Beaufort Vineyard and Estate Winery

Month: October 2018

By in tasting room events, things to do in courtenay, winery news Comments Off on Tasting room dates confirmed for the festive season

Tasting room dates confirmed for the festive season

Our tasting room will be open on four dates in December 2018. Join us from noon until 5pm on Saturday and Sunday 15th and 16th, as well as Saturday and Sunday 22nd and 23rd. Pick up your winemaker’s case, or just a few bottles for the festive season. And be sure to try TWO new releases: 2016 Cab Franc and 2017 Sparkling Ortega – a traditional method sparkler made with Ortega, and just a splash of Siegerrebe.

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By in pairing suggestion, recipes, whole food, plant-based Comments Off on Ribollita x Big Nose Red

Ribollita x Big Nose Red

While cooler days always take a little getting used to, we embrace the opportunity to switch things up in the kitchen. Hearty flavourful dishes are a welcome comfort on chilly autumn evenings. Ribollita epitomizes Tuscan thrift. It’s a truly simple soup that’s stick-to-your-ribs good and naturally plant-based. Its flavours intensify over time, so make your ribollita a day or two in advance for the tastiest result. In Italian, the literal translation is ‘re-boiled’ so Ribollita ain’t ever gonna be a fancy soup. It is however, delicious, nutritious, simple and inexpensive.

We recommend pairing a bowl of hearty ribollita with a glass of 2015 Big Nose Red; a similarly robust blend of Shiraz and Cabernet Sauvignon. Enjoy!


INGREDIENTS Makes enough soup to feed 6 very hungry people

2 medium onions, roughly chopped

2 carrots, roughly chopped

4 cloves of garlic, sliced

3 ribs of celery, roughly chopped

3-4 tablespoons of olive oil

1 tablespoon tomato concentrate

400g can of chopped tomatoes

250ml vegetable stock

250g can of cannellini (white kidney beans)

2 bay leaves

2-3 all spice berries

4-6 thick slices of stale sourdough bread, torn into chunks (toast the slices if the bread is fresh)

2-3 handfuls of kale leaves, roughly torn

salt and pepper

METHOD

  1. Heat the olive oil in a large, heavy bottomed pan. Add the onion, carrot, garlic, and celery and fry over a medium heat for about 5 minutes, stirring regularly. Add the tomato concentrate and continue to fry for a minute of two. Next, add the tomatoes, vegetable stock, bay leaves and all spice berries. Bring to the boil then reduce the heat until the soup is simmering gently. Simmer for approximately 30 minutes, uncovered.
  2. Add the can of cannellini beans, the kale and the sourdough chunks. Season and stir well. Continue to simmer for another 10 minutes until you have a thick and aromatic soup. When the soup is ready you can either serve it straight away, or chill it for reheating later. Ribollita freezes well and is a great freezer stand-by for cold winter nights.
  3. Serve steaming hot, garnished with chopped parsley, olive oil and some thinly sliced red onion.

 

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