As promised in our previous post, we will be running a few mouthwatering food and wine pairings up until Christmas. Pairings to compliment our versatile range of white wines and a recipe with each dish for you to try at home.
I’ve spent some time with LUST patron chef, Jean Pierre Smith and together we’ve searched for easy accessible recipes, which are easy to prepare at home and present to your guests while serving with the perfect Vrede en Lust wine companion.
Grilled oysters with fennel and spinach topping
Recipe courtesy of: http://www.readersdigest.co.za/grilled-oysters-with-fennel-and-spinach-topping
- 16 oysters in the shell, opened and top shell discarded
- salt and pepper
- 1 1⁄2 tablespoon (30 g) butter
- 1 French shallot, finely chopped
- 100 gram all-purpose potato, peeled and finely diced
- 100 gram bulb of fennel, finely diced
- 100 gram English spinach, torn into pieces
- 1 tablespoon lemon juice
- 2 tablespoon chopped fresh parsley
- lemon wedges to serve
- Check the oysters to make sure there are no bits of shattered shell on them.
- Arrange them, on their half shells, in four individual flameproof dishes, or on one large dish, and season with salt and pepper to taste.
- (Propping the shells with crumpled foil will prevent them from tipping.)Preheat the grill to moderate.
- Heat the butter in a frying pan, add the shallot and cook over a gentle heat for 2 minutes, or until beginning to soften.
- Add the diced potato and fennel and cook gently for 10 minutes, or until tender, stirring occasionally.Stir in the spinach and cook for 1-2 minutes, or until the spinach has just wilted.
- Add the lemon juice, parsley and seasoning to taste.
- Spoon 1 tablespoon of the mixture over each oyster.Cook the oysters under the grill for 3 minutes, or until the topping is tinged brown.
- Serve immediately, with lemon wedges.
Pair this with:
Vrede en Lust Artisan Range Riesling 2013
R 69.00/bottle BUY ONLINE
Our first vineyards have come into production and we are very excited with this new addition to the Artisan Range.
A highly terroir expressive cultivar, this is produced in a typical German Kabinett style – with a semi-sweet residual sugar.
Most Rieslings are consumed when they are young while showing the most aromatic aromas.
|Style and Tasting Notes||The Riesling is an elegantly styled and fragrant wine with notes of honey and minerals followed by long citrus flavours.|
|Wine Making Notes||The wine fermented at very low temperature in stainless steel. Fermentation was stopped at the desired sugar and alcohol levels, resulting in an elegant off-dry style of wine.|
|Ageing Potential||Drink Now or within 24 months|
|Pairing Suggestions||Seafood dishes. Perfect for any occasion.|
|Winemaker||Susan Erasmus with Ansone Stoffberg|
|Wine or Origin||Elgin|
|Packaging||750ml with screw-cap|
|Residual Sugar||19 g/l||PH||3.2|