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How can you not love someone who seduces you with tasty food? Adding a fresh, fruity pink wine to the mix just ramps up the warm and fuzzy feelings that the annual Valentine festivities bring. Woo your partner this February with a stunningly seductive combo suggested by Roodeberg: their classic rosé 2019 partnered with a light yet tasty meal of marinated chicken kebabs and a suitably pink side salad of watermelon and feta cheese. Fresh and crisp with a lingering fruity finish, the salmon-pink wine will make you fall in love with foodie Elmarie Berry’s delicious ginger and lemon marinated chicken kebabs. Expect to find subtle strawberry, candy floss and raspberry with hints of rose petals on the nose and palate. It’s already been a hit with wine judges who awarded it a gold medal at the 2019 Michelangelo Awards. Once you’ve sourced a bottle of Roodeberg pink, get cracking on the preparation of this recipe, courtesy of Elmarie Berry (@ElmarieBerry; www.elmarieberry.com ) GINGER AND LEMON MARINATED CHICKEN KEBABS WITH WATERMELON AND FETA SALAD
Oil the kebabs with olive oil. Cook for about 7 minutes on each side, until the chicken is well done. Season to taste. Serve with yoghurt sauce and watermelon salad.
CHICKEN KEBABS 6 chicken breasts Marinade: 4 tablespoons fresh lemon juice 2 teaspoons fresh ginger, finely grated 3 cloves of garlic, peeled and minced ½ teaspoon chili flakes 60 ml olive oil Instructions: Place the chicken pieces in a large bowl and add the marinade ingredients. Mix everything well. Cover, and refrigerate for two to 24 hours. Heat a non-stick griddle pan over medium-high heat. Arrange the chicken onto the skewers.
WATERMELON SALAD Slice watermelon and add crumbled feta. Top off with pitted olives, avocado, basil and mint with plenty of black pepper and drizzle with olive oil. Yoghurt sauce 60 ml olive oil 1 cup double thick Greek yoghurt Handful of freshly chopped mint ½ teaspoon chili flakes Salt and pepper Instructions: Mix the double cream yoghurt and olive oil with a whisk until well combined. Add the chopped mint, chili flakes and season with salt and pepper.
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