white wine Archives

Braai recipes

Smoky mussel paella

50 minutes

Mediterranean

Sicilian-style pasta with grilled mackerel

30 minutes

Beef recipes

Bolognese with gnocchi

2 1/2 hours

Chicken recipes

Basque chicken

45–60 minutes

Pasta recipes

Toasted linguine with tomato, chorizo and mussels

20 minutes

Cooking with

Klein karoo springbok wellington with parsnip puree, baby root vegetables and red wine jus

10 minutes

Inzimino de ceci (Chickpeas with Swiss chard)

Serves 4

Difficulty Easy

Prep Time 20 minutes, plus overnight soaking time

Cooking Time 1 12 hours

Ingredients

250 g dried chickpeas
170 ml olive oil
4 carrots, sliced
1 onion, chopped
3 garlic cloves, chopped
Chilli, to taste, finely chopped
6 T white wine
1 x 400 g can, peeled and chopped tomatoes
1 bunch Swiss chard, finely chopped
Sea salt, to taste
3 T parsley, finely chopped

Method

Cover the chickpeas generously with water and soak overnight.

Drain the chickpeas, place in a saucepan, add enough water to cover them and bring to the boil over a medium heat.

Cook until soft, but do not cook to a mush, they should still retain their shape. Drain the chickpeas and set aside.

Heat 4 T olive oil in a large pan and sauté the carrot for 8 to 10 minutes. Add the onion and sauté for 10 minutes.

Add more olive oil, if necessary, then add the garlic and chilli and sauté for a further 5 minutes.

Add the wine, turn up the heat a little and reduce the wine until it has almost evaporated.

Add a little more olive oil and the tomatoes. Simmer gently until the sauce thickens.

Add the chickpeas and Swiss chard and simmer for 5 minutes. Add salt to taste, sprinkle with parsley and add a last good glug of olive oil.

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Smoky mussel paella

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Basque chicken

Toasted linguine with tomato, chorizo and mussels

Klein karoo springbok wellington with parsnip puree, baby root vegetables and red wine jus

Mustard with yellow mustard seeds, honey and lemon thyme

Grainy mustard with brown mustard seeds and turmeric

Risotto with Gorgonzola and mushrooms

Mussels with tomato vinaigrette

Langoustine risotto with roast fennel, avogolemono sauce and gold salt

Inzimino de ceci (Chickpeas with Swiss chard)

Inzimino de ceci (Chickpeas with Swiss chard)

Ingredients

Method