Archive for the ‘Food’ category

Roast beef with red wine gravy

January 16, 2013

Roast beef with red wine gravyHere’s a lovely crowd-pleasing roast beef with red wine gravy recipe. Great with some company and with a glass of ALTO.


  • fore rib of beef 2-rib, French-trimmed, chine bone removed
  • olive oil
  • 8 shallots , halved and peeled
  • a few sprigs of thyme
  • 1 tbsp flour
  • 350ml red wine
  • 300ml beef stock
  • 2 tsp redcurrant jelly


  1. Heat the oven to 220C/fan 200C/gas 7. Season the beef thoroughly. Heat a heavy roasting tin on the hob and add a little oil. Sear the beef all over until you have a good colour. Add the shallots and thyme to the roasting tin then roast for 30 minutes. turn down the oven to 160C/fan 140C/gas 3. Keep cooking the beef for 15 minutes per 450g for medium-rare. Take out of the tin and rest for at least 40 minutes under foil.
  2. Put the roasting tin on the hob, sprinkle in the flour and stir everything well. Add the wine, beef stock and redcurrant jelly and simmer till reduced by half. Strain into a jug to serve.

Source: bbcgoodfood


Great wine quote for the Thursday…

January 10, 2013

‘If food is the body of good living, wine is its soul.’

-Clifton Fadiman


Wine and chocolate dipped strawberries

October 11, 2012


Some of my favourite things: Red wine, strawberries and dark chocolate. Here’s a quick read on the health benefits of these three marvels…


Red wine

New research shows that red wine, especially Cabernet Sauvignon, Chianti, and Merlot, contains melatonin. Melatonin regulates the body clock, so drinking a glass of red wine before bed may help you sleep. Melatonin is also an anti-oxidant, which means it also has anti-aging and cancer preventative properties.


Strawberries contain a chemical compound called phenols. Anthocyanin, a particular phenol abundantly found in strawberries, lends the rich red colour to the fruit. Though anthocyanin is known to have antioxidant properties within the fruit, it is debated as to whether the antioxidant agents in anthocyanin-rich foods can be absorbed into the body once digested. Fortunately, however, it is known that when anthocyanin-rich foods are consumed, the body’s uric acid levels increase, which serves as an antioxidant agent.

Dark chocolate
Recent studies suggest that chocolate may contribute to good cardiovascular health. The plant phenols in dark chocolate help reduce blood pressure, improve blood flow and may have minor anti-clotting effects as well. The antioxidants in chocolate help prevent plaque build-up in the arteries, which can lead to heart disease and stroke. Dark chocolate is also a great source of copper and potassium, which are known to be essential minerals in maintaining good cardiovascular health.

Source: healthdiaries

Slow Braised Oxtail

September 6, 2012

For a perfect weekend lunch or dinner, try this delicious slow braised oxtail recipe. Wonderfully soft meat to be complimented even more by a glass of ALTO.


To view this recipe, go to… simply-delicious

Osso buco with gremolata

August 22, 2012

This lovely Osso Buco recipe is ideal for a winter’s dinner treat with friends and family. Perfect with a glass of ALTO.



  • 2 kg beef shin
  • 2 onions, finely chopped
  • 4 large carrots, peeled and finely chopped
  • 2 celery stalks, finely chopped
  • 3 garlic cloves, finely chopped
  • 2 bay leaves
  • 3 fresh thyme stalks
  • 3 tins chopped tomatoes
  • 2 tsp sugar
  • 1 tsp smoked paprika
  • 500 ml beef stock
  • salt & pepper to taste
  • Gremolata :
  • zest of 2 lemons, finely chopped
  • 2 garlic cloves, minced
  • 1 cup fresh parsley, finely chopped
  • 1 tbs olive oil


Pre-heat the oven to 160°C.
In a large oven-proof pot/casserole, fry the meat in a bit of oil until browned all over.
Remove and set aside.

Fry the onions, carrots and celery for 7-10 minutes until soft, translucent and fragrant.
Add the garlic, the bay leaf and the thyme and fry for another minute.
Add the chopped tomatoes, sugar, paprika.

Stir to combine all the ingredients.
Add the meat back to the pot and pour in the beef stock.
Stir to coat the meat in the tomato and vegetables and cover the pot.

Place in the oven and allow to cook for 2-3 hours until the meat is tender and pulls apart easily.

To make the gremolata, combine all the ingredients and set aside until you’re ready to serve.
Serve the osso bucco with starch of your choice and a sprinkling of the gremolata.

Recommended wine: Try the ALTO Cabernet Sauvignon with this dish.

Source: food24

Hot Olives

August 8, 2012

Heating olives gives them an undeniably new dimension. By combining this with the flavours of a fresh baguette, it will impress and delight guests. Perfect for a quick, but delicious starter.


150 ml Virgin olive oil
1t Fresh rosemary (not chopped)
1t Parsley – roughly chopped
2 Red chillies chopped (Leave the chilly out of the recipe if you are not fond of  fiery food)
1 Garlic clove – finely sliced
200g Kalamata olives
1 Spring onion – chop the stalks and leaves
1 Fresh baguette


Heat the olive oil, rosemary, chillies, parsley and garlic slowly in a pan for 5 minutes. Just to infuse the flavours with the oil.

Add the olives and heat through for about 2 minutes.

Add the spring onion at the end, give it a good stir + serve with baguette.

Recommended wine: Try the Alto Shiraz with this starter.

Source: food24

Roast Lamb with Herbed Couscous

August 1, 2012

For a decadent meal that will impress and delight all your senses, try this succulent lamb recipe with herbs and couscous.


  • 1 cup Chopped parsley
  • 10 millilitre Garlic and Herb Seasoning
  • 100 millilitre Dry white wine
  • 1 Sachet Roast Meat Gravy
  • 1 Red pepper, finely chopped
  • 1 Leek, chopped
  • 100 millilitre Couscous, prepared
  • 1.5 kilogram Leg of lamb deboned
  • 5 millilitre Thyme
  • 15 millilitre Olive oil


  1. Preheat oven to 180°C.
  2. Prepare couscous as per packet instructions.
  3. Once cooked, stir in the sachet contents of the Roast Meat Gravy.
  4. Heat oil in a frying pan and sauté the leeks and red pepper for 1 minute.
  5. Add white wine, parsley and seasonings and mix into couscous.
  6. Open out the leg of lamb and spread the couscous over the inside of the lamb.
  7. Roll up the lamb and secure together with string at regular intervals so the shape is retained.
  8. Roast for 1½ hours, basting occasionally with pan juices.
  9. Remove from the oven and allow to rest for 10-15 minutes before removing string and carving.
  10. Serve with Gravy of your choice, roasted vegetables and steamed rice.


Recommended wine: Try the lovely Alto Shiraz with this meal.

Source: whatsfordinner