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 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

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 Vegetable Stock Pot
• 60ml honey
• 30ml sunflower oil
• 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

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  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

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 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

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 Cinnamon
• 500 gram butternut, peeled and cubed
• 500 gram Sweet potato, peeled and cubed
• 30 millilitre Honey
• 1 litre Water
• 1 sachet 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

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 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

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 Chicken Stock Pot
• 250 millilitre boiling water
• 5 millilitre Coriander
• 5 millilitre Cumin
• 2.5 millilitre Paprika
• 2.5 millilitre 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

Here’s a lovely mince and vegetable cups recipe ideal for the long weekend, with some friends and family.

Ingredients:

• 15 millilitre olive oil
• ¼ cup Grated mature cheddar cheese
• ¼ Cup frozen peas
• 30 millilitre Tomato paste
• 1 Small baby marrow, grated
• 1 Small carrot, peeled, grated
• 200 gram lean beef mince
• 1 Sachet spaghetti bolognaise sauce
• 12 Slices whole wheat bread

Method:

1. Preheat oven to 200°C.
2. Brush a muffin tray with oil.
3. Heat remaining oil in a non-stick frying pan over medium-high heat.
4. Add mince.
5. Cook, stirring with a wooden spoon to break up the mince, for 6 to 8 minutes or until browned.
6. Add carrot and baby marrow.
7. Cook, stirring, for 3 to 4 minutes or until soft.
8. Add tomato paste and spaghetti bolognaise sauce.
9. Stir to combine.
10. Bring to the boil.
11. Reduce heat to medium-low.
12. Simmer for 10 minutes or until liquid has evaporated.
13. Stir in peas and season with salt and pepper.
14. Use a rolling pin to flatten bread slices.
15. Use a 10cm round biscuit cutter (or use scissors) to cut 1 round from each slice.
16. Use bread rounds to line base and sides of greased muffin holes.
17. Bake bread cases for 5 minutes or until crisp.
18. Spoon 2 tablespoons mince mixture into each bread case.
19. Sprinkle with cheese.
20. Bake for 12 to 15 minutes or until heated through.

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

Source: whatsfordinner

Nothing says relaxation better than a homemade soup. Here’s a lovely roast chicken soup recipe to pair excellent with a glass of Arniston Bay.

Ingredients:

• 30 gram Margarine
• 2 Onions, finely diced
• 1 Clove crushed garlic
• 2 carrots, peeled and diced
• 1 Stalk celery, diced
• 2 Potatoes, peeled and diced
• 15 millilitre Fresh parsley, chopped
• 1 litre water
• 1 Chicken Stock Pot
• 300 gram Roast chicken meat, shredded
• 65 millilitre Cream

Method:

1. Melt margarine in a pot and gently sauté the onion and garlic until soft
2. Add the carrots, celery and potatoes and allow to cook for 10 minutes without colouring and stir frequently
3. Add the parsley, water, Chicken Stock Pot and shredded chicken and allow to simmer until the veggies are cooked
4. Remove from the heat and stir in the cream
5. Using a hand blender blend to preferred thickness – for a chunky soup give it a quick whizz. For a smoother mouth feel blend well.
6. Tip – don’t spend too much time chopping and dicing the veggies perfectly as you are going to blend the soup at the end!

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

Source: whatsfordinner

Here’s a refreshing dinner idea to get your taste buds talking. This tangy chicken, grape and pecan salad recipe will pair perfectly with a glass of Arniston Bay.

Ingredients:

• 4 Boneless roast chicken breasts, diced
• 1 cup Seedless red grapes, halved
• ½ cup Roasted pecan nuts, roughly chopped
• 1 Red onion, finely diced
• ½ cup mayonnaise
• ½ cup Creamy Garlic & Herb Salad Dressing
• 30 gram Rocket leaves

Method:

1. Dice the roast chicken breasts and place into a mixing bowl
2. Add the grapes, pecan nuts, red onion, mayonnaise and Creamy Garlic & Herb Salad Dressing and mix until well combined
3. Stir through the rocket leaves, transfer to a serving bowl and serve.

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

Source: whatsfordinner

Here’s a great garlic and herb fish recipe, with a lovely homemade tartare sauce. Perfect for a quiet night in and with a glass of Arniston Bay.

Ingredients:

• Sunflower oil, for frying
• 15 millilitre Garlic & Herb Potato Bake
• 100 gram Breadcrumbs
• 50 gram Plain flour
• 3 Eggs, lightly beaten
• 400 gram Fish fillets
• Lemon wedges for garnish
• 200 millilitre Traditional mayonnaise
• 10 millilitre Capers (if using capers in vinegar, rinse them well and pat dry)
• 10 millilitre Baby gherkins, finely chopped
• 5 millilitre Red onion, finely chopped
• 5 millilitre Parsley, finely chopped

Method:

1. Heat the oil in a deep frying pan until hot
2. Mix the Garlic & Herb Potato Bake and breadcrumbs together and place into a bowl. Place the flour in another bowl.
3. To make the egg wash take a bowl and beat the eggs lightly with a fork.
4. Dust the fish in the flour and dust off the excess between your hands. Dip them into the bowl of egg wash and then into the breadcrumbs. Now place them on a plate until you’re ready to cook.
5. Add them to the hot oil and cook for about 20-30 seconds, turning constantly until golden brown.
6. Remove the fish and place on kitchen paper to drain off excess oil.
7. In the meantime prepare the tartare sauce – simply mix together the mayonnaise, capers, baby gherkins, red onion and parsley until well combined.
8. Serve fish with tartare sauce and garnish with lemon wedges and fresh herbs

Recommended wine: The Arniston Bay Sauvignon Blanc will pair perfectly with this dish.

Source: whatsfordinner

Here’s a great golden chicken strips with tomato & mozzarella recipe, ideal for a quiet night in and even as a starter. Perfect with a glass of Arniston Bay.

Ingredients:

• 15 millilitre Chopped basil
• 20 millilitre Chopped parsley
• 1 cup Fresh breadcrumbs
• 2 Eggs, lightly beaten
• 600 gram Chicken strips
• 1 sachet Classic White Sauce
• 60 millilitre olive oil
• 1 Tin tomato & onion mix
• 1 cup Grated mozzarella

Method:

1. Preheat oven to 200°C.
2. Lightly grease a shallow ovenproof dish.
3. Toss chicken in Classic White Sauce, shaking off excess.
4. Dip in egg and coat in combined breadcrumbs and herbs.
5. Fry in oil on a medium heat.
6. Cook chicken in batches for 1-2 minutes each side, until browned.
7. Pour half the tin of tomato & onion mix over the bottom of the dish and top with half of chicken, and half the mozzarella.
8. Repeat layers and season.
9. Bake for 30 minutes, until bubbling and cheese is golden.
10. Serve with green salad.

Recommended wine: The Arniston Bay Chardonnay will pair excellent with this dish.

Source: whatsfordinner

For a lovely relaxed dinner idea, try this cider and apple chicken casserole recipe. A real comfort / country-style dish to pair excellent with a glass of Arniston Bay.

Ingredients:

• 125 millilitre Cream
• 300 millilitre Cider
• 125 gram Button mushrooms, sliced
• 2 green apples, peeled, cored and cubed
• 1 onion, finely sliced
• 15 millilitre margarine
• 15 millilitre Cooking oil
• 6 chicken thighs
• 125 millilitre Milk
• 1 sachet honey and mustard sauce

Method:

1. Preheat oven to 200°C.
2. Place chicken thighs in a roasting tray and season with salt and pepper.
3. Roast in the oven for 30-35 minutes.
4. In the mean time heat cooking oil and margarine together in a large pan and fry the sliced onion until soft.
5. Add the cubed apples and mushrooms and fry for 10 minutes, stirring occasionally until the apples and mushrooms have started to soften.
6. Add the cider, bring to the boil and allow to cook until reduced by half.
7. Add the cream and milk and stir in the contents of the sachet of chicken, honey & mustard Sauce.
8. Allow to simmer for 5 minutes stirring constantly.
9. When the chicken thighs are roasted remove them from the roasting tray and place them into the pan together with the sauce.
10. Allow to simmer for a further 5 minutes to absorb the flavour and serve with rice or mashed potato.

Recommended wine: Try the Arniston Bay Chenin Blanc Chardonnay.

Source: whatsfordinner

Try something a little different for your next lunch or dinner, with this strawberry and asparagus salad recipe. This interesting combination will compliment a glass of Arniston Bay Sauvignon Blanc perfectly.

Ingredients:

• 200 gram Strawberries, halved
• ½ Cucumber, sliced
• 1 Handful coriander leaves
• 50 gram Parmesan cheese shavings
• 45 millilitre Toasted sunflower seeds
• 100 millilitre Creamy Ranch Salad Dressing
• 100 gram Fresh asparagus spears, blanched
• Assorted lettuce or watercress leaves

Method:

1. Arrange assorted lettuce or watercress leaves on a platter.
2. Blanch asparagus spears by placing in a bowl and pouring boiling water over.
3. Leave in the bowl for 5 min until tender but firm.
4. Arrange the strawberries, cucumber and asparagus spears on the platter and top with coriander leaves and fresh Parmesan cheese shavings.
5. Place in the refrigerator and just before serving, sprinke with toasted sesame seeds and drizzle with Creamy Ranch Salad Dressing.

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

Source: whatsfordinner

Here’s a lovely Curried Beef and Mushroom Gratin recipe, to be enjoyed with some company. Lovely flavours and a glass of Arniston Bay, equals great times.

Ingredients:

• 30 millilitre margarine
• 150 millilitre Milk
• 900 gram Potatoes
• 125 millilitre water
• 125 millilitre Red wine
• 410 gram Can tomatoes, chopped
• 30 millilitre Curry powder
• 250 gram Button mushrooms, halved
• 2 Large onions, chopped
• 750 gram Stewing steak, cut into 3 cm cubes
• 15 millilitre oil
• 1 Sachet Garlic & Herb Potato Bake

Method:

1. Brown meat in heated cooking oil.
2. Remove from pan.
3. Add onions, mushrooms and curry powder to the same pan and cook until onions are soft.
4. Return meat to pan and add tomatoes, red wine and water.
5. Simmer covered for about 1½ hours until meat is tender.
6. Peel then boil potatoes until tender.
7. Drain well and mash.
8. Add the milk, margarine and contents of the sachet of Garlic & Herb Potato Bake to the mash.
9. Spoon the potato mixture into a greased, ovenproof dish, lining the base and sides and leaving a large hollow in the middle for the meat filling.
10. Fill with meat filling and flatten with a spoon.
11. Bake at 180°C for 25 min or until potato is golden around the edges.

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

Source: whatsfordinner

Next time you are in the mood to host a get-together, here’s a great party snack idea. This sesame beef patty pockets recipe will delight and impress and go down perfectly with a glass of Arniston Bay.

Ingredients:

• 1 cup Ready-made tomato salsa, to serve
• 1 kilogram Beef mince
• 15 millilitre Brown Onion Soup
• 1 cup Fresh white breadcrumbs
• 2 Eggs, lightly beaten
• 6 Spring onions, finely sliced
• 60 millilitre Chopped flat-leaf parsley
• 60 gram Grated parmesan
• 60 gram Sesame seeds
• 1 cup Vegetable oil, for shallow-frying
• 12 Small flour tortillas, halved

Method:

1. Place mince, Brown Onion Soup Powder, breadcrumbs, eggs, spring onion, parsley, parmesan, salt and black pepper, to taste, in a bowl.
2. Using your hands, mix to combine.
3. Shape the mince mixture into patties, using 30 ml at a time.
4. Place sesame seeds on a plate then roll patties in to coat lightly.
5. Shallow fry the patties in oil and cook patties until cooked through.
6. Preheat oven to 180°C.
7. Wrap tortillas in foil.
8. Place in oven for 10 mins or until warmed through and soft.
9. Shape warm tortilla halves into cones and fold bases under, and stuff each with a beef patty and a spoonful of salsa.
10. Serve at a party as snacks.

Recommended wine: Try the Ariston Bay Shiraz with dish.

Source: whatsfordinner

A hot summer’s evening, calls for a cool salad. Here’s a delicious calamari salad recipe that won’t take long to make, but will impress. Great with a glass of Arniston Bay.

Ingredients:

• 400 gram Calamari rings
• 1 Lemon
• 100 gram Strawberries, halved
• 200 gram Rocket leaves
• 180 millilitre Creamy Ranch Salad Dressing
• 1 Fresh mango
• 15 millilitre Olive oil

Method:

1. In a bowl place calamari and Creamy Ranch Salad Dressing
2. Mix well
3. Allow to stand while making the salad
4. Rinse rocket leaves, dry and place in a serving dish
5. Add mango and strawberries to the rocket
6. On a high heat, heat oil in a griddle pan
7. Add calamari, fry for 1-2 minutes or until no longer translucent
8. Add calamari to the salad
9. Squeeze fresh lemon juice over to taste
10. Serve immediately

Recommended wine: The Arniston Bay Sauvignon Blanc will pair excellent with this salad.

Source: whatsfordinner.co.za

Here’s a fantastic recipe that won’t take long at all. The mushrooms, walnuts and the blue cheese combination, makes this a lovely indulgent meal, perfect with a glass of Arniston Bay.

Ingredients:

• 150 gram Pasta
• ½ Red onion, finely diced
• 2 tablespoon Chives, finely chopped
• 50 gram Walnuts, roughly chopped
• 100 gram Celery sticks, sliced
• 350 gram Button mushrooms, quartered
• 150 millilitre Creamy Blue Cheese Salad Dressing
• 50 millilitre Plain low fat yoghurt

1. Cook pasta in boiling, salted water until al dente.
2. Drain and allow to cool.
3. Place red onion, chives, walnuts and celery sticks in a medium sized mixing bowl.
4. Add cooked pasta and mushrooms and mix together lightly.
5. Spoon in Blue Cheese Dressing and yoghurt and mix together until well combined.
6. Pour into a serving dish and place in the refrigerator until ready to serve.

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

Source: whatsfordinner

For a great light supper, here’s a fantastic Thai beef stir-fry recipe. With few ingredients and time needed, this meal will certainly not disappoint.

Ingredients:

• 2 tbsp vegetable oil
• 400g beef strips, or steak cut into thin strips
• 1 red chilli , deseeded and finely sliced
• 2 tbsp oyster sauce
• handful basil leaves

Method:

• Heat a wok or large frying pan until smoking hot.
• Pour in the oil and swirl around the pan, then tip in the beef strips and chilli.
• Cook, stirring all the time, until the meat is lightly browned, about 3 mins, then pour over the oyster sauce.
• Cook until heated through and the sauce coats the meat.
• Stir in the basil leaves and serve with plain rice.

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

Source: bbcgoodfood.com

To get your taste buds talking, try this delicious spicy chicken stir fry recipe. Perfect for a light lunch with a glass of Arniston Bay.

• 2 Tbs peanut oil
• 2 chicken breasts – sliced thinly
• 1 red Thai chilli – sliced
• 1 tsp fresh ginger – grated
• 1 clove garlic – sliced
• 2 small heads bok choi
• 1 cup broccoli or fine beans – sliced
• ¾ cup golden enoki mushrooms or 1 cup
• exotic mushrooms – sliced
• 1 salad onion (or 3/4 spring onion)
• finely sliced
• 6 slices papaya
• soy sauce – to taste

In a medium-large sized pan or wok on medium-high heat, add the peanut oil, chicken and red chilli. fry stirring for a minute or two.

Add ginger, garlic and broccoli and stir around for 2 -3 minutes.

Add soy sauce and stir through. Turn the heat down to medium and add the bok choi and enoki mushrooms. Cook for less than a minute, stirring. The chicken should be cooked through by now. Toss in the spring onions and remove from heat.

Toss into a serving bowl and add slices of papaya.  Serve with more soy sauce and extra sliced red chilli if desired.

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

Source: food24

For a lovely after dinner treat, try this easy to make lemon meringue pie. Great flavours to pair excellent with a glass of Arniston Bay.

1 packet Tennis biscuits 1 tin condensed milk 2 eggs 125ml (½ cup) lemon juice 150g margarine (or butter) ¼ cup castor sugar

1. Melt the margarine.
2. Crush the Tennis biscuits until finely crumbled and add the margarine.
3. Press into pie dish and place in the fridge.
4. Pour condensed milk into a mixing bowl.
5. Separate the eggs and add the yolks to the condensed milk and stir till well blended.
6. Add lemon juice and stir until it thickens.
7. Pour over the biscuit crust.
8. Combine the egg whites and castor sugar and beat until stiff (+/-15 minutes).
9. Pour it over the lemon curd.
10. Bake at 140°C for 30 – 40 minutes.

Recommended wine: Try this dessert with a glass of Arniston Bay Chenin Blanc Chardonnay.

Source: justeasyrecipes

Here’s a lovely chicken and feta bake recipe that is very easy to make, but will impress all of the taste buds. Enjoy with a glass of Arniston Bay.

• 500 gram Baby potatoes, halved
• 6 Small chicken thighs on the bone, skin on
• 1 sachet Brown Onion Gravy
• 1 teaspoon Paprika
• 2 Red onions, cut into eighths
• 1 Red pepper, cut into strips
• 1 Yellow pepper, cut into strips
• 3 Garlic cloves, crushed
• 2 tablespoon Olive oil
• 1 teaspoon Origanum
• Salt and Pepper
• 200 gram Tin diced tomatoes
• 12 Black olives
• Chopped flat-leaf parsley
• 250 millilitre Feta cheese, crumbled

1. Preheat oven to 200°C.
2. In a large pan of boiling water cook potatoes for 10 minutes.
3. Drain and set aside to cool.
4. Place chicken in a large baking dish.
5. Sprinkle with Brown Onion Gravy and paprika.
6. Add onions, peppers, garlic and potatoes.
7. Drizzle with oil, sprinkle with origanum and season well.
8. Bake for 30 minutes.
9. Add tomatoes and olives, basting chicken with the juices.
10. Cook for 15 more minutes.
11. Serve sprinkled with parsley and feta cheese.

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

Source: whatsfordinner

For a fantastic starter or side dish, try this lovely pesto bread recipe. It’s quick and easy to make, to give you time to enjoy a glass of Arniston Bay with your company.

Ingredients: 3 1/2 cups cake flour 1 tablespoon instant dried yeast (one satchet) 300ml Lukewarm water 2 tablespoon oil 10ml salt

Pesto: 1/4 cup Basil Pesto 1/4 cup Sundried Tomato Pesto 1/4 cup Creamy/Danish Feta

Method:

1. Preheat oven to 180°C.
2. In a large bowl, mix the cake flour, dried yeast, water, oil and salt together until it forms a smooth dough. Start out with a wooden spoon and then transfer the dough to a floured surface. Knead the dough for +- 8 minutes. Use the heel of your hands to compress and push the dough away from you, then fold it back over itself. If you are using a mixer, mix for 4-5 minutes.
3. Add more flour if the dough is too sticky.
4. Place in a greased bag and tie a knot in the bag.
5. Leave for 15-20 minutes until it has increased in size (it may even double in size).
6. Now roll out the dough to whatever size you want, and spread the pesto all over.
7. Roll up the dough, fold the ends under and place on a greased baking tray.
8. Bake for 45 minutes or until golden brown at 180°C.
9. Serve with Balsamic Vinegar and Olive Oil.

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

Source: justeasyrecipes

Here’s a gourmet sarmie idea for a quick and healthy lunch. Great in presentation, taste and with a glass of Arniston Bay.

Ingredients:

1 large Avocado 1 bell pepper sliced 2 slices of bacon ½ round cooked feta 1 tsp lemon juice ½ cup coriander Salt and pepper 2 slices Rye Bread

Method:

1. Fry or grill the bacon and then cut it into small pieces.
2. Scrape out the Avo from its skin, place in a bowl and mix with a fork until smooth.
3. Add the lemon juice and a little salt and pepper.
4. Smear the Avo mix onto the Rye Bread (which you can toast or use fresh)
5. Sprinkle the bacon, feta and bell pepper over the Avo
6. Top with the coriander

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

Source: justeasyrecipes

This excellent comfort food, also known as Shepherd’s Pie, will brighten up any dinner. It’s quick and easy to make, but delicious in taste.

6 medium potatoes – peeled (and milk and butter for mash) 500g lean mince 1 onion, chopped 2 tomatoes, chopped 1 cup brown mushrooms, sliced 1 beef stock cube ¼ cup water 1 tbsp sunflower oil for frying 1 tbsp garlic and lemon mix 3-4 tbsp tomato paste ½ tsp thyme ½ tsp oregano ½ tsp rosemary 1 tsp salt ½ cup grated cheese to sprinkle on top of mash

1. Peel the potatoes, slice in half and boil until soft.
2. Fry the onion in the cooking oil until soft.
3. Add the mince, garlic & lemon mix, stock cube and water to the onions.
4. Once the mince is sealed and has a nice brown colour to it, add the mushrooms, tomatoes, tomato paste, salt, rosemary, thyme and oregano.
5. Mix together well.
6. Allow to simmer for 5-10 minutes.
7. Once everything is cooked, add the mixture to a round casserole dish.
8. Mash the potatoes, add some milk and butter to create a soft even consistency (it should not be runny).
9. Now spread the mash potato evenly over the mince mixture and then sprinkle with cheese (this is optional but tastes delicious!).
10. Place the dish under the grill for a few minutes and allow cheese to melt and turn golden brown and slightly.

Recommended wine: For great results, try the Arniston Bay Merlot with this dish.

Source: justeasyrecipes

Here’s a lovely Thailand inspired salad recipe to try for a relaxed lunch or dinner. Perfect with a glass of Arniston Bay.

1-2 sirloin steaks

2 tbsp oyster sauce 2 tbsp soy sauce 1 tbsp lime or lemon juice 2 tbsp brown sugar

1 large bowl lettuce leaves 1 cup bean sprouts Handful of fresh mint or basil leaves, lightly chopped or torn 1 cup fresh coriander 1 cup fresh papaya, cubed 1 cup cherry tomatoes, left whole or sliced in half

2 tbsp fish sauce 3 tbsp lime or lemon juice 1 ½ tbsp soy sauce ½ tsp cayenne pepper 1 tsp brown sugar 2 tbsp ground peanuts

1. Mix the marinade ingredients together in a bowl.
2. Pour the marinade over the steaks.
3. Place the steaks in the fridge to marinate for 30 min to an hour.
4. Mix all salad dressing ingredients together in a mixing bowl.
5. Prepare and mix all your salad ingredients.
6. Grill the steak until rare to medium rare.
7. While steak is cooking, toss the salad with the salad dressing.
8. Serve the salad into individual portions.
9. Slice the steak as thinly as you can.
10. Top each portion with a generous amount of sliced sirloin and serve immediately.

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

Source: justeasyrecipes

For a great start of the week dinner, try this delicious soufflé-topped pasta bake. All the fantastic flavours will certainly delight and impress.

Ingredients:

• 30 g dried porcini mushrooms
• 150 ml boiling water
• 115 g small pasta shapes
• 1 tbsp extra virgin olive oil
• 1 onion, chopped
• 2 garlic cloves, chopped
• 30 g plain flour
• 240 ml semi-skimmed milk
• 2 eggs, separated
• 2 tbsp chopped fresh parsley
• 1 can sweetcorn, about 340 g, drained
• 2 tbsp freshly grated Parmesan cheese
• salt and pepper

Method:

Preheat the oven to 190°C. Place the dried porcini mushrooms in a small bowl and pour in the boiling water. Cover and leave to soak for 15 minutes.

While the mushrooms are soaking, cook the pasta shapes in boiling water for 10–12 minutes, or according to the packet instructions, until al dente. Drain the pasta well.

Drain the mushrooms, reserving the liquid, and chop them finely. Heat the oil in a heavy-based saucepan and fry the onion, garlic and mushrooms for 4 minutes or until the onion is softened but not browned. Sprinkle over the flour and stir in well, then gradually pour in the milk, stirring. Bring to the boil, stirring constantly, and simmer until thickened. Add seasoning to taste.

Pour half the sauce into a bowl. Stir in the egg yolks and set aside. Add the reserved mushroom liquid to the sauce left in the pan, then stir in the cooked pasta, parsley and sweetcorn. Turn this mixture into a greased 1.4 litre (2 1/2 pint) ovenproof dish.

Whisk the egg whites until they stand in stiff peaks. Stir 2 spoonfuls of the whisked whites into the sauce in the bowl to lighten it, then, using a large metal spoon, carefully fold in the remaining whites.

Spoon the egg white mixture over the pasta mixture and spread it out gently to the edge of the dish. Sprinkle with the Parmesan cheese and bake for 25 minutes or until puffed up and golden. Serve immediately, before the souffléed topping collapses.

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

Source: allrecipes

For a wonderful dinner to serve guests, try this delicious Pistachio chicken with pomegranate sauce recipe with a glass of Arniston Bay.

Ingredients:

• 6 eggs
• 50ml milk
• 4 skinless, boneless chicken breast fillets
• 90g plain flour
• 130g finely chopped pistachio nuts
• For the sauce:
• 2 tbsp minced shallots
• 120ml dry white wine
• 120ml chicken stock
• 120ml double cream
• 50g butter
• 1 ½ tablespoons 100% pomegranate juice

Method:

Preheat the oven to 180 °C.

Beat together the eggs and the milk. Dredge the chicken breasts in flour, then in egg wash and finally in the chopped pistachios.

In a large frying pan, melt butter over medium heat. Fry the chicken until lightly browned. Place in an earthenware baking dish.

Bake for 30 minutes.

After 20 minutes, melt butter in a saucepan. Fry shallots until soft. Add cream, white wine, chicken stock and pomegranate juice. Simmer for a few minutes.

Place chicken on plates, and pour over sauce.

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

Source: allrecipes

For the perfect dinner party starter, try these delicious halloumi cheese strips with a refreshing glass of Arniston Bay.

Ingredients:

• 1/2 tablespoon olive oil
• 175g halloumi cheese, cut into sticks
• 1 dessertspoon lemon juice
• 1/4 teaspoon dried oregano
• freshly ground black pepper to taste

Method:

Heat the olive oil in a frying pan over medium heat. Add the halloumi sticks, and cook until the cheese turns light, golden-brown, 1 to 2 minutes. Sprinkle with lemon juice, oregano, and pepper to serve.

Recommended wine: The Arniston Bay Souvignon Blanc will pair excellent with this starter.

Source: allrecipes

Here’s a delicious pumpkin treat idea for next time you’re having some guests over, or just because. Enjoy with a glass of Arniston Bay.

Ingredients:

• 125g butter, softened
• 100g dark brown soft sugar
• 125g plain flour
• 50g porridge oats
• 2 eggs
• 150g caster sugar
• 1 (400g) tin pumpkin purée, 500g boiled pumpkin mashed
• 350ml evaporated milk
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves

Method:

Preheat oven to 180 C.

In a medium bowl, cream together butter and brown sugar. Mix in flour. Fold in oats. Press into a 23x33cm baking tin. Bake in preheated oven 15 minutes, until set.

In a large bowl, beat eggs with caster sugar. Beat in pumpkin and evaporated milk. Mix in salt, cinnamon, ginger and cloves. Pour over baked pastry base.

Bake in preheated oven an additional 20 minutes, until set. Let cool before cutting into squares.

Recommended wine: Try the Arniston Bay Rosé will these treats.

Source: allrecipes

This delectable butternut squash soup will surely be an instant favourite. With added richness due to the cream, it’s perfect for a lovely relaxed dinner.

Ingredients:

• 1.5kg butternut squash, halved and seeded
• 50g butter
• 1 medium onion, sliced
• 1 leek, sliced
• 2 cloves garlic, sliced
• 1L chicken stock
• 2 large potatoes, peeled and quartered
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground ginger
• salt and freshly ground black pepper to taste
• 125ml sherry
• 125ml double cream
• 125ml milk
• 125ml cup soured cream (optional)

Preparation method:

Preheat the oven to 190 C. Pour a small layer of water in a baking dish, or a swiss roll tin. Place the squash halves cut side down on the dish. Bake for about 40 minutes, or until a fork can easily pierce the flesh. Cool slightly, then remove the peel. Set aside.

Melt the butter in a large pot over medium heat. Add the onion, leek and garlic, and saute for a few minutes, until tender. Pour the chicken stock into the pot. Add the potatoes, and bring to the boil. Cook for about 20 minutes, or until soft. Add the squash, and mash with the potatoes until chunks are small. Use an immersion hand blender to puree the soup, or transfer to a blender or food processor in batches, and puree until smooth. Return to the pot.

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

Source: allrecipes

Here’s an interesting homemade apple and tomato chutney recipe, perfect for a variety of dishes. Easy to make- delicious in taste.

Ingredients

• 1kg apples – peeled, cored and sliced
• 450ml water
• 1 tablespoon yellow mustard seeds
• 1kg tomatoes, sliced
• 2 large onions, chopped
• 1 clove garlic, chopped
• 85g sultanas
• 140g caster sugar
• 2 1/2 dessertspoons curry powder
• 1 teaspoon cayenne pepper
• 2 dessertspoons salt
• 560ml malt vinegar

Preparation method

Place apples and water in a large saucepan. Bring to the boil, reduce heat, and cook 25 minutes, or until apples are tender, stirring occasionally. Add more water as necessary to keep the apples simmering.

Wrap mustard seeds in muslin or cheesecloth, and place with apples. Mix tomatoes, onions, garlic, sultanas, sugar, curry powder, cayenne pepper, salt and vinegar in with the apples. Stir until sugar has dissolved.

Bring the mixture to the boil. Reduce heat, and simmer 3 hours, stirring occasionally, until thick chutney remains. Remove and discard wrapped mustard seed. Seal chutney in sterile containers until serving.

Source: allrecipes

Try these great chicken wraps for a relaxed, but decadent treat. It’s ideal for a quiet night in, or with some company.

To view this recipe, go to… simply-delicious

Here’s a great tasting weeknight recipe idea, that quick and easy to make so you can sit back and relax with a glass of Arniston Bay.

Ingredients

• 15 millilitre oil
• 1 Onion, chopped
• 250 gram Courgettes, sliced
• 1 Red pepper, diced
• 1 Sachet Tuna Mate Cheddar-Melt
• 250 millilitre Milk
• 800 millilitre hot water
• 2 Tins tuna, in brine

1. In a large saucepan, fry the onion, courgettes and peppers in the oil for 3 min.
2. Add the sachet of Seasoning Spice blend with 250 ml cold milk add 800 ml hot water to the vegetables in the pot.
3. Add the tuna and pasta and bring to the boil, stirring occasionally.
4. Reduce heat and simmer for 20 min, stirring occasionally.

Recommended wine: For great results, try the Arniston Bay Sauvignon Blanc Semillon with this meal.

Source: whatsfordinner

For a perfect decadent treat for your family, try this stuffed butternut recipe. It’s perfect on a winter’s night with a glass of Arniston Bay.

Ingredients:

• 1 Sachet Roasted Vegetables Veggie Bake
• 250 millilitre Rice or couscous, cooked
• ¼ Onion, chopped
• ¼ Yellow pepper, finely diced
• ¼ Red pepper, finely diced
• 2 millilitre Mixed Herbs
• 1 Butternut, halved
• 125 millilitre grated Cheddar cheese

Method:

1. Preheat oven to 180°C.
2. Mix the dry sachet contents with rice (or couscous), onion, peppers and mixed herbs.
3. Spoon the filling into the cavities of the butternut halves.
4. Sprinkle with cheese, wrap lightly in foil and bake for 30 – 40 min.

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

Source: whatsfordinner

This tasty tart is the ideal starter at a casual dinner party. Great in taste and presentation, it won’t disappoint.

Ingredients:

• 4 Onions
• 2 tablespoon Margarine
• 1 Sachet Roasted Vegetables Veggie Bake
• 1 Egg, lightly beaten
• 400 gram Roll frozen puff pastry, defrosted

Method:

1. Peel and slice the onions.
2. Heat the margarine in a large frying pan and gently sauté the onions until soft.
3. Stir in the contents of the Roasted Vegetables Veggie Bake sachet.
4. Remove from the heat and set aside.
5. Once cool, mix in the beaten egg.
6. Unroll the pastry onto a greased baking tray.
7. Use a small, sharp knife and score a border all the way round about 3 cm from the edge.
8. Do not cut all the way through.
9. Spread the onion mixture over the pastry taking care not to place it over the border.
10. Place in a preheated oven at 200°C for 20-25 min or until the pastry has risen and is golden brown.
11. Serve hot or cold.

Recommended wine: For best results, try the Arniston Bay Chenin Blanc Chardonnay.

Source: whatsfordinner

To bright up a weeknight dinner, try this cheesy flavour fish dish with a dash of curry powder for that extra flavour.

Ingredients:

• 2.5 millilitre Curry powder
• 125 millilitre grated cheese
• 500 millilitre boiling water
• 250 millilitre Chopped spring onions
• 15 millilitre Margarine
• 15 millilitre lemon juice
• 1 pinch Salt and Pepper to taste
• 500 gram Fish fillets
• 2 sachets Classic White Sauce
• 500 millilitre Cooked rice
• 2.5 millilitre Paprika

Method:

1. Season the fish fillets with salt and pepper, sprinkle with lemon juice and set aside.
2. Melt margarine in a pan and add spring onion and lightly fry.
3. Prepare Classic White Sauce by adding sachet contents to a jug and pouring in boiling water.
4. Stir with a fork for 1 minute until thick.
5. Stir spring onions into white sauce and add cheese and curry powder.
6. Grease a baking dish and spread the rice on the bottom and lay the fish fillets on top.
7. Pour sauce over and sprinkle with Paprika.
8. Bake at 200 °C for about 30 minutes.

Recommended wine: Try the Arniston Bay Sauvignon Blanc Semillon for best results with this dish.

Source: whatsfordinner

For a decadent brunch this weekend, try this herbed marscapone & tomato waffle recipe. This comfort meal will delight all your senses.

Ingredients:

• 125 millilitre Sundried Tomato & Olive Oil Salad Dressing
• 6 Small vine tomatoes
• 1 pinch Salt & Pepper Seasoning
• 5 millilitre Fresh thyme leaves
• 125 gram Streaky bacon
• 6 Ready-made waffles (fresh or frozen)
• 150 gram Mascarpone cheese
• 80 millilitre Fresh dill, chopped
• 80 millilitre Fresh coriander, chopped
• 80 millilitre Fresh mint, chopped

Method:

1. Grill the bacon strips until crispy.
2. Place waffles on a baking tray and toast until heated through.
3. In a baking dish, drizzle Sundried Tomato & Olive Oil Salad Dressing over the tomatoes, season with Salt and Pepper Seasoning and thyme.
4. Roast the tomatoes for 30 mins at 180°C.
5. Mix together the mascarpone, dill, coriander and mint.
6. Serve a dollop of the herbed-mascarpone onto each toasted waffle and top with tomatoes and crispy bacon.

Recommended wine: The Arniston Bay Sparkling Rose will pair excellent with this meal.

Source: whatsfordinner

Here’s a great soul food recipe. With this wonderful stew, you can just sit back, relax and warm up on any winter’s night.

Ingredients:

• 45 millilitre Cooking oil
• 1 kilogram Stewing beef, cubed
• 2 Onions, chopped
• 4 Rashers bacon, diced
• 2 Cloves garlic, crushed
• 10 millilitre Mixed Herbs
• 1½ cups Water
• 250 gram brown mushrooms, halved
• 60 millilitre Rich Beef & Tomato Soup

Method:

1. In a large pot, heat oil and fry beef until brown. Remove and set aside.
2. Fry onions, bacon and garlic for 3 minutes.
3. Return beef to pot, add Mixed Herbs and fry for 1 minute.
4. Add water and simmer for 60 minutes.
5. Add mushrooms and simmer for a further 25 minutes.
6. Mix the Rich Beef & Tomato Soup with a little water to form a smooth paste and stir into the stew. Simmer for 5 minutes and allow to thicken.
7. Serve with mashed potatoes.

Recommended wine: Try the Arniston Bay Cabernet Sauvignon Merlot for best results.

Source:  whatsfordinner

Here’s a great recipe to spice up the weekend, to appreciate with a lovely glass of Arniston Bay. It’s perfect for a casual dinner party.

Ingredients:

• 30 millilitre oil
• 1 Onion, sliced
• 250 gram Potatoes, quartered
• 5 millilitre Ground Cumin
• 2 Chilies, seeded and chopped
• 2 millilitre Ground Ginger
• 2 tomatoes, chopped
• 300 millilitre Water
• 1 Sachet Mild Durban Curry Cook in Sauce
• 1 kilogram Spinach, roughly chopped

Method:

1. Heat oil in a frying pan and sautè onion in oil until it softens.
2. Add potatoes, spices, tomatoes, water and Sachet.
3. Cook and bring to the boil, simmer for 10 mins.
4. Add spinach and cover, cooking for 2 mins, simmer over low heat for a further 20 mins.
5. Serve with roti or as a bunny chow.

Recommended wine: The Arniston Bay Sauvignon Blanc Semillion will work wonders will this meal.

Source: whatsfordinner

Great served hot or cold, this quiche will be a lovely lunch or dinner treat, served with a crisp salad. It’s perfect when having friends over.

Ingredients:

• For the crust:
• 15 millilitre Poppy seeds
• 250 millilitre Cake flour
• 250 millilitre grated Cheddar cheese
• 125 gram margarine
• For the filling:
• 190 millilitre grated Cheddar cheese
• Salt and pepper to taste
• 8 Slices salami, chopped
• 1 Onion, finely chopped
• 30 millilitre Finely chopped green peppers
• 20 gram margarine
• 1 sachet Tomato & Herb Pasta sauce
• 200 millilitre Sour cream
• 2 Eggs
• 180 millilitre Milk

Method:

1. Preheat oven to 180°C.
2. Place all ingredients for the crust in a food processor and process until the dough comes together.
3. Spread the pastry evenly in a flan or quiche dish.
4. Heat margarine in a frying pan and sautè the green peppers and onion for 3 min, stirring frequently.
5. Add the salami and stir through.
6. Spread this mixture over the bottom of the uncooked base and season with salt and black pepper.
7. Sprinkle cheese over.
8. Add the contents of Tomato & Herb Pasta sauce to sour cream and mix together well.
9. Add the eggs and milk and stir until smooth.
10. Pour this mixture carefully over the cheese and bake for approximately 45 min until the filling is set.
11. Allow to cool for 10 min before cutting and serving.

Recommended wine: The Arniston Bay Rosé will be great with this dish.

Source: whatsfordinner

Nutritious and delicious, this bake is quick and easy to make, for a casual dinner party on a week night or just to treat yourself.

Ingredients:

• 1 Sachet Pasta & Sauce – Sour Cream & Mushroom
• 2 tablespoon Margarine
• 150 millilitre Milk
• 250 millilitre water
• 415 gram Salmon, drained and flaked
• 1 cup Broccoli florets, steamed
• ½ cup grated cheese
• 1 Fresh green salad and crusty bread rolls to serve

Method:

1. Prepare the pasta and sauce using the margarine, milk and water according to sachet instructions.
2. Stir in the flaked salmon and broccoli.
3. Place in an ovenproof dish and top with grated cheese.
4. Bake at 180°C for 10 min or until heated through.
5. Serve with a fresh green salad and crusty bread rolls.

Recommended wine: The Arniston Bay Chenin Blanc Chardonnay will be an excellent companion to this meal.

Source: whatsfordinner4

Bring a hint of Italian flavour to your kitchen, with these lovely breaded chops. It’s ideal for a relaxed dinner at home.

Ingredients:

• 4 Pork chops
• 3 Eggs, lightly beaten
• ½ cup Grated Parmesan cheese
• 3 Tablespoons milk
• 2 Tablespoons olive oil
• 1 1/2 Cups bread crumbs
• 1 sachet KNORR Chicken Honey & Mustard Dry Cook in Sauce
• 30 Millilitres fresh chopped parsley

Preheat oven to 160°C

In a small bowl, beat together the eggs and milk.

In a separate small bowl, mix the bread crumbs, KNORR Chicken Honey & Mustard Dry Cook in sauce sachet contents, Parmesan cheese, and parsley.

Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly.

Place coated pork chops in the frying pan, and brown for about 5 minutes on each side.

Place the chops in an ovenproof dish and in the preheated oven, and cook 25 minutes.

Serve with vegetables.

Recommended wine: The Arniston Bay Merlot will pair excellent.

Source: whatsfordinner

Here’s a recipe with a fantastic presentation to delight friends at a dinner party or for just a casual snack at home.

Ingredients:

• 4 Chicken breasts
• 62.5 millilitre Flat-leaf parsley leaves
• 100 gram Cherry tomatoes
• 62.5 millilitre Pitted kalamata olives
• 100 gram Feta cheese, crumbled
• 60 millilitre Creamy Garlic and Herb Salad Dressing
• 4 Pita bread rounds, toasted and quartered
• Tzatziki, to serve

Method:

1. In a bowl marinate the chicken cubes in the Creamy Garlic & Herb Salad Dressing.
2. Heat a griddle pan and cook the chicken cubes until golden and cooked through.
3. Remove and set aside.
4. Thread the chicken cubes, cherry tomatoes and olives on to skewers.
5. Spread Tzatziki onto pita and place 2 mini skewers on top.
6. Sprinkle with feta cheese and parsley.

Recommended wine: The Arniston Bay Sauvignon Blanc will complete the dish even more.

Source: whatsfordinner

These lovely Mediterranean flavours will spice up any night. Finished in no time, it’s a lovely supper idea for friends and family.

Ingredients:

• 1 onion , sliced
• 1 red and 1 green pepper , deseeded and sliced
• 50g chorizo , sliced
• 2 garlic cloves , crushed
• 1 tbsp olive oil
• 250g easy cook basmati rice
• 400g can chopped tomatoes
• 200g raw, peeled prawns , defrosted if frozen

Method:

Boil the kettle. In a non-stick frying or shallow pan with a lid, fry the onion, peppers, chorizo and garlic in the oil over a high heat for 3 mins. Stir in the rice and chopped tomatoes with 500ml boiling water, cover, then cook over a high heat for 12 mins.

Uncover, then stir – the rice should be almost tender. Stir in the prawns, with a splash more water if the rice is looking dry, then cook for another min until the prawns are just pink and rice tender.

Recommended wine: The Arniston Bay Chenin Blanc Chardonnay will pair excellent with this meal.

Source: bbcgoodfood

For a great lunch, try this great Asian spice and creamy coconut dish. It’s an individual parchment, wrapped with chicken and some good times.

Ingredients:

• 25g creamed coconut
• 2 tsp soft brown sugar
• 1 tsp fish sauce
• 2 tsp Thai green curry paste
• ½ sweet potato , peeled and cut into small cubes
• 1 small red pepper , deseeded and cut into small cubes
• 1 skinless chicken breast
• handful coriander leaves and a few lime wedges, to serve

Method:

Heat oven to 200C/180C fan/gas 6. Dissolve the creamed coconut with 3 tbsp boiling water and mix to a smooth paste. Stir in the sugar, fish sauce and curry paste.

Place a large piece of baking parchment on a baking sheet. Arrange the sweet potato and pepper in the middle of the paper, clearing a space in the centre. Lay the chicken breast in the space and pour over the sauce. Fold over the top edges of the parchment to form a seal and scrunch up the ends like a sweet wrapper.

Cook in the oven for 25-30 mins or until the chicken is cooked through and the vegetables are tender. Sit the parcel on a dinner plate or shallow bowl and carefully open. Sprinkle with coriander and squeeze over some lime juice, to taste.

Recommended wine: The Arniston Bay Chenin Blanc Chardonnay will pair excellent.

Source: bbcgoodfood

Here is a great lunch sandwich. Not your typical one, but a nice healthy and wholesome treat. It’s great for a quick lunch or a picnic. Enjoy.

Ingredients:

• 3 slices wholegrain or rye toast
• 3 tbsp ready-made houmous
• 1 small avocado (100g), stoned and sliced
• 1 handful rocket leaves
• 8-12 cherry tomatoes , sliced

Method:

Toast the bread and spread houmous evenly over one side of each slice. On one slice of bread, lay half the avocado, rocket and tomato. Season with pepper, then cover with another slice.

Pile on the rest of the avocado, rocket and tomato, season again and top with the third slice.

Source: bbcgoodfood.com

With the Mediterranean spin on this dish, it makes for a delicious supper. Done in no time, it’s a perfect end of week meal.

Ingredients:

• 2 large floury potatoes , peeled and diced into 2cm cubes
• 14 black olives
• ½ onion , thinly sliced
• 4 sprigs thyme , 2 with leaves stripped
• olive oil
• 2 chicken breasts , sliced in half horizontally (not all the way through) and opened out like a book
• 1 lemon , cut into quarters
• 3 tbsp mayonnaise , with either a squeeze of lemon juice or ½ clove crushed garlic

Method:

Put a shallow, non-stick baking tray with 2 tbsp olive oil in a 220C/fan 200C/gas 7 oven to heat. Cook the potatoes in boiling water until just tender, about 5 minutes, then drain. Toss the potatoes in the hot oil, add the olives and the onion to the tray and season. Bake in the oven on the top shelf for 20 minutes until crisp and golden.

Meanwhile, heat a griddle (chargrill) pan or heavy frying pan. Mix the thyme with 1 tbsp olive oil. Brush the chicken with the flavoured oil and season well. Put on the griddle and squeeze over the lemon quarters, then leave the lemons, cut-side down, on the griddle. Cook the chicken for about 3-4 minutes each side until grill-marked and cooked through.

Serve the chicken with a squeeze of lemon juice, the roasties, and a dollop of mayonnaise.

Recommended wine: The Arniston Bay Chenin Blanc Chardonnay will be the perfect accomplish with the meal.

Source: bbcgoodfood.com

Here’s a healthy light supper treat. With just enough spice, it will make for a great meal with a glass of wine.

Ingredients:

• 1 tbsp vegetable oil
• 1 onion , thinly sliced
• 2 garlic cloves , crushed
• thumb-sized piece ginger , finely chopped
• 3 tbsp curry paste
• 200g yellow lentils , rinsed
• 1½ l vegetable stock
• 3 tbsp unsweetened desiccated coconut , plus extra to sprinkle if you like
• 1 cauliflower , broken into little florets
• cooked basmati rice and coriander leaves, plus mango chutney and naan bread (optional), to serve

Method:

Heat the oil in a large saucepan, then add the onion, garlic and ginger. Cook for 5 mins, add the curry paste, then stir-fry for 1 min before adding the lentils, stock and coconut. Bring the mixture to the boil and simmer for 40 mins or until the lentils are soft.

During the final 10 mins of cooking, stir in the cauliflower to cook. Spoon rice into 4 bowls, top with the curry and sprinkle with coriander leaves, and coconut if you like. Serve with mango chutney and naan bread (optional).

Recommended wine: The Arniston Bay Sauvignon Blanc will pair excellent with this dish.

Source: bbcgoodfood

For a great light supper, here’s a fantastic recipe. With few ingredients and time needed, this meal will certainly not disappoint.

Ingredients:

• 2 tbsp vegetable oil
• 400g beef strips, or steak cut into thin strips
• 1 red chilli , deseeded and finely sliced
• 2 tbsp oyster sauce
• handful basil leaves

Method:

Heat a wok or large frying pan until smoking hot. Pour in the oil and swirl around the pan, then tip in the beef strips and chilli. Cook, stirring all the time, until the meat is lightly browned, about 3 mins, then pour over the oyster sauce. Cook until heated through and the sauce coats the meat. stir in the basil leaves and serve with plain rice.

Source: bbcgoodfood.com