Woo your beloved this Valentine’s Day with the delightful Roodeberg Classic Rosé 2019 – it’s the ultimate summer sip and will work its magic over an intimate dinner.

Fresh and crisp with a lingering fruity finish, this enchanting salmon-pink rosé will make you fall in love with foodie Elmarie Berry’s delicious ginger & lemon marinated chicken kebabs served with a watermelon & feta salad.

This vivacious wine shows subtle aromas of strawberry, candy floss and raspberry intertwined with hints of rose petals and Turkish delight making for pure indulgence. With a Gold medal from the 2019 Michelangelo International Wine & Spirit Awards, the captivating Cabernet Sauvignon driven wine is best enjoyed in good company.

The Roodeberg Classic Rosé 2019 is available at leading stores countrywide, selling at R89 to R95 a bottle. Catch all the action by joining the Roodeberg community on Facebook or follow @Roodeberg_Wine on Instagram and Twitter.

Ginger & lemon marinated chicken kebabs with watermelon & feta salad by Elmarie Berry

@ElmarieBerry;www.elmarieberry.com

Chicken kebabs

Ingredients:

6 chicken breasts

Marinade:

4 tablespoons fresh lemon juice

2 teaspoons fresh ginger, finely grated

3 cloves of garlic, peeled and minced

½ teaspoon chili flakes

60ml olive oil

Instructions:

Place the chicken pieces in a large bowl and add the marinade ingredients. Mix everything well. Cover, and refrigerate for 2 to 24 hours.

Heat a griddle non-stick pan over medium-high heat. Arrange the chicken onto the skewers.

Oil the kebabs with olive oil.  Cook for about 7 minutes on each side, until the chicken is well done. Season to taste. Serve with the yoghurt sauce and watermelon salad.

Watermelon salad

Slice watermelon and add crumbled feta. Top off with pitted olives, avocado, basil and mint with plenty of black pepper and drizzle with olive oil.

Yoghurt sauce

Ingredients:

60ml olive oil

1 cup double thick Greek yoghurt

Handful of freshly chopped mint

½ teaspoon chili flakes

Salt and pepper 

Instructions:

Mix the double thick Greek yoghurt and olive oil with a whisk until well combined. Add the chopped mint, chili flakes and season with salt and pepper.

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