliced into thin leaves
  • 10 peppadews – sliced
  • 2 wheels of feta – crumbled
  • ½ head of iceberg lettuce
  • smoked paprika mayo

 

Method:

With everything prepped, chopped and sliced, fold it in a wrap and tuck in.

Paprika mayo:

Flavour some mayonnaise of your choice with smoked paprika to your taste preference.

TIP: Try a steak and cheese version. Sliced medium rare fried steak instead of chicken, rocket instead of iceberg and mature cheddar instead of feta.

 

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

Source: food24

Hope your evening looks something like this!

Bath Wine Time

What a practical relaxing gadget… A wine time in the bath tub, removable wine glass hook. Need one of these!

Sticky lamb riblets

Here’s a great sticky lamb riblets recipe to try if you’re entertaining this week. Fantastic flavours that won’t disappoint and lovely with a glass of Arniston Bay.

 

Ingredients:

  • 125 ml chutney
  • 1 orange – juice and peel
  • 1 tsp dry mustard
  • 1 white wine vinegar
  • 2 Tbs tomato sauce
  • 16 lamb riblets

 

Method:

Preheat oven to 200°C.

Mix chutney, orange juice and peel, mustard, vinegar and tomato sauce together. Line a roasting pan with tin foil, this helps when cleaning.

Bake riblets for about 15 minutes and remove from oven.

Toss riblets with sauce.

Bake for 15 minutes on each side, basting continuously, until cooked through and slightly charred.

Serve immediately with salad and lots of napkins for greasy fingers.

 

Recommended wine: Try the Arniston Bay shiraz with this dish.

Source: food24

 

What a interesting wood trough wine chiller idea…

Cajun chicken burgers

If you’re looking for a relaxed dinner treat, try this Cajun chicken burger recipe. Quick and easy to make and great with a glass of Arniston Bay.

 

Ingredients:

1 egg 1 clove garlic Zest of 1 lime 2-3 Tbsp lime juice (or lemon) Pinch of salt and freshly ground black pepper 1 cup cooking oil (not olive oil)

 

Method:

To a blender, add all the ingredients except the oil. Then slowly drizzle in the oil in a constant stream with the blender on a low speed. Continue blending until all the oil is incorporated and the mixture thickens to the usual consistency of mayonnaise.

 

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

Source: food24

Glass

Interesting wine bottle wine glass…

Avocado and sweet chilli noodle salad

 

For a relaxed weeknight dinner idea, try this Avocado and sweet chilli noodle salad recipe. Great flavours to pair perfectly with a glass of Arniston Bay.

 

Ingredients:

  • 2 avocados- halved and sliced
  • 200 g veggies: mange tout, baby corn, broccoli spears, carrot batons, bean sprouts
  • 2 chicken breasts- cooked
  • 200 egg noodles- cooked
  • Dressing:
  • ½ cup sweet chilli sauce
  • ¼ cup lemon juice
  • 2 Tbs fish sauce
  • 2 Tbs castor sugar
  • 2 Tbs sesame oil

 

Method:

Mix all the dressing ingredients together well. Toss the salad ingredients together in a large bowl with the dressing until well coated.

Serve in bowls garnished with seeds and sprouts

 

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

Source: food24

Ship ahoy!

What a great looking boat wine chiller.

Herb chicken strips

For a quick and easy dinner idea to try the midweek, here’s a fantastic herb chicken strips recipe. Lovely flavours to pair well with a glass of Arniston Bay.

 

Ingredients:

  • 4 skinless chicken fillets cut into strips
  • 175 ml Greek-style yoghurt
  • juice of 1 lemon
  • ½ tsp sage
  • ½ tsp origanum
  • ½ tsp turmeric
  • ground pepper to taste

 

Method:

 

Preheat grill. Mix all ingredients besides chicken in a large bowl. Add chicken strips and rub sauce in well. Cook under hot grill for 3 minutes. Turn and cook for a further 5 minutes.

 

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

Source: food24

Smoked snoek fish cakes

For a relaxed dinner idea, try this smoked snoek fish cakes recipe. Lovely with a glass of Arniston Bay.

 

Ingredients:

  • 300 g flaked snoek
  • 1 onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 2 tsp mild curry powder
  • 1 egg
  • 2 tsp parsley
  • Olive oil
  • Flour for dusting
  • Salt and pepper

 

Method:

In a little olive oil fry the onions and garlic together with the curry powder until the onions are soft but not brown. Mix the onion with the smoked fish and add the parsley, taste the mixture and adjust the seasoning with salt and pepper.

Mix in the egg. Form little balls and roll in the flour, shake off the excess flour and press flat into a cake. Fry on medium heat in a little oil until golden brown on both sides.

Serve with cherry tomatoes and gherkins, or for a more wintry meal serve with buttery mash and top the fish cakes with a little onion and beetroot marmalade.

 

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

Source: food24

Sweet chilli chicken pitas

Here’s a great dinner idea, that won’t take long to make. Try this delicious sweet chilli chicken pitas recipe with a glass of Arniston Bay.

 

Ingredients:

  • 2 Tbs olive oil
  • 2 skinless free-range chicken breast fillets – sliced thinly
  • 60 ml sweet chilli sauce of your choice
  • Salt to taste
  • 2 pita breads
  • Beetroot slaw:
  • 125 ml raw beetroot – julienned or cut into strips
  • 125 ml cucumber – cubed finely
  • A few tablespoons plain low fat or Greek yoghurt
  • The juice of half a lime
  • Salt to taste

 

Method:

Heat a pan on medium and add the olive oil. Add the chicken strips and fry on both sides till browned.

Add sweet chilli sauce and stir through the chicken until it’s cooked. Don’t overcook – chicken will dry out.

Add salt to taste.

Mix all slaw ingredients together, or add to the pita as separate components.

Place pita breads in toaster, slice in half and stuff with chicken and beetroot slaw.

Squeeze lime juice over and serve.

 

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

Source: food24

New Arniston Bay Wine-Based Taste Infusions!

Elegant, refreshing, low alcohol and perfect for summer enjoyment. Try the Arniston Bay Mint, Aloe and Lemongrass Infusion & Arniston Bay Graviola and Passion Fruit Infusion.

Here are the Liquor City stores where you’ll find AB Infusions:

 

Gauteng

-          Broadacres: Randburg

-          Lonehill: Sandton

-          Beyers Naude : Northcliff

-          Cornwall View: Elardus Park, Pretoria

-          Gateway: Extension 46 Centurion

-          Highlands: Lyttleton Manor Centurion

-          Jeanlen: Centurion

-          Midridge: Midrand

-          Rooihuiskraal: Centurion

 

Western Cape

-          Claremont

-          Kuilsriver

-          Table View

-          Soneike, Kuilsriver

-          Sonstraal, Durbanville

-          Strand

 

KwaZulu Natal

-           Ballito

 

Garden Route

-          Knysna

Looks like some great weather ahead…

Balsamic mushroom and spinach salad

For a quick and easy light dinner, try this balsamic mushroom and spinach salad recipe. Lovely with a glass of Arniston Bay.

Ingredients:

  • 5 – 6 large brown mushrooms
  • 2 Tbs olive oil
  • 2 Tbs balsamic vinegar
  • 1 Tbs butter
  • 1  clove garlic – finely chopped
  • Salt and freshly ground black pepper
  • 1 – 2 cup baby spinach
  • 3 Tbs natural or greek-style yoghurt
  • 1 Tbs chopped fresh dill

Method:

Preheat your oven to the grill setting. In a shallow ovenproof dish, coat the mushrooms with the olive oil then arrange them in the dish with the stems facing upwards.

Drizzle over the balsamic vinegar. Mix together the butter and garlic and divide it out over the mushrooms. Place under the grill for 7-10 minutes until cooked through.

When the mushrooms are cooked, remove them and set aside in a serving bowl. Add the spinach into the dish that you cooked the mushrooms in, along with a little drizzle of olive oil and stir gently. The spinach will cook with the residual heat from the dish. Once it has just wilted, add it to the mushrooms.

Serve plated as you like with the yoghurt and dill dressing on the side.

 

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

Source: food24

Crisp bacon and Parmesan salad

Here’s a lovely crisp bacon and parmesan salad recipe. Ideal for a quiet night in with a glass of Arniston Bay.

 

Ingredients:

  • 10 rashers rindless back bacon
  • 250 g mixed salad leaves
  • 1 large sweet onion
  • vinaigrette dressing
  • 1 handful Parmesan shavings

 

Method:

Fry bacon until crisp and golden, then chop coarsely into bite-sized pieces and drain, if necessary, on absorbent paper. Set aside.

Arrange salad leaves on a large platter or individual plates.

Slice onion very thinly and arrange on top of salad leaves. Sprinkle crisp bacon over.

To serve, drizzle your favourite vinaigrette dressing over and scatter Parmesan shavings on top.

 

Recommended wine: Perfect with a glass of Arniston Bay Rosé.

Source: food24

A picture worth a thousand words…

http://goo.gl/DTL7Gr

Stuffed Zucchini Flowers

Here’s something very different to try this week. These delicious stuffed zucchini flowers are perfect for entertaining and with a glass of Arniston Bay.

 

Ingredients:

To serve 4 people you will need about 16 flowers

16 small pieces of mozzarella

8 anchovy fillets cut in half

oil for frying

Batter 

100g flour

200ml warm water

2 tablespoons extra virgin olive oil

pinch of salt

2 egg whites beaten to very stiff peaks

 

Method:

Remove the pistils (female flowers) and stamens (male flowers) from the flowers. Gently wash the flowers in a bowl of cold water and pat dry.

Whisk the water and flour and add the olive oil. Let the batter rest for 2 hours in the fridge.

Stuff each flower with a piece of mozzarella and anchovy. Gently squeeze and twist the petals together to make a small parcel.

Whisk the egg whites until stiff peaks form and fold in the rested batter with a metal spoon. Add the pinch of salt.

Heat the oil to about 190 degrees C. Test the oil by dropping a small amount of batter into the oil. If it browns after about a minute it is ready. Dip the flower in the batter and place in the oil to fry until puffed and a golden colour. Fry about 4 at a time.

Remove from the oil with a slotted spoon and place the fried flowers on kitchen towel to drain the excess oil.

Sprinkle with sea salt, squeeze some lemon juice over it and eat immediately.

 

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

Source: food24

Great quote of the day…

‘Why do we love the sea? It is because it has some potent power to make us think things we like to think.’

- Robert Henri

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