27 January 2021 | Raidis Estate
This dish really needs no introduction, it delicious, fun to make and will have your neighbours knocking down your door to visit.
You really can’t go past a delicious Spanakopita and if you have ample spinach in the garden it’s a great way to use it up.
This dish is perfect served fresh, or you can even freeze the leftovers for a later date if there is such a thing.
Pairs perfectly with our The Kid Riesling.
What you’ll need:
For the Filling:
1.5Kg of fresh spinach (chopped, you can substitute frozen, thawed well)
3/4 cup olive oil (divided)
4 large onions (diced)
2 bunches green onions (diced, including 4 inches of the green section)
1/2 cup fresh parsley (chopped)
1/2 cup fresh dill (chopped, or 3 tablespoons dried dill)
1/4 teaspoon ground nutmeg
Salt (to taste)
Freshly ground black pepper (to taste)
500gms of feta cheese (crumbled)
4 large eggs (lightly beaten)
500gms ricotta cheese (or cottage cheese)
For the Phyllo
4 tablespoons butter (melted)
500gms phyllo pastry sheets
Wash and drain the chopped spinach very well. If using frozen spinach, thaw completely and squeeze out excess water. Spinach should be dry before you begin cooking.
Heat 1/2 cup olive oil in a deep sauté pan. Sauté the onions and green onions until tender.
Add the spinach, parsley, and dill, and cook for 5 to 10 minutes until the spinach is wilted and heated through.
Add the nutmeg and season with salt and pepper. If using frozen spinach, you will want to cook until excess moisture evaporates. Spinach mixture should be on the dry side. Remove from heat and set the spinach aside to cool.
In a large mixing bowl, combine the feta, eggs, and ricotta or cottage cheese.
Add the cooled spinach mixture and mix until combined.
Prepare the Phyllo
Combine the melted butter with the remaining 1/4 cup olive oil in a bowl.
Using a pastry brush, lightly grease two 9- by 12-inch rectangular pans.
Carefully remove the phyllo roll from the plastic sleeve. Most packages come in 12- by 18-inch sheets when opened fully.
Using scissors or sharp knife, cut the sheets in half to make two stacks of 9- by 12-inch sheets. To prevent drying, cover one stack with wax paper and a damp paper towel while working with the other.
Make the Spanakopita
Preheat the oven to 180degrees. Layer about 10 sheets of phyllo on the bottom of each pan making sure to brush each sheet with the butter-olive oil mixture.
Add half of the spinach mixture to each pan in an even layer and press with a spatula to flatten.
Layer another 10 phyllo sheets on top of the spinach mixture in each pan, making sure to brush each sheet well with butter-olive oil mixture.
Before baking, score the top layer of phyllo (making sure not to puncture filling layer) to enable easier cutting of pieces later. (You can place the pan in the freezer to harden the top layers and then use a serrated knife to make the cutting easier.)
Bake until the pie turns a deep golden brown. If the pie is frozen when you put it in the oven, you will need approximately 45 minutes of cooking time. If fresh, plan for approximately 20 to 25 minutes of cooking time.
Let cool for a few minutes and then slice and serve.
20 January 2021 | Raidis Estate
If the crazy year that was 2020 has taught us anything, it's that we only have a limited amount of time on this earth to enjoy and to experience, so we’d better make the best of the time we have.
So here are some ideas to grab 2021 by the kahunas and make it count.
Practice Gratitude Daily
By now you have probably heard of people writing down what they are grateful for daily, and maybe you shrugged it off as not something for you.
But the act of practising gratitude has been linked to increased happiness, and after the tough year everyone had in 2020 it might be time to re-wire the brain with a little bit of daily gratitude.
In 2021 practice spontaneity… within reason! After a glimpse of what it's like to be locked at home and have some of the privileges that we often take for granted taken away, it might be a great goal to throw caution to the wind and be a bit more spontaneous.
It doesn’t need to be anything extravagant, but you can take a quick overnight trip away with your partner, learn that instrument you have always been meaning to learn or just be a bit more spontaneous on the daily.
Have more fun
Don’t associate fun with just money and nights out.
You could have fun on a rainy day as a kid with two couches and a few blankets. It was called a castle, and you couldn't touch the lava.
Write a list of fun and simple things you can incorporate into your week.
Be More Accepting in 2021
This goes without saying, but we should all be more accepting.
Don’t like someone’s view on politics, realise they might not like yours. It is like the more we move forward in the 21st century, the more we think anything different than our views is wrong. So let's accept people differences in thinking.
And that goes for being a bit more accepting of ourselves as well. It's ok to cut yourself some slack and not always be firing on all cylinders all the time. You are only human, after all.
Let go of 2020
I know it's hard but try to let go of the year that was 2020 and move into 2021 with a shift in your attitude about how the year will pan out.
It certainly won't take away all of our problems, or make Coronavirus miraculously disappear but we get to choose every day how we let it affect us.
12 January 2021 | Raidis Estate
If you’ve still got the kids at home for school holidays or maybe just even a bit tired after being back at work at the start of the new year, you are going to be wanting to make the cooking easy as for the next couple of weeks.
These fish burgers are delicious and pair perfectly with our Sauvignon Blanc.
What you’ll need:
Crumbed fish burgers
500-gram skinless firm white fish fillets, sliced into 8 portions
1/2 cup plain flour
2 eggs, whisked
1/2 cup panko breadcrumbs
Vegetable oil, for shallow frying
4 Burger Buns
Fries, to serve
Slaw and mayo
1/2 small red cabbage, finely shredded
1 carrot, grated
2 green onions, finely sliced
1/2 cup mayonnaise
2 tablespoon lemon juice
2 teaspoon chopped dill
1 long red chilli, seeded, finely chopped
Coat fish in flour, shaking off excess. Dip in egg and coat press into breadcrumbs to coat. Place on a tray and chill until required.
Meanwhile, in a large bowl combine cabbage, carrot and green onion.
In a small bowl, whisk mayonnaise and lemon juice until smooth. Stir dill and chilli through. Season.
In a large frying pan heat oil on high until a few crumbs when added. Fry fish 2 minutes each side until golden and just cooked through. Drain on paper towel.
Fill rolls with slaw and fish pieces. Top with mayo and serve with fries.
5 January 2021 | Raidis Estate
As we settle into a new year full of new possibilities, it only fitting that we explore some fresh and scrumptious dishes to cook at home.
This Chinese Salt and Pepper Squid is something that you will want to cook over and over, very morish and a definite crowd-pleaser.
What you’ll need:
2 large whole squid, cleaned and cut into pieces or 400g (14 oz) pre-cleaned calamari tubes sliced into rings
1 tbsp Sichuan peppercorns
1 tbsp black peppercorns
1 tbsp sea salt
¼ cup plain flour
¼ cup of rice flour
2 garlic cloves, roughly chopped
4 spring onions (scallions), finely sliced
1 large red chilli, finely sliced
Vegetable oil for deep frying and stir-frying
Lime wedges to serve
Dry roast the peppercorns in a frying pan over medium-high heat for 3-4 minutes or until fragrant. Use a mortar and pestle to grind the peppercorns and the salt to a fine powder. Transfer to a small bowl.
Pour enough oil to deep fry into a wok or saucepan over high heat.
Combine the plain flour and rice flour in a large bowl. Pat the squid pieces with a paper towel to remove excess moisture. Generously season the squid pieces with the salt mixture.
Coat pieces of squid in the flour. When the oil is hot, fry the squid in batches for 2-3 minutes or until light golden in colour. Drain on paper towel.
Heat 1 tsp of vegetable oil in a clean wok or frying pan. Add the garlic, spring onion and chillies and stir-fry for 30 seconds.
Add the squid pieces and a little more of the salt mixture and stir-fry until well combined. Transfer to a serving plate. Serve with lime wedges.
30 December 2020 | Raidis Estate
If your house is anything like ours was on Christmas morning, it looks like an explosion of wrapping paper after all the presents have been enjoyed by the little and big kids alike and you might be thinking… what a waste of all that wrapping paper.
If you've got kids to keep entertained this summer holidays and a creative streak, then these are some ways to recycle and reuse that leftover wrapping paper.
Wrapping paper cards
Cut your favourite wrapping paper into shapes and strips and glue them to the outside of a blank card to make more personal greeting cards for Christmas time next year.
Make wrapping paper bunting
Got an event coming up that you might like to celebrate with some homemade decorations?
Why not make some wrapping paper bunting.
Shred-it into paper confetti
Messy, but oh so delightful.
Use a paper shredder to make festive confetti for your next party. That shit will get everywhere, but it will look festive, that's for damn sure.
Use discarded paper to line a box containing something fragile
Leftover wrapping paper makes the perfect packing material if you need to send gifts or items in the mail.
Construct and hang decorative streamers
Streamers for kids’ parties or even just a craft exercise to do with the kids.
A hole punch and some string + your leftover wrapping paper = beautiful party decorations for your next bash, or just because.
Line plain bookshelves or plain drawers
If you have some bare looking shelves in your kid's rooms or office, wrapping paper can brighten things up.
You can also line plain draws to make them a bit brighter; all you will need is some craft glue, a ruler and that leftover paper.
21 December 2020 | Raidis Estate
We all want less waste in general these days and creative ways to re-purpose some of that Christmas Turkey leftover from Christmas Day!
Keep the fun rolling this year on Boxing Day with a delicious Turkey and Avocado salad which will make the perfect lazy lunch at home or packed up and down at the beach or for a lighter style dinner after the madness of Christmas.
What you’ll need:
1 garlic clove, finely chopped
100ml olive oil
3 x 5mm-thick sourdough slices
2 tsp red wine vinegar
2 tbs whole berry cranberry sauce
2 celery stalks, shaved
120g mixed baby salad leaves (mesclun)
400g cooked, cooled turkey meat, sliced or shredded
1/4 cup (35g) slivered almonds, toasted
1 avocado, halved, sliced
Preheat the oven to 200°C. Combine the garlic and 1/4 cup (60ml) oil in a bowl. Season and brush over the bread slices. Place the bread on a baking tray and bake for 15 minutes or until golden and crisp. Set aside to cool.
For the dressing, place the vinegar, cranberry sauce and remaining 2 tbs oil in a bowl. Season and whisk to combine.
To serve, assemble the remaining ingredients on a platter and break the croutons over the salad. Drizzle with the cranberry dressing to serve.
15 December 2020 | Raidis Estate
Can you believe it’s almost Christmas?
What a year 2020 has been, and it’s time to celebrate saying a big goodbye 2020 and hello 2021.
These Christmas cocktails are delicious and will have all the adults at your Christmas day celebration happy and enjoying life.
What you’ll need:
60ml of London dry gin
¾ ml fresh lemon juice
¾ ml simple syrup
60ml of Champagne
Long spiral lemon twist (for serving)
Combine gin, lemon juice, and simple syrup in a cocktail shaker. Fill shaker with ice, cover, and shake vigorously until outside of shaker is very cold, about 20 seconds.
Strain cocktail through a Hawthorne strainer or a slotted spoon into a large flute. Top with Champagne; garnish with a lemon twist.
8 December 2020 | Raidis Estate
The big day (Christmas) is fast approaching. You might be hosting Christmas lunch at your place or heading to family and friends' places for the day.
And if you are heading to someone's house, turning up with one of these beautiful, delicious and decadent Red Velvet Christmas Cakes is bound to get you a future invite and will keep everyone happy.
What you'll Need:
3 cups of cake flour
1 teaspoon baking soda
2 tablespoons unsweetened natural cocoa powder
1/2 teaspoon salt
1/2 cup unsalted butter
2 cups granulated sugar
1 cup canola or vegetable oil
4 large eggs, room temperature and separated
1 Tablespoon pure vanilla extract
1 teaspoon distilled white vinegar
Liquid or gel red food colouring
1 cup of buttermilk
Cream cheese frosting
450g full-fat block cream cheese, softened to room temperature
3/4 cup unsalted butter
5 and 1/2 cups confectioners' sugar
1 and 1/2 teaspoons pure vanilla extract
Pinch of salt, to taste
Preheat oven to 180c Grease two 9-inch cake pans line with parchment paper, then grease the parchment paper.
Make the cake: Whisk the flour, baking soda, cocoa powder, and salt together in a large bowl. Set aside.
Use a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until combined, about 1 minute.
Add the oil, egg yolks, vanilla extract, and vinegar and beat on high for 2 minutes. (Set the egg whites aside.)
With the mixer on low speed, add the dry ingredients in 2-3 additions alternating with the buttermilk. Beat in your desired amount of food colouring just until combined.
Gently fold into the cake batter. The batter will be silky and slightly thick.
Divide batter between cake pans. Bake for 30-32 minutes or until the tops of the cakes spring back when gently touched, and a toothpick inserted in the centre comes out clean. If the cakes need a little longer as determined by wet crumbs on the toothpick, bake for longer.
Remove cakes from the oven and cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
Make the frosting
In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes. Add the confectioners' sugar, vanilla extract, and a pinch of salt.
Beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes until thoroughly combined and creamy. Add more confectioners' sugar if frosting is too thin or an extra pinch of salt if frosting is too sweet. Frosting should be soft, but not runny.
Assemble and frost
Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard or crumble over the finished cake. Place 1 cake layer on your cake stand or serving plate.
Evenly cover the top with frosting. Top with 2nd layer and spread remaining frosting all over the top and sides.
Refrigerate the cake for at least 30-60 minutes before slicing. This helps the cake hold its shape when cutting.
1 December 2020 | Raidis Estate
As we head towards Christmas, it's an excellent chance to lead into the holiday season with a bit of love and kindness in mind.
It’s been a rough year for a lot of people and as we head toward the end here are some ways to add a little kindness back into the world.
Buy gifts that give back to communities in need
Supporting local business is more important than ever at the moment, and you can make a real difference in the lives of others this year by purchasing presents from businesses and services doing it tough. It could be buying vouchers from local businesses such as bookstores, restaurants or locally-owned shops.
It’s true what they say; when you buy from a small business an actual person does a happy dance.
Volunteer your time in your community
Roll up your sleeves and assist a charity during its busiest time of the year. This year volunteers are down due to vulnerable members of the community not being able to volunteers as they usually are able too.
Lend a helping hand if you can spare some time.
Invite a friend for Christmas lunch
We have all gotten a taste of what it's like to be isolated and or lonely this year, and that is why it's vital to reach out to your friends and colleagues who may not have anyone to spend Christmas day with.
Invite a friend over to share the day with your family.
Make a donation
Donations to local charities are really down this year as a lot of people struggle with financial fatigue and stress. If you can this year, donate to a local charity. Every little bit counts, no matter how small.
When you are out shopping, at a restaurant or café, try and be extra kind this year. It's been a tough year and a kind smile, a compliment or keeping your frustration in check if you have to wait in a cue for a little longer than usual this year goes a long way.
Try and treat others how you would like to be treated yourself.
24 November 2020 | Raidis Estate
If you haven't already started thinking about Christmas Day and what you will be serving at your table well, now is the time.
Bringing your family together on Christmas Day is an important time of the year, and with all that has been going on in the world, this year it has even more relevance.
This Roast Duck recipe is an excellent alternative to doing a big ol’ Turkey.
What you’ll need:
1.5kg potatoes peeled and thinly sliced
2 onions thinly sliced
500ml chicken stock
1 x 2kg whole duck, giblets removed
1 clementine, cut in half
1 cinnamon stick
½ tsp Chinese five-spice powder
1 head Savoy cabbage, leaves shredded
50g dried cranberries
Sea salt and freshly ground black pepper
For the cranberry apple sauce
2 apples, peeled, cores removed, roughly chopped
200g fresh cranberries
5 tbsp cider
2-3 tbsp caster sugar, to taste
Arrange the shelves of your oven so that there is space for the duck at the top and the potatoes on the shelf immediately underneath. Preheat the oven to 180C.
Layer the potatoes and onions in a large roasting dish, seasoning each layer with salt and freshly ground black pepper. Pour over the stock, flattening the top layer down.
Place the potatoes onto the lower shelf in the oven.
Pierce the duck skin all over with a fork and stuff the neck end of the cavity with the clementine halves and cinnamon stick. Rub the five-spice powder all over the skin and season with salt and freshly ground black pepper.
Place the duck directly onto the oven rack above the potatoes, so that the juices from the duck will drip onto the potatoes as they cook.
Roast for 1½-2 hours, or until the duck is cooked through and the potatoes are tender and golden-brown.
Meanwhile, for the spiced cranberry apple sauce, bring the apples, cranberries and cider to the boil in a frying pan. Reduce the heat until simmering and simmer for 10 minutes, stirring occasionally, until the cranberries have burst, and the mixture has thickened.
Season, to taste, with sugar, if too tart, then pour the sauce into a serving bowl and set aside.
When the duck is cooked, remove it from the oven and set aside to rest for 10 minutes on a serving platter while you cook the cabbage.
Pour enough water into the bottom of a large frying pan to reach 1cm/½ in up the sides of the pan. Add half of the butter and bring to the boil.
When the butter has melted, add the cabbage and boil until it has just wilted, stirring occasionally. Add the dried cranberries and cook for another 1-2 minutes, or until most of the water has evaporated, then season, to taste, with salt and freshly ground black pepper.
To serve, spoon the wilted cabbage onto a serving platter and lay the roast duck on top. Serve the potatoes and sauce alongside.