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
