Nederburg Summer Recipe | House and Leisure

Nederburg Summer Recipe

Make the most of summer’s shared leisurely moments and entertain alfresco style with a light salad and Nederburg’s crisp and lively Winemaster’s Reserve Sauvignon Blanc 2013. Family, friends and a few glasses of refreshing white wine accompanied by a light yet flavour-packed meal adds up to a memorable moment that makes the most of South Africa’s favourite season. Suited to the country’s warm weather, fish braais have become increasingly popular and a braaied kingklip portion provides this salad of blistered vine tomatoes, capers, rocket, roasted garlic and basil pesto with a hint of chargrilled flavour. The Winemaster’s Reserve Collection comprises Nederburg’s super-premium offerings, honouring the winemaking journey. With its distinctive palate of tropical fruit and herbs, the Nederburg Winemaster’s Reserve Sauvignon Blanc 2013 is a delightful complement to this summer salad. Baked Kingklip Paper Parcels With Blistered Vine Tomatoes, Capers, Rocket And Basil Pesto With Roasted Garlic Ingredients:

  • 4 x 200g kingklip portions
  • 15ml olive oil
  • 30ml basil pesto
  • 16 capers
  • 8 garlic cloves
  • 2 handfuls ripe vine tomatoes
  • Fresh rocket, to serve
  • Salt and freshly ground black pepper
Directions: Arrange the portions of fresh kingklip fillets in the centre of four tinfoil parcels lined with baking paper, top with the fish and drizzle with olive oil, basil pesto, a few capers, one or two garlic cloves and some ripe vine tomatoes. Make the parcels by pulling all of the opposite corners of the foil together over the fish into a triangular or pyramid shape, pinch the sides together and twist the top tightly to seal. Seal the parcels and cook for six to eight minutes on the braai over smouldering coals to keep the flesh beautifully succulent. Alternatively, omit the tinfoil and simply use doubled up baking paper for the parcels. Assemble the parcels in the using the same method and fold over the edges to secure. Bake in a preheated oven at 180C⁰ for 10 minutes until firm and cooked to your liking. Tear the parcels at the table and eat hot with fresh rocket and freshly ground black pepper. Serves 4