On the nose one finds bursts of strawberries, blueberries and raspberries rising from your glass when you open a bottle of newly released Roodeberg Rosé 2023, perfect for refreshing summer enjoyment.

The  bouquet of flavours, with a splash of Turkish delight for added allure,will  make this vibrant salmon-hued Rosé a summer favourite. Harmoniously crafted from classic red grape varieties, the wine is fresh and appealing with good acidity and a long fruity finish. Its crisp fruitiness makes it ideal for light lunches, sundowners on the patio or savouring by the pool. It pairs seamlessly with tapas, seafood, creamy salads, chicken or pork skewers.

Renowned food writer, Ilse van der Merwe of www.thefoodfox.com, shares her super easy, deliciously creamy savoury chicken and broccoli pancake recipe as the perfect taste partner for Roodeberg Rosé.

“Never underestimate the popularity of a savoury pancake – it’s that anytime-anyday-any-occasion meal the whole family will want to tuck into,” says Ilse, recommending deboned BBQ-rotisserie chicken and a simple mixture of thick sour cream and mayonnaise for quick, no-fuss holiday cooking.

Roodeberg Rosé 2023 is available at leading stores countrywide at around R79 or shop online by visiting www.roodeberg.com

 

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Savoury pancakes with BBQ chicken, broccoli and mature cheddar

Recipe by Ilse van der Merwe of www.thefoodfox @The_FoodFox

 

Ingredients (serves 4)

 

For the pancakes:

2 cups (280 g) cake flour (or white bread flour)

½ teaspoon (2,5 ml) salt

2 teaspoons (10 ml) sugar

15 ml (1 tablespoon) vegetable oil

560-625 ml (2¼ – 2½ cups) water

2 XL eggs

15 ml (1 tablespoon) vegetable oil, plus extra for frying

 

For the filling:

250 g broccoli (broccolini spears or regular broccoli florets)

Olive oil for drizzling

Salt & pepper

1 medium size rotisserie chicken, deboned and sliced into bite-size chunks

2 cups mature cheddar, roughly grated

¾ cup mayonnaise

¾ cup thick sour cream

 

Method

Prepare the pancakes: In a medium size mixing bowl with electric beaters, mix well until lump free. Using a non-stick pan over medium heat, add a teaspoon of oil and swirl around to cover the pan all over. Now add a ladle-full of batter (just enough to cover the base when tipped from side to side) and fry until lightly golden and cooked before turning over and frying on the other side. Transfer to a plate and continue to cook the pancakes, stacking them on top of one other as you go.

Prepare the filling: Preheat the oven to 200° C and line a baking tray with non-stick paper. Arrange the broccoli evenly, drizzle lightly with oil and season with salt & pepper. Roast for 8-10 minutes until just cooked, then chop into smaller pieces and add to a mixing bowl. Add the chicken pieces, half of the cheese, the mayonnaise and the sour cream and stir to mix. Spoon generous amounts onto each pancake and roll into logs, then arrange in a lightly greased baking dish. Scatter the remaining cheese all over, and bake for about 15 minutes at 200° C or until the cheese has melted and the edges start to brown. Serve warm.

Cook’s tip: Make your pancakes slightly thicker than for a sweet filling – they need to be a bit sturdier in order to hold the filling.