Harissa chicken and roast vegetable salad

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

 

Ingredients:

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

 

Method:

Preheat oven to the grill setting.

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

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

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

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

 

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

Source: food24

So True…

Potato, leek and blue cheese soup

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

 

Ingredients:

 

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

 

Method:

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

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

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

Serve scattered with chopped chives and croutons.

 

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

Source: food24

Wine on the rocks…

Cheers to relaxing times!

Chicken Breasts Stuffed with Brie & Basil

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

 

Ingredients:

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

 

Method:

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

 

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

Source: whatsfordinner

Sand-tastic… Wish you were here!

Honey roasted root vegetable salad

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

 

Ingredients:

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

 

Method:

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

 

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

Source: whatsfordinner

Our Marvellous Mother’s Day Special…

Our special entails a 15% discount at the cellar door on our Arniston Bay Sparkling Brut, Arniston Bay Rosé as well as other selected wines, from now until Sunday.

Cheers!

Ocean wine charms, making life more relaxing!

Spicy pilchard and spinach bake

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

 

Ingredients:

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

 

Method:

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

 

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

Source: whatsfordinner

Chicken and chorizo pitas

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

 

Ingredients:

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

 

Method:

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

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

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

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

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

 

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

Source: food24

Relaxation 101

Ocean inspired wine glasses…

Just add some Arniston Bay and taste the sunshine!

Creamy Fish Bake with Pepper & Feta

Here’s a great relaxing dinner idea. This creamy fish bake with pepper and feta recipe will go down well with a glass of Arniston Bay.

 

Ingredients:

  • 5 millilitre Mixed Herbs
  • 1 sachet Black Pepper Sauce
  • 250 millilitre milk
  • 250 millilitre Plain yoghurt
  • 450 gram Hake fillets, defrosted
  • 250 gram Button mushrooms, sliced
  • 1/2 Red pepper, finely sliced
  • 75 (1 round) gram Feta cheese, crumbled

 

Method:

  1. Preheat oven to 180°C
  2. Arrange hake fillets in an oven proof dish
  3. In a bowl mix together the yoghurt, milk and Black Pepper Sauce until well combined
  4. Pour the sauce over the hake fillets and layer the mushrooms and red pepper on top
  5. Top with crumbled feta cheese and cook in the oven for 30 minutes until golden brown and the sauce has set

 

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

Source: whatsfordinner

Butternut, Sweet Potato and Basil Soup

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

 

Ingredients:

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

 

Method:

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

 

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

Source: whatsfordinner

Quote to ease tomorrow’s midweek blues…

‘On the beach, we forget to count the days.’

Chorizo, Lentils and Baby Spinach on Pasta Rice

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

 

Ingredients:

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

 

Method:

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

 

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

Source: whatsfordinner

Beach Wine

What a beautiful beach wine pic…

Looks relaxing, doesn’t it?

Aromatic Couscous with Chicken and Apricots

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

 

Ingredients:

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

 

Method:

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

 

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

Source: whatsfordinner

Mince & Vegetable Cups

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 KNORR 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

Roast Chicken Soup Recipe

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 KNORR 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

Quote of the day…

Tangy Chicken, Grape & Pecan Salad Recipe

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 KNORR 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

A chill pic worth a thousand words…

Garlic & Herb Fried Fish with Tartare Sauce Recipe

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 KNORR 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

Featured wine of the day- Arniston Bay Merlot 2011.

Our featured wine of the day is the amazing Arniston Bay Merlot 2011.

The perfect wine to pair with friends, family and laughter.

Dark cherry and plum nose with a spicy palate.  Well balanced ripe fruit with a persistent soft tannin finish.

Read more… arniston-bay 

Flip Flop Glass

Flip flop wine glass to get us in the beach vibes…

Just add Arniston Bay and taste the sunshine, cheers!

Golden Chicken Strips with Tomato & Mozzarella

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 KNORR 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 KNORR 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

A relaxation gadget…

Ideal to ease the midweek blues!

Cider and Apple Chicken Casserole Recipe

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 Stork margarine
  • 15 millilitre Cooking oil
  • 6 chicken thighs
  • 125 millilitre Milk
  • 1 sachet KNORR 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 KNORR 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

Happy Valentine’s Day

Hope you have a wonderful day, cheers!

Quote of the day…

Strawberry & Asparagus Salad Recipe

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 KNORR 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 KNORR Creamy Ranch Salad Dressing.

 

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

Source: whatsfordinner

Relaxation tip of the day…

Love is in the air…

Curried Beef and Mushroom Gratin Recipe

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 Stork 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 KNORR 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 KNORR 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

Sesame Beef Patty Pockets Recipe

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 KNORR 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, KNORR 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

Beach Home

Just like a glass of Arniston Bay, here’s another way to bring the beach to your home…

 

Grilled Calamari Summer Salad

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 KNORR Creamy Ranch Salad Dressing
  • 1 Fresh mango
  • 15 millilitre Olive oil

Method:

  1. In a bowl place calamari and KNORR 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

Wine Rack

What do you think of this beach house wine rack idea?

Mushroom & Walnut Pasta salad Recipe

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 KNORR Creamy Blue Cheese Salad Dressing
  • 50 millilitre Plain low fat yoghurt
Instructions:
  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 KNORR 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

Sandal Coaster

The perfect coaster for a glass of Arniston Bay, don’t you think?

Wednesday’s wine quote…

‘A bottle of wine begs to be shared.’ -Clifton Fadiman

Great quote for the Wednesday…

Thai beef stir-fry

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

Christmas Specials

Great deals on Arniston Bay and Welmoed!

From Wed 12 Dec 2012 to Sat 12 Jan 2013.

 

Beat the Christmas rush and make your way to Welmoed Cellar Door where you can get unbelievable Christmas specials on wines and sparkling wines to make the Yuletide sizzle. This special offer starts on Wednesday, 12 December 2012 and ends on Saturday, 12 January 2013

 

Here is what you can look forward to:

WELMOED SPARKLING BRUT • 25% off if you buy a 6 bottle case – regular price R294, now R220.50 • 15% off per bottle if you buy less than 6 bottles – regular price R49, now R41.65 per bottle

 

ARNISTON BAY SPARKLING BRUT • 25% off if you buy a 6 bottle case – regular price R234, now R175.50 • 15% off per bottle if you buy less than 6 bottles – regular price R39, now R33.15

 

KUMKANI INFINITI MCC 2007 • 15% off if you buy a 6 bottle case – regular price R474, now R402.90 • 10% off if you buy less than 6 bottles – regular price R79, now R71.10 per bottle

 

ARNISTON BAY ROSÃ? 2012 • 25% off if you buy a 6 bottle case – regular price R198, now R148.50 per case

 

ARNISTON BAY CHENIN BLANC CHARDONNAY 2012 • 25% off if you buy a 6 bottle case – regular price R198, now R148.50 per case

 

ARNISTON BAY SAUVIGNON BLANC SEMILLON 2012 • 25% off if you buy a 6 bottle case – regular price R198, now R148.50 per case

 

Unfortunately we can’t reserve any stock for customers, everything is sold on a first come, first served basis. Prices include VAT.

 

So get on down to the cellar! We hope to spot you there. For any queries, contact the Welmoed Cellar Door on 021 881 8062. For directions to Cellar Door, click here.

 

 

 

Not for sale to persons under the age of 18. Normal staff and partner discounts do not apply on specials.

Please enjoy our products responsibly – not for sale to persons under legal drinking age

The road…

This looks like a stroll to satisfaction, or the road to relaxation…

Spicy chicken stir fry with golden enoki mushrooms

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.

Ingredients:
  • 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

 

Method:

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

Quote for the Wednesday…

Lemon Meringue Pie

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.

Ingredients:

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

Method:
  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

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