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World Gin and Rose Day

While South Africa is staying home and staying safe there is no better way to spend time in-doors than by trying out new tasty recipes. Make date night special and try pairing your favorite Rose with a hearty delicious dish. We’ve hand-picked a few of our favorites just for you. Remember to drink responsibly. Enjoy
 

SEARED TUNA

By Nederburg chef Jerry Kennedy

Paired with Nederburg Rosé

Mothers day

Ingredients:

  • ​​​​​​​2 portions of tuna (approximately 250 to 300gm)
    60ml olive oil
    1Tbsp Cajun spice
    Course black pepper
    Salt
    1 Tbsp spiced homemade chutney, garden greens and fresh lemon wedges (for serving)>

    Method
    Mix and rub the olive oil, Cajun spice, black pepper and salt into the tuna pieces. Let it sit for 30 minutes to marinate and for flavours to infuse.

    Heat up a pan on the stove. Add a dash of olive oil, sear off tuna all around until pan roasting occurs on fish. Turn every 30 seconds and remove from the heat.

    Slice the tuna to desired thickness and serve with the chutney, garden greens and lemon.

Prawn and Calamari Paella – delicious inspiration for winter!

Nothing says winter comfort quite like a bowl of steaming paella. Seafood paella is a great way to conjure up the tastes and memories of a holiday by the sea and bring them home wherever you are. And adding fish or shellfish invariably gives it a more luxurious feel that takes boring rice from everyday fare to something quite fabulous. Here’s our favourite right now:

This classic recipe will take you straight to the coast of Spain with its classic flavours. It is packed with prawns and squid and the gentle heat of chilli and spice makes it the perfect dish to enjoy with the beachhouse rosé. This vibrant rosé with ripe red fruit flavours has a hint of residual sweetness, which makes it an excellent complement to spicy and full-flavoured dishes, plus it is a stellar match for shellfish.

Mothers day

Ingredients:

  • 10 x Medium size prawns
    1 x Cup of calamari
    1 x Medium onion
    2 x Cloves of garlic
    1 x Red pepper
    ¼ x Cup good quality olive oil
    1 x Tbsp Smoked Paprika
    1 x Cup Long Grain Rice
    3 x Cups good quality fish or chicken stock (hot)
    ½ x Cup of Frozen Peas
    ¼ x Cup Fresh Flat leaf parsley
    1 x Lemon, cut into wedges for serving.

    Method
    Peel and finely chop the onion.
    Crush the garlic, peel and chop finely.
    Remove the seeds, and finely chop the red pepper.
    Heat the olive oil in a large, high-sided frying pan or saucepan. Add onion, garlic, red pepper and smoked paprika, and cook until the onion softens, stirring often.
    Stir in the rice and let it fry for a few minutes, stirring often.
    Pour in the hot stock and bring to the boil. Once boiling, turn the heat down and simmer gently for 15 - 20 minutes.
    Add the prawns, calamari and peas and stir into the rice mixture.
    Cover and cook for a further five minutes.
    Scatter over the chopped parsley, and squeeze over the lemon juice.
    Serve immediately.

Pan roasted duck breast

By Nederburg chef Jerry Kennedy
Paired with Nederburg Rosé
Serves 2

Mothers day

Ingredients:

  • 2-3 duck breast fillets – boneless
    Green beans/fine beans
    2 knobs of salted butter
    Fresh chives
    2 spring onions
    Salt & pepper to taste
    Butternut purée – flavour with ground cumin

    Method
    Score the skin part of the duck breast fillets (single line or diamond shape). Season the breasts with coarse salt and pepper, then set aside.

    Get a pan to medium heat, not too hot. No need to add oil or fat. Put the meat, skin down, in the pan first and sear off for a good 10 to 15 minutes depending on the size and thickness of the breast and the amount of fat in the skin. Turn around and sear off the other side as well. Return to skin side and get the skin crispy and try and cook out most of the fat. Finish the duck breast in the pan to the desired temperature, medium to rare or medium or set aside and finish off in a hot oven before serving.

    Fry the beans in the butter, add the sliced spring onion to the beans.

    Serve by adding chives and compliment with cumin spiced homemade butternut purée.