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Three recipes for a lighthearted taste of summer

Pair Perdeberg’s elegant Lighthearted wine range with these light dishes packed with flavour

By Gugulethu Mkhabela | December 24, 2020 | Recipes

After an unpredictable year, one thing remained constant in 2020 – the growing rise in popularity of low-alcohol beverages. Perderberg’s new Lighthearted wine collection caters to the health-conscious and mindful drinker, without compromising on quality and taste. Available in Chenin Blanc, Pinotage and a Cinsault Rosé, it’s the ideal choice if you want to indulge over the festive season (responsibly of course) with less guilt (or drama) in the morning.

These beautifully packaged wines, were designed with enjoyment in mind. But what to do you pair these delicate easy-drinking tipples? Bring out the fresh flavours by serving these with light dishes that are packed with flavour.

For the chenin, with its tropical fruit notes and soft finish, look for lightly grilled salmon topped with a punchy pineapple salsa, served as tacos or in fresh lettuce cups. Perfect with a crisp, chilled glass of the Lighthearted chenin.

When it comes to the cinsault rose, a flaky zucchini, caramelised onion and feta tart with dried Cape blossoms is ideal for those balmy alfresco evenings, especially when served with this juicy, fruity number.

For the pinotage, shake things up firstly by serving it slightly chilled to allow those berry and chocolate notes to shine through. A glass of this, paired with a pearl couscous and mushroom risotto, creates a balanced and wholesome dinner for any warm summer’s eve.

Here are three light and festive recipes:

Pearl couscous (Israeli couscous) risotto with wild mushrooms

Paired with Lighthearted Pinotage

Ingredients:

Olive oil

Truffle oil (optional)

wild mushrooms (sliced)

onion (diced)

1 cup pearl couscous

2 cups chicken / vegetable stock

Parmesan

Salt and pepper to taste

Parsley

Roasted Pine nuts

Steps

Fry onions in a medium heat pan with olive oil. Add the mushrooms and brown them.

A few drops of truffle oil with the mushrooms will enhance the flavour.

Add salt and pepper.

Add the couscous and mix well.

Gradually add the stock and stir occasionally, similar to when making risotto.

Simmer for about 15-20 minutes.

Stir in grated hard cheese of choice.

Serve with chopped flat leaf parsley, pine nuts and more parmesan.

Pineapple salsa with grilled Salmon with a pineapple, honey and soy sauce glaze.

Paired with Lighthearted Chenin

Served on taco’s or lettuce cups for the carb sensitive.

Ingredients

Pineapple salsa:

fresh pineapple

red onion

jalapeno

red bell pepper

Lime juice

Honey drizzle

Salt and pepper to taste

Coriander (Cilantro) or Flat leaf parsley

Glaze:

soy sauce

pineapple juice

honey

sriracha

minced garlic

minced fresh ginger

Lime juice

Steps

Bring ingredients to a boil and reduce by half. Taste for sweetness or saltiness and add as needed.

Should be a sticky glaze when cooled.

Grill salmon with salt and pepper and brush with glaze.

Served on taco’s or lettuce cups for the carb sensitive.

Side: Corn on the cob with a roasted red pepper hummus and butter mixed together for rubbing into the corn.

Pastry filled with caramelized onions, zucchini and feta, decorated with dried Cape Blossoms

Paired with Cinsault Rose

Inspiration was taken from: https://thefeedfeed.com/theoliveandmango/zucchini-puff-pastry-tart-with-feta-and-chives

Recipe:

Pre-bake pastry for 20 minutes, or until lightly golden brown, then putting the caramelized onions, mozzarella and ricotta mixture at the bottom, before rolling my zucchini ribbons and feta on top.

Or you can just place the zucchini ribbons randomly with the feta, if you don’t have time to roll them up before baking another 15-20 minutes.

Don’t forget to egg wash your pastry sides before baking.

Bake pastry at 180 degrees for 30-40 minutes if you want to put all the ingredients on from the start.