Archive for July, 2012
Here’s a mouth-watering prawns recipe to try for a weeknight dinner. The self made marinade gives the prawns a fantastic unique flavour.
- 2 Cloves garlic, crushed
- 10 millilitre Mixed Herbs
- 1 pinch Salt and Pepper to taste
- 750 gram Prawns, cleaned, leaving shells on
- 125 gram Margarine
- 125 millilitre peri-peri sauce
- 1 Vegetable Stock Pot, dissolved in a little boiling water
- 1 Lemon
- 250 millilitre Cream
- 4 Spring onions, chopped
- Mix marinade ingredients together and pour over the prawns.
- Leave to marinade for 6 hours in the fridge.
- Heat margarine in a frying pan and add prawns and marinade.
- Fry until prawns change colour to pink.
- Squeeze in lemon juice and stir in cream before serving.
- Serve on a bed of rive with chopped spring onions for garnish.
Recommended wine: Try the Kumkani Sauvignon Blanc with this dish.
- 45 millilitre sunflower oil
- 1 Onion, sliced
- 1 kilogram Stewing beef, cubed
- 4 Tomatoes, peeled and diced
- 10 millilitre Paprika
- 5 millilitre Mixed Herbs
- 625 millilitre water
- 30 millilitre Brown Onion Soup
- 250 millilitre Self-raising flour
- 50 gram Margarine
- 5 millilitre Mixed Herbs
- Heat oil in a pan and fry beef until well browned.
- Add onions and fry until soft.
- Add tomatoes, Paprika and Mixed Herbs, and cook for 5 minutes.
- Add the water and allow to simmer for 60 minutes.
- Dumplings: Rub margarine into self-raising flour until it resembles bread crumbs and then add Mixed Herbs and enough water to form a stiff dough.
- Divide dough into 8 dumplings, drop dumplings into stew about 30 minutes before end of cooking time. Cover and simmer until fluffy and cooked.
- Mix the Brown Onion Soup with a little water to form a smooth paste and stir into the stew then allow to simmer until thickened.
Recommended wine: The Kumkani Pinotage will pair excellent with this meal.
Great steak, great sauce and great wine will turn any night into an event. Try this recipe for a decadent weeknight dinner.
- 15 millilitre olive oil
- 150 gram Button mushrooms, sliced
- 125 millilitre Red wine
- 250 millilitre Cream
- 125 millilitre Water
- 1 sachet Classic White Sauce
- 5 millilitre Rosemary
- 4 Rump steaks
- Heat olive oil in a pan and fry sliced button mushrooms for about 5 minutes or until they are soft and tender.
- Add the red wine and allow to simmer for 5 minutes for the alcohol to burn off.
- Stir in the cream, water and contents of the sachet of Classic White Sauce.
- Reduce the heat and allow to simmer for about 3 minutes whilst stirring.
- Stir in the Rosemary and remove from heat.
- Season the rump steaks and grill or braai to your liking, serve with the red wine and mushroom sauce, roasted sweet potato wedges and salad.
Recommended wine: The Kumkani Pinotage will pair excellent with this dish.
Most of the time, wines are sold ready to be enjoyed and no need to mature, but most will improve in flavour if kept for a while before drinking if stored in the right conditions, with the exception of very light-bodied or cheap red wines.
Given the right conditions the length of time a wine should keep varies with its type and year of production. The weather affects the acidity and tannin content of grapes and these, in turn, affect the way it keeps. An ordinary wine from a good year may keep as long as a good wine from a poor year. As we are not all wine experts the best idea is to seek help and advice from a good wine merchant.
Some rough rules to remember are that not all wines improve with keeping. Secondly, plonk stays plonk no matter how long you keep it and keep in mind that white wines mature faster and fade faster.
The Multi award winning Kumkani Cradle Hill Cabernet Sauvignon 2007 is a wine that would be great to enjoy now but could be enjoyed up to 7 years from vintage.
For a terrifically lovely dinner, try this stuffed pork fillet recipe. It’s fantastic for a quiet special evening at home, or when entertaining guests.
- 1 Sachet Creamy Pesto Pasta Sauce
- 30 millilitre Wholegrain mustard
- 15 millilitre Soy sauce
- 2 millilitre Rosemary leaves, finely chopped
- 2 millilitre Thyme, finely chopped
- 100 millilitre Pecan nuts, finely chopped
- 30 millilitre lemon juice
- 2 Pork fillets
- 100 millilitre Margarine
- In a mixing bowl, combine the Creamy Pesto Pasta Sauce, mustard, soy sauce, rosemary, thyme, pecan nuts and lemon juice, and mash into the soft margarine.
- Butterfly the pork fillet by cutting in half length wards ensuring to not go all the way through.
- Lay flat between 2 layers of cling film and flatten with a mallet or rolling pin.
- Remove cling film from the flattened fillet.
- Spoon the margarine along the centre of each fillet and roll up like a Swiss roll.
- Secure with string if necessary.
- Place fillets on a roasting tray and roast the fillets at 200°C for 35-40 min until the juices from the pork run clear.
Recommended wine: The Kumkani Pinotage will pair great with the dish.
Here’s a little bit of a different spin on the beloved lamb shanks. A perfect meal to delight and entertain guests.
- 4 Lamb shanks
- 100 millilitre Flour
- Salt and pepper to taste
- 40 millilitre Oil
- 2 Onions, chopped
- 40 millilitre Tomato paste
- 150 millilitre Dry white wine
- 400 millilitre cold water
- 1 KNORR Spaghetti Bologanise Dry Cook-in-Sauce
- 5 millilitre Dried thyme
- 10 millilitre Dried basil
- Trim shanks of excess fat and sinew.
- Combine flour, salt and pepper in a bag and coat the shanks.
- Heat half the oil in the pan and brown the shanks.
- Place in a casserole dish.
- Wipe out the pan, heat the remaining oil and fry the onion.
- Add the tomato paste, wine and 400ml cold water to the pan and stir in the KNORR Fresh Ideas pouch contents and bring to the boil while stirring.
- Simmer for 10 mins.
- Add the thyme and sweet basil and pour over the shanks.
- Cover and bake at 160°C for 3 hrs.
Recommended wine: Try the Kumkani Shiraz with this meal.
- 1 cup Chopped parsley
- 10 millilitre Garlic and Herb Seasoning
- 100 millilitre Dry white wine
- 1 packet Roast Meat Gravy
- 1 Red pepper, finely chopped
- 1 Leek, chopped
- 100 millilitre Couscous, prepared
- 1.5 kilogram Leg of lamb deboned
- 5 millilitre Thyme
- 15 millilitre Olive oil
- Preheat oven to 180°C.
- Prepare couscous as per packet instructions.
- Once cooked, stir in the sachet contents of the Roast Meat Gravy.
- Heat oil in a frying pan and sauté the leeks and red pepper for 1 minute.
- Add white wine, parsley and seasonings and mix into couscous.
- Open out the leg of lamb and spread the couscous over the inside of the lamb.
- Roll up the lamb and secure together with string at regular intervals so the shape is retained.
- Roast for 1½ hours , basting occasionally with pan juices.
- Remove from the oven and allow to rest for 10-15 minutes before removing string and carving.
- Serve with Gravy of your choice, roasted vegetables and steamed rice.
Recommended wine: The Kumkani Pinotage will pair excellent with the dish.