food, Recipes

perfect pairings: two recipes that work with beer and wine

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This weekend the 8th annual Craft beer and Wine Festival will be taking place at Capegate Shopping Centre. The festival plays host to over 20 wineries and craft beer breweries based in the Western Cape – offering ticket holders the opportunity to taste from all the exhibitors as well as purchase their most loved cultivar and / or brew.

To get you in the mood for the festival, why not host your own food and wine/beer pairing dinner? Here are two recipes, one that pairs with craft beer another that pairs with wine that you can make at home.

butter chicken pasta with Sauvignon Blanc

Prep time: 15 mins / Cook time: 30 mins / Serves: 4

This is one of those recipes you will make a lot. You must keep the ingredients in your cupboard, for the nights you want to eat comfort food, but don’t have the time. It is super easy and packed full of flavour. It is also a great dish to pair with a  Sauvignon Blanc. The fruity flavours of the wine will be enhanced by the creamy curry.

Ingredients:
- 500g chicken fillets, cut into strips
- 2 tablespoons of olive oil
- 400g Ready made butter chicken cook-in-sauce
- 1 teaspoon garlic
- 1 teaspoon fresh ginger
- 1 teaspoon turmeric
- 115g Tomato paste
- 1 cup cream or coconut milk
- 1 packet of pasta penne
- Double cream Greek yogurt
- Salt and pepper

Fresh salad
- cabbage
- corn off the cob
- red pepper
- 2 tablespoons of olive oil
- 1 tablespoon of lemon juice

Method:
Heat up water, add salt and when it boils add your pasta. Cook for 8 - 10 minutes until al dente. Drain and leave aside. Heat olive oil in a pan and fry the chicken, garlic, ginger, turmeric and tomato paste. Season with salt and pepper. Cook until chicken has browned. Add the ready-made butter chicken cook-in-sauce and simmer uncovered for 10 minutes. Add the cream or coconut milk. Cook together for 8 minutes stirring occasionally.

For the salad, finely slice the cabbage and red pepper. Toss in a bowl with the corn. Mix olive oil and lemon juice and use as dressing for the salad. Serve the butter chicken on the pasta, with salad and double cream Greek yogurt. Enjoy with your glass of Van Zyl’s Sauvignon Blanc.

ALSO READ: recipe: chef mynhardt joubert’s kudu burger

cheesy venison meatballs on polenta with lager

Prep time: 25 mins / Cook time: 30 mins / Serves: 6 - 8 

You will love this recipe, nothing is quicker than to whip up polenta and bake these super delicious meatballs. Serve this hearty dish with a bottle of cold lager and you have a winning combination.

Ingredients:
- 1 Kg venison mince
- Salt and pepper
- 2 teaspoons turmeric
- 2 teaspoons garlic
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 onion finely chopped
- 1 egg
- 1/3 cup milk
- 250g grated cheddar cheese
- Olive oil
- 2 tins of chopped tomatoes
- Fresh sage leaves
- 1/2 cup Polenta
- 3 cups water
- salt to taste

Method:

Pre-heat the oven to 180C. Mix all the ingredients from mince to cheese together. Shape into balls. Drizzle olive oil in an oven proof dish and pack the meatballs in the dish. Pour the chopped tin tomatoes over and sprinkle with sage leaves. Bake for 30 minutes. Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps. Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Serve meatballs on top of polenta with with Abru Lager.