Archive for the ‘Wine and dine’ Category

Finding new ways to improve on traditional recipes can be a mouth-watering exercise. Here is a ‘improved’ pasta recipe which is sure to impress and delight your friend/ family.

 

Ingredients

• 1 small onion
• 3 slices bacon
• 2 cloves garlic, peeled
• 1/4 cup fresh flat-leaf parsley leaves
• 1 pound ground beef chuck
• 1/2 cup grated Parmesan plus more, shaved, for serving
• 3 tablespoons bread crumbs
• 1 large egg
• salt and black pepper
• 350g spaghetti
• 3 cups marinara/tomato based pasta  sauce

Directions

1. Heat broiler. Bring a large pot of water to a boil for the pasta. In a food processor, combine the onion, bacon, garlic, and parsley; pulse until finely chopped, 10 to 15 times. Transfer to a medium bowl, add the beef, Parmesan, bread crumbs, egg, ½ teaspoon salt, and ¼ teaspoon pepper, and mix gently to combine.
2. Form the beef mixture into 16 meatballs (about 2 tablespoons each) and place on a foil-lined broilerproof rimmed baking sheet. Broil, turning once, until cooked through, 10 to 12 minutes.
3. Cook the pasta according to the package directions.
4. Heat the marinara sauce in a large skillet over medium heat, 2 to 3 minutes; add the meatballs and toss gently to coat. Serve over the pasta and sprinkle with the shaved Parmesan.

 

Recommended wine: The versatile Welmoed Rosé will competent this dish.

 

Source: realsimple.com

 

Whether you’re a hardcore resolutionist or you defy any attempt to start fresh on January 1, there’s no denying that the New Year provides an opportunity to take stock and perhaps see where some improvement might be needed. For all of us who take wine seriously enough to think about it, talk about it and spend good money for it, it makes sense to include wine in our New Year’s planning and resolution-making.

1. Life is too short, don’t drink bad wine

Just because a wine is cheap does not mean that it’s bad but we’ve all had a bottle that few can swallow. Spit it out and open a new bottle.

2. Try a new grape varietal every month

There are 24,000 names for varieties of wine grapes, corresponding to between 5,000 and 10,000 actual varieties. However, only about 150 are commercially important. This means that you should stick your neck out and try a different varietal every month. Compare different brands to each other and see which one you preferred. Live a little!

3. Drink bubbly throughout the year, not only on New Year’s eve

Another day on earth means we’ve got a reason to celebrate! Pop open that bottle of sparkling wine where ever and whenever you feel like it. If today is your last day, enjoy every second with a glass of bubbly in hand and cheers to the legacy you’re leaving behind.

4. NEVER EVER drink wine out of a plastic cup

Just don’t! Not on the beach, not at a barbeque, never. It’s just not cool.

5. Drink more wines that support a good cause

Don’t just fill your glass, make a difference and fill other people’s hearts with your love. Look out for wines that support much needed causes. Welmoed supports many good causes including the Wines With Heart Foundation,  a project that raises funds for charities based in South Africa’s Cape Winelands, and WIETA – which is committed to the promotion of ethical trade in the South African wine industry and agriculture as a whole.

Credit: Content adapted from original post on WineTimes.co.za

 

Leg of lamb is one of the traditional South African dishes served at family gathering and Christmas is no exception. There are leg of lamb recipes which have probably been in a family for generations and is prepared and enjoyed this time every year.

Here is a mouth watering leg of lamb recipe which will be perfect for a Christmas dinner.

Ingredients

 

1 lemon, strips of zest removed with a peeler and juice squeezed

6 cloves garlic

1/2 cup plus 3 tablespoons olive oil

salt and black pepper

1 2.5-3kg bone-in leg of lamb

1.4 kg very small carrots, scrubbed

2 cups fresh flat-leaf parsley

1 cup fresh mint leaves

6 scallions or onion , chopped

2 teaspoons honey

 

Directions

 -Heat oven to 200° C. In a food processor, pulse the lemon zest, garlic, 2 tablespoons of the oil, and 1 teaspoon each salt and pepper until coarsely chopped.

-Place the lamb in a large roasting pan and rub with the lemon mixture. In a large bowl, toss the carrots, 1 tablespoon of the remaining oil, ½ teaspoon salt, and ¼ teaspoon pepper; set aside.

-Roast the lamb to the desired doneness, 90 to 105 minutes for medium-, adding the carrots to the pan after the lamb has cooked for 50 minutes. Transfer the lamb to a cutting board, cover loosely with foil, and let rest for at least 15 minutes before slicing.

-Meanwhile, in the food processor, puree the parsley, mint, scallions, honey, lemon juice, the remaining ½ cup of oil, ¾ teaspoon salt, and ½ teaspoon pepper. Serve with the lamb and carrots.

Recommended wine: The well-balanced Welmoed Cabernet Sauvignon will competent this dish.

 

Source: realsimple.com

 

The holiday looms, and so does Christmas. All you want to do is chill out after what’s been a hard year. But that’s not always the easiest thing to do – you know the bit about life being “the thing that happens while you’re making other plans”.

For some, chilling out may mean booking a camping site 20 km from the nearest village a year in advance. Or going into a Trappist monastery until the festive season is over.

But most people will have a more sociable time – either at home, visiting relatives, or at the seaside somewhere. Who knows, you might need to get back to the office in January to get some rest. In order to get the most out of your break , women24.com suggest that you try and avoid the following festive season stressors.

Guests galore. You have a big house, and over Christmas it fills up with aunties, grannies, nieces, uncles – you name it. Instead of looking after four people, you are now looking after twelve. This is no holiday for you, as you are the unofficial entertainment committee, the caterer, the conflict resolution specialist, and the local cleaner. If you live in a popular destination, you might have to put your foot down. Or at least put together a duty roster for the cooking and the cleaning. And, for heaven’s sake, don’t feel you have to be the unofficial tour guide. Take a day or two off and let the guests entertain themselves.

Feeding frenzy. Food, food, food. It’s all over during the Christmas season and it’s lying in wait for you everywhere, and we’re not talking about celery sticks either. It’s chips, cakes, cheese snacks, chocolates, to name but a few. And, after all, you’re on holiday. So why not? That’s fine, but just don’t get into a new habit. Most people end the festive season with quite a few kilos that were not there in November. Don’t become a festive season fatty.

Booze bonanza. From the office party to friends’ homes, to family barbecues – booze is no stranger to the festive season. And often, other people are paying for it. By all means have a beer or two, if you’re not driving, but don’t binge on booze. Drinking too much is something that carries its own punishment with it, a bit like eating that second helping of hot Indian curry. And do remember, that everyone likes you to have a drink or two, but nobody likes having a social embarrassment at their parties. Fall down drunk, or insult one of the other guests, and you can be sure you’ll be off the party list. Forever.

I’m so lonely. Some people wish everything could be a little quieter. Others wish for a break from the peace and quiet and they dream of the phone ringing or a horde of guests arriving. The secret is to arrange a few things in advance. Invite people for supper, get a friend to go with you to a movie, or organise a day or two away in a different place. Don’t wait until the festive season is upon you before doing something about your social calendar. It’s not going to happen by itself.

Exercise inertia. Most people give their exercise regimes a break during the festive season. It is, after all, the end of the year. Problem is, many people overindulge completely on the food front at the same time, and coupled with a fortnight of couch-potato-ism, your waistline might be expanding at the rate of knots. Go for a walk with the family, run along the beach, play volleyball. Do anything to burn up those extra calories. And get back into it early in the new year.

Credit card crisis. The last of the Big Spenders. If that describes you in the shopping centre with your Christmas bonus and your credit card, you’re obviously a sucker for all those Christmas ads. And you’re going to be stony broke in January, and depressed in February when the credit card statements start arriving. Point is that you can probably buy just as nice a present for R100 as you can for R200, or R400. You just need to plan it well. It’s the thought that counts, not the size of the present.

Sunburn stress. The sun in the southern hemisphere is vicious , and skin cancer is a real danger. And remember that the damage is cumulative. Burning yourself to a crisp or having a whimpering and sunburnt child on your hands, is no way to spend Christmas. Speak to your pharmacist and get a high-factor sunblock before you head for the beach. And speaking of the beach – watch out for bluebottles or pieces of broken glass in the sand.

Crowd control. Think of Christmas, and what many people see are teeming masses of people in a shopping centre, all of them with a mission, and accompanied by at least two unwilling and exhausted kids. It can be avoided – do your gift shopping in November and do a bulk grocery shop before 18 December. Milling crowds can be exhausting, and elicit everything but the Christmas spirit in you. In fact, it can bring on a bout of trolley rage.

Gift of the grab. Frantic last-minute gift-buying is a killer – not only don’t you get what you are looking for, you also spend a fortune on it. Rather than give unwanted and expensive presents, go for gift vouchers – at least people will appreciate them, even if they are not the most personal of offerings.

Family fest. Family. You get them, you don’t choose them. And never is it more obvious than at Christmas time when Uncle Freddy is holding forth on all his achievements, or Aunt Doris is slurring after her third beer. Or your cousin’s kids are running around screaming, chasing your poor cats. Then there are the endless questions about when you are going to tie the knot, have babies etc. Family get-togethers seldom do much for your self-esteem. Just repeat the mantra, “It will soon be over for another year.”

Welmoed has a wide wine range that will suit any palate for all the festive season occasions.

Source: women24.com

Some call it fusion cooking others call it a meal-from-stuff-in-fridge. This minced beef chow mein looks like a great easy meal without stretching the budget.

 

Ingredients

• 1 packet of instant noodles
• 4 tablespoons (60 ml) soy sauce
• 2 teaspoons (10 ml) finely chopped fresh ginger, or 3 teaspoons (15 ml) dried ginger
• 1 onion, finely sliced into narrow strips
• 3 cloves of garlic, finely sliced
• 1 carrot, finely sliced into strips that are roughly 4 cm long
• ¼ cabbage, finely sliced into thin strips
• 6 mushrooms, finely sliced
• 400 gram minced beef
• 1 teaspoon mild curry powder
• Salt and black pepper, to season to taste
• ½ teaspoon (2½ ml) green Thai curry paste
• 1 cup of boiling water
• ½ cup chicken stock
• Oil for frying

Method

1. Boil water and pour over instant noodles in a bowl. After 5 minutes, pour out warm water, add 1 tablespoon soy sauce and a little oil (to prevent the noodles from sticking), and set aside to cool.
2. Place 2 tablespoons soy sauce and half of the chopped ginger in a ramekin.
3. Heat a heavy, large pan over medium heat.
4. Heat 2 tablespoons rice bran oil in the pan and pour over the soy sauce and ginger. Set aside to allow the flavours to develop.
5. Lightly stir fry onion and garlic, until the onion lost the worst of it’s bite, but is still firm. Remove from pan and set aside.
6. Add a little oil (not too much!) to the pan and lightly stir fry carrot to soften it somewhat, but remove it from the pan while still firm. Set aside.
7. Turn up the heat and stir fry the minced beef. Add curry powder, the remainder of the ginger, and a good pinch of salt. Remove from pan when cooked and set aside.
8. Add ½ teaspoon green Thai curry paste and boiling water to pan and stir briskly to deglaze the pan (this will dissolve the residue left after frying the minced beef). Pour the liquid into a ramekin, but discard the meat residue.
9. Turn pan down to medium heat again, add a little oil, and lightly stir fry the cabbage and mushrooms until softer but still firm. Remove and set aside.
10. Briefly fry noodles until smoky.
11. Add the onion and garlic, carrots, meat, cabbage and mushrooms, as well as the liquids that you’ve set aside, and the chicken stock.
12. Let the dish heat through, while stirring gently. You want to fry it just long enough to heat it through, retaining all the lovely individual colours and flavours, but not so long that it starts sticking to the pan’s bottom or turn into a mushy mass.

Serve immediately, with freshly brewed green tea and steamed baby corn.

Recommended Wine: the Welmoed Pinotage Rose will be the perfect match with dish.

 

 

 

Source: rainbowcooking.co.

Merlot food pairing is a simple task to master, you only need a few basic background rules. Number one, forget everything you hear about how only certain wines go with certain foods. Wine connoisseurs aren’t the only people who can enjoy wine, normal people can too and you don’t need a wealth of knowledge to do it. Here’s a few tips to get you started with merlot food pairing:

1. Choose your wine, then choose your dish to accompany it. This may sound backwards, however, if you truly want to match the finest of flavours, this is the way to go. Merlot is probably the most popular red grape wine in the world. There are many varieties and flavours to choose from. You will find wine with hints of robust plum and chocolate flavours to wines with hints of pepper and spice. Once you choose a wine, start creating your main course.
2. Match merlot wines with fatty or heavy meats. Perhaps this is the only supposed wine pairing “rule” you may want to adhere to. The full-bodied merlot is robust enough to stand up to heavy meats such as t-bone and porterhouse steaks, and you often see it paired with duck as well. Merlot and red meat food pairings go hand in hand.
3. Don’t shy away from pastas. Like heavy meats, merlot can also stand up to pastas with heavy sauces such as Alfredo and Bolognese. Think hearty foods when you practice merlot food pairing.
4. Think merlot and cheese. Yes, merlot food pairing extends to cheeses and fruits too. Again, think along the lines of heavy robust flavors like cheddar, brie, and blue cheese. For fruits try prunes, apricots, and red grapes. Fruits served in heavy syrup like pears work well too.
5. Try merlot with spicy ethnic foods. Pungent spices like cumin, paprika, and cayenne pepper are great merlot food pairings. The bite of spice, with a swish of a dry, earthy merlot makes a brilliant pair.

A good rule of thumb with merlot food pairing is to try nearly anything once; you never know what flavours you might like thrown together. Try varieties from different regions and price ranges. Experimenting is the wine lovers’ game.

 Recommended wine: The Welmoed Merlot is a fantastic wine with  deep ruby red colour. Nose reminiscent of mulberries cassis and plums, hints of mint with underlying nuances of wood, spice and vanilla.  Medium to full bodied wine with well-integrated wood, balanced ripe fruit mid-palate, and a persistent, yet soft, tannin finish.

 

 

Source: mademan.com

 

Beef stews, or variations of this dish,  are served as traditional dishes in many cultures and countries. Here is a great traditional beef stew recipe which is sure to delight your family or friends.

 

Ingredients

• 1400 g cubed beef stew meat
• 30 g all-purpose flour
• 3 g salt
• 50 ml olive oil
• 50 ml Worcestershire sauce
• 450 g carrots, peeled and cut into 2-inch pieces
• 4 large potatoes, cubed
• 1 g dried parsley
• 3 g ground black pepper
• 475 ml boiling water
• 60 g onion soup mix
• 50 g butter
• 3 large onions, quartered
• 15 g minced garlic
• 120 ml burgundy wine
• 2 (170g packages fresh button mushrooms, halved
• 60 ml warm water
• 25 g cornstarch

Directions

1. Toss the beef, flour, and salt in a sealable bag until the beef is coated.
2. Heat the oil in a large skillet over medium-high heat. Combine the beef and Worcestershire sauce in the skillet; cook until the beef is evenly browned on all sides; transfer to a slow cooker, but do not clean the skillet. Add the carrots, potatoes, parsley, and pepper to the slow cooker.
3. Combine the boiling water and soup mix in a small bowl; add to slow cooker.
4. Melt the butter in the skillet over medium-high heat. Cook the onion and garlic in the melted butter until soft; transfer the onion and garlic to the slow cooker and return the skillet to the heat. Combine the wine and mushrooms to the skillet; cook until the mushrooms begin to absorb the wine; pour the mixture into the slow cooker.
5. Place the cover on the slow cooker and set to High; cook for one hour. Reduce heat to Low and cook until the beef is fork-tender, 6 to 8 hours. Whisk together the warm water and cornstarch; stir into the stew; cook uncovered until stew thickens, about 15 minutes.

Recommended wine: The Welmoed Merlot will be a perfect match with this fantastic dish.

 

Source: allrecipes.com

Finding new ways to improve on old recipes / dish is always exciting. Meatballs are a standard dish and everyone has a good-to recipe for this good-old-faithful meal. Here is interesting spicy meatball dish which will not fail to delight your guests.

Recommended wine: Welmoed Heyden’s Courage – Red. This is a very elegant, well balanced, medium to full bodied wine with an excellent finish.

The Recipe

Ingredients

• 500g lean ground beef
• 500g ground pork
• 1 medium onion, minced
• 2 slices soft bread, crusts removed and torn into pieces
• 5 cloves garlic, minced
• 2 eggs
• 1/2 cup chopped fresh parsley
• 1/4 cup olive oil
• 1 tablespoon Italian seasoning
• 1 tablespoon salt
• 1 1/2 cups freshly grated Parmesan
• 3 teaspoons freshly ground black pepper
• 1 1/2 cups ricotta

Directions

1. Preheat oven to 200° C. In a large bowl, combine the first 10 ingredients, 1 cup of the Parmesan, and 2 teaspoons of the pepper. Mix just to combine. Shape the mixture into 16 to 18 large meatballs (each should consist of about 3/4 cup of meat). Place on a baking pan and set aside.
2. In a medium bowl, combine the ricotta with the remaining Parmesan and the remaining pepper; set aside.
3. Bake the meatballs for 20 minutes in upper third of oven. Remove from oven and turn on broiler. Spoon 1 tablespoon of the ricotta mixture onto each meatball. Broil 3 to 5 minutes or until the ricotta just starts to brown.

Source: realsimple.com

The main reason why you should cook with wine is because wine enhances the flavour and aroma of dishes. Heating it concentrates the flavour of the wine, which is why it’s important to match the right one to your dish. The wine should meld with other ingredients, not stick out like a sore thumb.

A question that is regularly asked: “Does the alcohol burn off during cooking?” The answer is ‘Yes’. But it may take longer than you think. After 15 minutes of cooking, the alcohol content is still about 40 per cent. There is even a little left – about 5 per cent – after a stew has simmered for three hours. Wine, in general, is lower in alcohol than other spirits, and the amount divided by the servings won’t yield much per person. However, if it’s a concern, substitute unsweetened grape juice or even stock when they are appropriate.

Welmoed has a wide range of wines which complements numerous dishes, can also be enjoyed on its own and even be used for cooking special meals.
Source: smh.com.au

A roast rack of lamb is just the right dish to prepare on South Africa’s Heritage weekend . This dish maybe time consuming to prepare but the result is an amazingly delicious dish which is well worth the effort.

To keep within the heritage theme, serve this meal with a traditional South African Pinotage. The Welmoed Pinotage is a medium to full bodied wine with a vivid ruby-red colour. Raspberry and ripe fruit on the nose. Ripe mulberry fruit palate with elegant tannin and soft fruity finish.

Ingredients

• 2 racks of lamb, 600 – 800 g each, trimmed
• 1 small clove garlic, peeled and minced
• 2 teaspoons  salt
• 1/3 cup loosely packed fresh rosemary leaves
• 1/2 teaspoon freshly ground black pepper
• 2 teaspoons extra-virgin olive oil
• Fresh rosemary, thyme, or lavender sprigs

Directions

1. Prepare the racks of lamb at least 1 hour (or up to 4 hours) before cooking: Chop together the garlic, salt, rosemary, and pepper to make a coarse rub. Rub the racks with the mixture, cover, and set aside. (If you are not going to cook them within 2 hours, refrigerate, then bring to room temperature an hour before cooking.)
2. Preheat oven to 220° C. Heat a roasting pan in the oven for 10 minutes. Pat the racks of lamb dry with paper towels and coat lightly with the olive oil. Place the racks flesh-side down in the pan. Roast 15 to 20 minutes or until an instant-read thermometer inserted in the thickest part reads 65° C for medium rare
3. Transfer the racks to a carving board. Let rest for 10 minutes. Slice between the ribs to separate the chops for serving. Garnish with the fresh herb sprigs

Source: realsimple