“La salade de chicorée et de fromage bleu”
Angels Tears off dry wine is an easy drinking semi sweet wine which can be enjoyed either on its own or with something slightly spicy but when paired with our “La salade de chicorée et de fromage bleu” it is simply angelic.

The crisp bitterness of the Belgian endive and the walnuts are off-set by the sweetness of the wine. When the blue cheese is added to the dish it lifts the whole salad and goes really well with the wine.

Ingredients:
4 Heads of Chicory (Belgian endive) remove the bottom of the heads and peal away the leaves
20 Walnuts
20g Sugar Pear, quartered and sliced thin
50ml French style vinaigrette
½ Red Onion diced fine
20g Finely chopped Chives
100g Good Blue cheese, broken into small chunks
100g Mayonnaise, thinned down with a little water
8 White leaves of Celery

Method:
Caramelise the sugar in a pan and toss in the walnuts- lightly coating them. Tip out the walnuts onto a cold surface and allow to cool, break into large pieces.

Toss the endive, pears, walnuts and onions in the French vinaigrette and arrange in the centre of the plate. Combine the mayonnaise and the blue cheese to make a dressing and drizzle this around and over the leaves. Sprinkle the chives over the salad and garnish with white celery leaves. Serve immediately with the Angels Tears White - off dry wine.
Serves 4

“Le poulet grillé avec la roquette et l'asperge”
Angels Tears Pink (a Rosé) is quite a unique wine because it contains the characteristics of both a red and a white wine. It is dry and contains some tannin’s which I feel suits a grilled white meat. Because it is served cold I think that the garnish should be a light salad generously laced with parmesan and a lemon vinaigrette. For a heavenly summer lunch or dinner try our “Le poulet grillé avec la roquette et l'asperge” would be the perfect dish for the Rosé as it has all of these ingredients in it.

Ingredients:
4 Chicken breasts, skinned and flattened
20 ml Chopped parsley
Extra virgin olive oil

For the salad
12 Spears of Asparagus, peeled and boiled for 3 minutes
1 Small red onion, shaved
20 Cherry tomatoes, halved
50g Grated Parmesan cheese
4 Big handfuls of wild rocket, washed and stems removed
Vinaigrette
4 Lemon segments

Method:
Season the skin side of the chicken breast with salt, parsley and a light coat of olive oil.
Place the breast seasoned side down onto a hot grill or braai (ensuring that the grill is clean and lightly oiled before the meat goes on, will help prevent sticking).
While the chicken is cooking mix the salad together and place on a cool plate with a lemon wedge next to it. After about a minute two turn the chicken breast over and cook through. Remove it from the grill and place it next to the salad, dress it with some more olive oil. Serve immediately with the well chilled Angels Tears Pink wine.
Serves 4

“Tartlet de fromage de gruyere et de poireaux”
Angels Tears Sauvignon Blanc is dry and crisp and perfectly complements any fish or grilled meat dish. For a marriage made in heaven I suggest our “Tartlet de fromage de gruyere et de poireaux” a really rich leek and gruyere tart served with garden leaves.

Ingredients:
4 Discs of Puff Pastry
4 Leeks (white only) sliced into rings
4 Tablespoons Butter
4 Eggs
300ml Cream
Salt, Pepper, and Nutmeg
200g Grated Gruyere cheese

Method:
Line 4 individual tartlet moulds with puff pastry and blind bake with beans or rice until crisp. Sweat the leeks in the butter until soft, cool. Mix the cheese into the leeks and fill into the tartlet moulds. Beat together the cream, eggs and the seasoning with a fork and pour over the leek mixture. Bake immediately in a moderate oven (140C) until the eggs have set (around 15 min). Allow to cool slightly, un-mould the tarts and serve at an ambient temperature with garden leaves and a simple vinaigrette.

Chill the Angels Tears Sauvignon Blanc well and serve alongside the tartlet.
Serves 4

“L’entrecote avec les champignons sautés”
The award winning Angels Tears Red is a well-blended mix of Merlot and Cabernet Sauvignon(75%/25% respectively); it is very easy drinking and yet has amazing body. I love to drink it with lamb or even cheese but I feel that a perfect partnership would be beef and mushrooms with a light sauce made from some of the wine. Our “L’entrecote avec les champignons sautés” is a hearty dish of roasted fillet of beef garnished with sautéed mushrooms and snails and accompanied by French fries and béarnaise sauce – a piece of heaven on your palate.

Ingredients:
4-200g portions of Grade A Beef Fillet
500g Sliced Mixed Mushrooms
5g Chopped Garlic
5g Chopped Parsley
12 Snails (optional)
6 Baby Onions, gently cooked in stock until soft and halved
4 Portions of French Fries
200ml Béarnaise sauce
100ml Red wine sauce

Method:
Brown the beef in vegetable oil until coloured and place in a hot oven for 8 minutes. While the beef is cooking sauté the mushrooms and onions in olive oil with the snails, add the garlic and parsley at the end as well as a knob of butter and seasoning. Arrange 3 onions around the plate with a snail between each onion. Arrange the mushrooms in the middle and place the beef on top. Drizzle the red wine sauce around the plate and serve immediately with fries and béarnaise.
Serves 4