Archive for the ‘Wine & Dine’ Category
With succulent meat, delightful flavours and a great presentation, this leg of lamb recipe won’t disappoint. Perfect with a glass of Kumkani.
- 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
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.
For a decadent desert, try this lovely molten chocolate cakes recipe to pair excellent with a glass of Kumkani’s finest.
- 125g butter
- 1 (100g) bar good-quality plain chocolate
- 2 eggs
- 2 egg yolks
- 4 tablespoons caster sugar
- 2 teaspoons plain flour
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.
Here’s a deliciously tender lamb shank recipe to try this week. Beautiful flavours to pair excellent with a lovely glass of Kumkani.
- 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
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.
Here’s a wonderful light recipe to start the week with. The wonderful presentation makes this dish even more delicious.
- 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
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.
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.
- 2 fillet steaks
- salt and freshly ground black pepper to taste
- 4 tablespoons balsamic vinegar
- 4 tablespoons dry red wine
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.
Here’s a perfect starter recipe to try out with this weekend’s dinner party. Without taking long to prepare, these little treats will work wonders.
To view this recipe, go to… simply-delicious
For the perfect dinner, try this succulent deboned neck of lamb recipe. With the amazing taste and presentation, it will be a hit at any dinner party.
- 1 lamb neck
- Salt and pepper
- 8 tbs chopped parsley
- 1 tsp chopped fresh thyme or rosemary
- 2 tbs chopped spring onions
- 2 crushed garlic cloves
- 1\4 tsp ground ginger and salt and pepper to taste
This is something special – an entire lamb neck that has been deboned, stuffed with a delicious filling, rolled and pot-roasted. It’s ideal for long, slow cooking.
To debone the lamb neck you need a thin, sharp knife. Make an incision all along the neck vertebrae on the side where the pointy bones stick out – in other words the back of the sheep.
Carefully loosen the meat around the vertebrae so you end up with a flat, more or less rectangular piece of meat. The meat will look a little shredded on the inside. Rub the inside with some olive oil, salt and ground black pepper.
Now combine 8 tablespoons (½ cup) chopped parsley, 1 teaspoon (5 ml) chopped fresh thyme or rosemary, 2 tablespoons (30 ml) chopped spring onions, 2 crushed garlic cloves, ¼ teaspoon (1 ml) ground ginger and salt and pepper to taste.
Spread it on the inside of the meat, working it into all the nooks and crannies. Roll the meat into a cylindrical shape and tie with string so the roll will retain its shape during cooking.
Roast for 1½ to 2 hours, depending on the size, until the meat is tender all the way through.
Recommended wine: The Kumkani Shiraz Cabernet Sauvignon will pair excellent with this dish.
The brilliant Brie is a soft cow’s cheese named after Brie, the French region from which it originated.
Its colour scheme is pale, with a slight greyish tinge under a rind of white mould. The whitish mouldy rind is typically eaten, the flavour quality of which depends largely upon the ingredients used and its manufacturing environment.
Here’s a delicious oxtail stew recipe, ideal to warm up any cold winter’s night. The great flavours won’t disappoint.
- 1 kg oxtail
- 2 onions – diced
- 2 tsp chopped garlic
- 300 g carrot – diced
- 3 tsp fresh thyme (about 4-5 sprigs)
- 2 tsp fresh rosemary (a sprig)
- 1 splash of olive oil
- 50 g butter
- 500 ml good quality liquid beef stock
- 500 ml red wine
- 300 ml tomato purée
- salt and black pepper
- bay leaf
for the butternut mash:
- 500 g ready-to-use butternut chunks – steamed
- or roasted until tender
- ½ cup grated Italian parmesan
- 2 tsp butter
- 1 splash of cream or milk
- sea salt and freshly ground black pepper – to taste
Heat some olive oil in a heavy based pot/cast iron skillet. Season the oxtail pieces and brown in the oil. Remove and set aside. Reduce heat.
Add the butter to the pot. Once melted, also add the onions and sauté on a medium heat till glassy. Add the garlic, carrots and fresh herbs. Sauté for a further 3-5 minutes.
Meanwhile prepare your stock. Add the tomato paste to the onion mix. Return the oxtail pieces to the pot and cover with stock and red wine. Add the bay leaf. Bring to a boil, then reduce to a slow but steady simmer.
Simmer for at least 3 hours, or until the meat starts falling off the bone. Serve with rice or mash.
For butternut mash, blend together:
cream (or milk)
sea salt and freshly ground black pepper – to taste.
Recommended wine: Try the Kumkani Shiraz Cabernet Sauvignon with this meal.
A lovely roast for a lovely weeknight dinner. Try this succulent meal with a glass of Kumkani’s finest.
- 2 kg leg of lamb
- 4 cloves garlic- cut into slivers
- 30 ml olive or sunflower oil
- 5 ml fresh or dried rosemary
- 5 ml mustard powder
- 30 ml flour
- salt and milled pepper to taste
- 500 ml water
Wipe lamb with a vinegar-soaked paper towel and pat dry. If you don’t have a meat thermometer, weigh the lamb and calculate the roasting times. Allow 20 minutes for every 500 g meat, plus 15 minutes extra at the end for medium-rare lamb, and allow 25 minutes for every 500 g meat, plus 15 minutes extra for well done.
Using a sharp knife, make slits all over the lamb. Press garlic slivers deep into the slits.
Pat all over with oil, rosemary, mustard flour, salt and milled pepper.
Place lamb, fat side uppermost, on the rack of the roasting pan. Add the water to the pan.
Cover the pan loosely with aluminium foil, dull side out.
Roast the meat for 20 minutes at 180 ºC. Remove the foil and continue roasting for the calculated times (see above). If you are using a meat thermometer, place the thermometer in the thickest part of the leg, making sure that the tip of the thermometer does not touch the bone. The thermometer will register 70 ºC when the lamb is medium-done. 80-85 ºC when well done.
Remove the meat from the oven and allow it to rest at room temperature for 15 to 20 minutes before carving. Add more salt, if necessary.
Recommended wine: The Kumkani Shiraz will pair excellent with this meal.
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.
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.
Here’s a lovely dinner idea for a special occasion or just because. The Italian inspired topping makes for a delicious meal.
- 4 fillets salmon
- 50g fresh white breadcrumbs
- 2 tbsp chopped parsley
- ½ lime , juiced
- olive oil
- 40g Parmesan
Heat the oven to 200C/fan 180C/gas 6. Season and put the salmon fillets on a lightly buttered non-stick baking tray.
Whizz the breadcrumbs, parsley, lime juice, 1 tbsp oil and Parmesan in a food processor. Cover the salmon with the breadcrumb mixture and bake in the oven for 10-12 minutes until the salmon is cooked through and the breadcrumbs golden. Serve with salad or new potatoes.
Recommended wine: The Kumkani Chardonnay Viognier will pair excellent with this dish.