Latest recipes from La Motte

Serves 2 as main - 4 as side Ingredients 400g tin chickpeas, drained 30ml olive oil 45ml garlic and herb seasoning (or any seasoning of your choice) 6 small beetroot, peeled and cooked 12 baby carrots 2 red onions, quartered 120ml full fat plain yoghurt 45ml tahini 15ml red wine vinegar 15ml honey fresh thyme...

Serves 4 - 6 Ingredients 250ml polenta 1000ml vegetable stock 30ml butter 50g parmesan cheese, grated olive oil for frying 2 cloves of garlic, mashed 4 sprigs of thyme, plus more leaves for serving 240g mushrooms, such as shitake, porcini and portabellini 100g chorizo, removed from the casing and coarsely chopped Method Preheat the oven...

Redolent of citrus and summertime, this easy no-churn ice cream uses readymade lemon curd to flavour a vanilla base. Crumbled ginger biscuits can be added into the ice cream or as a topping once served. Prep time: 10 mins plus freezing /Serves: 8 to 16 Ingredients: –    1x 385g tin condensed milk–    1.2...

A classic seafood recipe of French origin, Sole Meunière is served in a silky butter-based sauce flavoured with capers, fresh parsley and lots of lemon – making it a natural pairing with La Motte 2024 Reserve Collection Chardonnay. Prep time: 15 mins: /Cook time: 10 mins: /Serves: 2 Ingredients: –    2 large sole, approx.150g...

Leeks go meltingly tender when simmered slowly in butter and are especially enjoyable in this freeform galette with two different kinds of cheese. This simple recipe makes a light and elegant lunchtime treat.  Prep time: 30 mins /Cook time: 30 mins /Serves: 6 Ingredients: –    700g leeks, rinsed and sliced into 1cm rounds–  ...

A exotic alternative to brunch, Turkish Eggs are spicy and satisfying, with the rich browned chilli butter pairing deliciously with La Motte 2024 Reserve Collection Chardonnay. Prep time: 10 mins /Cook time: 5 mins /Serves: 2 Ingredients: –    4 large organic eggs (from the fridge)–    300ml thick Greek yoghurt–    1 large garlic...

Ingredients: 300g cooked Patagonian squid, tubes sliced into rings, tentacles left whole Marinade 3T La Motte olive oil 1½T sherry vinegar 1t dried oregano ½t salt Freshly cracked black pepper 170g Manzanilla olives, pitted 150g pickled peppers, or chillies kept whole 1 lemon, cut into thick wedges Method: Place the squid in a mixing bowl...

Ingredients 1 large lamb rump steak 3T La Motte olive oil Salt to taste Sauce 2T La Motte olive oil 3 shallots, finely sliced 1 small onion, finely chopped 2 sprigs thyme 1 sprig rosemary 250ml La Motta Cabernet Sauvignon 150ml La Motte Balsamic vinegar 250ml good quality beef stock 1T coarsely cracked black pepper...

The origins of this recipe can be traced back to the Italian chef Scappi (1570). A similar recipe also appears in an eighteenth-century Cape cookbook. Ingredients Serves: 4 1 duck 2 unripe plums, chopped 1 cup (250ml) coarse sea salt 1 cinnamon stick, 1 tsp (5ml) black peppercorns and 2 whole cloves, wrapped in a muslin...

Serves 4-6  3 nectarines, pitted and sliced into wedges  250 g cherries, pitted and halved 2 balls burrata, drained   1 small bunch basil, leaves picked   30 g pine nuts, toasted Vinaigrette  60 ml extra virgin olive oil  45 ml lemon juice 15 ml honey 10 ml Dijon mustard 1 small shallot, finely diced...