This month, we welcomed back our fan-favorite Corks & Courses dinner! This event consists of a delicious six course dinner laid out in tandem with six of our vintages. The night was wonderful with great company, great wine and great fare.
Below, you’ll find the recipes to the recipes that we all shared together –
Ginger Tangerine Salad
Paired with Rose of Pinotage
2-3 Cups of Wild Greens/Lettuce
- 1-2 Clementines
- 1 Tangerine
- 2-3 tsp of Sesame Seeds
- 1 Cup of Crunchy Chow Mein Noodles
- Ginger Clementine Vinaigrette/Dressing
Zest the tangerine carefully, making sure not to over handle and get pith, set this aside. Peel clementines and let rest on a paper towel, then mix greens and lettuce together in a bowl after washing. Plate greens/lettuce and place clementine slices throughout. Top this with the crunchy noodles and liberally pour the dressing over this. Top with sesame seeds before serving.*
*Recipe could also include peeled shrimp or steamed/grilled chicken for additional texture and protein content.
Chicken Watercress Dumplings
Paired with ‘Lil Redd
2-3 Dried Shiitake Mushrooms
- 21 oz Slightly Fatty Sliced Chicken Thighs
- ⅓ oz Peeled Ginger
- 4 Water Chestnuts
- 2 tbsp Light Soy Sauce
- 4 tsp Sake or Chinese Rice Wine (or Substitute Dry Sherry)
- 2 tsp Sesame Oil
- 1 tsp Granulated Sugar
- 1 tsp Fine Sea Salt
- 2 tsp Cornstarch
- ¼ tsp Finely Ground White Pepper
- 4½ oz Chinese Watercress, Leaves and Thin Stems Only
- 3-4 Spring Onions
- ½ oz Fresh Coriander
- About 50 Sui Gau Wrappers 3½ inch in Diameter
Briefly rinse the mushrooms, then put them in a bowl and add enough hot water to cover. Soak for about two hours, or until the mushrooms are soft and fully hydrated. Squeeze as much water as possible from the mushrooms (save the soaking liquid), then remove and discard the stems. Finely chop the caps, then put them in a bowl. Add the minced chicken to the chopped mushrooms. Finely mince the ginger. Peel the water chestnuts then rinse them thoroughly before cutting them into small dice. Add the ginger and water chestnuts to the mushroom and minced chicken, then mix in the soy sauce, rice wine, sesame oil, sugar, salt, cornstarch and white pepper.
Combine thoroughly, then pan-fry a little of the mixture and taste it for seasonings; correct, if necessary. Finely chop the watercress, spring onions and coriander, then add them to the chicken mixture and mix well. Refrigerate for about two hours.
Make the sui gau. Line a baking tray with cling film or foil. Pour some water into a small bowl and stack some of the sui gau wrappers on a plate (keep the rest covered until needed so they don’t dry out). Use your forefinger to lightly dampen half of the perimeter of a wrapper. Put a heaped teaspoonful of the meat mixture slightly off-centre on the wrapper, then fold up the dry side of the wrapper to meet the dampened side, squeezing out as much air as possible from the dumpling.
Press firmly on the edges to seal in the filling. Place the sui gau on the baking tray and repeat with the rest of the filling and wrappers. Once you have finished shaping the sui gau, they can be boiled immediately, or covered with cling film (so they don’t dry out) and refrigerated for a couple of hours.
Thai Cucumber Wonton
Paired with Big Rush
- 2-3 Cucumbers
- 1 Large Bag of Shredded Coleslaw Mix (White, Green, Red Cabbage)
- 1-2 Small Bok Choy
- 1 ½ Cups Sweet Chili Thai Mix
- 3 tsp of Low Sodium Soy Sauce
- 1 tsp of Mirin
- 1 tsp of Sesame Oil
- ½ cup of Kimchi
- 1 Container of Puri Shells
Peel and dice cucumbers and set them aside. Rinse and chop bok choy thoroughly, place in large bowl. Add to this the coleslaw mix, kimchi, and combine together. Add the mirren, oil, soy sauce and chili sauces to the bowl and mix thoroughly. Cover and place in the refrigerator for 2 hours. On a baking sheet, pop an opening into each of the Puri shells to receive the vegetable mix. Spoon vegetable mixture into each shell and top with diced cucumbers. Sprinkle these with Sriracha sauce and lightly sprinkle with sesame seeds or diced pickled ginger and serve immediately.
Chicken Box Choy Ramen
Paired with Cape Blend
- 2 Chicken Breasts (Boneless, Skin-On)*
- Kosher Salt and Freshly-Ground Black Pepper, to Season
- 1 Tbsp Unsalted Butter
- 2 tsp Sesame or Vegetable Oil
- 2 tsp Fresh Ginger, Minced
- 1 Tbsp Fresh Garlic, Minced
- 3 Tbsp Low-Sodium Soy Sauce
- 2 Tbsp Mirin
- 4 Cups Rich Chicken Stock
- 1 oz Dried Shitake Mushrooms (or 1/2 cup fresh)
- 1–2 tsp Sea Salt, to Taste
- 2 Large Eggs (soft boiled)*optional
- 1/2 Cup Scallions, Sliced
- 2 (3 oz) Packs Dried Ramen Noodles
- Optional: Fresh Jalapeño or Chili Slices, for Serving
Preheat the oven to 375℉. Season the chicken generously with salt and pepper. Melt the butter in a large oven-safe skillet over medium heat. Add the chicken, skin-side down, and cook until the skin is golden brown and releases easily from the pan, about 5-7 minutes. Flip the chicken over and cook for another 4-5 minutes, until golden. Transfer the skillet to the oven and roast for 15-20 minutes, until the chicken is cooked through. Remove from the oven, transfer the chicken to a plate, and cover with foil until ready to serve.
Heat the oil in a large pot over medium heat until shimmering. Add the garlic and ginger and cook for a few minutes until softened. Add the soy sauce and mirin and stir to combine. Cook for another minute. Add the stock, cover, and bring to a boil. Remove the lid, and let simmer uncovered for 5 minutes, then add the dried mushrooms. Simmer gently for another 10 minutes, and season with salt, to taste.
Meanwhile, chop the scallions and jalapeño (if using). Slice the chicken into thin pieces. Set aside. When the eggs finish cooking, add the ramen noodles to the boiling water. Cook for 2-3 minutes, until soft, then divide the noodles into two large bowls. Add the sliced chicken and the ramen broth. Top with the fresh scallions, jalapeño, and the soft-boiled egg. Serve immediately. Enjoy!
Paired with Pinotage Reserve
- 1 1/4 lbs. Boneless Skinless Chicken Breasts/Thighs, Diced into 1-inch Cubes
- 1 Tbsp Olive Oil
- 1/4 Cup Low-Sodium Soy Sauce
- 1/4 Cup Water*
- 2 Tbsp Honey
- 1 1/2 Tbsp Packed Light Brown Sugar
- 1 Tbsp Rice Vinegar
- 1/4 tsp Toasted Sesame Oil
- 2 tsp Peeled and Minced Fresh Ginger
- 2 tsp Peeled and Minced Fresh Garlic (2 Cloves)
- 2 tsp Cornstarch
- Sesame seeds and chopped green onions, for serving (optional)
Marinate chicken with additional 2 cups of Pinotage wine prior to cooking for 30 minutes.
Heat olive oil in a 12-inch non-stick skillet over medium-high heat. Add in chicken and let brown on bottom about 3 – 4 minutes then flip and continue to cook until center registers about 160 degrees, about 3 minutes longer.
While chicken is cooking, in a small mixing bowl (or liquid measuring cup) whisk together soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic and cornstarch. Stir the sauce in with the cooked chicken and continue to cook and toss until sauce has thickened, about 30 – 60 seconds longer. Serve warm garnished with green onions and sesame seeds if desired.
Vanilla Mango Parfait
Paired with White Pinotage
- 4 Cups of Vanilla Greek Yogurt
- 1 Sliced Mango
- 1 Can of Sliced Apricots
- ½ Cup of Mango and Peach Jelly
- 1 Cup of Granola
- Coconut Flakes to Garnish
Combine yogurt, sliced mangoes, and drained apricots with jelly. Mix thoroughly and allow to chill for two hours. Add granola to cups as a base, then top with chilled parfait. Top this with coconut flakes and chill for an additional 30 minutes before serving.
Thank you to everyone who joined this event! We hope you’ll attend the next ones. You can view upcoming events here.