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

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!

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