Melt the oil and butter in a large pan and gently fry the onion and the garlic for a few moments until it is transparent, but not browning. Add the rice and stir it in until it all becomes transparent and coated in the oil. Turn up the heat and add the wine and then reduce it by half. Then slowly begin to add one ladle of stock to the pot at a time. Stir it in and then wait for it to be absorbed into the rice. When you see bubbles on the top of the rice, add another ladle of stock. Repeat and continue until the rice is cooked. It must not be mushy, but is should be creamy, not dry. The rice needs to have a little "bite” but that doesn’t mean it should still be chalky inside. Near the end of the cooking, stir in the prawns and cook for a minute for two, then add the asparagus, and give that a minute or two. Then add the zest of lemon, season to taste and then add a few drops of Tabasco if you want a little zing of heat. Serve with a simple salad and some good crisp Sauvignon Blanc
Friday, November 01, 2019
On the MENU this week. Prawn and Asparagus Risotto
Melt the oil and butter in a large pan and gently fry the onion and the garlic for a few moments until it is transparent, but not browning. Add the rice and stir it in until it all becomes transparent and coated in the oil. Turn up the heat and add the wine and then reduce it by half. Then slowly begin to add one ladle of stock to the pot at a time. Stir it in and then wait for it to be absorbed into the rice. When you see bubbles on the top of the rice, add another ladle of stock. Repeat and continue until the rice is cooked. It must not be mushy, but is should be creamy, not dry. The rice needs to have a little "bite” but that doesn’t mean it should still be chalky inside. Near the end of the cooking, stir in the prawns and cook for a minute for two, then add the asparagus, and give that a minute or two. Then add the zest of lemon, season to taste and then add a few drops of Tabasco if you want a little zing of heat. Serve with a simple salad and some good crisp Sauvignon Blanc
MENU’s Wine of the Week is Groot Constantia 2018 Chardonnay
There is a hint of wood smoke on the nose, then that classic buttery Chardonnay style comes to the fore. Would it show as well on the palate you wonder? Would it just! Round, full and buttery, with crisp minerality and a little chalk. Lemon, lime flavours linger, with a nutty edge. One wants to drink this with food immediately. Right at the end, wood hints but just as a buffer. It shows meticulous attention to detail by the winemaker Boela Gerber. Another sip, just another sip.... Fill up the glass…
Caroline's White Wine Review 2019
Caroline's White Wine Review was held in the Ballroom at the Table Bay Hotel in the V&A Waterfront
and was well attended by wine enthusiasts and professionals
Regular visitors from the UK who have a great love of South African wine, Dee and John Manchett
getting a taste of David & Nadia Aristargos from David Sadie
Aristargos is a blend of Chenin blanc with Viognier, Clairette blanche, Semillon, Roussanne and Marsanne
Lara Shargey and Christo Crous of Uva Mira with their Single Tree Chardonnay
Sarah Havard pouring the Warwick Professor Black Sauvignon Semillon blend
A taste of Jordan Nine Yards Chardonnay for Delaire Graff cellarmaster Morne Vrey from Wade Roger-Lund
An iconic, well-rewarded barrel matured Chenin blanc, Ken Forrester's FMC
(Forrester Meinert Chenin or, as Ken says, "F_ing Marvellous Chenin)
Caroline Rillema coming for a taste of it from Shawn Matthyse
Kleine Zalze Family Reserve Chenin blanc, poured for a happy young lady
KWV The Mentors Grenache blanc. It is so good to see such great wines coming from southern European grape varieties
which do so well in our warm climate
Neil Ellis was a pioneer of good Sauvignon blanc in South Africa. Amica, made by his son Warren, continues the tradition
Elizma Visser, winemaker at Olifantsberg in the Breedekloof, pours her Grenache blanc
Remhoogte Honey Bunch Chenin has been a favourite of ours for many years
It is sold out at the farm, but they did have these magnums for tasting
Rickety Bridge has long been an great proponent of Semillon, which performs so well in Franschhoek
This is The Pilgrimage, shown by Maré Kotze
When Riandri Visser took over from Duncan Savage at Cape Point Vineyards, we felt that she had very big boots to fill
She has filled them with aplomb and her Isliedh Sauvignon Semillon blend is a masterpiece
MENU's UK Adventure 10. Bath and Bristol to Clyst St George, Devon
One of the problems with visiting ancient historic towns in Britain is getting parking near the action
And so we had several tries at getting close to the river and the famous Baths in eponymous Bath
They have a confusing and long one way system too, so it's thirsty on petrol
Eventually we got very close and were surprised to find parking beneath Waitrose, just a few minutes away
But how long to leave the car
You have to decide as you go in, not when you come out, and this has caught us out a couple of times
We will just need an hour as we are so close, we thought. We were wrong
We walked along the river Avon and photographed the Pulteney bridge and the famous weir
Yes they are real
Dressed as if they were workmen from the days of the Romans, who built the baths on existing hot springs
Makes for a very authentic photo shoot!
Next: From Clyst St George to Budleigh Salterton and Torquay in Devon