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Recipes

Executive Chef, Henrico Grobbelaar of the NH Lord Charles Hotel, has created a series of delicious recipes paired with our wines to create the perfect dinner date. 

For the full downloadable recipes, please scroll down.

We also like to add our favourite recipes to this section to pair with our wines. Enjoy!

CROYDON RECIPE FAVOURITES

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Creamy Prawn Linguine

For International Sauvignon Blanc day in May,  we were inspired to find a recipe that pairs perfectly with our Croydon Covenant Sauvignon Blanc. And we did not disappoint! This creamy prawn linguine is so well balanced with a lemony zing, creamy notes and a good tomato acidity that we couldnt help but have a second helping (of pasta and wine!). Enjoy!


Creamy Prawn Linguine

Serves 4

Total cook time: 35 minutes 


INGREDIENTS

450 g linguine

1 tbsp. extra-virgin olive oil

450 g prawns, peeled and deveined

salt

Freshly ground black pepper

4 tbsp. butter

3 cloves garlic, crushed

1/2 tsp. crushed chilli flakes, plus more for garnish

600 g cherry tomatoes, halved

60 ml Croydon Covenant Sauvignon blanc 

240 ml double cream

Juice of 1 lemon

150 g baby kale 

50 g freshly grated Parmesan, plus more for garnish 


DIRECTIONS

1.  Pour yourself a large glass of Croydon Covenant Sauvignon Blanc.

2. In a pot of salted boiling water, cook the linguine according to the package directions until al dente. Drain, reserving 120ml pasta water and return to the pot.

3. In a large pan over medium heat, heat the oil. Add prawns and season with salt and pepper. Cook until the prawns turn pink and are cooked through, around 4 minutes. Remove from the pan and reserve on a plate.

4. Add the butter to the pan then add your garlic and chilli flakes and cook until fragrant. Add all the tomatoes to the pan and cook until they begin to soften, for around 3 minutes. Season with salt and pepper. Add the SB and cook until mostly reduced, usually around 5 minutes. 

5. Add the double cream, lemon juice and Parmesan. Let it all simmer until the sauce is thickened, 5 minutes. Add pasta, prawns, and kale and toss to coat. If sauce is too thick, add additional pasta water.   

6. Garnish with more Parmesan and serve.

A CROYDON DINNER DATE

Five fantastic courses all paired with our wines. Enjoy!

Starter: Oyster Nage served with Croydon Méthode Cap Classique

Canape: Beetroot & Goat Cheese served with Croydon Pinotage

To purchase any of the Croydon Wines, please visit the 'Wine Selection' page or send us an email to: 

lifestyle@croydon-estate.co.za.

Canape: Beetroot & Goat Cheese served with Croydon Pinotage

Starter: Oyster Nage served with Croydon Méthode Cap Classique

Canape: Beetroot & Goat Cheese served with Croydon Pinotage

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A light vegetarian canape made from seasonal beetroot and goat cheese. 

Starter: Oyster Nage served with Croydon Méthode Cap Classique

Starter: Oyster Nage served with Croydon Méthode Cap Classique

Intermediate Course: Seafood Salad served with Covenant Chenin Blanc

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A delightful oyster-inspired dish that pairs perfectly with bubbles.

Intermediate Course: Seafood Salad served with Covenant Chenin Blanc

Intermediate Course: Seafood Salad served with Covenant Chenin Blanc

Intermediate Course: Seafood Salad served with Covenant Chenin Blanc

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Salmon and prawns are the hero in this elegant starter. 

Main Course: Cider Pork served with Covenant Shiraz

Intermediate Course: Seafood Salad served with Covenant Chenin Blanc

Dessert: Creamed Port served with Covenant Constellation Port

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Slow roasted pork belly with poached prunes and truffle mash.

Dessert: Creamed Port served with Covenant Constellation Port

Intermediate Course: Seafood Salad served with Covenant Chenin Blanc

Dessert: Creamed Port served with Covenant Constellation Port

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A grown-up treat, best made with Constellation Port!