Ingredients
1 bag mixed salad leaves
1 smoked chicken breast, sliced
4 pieces rindless back backon, cubed and fried
1/2 cucumber, halved and sliced
1/2 cup Rosa tomatoes, halved
250g Fairview Roydon Camembert, sliced
Method
Place the rinsed leaves onto a large platter.
Top with the rest of the ingredients.
Drizzle with olive oil or a honey and mustard dressing.
Serve with a well chilled bottle of Fairview Chardonnay.
Ingredients
Serves 4 as a light starter
250g Fairview brie, cubed
80g smoked salmon, chopped
6 chives, chopped
5ml lemon zest
4 sheets phyllo pastry
50g unsalted butter, melted
Method
Combine the brie, smoked salmon, chives, zest and season.
Brush each sheet of pastry with melted butter and place the four sheets together. Cut into four squares.
Divide the mixture into four.
Place the mixture in the centre of each pastry square.
Bring the corners of the pastry together to make a parcel.
Place the parcels onto a lightly greased baking sheet, brush the outside with melted butter and bake at 200 degrees C for 15 minutes or until golden brown.
Ingredients
1 sheet puff pastry
30ml olive oil
4 leeks, sliced
1/4 cup water
1 large egg, beaten
2/3 cup cream
pinch of cayenne pepper
pinch of ground nutmeg
125g Fairview Camembert, chopped
1/4 cup Parmesan, grated
Method
Roll out the pastry sheet on a lightly floured surface and line a 20cm quiche tin. Prick with a fork an place in the freezer for 10 minutes.
Heat the oil in a pan, add the leeks and water and cook until the leeks are tender, about 10 minutes.
Season and set aside to cool.
Combine the egg, cream, cayenne pepper and nutmeng. Season and set aside.
Par bake the pastry at 200 degrees C for 10 minutes.
Sprinkle the pastry shell with leeks, camembert and Parmesan and pour in the liquid.
Bake at 180 degrees C until the pastry is golden, about 20 minutes.
Allow cooling for 10 minutes before serving, to allow to set.
Serve with a crisp farm salad.
Ingredients
4 large brown mushrooms
125g Fairview Camembert, chopped
30ml Parmesan, grated
30ml fresh breadcrumbs
5ml fresh thyme, chopped
2 cloves garlic, crushed
20ml pine nuts, toasted
15ml wholegrain mustard
Method
Wipe mushrooms with a damp cloth, remove stalk and pre-cook either in the oven or microwave until soft.
Combine the remaining ingredients in a bowl and mix well. Divide into 4 and fill each mushroom.
Place under a preheated grill for about 10 to 12 minutes or until cooked and crispy.
Ingredients
Serves 4 as a light starter
2 small pears, peeled, cored and cut into 6 wedges each
Small knob of butter
15ml honey
15ml balsamic vinegar
10ml brown sugar
1/2 sheet puff pastry, cut into four squares
125g Fairview Brie
1/4 cup pecan nuts, toasted and chopped
Method
Combine the pears, butter, honey, balsamic vinegar and sugar and roast in a baking tray at 180 degrees C for 10 minutes until slightly soft and browned.
Place the pastry squares on a lightly greased baking tray and par bake at 180 degrees C for 10 minutes.
Top with the caramelised pears, brie and pecan nuts.
Bake for a further 5-10 minutes or until the pastry has puffed and the brie is slightly melted.
Serve with a herb salad.
Ingredients (Serves 4)
20ml olive oil
1 onion, chopped
1 carrot, peeled and chopped
1 clove garlic, crushed
1 can undrained tomatoes
1 pack sun-dried tomatoes
1/2 cup water
15ml sugar
1/2 cup basil leaves
250g Fairview Brie, roughly chopped
Method
Heat the oil in a pan and cook the onions, carrot and garlic on a low heat until softened.
Stir in the canned tomatoes, sun-dried tomatoes, water and sugar.
Simmer uncovered for 15 minutes, stirring occasionally. Add the basil and season.
Transfer sauce to a food processor and process until smooth.
Just before serving, stir in the brie, allowing it to melt.
Serve with fresh pasta.
Enjoy with Fairview Barbera or La Capra Chardonnay.
Over the past five years, Fairview has been developing relationships with a number of the leading wine importers in the Asian market. Fairview owner Charles Back recently visited the region to support the importers and learn more about their markets.
On the 29th of October 2010Fairview will be auctioning a selection of our Goats. This will include 50 Saanen females, 5 Saanen bucks, 10 Toggenberg females and 2 British Alpine females. The auction takes place at the Fairview Goat Tower at 11h00.
For more information, please have a look at this flier or contact Donald Mouton on 083 260 8578.
The 2009 Fairview Pinotage has been recognised as one of the ABSA Top 10 for 2010. Read more »
