Recipes | Enjoy the Lighthearted Taste of Summer!

Living a more mindful and conscious life doesn’t have to mean going without or imposing restrictions, and the Lighthearted range is testament to this. These wines were designed with enjoyment in mind, but what to pair with these delicate, easy-drinking tipples? Lean into the fresh flavours by serving these with light dishes that are full of flavour.

For the Chenin, with its tropical fruit notes and soft finish, look for lightly grilled salmon topped with a punchy pineapple salsa, served as tacos or in fresh lettuce cups. Perfect with a crisp, chilled glass of the Lighthearted Chenin.

When it comes to the Cinsault Rosé, a flaky zucchini, caramelised onion and feta tart with dried Cape blossoms is ideal for those balmy alfresco evenings, especially when served with this juicy, fruity number.

For the Pinotage, shake things up firstly by serving it slightly chilled to allow those berry and chocolate notes to shine through. A glass of this, paired with a pearl couscous and mushroom risotto, creates a balanced and wholesome dinner for any warm summer’s eve.


Pearl couscous (Israeli couscous) risotto with wild mushrooms

Paired with Lighthearted Pinotage

Recipe:

Ingredients:
Olive oil
Truffle oil (optional)
wild mushrooms (sliced)
onion (diced)
1 cup pearl couscous
2 cups chicken / vegetable stock
Parmesan
Salt and pepper to taste
Parsley
Roasted Pine nuts

Fry onions in a medium heat pan with olive oil. Add the mushrooms and brown them.
A few drops of truffle oil with the mushrooms will enhance the flavour.
Add salt and pepper.
Add the couscous and mix well.
Gradually add the stock and stir occasionally, similar to when making risotto.
Simmer for about 15-20 minutes.
Stir in grated hard cheese of choice.
Serve with chopped flat leaf parsley, pine nuts and more parmesan.


Pineapple salsa with grilled Salmon with a pineapple, honey and soy sauce glaze.

Paired with Lighthearted Chenin

Served on taco’s or lettuce cups for the carb sensitive.
Inspiration was taken from: https://thecollegehousewife.com/pineapple-salmon

 

Recipe:

Pineapple salsa:
fresh pineapple
red onion
jalapeno
red bell pepper
Lime juice
Honey drizzle
Salt and pepper to taste
Coriander (Cilantro) or Flat leaf parsley

Glaze:
soy sauce
pineapple juice
honey
sriracha
minced garlic
minced fresh ginger
Lime juice

Bring ingredients to a boil and reduce by half.  
Taste for sweetness or saltiness and add as needed.  
Should be a sticky glaze when cooled.
Grill salmon with salt and pepper and brush with glaze.
Served on taco’s or lettuce cups for the carb sensitive.

Side: Corn on the cob with a roasted red pepper hummus and butter mixed together for rubbing into the corn.

 


Pastry filled with caramelized onions, zucchini and feta, decorated with dried Cape Blossoms

Paired with Cinsault Rosé

Inspiration was taken from: https://thefeedfeed.com/theoliveandmango/zucchini-puff-pastry-tart-with-feta-and-chives

 

Recipe:
I prefer pre-baking my pastry for 20 minutes, or until lightly golden brown, then putting the caramelized onions, mozzarella and ricotta mixture at the bottom, before rolling my zucchini ribbons and feta on top.

Or you can just place the zucchini ribbons randomly with the feta, if you don’t have time to roll them up before baking another 15-20 minutes.

Don’t forget to egg wash your pastry sides before baking.

Bake pastry at 180 degrees for

30-40 minutes if you want to put all the ingredients on from the start.

Categories: Pastry filled with caramelized onions, zucchini and feta, decorated with dried Cape Blossoms, Pearl couscous risotto with wild mushrooms, Perdeberg Winery, Pineapple salsa with grilled Salmon with a pineapple, honey and soy sauce glaze.Tags: , , , , , , , , ,

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