Creating Wines of Distinction

Reserve Merlot

Blumenkohl-Knollensellerie-Suppe mit Gorgonzola, Walnüssen, Thymian und Blaubeeren

Zutaten: 2 x Blumenkohlköpfe (jeweils zwischen 450 g und 500 g) 250 g Knollensellerie 1 Liter Vollmilch 150 g Butter in kleinen Würfeln bei Kühlschranktemperatur 150 ml Vollmilch 100 g Crema Cremona Gorgonzola 50 g rohe Walnüsse (zerbrochen) 50 g eingefrorene Blaubeeren 10 g Thymianblätter Salz nach Geschmack   Methode: Blumenkohl und Knollensellerie in dünne Scheiben schneiden und in einen Topf auf dicker Basis geben. Mit Milch abdecken und zum…

Cauliflower and Celeriac Soup with Gorgonzola, Walnuts, Thyme and Blueberries

Ingredients 2 x heads cauliflower (each weighing between 450 g and 500 g) 250 g celeriac (alternatively celery) 1 litre full cream milk 150 g butter, in small cubes at fridge temperature 150 ml full cream milk 100 g crema cremona gorgonzola 50 g raw walnuts (crushed) 50 g frozen blueberries 10 g thyme leaves salt to taste Method Slice cauliflower and celeriac thinly and place in a thick-based pot….

Deboned and Marinated Leg of Lamb with Pumpkin Seed

Deboned and Marinated Leg of Lamb with Pumpkin Seed, Thyme Jus and Violet Flowers Yields 6 portions Enjoy with the Creation Reserve Merlot 1 leg of lamb (ask your butcherto debone it and give you the bones separately) Lamb Marinade: 10 g thyme 10 g parsley (any type) 5 g rosemary 2-4 gloves of garlic zestof 1 lemon 60 ml sunflower or canola oil salt and pepper to taste Place…

Springbok Loin with Dijon Cream

Springbok Loin with Dijon Cream, Hazelnut Lavash, Mangetout, Duo of Berries, Burnt Caramel and Thyme Enjoy with the Creation Reserve Merlot Yields 4 Starter Portions Springbok 360 g springbok loin 10 ml oil salt Cut the loin into 90 g portions. Season with salt. In a hot pan with oil, seal off the portions of loin. Transfer them to a baking tray and place in a preheated oven at 195°…

Ostrich Fan Fillet with Carrot Purée, Confit and Pickle, Deep-fried Barley and Thyme

To be paired with Creation Reserve Merlot Ostrich Fan Fillet with Carrot Purée, Confit and Pickle, Deep-fried Barley and Thyme Ingredients Ostrich 1.5 kg ostrich fan fillet 50 g yellow mustard seeds 75 g dukkah spice Barley and thyme 500 g barley 1.5 litre water 50 g thyme 1 litre oil salt Baby carrots 1 punnet baby rainbow carrots Carrot purée 1.5 kg carrots 2 large onions 1 litre cream…

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