Wine pairing recipes curated by Glam Foodie's own Charmaine Ramalope-Makhubela
Friday - 15 December 2023
Elevate your holiday gatherings with the assurance that each recipe is thoughtfully crafted to delight your guests, ensuring a memorable experience that perfectly complements the unique character of our wines.
Prep Time: 15 mins
Cook Time : 30 mins
Serves: 8
Ingredients
FOR THE MARINADE
• 1 red onion, thinly sliced
• 4 tbsp fruit chutney
• 1 tbsp juniper berries, crushed
• 1/2 tsp ground cinnamon
• Small bunch thyme
• 2 large rosemary sprigs
• 1/2 lemon, juiced
• 2 tbsp olive oil
FOR THE VENISON
• 1.5kg butterflied haunch of venison
• 1 tbsp oil
FOR THE SAUCE
• 150ml red wine
Instructions
1. Mix all the marinade ingredients in a bowl large enough to hold the meat. Place the meat in the bowl, massage the marinade into the meat and chill for at least 6 hours or overnight. Remove from the fridge at least 1 hour before cooking.
2. Preheat the oven to 200°C.
3. Remove the meat from the bowl and spread the marinade over the base of a roasting tray. Season the meat with salt. Heat the oil in a frying pan and sear the meat on both sides for a few minutes to give it colour. Then place on roasting tray.
4. Roast for 25–30 minutes for rare to medium rare. Remove the meat to a plate and leave for at least 20 minutes in a warm place before slicing.
5. Meanwhile, add the wine to the marinade in the roasting tray. Place on the hob over a high heat and scrape the caramelised sediment with a wooden spoon. Let the sauce reduce slightly, then strain it into a jug. Add any juices from the resting meat to the jug before serving.
6. Serve with roasted vegetables and enjoy with a glass of Waterford Antigo or Estate Cabernet Sauvignon.
Grilled Lemon Butter Prawns paired with Waterford Estate Chardonnay
Prep Time: 20 mins
Cook Time: 20 mins
Serves: 8
Ingredients
• 1.5 kg prawns, deveined with shell and head on
• 2 tbsp fish seasoning
• 1 tbsp pepper
• 2 tsp salt
• 3 tbsp olive oil
FOR THE GARLIC SAUCE
• 250 g butter
• 10 garlic cloves crushed
• 4 tbsp fresh lemon juice
• 4 tbsp Italian parsley, chopped
• ½ cup cream
Instructions
1. Place the prawns in a large bowl. Pour over the oil and season with the fish seasoning, pepper and salt. Mix until prawns are evenly coated.
2. To make the sauce, melt the butter in a large pot and add the garlic, lemon juice and spices.
3. Allow to cook for a minute until fragrant then pour in the cream. Bring to a simmer and allow to cook for 5 minutes then remove from the heat.
4. Preheat the grill pan for 10-15 minutes. Add the prawns and cook for 2-3 minutes per side until they are pink in colour. As the prawns cook, add them to the pot with the sauce.
5. Once all the prawns have been added, toss to coat the prawns in the sauce.
6. Serve with your favourite salad with extra lemon wedges.
7. Enjoy with a glass of chilled Waterford Estate Chardonnay.
Raw Oysters paired with Waterford Elgin Sauvignon blanc
Prep Time: 5 mins
Serves: 6
Ingredients
• 6 freshoysters
• 50g Seaweed
• Lemon, cutinto 8 wedges
• Coarse salt
• Mini salad orherb leaves
Instructions
1. Shuck the oysters and drain the oyster liquor.
2. Slide a knife beneath the oysters to free them from the halfshell but do not remove.
3. Layer a bed of coarse salt onto a serving plate to supportthe shells and garnish with seaweed.
4. Arrange the oysters in their shells on top of the salt.
5. Squeeze a little lemon juice onto the oysters and providemore lemon wedges if desired.
6. Add a spoonful of caviar on top of the oysters.
7. Garnish with mini salad or herb leaves.
8. Serve with chilled Waterford Elgin Sauvignon blanc.
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