Author Archive

Here’s a great lamb recipe to fill up on over the weekend. With no time spent too long in the kitchen, but yet it won’t affect the flavour at all. Enjoy!

 

Ingredients

• 2 tbsp olive oil
• 4 lamb leg steaks (approx 140g)
• 1 large red onion , cut into 8 wedges
• 2 tsp dried oregano
• 150ml Welmoed Sauvignon Blanc
• 400g packet cherry tomatoes
• 100g black olives
• handful flat-leaf parsley , chopped

 

Method

Heat oven to 200C/fan 180C/gas 6. Heat the oil in a large roasting tin on the hob. Brown the lamb steaks in the tin over a high heat, about 1 min each side.

 

Add the onion to the roasting tin with the oregano. Pour over the wine and throw in the tomatoes. Scatter the olives over the top, then place the tin in the oven for 15 mins until the lamb is cooked. Scatter with flat-leaf parsley and serve with boiled new potatoes.

 

Source: bbcgoodfood.com

For more details of this promotion visit welmoed.co.za

Remember the SA Cheese Festival at the end of this month!

For more information go to… http://tinyurl.com/czsn3zk

 

Pairing food and wine is always a treat. Entertaining guests while experimenting, working out the menu for both the wine and food and appreciating all the aromas. There are many guidelines surrounding this, so here are a few easy tips for the newcomer…

 

1. Match the Style – The style and weight of the wine you pick should match the food on your plate. For example, a robust Cabernet would pair well with a hearty Steak. Similarly, food with intense flavor like blue cheese should be paired with a flavorful wine like port. For lighter dishes like fish, choose more delicate wines, like Chardonnay.

 

2. Don’t Worry About the Color of the Meat – It’s often said that white meats like chicken, pork, and fish should go with white wine, and red meats like beef and lamb should be paired with red wine. However, you should think about the dish as a whole. Chicken served with a flavorful tomato-based sauce could easily go well with a lighter red wine.

 

3. Stick to the Same Region – Dishes that come from a certain region almost always pair well with wines from the same region.

 

4. Avoid Oaky Wines – Unless you really know what you’re doing, a big oaky flavor can overpower the food it’s paired with. In general, wines with less oaky notes are easier to pair with food.

 

5. Add Salt – Salt will not only add flavor to your food, but it will also help your wine complement the dish. Salt can make wines taste milder, fruitier, and less acidic, which tends to be pleasing to the palette.

 

Recommended wine: Welmoed has a wide range of wines which will suite every wine palate.

 

Read more:  wine.co.za

A great meal, especially perfect for those Sunday early night dinner times. Something to be appriciated by both family and friends. Have a treat.

 

Ingredients

• 3 x 225g leg of lamb , preferably boneless
• 1/4 cup olive oil
• 1/2 cup lemon juice
• 4 -6 garlic cloves , crushed
• 1 teaspoon dried oregano
• 1 teaspoon nutmeg
• 2 teaspoons dried mint
• 1 teaspoon sugar
• 1/4 cup white vinegar

 

Directions:

Using the crock pot’s ceramic dish, mix together the oil, lemon juice, garlic, oregano and nutmeg.

Immerse leg of lamb into the mixture and cook on high for 6- 8 hours until falling apart.

Just before removing meat from crock pot, mix together the mint, sugar and vinegar in dish and microwave for 30 seconds until vinegar is hot enough to melt the sugar.

Remove meat to the serving platter and pull apart with forks until you have chunky shreds of meat.

Drizzle over mint vinegar and serve piping hot.

 

Recommended Wine: The Welmoed Cabernet Sauvignon will be the perfect wine with this dish.

Source: food.com

Wine and cheese pairing tips are most certainly useful but also remember everyone’s palat differs. This also means you need to experiment and find out what works best you.

Here are a few easy guidelines to keep in mind…

 

Most red wines pair very well with sharp cheddar cheese. Red wines tend to pair up well with most types of cheese actually. The fuller bodied the wine is, the richer the cheese should be and vice versa.

 

Generally, you should pair white wines with white and creamy cheeses. Sweet and fruity white wines are often good with many types of cheese.

 

Dessert wines usually match up best with blue cheese and as the name suggests, desserts.

 

Don’t forget that the SA Cheese festival is almost upon us. It’s happening from 27 to 30 April at Sandringham estate. With loads to do and experience:  from music to stunning culinary talent and of course Welmoed will be there. It’s truly a must.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Marthie Albasini, the winner of a R500 restaurant voucher in the Welmoed “Month of Romance” competition, chose Silver Orange Bistro in Hartebeespoort.

Hope you has a lovely evening Marthie!

More info on Siver Orange Bistro…http://tinyurl.com/ccf334p

Pinotage grapes are a cross between Pinot Noir and Cinsault grapes. Professor A.I. Peroldt was the first to come up with the combination of grapes to create this wine in 1922. People did not favour the new wine at the time, so it wasn’t until 30 years later that it started being cultivated in earnest. Interestingly, people took a liking to it the second time around.

 

Since 1952, other countries have decided to start planting Pinotage grapes. Zimbabwe and New Zealand have the largest wineries for this type of wine besides South Africa. California and Canada also have a good number of vineyards.

 

Welmoed’s traditional South African pinotage is a perfect example. With its vivid ruby-red colour and its raspberry and ripe fruit on the nose, it’s an elegant and well balanced wine. It pairs lovely with oxtail and a variety of other red meat.

 

So go on and appreciate a truly remarkable traditional wine. Viva South Africa and viva Welmoed!

 

Source:  tree.com