And we’ve a bottle or 12 to give away!
This Thursday, May 21, is International Chardonnay Day … a day to celebrate 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.
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.
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
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 then 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
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
Prepare the kale leaves by drizzling them with the oil and salt. Massage the oil and salt into the leaves well. Place the massages 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!