Imbuko SA and Abru Craft Brewery, two of the exhibitors that will be at the two-day Festival, partnered with local foodie Elmarie Berry (from Berry Good Food Blog) to create some amazing combinations.
Elmarie paired her butter chicken pasta with Imbuko’s Van Zijl Sauvignon Blanc and her venison meatballs with Abru’s Lager. Both recipes are super easy to make and obviously pairs beautifully with the sauvignon blanc and lager respectively.
Butter Chicken Pasta
This is one of those recipes you will make a lot. You must keep the ingredients in your cupboard, for the nights you want to eat comfort food, but don’t have the time. It is super easy and packed with flavour.
Ingredients:
500g chicken fillets, cut into strips
2 tablespoons of olive oil
400g Ready made butter chicken cook in sauce
1 teaspoon garlic
1 teaspoon fresh ginger
1 teaspoon turmeric
115g Tomato paste
1 cup cream or coconut milk
1 packet of pasta penne
Double cream Greek yogurt
Salt and pepper
Fresh salad, cabbage, corn, red pepper, sliced finely and coated with 2 tablespoons of olive oil and 1 tablespoon of lemon juice.
Method:
While you cook your pasta. Heat olive oil in a pan and fry the chicken, garlic, ginger, turmeric and tomato paste. Season with salt and pepper. Add the ready-made butter chicken cook in sauce and 1 cup of cream or coconut milk. Cook together for 8min.
Serve with the salad and double cream Greek yogurt.
Enjoy with your glass of Van Zyl’s Sauvignon Blanc.
Cheesy venison meatballs on polenta
You will love this recipe, nothing is quicker than to whip up polenta and bake these super delicious meatballs. Serve it with Abru Lager and you have a winning combination. Cheers!!
Ingredients:
1 Kg venison mince
Salt and pepper
2 teaspoons turmeric
2 teaspoons garlic
2 teaspoons ground cumin
2 teaspoons ground coriander
1 onion finely chopped
1 egg
1/3 cup milk
250g grated cheddar cheese
Olive oil
2 tins of chopped tomatoes
Fresh sage leaves
Method:
Pre-heat the oven to 180C.
Mix all the ingredients except the tomatoes and sage.
Shape into balls.
Drizzle olive oil in an oven proof dish and pack the meatballs in the dish.
Pour the chopped tin tomatoes over and sprinkle with sage leaves.
Bake for 30 minutes.
Serve with polenta.
Tickets can be bought at Webtickets for R75; alternatively, R90 at the door and includes a take-home wine glass and 20 tastings in the form of a booklet.
Find out more about the Festival at HERE.