Recipes

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

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

 

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

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

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

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

 

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

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

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

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

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

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

 

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

 

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

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

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

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

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

Sweet and sour chicken stir-fry

Here’s a quick and easy sweet and sour chicken stir-fry recipe. Great flavours to pair lovely with a glass of Arniston Bay.

Ingredients:

  • 2 carrots, peeled
  • 2baby marrows, peeled
  • pineapple cut into chunks
  • 2 chicken breasts
  • 1 packet Ina Paarman’s honey and soy sauce

 

Method:

Marinate the chicken in Ina Paarman honey and soy sauce (about half the packet) for a few minutes before cooking.

Add some garlic and seasoning to enhance the taste.

Cut the carrots and baby marrows into slices, and then thin strips.

Dice the pineapple into small blocks.

Stir-fry the chicken for a few minutes in a hot pan in a little vegetable oil.

Once the chicken is almost cooked add the garlic, carrots, baby marrow and pineapple and toss for another 2 minutes.

Add the bean sprouts and toss for another minute.

Remove from heat, serve and enjoy!

 

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

Source: food24

Lemon and herb chicken spaghetti

For a lovely relaxed dinner idea, try this Lemon and herb chicken spaghetti. Perfect with a glass of Arniston Bay Sauvignon Blanc.

 

Ingredients:

  • 500 g whole-wheat spaghetti
  • 1 whole ready roasted chicken
  • or 2 cups shredded
  • Juice and zest of 2 lemons
  • 3 garlic – crushed
  • 4 spring onions – finely sliced
  • 1 handful each of basil, Italian parsley and coriander (coarsely chopped)
  • 45 ml Extra virgin olive oil
  • Freshly ground black pepper
  • and Maldon salt to taste

 

Method:

Strip the chicken flesh off the bones and shred into bite size pieces. Boil spaghetti in salted boiling water until al dente. Coat with some olive oil and set aside.

Toss all the prepared ingredients together until well combined and season well.

Add more olive or lemon juice if needed.

Serve hot, cold or at room temperature.

Source… food24

Roasted chicken curry

Here’s a fantastic roasted chicken curry recipe. Ideal for a heart-warming midweek dinner with a glass of Arniston Bay.

 

Ingredients:

  • 2 kg chicken – 1 whole chicken
  • 3 Tbs butter
  • Salt and freshly ground black pepper
  • 1 Tbs vegetable oil
  • Spice mix:
  • 1 Tbs grated fresh garlic
  • 1 Tbs grated fresh ginger
  • 2 tsp chilli flakes
  • 2 Tbs Masala mix – strong curry powder
  • 1 Tbs cumin seeds
  • 1 Tbs coriander – fine
  • ½ tsp cinnamon – fine
  • Fresh coriander for serving

 

Method:

Preheat oven to 220°C.

Rinse chicken and pat dry with paper towel.

Loosen the skin on the topside of the chicken and take the Marsala mix and try to massage it under the skin – make sure you rub it all over the chicken. Do it carefully and take your time.

You don’t want to break the skin at any point. Even try and get some Marsala into the little legs and wings. Rub the spice on the inside of the chicken as well.

Now season the cavity with salt and pepper.

Truss the chicken.

Then rub the outside of the chicken with the butter and oil and season with salt and pepper.

Place the chicken on the side in a roasting tray and roast for 20 minutes.

Then turn the chicken onto its other side and roast for another 20 minutes.

Finally turn the chicken with the breast side-up, add a ½ cup of water to the pan and roast till the juices run clear – about another 20 – 30 minutes.

Let it rest for 15 minutes covered with aluminium foil. The juices will be absorbed into the meat and it will be far easier to carve.

While resting the chicken, bring the remaining juices in the roasting tray to the boil on top of the stove – scrape to release any cooked meat that is still at the bottom of the tray. Add a bit of water and reduce till ?. Spoon this over your meat at the table.

Remove the twine, carve and enjoy.

 

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

Source: food24

Banana flan bread with amaretto biscuits, white chocolate and almonds

Here’s a delightful banana flan bread with amaretto biscuits, white chocolate and almonds recipe. Perfect for entertaining and with a glass of Arniston Bay.

 

Ingredients: 60ml Butter at room temperature 125ml Castor sugar 1 egg 2 Bananas smashed 1t Vanilla essence 250ml Cake flour 1t Baking powder 1/4t Salt 50g White chocolate buttons 50g Amaretto biscuits – broken into pieces 40g Almond flakes Crème Fraiche for serving

 

Method:  1. Preheat the oven to 180 °C. Butter a medium loose bottom flan pan. 2. Cream the butter and sugar in a bowl until light and fluffy. Then add the egg and mix it in with the butter and sugar mix. 3. Mix the bananas and vanilla essence into the mixture. 4. Add all the dry ingredients gently – be careful not to over mix – and pour into prepared pan. 5. Bake for 30 minutes or until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes. 6. Serve with a sprinkling of icing sugar and a few dollops of crème fraiche

 

Recommend wine: Try the Arniston Bay Chenin Blanc Chardonny with this bread.

Source: food24

Butternut and Feta Quesadillas

For an interesting weeknight dinner idea, try this butternut and feta quesadillas recipe. Great flavours to pair well with a glass of Arniston Bay.

 

Ingredients:

  • Butternut:
  • 500 g diced butternut
  • 1 tsp each ground cumin, cinnamon and coriander
  • Freshly milled salt and pepper to taste
  • Salsa:
  • 2 tomatoes, seeded and chopped
  • 1 chilli, seeded and chopped (optional)
  • ¼ cucumber, chopped
  • ½ onion, chopped
  • A handful of coriander, chopped
  • Salt and pepper to taste
  • 2 tsp sunflower oil
  • 4 large flour tortillas/wraps
  • 2 wheels feta, crumbled
  • 1 cup grated mozzarella
  • 1 cup sour cream or crème fraîche

 

 

Method:

 

Butternut Place the butternut and spices into a medium pot and pour in water until about 2 cm deep. Cover and simmer for about 15 minutes, until tender, keeping a watchful eye on the water level. Use a fork to finely mash the butternut. Season well.

Salsa Combine all the salsa ingredients, cover and refrigerate while making the quesadillas.

Assemble Heat a large frying pan with a little oil.

Generously spread half of the butternut on a tortilla, sprinkle with half of the crumbled feta and mozzarella and top with another tortilla. Press down firmly.

Gently place into the hot pan and fry for about 1 minute per side, until golden brown. Transfer onto a board and cut into quarters.

Make another quesadilla with the remaining ingredients.

Enjoy immediately with the salsa and sour cream.

 

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

Source: food24

Harissa chicken and roast vegetable salad

Here’s a tasty harissa chicken and roast vegetable salad recipe with a spicy bite. Perfect for a winter’s dinner with a glass of Arniston Bay…

 

Ingredients:

  • 1 large or 2 small chicken breasts
  • 2 tsp harissa paste (or Moroccan spice paste)
  • 2 cup mixed baby veg – cut in half
  • fresh mint leaves – to serve
  • lemon juice – to serve
  • Salt and pepper – to season as desired

 

Method:

Preheat oven to the grill setting.

Microwave baby vegetables on high for 5 minutes or until softened. Remove, place in an ovenproof dish, brush lightly with olive oil and grill for 8-10 minutes or until golden.

While the vegetables cook, coat the chicken in the harissa paste and fry on medium-high heat, turning half way, for 4 minutes on each side or until cooked through. Remove from the heat and cut into slices on the diagonal.

To serve, divide half the chicken and half the roasted vegetables into serving bowls, top with fresh mint leaves and a squeeze of lemon juice and eat immediately.

Optional extra: Serve this with spicy couscous on the side, cooked according to packet instructions, with 1 extra tsp harissa paste mixed through the boiling water or stock when you cook it.

 

Recommend wine: Try the Arniston Bay Chardonnay with this dish.

Source: food24

Potato, leek and blue cheese soup

To warm up your winter dinner, here’s a fantastic potato, leek and blue cheese soup recipe. A wonderful combination of flavours to pair perfectly with a glass of Arniston Bay.

 

Ingredients:

 

  • 2 Tbs extra-virgin olive oil, or avocado oil
  • 600g packet potato and leek mix
  • 2 cloves garlic – crushed
  • 1 Tbs italian herbs
  • 3 cup vegetable stock
  • 1 cup milk
  • ground pepper
  • 80 ml blue cheese – crumbled

 

Method:

Heat oil in a large saucepan. Add the potato and leek mix, garlic and dried herbs and fry for about 10 minutes.

Add stock and milk and let it simmer over medium heat for about 30-40 minutes or until potatoes are soft.

Season to taste, then stir through the blue cheese and blend until smooth.

Serve scattered with chopped chives and croutons.

 

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

Source: food24

Chicken Breasts Stuffed with Brie & Basil

Here’s a perfect dinner idea to entertain your guests. This chicken breasts stuffed with brie and basil recipe will delight and impress. Great with a glass of Arniston Bay.

 

Ingredients:

  • 6 Chicken breasts, skinless and de-boned
  • 1 pinch Salt and pepper to taste
  • 100 gram Brie cheese, thinly sliced
  • 250 millilitre Basil leaves, whole
  • 150 millilitre Piquant peppers, finely chopped
  • 15 millilitre olive oil
  • 1 KNORR Sachet Creamy Mushroom Sauce
  • 250 millilitre boiling water
  • 20 millilitre Chopped fresh Italian flat leaf parsley

 

Method:

  1. Preheat oven to 180°C Using a sharp knife, cut into the thickest section of each breast to form a pocket, without cutting right through.
  2. Season the cavity with salt and pepper.
  3. Place a slice of cheese, basil and piquant peppers inside each breast cavity.
  4. Do not stuff it too full. Place the chicken breast onto a baking tray and drizzle with olive oil.
  5. Bake in a preheated oven for 200°C 30 min until the chicken is cooked and the filling has started to melt.
  6. Empty sachet contents into a jug.
  7. Fill up to 250 ml mark with boiling water.
  8. Stir with a fork for a minute until thick and smooth.
  9. Stir in parsley.
  10. Pour sauce over the chicken breasts and serve.

 

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

Source: whatsfordinner

Honey roasted root vegetable salad

Here’s the ultimate relaxing weeknight dinner idea. Try this honey roasted root vegetable salad with a wonderful glass of Arniston Bay.

 

Ingredients:

  • 1 red onion, peeled and quartered
  • 2 large sweet potatoes, peeled and cut into chunks
  • 2 large parsnips, peeled and sliced
  • 4 medium carrots, peeled and sliced
  • 1 KNORR Vegetable Stock Pot
  • 60ml honey
  • 30ml sunflower oil
  • Robertsons Black Pepper
  • 30g rocket leaves, washed
  • 2 rounds feta cheese, crumbled

 

Method:

  1. Preheat oven to 200C
  2. Place all the prepared vegetables and the Vegetable Stock Pot into a roasting tray then drizzle with honey and sunflower oil and season with black pepper
  3. Cover with tin foil and roast in the oven for 20 minutes
  4. Remove tin foil from roasting tray and roast for a further 15 minutes until the vegetables are tender but crispy on the outside
  5. Allow to cool slightly then toss the roasted vegetables with the rocket leaves and feta cheese
  6. Transfer to a serving dish and serve

 

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

Source: whatsfordinner

Spicy pilchard and spinach bake

For an interesting relaxed dinner, try this spicy pilchard and spinach bake recipe. Wonderful flavours to pair excellent with a glass of Arniston Bay.

 

Ingredients:

  • 500g macaroni, cooked and drained
  • 15ml sunflower oil
  • 1 onion, sliced
  • 5ml crushed garlic
  • 5ml crushed ginger
  • 1 tin pilchards in tomato sauce, bones removed
  • ½ bunch spinach, cleaned and chopped
  • 375ml water
  • 45ml  KNORR Curry Vegetable Soup
  • 125ml cheddar cheese, grated

 

Method:

  1. Preheat oven to 180C
  2. Fry the sliced onion, garlic and ginger in a pan in oil until soft
  3. Add the deboned pilchards with the tomato sauce and allow to simmer for 5 minutes breaking up the fillets a bit with a spoon
  4. Mix the Curry Vegetable Soup with a little water to make a smooth paste and stir this into the pan together with the spinach and water
  5. Simmer until thickened
  6. Mix the cooked macaroni with the pilchard mixture to combine then place into an ovenproof casserole dish
  7. Top with grated cheddar cheese and bake in a preheated oven at 180C for 15 minutes

 

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

Source: whatsfordinner

Chicken and chorizo pitas

Here’s a lovely relaxed dinner idea, perfect for a weeknight. It’s quick and easy to make, great in taste and with a glass of Arniston Bay.

 

Ingredients:

  • 45 ml olive oil
  • 1 kg chicken fillets – sliced into slivers
  • 2 onions – cubed
  • 3 garlic cloves
  • 500 g chorizo
  • 2 red peppers – chopped
  • 30 ml Cajun spice
  • 250 ml KNORR chicken stock
  • 1 can whole peeled tomato
  • Can black pepper and salt, to taste
  • 6 pita breads
  • Rocket
  • 1 pineapple, peeled cored and cubed

 

Method:

Heat the olive oil in a heavy-based pot and brown the chicken fillets. Remove from the pot.

In the same pan brown the onions. Add the garlic, chorizo, red peppers and Cajun spice and cook for 5 minutes on low heat.

Return the chicken with the chicken stock, peeled tomatoes and loads of black pepper. Season with salt, if required. Cook for another 30 minutes.

Place the pineapple cubes into a blender and process until coarsely blended.

Heat the pita breads in a heavy based pan. Slice open and fill with the chicken chorizo mixture. Serve with the pineapple coulis on the side.

 

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

Source: food24

Butternut, Sweet Potato and Basil Soup

Here’s a sensational butternut, sweet potato and basil soup recipe. Perfect to warm up a weeknight dinner and with a glass of Arniston Bay.

 

Ingredients:

  • 30 millilitre Oil
  • 30 millilitre Margarine
  • 1 Onion, sliced
  • 2 Cloves, crushed garlic
  • 5 millilitre Robertsons Cinnamon
  • 500 gram butternut, peeled and cubed
  • 500 gram Sweet potato, peeled and cubed
  • 30 millilitre Honey
  • 1 litre Water
  • 1 sachet KNORR Creamy Pesto Pasta Sauce

 

Method:

  1. Heat oil and margarine in a heavy based pot and fry onions and garlic until soft.
  2. Add Cinnamon and fry for 2 minutes to release the flavour.
  3. Add butternut, sweet potatoes and honey and stir well.
  4. Add cold water to the pot, bring to the boil then reduce heat and allow to simmer for 30 minutes or until the butternut and sweet potato are soft.
  5. Remove pot from the heat and blend with a stick blender until smooth then return to heat and whisk in sachet of Creamy Pesto Pasta Sauce and allow to simmer for a further 5 minutes.
  6. Season to taste with salt and pepper.
  7. Garnish with a swirl of fresh cream and serve with crusty bread.

 

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

Source: whatsfordinner

Chorizo, Lentils and Baby Spinach on Pasta Rice

Here’s the perfect side dish for a relaxed dinner. Try this chorizo, lentils and baby spinach on pasta rice recipe with a glass of Arniston Bay.

 

Ingredients:

  • 15 millilitre sunflower oil
  • 1 onion, finely chopped
  • 1 Clove crushed garlic
  • 250 gram Chorizo sausage, sliced
  • 50 gram Tomato paste
  • 1 Tin chopped, peeled tomatoes
  • 1 KNORR Chicken Stock Pot
  • 250 millilitre water
  • 1 Tin lentils, drained
  • 100 gram Baby spinach leaves, cleaned
  • 250 millilitre Pasta rice, boiled and drained

 

Method:

  1. Heat oil in a pot and gently sauté the onion and garlic until the onion is soft.
  2. Add the sliced chorizo and fry until the chorizo slices have good colour on both sides.
  3. Stir in the tomato paste, tinned tomatoes, Chicken Stock Pot, water and drained lentils.
  4. Allow to simmer uncovered for 10-15 minutes, stirring occasionally.
  5. Add the baby spinach leaves and allow to wilt in the sauce then season to taste with salt and black pepper.
  6. Serve on cooked pasta rice.

 

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

Source: whatsfordinner

Aromatic Couscous with Chicken and Apricots

For a lovely Tuesday dinner idea, try this aromatic couscous with chicken and apricots recipe. Beautiful flavours to pair excellent with a glass of Arniston Bay.

 

Ingredients:

  • 1 KNORR Chicken Stock Pot
  • 250 millilitre boiling water
  • 5 millilitre Robertsons Coriander
  • 5 millilitre Robertsons Cumin
  • 2.5 millilitre Robertsons Paprika
  • 2.5 millilitre Robertsons Cinnamon
  • 65 gram Dried apricots, sliced
  • 10 millilitre sunflower oil
  • 250 millilitre Couscous
  • 15 millilitre sunflower oil
  • 600 gram Assorted roasting vegetables
  • 1 tin chickpeas, drained
  • 15 millilitre sunflower oil
  • 500 gram chicken fillet, cut into strips
  • 100 gram Halloumi cheese, cubed

 

Method:

  1. Preheat oven to 200°C.
  2. Place roasting vegetables in a oven proof roasting tray, drizzle with oil and cover with tin foil then allow to roast in the oven for about 30 minutes or until the vegetables are tender.
  3. Place couscous into a bowl together with oil, sliced apricots and all the spices, give it a good mix with a fork to coat the grains in oil and to evenly distribute the spices.
  4. Dissolve the Chicken Stock Pot in the boiling water then pour this over the couscous and cover immediately with cling film to allow the couscous to steam.
  5. In the meantime heat the oil in a frying pan and fry the chicken fillet spices and cooked through and golden on both sides.
  6. When the roast vegetables are ready mix this together with the steamed couscous, chickpeas and halloumi cheese.
  7. Add the chicken strips and serve!

 

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

Source: whatsfordinner

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