Archive for February, 2012

Here’s a nice and easy recipe for the Tuesday…


6 kg whole chicken, cut into eight parts

Salt and freshly ground black pepper

2-3 whole heads of garlic, cloves separated (40 cloves) but not peeled

Olive oil

1 1/4 cup Sauvignon Blanc

3 large sprigs of fresh tarragon

3 large sprigs of fresh thyme


1 Lightly smash the garlic cloves with the side of a heavy chef’s knife, just enough to break the cloves. Leave peel on.

2 Trim the chicken pieces of excess fat. Pat them dry and sprinkle pieces generously with salt and pepper. Heat 3 Tbsp olive oil in a Dutch oven (or a large thick-bottom pan with a tight fitting cover) on medium high. Working in batches, brown the chicken pieces on all sides. Lay the chicken pieces on the hot oil, do not move until browned, then turn over to other side using tongs. Remove from pan when browned.

3 Add a little more olive oil to the pan if necessary. Add the garlic and sauté until golden brown, about 4 minutes. Add the wine and the herbs. Bring to a boil. Add the chicken pieces. Reduce the heat to medium low. Cover the pan and simmer until the chicken is cooked through. Move the chicken pieces from top to bottom every 5 minutes for about 20 minutes. Chicken is done when a meat thermometer inserted into thickest part reads 80°C for thighs and 76°C for breasts.

Season to taste with salt and pepper. Transfer chicken pieces to a platter; spoon garlic sauce over the chicken.

Serve alone or with rice, noodles, baked or mashed potatoes.

Serves 4-6.



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Here’s an extremely easy and quick dip recipe for those impromptu dinner parties.

Serves 8 (makes 1 1/2 cups)| Hands-On Time: 05m | Total Time: 05m


  • 113g crumbled Feta
  • 1 cup low-fat Greek yogurt
  • 2 tablespoons olive oil
  • 1/2 cup chopped oil-packed sun-dried tomatoes, drained
  • salt and black pepper
  • pretzel crisps, for serving


  1. In a medium bowl, mash together the Feta, yogurt, and oil until mostly smooth. Mix in the sun-dried tomatoes and season with ½ teaspoon salt and ¼ teaspoon pepper. Serve with the pretzel crisps.

Source: realsimple

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Next time you have a couple of friends over, try this delicious and easy recipe.

Serves 4| Hands-On Time: 20m | Total Time: 40m


  • vegetable cooking spray
  • 2 medium sweet potatoes, scrubbed and thinly sliced
  • 2 tablespoons olive oil
  • 2 tablespoons fresh rosemary leaves, chopped
  • 2 pork tenderloins, halved (0.7 to 0.9 kg total), 4 skinless, boneless chicken-breast halves
  • 1/2 teaspoon kosher salt
  • freshly ground black pepper
  • 2 tablespoons mustard
  • 3 tablespoons sugar
  • juice from 1 orange


  1. Heat oven to 230ºc. Lightly coat 2 baking pans with cooking spray. In a bowl, toss the sweet potato slices with oil.
  2. Arrange potatoes in a single layer on one baking pan. Sprinkle with half the rosemary. Place in the oven and roast until tender, about 30 minutes.
  3. Meanwhile, season each side of the meat with salt and a few grinds of pepper. Spread with mustard. Sprinkle with sugar and remaining rosemary.
  4. Arrange the meat on the second baking pan. Roast, turning once, until cooked through, 20 minutes for pork or chicken.
  5. Check the potatoes for tenderness; cook longer if necessary. Arrange on 4 plates and top with the meat. Cover to keep warm.
  6. Place the baking pan used for the meat over medium heat on the stovetop. Add the orange juice and cook until slightly thickened, about 2 minutes. Pour the juice over meat. Season with salt and pepper to taste.
What wine would you recommend to serve with this dish?
Source: realsimple

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Wine quote of the day

Great wine quote of the day:

“From wine what sudden friendship springs!” – John Gay.

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Win a Romance Hamper

It’s the month of love and we are running a great competition to celebrate romance.

Stand a chance to win one of three Douglas Green “Romance Hampers” to the value of R1000 each.

In February we are running a great competition on our Facebook page where you can stand a chance to win one of three Douglas Green Romance hampers. These hampers include, Douglas Green wines, a R250 CD vouchers as well as a R500 restuarant voucher at the establishment of your choice.

Visit our Facebook page for more information on how to enter.

Mobi Users can Enter Here

Terms and conditions apply

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