The Cheffy - Sparkling wine and French inspiration with Feta
- 21 June 2021
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The Cheffy - Sparkling wine and French inspiration with Feta
The Cheffy - Sparkling wine and French inspiration with Feta
Sometimes you just want to celebrate your French heritage with a baguette, a slice of cheese and a proper bottle of wine. Sometimes, you want to try your hand at some French culinary technique. Try Chef Christiaan’s interpretation of a vichyssoise. He uses feta and trout and combines it with the cold apple soup. A delicious pairing with the Leopard’s Leap Sparkling Chardonnay Pinot Noir!
Apple vichyssoise with smoked trout and feta
Serves 8
Ingredients
660 ml Apple vichyssoise
500 g Smoked trout ribbons
320 g Dalewood feta, cut into small cubes
2 Granny Smith apples, cut into julienne
16 Tblsp Sourdough croutons
Sea salt to taste
Apple vichyssoise
Ingredients
330 ml Apple juice
280 ml Double thick yoghurt
40 ml Leopard's Leap Sparkling Chardonnay Pinot Noir
10 ml White wine vinegar
Sea salt to taste
Method
Remove the stems of the apples and put the apples through a juicer, you will need about 10 apples.
In a bowl, combine apple juice and the yoghurt.
Whisk in the rest of the ingredients little by little.
The soup should not be too thin or too thick, check seasoning and add sea salt if needed.
To serve
Place the trout ribbons in the bowls
Add Dalewood feta
Add the julienne apple
Pour the vichyssoise on the sides of the trout ribbons
Finish off with the crisp sourdough croutons and enjoy with a glass of Leopard's Leap Sparkling Chardonnay/Pinot Noir.
Sometimes you just want to celebrate your French heritage with a baguette, a slice of cheese and a proper bottle of wine. Sometimes, you want to try your hand at some French culinary technique. Try Chef Christiaan’s interpretation of a vichyssoise. He uses feta and trout and combines it with the cold apple soup. A delicious pairing with the Leopard’s Leap Sparkling Chardonnay Pinot Noir!
Apple vichyssoise with smoked trout and feta
Serves 8
Ingredients
660 ml Apple vichyssoise
500 g Smoked trout ribbons
320 g Dalewood feta, cut into small cubes
2 Granny Smith apples, cut into julienne
16 Tblsp Sourdough croutons
Sea salt to taste
Apple vichyssoise
Ingredients
330 ml Apple juice
280 ml Double thick yoghurt
40 ml Leopard's Leap Sparkling Chardonnay Pinot Noir
10 ml White wine vinegar
Sea salt to taste
Method
Remove the stems of the apples and put the apples through a juicer, you will need about 10 apples.
In a bowl, combine apple juice and the yoghurt.
Whisk in the rest of the ingredients little by little.
The soup should not be too thin or too thick, check seasoning and add sea salt if needed.
To serve
Place the trout ribbons in the bowls
Add Dalewood feta
Add the julienne apple
Pour the vichyssoise on the sides of the trout ribbons
Finish off with the crisp sourdough croutons and enjoy with a glass of Leopard's Leap Sparkling Chardonnay/Pinot Noir.