A relaxing ‘Bubbly’ bath…

More info on our Sparkling Wine- arniston-bay

Great beach wine pic, don’t you think?

Lemon and herb chicken spaghetti

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

 

Ingredients:

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

 

Method:

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

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

Add more olive or lemon juice if needed.

Serve hot, cold or at room temperature.

Source… food24

Roasted chicken curry

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

 

Ingredients:

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

 

Method:

Preheat oven to 220°C.

Rinse chicken and pat dry with paper towel.

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

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

Now season the cavity with salt and pepper.

Truss the chicken.

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

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

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

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

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

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

Remove the twine, carve and enjoy.

 

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

Source: food24

Banana flan bread with amaretto biscuits, white chocolate and almonds

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

 

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

 

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

 

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

Source: food24

A beach house wine rack idea…

Butternut and Feta Quesadillas

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

 

Ingredients:

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

 

 

Method:

 

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

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

Assemble Heat a large frying pan with a little oil.

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

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

Make another quesadilla with the remaining ingredients.

Enjoy immediately with the salsa and sour cream.

 

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

Source: food24

Great quote…

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?

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