Print Recipe Fish skewers with aubergine, peppers and sun-dried tomato Serves: 4 Cooking Time: 30 mins Instructions 1 Chop 1 large aubergine, 1 seeded green pepper and 500g fresh hake into large chunks. Soak 50g sundried tomatoes in boiling water and leave to stand for about 10 minutes. Assemble the skewers by threading each ingredient
TO DRINK: An off-dry or semi-sweet riesling, as old as you can find, will match the plums and the Gorgonzola.
TO DRINK: Mooiplaas Pinotage 2005: smooth, mellow and lightly wooded, with oodles of red berry, cherry and plum flavours.
Print Recipe Sesame-seared tuna with rosé peri-peri salsa Serves: 6 Cooking Time: 30 mins Ingredients Dressing juice of 1 lemon 50ml Portuguese rosé wine (Casal Garcia/Mateus) 2 red chillies, finely chopped cut into cubes handful fresh kale, shredded small handful fresh baby salad leaves Instructions 1 For the dressing, mix together the lemon juice, rosé,
Print Recipe Piquanté pepper-stuffed sardines Serves: 6 Cooking Time: 15 mins Ingredients 6 whole fresh or frozen sardines, defrosted, scaled and cleaned 80g piquanté peppers, chopped 250g cream cheese 45ml (3 tbsp) olive oil salt and freshly ground black pepper, to taste chilli oil, to serve toasted Portuguese rolls, sliced and toasted, to serve Instructions
Print Recipe Grilled oysters with chorizo butter Serves: 6 Cooking Time: 20 mins Ingredients 100g butter 1 red onion, finely chopped 2 garlic cloves, peeled and chopped 180g chorizo, finely chopped 12 fresh oysters, cleaned and on half a shell 2 lemons, cut into wedges, to serve Instructions 1 Preheat the grill. Melt half the
Print Recipe Drunken prawns with port and vinho verde Serves: 6 Cooking Time: 30 minutes + 2 hours, to marinate Ingredients 1 large onion, chopped 20ml (4 tsp) olive oil 2 garlic cloves, peeled and crushed 1 stick celery, finely chopped 1 medium carrot, grated 180ml port 20ml (4 tsp) vinho verde (white wine) 700g