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.