6 minute read
Recipes: Durbanville Hills Wines
Low Alcohol Chenin Salad
Beetroot, apple and carrot, walnuts, served with a Chenin Blanc orange and coriander dressing
Salad ingredients:
1 beetroot 1 green apple 1 carrot ½ cup walnuts, chopped 1tbsp olive oil Dressing ingredients:
½ cup orange juice, freshly squeezed ¼ cup Durbanville Hills low alcohol Chenin Blanc ¼ cup coriander leaves 15 ml lemon juice, freshly squeezed ¼ cup olive oil Salt
Method:
• Peel the raw beetroot before thinly slicing. • Slice the green apple into thin, short strips (Julienne). • Using a peeler, slice the carrot into thin ribbons. • Combine all the ingredients and toss with olive oil. Method:
• In a saucepan, reduce orange juice and wine to half a cup liquid. Allow to cool before transferring to a blender. • Blend with lemon juice and coriander leaves. • In a steady stream, add in the olive oil. • Season to taste with salt.
Low Alcohol Shiraz Mushroom Bourguignon
Served with sweet potato puree
Bourguignon ingredients: Method:
1 tsp olive oil 2 onions, peeled and sliced 1 carrot, peeled and sliced 100g button mushrooms, roughly chopped 100g shitake mushrooms, roughly chopped 50g Portobello mushrooms, roughly chopped 2 tsp thyme leaves, dried or fresh 3 garlic cloves, fi nely chopped 150ml Durbanville Hills low alcohol Shiraz 200ml vegetable or mushroom stock 1 bay leaf 1 tbsp tomato puree 1 tbsp corn fl our Salt and pepper • In a heated, oiled pan fry onions and chopped carrots for 5 min. • Add all the chopped mushrooms and thyme leaves; cook for a further 5 min before adding the garlic. • Add the wine, bring to boil and then allow simmering for 2 min. • Turn down the heat and add in the stock, bay leaf and tomato puree and stir. In a separate bowl, combine the corn fl our with 2 tbsp of the liquid in the pan and whisk until a paste. Add into the pan and stir until combined. Cook for another 8 min, season to taste with salt and pepper.
Sweet potato puree ingredients:
1kg sweet potato, peeled and chopped into cubes 50g butter (substitute vegan butter) 30ml cream (substitute coconut cream) ½ tsp salt Salt and pepper Method:
• In a large saucepan, combine butter, cream, salt and sweet potato. Cover with the lid and cook until sweet potato is soft. This should take approximately 30-45 min. • Remove from heat and mash the sweet potatoes with a potato masher. • Season to taste and serve immediately with mushroom bourguignon.
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