Smoked Salmon, Baby Potatoes & Seasonal Greens

Smoked Salmon, Baby Potato & Seasonal Greens with Citrus, Dill & Poppy Seed Dressing | Paired with the Allesverloren Chenin Blanc

(Serves 4)

500 g baby potatoes
6 x large courgettes, washed
100 g mini asparagus spears or asparagus tips
150 g fine green beans
150 g smoked salmon ribbons
100 g watercress leaves
1 egg yolk
¼ of an onion, peeled and finely grated
2 T (30 ml) honey
2 t (10 ml) Dijon mustard
2 T (30 ml) white wine vinegar
juice of ½ a lemon
juice of ½ an orange
½ c (125 ml) grapeseed or canola oil
zest of 1 lemon
zest of 1 orange
2 T (30 ml) freshly chopped dill
1 T (15 ml) poppy seeds
Freshly ground salt and pepper to taste

Boil the potatoes until tender, drain and rinse with cold water. Allow to cool completely before halving them. Season with salt and pepper and set aside.
Place the courgettes shavings onto a wire rack lined with paper towel. Season with salt and place another paper towel on top. Allow to stand for 10 minutes to draw out excess moisture. Set aside.
Heat a griddle pan until smoking hot. Rub asparagus with a little olive oil and place onto the hot griddle pan.  Grill until bright green and lightly charred. Season with salt and pepper.
Place green beans into a medium shallow dish. Pour boiling water over them. Allow to stand for 5 minutes then rinse immediately with ice cold water. Set aside.
For the dressing: Place the egg, onion, honey, mustard, vinegar and juices into a food processor and blend for about a minute until it becomes creamy. While blender is still running, slowly pour the oil in a steady stream into the funnel of the food processor until well combined and viscous. Pour dressing into a bowl and stir in the zest, chopped dill and poppy seeds.  Season to taste.
Arrange all the prepared salad ingredients, including the watercress and smoked salmon ribbons, onto a platter. Just before serving, drizzle with the citrus dressing.


Chocolate Fruit Cake

Chocolate Fruit Cake | Paired with Allesverloren Red Muscadel

The Chocolate Fruit Cake is a rich, moist cake that will last longer than any other chocolate cake. This recipe makes 2 x 20cm cakes, each 5cm in height or one large cake.

1kg fruit cake mix
240g butter
1 tablespoon ground coffee
1 teaspoon mixed spice
400ml water
240g sugar
1 cup golden syrup
1 cup of Allesverloren Red Muscadel
4 tablespoons cacao
300g cake flour
½ teaspoon baking powder
½ teaspoon bicarb soda
4 eggs

Preheat the oven to 140C.
Line two cake tins with baking paper and cover with ‘spray and cook’.
Add the fruitcake mix, butter, coffee, mixed spice, water, sugar, golden syrup and red muscadel to a pot. Bring it to a boil and simmer for five minutes. Remove it from the heat and allow it to cool down to room temperature.
Beat the eggs with an electric beater, add the fruit cake mixture and the rest of the dry ingredients.
Beat together until combined.
Pour the mixture into the prepared cake tins and bake for 1½ hours. Test the cake with a toothpick, when the toothpick comes out clean it is done. (Increase the time of baking by an hour if you pour are baking one cake).
Leave it to cool down slightly, then pour two tablespoons of red muscadel over the cake and leave it to cool down completely. You can feed your cake one tablespoon of red muscadel per week.


Gorgonzola Baked Cheesecake

Gorgonzola Baked Cheesecake with Roasted Grapes and Thyme | Paired Allesverloren Fine Old Vintage 


200g Cream cracker or any salty crackers
100ml butter, melted
4 large eggs
2 tablespoons lemon juice
100g gorgonzola, crumbed
3 tubs (250g each) creamed cheese
125ml cake flour
2 tablespoons olive oil
Red grapes
2 tablespoon honey
Fresh thyme


Crust:  Place the crackers and butter into a food processor and mix until it looks like sand.
Spoon the crackers into a springform pan (24cm). Press neatly against the sides and bottom of the pan.  Let it rest in the fridge while you make the filling.
Filling: Mix all the filling ingredients until smooth. Pour the filling into the crust.
Bake for 1 hour or until set at 180°C.
Grapes:  Place the grapes onto a baking sheet, drizzle the honey & thyme over.  Bake for 15 minutes at 180°C. Garnish the cheesecake with the grapes.


Spiced Pork Bifana Sandwitch

Spiced pork Bifana sandwich | paired with Allesverloren Tinta Barocca

2-3 garlic cloves, crushed
Pinch flaked salt
2 tsp (10ml) hot paprika
2 tbsp (30ml) peri-peri sauce, plus extra to serve
2 Tbsp (30ml) white vinegar
2 cups (500ml) white wine
2 bay leaves
400g pork loin, skin removed and sliced into 3mm slices
1/4 cup (60ml) olive oil
2 brown onions, peeled, halved and thickly sliced
8-10 cocktail rolls, to serve

Serves 4-6

the garlic, salt, 1 tsp paprika, 1 tbsp peri-peri sauce, vinegar, 1 cup of wine and the bay leaf in a large lidded container. Add the pork, mix well and marinate overnight.
Heat two teaspoons of oil in a heavy pan over medium heat.
Remove pork from the marinade, drain and fry in batches for a minute or so each side until lightly browned and set aside.
Add a little oil to the pan when cooking each batch. When all the pork is cooked, deglaze the pan with the remaining cup of wine and add the remainder of the paprika and peri-peri sauce.
Bring to the boil reduce to a simmer until a gravy-like consistency has formed.
Return the pork to the pan for a further minute, stirring well to coat in the sauce.
In a separate fry pan, fry the onions in the remaining oil until softened and caramelised.
Serve the pork with the onions in soft buttered rolls with sweet mustard, crisp lettuce and extra peri-peri sauce.


Grilled Sardines

Tapas style Grilled sardines on the braai | paired with Allesverloren Tinta Rosé

2-3 garlic cloves, sliced
1 Tbsp (15ml) smoked paprika, plus extra to serve
Grated zest and juice of 1 lemon, extra wedges for serving
1 Tbsp (15ml) finely chopped rosemary
1 red chilli, deseeded and finely chopped
1/4 cup (60ml) extra-virgin olive oil, plus extra to serve
Salt and milled pepper
10-12 sardines
½ cup green olives
1 red onion, finely sliced
1/3 cup (80ml) red wine vinegar
1/3 cup (80ml) parsley, chopped
3 Tbsp (45ml) fresh oregano, chopped
2 Tbsp (30ml) olive oil
Squeeze of lemon

Serves 4-6


oven to 180C, or get your braai coals ready to medium.
Place garlic, smoked paprika, lemon zest and juice, rosemary and chilli in a pestle and mortar and pound to infuse flavours.
Add olive oil, seasoning and stir well.
Place sardines, marinade and olives into a baking dish and mix well. Roast for 12-18 minutes or until cooked through.
If cooking on the braai place sardines in a sandwich grid with out the olives over medium coals for 5-6 minutes a side or until charred and cooked through.
Place thinly sliced red onion and red wine vinegar in a bowl for 10 minutes or until softened.
Spoon red pickled onions over the sardines and roasted olives and scatter with herbs, olive oil and seasoning alongside lemon wedges and fresh crisp bread.
For the braaied sardines do as above except serve scattered with olives.


Chicken Thigh Skewers

Tapas style herb butter roasted mini chicken thigh skewers with peri-peri herb butter | paired with Allesverloren Touriga Nacional

2 dried bay leaves, coarsely torn
3 Tbsp (45ml) chopped thyme
1 Tbsp (15ml) sweet paprika
1 tsp (5ml) ground chilli
3 garlic cloves, coarsely chopped
¼ cup (60ml) oregano
Finely grated zest and juice of 2 lemons
1/4 cup (60ml) olive oil
1/2 cup (125ml) butter
3 Tbsp (45-60ml) Peri peri sauce
12-14 kg skinless chicken thigh fillets, trimmed and cut into 3cm pieces

Serves 4-6


Pound bay leaves, thyme, paprika and chilli in a mortar and pestle to a fine powder. Add garlic, oregano and stir in lemon zest and juice of 1 lemon and oil, transfer half the mixture to a large bowl, add chicken, stir to coat.
Set aside to marinate (20-30 minutes), then thread onto skewers. Mix butter, peri peri, seasoning and extra lemon juice together.
Preheat a char-grill pan over high heat, and then cook skewers, turning and basting with herb butter occasionally, until cooked through, about 10-14 minutes.
Serve topped with extra peri-peri butter and chopped oregano.


Sopa de Pedra

Sopa de Pedra | paired with Allesverloren Três Vermelhos

1/4 cup (60ml) olive oil, plus more for drizzling
300g chorizo, sliced
2 large baking potatoes, peeled and cut into cubes
4-6 celery sticks, chopped
3-4 carrots, chopped
1 large onion, chopped
1 chili, chopped
2 bay leaves
Salt and pepper
1 can (400g) chickpeas, drained
1 tsp (5ml) sweet smoked paprika
2-3 garlic cloves, chopped
1 can (400g) chopped tomatoes
6 cups (1.5L) chicken stock
Chopped flat-leaf parsley, for garnish

Serves 6

olive oil in a heavy based pot, over medium-high heat.
Add chorizo, potatoes, celery, carrots, onion, chilli, garlic and bay leaves and season with salt and pepper.
Stir frequently, until the vegetables have softened slightly, 8-10 minutes.
Add chickpeas, paprika, garlic and canned tomatoes. Stir for a couple minutes before adding stock and bring to the boil for 5 minutes.
Reduce the heat and simmer until potatoes are tender, about 20 – 30 minutes.
Serve in bowls scattered with chopped parsley, seasoning and a drizzle of olive oil.