Harvest 2013: Pinotage moments

Our Pinotage grapes arrived on Thursday, 28 January! Below, some of our production moments captured on camera… 

Here’s to looking forward to what the rest of Harvest 2013 has to offer! 

Wine quote for the Thursday…

‘Good company, good wine, good welcome- can make good people.’

-William Shakespeare

Just add Kumkani Infiniti and let the good times bloom!

What do you think of these sparkling wine glasses?

With succulent meat, delightful flavours and a great presentation, this leg of lamb recipe won’t disappoint. Perfect with a glass of Kumkani.

 

Ingredients:

  • 1 (2–2.5kg) leg of lamb
  • 1 large red onion, peeled and chopped
  • 4 cloves garlic, peeled and chopped (optional)
  • 2 (10cm) stalks rosemary leaves
  • 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • 4 medium parsnips peeled, topped and tailed, cut into chunks
  • 1 bunch baby carrots, scrubbed
  • 800g mashing potatoes, peeled and cut in half
  • 100ml double cream
  • 60g butter
  • 1 medium head broccoli, cut into large florets
  • 150g frozen peas
  • 1 small handful mint leaves, torn
  • 1 1/2 tablespoons plain flour

 

Method:

Preheat the oven to 190°c. Place the lamb in a roasting dish and poke a thin small knife into it in about 20 places.

In a bowl, mix the onion, garlic, rosemary, thyme and olive oil with some salt and pepper and rub this all over the lamb.

Leave for 20 minutes, then rub it in again and place in the centre of the oven.

Roast for an hour. Turn the lamb over and add the parsnips to the roasting dish along with half a tea cup of hot water.

Roast for 45 minutes, basting the lamb with the pan juices a couple of times.

Turn the lamb over again and add the baby carrots. Return to the oven.

It will be cooked medium (which is lovely for leg of lamb) in another 20-40 minutes.

Boil the potatoes in lightly salted water.

Remove the lamb from the roasting dish and place in a dish loosely covered with foil and rest in a warm place for 20 minutes.

Drain the potatoes into a colander, then using the pot they were cooked in bring the cream and all but 1 tablespoon of the butter to the boil. Return the potatoes to the pot and mash them with salt and pepper, keep a lid on the pot to keep warm.

Bring another pot of lightly salted water to the boil and add the broccoli. Bring back to the boil and add the peas. Bring back to the boil and cook 2 minutes. Drain, reserving the liquid, then toss with the reserved butter and mint and keep warm.

If you can place the vegetable roasting dish on the hob then remove the vegetables. If not, pour the roasting juices into a saucepan.

Place over a moderate heat, add the flour and stir to make a paste, then slowly add the juices from the leg of lamb and as much liquid from the vegetables to make a gravy. Taste for seasoning.

 

Recommended wine: Try the Kumkani Pinotage with this meal.

Source: allrecipes

Sparkling Wine Lollipops

What do you think of this sparkling wine lollipops entertaining idea?

Thursday’s wine quote…

‘A bottle of good wine, like a good act, shines ever in the retrospect.’

-Robert Louis Stevenson

Molten chocolate cakes

For a decadent desert, try this lovely molten chocolate cakes recipe to pair excellent with a glass of Kumkani’s finest.

Ingredients:

  • 125g butter
  • 1 (100g) bar good-quality plain chocolate
  • 2 eggs
  • 2 egg yolks
  • 4 tablespoons caster sugar
  • 2 teaspoons plain flour

Method:

Preheat the oven to 230°C. Butter and flour 4 ramekins.

In the top half of a double boiler set over simmering water, heat the butter and the chocolate until chocolate is almost completely melted.

Use a hand held electric mixer to beat the eggs, egg yolks and sugar together until light coloured and thick.

While beating, slowly pour the chocolate mixture into the egg mixture, then quickly beat in the flour and mix until just combined.

Divide the mixture between the 4 ramekins and bake for 6 to 7 minutes. The centres of the cakes will still be quite soft. Turn ramekins out on serving plates and let sit for about 15 seconds, then unmould. Serve immediately with fresh cream, if desired.

 

Recommended wine: Try the Kumkani Pinotage with these treats.

Source: allrecipes

Wine quote of the day…

Sparkling wine is just as good, like our incredible Infiniti.

Read more on the Kumkani Infiniti, go to… http://tinyurl.com/8ksqqja

Wine quote of the day…

‘Artists and poets still find life’s meaning in a glass of wine.’

-Joy Sterling

Lamb shanks braised in white wine with rosemary

Here’s a deliciously tender lamb shank recipe to try this week. Beautiful flavours to pair excellent with a lovely glass of Kumkani.

 

Ingredients:

  • 3 tablespoons olive oil
  • 4 lamb shanks
  • 5 cloves garlic, sliced
  • 1 small onion, chopped
  • 1 dessertspoon chopped fresh rosemary, plus sprigs for garnish
  • salt and freshly ground black pepper to taste
  • 250ml dry white wine

 

Method:

In a large frying pan, heat oil over medium-high heat. Add shanks to hot pan, and brown all sides; this should take about 12 minutes. Transfer to a plate.

Reduce heat to medium-low, and add garlic to the pan; cook for 30 to 40 seconds. Stir in onion, and continue cooking until translucent, 6 to 8 minutes. Return shanks to the pan, and season with chopped fresh rosemary and salt and pepper to taste. Pour in wine, raise heat to medium-high, and bring to a simmer. Reduce heat to low, cover tightly, and simmer until the shanks are very tender when pierced with a knife, 2 to 2 1/2 hours. Turn once or twice during cooking, and add water as necessary to maintain original level of liquid. Serve shanks garnished with rosemary sprigs.

 

Source: allrecipes

Spinach-stuffed meatloaf

Here’s a wonderful light recipe to start the week with. The wonderful presentation makes this dish even more delicious.

 

Ingredients:

  • 1 tbsp extra virgin olive oil
  • 2 large onions, finely chopped
  • 6 garlic cloves, crushed, or to taste
  • 1 can chopped tomatoes, about 400 g
  • 150ml chicken stock
  • 1 tsp dried mixed herbs
  • 500g young spinach leaves
  • 2 tbsp crème fraîche
  • ½ tsp freshly grated nutmeg
  • 450g lean mince
  • 450g lean minced pork
  • 1 celery stick, finely chopped
  • 1 large carrot, grated
  • 50 g porridge oats
  • 2 tsp chopped fresh thyme
  • 5 tbsp semi-skimmed milk
  • 1 egg, beaten
  • 2 tsp Dijon mustard
  • salt and pepper

Preparation method:

Heat the oil in a saucepan over a moderate heat. Add the onions and garlic and cook, stirring often, for about 5 minutes or until the onions are soft and golden.

Transfer half of the onion mixture to a large bowl and set aside. Stir the tomatoes with their juice, the stock and mixed herbs into the onions remaining in the pan. Season to taste. Bring to the boil, then cover and leave to simmer very gently, stirring occasionally, while preparing the meatloaf.

Preheat the oven to 180ºC. Wash the spinach and put it in a large saucepan. Cover and cook over a high heat for 2–3 minutes, shaking the pan often, until the leaves are wilted.

Tip the spinach into a colander to drain. When it is cool enough to handle, squeeze it dry with your hands, then chop it roughly and put it into a bowl. Stir in the crème fraîche and season with half of the nutmeg and salt and pepper to taste.

Add the meat to the reserved onion, with the celery, carrot, porridge oats, thyme, milk, egg, mustard and remaining nutmeg. Season to taste. Mix the ingredients well.

Lay a large sheet of cling film on the work surface and place the meat mixture in the centre. With a palette knife, spread the meat into a 23 x 18 cm rectangle. Spread the spinach mixture evenly over the meat, leaving a 1 cm border all round. Starting at a short end, carefully roll up the meat and spinach like a Swiss roll, using the cling film to help. Pat the sides into a neat shape and place the roll on a non-stick baking tray, discarding the cling film.

Place the meatloaf in the centre of the oven and cook for 45 minutes, then remove from the oven and brush lightly all over with a little of the tomato sauce. Return to the oven and cook for 5 minutes to set the glaze and brown it slightly. To check if the meatloaf is cooked right through, insert a skewer into the centre and remove after a few seconds – it should feel very hot when lightly placed on the back of your hand.

When the meatloaf is ready, remove it from the oven, cover loosely with foil and leave to stand for 10 minutes. Serve cut into slices, with the rest of the tomato sauce.

 

Recommended wine: Try the Kumkani pinotage with this meal.

Source: allrecipes

Famous Madiba quote to take us to Heritage Day…

‘For to be free is not merely to cast off one’s chains, but to live in a way that respects and enhances the freedom of others.’

― Nelson Mandela

Kumkani Sauvignon Blanc 2010

The featured wine of the day is the incredible Kumkani Sauvignon Blanc 2010.

 

Expressive varietal aromas of ripe gooseberry with underlying notes of grass and green pepper. Beautiful palate with the same characteristics initially picked up on the nose well balanced with refreshing natural acidity and an excellent finish.

 

Read more… http://tinyurl.com/8zzrq9r

Fillet steak with red wine balsamic reduction

The perfect finish for a seared fillet steak is with a red wine and balsamic vinegar reduction. Try this great recipe for a quick and delicious weeknight dinner.

Ingredients:

  • 2 fillet steaks
  • salt and freshly ground black pepper to taste
  • 4 tablespoons balsamic vinegar
  • 4 tablespoons dry red wine

 

Preparation method:

Sprinkle salt and pepper over both sides of each steak.

Heat a frying pan over medium high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium low, and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.

Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.

 

Recommended wine: Try the Kumkani Pinotage with this meal.

Source: allrecipes

Wine quote for the Wednesday…

‘I feast on wine and bread, and feasts they are.’

-Michelangelo

Chicken Cordon Bleu

Here’s a great recipe for an old classic. This meal with certainly delight and impress guests, or will be a decadent meal for a night in.

 

To view this recipe, go to… simply-delicious

 

The Kumkani Infiniti

Today’s featured wine it the amazing Kumkani Infiniti.

Full mousse, pale straw colour with fine, lazy bead. Nose of warm toast, hazelnuts, almonds and citrus. Creamy yet crisp entrance with a rich complex palate of almonds and hazelnuts. Well balanced acidity with a complex full persistent finish.

This is a great aperitif or amazing with oysters or veal.

 

Read more…  kumkani

 

Pork Tenderloin (fillet) with Creamy mushrooms

Here’s a great tasting, easy to make recipe ideal for a weeknight dinner with some friends and a glass of Kumkani.

 

To view this recipe, go to… simply-delicious

 

Kumkani Chardonnay Viognier 2008

Today’s featured wine is the Kumkani Chardonnay Viognier 2008.

 

Bright aromas of lemon peach on nose rich palate with hints of vanilla oak flavour complementing a well-balanced elegant wine.

 

This wine can be enjoyed on its own or with seafood or roasted chicken.

 

Read more… http://tinyurl.com/9jq2qmh

Roast Fillet of Beef with Mushroom Red Wine Sauce

Here’s a fantastic fillet recipe for a weeknight dinner with friends and family. Perfect flavours to go with a perfect glass of Kumkani.

 

To view this recipe, go to… simply-delicious

 

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