bellingham recipes

8/14/2019 Bellingham Recipes

1/21

Chardonnay SauvignonBlanc

Pinotage Merlot CabernetSauvignon

Shiraz

S.M.V Chenin

Blanc

Syrah Viognier

Click on the bottle of

wine you havepurchased to view

the recipes that go

well with your

Bellingham wine


2/21

Yoghurt Marinated Lamb Shankswith Minted Couscous

Yoghurtmarinated lamb

shank withminted couscous

Chicken with Spicy Couscous

Midweek

Chunky Ratatouille Tarts

Easy

Entertaining

TheM

averickS.M.

V

Dark ruby red in colour. Upfront, bold and perfumed with alluring complexity

of dark chocolate, vanilla, spice, cherries, violets and pear aromas. All the

aromas are carried through to the rich, full palate which is powerful yet graceful

and seamless. The flavours linger invitingly on the aftertaste.

Cooking with wines


3/21

MidweekChicken with Spicy Couscous(serves 4) Ingredients:

250g couscous

1 ripe mango, peeled and sliced

1 TBSP lemon juice

125g fresh tomato salsa, medium or hot

3 TBSP mango chutney

3 TBSP orange juice

2 TBSP fresh coriander, chopped

4 chargrilled chicken fillets, sliced

4 TBSP fromage frais

Coriander and limes, to garnish

Method:

Pour 200ml boiling water over the couscous, season well and leave to stand for 15 minutes.

Mix together the tomato salsa, mango chutney, orange juice and coriander. Stir the salsa mixture into the

couscous, add lemon juice and adjust seasoning if needed. Arrange the chicken and mango slices and

spoon the fromage frais on top, and garnish with coriander and limes.

EasyIngredients:

1 eggplant, cut into 3cm cubes

1 red pepper, cubed

3 zucchini, cut into thick slices

1 red onion, chopped

2 TBSP olive oil

200g cherry tomatoes

150g kalamata olives, pitted

75g goats milk feta, crumbled

2 TBSP basil, finely shredded

salt and ground black pepper

2 sheets frozen puff pastry, thawed

1 egg, lightly beaten

shredded basil, extra to garnish

Chunky Ratatouille Tarts (serves 4)

Method:

Preheat oven to 200C (gas 6). Sprinkle the eggplant with salt, let stand for 15 minutes, then rinse and

pat dry. Place the eggplant, pepper, zucchini and onion in a roasting tin, add the oil and toss to coat.

Bake the vegetables for 40 minutes, stir frequently. Add the tomatoes and bake for 5 minutes. Transfer

all the vegetables to a bowl, stir in the olives, cheese, basil and season with salt and pepper. Strain the

mixture to remove all juices. Cut each pastry sheet into four squares and place on a lined baking tray.

Cut sixteen 2cm strips to fit around the edges. Divide the ratatouille among the squares. Brush the edges

with egg and bake for 20 minutes until golden brown. Garnish with basil.

EntertainingIngredients:4 medium lamb shanks

1tsp ground ginger

1 tsp ground cinnamon

2 tsp cumin and coriander, each

500ml lemon juice

100ml plain yoghurt

salt and freshly ground black pepper

2 large onions, sliced

2 large carrots, cut into chunks

1 small butternut, peeled, de-seeded,

cut into chunks

Couscous:300g couscous

300ml hot water

150g sultanas

handful parsley and mint chopped

juice and zest of 1 large lemon

Yoghurt Marinated Lamb Shanks with Minted Couscous(serves 4)

Method:

Mix ginger, cinnamon, cumin, coriander, salt and pepper, lemon juice and yoghurt together, marinate

for 1 - 3 hour. Preheat oven to 180C (gas 5). Place lamb in casserole dish, with a tight-fitting lid.

Cook for 1 hour, then adding onions, carrots and butternut chunks, adjust seasoning and add a splash

of water if it starts to look dry. Reduce the heat to 160C, cover and bake for another 1 1 1/2hours.

To prepare the couscous, pour boiling water over the couscous and fluff with a fork. Cover and set

aside for 8 - 10 minutes. Add the remaining ingredients and toss together.

Serve shanks with couscous and extra fresh mint leaves.

TheM

averickS.M.

V

Cooking with wines


4/21

Mackerel with Roasted Blueberries

Malay pickled

fish withavocado salsa

Malay Pickled Fish with Avocado Salsa

Midweek

Pear, Grape and Parmesan Salad

Easy

Entertaining

TheMaverickChenin

Blanc

Brilliant pale gold with hints of green. Alluringly perfumed with layers of

tropical fruit, peaches and cream and intriguing hints of vanilla and spice.

The palate is big, bold and fully rounded with flavours of melon, apricot and

subtle spice seamlessly integrated with creamy vanilla oak nuances and a long

complex finish.

Cooking with wines


5/21

MidweekIngredients:

1 kg frozen or fresh firm white fish hake,

kingklip fillets cut into large pieces

75g flour, seasoned with salt and pepper

juice of 1 lemon

Sauce:

300ml white grape vinegar

100ml water

1 cup white sugar

2 large onions, sliced into thin rings

3 tsp curry powder, hot

2 tsp tumeric

1 tsp salt

3 whole cloves

3 bay leaves

2 TBSP corn flour, mixed with 40ml cold

water

Malay pickled Fish with Avocado Salsa(serves 4)

Method:

Squeeze lemon juice over the fish, roll pieces in seasoned flour to coat well. Dust off excess flour, deep

fry in batches until light golden brown, drain on paper towels, set aside.

To make the sauce, combine all ingredients except cornflour paste and simmer in a saucepan for 15 minutes.

Stir in paste and simmer, until sauce thickens. Arrange fish and sauce in layers, cover and refrigerate for

at least 24 hours to 4 days, for flavours to develop.

Avocado salsa:

1 avocado, chopped

1 banana, chopped

1 mango, chopped

zest of one lemon and juice

fresh coriander, chopped

salt and freshly ground black pepper, to taste

Mix all the above ingredients together and serve with pickled fish and health bread.

EasyIngredients:

1 TBSP white wine vinegar

1/2 tsp Dijon mustard3 TBSP walnut oil

1 TBSP sunflower oil

125g white seedless grapes, halved

2 large ripe pears, peeled, cored and sliced

fresh rocket, washed and dried

175g Parmesan cheese, shaved

50g walnut, broken

Pear, Grape and Parmesan Salad(serves 6)

Method:

Combine the vinegar, mustard, oils and season with salt and ground. Whisk together until emulsified.

Put the grapes and pears into a bowl, pour the dressing over and toss together, marinate for 15 minutes.

Arrange the rocket leaves, grape and pear mixture together, top with parmesan shavings and walnut pieces.

Serve with fresh crusty bread.

EntertainingIngredients:

15g plain flour

4 medium cooked, smoked mackerel fillets

50g unsalted butter

juice of 1/2 a lemon


Roasted blueberries:

450g blueberries

25g castor sugar

15g unsalted butter


Mackerel with Roasted Blueberries(serves 4)

Method:

Preheat oven to 200C (gas 6). Season the flour with salt and pepper. Dip the fish into flour to coat

well. Dot the butter on the fillets and bake for 15 minutes.

To roast the blueberries, place all ingredients in a separate roasting tin, place in oven stirring occasionally

for 15 minutes. Serve mackerel with lemon, roasted blueberries and a salad.

TheMaverickChenin

Blanc

Cooking with wines


6/21


7/21

MidweekIngredients:

1 tsp cumin seeds

450g ostrich fillet, coarsely minced

250g pork, minced

15ml olive oil

1 clove garlic, crushed

1/2 tsp fresh orange zest, grated

1/2 tsp ground cinnamonsalt and freshly ground black pepper

sunflower oil for cooking

Cumin seed and fig ketchup:

150ml fig jam

2 TBSP tomato ketchup

2 TBSP molasses

30ml red wine vinegar

1 tsp Dijon mustard

1 tsp ground cumin seeds

1 clove garlic

1/2 tsp ground cinnamonpinch of ground cloves

Ostrich Burger with Fig Ketchup(serves 4)

Method:

Heat a dry frying pan over medium heat. Add the cumin seeds and dry fry for 10 - 15 seconds, stir so that

they do not burn. Transfer to a mortar and pestle and crush to a fine powder. Place both meats in a bowl

with 45ml water, add the cumin, olive oil, garlic, orange zest and cinnamon. Mix well together, season to

taste and chill for 1 hour. Divide into 4 burgers and brush with oil.

Heat a chargrill pan, add the burgers and cook for 4 minutes each side, until cooked. Toast the burger

baps, spread a thin layer of Dijon mustard on the bases, layer with shredded iceberg lettuce and top with

burgers and fig ketchup. Seve with sweet potato crisps and onion rings.

To make the fig ketchup, combine all the ingredients in a saucepan, bring to the boil, reduce heat and

simmer for 15 minutes. Allow to cool before use.

EasyIngredients:

250g fussili pasta, cooked al dente

100g pepper salami, shredded3 TBSP black olive tapenade

fresh basil and olives to garnish

100g sundried tomatoes in oil, slivered

3 TBSP spring onion, chopped

250g feta cheese, herbed and diced


20 cherry tomatoes

Dressing:

4 TBSP olive oil

2 TBSP lemon juice

2 cloves garlic, crushedpinch of salt or sugar

Mix all ingredients together

Pasta, Salami and Tapenade Salad(serves 6)

Method:

Place cooked pasta in bowl and toss with dressing. Add all ingredients, except feta, basil and olives. Cover,

refrigerate for 1 hour. Just before serving, add feta, basil and olives, serve with bread.


30ml butter

4 leeks, finely chopped

30ml flour

300ml vegetable stock

300ml fresh cream

500g mixed vegetables, chopped and roasted

200g broccoli, steamed

400g can of red kidney beans, drained2 cloves garlic, chopped

150g cheddar cheese, grated

salt and freshly ground pepper

1 x 400g ready made puff pastry, cold

1 egg

Cheesy Vegetable Pies(serves 6)

Method:

Heat the butter in a large pot, add the leeks and garlic until soft. Add the flour, stirring, remove from

heat, start adding the stock, bit by bit, return to low heat, stir until sauce thickens. Slowly add the

cream, stirring. Add the roasted vegetables, broccoli and kidney beans and stir. Adjust seasoning. Add

the cheese.

Roll the pastry out onto a floured surface. Place the vegetable mixture into small ramekins and cover

with pastry. Rest the pies in the fridge for half an hour. Preheat the oven to 180C (gas 5). Remove

pies from fridge, brush with egg and decorate with sesame seeds, bake until golden brown, for 35

minutes.

TheM

averickSyrah

Cooking with wines


8/21

Pumpkin Soup with Chilli Croutonsand Sour Cream

Pumpkin soupwith chilli

croutons andsour cream

African Bobotie with Almonds

Midweek

Grilled Asparagus, Proscuitto

and Peach Salad

Easy

Entertaining

TheM

averickViognier

Rich straw with a green hue. Upfront, bold and perfumed with an alluring

complexity of candied fruit, litchi, peaches & cream and spice aromas.

All the aromas are carried through to the rich, full palate which has a hint of

sweetness balanced by a racy acidity on the finish. The flavours linger invitingly

on the aftertaste.

Cooking with wines


9/21

MidweekIngredients:

2 onions, thinly sliced

2 TBSP sunflower oil

1kg minced meat (mutton or beef)

1 slice bread

300ml milk

2 eggs1 TBSP curry powder, hot

1 TBSP sugar

3 tsp salt

1 tsp pepper

1/2 TBSP tumeric

2 TBSP vinegar / juice of a lemon

zest of one lemon

60g flaked almonds

1/2 cup seedless raisins

6 lemon leaves / bay leaves

3 TBSP chutney

African Bobotie with Almonds(serves 4-6)

Method:

Preheat oven to 180C (gas 5). Heat the oil in a large pan, add the onion and meat, stir until slightly

cooked. Soak the bread in 100ml milk, remove and squeeze out the milk. Mash the bread. Mix all the

ingredients except 200ml of milk, 1 egg, almonds and lemon leaves. Spoon the mixture into a greased

oven dish, roll up the leaves and insert them in an upright position in the meat mixture. Sprinkle withflaked almonds. Bake for 15 minutes, then add the remaining milk and egg mixture on top. Bake for

another 30 minutes on 160C until golden brown. Serve with rice, chutney and sliced banana.

EasyIngredients:

3 large peaches, quartered

6 slices proscuitto, cut in half500g green asparagus, trimmed

2 TBSP lemon juice

2 TBSP extra virgin olive oil

salad leaves, herbed

shaved parmesan, garnish

Grilled Asparagus, Proscuitto and Peach Salad(serves 4)

Method:

Preheat the oven to 220C (gas 7). Wrap each peach quarter in procuitto , place on lightly oiled baking

tray for 10 minutes or until proscuitto is crisp. Meanwhile, cook asparagus on heated oiled griddle, until

browned and tender.

Arrange salad leaves on plates, top with prosciutto, wrapped peaches, drizzle with lemon juice and olive

oil. Garnish with parmesan


1kg pumpkin, peeled and chopped

25g butter

1 red chilli, seeded and finely chopped

1 clove garlic1 tsp salt

375ml milk

750ml chicken or vegetable stock fresh or

concerntrate

handful fresh coriander, chopped

sour cream, to serve

Pumkin Soup with Chilli Croutons and Sour Cream(serves 4)

Method:

Heat the oven to 200C (gas 6). Place the pumpkin in a roasting tin, dot with butter and roast for 20

minutes, until tender with browned edges. Tip the pumpkin, chilli and garlic into a saucepan with milkand stock, and bring to the boil. Reduce heat and simmer for 10 minutes. Cool, whiz with a blender

until smooth and season well. Stir in the coriander, top with a dollop of sour cream. Sprinkle with garlic

and chilli croutons. To make, use ciabatta bread, roughly chop in squares, rub with butter, garlic and

finely chopped chilli, toast under grill until crisp and golden.

TheM

averickViog

nier

Cooking with wines


10/21

Mussels in Saffron and Wine

Satay chicken

with eggnoodle

Satay Chicken with Egg Noodle

Midweek

Tuna Carpaccio with Capers

Easy

Entertaining

Chard

onnay

Clear and brilliant, light gold in colour with green hues. Elegant, open and

understatedly complex with unfolding layers of lemons, creamy vanilla, ripe

melons and orange peel aromas. Rich textured mouth-filling flavours of orange

peel, butterscotch and lemon cream follow through. The excellent integration

and balance of all the components adds elegance. The rich yet fresh and lively

long aftertaste provides a savoured pleasure.

Cooking with wines


11/21

MidweekIngredients:

Peanut sauce:

1 TBSP peanut oil

2 cloves garlic, minced

2 small red chillies, minced

3 TBSP crunchy peanut butter

250ml coconut milk

2 TBSP lime juice

300g thin egg noodles, cooked

for 5 minutes

3 chicken breast fillets, cooked & shredded

300g green beans, trimmed

2 carrots, peeled and thinly sliced

1 small cucumber, (Israeli) sliced

4 hard boiled eggs, peeled and quartered

100g bean sprouts

fried onion flakes to garnish

Satay Chicken with Egg Noodle(serves 4-6)Method:

To make the peanut sauce, heat the oil, add the garlic and chilli until soft. Add the remaining ingredients,

stir until the sauce thickens. Place the chicken in a pan, fry until golden brown, set aside. Steam the beans

and carrots, al dente and rinse under cold water.

Arrange the noodles, beans, carrots, cucumber, chicken, eggs and bean sprouts on a platter. Drizzle withpeanut sauce & garnish with onion flakes.

EasyIngredients:

2 fresh tuna steaks (450g)

4 TBSP extra virgin olive oil1 TBSP balsamic vinegar

1 tsp castor sugar

1 TBSP bottled, green peppercorns, drained

2 TBSP bottled capers (caper berries)


lemon wedges and watercress to serve

Tuna Carpaccio with Capers(serves 4)

Method:

Remove the skin from each tuna steak and place each steak between two sheets of clear film / gladwrap

on non-stick baking paper. Pound with a rolling pin until flattened slightly. Roll up the tuna as tightly as

possible then wrap in clear film and freeze for 4 hours or until firm. Unwrap the tuna and cut crossways

into wafer thin slices.

Whisk together the remaining ingredients, season and pour over the tuna. Serve at room temperature,

garnish with lemon and watercress. Serve with a honey mustard potato salad.


1/2 cup butter

1 cup shallots, finely chopped

8 cloves garlic, chopped

2 TBSP fresh thyme, chopped

2 cups dry white wine

3 TBSP Djion mustard

1/2 tsp saffron threads

1/4 cup heavy whipping cream

1.4kg small mussels, scrubbed

and de-bearded

1/2 cup chives or green onions, chopped

Mussels in Saffron and Wine(serves 4)

Method:

Melt butter in a heavy large pot over medium high heat. Add shallots, garlic, thyme, sprinkle with

pepper, saut until shallots are soft, for 5 minutes. Add wine and mustard, stirring. Add saffron, remove

from heat and cover for 5 minutes. Add cream and mussels to pot and return to the boil. Cover and

cook for 5 minutes, until mussels open. Mix in chives and season broth to taste with salt and pepper.Discard any un-opened mussels. Serve with fresh bread or French fries.

Chardonnay

Cooking with wines


12/21

Fettucine with Saffron and Seafood

Fettucine

with saffronand seafood

Trout, Tomato and Lemon Salad

Midweek

Herbed Lemon Ricotta Towers

Easy

Entertaining

Sauvi

gnonBlanc

Pale straw with youthful hints of green. Forthcoming complexity of green

pineapple, green peppers and green figs with discreet flinty notes offset by

ripe passion fruit and papaya. Crisp, perky and fresh with attractive tropical

fruit follow through and a tangy fresh citrus grapefruit finish. Best enjoyed

early to fully appreciate its youthful freshness. This wine will develop a richer

more asparagus style as it evolves.

Cooking with wines


13/21

Cooking with

MidweekIngredients:

4 ripe tomatoes, sliced

castor sugar to sprinkle

5 TBSP crme frache

2 TBSP wholegrain honey mustard

2 tsp fresh dill, chopped2 TBSP horseradish cream

grated rind of 1/2 lemon

2 TBSP lemon juice

4 smoked trout fillets, flaked

4 thick slices of country style bread, toasted

assortment of lettuce leaves

1 lemon, peeled and thinly sliced, to

garnish

Trout, Tomato and Lemon Salad(serves 4)

Method:

Season the tomatoes with sugar, salt & black pepper, cover and set aside. Combine the crme frache,

horseradish, cream, dill, mustard, lemon rind and juice together, mix and season to taste. Add the trout

to the crme frache mixture. Arrange the tomatoes on toast, top with lettuce and trout mixture, garnish

with lemon and serve.

EasyIngredients:

500g ricotta

Dressing:

2 TBSP olive oil


zest of one lemon

2 TBSP lemon juice

1 TBSP balsamic vinegar

1/2 cup olive oil

100g semi-dried tomatoes, chopped

100g peppadews, chopped

4 TBSP fresh parsley, chopped

Crusty breads to serve

Herbed Lemon Ricotta Towers(serves 4)

Method:

Lightly grease and line four 1/2 cup ramekins with plastic wrap. Divide ricotta between the moulds and

press down firmly. Cover with plastic wrap and refrigerate for 2 hours. Preheat oven to 220C (gas 7).

Un-mould the ricottas on a lined baking tray and bake for 20 minutes or until golden. To make the dressing,

combine all the ingredients in a bowl.

Place each baked ricotta into a shallow bowl and top with dressing. Serve immediately with bread.


375g fettucine, cooked al dente


200g scallops

500g prawns, peeled, de-veined, with tails

left intact

200g firm white fish fillets, cut into large

pieces

125ml dry white wine

1/4 tsp saffron threads

100g butter

3 cloves garlic, crushed

4 green spring onions, sliced

zest of a lime

1 TBSP snipped fresh chives

Fettucine with Saffron and Seafood(serves 4)

Method:

Heat the oil and cook the seafood in batches. Remove from pan and keep warm. Add the wine to the

pan and bring to the boil, stiring well. Add the saffron, butter garlic and spring onion, cook over medium

heat until soft. Return the seafood to the pan to gently re-heat and add the zest and chives.

Twist the pasta into nests and serve topped with seafood

SauvignonBlanc

wines


14/21

Pistachio Duck Breast with Orange

Papino halves

filled with smoked

snoek and creamyavocado

Papino Halves Filled with SmokedSnoek and Creamy Avocado

Midweek

Bacon, Avocado and RoastedTomato Toast

Easy

Entertaining

Pinot

age

Deep, intense ruby with the purple tinge so typical of Pinotage. Complex and

intense with layered aromas of ripe raspberry, spices, vanilla, red cherries and

fruitcake. A rich complexity of flavours including raspberry, vanilla, spices and

coffee. Smooth on the palate due to firm but friendly tannins, which allow for

easy drinking but also promise ageing potential. The after taste of red berry

fruit and hints of spice lingers pleasantly on the palate.

Cooking with wines


15/21

MidweekPapino Halves Filled with Smoked Snoek andCreamy Avocado(serves 6)

Ingredients:

3 ripe papinos, peeled, halved and seeded

fresh rocket leaves

1 cup smoked snoek, deboned, in small

pieces (smoked mackerel)

1 medium red pepper, seeded and finely

chopped

1 small red onion, finely sliced

1 TBSP lemon juice

1 TBSP sugar

1 tsp fish sauce

freshly ground black pepper

1 orange, peeled, segmented

Creamy avocado:

1 ripe avocado, mashed

zest of one lime and juice

250ml crme frache

1 TBSP fresh mint, chopped


to taste

Method:

Whisk together lemon, sugar, fish sauce and pepper in a bowl, until sugar is dissolved. Add the snoek,

red pepper, onion and orange, mix well, gently. Place papino halves on a platter. Top with rocket and

smoked snoek mixture, serve with creamy avocado and lime quarters.

To make the creamy avocado, combine all the ingredients and mix together until smooth.

EasyIngredients:

16 cherry tomatoes

1 TBSP brown sugar1 small red onion, thinly sliced

8 streaky bacon rashers, grilled and crispy

4 thick slices Italian bread

1/2 avocado, thinly sliced

1 TBSP pesto

fresh basil leaves, garnish

Bacon, Avocado and Roasted Tomato Toast(serves 4)

Method:

Preheat the oven to 200C (gas 6). Place tomatoes on an oiled baking tray and sprinkle with sugar.

Bake uncovered for 5 minutes, add the onions and bake for a further 10 minutes.

Toast bread, top with bacon, onion, tomato, avocado and drizzle with pesto, garnish with basil leaves.

Entertaining Ingredients:150g chicken mince

2 green shallots, finely chopped

1/4 cup pistachios, toasted and chopped

2 TBSP glace figs, chopped

2 TBSP dried apricots, chopped

2 tsp ground cumin

1 tsp caraway seeds

4 duck breast fillets

Orange sauce:1/2 cup orange juice

1/2 cup chicken stock

1/2 tsp ground cumin

1 TBSP cornflour

1 TBSP water

2 TBSP fresh coriander leaves, chopped

Pistachio Duck Breast with Orange(serves 4)

Method:

Combine all ingredients together and mix well. Loosen skin of duck with fingers, ensure the skin remains

attached along the edge. Push mixture under the skin of each breast. Heat a frying pan, place duck

in pan, skin down, cook for 3 - 5 minutes. Transfer duck, skin side up, to wire rack in baking dish.

Bake uncovered for about 25 minutes or until tender.

To make sauce, combine all ingredients except the coriander, stir over heat, bring to the boil until

thickened. Stir in coriander. Serve with sliced duck and garden vegetables.

Pinot

age

Cooking with wines


16/21

Pork with Camembert

Mozzarella

and tomatotartlets

Ruote with Gorgonzola andPeppered Steak

Midweek

Mozzarella and Tomato Tartlets

Easy

Entertaining

Merlo

t

Deep ruby red with a bright magenta edge. The nose is an intense and complex

array of black cherries, eastern spices, ripe plums and dark chocolate underpinned

by hints of vanilla oak. Full, round and voluptuous on the palate with a

fresh and lively concentration of ripe berry fruit flavours intermingled with

cacao and mocha vanilla. The ripe fruit tannins and integrated oak allow for

smooth drinking.

Cooking with wines


17/21

MidweekIngredients:

400g ruote (pasta wheels), cooked al

dente

500g rump steak (beef fillet)

cracked black pepper

1 TBSP olive oil1 bunch fresh rocket

250g gorgonzola

300g bottled pimentos, drained and sliced

Dressing:

100ml red wine vinegar

2 TBSP honey

2 TBSP redcurrant jelly

50ml extra virgin olive oil

1 TBSP seeded mustard

Ruote with Gorgonzola and Peppered Steak(serves 4)

Method:

Coat the rump steak in cracked black pepper. Heat the oil in a frying pan and sear the meat until medium

rare. Allow to rest for 5 minutes before slicing. Add the steak, rocket, gorgonzola and pimentos to the

pasta and toss together. To make the dressing, place all ingredients in a saucepan and bring to the boil,until thickened. Pour over pasta, stir and serve.

EasyIngredients:

75g butter

1 onion, thinly sliced150g plain flour


125g potato, mashed

4 fresh plum tomatoes, sliced

50g black olives, stoned

2 TBSP pesto sauce

fresh basil for garnish

salt and black pepper to taste

Mozzarella and Tomato Tartlets(serves 4)

Method:

Melt 25g of butter in a small frying pan, add the onion and garlic, stir for 5 minutes until softened. Cool.

Cut the remaining butter into cubes and rub into the flour in a bowl. Stir in the mashed potato and onion

mixture with juices. Add salt & pepper to taste. Mix to a soft dough. Divide the dough into 4 and [press

out into 12cm rounds on a greased baking sheet. Pinch the edges of each round to form a rim. Arrange

tomatoes over the top, cover with mozzarella cheese. Drizzle with pesto and olives. Bake in a preheated

oven, 200C (gas 6), for 25 minutes, garnish with basil leaves.


600g pork fillet

1 TBSP butter

3 TBSP dry white wine

200ml whipping cream1 TBSP fresh mixed herbs, chopped (majoram,

thyme and sage)

1/2 camembert cheese (120g), rind removed

2 tsp Dijon mustard


fresh parsley, garnish

Pork with Camembert(serves 4)

Method:

Slice the pork into 2cm small steaks. Sprinkle pork with lots of freshly grounded black pepper. Melt

the butter in a frying pan over medium high heat, add the meat. Cook, for 5 minutes, turning once,until cooked. Transfer to a warmed dish and cover to keep warm. Add the wine and bring to the boil,

scraping the base of the pan. Stir in the cream and herbs and bring back to the boil. Add the cheese

and mustard and any accumulated juices from the meat, adjust the seasoning. Serve sauce over the

pork with parsley and homestyle vegetables.

Merlot

Cooking with wines


18/21

Seared Beef with Roasted Tomatoand Green Beans

Tomato crustedlamb with

summervegetables

Tomato Crusted Lamb withSummer Vegetables

Midweek

Cordon Blue Burger with Brie and Apple

Easy

Entertaining

CabernetSauvigno

n

Deep, velvet, rich and ruby. An intense and luscious melange of blackcurrant,

cassis, cacao and walnut aromas tantalize the senses. Deep, rich elegant with

an abundance of concentrated ripe blackberry, cassis and nut flavours. A well

balanced, and very smooth, complex palate, with ripe but firm tannins and a

long, full finish.

Cooking with wines


19/21

MidweekIngredients:

2 racks of lamb (about 7 cutlets each),

french trimmed

2 tsp garlic, crushed

100ml olive oil

125g sundried tomatoes

1 tsp fresh thyme, chopped

salt & freshly ground black pepper400g new potatoes, halved

450g carrots, peeled and roughly chopped

450g butternut, peeled and roughly

chopped

20 pitted black olives

1/2 tsp fennel seeds

juice of 1 lemon

1 tsp castor sugar

fresh Italian parsley, chopped to garnish

Tomato Crusted Lamb with Summer Vegetables(serves 6)

Method:

Process together the garlic, 2 TBSP olive oil, tomatoes & thyme to a smooth paste. Season with salt and

pepper. Press the tomato mixture firmly over the lamb to coat.

Blanch the potatoes in boiling salted water for 4 minutes, drain. Toss the potatoes, carrots and butternut

into a roasting tin with olives, fennel, lemon juice, sugar and remaining oil. Roast the vegetables, uncovered

at 220C (gas 7) for about 20 minutes. Place the lamb on a rack over the vegetables and cook for about

25 minutes for medium rare, 35 - 40 minutes for medium well done. Cover the lamb loosely with foil

if the crust starts to burn. Remove the lamb from the oven and leave to rest for 5 minutes before carving.

Carve the lamb into cutlets and serve with the vegetables and garnish with parsley.

EasyIngredients:

700g turkey meat, coarsely minced

1 onion, chopped1 TBSP fresh rosemary, chopped

salt and freshly ground vinegar

sunflower oil for cooking

120g gammon ham, thinly sliced

25g castor sugar

1 Granny Smith apple, peeled, cored, cut

into small chunks

25g butter

4 x 1cm thick wedges of Brie cheese

To serve: 4 crusty rolls, watercress leaves

Cordon Blue Burger with Brie and Apple(serves 4)

Method:

Combine the turkey with 45ml water, onion and rosemary in a bowl, season to taste, cover and refrigerate

for 1 hour. Divide into 4 burgers and brush with oil. Fry in a heated pan or chargrill for 4 minutes each

side. Grill the ham slices on each side, keep warm.

Heat the sugar in a pan, add the apple pieces and cook until caramelised, add the butter and 2 TBSP of

water, cover and cook to a compote, season to taste. Place a wedge of Brie cheese on each burger, grill

until melted. Place some watercress on a roll, then gammon, topped with turkey burger and cheese. Add

a generous spoonful of the caramelised apple butter, serve immediately.


800g beef fillet

3 sprigs fresh rosemary, chopped

1 clove garlic, sliced

3 tsp sea salt

1 tsp black peppercorns


16 cherry tomatoes

Green beans with lemon dressing:

500g green beans, trimmed and steamed

30g almonds, slivered and toasted

zest of one lemon and juice

1 TBSP olive oil


Seared Beef with Roasted Tomato and Green Beans(serves 4)

Method:

Mix the rosemary, garlic, salt and peppercorns together, grind well until the garlic has gone soft. Use

your fingers to rub the rosemary mixture with the olive oil over the beef. Heat a heavy frying pan until

very hot, fry the beef for about 6 minutes. Turn the fillet over and place tomatoes in the pan, sear for

another 6 minutes (medium/rare). Whisk together the lemon juice, zest, olive oil and pepper.

Divide the green beans among serving plates, place the beef fillet sliced and roasted tomatoes together,drizzle lemon dressing over beans and garnish with toasted almonds.

CabernetSauvigno

n

Cooking with wines


20/21

Farmhouse Venison Pie

Smoked Ostrich with Polenta and Sage

Midweek

Easy

Entertaining

Shiraz

Rich ruby with great depth and gradation to a lighter plum edge. A distinguished

full-bodied Shiraz with concentrated berry fruit and spice flavours. Forthcoming

complex melange of flamboyant black berry fruit fragrances, delicate smoke

and meaty aromas intermingled with spice and discreet oak vanillins. Smooth

ripe black berry fruit on the entry with mouth filling spice and vanilla flavours

well supported by firm ripe tannins and a rich lingering aftertaste.

Pastrami Tortillawraps

with balsamiconion jam

Pastrami Tortilla Wraps withBalsamic Onion Jam

Cooking with wines


21/21

MidweekIngredients:

1 cup milk

2 cups pre-cooked Polenta

1 cup grated Gruyre cheese

1 cup torta di Dolcelatte cheese, crumbed

50g butter

2 garlic cloves, chopped

sage leaves, chopped


8 slices smoked ostrich, to serve(parma or proscuitto)

Smoked Ostrich with Polenta and Sage(serves 4)

Method:

Preheat the oven to 200C (gas 6). Lightly butter 20 - 25cm baking dish. Bring the milk and 3 cups water

to the boil in a large saucepan, add 1 tsp of salt, then add the Polenta. Cook for about 8 minutes. Spoon

half the Polenta into a baking dish, top with Gruyre and dolcelatte cheese. Add the remaining Polenta

evenly over the top and sprinkle with the remaining cheese.

Melt the butter in a saucepan, add the garlic and sage and fry until the butter browns. Drizzle the butter

mixture over the Polenta, add black pepper and bake for 5 - 10 minutes.

Serve hot with smoked ostrich and garnish with green salad.

Ingredients:

4 tortilla wraps

200g pastrami, sliced150g cheddar cheese (matured), sliced

1 avocado, sliced

Balsamic onion jam:

2 medium red onions, thinly sliced

2 TBSP balsamic vinegar

1/3 cup brown sugar

2 TBSP chicken stock

EasyPastrami Tortilla Wraps with Balsamic Onion Jam(serves 4)

Method:

Arrange the pastrami, cheddar cheese and avocado between the tortillas, season to taste. Top with balsamic

onion jam and roll each tortilla up like a sausage. Place in a preheated oven, 180C for 5 minutes, until

cheese melts.

To serve, cut tortillas in half and garnish with salad greens.

To make the balsamic onion jam, heat medium oiled pan, cook onion, stirring until soft. Stir in vinegar

and sugar, cook, stirring until sugar dissolves. Stir in stock, simmer uncovered for 15 minutes or until onion

caramelises, allow to cool.


45ml sunflower oil

1 onion, chopped1 clove garlic, crushed

4 rindless streaky bacon rashers, chopped

120g button mushrooms, chopped

650g minced venison

2 TBSP plain flour

2 cups beef stock

150ml ruby port

2 bay leaves

1 tsp fresh thyme, chopped

1 tsp Dijon mustard

1 TBSP redcurrant jelly

650g potatoes, cooked and mashed

450g parsnips, cooked and mashed

1 egg yolk

4 TBSP butter

grated nutmeg

Farmhouse Venison Pie(serves 4-6)

Method:

Heat the oil in a large frying pan, add the onion, garlic and bacon for 5 minutes. Add the venison and

the mushrooms, stir until brown. Stir in the flour for 2 minutes, then add the stock, port, herbs, mustard,

jelly and seasoning. Bring to the boil and simmer for 30 - 40 minutes, until tender.

Preheat the oven to 200C (gas 6). Mix the mashed potatoes and parsnips in a bowl, beat in the egg

yolk, butter, nutmeg and chopped parsley. Season to taste with salt and pepper.

Spoon the venison mixture into a large pie dish, top with mashed potato mixture and bake for

30 - 40 minutes until golden brown.

Shiraz

Cooking with wines

bellingham recipes

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