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Excellent Premium Wines from Warwick – new at RED SIMON
Voerde/Stellenbosch (South Africa), 18.06.2013. RED SIMON, the specialist for premium wines from South Africa, proudly includes Warwick as a new partner winery to the range and thus extends its portfolio with excellent Cape Blends of international standing. RED SIMON carries one of the most comprehensive Warwick wine assortments in the whole of Europe. The Warwick Estate is located on the foothills of the Simonsberg in the middle of the famous wine region Stellenbosch. In 1964, it was newly created on historic grounds by Stan and Norma Ratcliffe and mainly Norma led the winery to the top of the South African wine elite with passion and skills. Together with their son Mike, they created a new version of Cape wines: Cape Blends – cuvees that owe their basis to the originally South African grape variety Pinotage. One prime example for an excellent Cape Blend is the ‘Three Cape Ladies’. Full-bodied with […]
Braai recipe for a spicy smoked BBQ-Sauce
Ingredients: 20 medium tomatoes (preferably Roma) 2 medium onions Fresh chillies (variety and quantity depends on desired heat level) 1 cup tomato sauce (ketchup) 1 cup Italian tomato purée 1,5 cups apple cider vinegar 4 tablespoons aged dark rum or brandy 0,5 cup orange juice (optional) 4 tablespoons mild molasses 0,5 cup light brown sugar 2 tablespoons smoked Spanish paprika 4 teaspoons ground black pepper 8 large cloves garlic, crushed Ground chilli (to taste) Directions: Cut tomatoes in half lengthwise, and scoop or squeeze out the seeds. Peel onions. Place tomatoes cut side up in a smoker on the opposite side to the heat source. Place onions and whole chillies in the smoker as well and smoke until tender. Remove tomatoes, chillies and onions from the smoker. Peel the tomatoes (saving as much juice as possible) and chillies once they are cool enough to handle. Roughly chop the tomatoes, chillies […]
RED SIMON and Holmegaard celebrate Midsummer: South African Premium Wine and Danish Glass Art in a Party Package
Voerde, the 7th of June 2013. RED SIMON, the specialist for South African premium wine, gains Holmegaard, the renowned Danish glass manufacturer as a new partner and extends its portfolio with high quality glassware. On the occasion of this new partnership, both companies will celebrate midsummer together and offer unique party packages at special prices. The days of the solstice around the 21st of June, when the nights become days because the sun is barely setting, are called midsummer. Especially in the Scandinavian regions, these ‘white nights’ are extensively celebrated and in the rest of Europe, too, many use these long hours of light for fun parties. RED SIMON and Holmegaard have packed two party packages that consist of different wines and Holmegaard glasses. The introduction prices mean a saving of up to 20 %. These midsummer packages are exclusively available on www.red-simon.com. RED SIMON has a total of four […]
Norwegian Salmon Ravioli
The last recipe in the RED SIMON Asparagus Week comes from Chef Neil Norman. Enjoy this Norwegian Salmon Ravioli with giant white asparagus with fennel and chive butter sauce. Recipe for six: Ingredients for the ravioli dough: 6 to 6-1/2 cups all-purpose flour 6 free range eggs 3/4 cup water 2 teaspoons olive oil pinch of salt Ingredients for the ravioli filling: 1kg of good quality Norwegian salmon filleted olive oil blend salt & pepper garlic finely chopped onion finely chopped 125ml heavy cream 2 eggs lightly whipped Ingredients for the sauce: 1 bunch of chives finely sliced 30gr of fennel or dill herb for garnish 250gr danish butter 100ml olive oil blend 2 lemons To make the ravioli: 1. Place 6 cups flour in a large bowl. Make a well in the center. Beat the eggs, water and oil; pour into well. Stir together, forming a ball. Turn onto […]
Grilled rib eye of beef with giant white asparagus and oyster butter sauce
This recipe is for the meat lovers. Neil Norman presents this wonderful rib eye creation. Ingredients: Ask your butcher to cut you 2 x 140 gr Rib eye of Beef, minimum of 21 days matured. 50 ml of Pomace or olive oil blend. Maldon or Kosher salt for seasoning. 4 shucked medium sized oyster, rinsed in salted water. 80 gr good quality butter, at room temperature. 300 gr Giant white asparagus cleaned and trimmed, par- boiled. 1 x thick bottomed pan or skillet, non stick will work very well. Directions: 1. For the Oyster butter, cut the oyster meat into 1-2 cm slivers, and fold into the butter, with some clear cling film, spread out a 10 cm wide, and 10 cm long square on a chopping board. 2. Spoon the butter onto the plastic, then fold the plastic over to the other side, now tie the to sides together. […]