‘Let us celebrate the occasion with wine and sweet words.’
-Plautus

Here’s a great recipe to put a twist on the normal kebabs. Without taking too long, these delicious kebabs will make any mouth water.

 

Ingredients:

-1 red pepper, de-seeded and cubed

-1 yellow pepper, de-seeded and cubed

-12 cherry tomatoes

-4 salad onions topped, tailed and cut into 5cm lengths

-2 baby courgettes, cut into chunks

-groundnut oil or sunflower oil, for grilling

-4 kebab skewers

-basmati rice, to serve

 

For the marinade:

-2-3 tbsp soy sauce

-1 garlic clove, crushed

-1 tsp sugar

-pinch of ground ginger

-salt and freshly ground black pepper to taste

 

For the dressing:

-1 tbsp groundnut or sunflower oil

-1 shallot, finely chopped

-½ tsp hot chilli powder

-1 garlic clove, crushed

-1 tbsp dark brown sugar

-110g unsalted roasted peanuts, ground

-150ml coconut milk

½ lemon, juice only

Method:

Mix all the vegetables together in a bowl. Combine the marinade ingredients in a separate bowl and pour over the vegetables, making sure the vegetables are evenly coated.

Cover and leave for two hours, stirring occasionally.

For the dressing, heat the oil in a small pan and fry the shallot until starting to brown. Add the chilli powder and cook for one minute.

Stir in two tablespoons of the marinade from the vegetables, the garlic, sugar and ground peanuts. Stir well.

Add the coconut milk a little at a time. Bring to the boil and simmer gently for two minutes. Stir in the lemon juice and season to taste.

Thread the marinated vegetables on to skewers. Brush with a little oil and grill over the coals for about 15 minutes, turning occasionally.

Gently re-heat the peanut dressing.

Serve the kebabs on a bed of rice, drizzled with peanut dressing.

 

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

Source: bbc

It’s always fun to plan and built something. If you have space, building a wine cellar will be very rewarding in the end. Here are a few step in helping you to achieve this…

 

Lighting

Lighting can have an effect on wine. It can accelerate the aging of the wine and alter the tannin so choosing a proper lighting is important. The best would be to choose a location with no windows and with soft luminosity. A great idea is to opt for DEL bulbs or neon tubes. They don’t produce any heat and this way you can control the room temperature with more ease. In order to control the luminosity, you can choose to install a dimmer switch.

 

The floor

The wine cellars also need a proper floor. The way to go here is with a odorless material that is resistant to humidity. You can go with ceramic, slate or marble. Try to avoid materials such as carpet, which retains odors or wood because it can deform because of the humidity. Plus, using ceramic gives the floor a more crisp and relaxing aspect.

 

Walls and the ceiling

Build the walls and the ceiling with wood. For the coating finish, you can use materials that have properties of being odorless and moisture resistant. Waterproof gypsum could be a great way to go here. When you have to choose a proper paint for the walls, try to choose one that is 100% acrylic that is designed for humid rooms and that releases few odors.

Read more… thereminder.com

 

Want to spoil your mom the Mother’s Day?

We are running a fantastic ‘Month of Mom’ Facebook  competition where you can stand a chance to win a R500 Restaurant voucher.

To entrer on our Facebook page click here

Mobi users can enter here

 

(T&C apply)

Welmoed has a vast history of bravery and courage, to read more on the story of Welmoed, go to… tinyurl.com

Here’s a fantastic cheese fondue recipe for an evening of hosting. It’s something a bit different that will certainly be enjoyed amongst friend. Remember Welmoed has a wide variety of wine to pair excellent with this fondue.

Ingredients

• 1/2 pound Swiss-style cheese
• 1/2 pound Gruyere cheese, shredded
• 2 tablespoons flour or cornstarch
• 1 garlic clove, halved crosswise
• 1 cup dry Welmoed Sauvignon Blanc
• 1 tablespoon lemon juice
• 1/2 teaspoon dry mustard
• Pinch of freshly grated nutmeg
• Assorted dipping foods such as cubed day-old French bread, cubed ham, broccoli, carrots, or cauliflower, cherry tomatoes, chopped green bell peppers, peeled and chopped apples or pears

Method:

Place the shredded cheese and cornstarch in a plastic freezer bag. Seal, shake to coat the cheese with flour or cornstarch. Set aside.

 

Rub the inside of a 4-quart pot with the cut garlic, then discard. Add the wine and lemon juice to the pot, and bring to a low simmer on medium heat. Bit by bit, slowly stir the cheese into the wine. Stir constantly in a zig-zag pattern to prevent the cheese from seizing and balling up. Cook just until the cheese is melted and creamy. Do not let boil. Once the mixture is smooth, stir in kirsch, mustard and nutmeg.

 

Transfer the cheese to a fondue serving pot, set over a low flame to keep warm. If your pot is thin-bottomed, a lit candle will probably do. If thick-bottomed, you can use a small Sterno.

 

Arrange various dipping foods around the fondue pot.

 

To eat, spear dipping foods with fondue forks or small forks. Dip to coat with the cheese, and eat.

 

Source: simplyrecipes.com

With winter upon us, it’s time to take out the casseroles and make stew. With all the ingredients used in this dish, the Welmoed Pinotage will pair excellent with this hearty meal.

 

Ingredients

• 1 tbsp sunflower oil
• 200g smoked streaky bacon , preferably in one piece, skinned and cut into chunks
• 900g stewing lamb , cut into large chunks
• 5 medium onions , sliced
• 5 carrots , sliced into chunks
• 3 bay leaves
• small bunch thyme
• 100g barley
• 850ml lamb stock
• 6 medium potatoes , cut into chunks
• small knob of butter
• 3 spring onions , finely sliced

 

Method

Heat oven to 160C/fan 140C/gas 3. Heat the oil in a flameproof casserole. Sizzle the bacon for 4 mins until crisp. Turn up the heat, then cook the lamb for 6 mins until brown. Remove the meats with a slotted spoon. Add the onions, carrots and herbs to the pan, then cook for about 5 mins until softened. Return the meat to the pan, stir in the barley, pour over the stock, then bring to a simmer.

 

Sit the chunks of potato on top of the stew, cover, then braise in the oven, undisturbed, for about 1½ hrs until the potatoes are soft and the meat is tender. The stew can now be chilled and kept in the fridge for 2 days, then reheated in a low oven or on top of the stove. Remove from the oven, dot the potatoes with butter, scatter with the spring onions and serve scooped straight from the dish.

 

Source: bbcgoodfood.com

The time for cheese is upon us. With only one night to go, one can almost smell the festivities.

 

The SA Cheese Festival, which takes place from 27-30 April at Sandringham, is a favourite among the country’s food-conscious crowd for here cheese is celebrated in all its gastronomic splendour. Spend the day savouring the legendary variety of wholesome products, learn from local culinary talent and simply relax in the revitalizing country atmosphere.

 

Welmoed will again be there at the cheese festival, so come and join us for a glass!

 

For more info visit… cheesefestival.co.za/

How about trying something a bit different in the kitchen? With so many flavours rolled into one, you can’t go wrong with this dish. Quick and easy, but beautiful in taste- Enjoy…

 

Ingredients

• oil – for frying
• 300g minute or thin-cut sirloin steaks – sliced into thin strips and tossed with 3 tbsp cornflour
• broccoli florets from a small head- sliced
• 2 garlic cloves – sliced
• A 5cm piece ginger – finely chopped
• 1 tsp dried chilli flakes – or 1 dried chilli -crumbled
• ½ bunch spring onion – sliced on the diagonal
• 4 tbsp soy sauce mixed with 5 tbsp sugar
• 2 limes – juiced

 

Method

1. Heat a 5cm depth of oil in a wok until very hot. Fry the steak in batches until dark and crisp. Drain. Pour off most of the oil and stir-fry the broccoli, garlic, ginger and chilli for 1 minute. Tip in the sweetened soy sauce and lime juice and cook for 2 minutes. Toss in the beef and spring onions and serve.

 

Recommended wine: The Welmoed Cabernet Sauvignon will be a great wine to serve with this dish.

 

Source: bbcgoodfood.com

Ordering wine isn’t all that difficult, but there are a few helpful tips on this subject. Small things like a party of four, all with different meals can make the choice of wine a tad bit more intricate. So, here are a few tips on the phenomenon off ordering wine in a restaurant.

 

First, resist the urge to order a cocktail. If you’d like to enjoy a glass of something before you commit to a bottle, try a glass of sparkling wine or a light riesling or sauvignon blanc. You’ll enjoy your food more than if you indulge in a heavy, palate-numbing cocktail.

After you decide what you’re eating, take a look at the wine list. Don’t feel like hassling it? Just ask the server to suggest something by the glass.

 

For a bottle, if you know whether you’d like white or red, you’re halfway there. In better restaurants, often the staff will know what will complement what you’ve ordered — just ask.

 

If the list is overwhelming but you know you want, say, a red, simply find any red in your price range, point to it and tell the server, “I was thinking about this one — but maybe you have an idea of something that would work better.” A sensitive server should steer you to something appropriate that’s within your budget.

 

Welmoed Wines are listed on numerous wine lists and is a great choice of wine to accompany your meal.

Read more on… ivillage.com