Old trusted chicken recipes are sometimes overlooked. This simple and easy to prepare chicken and sweet potato recipe is an excellent meal for friends or family. This easy dish will enable you to join guests in the pre-meal conversations as the preparations are not too time consuming.

Ingredients

• 2 small sweet potatoes (about 500g), peeled and cut into thin wedges
• 1 red onion, cut into wedges
• 12 sprigs fresh thyme
• 2 tablespoons olive oil
• Salt and black pepper
• 1 1.5 – 1.8 kg chicken, cut into 10 pieces

Directions

Heat oven to 200º C. In a large roasting pan, toss the potatoes, onion, thyme, oil, 1⁄2 teaspoon salt, and 1⁄4 teaspoon pepper.

Season the chicken with 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper and nestle it, skin-side up, among the potatoes and onions.

Roast until the chicken is cooked through and the potatoes are tender, 40 to 50 minutes.

Recommended wine: The Arniston Bay Sauvignon Blanc Semillon will be the perfect match with this trusted dish.

Source: realsimple.com

Stir-frying is a fast Asian cooking method which allows vegetables and meat to retain both texture and flavour. This quick and easy beef stir-fry recipe originates in China, and is an appetising dish best served with rice.

Ingredients:

500g sirloin steak
5 tsp dark soy sauce
1 tsp dry sherry
1/2 tsp sugar
1 tsp Maizena mixed into a tbsp of water
200g fresh rice noodles or a packet of dried rice noodles
packet of baby sweet corn
2 garlic cloves
1 tbsp Chinese black bean sauce
2 tbsp oyster sauce
5 tablespoons oil for stir frying, or as needed

Method:

1. Cut the flank steak or sirloin steak across the grain into thin strips about half a centimeter thick.
2. In a large flat dish add the dark soy sauce, rice wine, sugar, sesame oil, and cornstarch. Marinate the steak in the mixture for 15 minutes.
3. While the steak is marinating, prepare the vegetables.
4. Finely chop the garlic cloves, coarsely chop the sweet corn and cut the cooked noodles into three centimeter strips.
5. Heat the wok and add two tablespoons oil. When the oil is hot, add the beef. Lay flat and allow the steak to brown slightly.
6. Stir in the black bean sauce and stir-fry the beef until it is browned and nearly cooked through. Remove from the wok.
7. Clean the wok and add two more tablespoons oil. Once the oil is hot, add the garlic and stir-fry until aromatic.
8. Add the rice noodles and stir fry until browned.
9. Remove the noodles from the direct heat of the wok by pushing them up to the sides.
10. Add one tablespoon oil. When the oil is hot, add the baby corn and stir-fry briefly.
11. Mix with the noodles, stir in the oyster sauce and add the beef back into the wok.
12. Combine everything together and serve hot.

Recommended wine: The versatile Arniston Bay Rosé will pair well with this global dish.

Source:justeasyrecipes.co.za

Ingredients:

• 1-1/2 cups chicken broth
• 2 tablespoons cornstarch
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 teaspoon dried thyme leaves
• 2 tablespoons olive oil
• 1-1/2 pounds boneless, skinless chicken breasts, cut into 1″ pieces
• 1 onion, finely chopped
• 1 bunch asparagus, cut into 3cm lengths
• 300ml cherry tomatoes

Preparation:

In small bowl, combine chicken broth, cornstarch, salt, pepper, and thyme; mix and set aside. Prepare all ingredients.

Heat olive oil in large skillet or wok over medium-high heat. Add chicken; stir-fry until chicken is almost cooked, about 4 minutes. Remove to plate.

Add onion to skillet; stir-fry until crisp-tender, about 3-4 minutes. Add asparagus; stir-fry for 2-3 minutes until bright green.

Stir chicken broth mixture and add to skillet; bring to a boil. Return chicken to skillet. Stir-fry for 2-3 minutes or until chicken is thoroughly cooked and asparagus is crisp-tender. Add cherry tomatoes; stir-fry 1 minute until hot. Serve over hot cooked rice.

Recommended wine: The Arniston Bay Sauvignon Blanc Semillon will be the perfect wine with this dish.

Source: busycooks.about.com

Red wine sauce is a delicious recipe to incorporate into your repertoire that will impress friends, family and dates. If you make it properly, it will seem as if you’ve spent a great deal of time and energy preparing a wonderful meal–when, in reality, creating the sauce can be done rather quickly and without too much difficulty. You don’t have to be an expert in the kitchen to master a tasty red wine sauce.

Ingredients

Salt

Pepper

Thyme leaves

Butter

Mustard (Dijon)

Balsamic vinegar

Chicken stock (beef, vegetable or lamb will also work)

Shallots

Red Wine (Arniston Bay has a wide range of red wines)

Instructions

1.  Saute whatever meat you’ll be pairing with your red wine sauce, but do not throw out the juices that remain in the saute pan when you’re done. You can use this sauce with chicken, beef, lamb, venison or other meats.

2. Remove the meat from the pan and reduce heat to a low temperature. Now, pour in minced shallots. Two are usually enough, though this is something you can experiment with to your suit your taste. Shallots can burn, so don’t forget to stir often. Keep this up until the shallots become transparent.

3. Crank your burner up to high heat and add 1/2 cup each of stock and red wine. Allow the mixture to reach a strong boil.

4. Reduce the sauce down by about 50 percent by allowing it to boil awhile.

5. Bring the heat down to medium or medium-low. Pour in 1 tbsp. of balsamic vinegar. Add 1 tsp. Dijon mustard. At this point, it’s all about consistency. Continue cooking until your sauce has reached the level of thickness you prefer.

6. Turn off the heat and add 3 tbsp. of butter. You may find it easier to stir in the butter if you’ve divided it into small pieces, rather than dropping in entire pats. You can also melt the butter ahead of time in the microwave, if you so choose.

7. Finish it off by adding pepper, salt and about 1 tsp. of finely chopped thyme leaves.

8.Sauce your meat and serve right away.

Source: ehow.com

Here are a few simple rules and guidelines

Rule 1- Red Wine with Red Meat, White Wine With White

Perhaps surprisingly, the old saying “red wine with red meat, white wine with white meat,” works quite well as a general principle. A powerful, tannic red wine would simply overwhelm delicate white fish, for instance, while a light, ethereal white like a fresh Viognier would seem mighty wimpy alongside a joint of rare roast beef.

Rule 2- Don’t Sweat the Exceptions

Yes, there are exceptions to the “Red with Red” rule, but they’re tasty exceptions. Although roast chicken counts as a “white meat,” for instance, it goes very well indeed with a fruity red. So do salmon and fresh tuna, shattering the notion that you should never serve red wine with fish.

Rule 3 – The Rule of Complements: Match Likes with Likes

Newer in principle than the ancient “red with red,” this one makes intuitive sense: Look for a wine with flavour and aroma characteristics that evoke the trademark flavours of your entree. A slightly sweet, rich seafood like lobster or crab makes a wonderful marriage with a slightly sweet, rich white wine like a big California Chardonnay. Add a sprig of rosemary to your pan-grilled steak and watch it wake up with the herbal qualities of a Napa Cabernet Sauvignon or Bordeaux.

Rule 4 – The Rule of Contrasts: Opposites Attract

This is a little more tricky, as it takes the intuitive nature of Rule III and turns it on its head. It can lead to some lovely surprises, though, as when you match a tart, lean white like a White Bordeaux or Loire Sauvignon Blanc against a rich, oily fish like bluefish or mackerel. Don’t be afraid to experiment!

The Bottom Line – Drink What you Like!

Remember always that all these rules are advisory. There’s nothing more impolite than the wine “snob” who insists that only his answers are right. Try the standard rules first, but if you decide that you want a Chardonnay with your steak, it’s certainly your privilege, and you shouldn’t be ashamed to exercise it.

If you want a versatile wine which pair well with a wide array of dishes, The Arniston Bay Pinotage Rosé will be the perfect wine.

Source: wineloverspage.com

Father’s Day is the perfect opportunity to spoil dad and treat him to a fantastic meal. This also makes buying the gift easier as the perfect wine pairing with this meal will be the perfect gift.

Father’s Day Recipe: Beef Pot Roast

Ingredients

• 2 tablespoons olive oil
• 15kg boneless chuck roast
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 large onion, chopped
• 1 small clove garlic, minced
• 2 cups good-quality beef stock
• 3 tablespoons canned crushed tomatoes
• 1 bay leaf

Directions

1. Preheat oven to 180° C.
2. Heat the olive oil in oven over medium-high heat. Season the boneless chuck with the salt and pepper and sear on all sides until golden brown, 3 to 4 minutes per side. Remove the beef and set aside.
3. Place the onion and garlic in oven and cook, stirring, until brown and fragrant, about 2 minutes. Add the stock, scraping the bottom of the pot with a wooden spoon to loosen any brown bits, then add the tomatoes and bay leaf.
4. Return the beef to the pot, cover tightly, and transfer to oven until the beef is fork-tender, 2 1/2 to 3 hours.
5. Remove the beef to a cutting board and cover it loosely with foil. Transfer the pot to a burner over moderately high heat and bring the liquid to a boil. Remove from heat.
6. Slice the beef and spoon extra cooking liquid on top.

Recommended Wine: The Arniston Bay Cabernet Sauvignon will be the perfect wine to complete this Father’s Day meal.

Source: realsimple.com

This robust dish is perfect on a chilly day, with briny olives and golden raisins lending salty-sweet flavours to the tender chicken and sauce. It also freezes well, so make a big batch and save the leftovers for a night you don’t feel like cooking.

Ingredients

• 1/2 cup all-purpose flour
• 1 teaspoon paprika, preferably smoked
• salt and black pepper
• 16 boneless, skinless chicken thighs (about 2.5kg), halved
• 3 tablespoons olive oil
• 3 red bell peppers, sliced
• 3 green bell peppers, sliced
• 4 cloves garlic, smashed
• 2 cups low-sodium chicken broth
• 2 cups pitted olives
• 1/2 cup golden raisins
• 2 cups long-grain white rice

Directions

1. In a large bowl, combine the flour, paprika, 1 teaspoon salt, and ½ teaspoon pepper. Add the chicken and toss to coat.
2. Heat 1 tablespoon of the oil in a large pot over medium-high heat. In batches, brown the chicken, turning, 6 to 8 minutes; transfer to a plate as it browns and add more oil as necessary.
3. Add the bell peppers, garlic, ½ cup of the broth, ½ teaspoon salt, and ¼ teaspoon pepper to the pot. Cook, stirring and scraping up any browned bits, until the peppers begin to soften, 4 to 6 minutes.
4. Add the olives, raisins, and the remaining 1½ cups of broth and bring to a boil. Nestle the chicken in the vegetables and simmer, covered, for 15 minutes. Uncover and simmer until the chicken is cooked through and the sauce is slightly thickened, 15 to 20 minutes.
5. Twenty minutes before the stew is done, cook the rice according to the package directions. Serve with the stew

Recommended wine: The Arniston Bay Sauvignon Blanc Semillon will pair very well with this dish.

Source: realsimple.com

This delicious Pasta recipe is  easy to make and guaranteed to be a mouth-watering treat for dinner guests.

Recipe: Hot Italian Sausage and Tomato Pasta

Ingredients:
1 pound (1/2 kg) dry fettuccine
3 tablespoons olive oil
1 medium red onion, sliced
1 clove garlic, smashed
4 hot Italian sausages, casings removed
1 pint red or yellow cherry tomatoes
2 tablespoons red wine vinegar
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup fresh basil leaves, torn
1 cup rocket, torn
1/4 cup freshly grated Parmesan

Preparation:
Cook the fettuccine according to the package directions. Drain and set aside. Meanwhile, heat the oil in a large saucepan over medium-high heat.
Add the onion and garlic and cook until the onion softens, 2 to 3 minutes.
Add the sausage and cook about 5 minutes, using a wooden spoon to crumble it. Add the tomatoes and cook until the skins burst, about 8 minutes.
Stir in the vinegar, salt, and pepper. Add the cooked fettuccine, basil, and rocket and toss gently to combine.
Serve in bowls and top with the Parmesan.

Tip: Vegetarians can omit the sausage. Try adding 3/4 cup Feta cheese to the pasta and greens.

Recommended wine: The versatile Arnsiton Bay Pinotage Rose will be the perfect wine with this dish .

From: realsimple.com

Mother’s Day menu are usually associated with a breakfast in bed or maybe a sweet treat for dessert. But a breakfast in bed can be an administrative nightmare and a disaster waiting to happen especially with the kids running around the bed. 

So this year, what about a funky yet healthy dish which will be the perfect meal for mom? 

Recipe: Salmon with Potato salad   Ingredients 

• 500g  new potatoes (about 10) ·        
• Salt and black pepper 
• 4 tablespoons olive oil 
• 4 180 g skinless salmon fillets 
• 2 tablespoons prepared horseradish 
• 1 tablespoon white wine vinegar
• 2 scallions, sliced 
• 1/2 small bunch watercress, thick stems removed (about 2 cups) 

Directions 

Place the potatoes in a medium saucepan. Add enough cold water to cover and bring to a boil. 

Add 1 teaspoon salt, reduce heat, and simmer until tender, 15 to 18 minutes. Drain and run under cold water to cool. Cut into quarters. 

Meanwhile, heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. 

Season the salmon with ½ teaspoon salt and ¼ teaspoon pepper. Cook until opaque throughout, 4 to 5 minutes per side. 

In a large bowl, combine the horseradish, vinegar, scallions, remaining 3 tablespoons oil, ¼ teaspoon salt, and ¼ teaspoon pepper. 

Add the potatoes and watercress to the dressing and toss to combine. Serve the salad with the salmon. 

Recommended wine: The Arniston Bay Chenin Blanc Chardonnay will be a perfect match with this meal. 

Source: realsimple.com

Salads can sometimes be so dull and predictable and can make a meal seem boring. Here is great and interesting salad which is sure to impress your guests and is definitely not boring.

Ingredients

• 1 small head of lettuce, torn into pieces 
• 4 stalks celery, sliced on the diagonal
• 1/2 red onion, finely chopped
• 2 cups green grapes, halved
• 90g blue cheese, crumbled
• 2 tablespoons fresh lemon juice
• 2 tablespoons white wine vinegar
• 1/3 cup extra-virgin olive oil
• salt and pepper
• 1 – 1.5kg  rotisserie chicken, meat thickly sliced

Directions

1.  In a large bowl, combine the lettuce, celery, onion, grapes, and 

blue cheese.

2.  In a small bowl, whisk together the lemon juice, vinegar, oil, ½ 

teaspoon salt, and ¼ teaspoon pepper.

3.  Divide the salad and chicken among plates. Serve with the vinaigrette.

Recommended wine: The Arniston Bay Pinotage Rosé will complement this dish. This is a beautifully aromatic Pinotage Rosé. The palate is youthful and vibrant showing a beautiful fusion of fresh red berry fruits.

Source: realsimple.com