Cosy one pot comfort food enjoyed with a glass or two of Roodeberg is the heart and soul of an unhurried autumn day.
With Roodeberg’s range of accomplished blends from the ever popular Classic Red and Rosé to the more textured Roodeberg Reserve and Roodeberg 1949, there’s a perfect wine companion for every dish.
No-fuss, one pot meals enriched with a splash of Roodeberg are easy to prepare and energy efficient. Well-known food writer Ilse van der Merwe shares a few simple autumn recipe suggestions that allow you time to relax over a leisurely glass of your favourite Roodeberg rather than spending hours in the kitchen.
For the Roodeberg Classic Red Blend, Ilse suggests her crowd pleasing baked meatballs in a tomato and red wine sauce. Incredibly tender and flavourful, this classic Italian-style meal is a winner with freshly cooked pasta. Adding ½ cup of Roodeberg to the sauce enhances its heartiness and umami flavours.
Ilse’s easy, everyday chicken & prawn paella is the perfect choice for Roodeberg Classic Rosé. Prepared in any large deep pan, this simple all in one recipe makes a beautiful centrepiece for your table to wow family and friends.
Roodeberg Classic Rosé is also Ilse’s wine of choice for preparing creamy mushroom & spinach risotto that is best enjoyed with the bold and beautifully textured Roodeberg Reserve. Another comforting one pot meal, this quick and easy vegetarian recipe calls for a dash of cream and melds seamlessly with the soft, silky tannins of the wine.
You can’t beat a rich and tangy jus to drizzle over roasts and grilled steak. For her delicious French-style red wine reduction, Ilse recommends the commemorative Roodeberg 1949 for its full bodied texture and flavours of cinnamon, sweet spiceand ripe, juicy dark fruit. It is also the perfect wine to enjoy with a roast or juicy steak.
Autumn is a good time to discover Roodeberg’s intriguing blends and enjoy them with your favourite home cooked meals.
For more recipes and online purchases, visit www.roodeberg.com.
Easy chicken & prawn paella with Roodeberg Classic Rosé
Ingredients (serves 5-6)
30 ml olive oil
1 onion, finely chopped
1 medium red pepper, diced
100 g chorizo, sliced
10 ml (2 teaspoons) smoked paprika (or regular paprika)
2 cups paella rice (bomba/arborio)
1 liter (4 cups) warm chicken stock
400 g boneless chicken, sliced into bite size chunks
250 g prawn tails (peeled or unpeeled)
1 cup frozen peas
A handful Italian parsley, chopped
Lemon wedges, to serve
In a large deep pan (at least 30cm) over medium heat, add the oil and fry the onion, red pepper and chorizo together until the onion is soft and translucent. Add the paprika and fry for another minute. Pour the rice evenly over the surface of the pan, then add 3 cups of the stock and bring to a simmer. Add and spread the chicken chunks and cook for about 10 minutes or until most (but not all) of the liquid has been absorbed (don’t stir). Add a little more stock, then arrange the prawn tails and peas over the surface. Turn the heat down to low, cover the pan with a lid or with foil, and cook for another 3-4 minutes until the prawns are done, the rice is al dente, and most of the liquid has been absorbed. You can have some darkened toasty rice at the bottom – it is a highly prized part of a successful paella.
Season with salt and pepper and remove from the heat. Serve hot topped with fresh parsley and a few lemon wedges.