Creating Wines of Distinction

Pinot Noir

Honey Roasted Baby Carrots with Dried Cranberries

Honey Roasted Baby Carrots with Dried Cranberries Yields 6 Portions Enjoy with the Creation Pinot Noir   2 punnetsbaby carrots 20gdried cranberries 50gbutter 50 ml honey ½ tsp salt Wash the carrots under cold running water. Place in a baking tray with the cranberries, honey, salt and butter. Cover with foil. Place in a preheated oven at 180° C for 20 minutes, stirring them half way through. Add more salt if…

Stuffed Baby Chicken

Stuffed Baby Chicken Yields 1 portion Enjoy with the Creation Pinot Noir For the Stuffing: 1 pork sausage (out of casing) 2 slices streaky bacon (finely chopped) 20 g onion (finely chopped) 1 g cashew nuts(roasted and chopped coarsely) 2 g fresh sage leaves (finely chopped) 2 gfresh parsley (finely chopped) rind of 1 lemon 1/2 tsp salt pinch freshly ground black pepper Place all of the above in a…

Shimeji Eggs with Sage Cream and Soba Noodles

Shimeji Eggs with Sage Cream and Soba Noodles Enjoy with the Creation Reserve Pinot Noir Yields 6 portions   Shimeji Eggs 90 g shimeji mushrooms 350 ml water 25 ml soy sauce 25 ml mirin 12 ml agar 6 sheets gelatine (soaked in cold water) 6 tsp chopped shimeji mushrooms, sautéed in a little bit of oil Strain the liquid from the sautéed shimeji and set aside in a pot….

Cranberry and Tarragon Cookies

Cranberry and Tarragon Cookies Delicious with the Creation Pinot Noir   270 g butter 250 g brown sugar 2 eggs 2 squeezes vanilla paste 2 g salt 6 g bicarb 440 g flour 280 g chopped cranberries 40 g ground all spice 5 g chopped fresh tarragon   Preheat the oven to 175° C. Spray an oven tray with Spray ‘n Cook. Mix all the ingredients together. With your hands,…

Hot Cross Buns

To be paired with Creation Pinot Noir Hot Cross Buns Ingredients 4 cups flour (560 g) 5 ml salt 3 ml mixed spice 3 ml cinnamon 60 ml sugar (50 g) 60 g butter 10 g yeast 250 ml milk (lukewarm) 125 ml Pinot Noir must (or wine) 1 egg (beaten) 100 g sultanas 30 ml apricot jam Methods Preheat the oven to 185° C. Mix all the ingredients except…

Quince and Saffron Mousse with Cranberry and Pistachio Granola Bar Crumble served with Fresh Figs, Raspberries and Basil

To be paired with Creation Pinot Noir Quince and Saffron Mousse with Cranberry and Pistachio Granola Bar Crumble served with Fresh Figs, Raspberries and Basil Five portions Ingredients Quince and saffron mousse 3 quinces (peeled, cored and diced) 1 g saffron 200 ml full-cream yoghurt 4 gelatin leaves 10 ml honey Cranberry and pistachio granola bar crumble 100 g plain muesli 100 g pistachio 50 g chopped dried cranberries 25…

Pinot Bread

To be paired with Creation Pinot Noir Pinot Bread Ingredients 1.5 kg MN 100 wheat flour 30 g dry yeast 30 g salt 20 g sugar 3 cups wine or must Methods Preheat the oven to 195° C. Combine all the above ingredients and knead till soft and well combined. Prove to double in size. Knock down and form oblong breads. Place bread in floured oven trays and sprinkle flour…

Quail stuffed with Shitake Mushroom Farce, Bordeaux-style Blend Pickling Onions and Reduction, Bacon Purée and Herb Soil

To be served with Creation Reserve Pinot Noir 2015 Quail stuffed with Shitake Mushroom Farce, Bordeaux-style Blend Pickling Onions and Reduction, Bacon Purée and Herb Soil Serves 6 Ingredients 6 quails deboned (200 – 300 g each) 2 chicken breasts 1 white onion 250 g shitake mushrooms 100 g oyster mushrooms 150 g button mushrooms 1 l cream half punnet baby carrots 250 g streaky bacon 50 g pickling onions…

Tuna Loin with Beetroot Carpaccio, Goat’s-milk Cheese, Raspberry and Mustard Reduction and Zaatar Spice

To be paired with Creation Pinot Noir Tuna Loin with Beetroot Carpaccio, Goat’s-milk Cheese, Raspberry and Mustard Reduction and Zaatar Spice Ingredients 100 g fresh tuna loin 1 large beetroot, whole 10 ml sugar 20 ml white vinegar 100 ml water 100 g raspberries 20 g goat’s-milk cheese 20 g zaatar spice 5 ml wholegrain mustard Methods Raspberry and mustard reduction Cook the raspberries for +- 30 minutes with 100…

Goat’s-Milk Cheese Mousse with Adam’s Figs, Pomegranate, Thyme Shortbread, Berry Coulis, Sumac and Beetroot Tuille

To be paired with Creation Pinot Noir Goat’s-Milk Cheese Mousse with Adam’s Figs, Pomegranate, Thyme Shortbread, Berry Coulis, Sumac and Beetroot Tuille 15–20 servings Ingredients Goat’s-milk cheese mousse 6 x 100 g Chevin goat’s-milk cheese 4 leaves gelatine 1 L cream 150 ml milk salt Thyme shortbread 500 g flour 45 g sugar 290 g butter freshly chopped thyme Beetroot tuille 1 large beetroot 100 ml Pinot Noir 2 sprigs of…

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