Roodeberg fits like a glove with autumn comfort food
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 spice and 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.
Recipes by Ilse van der Merwe of www.thefoodfox @The_FoodFox
Meatballs in red wine tomato sauce with Roodeberg Classic Red
Ingredients (serves 4)
For the meatballs:
1 ½ cups soft breadcrumbs
½ cup milk
500 g lean beef mince
½ onion, finely chopped or coarsely grated
2 cloves garlic, finely chopped/grated
1 XL egg, lightly whisked
Handful parsley, finely chopped
½ cup parmesan cheese, finely grated
Salt and pepper
For the sauce:
30 ml olive oil
1 clove garlic, finely grated
760 g tomato passata
30 ml tomato paste
½ cup red wine
1 teaspoon sugar
Salt and pepper
For serving:
Freshly cooked pasta (spaghetti/linguini/
More parmesan cheese, finely grated
A few fresh basil leaves
Method
Prepare the meatballs: Place the breadcrumbs and milk in a large mixing bowl and stir to moisten all over. Add the mince, onion, garlic, egg, parsley and parmesan, season generously with salt and pepper. Mix with a spoon/spatula until just incorporated, then gently shape into large balls using a serving spoon and clean hands (+/- 10 large or 14 medium). Arrange the meatballs in a casserole dish and set aside while you make the sauce. In the meantime, preheat the oven to 200° C.
Prepare the sauce: In a medium saucepan, heat the oil and fry the garlic over medium heat for a minute, then add the passata, wine, sugar and season with salt and pepper. Stir, then bring to a simmer. Cook over low heat for 5 minutes, then pour all over the prepared meatballs and bake at 200° C for 40-45 minutes. Remove from the oven and serve hot with freshly cooked pasta, topped with grated parmesan and fresh basil.
For more recipes and online purchases, visit www.roodeberg.com.
Issued by: GC Communications
On behalf of: Roodeberg
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