And we’ve a bottle or 12 to give away!
This Thursday, May 21, is International Chardonnay Day … a day to celebrate the wonderfully diverse, most planted white grape in the world, and one of the most versatile food-friendly wines out there.
If you’re lucky enough to still have a bottle of Chardonnay during lockdown, Thursday’s the day to open it and enjoy. We (sob) don’t have, but if we could get a bottle, it would be a bottle of the recently released FAT Bastard Chardonnay 2019. It’s not only delicious (rich and round and fruit driven), but is also extremely well priced (between R85 and R95 a bottle at your local wine store). Here are two yummy recipes to make (both go amazingly well with FAT Bastard Chardonnay). And, to celebrate all things lovely and wine-y, we’ve a fabulous competition. We’ve got a dozen bottles to give away (after lockdown, obviously) … to enter, simply like our Facebook post, tag a Chardonnay loving friend and we’ll let you know if you’re one of our winners. Competition closes end May.
Recipes:
Simply Delicious Prawns by Alida Ryder (aka Simply Delicious)
White. Wine. Garlic. Prawns. The perfect, easy appetizer or starter and makes a great fast dinner served with crusty bread for mopping up the white wine sauce.
You’ll need:
1 kg prawns/shrimp deveined and peeled
2 tbsp butter
4 garlic cloves crushed
1/3 cup Fat Bastard Chardonnay
1 tbsp parsley finely chopped
1-2 tbsp lemon juice
Salt and pepper to taste
Lemon slices to serve
Method:
- Peel and de-vein your prawns if they aren’t already, leaving the tail on. Melt the butter in a large frying pan then add the prawns in a single layer (this might mean cooking them in batches, depending on the size of your pan).
- Cook the prawns until golden brown and opaque on both sides then add the garlic. Allow the garlic to cook for 20 seconds.
- Pour in the wine, lemon juice, parsley and season with salt and pepper. Allow the wine to reduce for a minute or two, then serve.
Blackberry & Goats Cheese Green Salad by Clara Jane of Baking Ginger
You’ll need:
180g kale
20ml oil
Pinch of salt
100g rocket leaves
200g tender-stem broccoli
50g peas
80g sugar snap peas
80g goats cheese, cubed
150g blackberries
1/4 cup flaked almonds
For the dressing:
2 tbsp dijon mustard
2 tbsp honey
1/3 cup white vinegar
1/2 cup oil
Salt and pepper
Method:
- Prepare the kale leaves by drizzling them with the oil and salt. Massage the oil and salt into the leaves well. Place the massaged kale in a salt bowl.
- Top with the rocket leaves, broccoli, peas, sugar snap peas, goats cheese, blackberries, and flaked almonds.
- For the dressing, mix together the mustard, honey, vinegar, oil and salt and pepper until well combined and emulsified. Pour dressing over salad and enjoy!
