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.
- 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
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.
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.
- 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)
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.
Here’s an interesting homemade apple and tomato chutney recipe, perfect for a variety of dishes. Easy to make- delicious in taste.
- 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
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.
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.
- 15 millilitre oil
- 1 Onion, chopped
- 250 gram Courgettes, sliced
- 1 Red pepper, diced
- 1 Sachet KNORR Tuna Mate Cheddar-Melt
- 250 millilitre Milk
- 800 millilitre hot water
- 2 Tins tuna, in brine
- In a large saucepan, fry the onion, courgettes and peppers in the oil for 3 min.
- Add the sachet of Seasoning Spice blend with 250 ml cold milk add 800 ml hot water to the vegetables in the pot.
- Add the tuna and pasta and bring to the boil, stirring occasionally.
- Reduce heat and simmer for 20 min, stirring occasionally.
Recommended wine: For great results, try the Arniston Bay Sauvignon Blanc Semillon with this meal.
It’s that time again, the time for delicious wine at a mere fraction of the price.
The company of winepeopleTM’s famous Market Day Sale is happening at Welmoed Wine Estate from the 29th of August to the 4th of September 2012.
Remember it is first come first serve, so be that early bird and catch the wine-worm!
Directions to Welmoed Wine Estate.
Here is the list of wines to look forward to. Purchases are only by the case.
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.
- 1 Sachet KNORR 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 Robertsons Mixed Herbs
- 1 Butternut, halved
- 125 millilitre grated Cheddar cheese
- Preheat oven to 180°C.
- Mix the dry sachet contents with rice (or couscous), onion, peppers and mixed herbs.
- Spoon the filling into the cavities of the butternut halves.
- 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.
Each cheese surface is sprayed with an aqueous suspension of the mould Penicillium camemberti and then left to ripen for at least three weeks.
A wonderful wine to pair with camembert is a Chardonnay Blanc and a great example is the Arniston Bay Chardonnay 2012.
Fermented in stainless steel tanks until dry. Intensely fruity with good acidity and some toasty spicy complexity from well judged oak. Really attractive with lots of character and elegance.
Read more on this wine… arniston-bay
This tasty tart is the ideal starter at a casual dinner party. Great in taste and presentation, it won’t disappoint.
- 4 Onions
- 2 tablespoon Margarine
- 1 Sachet KNORR Roasted Vegetables Veggie Bake
- 1 Egg, lightly beaten
- 400 gram Roll frozen puff pastry, defrosted
- Peel and slice the onions.
- Heat the margarine in a large frying pan and gently sauté the onions until soft.
- Stir in the contents of the KNORR Roasted Vegetables Veggie Bake sachet.
- Remove from the heat and set aside.
- Once cool, mix in the beaten egg.
- Unroll the pastry onto a greased baking tray.
- Use a small, sharp knife and score a border all the way round about 3 cm from the edge.
- Do not cut all the way through.
- Spread the onion mixture over the pastry taking care not to place it over the border.
- Place in a preheated oven at 200°C for 20-25 min or until the pastry has risen and is golden brown.
- Serve hot or cold.
Recommended wine: For best results, try the Arniston Bay Chenin Blanc Chardonnay.
The brilliant Brie is a soft cow’s cheese named after Brie, the French region from which it originated.
Its colour scheme is pale, with a slight greyish tinge under a rind of white mould. The whitish mouldy rind is typically eaten, the flavour quality of which depends largely upon the ingredients used and its manufacturing environment.
To bright up a weeknight dinner, try this cheesy flavour fish dish with a dash of curry powder for that extra flavour.
- 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 Robertsons Salt and Pepper to taste
- 500 gram Fish fillets
- 2 sachets KNORR Classic White Sauce
- 500 millilitre Cooked rice
- 2.5 millilitre Robertsons Paprika
- Season the fish fillets with salt and pepper, sprinkle with lemon juice and set aside.
- Melt margarine in a pan and add spring onion and lightly fry.
- Prepare KNORR Classic White Sauce by adding sachet contents to a jug and pouring in boiling water.
- Stir with a fork for 1 minute until thick.
- Stir spring onions into white sauce and add cheese and curry powder.
- Grease a baking dish and spread the rice on the bottom and lay the fish fillets on top.
- Pour sauce over and sprinkle with Paprika.
- Bake at 200 °C for about 30 minutes.
Recommended wine: Try the Arniston Bay Sauvignon Blanc Semillon for best results with this dish.
Maybe the world’s most natural companion, both wine and chocolate have complex flavours and notes. They have similar components and nuances and thus making the perfect pair. Here are some hints and tips to pair these two together:
How to team up the pair:
Examine the attributes of the chocolate, and follow the same steps as you would in a classic chocolate tasting. That includes noting the aroma, listening for the snap when you break it and checking the shine and glossiness. Before tasting it, though, take the same notice of the wine.
Swirl the wine in the glass: be aware of the colour and the viscosity.
Sniff the wine and note the bouquet and flavour components.
Sip the wine; let it fill your mouth. Notice the wine’s complexity, which flavours come to mind. Now take a small bite of the chocolate, let it sit on your tongue. When it just begins to melt, sip the wine again and swirl together with the chocolate.
Flavours to expect:
Just like in a chocolate or wine tasting, the flavours are released in stages. The first notes should be filled with fruity acidity (from the grapes in the wine, and the cacao beans in the chocolate). Watch the flavours that unfold in this middle stage, and look for a sweetness phase. The finish should be identified by tannins, flavour notes common to both wine and chocolate.
Many of the same flavour notes you experienced in your chocolate tasting will emerge during the pairings. You’ll observe fruity, nutty, spicy and/or woody notes. You may even detect roasted flavours specifically identifiable with chocolate.
Pair lighter chocolates with lighter wines; darker chocolates with full-bodied wines. Go from light to dark in your tasting session, starting with milk or lower percentage cacao chocolates and their corresponding wines.
Pairing for dark, bittersweet and semisweet chocolate:
- Tawny Port
If you’re looking to pair up Cabernet Sauvignon, Pinot Noir, or Sangiovese reds, they need to be well-aged to suitably pair with darker chocolates.
Pairings for milk chocolate:
- Sauvignon Blanc
- Dessert wines
Arniston Bay has a wide variety of wine perfect for all your pairing needs.
For a decadent brunch this weekend, try this herbed marscapone & tomato waffle recipe. This comfort meal will delight all your senses.
- 125 millilitre KNORR Sundried Tomato & Olive Oil Salad Dressing
- 6 Small vine tomatoes
- 1 pinch Robertsons 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
- Grill the bacon strips until crispy.
- Place waffles on a baking tray and toast until heated through.
- In a baking dish, drizzle KNORR Sundried Tomato & Olive Oil Salad Dressing over the tomatoes, season with Salt and Pepper Seasoning and thyme.
- Roast the tomatoes for 30 mins at 180°C.
- Mix together the mascarpone, dill, coriander and mint.
- 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.
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.
- 45 millilitre Cooking oil
- 1 kilogram Stewing beef, cubed
- 2 Onions, chopped
- 4 Rashers bacon, diced
- 2 Cloves garlic, crushed
- 10 millilitre Robertsons Mixed Herbs
- 1½ cups Water
- 250 gram brown mushrooms, halved
- 60 millilitre KNORR Rich Beef & Tomato Soup
- In a large pot, heat oil and fry beef until brown. Remove and set aside.
- Fry onions, bacon and garlic for 3 minutes.
- Return beef to pot, add Mixed Herbs and fry for 1 minute.
- Add water and simmer for 60 minutes.
- Add mushrooms and simmer for a further 25 minutes.
- Mix the KNORR 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.
- Serve with mashed potatoes.
Recommended wine: Try the Arniston Bay Cabernet Sauvignon Merlot for best results.
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.
- 30 millilitre oil
- 1 Onion, sliced
- 250 gram Potatoes, quartered
- 5 millilitre Robertsons Ground Cumin
- 2 Chilies, seeded and chopped
- 2 millilitre Robertsons Ground Ginger
- 2 tomatoes, chopped
- 300 millilitre Water
- 1 Sachet KNORR Mild Durban Curry Cook in Sauce
- 1 kilogram Spinach, roughly chopped
- Heat oil in a frying pan and sautè onion in oil until it softens.
- Add potatoes, spices, tomatoes, water and Sachet.
- Cook and bring to the boil, simmer for 10 mins.
- Add spinach and cover, cooking for 2 mins, simmer over low heat for a further 20 mins.
- Serve with roti or as a bunny chow.
Recommended wine: The Arniston Bay Sauvignon Blanc Semillion will work wonders will this meal.
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.
- 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 Stork margarine
- 1 sachet KNORR Tomato & Herb Pasta sauce
- 200 millilitre Sour cream
- 2 Eggs
- 180 millilitre Milk
- Preheat oven to 180°C.
- Place all ingredients for the crust in a food processor and process until the dough comes together.
- Spread the pastry evenly in a flan or quiche dish.
- Heat margarine in a frying pan and sautè the green peppers and onion for 3 min, stirring frequently.
- Add the salami and stir through.
- Spread this mixture over the bottom of the uncooked base and season with salt and black pepper.
- Sprinkle cheese over.
- Add the contents of KNORR Tomato & Herb Pasta sauce to sour cream and mix together well.
- Add the eggs and milk and stir until smooth.
- Pour this mixture carefully over the cheese and bake for approximately 45 min until the filling is set.
- Allow to cool for 10 min before cutting and serving.
Recommended wine: The Arniston Bay Rosé will be great with this dish.
But many people find it confusing. There are too many choices, it requires a special tool to open, and there’s the whole culture around wine supposedly dictating what goes with which food and what’s cool to drink.
Here’s a quick primer on how to incorporate wine into your social events without hassles and embarrassment, and what basic items you need to present your drink perfectly.
The No. 1 rule is drink what you think tastes good, and have a couple of other offerings available that others might like. Your palate is about as individual as your fingerprints. What you like, someone else might avoid and vice versa, but that doesn’t mean the wine is bad. So serve a couple of wines and keep your bases covered.
Secondly, serve it in decent glasses. The shape of the glass really can affect the taste of a wine. It has to do with how the bowl of the glass channels the aroma – which is a big component of taste – to your nose. This is what wine lovers refer to when they are talking about the bouquet of a wine. Use a clear glass so you can see the wine. It’s worth the second or two to raise the stem toward light and just take a moment to appreciate the colour.
Next, get a good corkscrew. A flimsy old corkscrew can be a hassle and an embarrassment. Corkscrews are really not expensive and, ideally, you should have more than one in your home.
Now all you need is wine. I recommend the fantastic Arniston Bay Bush Vine Pinotage is a great start.
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.
- 1 KNORR Sachet Pasta & Sauce – Sour Cream & Mushroom
- 2 tablespoon Stork 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
- Prepare the pasta and sauce using the margarine, milk and water according to sachet instructions.
- Stir in the flaked salmon and broccoli.
- Place in an ovenproof dish and top with grated cheese.
- Bake at 180°C for 10 min or until heated through.
- 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.
Bring a hint of Italian flavour to your kitchen, with these lovely breaded chops. It’s ideal for a relaxed dinner at home.
- 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.
- 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 KNORR Creamy Garlic and Herb Salad Dressing
- 4 Pita bread rounds, toasted and quartered
- Tzatziki, to serve
- In a bowl marinate the chicken cubes in the KNORR Creamy Garlic & Herb Salad Dressing.
- Heat a griddle pan and cook the chicken cubes until golden and cooked through.
- Remove and set aside.
- Thread the chicken cubes, cherry tomatoes and olives on to skewers.
- Spread Tzatziki onto pita and place 2 mini skewers on top.
- Sprinkle with feta cheese and parsley.
Recommended wine: The Arniston Bay Sauvignon Blanc will complete the dish even more.
Merlot is a wonderful grape which gives winemakers the possibility to create lovely single cultivar wines as well as balanced, blended master pieces.
Merlot is one of the world’s most planted grapes and it is cultivated in all the major wine producing countries.
Merlot grapes are primarily use, to make the lone standing Merlot wine. However, because of its softness and fruitiness, it is also found in many blended wines and is used to soften the Cabernet Sauvignon red wine. Merlot and Cabernet Sauvignon are the two main cultivars in the so-called Bordeaux blends.
Merlot ripens earlier in the season than its cousin, Cabernet Sauvignon, so it can be sold earlier. It is softer and fruitier than the Cabernet, yet produces many of the same aromas and textures. This makes it more desirable to many wine drinkers.
South Africa has a rich red wine tradition and the Arniston Bay Merlot is one of these great wines. With dark cherry and plum nose with a spicy palate, it’s well balanced ripe fruit, with a persistent soft tannin finish.
These lovely Mediterranean flavours will spice up any night. Finished in no time, it’s a lovely supper idea for friends and family.
- 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
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.
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.
- 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
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.
There have been many questions surrounding this. Some wonder if they are the same, just different pronunciations, or are they completely different in all aspects. So the question begs: “What is the difference between Shiraz and Syrah?”
They are In fact, one and the same grape. No one really knows why the grape named Syrah in France was renamed Shiraz in Australia, possibly after the famed city in Iran.
The reason Australians (and New World Wines) retained the name is probably a bit for tradition and a lot for marketing, although they may not have intended to create so much confusion among wine drinkers.
There are some wine critics who believe that there is a difference in wines labelled Shiraz often tastes different than those labelled as Syrah. Some New World Shiraz wines are frequently big, ripe and high in alcohol while in France Syrahs are often a bit austere, with higher tannins, and are better for aging. So the name difference can be useful, but this is certainly not always the case. And now some New World wines are bottling their wines as Syrah and some French as Shiraz, so the field is getting a lot less clear.
A great traditional South African Shiraz is the Arniston Bay Shiraz. A full bodied wine, with intense dark colour, subtle smoky and pepper spice nose with strong full mid-palate and good tannin structure.
Read more on… easyfoodandwinel
The cheese lovers of the world are very privileged, due to hundreds and hundreds of different cheese for all over the globe. Just like wine, their textures, styles and flavours differ. The French are renowned for wine and cheese and two of those most famous cheeses are Camembert and Brie.
But what is the difference between the two cheeses?
Brie is a soft cows’ cheese named after Brie, the French province in which it originated. It is pale in colour with a slight greyish tinge under a rind of white mould; very soft and savoury with a hint of ammonia. The whitish mouldy rind is typically eaten, the flavor quality of which depends largely upon the ingredients used and its fabrication environment.
Camembert is a similar soft cheese, also made from cow milk. However, there are differences beyond the simple geographical fact that brie originates from the Ile de France and camembert from Normandy.
Brie is produced in large wheels and thus ripens differently: when sold it typically has been cut from a wheel, and therefore its side is not covered by the rind; camembert, meanwhile, is ripened as a small round cheese and sold as such, so it is fully covered by rind. This changes the ratio between the rind and the inner part of the cheese. Furthermore, brie contains more fat than camembert.
So in the famous words of Hamlet , To Brie or not to Brie that is the question.
The Arniston Bay Merlot will pair exceptionally well with both these cheese styles.
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.
- 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
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.
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.
- 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
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.
Here’s a healthy light supper treat. With just enough spice, it will make for a great meal with a glass of wine.
- 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
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.