If you ever have a little bit of leftover Late Bottled Vintage port, use it to make this rich pork pâté, which is perfect alongside bread and chutney.
100g pig’s liver
1 large onion, finely chopped
2 garlic cloves, crushed
4 smoked bacon rashers
4 tbsp Late Bottled Vintage port
8 fresh sage leaves, finely chopped
Large handful of fresh parsley, finely chopped
1 tsp cayenne pepper
25g fresh breadcrumbs
½ tsp ground white pepper
300g skinless pork belly, roughly chopped
25g unsalted pistachio kernels
4 bay leaves
1.Preheat the oven to 180°C/fan160°C/gas 4. Run the liver under cold water, then trim, removing any tough membrane. Chop roughly. Heat half the butter in a pan and gently cook the onion and garlic for about 8 minutes until starting to soften. Transfer to a bowl. Heat the remaining butter and fry the liver and bacon for 5-6 minutes until golden. Set aside to cool.
2.Increase the heat and deglaze the pan: add the Late Bottle Vintage port and bubble, stirring, until the pan residue is released. Tip into the bowl with the onion. Add the sage, parsley, cayenne, breadcrumbs, white pepper and a good pinch of salt. Mix well.
3.In a food processor, pulse the pork belly with the cooled liver and bacon until finely chopped, giving a textured but not too coarse pâté. Transfer to the mixing bowl and mix with the other ingredients. Fold through the pistachio kernels.
4.After testing the flavour, divide evenly among 4 x 200ml sterilised Kilner jars, gently pressing down and smoothing over the top. Lay a bay leaf on top of each and clip the Kilner jars closed.
5.Put the Kilner jars in a deep roasting tin and pour in boiling water to come halfway up the jars’ sides. Cook in the oven for about 1¼ hours until the pâté begins to shrink away from the sides of the jars. Remove from the roasting tin and leave to cool. Once cold, you can refrigerate the pâté for up to 1 week. Maturing it for a few days allows the flavours to mingle and develop. Remove the pâté from the fridge 15 minutes before serving, to allow it to reach room temperature.
Do not read this if you are on a diet. We have gone nuts pairing our Reserve Merlot with a bacon-wrapped grilled cheese, but it is so incredibly yummy! There are People who say they like bacon and people who understand there is never such a thing as too much of it. So here goes, lay 5 strips of bacon in a row and place a cheese sandwich (bread bottom, cheddar cheese and blue cheese, bread top) in the middle of the bacon strips. Wrap the bacon strips around the sandwich, all in the same direction. Lay 5 more strips of bacon in a row and fold over the sandwich, perpendicular to the last 5 strips. Sear both sides in a hot pan until bacon is cooked, around 5–7 minutes per side. Slice open and enjoy with our Reserve Merlot!
A must try recipe! Spaghetti cooked in red wine with walnuts and parsley. The red wine adds a slightly sweet, rich flavour to the spaghetti, almost like a whole-wheat taste. Ching-Ching! #merlotme
5 cups water
3 1/4 cups red wine
3/4 packet spaghetti
1/4 cup extra-virgin olive oil
4 small garlic cloves, thinly sliced
1/4 teaspoon crushed red pepper
1/2 cup finely chopped parsley
1 cup walnuts, toasted and coarsely chopped
1/2 cup grated Parmigiano-Reggiano cheese, plus more for serving
Freshly ground black pepper
In a saucepan, combine the water with 3 cups of the wine and a large pinch of salt and bring to a boil. Add the spaghetti and cook, stirring, until al dente. Drain, reserving 1/4 cup of the cooking liquid.
In a skillet, heat 2 tablespoons of the oil. Add the garlic and red pepper and season with salt. Cook over moderate heat for 1 minute. Add the remaining 1/4 cup of wine and the reserved cooking liquid and bring to a simmer. Stir in the pasta and cook until the liquid is nearly absorbed, 2 minutes. Add the parsley, nuts, the 1/2 cup of cheese and the remaining 2 tablespoons of oil and toss. Season the pasta with salt and pepper and serve, passing grated cheese at the table.
When enjoying chocolate with wine, keep these tips in mind: #merlotme
1. The chocolate shouldn’t be sweeter than the wine.
2. The darker the chocolate, the more likely it will be to taste good with red wine (partly because chocolate with a higher percentage of cacao has less sugar).
3. The darker chocolates, with deep-roasted flavors, pair well with wines with dark, toasty notes themselves.
4. Port-style and sweet late-harvest reds tend to be the best matches for chocolate desserts.
5. Traditional pairings:
Extra Dark (70%)
Cabernet Sauvignon, Bordeaux, Barolo, Malbec
Medium Dark (60%)
Merlot, Shiraz, Zinfandel, Chianti, Rhone
Smooth Dark (54%)
Champagne, Riesling, Pinot Noir, Vintage Port
Port, Sherry, Dessert Wines, Rose, Burgundy
This weekend is going to be a very cold one and the best way to keep the cold out, is to come and buy a nice bottle of Port from Botha Cellar and make sure you have some nice pork chops in your freezer for the following recipe:
Pork chops in Port Wine Sauce
1 med onion, finely chopped
1 tsp sugar
1/3 cup chicken broth
1/4 cup plum preserves, strained
1/2 tsp salt, divided
1/4 tsp pepper, divided
1/2 tsp ground coriander
1/4 tsp garlic powder
4 bone-in center-cut pork chops
1 tbsp olive oil
Bring the onion, Port & sugar to the boil in a medium saucepan; boil until the mixture is reduced to 1/4 cup. Add the broth, return to a boil and reduce again to 1/4 cup. Reduce the heat to medium, stir in the preserves, 1/4 tsp of the salt, and 1/8 tsp of the pepper and cook 2 minutes. Cover and keep warm.
Pair Botha Kelder’s Barrel Fermented Chardonnay with Caramalised Pear, Brie and Honey Tartines.
Here is the Recipe:
4 Ripe Pears
250g Triple Cream Brie
4 tbs of Honey
4 Fresh Thyme Sprigs
1 loaf of crusty bread or baguette
Extra thyme, watercress and smoked salt to garnish
Preheat an oven to 180 degrees celcius.
Thinly slice the pears on a mandolin. Once slice, place the pears on a baking tray with baking paper.
Drizzle or brush generously with honey. Sprinkle with thyme, smoked salt and cracked black pepper.
Place the pears in the oven and roast for 15 minutes or until brown and beginning to caramelize, then remove from oven and let stand.
Cut the crusty bread into slices and top with chopped slices of the brie.
Change the already pre-heated oven to grill mode.
Place the bread and brie under the grill until the brie just begins to melt and the bread begins to brown. Remove from the oven.
Top the bread with the caramelized pears, extra thyme, cracked black pepper and a sprinkle of brie (if desired).
Place under the grill and let toast and melt for 3-5 minutes or until the cheese has fully melted and the toast is beginning to brown further and crisp.