Thai salmon with cucumber & dipping sauce

A lovely salmon recipe with a twist for a treat. This delicious meal is certainly supposed to be enjoyed with a glass of Hill&Dale. Enjoy…

Ingredients

• 4 salmon fillets
• 1 thumb sized red chilli – deseeded and finely chopped
• 2 garlic cloves – finely chopped
• 1 tbsp fish sauce
• 1 tbsp sesame oil
• 2 tbsp honey
• 1/4 cucumber – diced
• red onion – diced
• 4 tbsp sweet chilli sauce , mixed with a squeeze of lime juice
• coriander , handful- roughly chopped

 

Method

1. Put the salmon in a bowl with the chilli, garlic, coriander, fish sauce, sesame oil and honey. Season with pepper and refrigerate for at least 20 minutes or overnight.

1. Grill or barbecue the salmon until it is crisp at the edges. If you like it cooked all the way through rather than rare in the middle then keep cooking until the fish feels very firm to the touch. Serve with the cucumber and onion sprinkled over and the sweet chilli dipping sauce.

Source: bbcgoodfood.com

Mexican lime chicken

Here’s a very quick and tasty recipe to take you into the weekend. Just to unwind after the week, don’t spend too much time in the kitchen and relax with a glass of Hill&Dale. Enjoy!

Ingredients

• 2 chicken breasts
• 2 tbsp olive oil
• 1 tsp crushed coriander seeds
• 1 tsp grated limes zest
• ½ tsp paprika
• ½ tsp muscovado sugar
• 1 lime
• 6 unpeeled garlic cloves
• 2 fresh red chillies

 

Method

1. Mix 2 tbsp olive oil with 1 tsp each crushed coriander seeds and grated lime zest and 1⁄2 tsp each paprika and light muscovado sugar.
2. Put 2 chicken breasts in a baking dish, spoon the marinade over, then squeeze over a little lime juice. Cover and marinate for 30 minutes.
3. Slip 1-2 lime slices under the skin of each breast and season. Tuck 6 unpeeled garlic cloves and 2 fresh red chillies around the chicken.
4. Roast the chicken breasts in a baking dish, uncovered, for 30-35 minutes in a preheated oven (190C/gas 5/fan oven 170C). To check if they are done, prod the chicken with your finger – if it’s still a bit soft, give it a bit longer.
5. Serve with salad and salsa.

Recommend wine: The Hill&Dale Dry Rosé Merlot will pair excellent with this meal.

Source: bbcgoodfood.com

Spicy Chicken with Mango Salad

A very healthy and delicious meal. Quick and easy to prepare and it will certainly make any mouth water.

 

Ingredients

• 4 skinless boneless chicken breasts
• drizzle olive oil
• 1 tbsp garam masala
• 1 large ripe mango
• ½ cucumber
• ½ small red onion
• handful fresh coriander leaves
• 4 tbsp soured cream or natural yogurt
• grated zest and juice ½ lime
• warm naan bread , to serve

 

Method

1. Heat a griddle or frying pan until hot. Rub the chicken with oil, garam masala and a good pinch of salt. Cook for 6 minutes on each side or until slightly charred and cooked through.
2. Peel and slice the mango into slim wedges. Halve the cucumber lengthways and slice thickly at an angle. Thinly slice the onion. Toss the salad ingredients together with the coriander and pile onto plates.
3. Mix the soured cream or yogurt with the lime zest and juice, season and dollop beside the salad. Cut the chicken in half or into thirds diagonally, arrange next to the salad and serve with naan bread.

Enjoy!

Source: bbcgoodfood.com

Primi and Hill&Dale

Primi Piatti is no ordinary restaurant. They embrace positive thought, creativity and urban energy. With fresh and fast food, they combine comfort and health. Inspired by Italian tradition, they are also influenced by the cosmopolitan present. To make things even better, the grow their own basil on the Primi farm to create their delicious basil pesto.

To compliment the over 30 Primi outlets, Hill&Dale wines supply five wines to their world. The Hill&Dale Sauvignon Blanc, Pinotage, Chardonnay, Stellenbosch Red and Fragrance Semi Sweet are on the menu.

Remember we are running an exciting competition, where you could stand a chance to win 1 of 5 Primi restaurant vouchers. To enter visit our Facebook Page.

Tandoori Lamb Pitas

Here’s an interesting meal idea for that special occasion. Mint and lime combine with yoghurt to add a fresh flavour to these delicious lamb pitas.

Ingredients

• 300 gram Brinjals, cubed
• 350 gram Sweet potato chunks
• 200 gram Green beans
• 15 millilitre Oil
• 300 gram Lamb, cubed
• 15 millilitre Tandoori paste
• 180 millilitre Plain yoghurt
• 1 KNORR Country Hot Pot Dry Cook-in-Sauce
• 30 millilitre Chopped fresh mint leaves
• 15 millilitre Lime juice
• 100 gram Assorted lettuce leaves
• 1 Cucumber, finely sliced
• 4 Wholewheat pita breads

Directions

1. Place brinjals, sweet potato chunks and green beans into a roasting dish and drizzle with 15 ml oil.
2. Roast for 30-40 min until soft and tender.
3. Combine lamb, tandoori paste, and 60 ml yogurt in a bowl and refrigerate for 10 min.
4. Heat a non-stick frying pan, add lamb cubes and brown.
5. Add Knorr Fresh Ideas Country Hot Pot sachet contents and 300 ml cold water and cook for 25 min until thick and saucy.
6. Remove from the heat.
7. Blend the remaining yoghurt, mint and lime juice.
8. Place lettuce leaves and cucumber into the pita pockets and fill with lamb cubes.
9. Drizzle with fresh yoghurt dressing and serve with roasted vegetables.

If you choose a spicy tandoori paste, the Hill & Dale Dry Rosé Merlot would be the perfect match!

Source: whatsfordinner.co.za

Roast Gammon – The traditional South African Christmas lunch

For many South Africans, Christmas is not Christmas without a traditional roast gammon. This versatile dish can be served all year round but it is part and parcel of Christmas and the festive season. The left over gammon Boxing Day sandwiches have also become a holiday ‘cuisine’ tradition.

Here is a great recipe to try this Christmas.

Glazed Roast Gammon

Ingredients
1 deboned uncooked gammon of about 2.5kg
1 onion halved
cloves
2 sticks celery
water

Glaze
50g butter
75g dark brown sugar
1 tablespoon mustard

Directions
Place the ham into a large pot and cover with cold water. Bring the pot to the boil and drain. Clean out the pot, place the gammon back into the pot and refill with water.
Stud the onion halves with 2 cloves and add to the pot. Bring to the boil, reduce heat and simmer on low for 2 1/2 hours.
Take the pot off the heat and set aside allowing the gammon to cool in the liquid.
When cool remove from the water, the skin will be east to remove now. Remove the skin and score the fat diagonally into diamond shapes.
Melt the butter in a pot over a low heat, add the sugar and mustard and mix until well combined.
Brush the gammon with glaze and stud with cloves, then place it in a 200 Celsius preheated oven for about 40 minutes until nicely brown. Remove and brush with the rest of the glaze

 

Source: cookbook.co.za

Spice it up. A great spicy chicken recipe

A change is as good as a holiday so lets try a new recipe…. A hot and spicy one.

Here is a delicious and spicy chicken recipe. The versatile Hill & Dale Dry Rosé Merlot  will be the perfect wine with this dish

Spicy Chicken Drumsticks Recipe

 

Ingredients

• 10 green onions (scallions), white and green parts, chopped
• 1/2 habanero or Scotch Bonnet chile (or 3 serrano chilies), seeded and chopped
• 2 Tbsp white wine vinegar
• 1 Tbsp fresh thyme
• 3 cloves garlic, chopped
• 1 1/4 teaspoon ground allspice
• 1 teaspoon kosher salt, plus more for additional seasoning
• 1/2 teaspoon freshly ground pepper
• 10 chicken drumsticks
• Olive oil, grapeseed oil, or other high smoke point cooking oil

Method

1 In a food processor, purée the green onions, chilies, vinegar, garlic, thyme, allspice, salt and pepper into a thick paste.

2 Put the drumsticks in a large bowl and coat with the chili paste. Let stand for 10 minutes.

3 Position the oven rack in the center of the oven and set the broiler to high. Coat the bottom of a broiler pan (under the perforated top part of the pan) with oil. (Note that a broiler pan really works best here. A regular baking pan may warp under the high heat of the broiler.) Arrange the drumsticks on the pan and sprinkle generously with salt.

4 Broil chicken, turning once after about 10 minutes. Continue broiling until cooked through (juices run clear when poked with a knife tip) and nicely browned, about 20 minutes total. Note that some pieces may cook faster than others, in which case remove the pieces that are done and continue to cook the rest until cooked through.

Source: simplyrecipes.com

Roman Style Chicken Recipe

Here’s a great recipe for roman style chicken.

The Hill & Dale Dry Rosé Merlot will go well with this interesting dish.

Ingredients

• 4 skinless chicken breast halves, with ribs
• 2 skinless chicken thighs, with bones
• 1/2 teaspoon salt, plus 1 teaspoon
• 1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
• 1/4 cup olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 100g prosciutto, chopped
• 2 cloves garlic, chopped
• 1 can diced tomatoes
• 1/2 cup white wine
• 1 tablespoon fresh thyme leaves
• 1 teaspoon fresh oregano leaves
• 1/2 cup chicken stock
• 2 tablespoons capers
• 1/4 cup chopped fresh flat-leaf parsley leaves

Directions

Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.

Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.

If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.
Source: foodnetwork.com

Wine and pork pairing – Tips and guidelines

Pork is as versatile as turkey when it comes to wine pairings and the five best wine pairings with pork include both red and white wines. Unlike beef or lamb, all pork has a subtle sweetness and lightness that pairs best with light to medium-bodied wines that are fruity and underlined with soft tannins. The following are the five best wine pairings with pork.

1. Pork chops. The buttery, fruity flavours of chardonnay will go well with simple pork chops, grilled or broiled.
2. Pork Tenderloin.  Pinot noir or Pinotage , dry red wines with a cherry essence, makes a wonderful accompaniment to the versatile pork tenderloin. Pork tenderloin can be roasted,  grilled  or stir fried.
3. Roast pork. The soft, plummy quality of merlot makes an excellent pairing with grilled or roasted pork of any kind.
4. Barbequed pork spareribs. Riesling or Chenin Blanc , a very fruity white wine works well with exotic and spicy pork dishes such as spareribs. Rieslings/Chenin Blancs  can be dry and almost sweet. The fruitier wines work best with heavily glazed ribs.
5. Baked ham. Beaujolais, a light, fruity red wine that can be served slightly chilled,  goes well with the sweet flavours of a baked ham and sweet potatoes.

Source: mademan.com

Try this recipe: Tomato Pork Loin Chops

Here is a great recipe. Rich, tasty and easy to prepare with delicious, on hand ingredients.

Ingredients

• 2 tablespoons olive oil, divided
• 4 boneless pork loin chops, pounded thin
• 1 large onion, sliced
• 1/2 teaspoon sugar
• 2 teaspoons chili powder
• 1/2 teaspoon fennel seeds, crushed
• 1/2 teaspoon red pepper flakes
• 1 teaspoon dried oregano
• 1 (250g) can tomato sauce
• ¼ cup  water
• 1 teaspoon Worcestershire sauce
• salt and pepper to taste

Directions

1. Heat the oil in a skillet over high heat, and quickly brown the pork chops on both sides. Transfer chops to platter, and keep warm.
2. Reduce skillet heat to medium, and cook the onion until tender. Mix in the sugar, chili powder, fennel, red pepper flakes, and oregano. Stir in the tomato sauce, water, and Worcestershire sauce, and bring to a boil.
3. Return the pork chops to the skillet. Cover, reduce heat to low, and cook 10 minutes. Remove cover, and continue cooking 15 minutes, or to desired doneness.

Recommended wine: The Hill & Dale Dry Rosé Merlot will be the perfect wine with this meal.

Source: allrecipes.com