Wine Pairing Recipes

INGREDIENTS
• White Firm Fish
• Minced Ginger
• Hint of deseeded fresh chilli
• Two Table spoons of chopped fresh Corriander/Ciallantro
• Squeeze of Lime Juice
• Salt & Pepper to taste

METHOD
Blend all together
Make Small rounds
Pan fry in light olive oil until golden

DIPPING SAUCE
• Cucumber
• Yoghurt
• Fresh Mint
• Garlic

METHOD
Peel & Deseed cucumber
Blend with Yoghurt & Mint (quantities to your taste)
Serve Immediately
Garnish with Coriander and lime wedges

INGREDIENTS
• Kingklip with Herb & Cheese Crust
• 4 x 220g firm white fish steaks
• salt & black pepper
• Olive oil
• 1 Tomato concasse (tomato puree)
• 200g Herb Crust (bread crumb/butter/fresh herbs)

STAMP OF CHENIN CREAM SAUCE
• Fish Stock reduced
• Penny White added & Reduced
• Cream added and reduced
• Chopped Chives for Garnish

METHOD
Season Fish and pan fry 30 sec on hot grill each side
Place in oven and spread 5ml layer of Tomato Concasse on each steak and top with herb crust
Bake in oven for 12 – 15 min
Then under the grill to gratinate and then serve with sauce

INGREDIENTS
• 1kg gnocchi

METHOD
Bring a big pot of water with 5ml salt to a rapid boil. Cook the gnocchi in batches of about 250g a time. They will float to the top when cooked – scoop out with a slotted spoon and continue with the next batch.

SAUCE
• 1 onion finely chopped
• 2 cloves garlic crushed
• 50g butter
• 125ml white wine
• 250ml cream
• 100g blue cheese

METHOD
Gently fry the onion and garlic in the butter until translucent.
Add the wine and simmer for 10 minutes.
Add the cream and simmer to reduce to half the original amount. Crumble the blue cheese into the sauce.
Serve with a green salad.

This sauce is also delicious with grilled fish or chicken or other pasta.

INGREDIENTS
• 220g of Lamb rump/loin per person (recipe for 4)
• Basil pesto 200g
• 500ml fresh cream

METHOD
Season & Sear lamb in very hot pan.
Place on baking tray.
Bake until med to med rare (approx 12 min) at 260°C.

SAUCE
Bring cream to boil
Whisk in basil pesto
Reduce by 1/3
Blend and season to taste

Serve with seasonal veg or ratatouille
Would also be good with Post House merlot.

INGREDIENTS
• 2 ltrs beef stock
• 4 x 220g beef fillet

METHOD FOR BEEF
Poach beef in the boiling stock (8 min = med rare / 12 min = med)
Keep the lid on the pot

Serve with roast potatoes and sauce.

SAUCE
• Two shallots
• 50 ml White wine
• 15ml white wine vinegar
• 200ml cream
• 50ml creamed horse radish
• Season to taste

METHOD
Fry shallots little oil deglaze with wine and vinegar
Bring to a boil and add cream
Return to a gentle boil and cook for three min
Add the creamed horseradish
Salt and pepper to taste

TRADITIONAL BRULEE MIXTURE
• 13 egg yolks
• 100g sugar (normally 300g but with cheese brulees it is reduced)
• 1 ltr Fresh cream
• 3 different cheeses
(We like camembert with rind in, Gorgonzola and Guyure.)

METHOD
Melt (infuse) cream with one of the cheeses.
Whisk together egg yolks and sugar to a runny consistency.
Once cheese is totally melted into cream, add it to the sugar and egg mixture.
Use 100ml ramekins to make 10.
Pour in dishes.
Put dishes in Bain marie and cook in oven at 180 for 1hour.

Repeat for each cheese.

INGREDIENTS
• 350g castor sugar
• 9 egg yolks
• 1L cream
• 200g grated high quality chocolate (you can choose dark or white) broken into pieces

METHOD
Whip cream until stiff (chill in fridge until use).
Whisk eggs and sugar together.
Make sabayon over double boiler.
Add chocolate and whisk it in, it will melt at this point so keep mixing.
Take off heat and leave to cool for 2/3 min.
Pour In Small moulds (Darile) that have a cling film lining.
Set overnight in freezer.

Serve on flat plate with brandy choc sauce, choc shavings and a fresh berry.