500g cherry tomatoes, washed and halved
100g Fairview Sweet Chilli Cream Cheese
1 bundle of lemongrass, washed and finely chopped
1 roll ready to use puff pastry
Black Gold balsamic reduction
Salt and freshly ground pepper
Fresh red basil leaves
Place cherry tomatoes, cut side downwards, in a 24 diameter pie dish.
Sprinkle crumbled cream cheese over the tomatoes.
Add a few drizzles of black gold, lemongrass, salt and freshly ground pepper.
Cover with the rolled out puff pastry, tucking in the dough all the way along the edges.
Bake at 210 C for approx 20 minutes.
Rest for a couple of minutes, then carefully turn tarte upside down on to a cake plate.
Decorate with fresh basil leaves serve when it is still slightly warm.
Delicious served with a glass of Fairview Darling Chenin Blanc.
500 gr cherry tomatoes, washed and halved
100g Fairview plain goats’ milk Chevin
1 small jar of basil pesto
1 roll ready to use puff pastry
Black Gold balsamic reduction
Salt and freshly ground pepper
Fresh basil leaves
Place cherry tomatoes, cut side downwards, in a 24 diameter pie dish.
Sprinkle crumbled Chevin over the tomatoes.
Add a few drizzles of black gold, basil pesto, salt and freshly ground pepper.
Cover with the rolled out puff pastry, tucking in the dough all the way along the edges.
Bake at 210 C for approx 20 minutes.
Rest for a couple of minutes, then carefully turn tarte upside down on to a cake plate.
Decorate with fresh basil leaves serve when it is still slightly warm.
Pour yourself a glass of chilled Fairview Sauvignon Blanc or Viognier and enjoy!
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
3 x 125g Fairview Camembert
2 x standard packs of Parma ham
1 tub sundried tomato pesto
Fresh Watercress or Rocket
Black pepper
Method
1) Spread a little of the sundried tomato pesto over the top of each camembert
2) Wrap the cheese in Parma ham
2) Bake at 200°C until the cheese begins to soften and the Parma ham is a little crispy
3) Halve the camembert and serve topped with watercress/rocket and freshly ground black pepper
Serves 6 as a starter
Ingredients
1 Vintner’s Brie
2 Packets of Parma ham
1 Tub of sun dried tomato pesto
1 packet of watercress or rocket leaves
Black pepper
Preperation
Spread a little of the sun dried tomato pesto over the top of the cheese.
Wrap slices of Parma ham around the cheese
Bake at 200°C until the cheese is slightly soft to the touch and the Parma ham is a little crispy
Place Camembert on serving platters and top with watercress and freshly ground pepper.
Serve as a starter with a bottle of Fairview Shiraz.
Ingredients
2 cups of chopped chives
2 large free-range eggs
3 tablespoons melted butter
¾ cup of flour
¼ cup grated Parmesan
Black pepper
½ teaspoon of nutmeg
1 Fairview 125g camembert
Method
1) Heat a non-stick frying pan over a medium heat.
2) Mix the chives, eggs, butter, flour, Parmesan, pepper and nutmeg until smooth
3) Spoon the mixture into the pan and cook for two minutes on each side or until pancakes are golden. Keep completed pancakes warm.
4) To serve, fold the warm pancakes over a slice of Camembert
Ingredients
1 Vintners Brie (or Roydon Camembert)
1 medium aubergine, cut into wedges lengh-wise
1 red pepper, cut into strips
1 yellow pepper, cut into strips
4 small red onions, cut into quarters
1/4 pack Calamata olives, de-pipped and halved
60 ml olive oil
80 ml balsamic vinegar
25 ml sticky brown sugar
3 stalks rosemary, chopped
5 ml salt
3 ml black pepper
Method
1) Toss together the aubergine, peppers, onions, olive oil and seasoning and roast at 220°C until soft.
2) Combine the rosemary, balsamic vinegar and sugar in a saucepan over a medium heat and gently bring to the boil until the liquid reduces slightly.
3) Place the Brie onto a serving platter. Add the olives to the roasted vegetables and arrange onto the top of the Brie.
4) Drizzle with the balsamic syrup and serve.
Serves 4 as a light starter and is teriffic with Fairview Caldera or Pinotage Viognier.
This is great as an accompaniment to a delicious alfresco meal of cold meats and salads or as an alternative to a pate.
Ingredients
5 x 100g Fairview Cream Cheese with Chakalaka
125ml chopped onion
500ml chopped yellow peppers
30ml gelatine
125ml cold water
5ml salt
2ml black pepper
25ml mayonnaise
10ml sugar
Fresh parsley
Method
1) Lightly coat a suitable mould with non-stick spray.
2) Dissolve in the gelatine in the water.
3) Blend all the other ingredients together and, once smooth, add the gelatine.
4) Pour mixture into the mould and refrigerate until it has set.
5) Remove from the mould and garnish with fresh parsley.
Enjoy with a cool bottle of Fairview Shiraz.
The lovely fresh flavours of the citrus in this dish contrast and complement the rich creamy flavour of the camembert. Simple and delicious!
Ingredients
1 Fairview Roydon Camembert
1 punnet asparagus spears, blanched
1 large orange
1 large ruby grapefruit
1/2 pillow pack salad leaves
50 g sunflower seeds, toasted
30 ml olive oil
10 ml balsamic vinegar
5 ml clear honey
3 ml salt
2ml crushed black pepper
Method
1) Peel and segment the orange and grapefruit.
2) Toss the leaves, citrus segments, asparagus, balsamic vinegar, honey, oil and seasoning together.
4) Place the Roydon on a serving platter and arrange the salad attractively on top.
5) Sprinkle with sunflower seeds.
Serve as a light starter, with a bottle of La Capra Chardonnay or Fairview Viognier.
This recipe uses our award winning Blue Tower, a rich and creamy cows’ milk blue cheese with a lovely piquant flavour.
Ingredients
1 bunch of fresh spinach, well washed
1 tablespoon olive oil
½ teaspoon grated nutmeg
1 garlic clove, crushed
4 preserved figs, chopped
½ cup chopped walnuts or macadamia nuts
½ packet phyllo pastry
1 Fairview Blue Tower (100g)
Melted butter for brushing
Salt and pepper
Method
1)Heat the olive oil in a pan and lightly stir fry the spinach, nutmeg and garlic until spinach has wilted. Drain all the liquid and allow it to cool.
2) Combine spinach with the chopped Blue Tower, figs, nuts, salt and pepper.
3) Take two sheets of phyllo pastry. Brush one with melted butter, and lay the other one on top. Cut into rectangles.
4) Place the mixture into each rectangle and roll up to form spring rolls.
5) Bake on a baking tray at 180°C for approximately 15 minutes. Turn and bake for a further 10 minutes or until pastry is crisp.
Serve with Fairview Mourvèdre or Viognier Special Late Harvest
