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THEFOODFORWINE PROUDLY ANNOUNCE YOU FOR YOUR PLEASURE:
menu of the week
Starter
Shrimps Salad
Ingredients:
2 cups shrimp, cooked and cooled
1/4 cup finely chopped sweet pickles
1/2 cup vinaigrette, below
1 small sweet onion, cut in rings
mixed salad greens
Vinaigrette:
2 tablespoons fresh lemon juice or cider vinegar
100 ml olive oil
salt
freshly ground black pepper pepper
1/4 teaspoon dry mustard
Method:
1. Mix together shrimp, sweet pickle, and vinaigrette.
2. Serve over mixed greens and top with onion rings.
3. Shrimp salad serves 4.
Recommended wine:
A full-bodied, medium-dry white from Germany. With a lovely aroma of roses, accompanied by flavors of ripe peach and litchi. Fruity on the front, this Gewürztraminer finishes a bit drier with notes of nutmeg, cinnamon and clove.
Main Course
Chicken in Tarragon Sauce
Ingredients:
4 chicken breast fillets
3 tablespoons flour
450 ml crème fraîche
4 tablespoons chopped fresh tarragon (or 3 teaspoons dried)
2 tablespoons chopped fresh chives
2 tablespoon Dijon mustard
Half a lemon
3 tablespoons butter
Salt and white pepper
Method:
1. Chop the chicken breasts into bite-sized pieces and dust them with the flour and a little salt and pepper. Melt the butter in a sauté pan and heat it until it starts to bubble. Add the chicken to the pan and sauté until it is cooked through and starting to brown at the edges. Turn the heat down low.
2. Tip the crème fraîche, herbs and mustard into the pan and stir well. Bring up to a simmer and add the lemon juice and some salt and pepper. Taste for seasoning, adding a little more lemon juice if you like, and serve immediately
Recommended wine:
Description:
The 2008 Hunter Valley Semillon is a bright straw color with pale green tinges from Australia. Initial grassy notes dominate the nose, while more classic Hunter lime and lemon shine through with time in the glass.
Desserts
Cottage Cheese Cake
Ingredients:
1 1/2 cups graham cracker crumbs, lightly packed
l 1/4 cups sugar, divided
1/4 cup butter, melted
4 eggs
1/4 cup flour
1/4 teaspoon salt
2 tablespoons lemon juice
1/4 teaspoon grated lemon rind
3/4 cup heavy cream
3 8-ounce packages cottage cheese, sieved
Preparation:
Combine cracker crumbs and 1/4 cup of the sugar.
Blend in butter.
Press mixture evenly on sides and bottom of a greased 8-inch spring form pan.
Beat eggs until thick; beat in remain- ing 1 cup sugar gradually; beat in flour and salt.
Mix in lemon juice, rind, heavy cream and cottage cheese; beat until well blended.
Turn into lined pan.
Bake in a slow oven (325°F.) 1 1/4 hours.
Turn off oven heat and let cake remain in oven 1 hour with the door closed.
Place on cake rack in pan and let cool.
Remove side of pan.
Chill before serving
Recommended wine:
Description:
Ripe with all of the floral, honey and white peach notes characteristic of Chenin. A hint of lanolin and beeswax are beginning to show as the wine has had time to age. Medium-bodied and off-dry on the palate with citrusy acidity balancing the slight sweetness and delicious mineral flavors on the finish.
Enjoy and Bon Appetit!
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