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1. Ilva Spaghetti & Meat Sauce Ingredients
1x500g packet ILVA SPAGHETTI
30 ml olive oil or substitute
1 onion chopped
1 carrot, diced small
1 stalk celery, thinly sliced
3 garlic cloves, smashed & chopped
625g ground beef
1ml-crushed chillies (optional)
2mldried thyme
2mldried oregano
1 bay leaf
pinch of sugar
250ml Mukuyu Chadonnay or Mukuyu BIN 16
156ml CASHEL VALLEY TOMATO PASTE
Salt & white pepper to taste Method Heat oil in a deep saucepan. Add onion, carrot, celery and garlic. Cover and cook over a
medium heat for 3 minutes Add minced beef, mix well and continue cooking for four minutes. Do not cover. Add crushed chillies (optional), thyme, oregano, sugar, bay leaf and salt pepper to taste
and cook for 3 minutes. Stir in the CASHEL VALLEY chopped tomatoes, tomato paste, check and adjust seasoning.
Bring to the boil over a high heat. Reduce heat and simmer for about 1 hour, stirring
occasionally. Prepare the ILVA SPAGHETTI to instruction. Drain and keep warm. Pour over sauce and
serve. Serves 6 to 8
2. Ilva Genovese Noodles & Tuna Ingredients 50ml WILLARDS WHITE SPIRIT VINEGAR
15ml Chopped fresh parsley
125ml olive oil or substitute
5ml sugar
50 ml grated Parmesan cheese
1 spring onion, finely chopped
2 garlic cloves, smashed and chopped
750g ILVA GENOVERSE noodles
1x125 g can tuna fish in oil, well drained & flaked
1 small red pepper deseeded and diced.
Salt and pepper to taste
Large lettuce leaves for serving. Method Whisk well together WILLARDS WHITE SPIRIT VINEGAR, chopped parsley and olive oil. Add mustard, sugar, Grated Parmesan cheese, spring onion, garlic, salt and pepper to taste. Continue whisking until vinaigrette has thickened. Prepare Ilva Genovese noodles to instruction, drain and place together with remaining ingredients
in a salad bowl. Check and adjust seasoning, toss and serve on a bed of lettuce leaves. Serves 4
3.Ilva Stir Fry & Rice Noodles Ingredients 500g fillet steak
1x 500g packet ILVA RICE NOODLES
250 g sliced bacon
150g button or brown cap mushrooms
trimmed and sliced
3-4 spring onions, sliced
5ml freshly grated ginger
4 cloves garlic, smashes and chopped
5ml dried coriander
15ml soy sauce
10 ml WILLARDS SUPERFINE CORNFLOUR
5ml MADRAS curry powder
40 ml sunflower oil
10ml mixed spices
125ml plain white flour
Salt and freshly ground black pepper Method
Prepare the ILVA RICE noodles to instruction, drain & set aside.
Slice the fillet into thin strips and lightly dust on the WILLARDS SUPERFINE CORNFLOUR blended
with mixed spice. In a heated pan or wok, heat the oil. Fry 5 to 6 strips of fillet at a time, stirring often to ensure an
even texture. Place all the cooked strips on a paper towel and season well with salt. To the pan, add the sliced spring onion, bacon, garlic, ginger, coriander and curry powder and stir
fry for about 3.Add the ILVA RICE noodles and continue to stir fry on a high heat for 3 minutes. Remove from the heat and add the soy sauce and fillet. Stir gently and serve immediately with
freshly ground black pepper. Serves 4
4.Ilva Large Snail & Mushroom Bake
Ingredients 225g ILVA LARGE SNAIL noodles
25g butter or margarine
1 clove garlic, crushed
1 red pepper, deseeded and diced
225g brown cap mushrooms, trimmed and sliced
300g soft white cheese
75ml milk
salt and freshly ground black pepper
50g ham, diced
1 large egg, beaten
45ml fresh white WILLARDS breadcrumbs
50g grated cheddar cheese
fresh sprigs of parsley. Method Preheat oven to 200ºC Prepare the ILVA LARGE SNAIL noodles to instruction. Drain & set aside Heat the butter in a pan & fry the garlic, pepper and mushrooms, stirring frequently, until all the
vegetables soften. In a separate pan, gently heat the soft white cheese and milk, stirring until combined. Add the
ham, egg, mushroom mixture and ILVA LARGE SNAIL noodles. Spoon into an ovenproof dish and sprinkle over the WILLARDS breadcrumbs and grated cheddar
cheese. Bake in preheated oven for 20 minutes, covering lightly with foil if necessary, or until the top is
golden. Serve immediately, garnished with the fresh parsley sprigs. Serves 4
RED WINES MENU SUGGESTION 5.MENU: Stuffed Mushrooms
16 mushrooms caps
Wine Suggestion: Mukuyu Symphony Dry Red Filling: ½ cup fresh white breadcrumbs
½ cup finely grated Parmesan cheese
1 cup chopped ham
2 tablespoons capers, finely chopped
½ cup grated cheese
1 clove garlic, crushed
¼ cup finely chopped parsley salt and freshly ground black pepper lemon juice
2 tablespoons olive oil For serving: 8 slices cooked ham
6 lettuce leaves, 1 tablespoon lemon juice Carefully remove stalks from mushrooms. Chop stalks and mix chopped stalks with filling ingredients expect for seasoning, lemon juice and oil. Arrange mushroom caps in a buttered ovenproof dish. Season with a sprinkle of salt and pepper and a squeeze of lemon juice. Spoon filling evenly into caps, shaping a little. Sprinkle with olive oil and bake for 8minutes at 200ºC (400ºF) .Cut ham into circles with a scone cutter. Heat lettuce with lemon juice very gently in a covered saucepan until it has wilted. Place a ham circle under each mushroom cap and serve on a bed of lettuce.
6.Menu: Roast Beef With Peppercorn Crust
Roast pumpkin
Spinach cream salad
Citrus salad
Wine suggestion: Mukuyu Cabernet Sauvignon
3kg beef sirloin
2 teaspoons black peppercorns, coarsely ground
1 teaspoon dried green peppercorns,
½ teaspoon white peppercorns,
4 whole allspice, coarsely ground
½ teaspoon coarse salt
1 clove garlic crushed Sauce Reserved pan juices from roast
½ cup red wine
2 cups beef stock or broth
½ cup Madeira
1tablespoon corn flour
2 tablespoons Dijon mustard In a bowl, combine peppercorns and herbs. Rub into surface of the meat. Place in a roasting pan fat side up and bake at 250ºC (475º F) for 30 minutes. Reduce heat to 175ºC (350º F) and roast meat for approximately 2hours.It should be medium rare when done. Leave oven door ajar with oven off and allow to stand 20 minutes before carving. Reserve the pan juices for making the sauce. Skin the fat from the pan juices. Add red wine to the pan over a moderate heat. Cook until the liquid has reduced by half then transfer to saucepan. Add broth ¼ cup Madeira and boil 5 minutes .Mix cornflour with the remaining Madeira and add whisk into sauce. Bring to boil and cook until thickened to pouring sauce consisitency. Season and serve.
7.Menu: Pear Tart with Frangipani Cream
1 quantity of pate sucree or 2 sheets ready rolled short crust pastry
4 pears peeled and cored, cut into halves.
Syrup
2 cups water
1 cup sugar and a strip of lemon rind
Wine Suggestion: Sabistar Red
1 quantity of pate sucree or 2 sheets ready rolled short crust pastry
4 pears peeled and cored, cut into halves.
Syrup
2 cups water
1cup sugar and a strip of lemon rind Frangipani Cream: 120g unsalted butter
½ cup sugar
2 large eggs beaten
1 cup blanched almonds, ground
1-tablespoon flour, almond liquor or kirsch or almond essence Glaze ¾ cup apricot jam, warmed and sieved.
Line base and sides of a 25cm metal flan tin with pastry. Trim edges and bake blind at 200º Celsius (400º F) for 10 minutes. Cool before filling. Cook pears in the water, sugar and lemon rind, until just tender. Cool in syrup and then drain on paper towels. Cream butter and sugar together and add eggs a little at a time, beating well. Combine almonds, flour, and kirsch or almond essence together. Spoon half the Frangipani Cream over the pastry base. Arrange pear halves on this, cut side face down. Spread the remaining cream mixture around and over pears. Bake at 175º Celsius (350º F) for 40 minutes, until cream is set and golden brown. Brush with apricot glaze. Serve with whipped cream very lightly flavored with almond liqueur or cinnamon.
8.Chocolate Crunchies
Ingredients 2 ozs margarine
2 tablespoons golden syrup
2 ozs sugar
½ oz cocoa
2 ozs Willards Cornflakes Cornflakes/Crispies Put margarine, syrup, sugar and cocoa into the saucepan. Heat gently until the margarine has melted. Add the cornflakes and mix thoroughly with a wooden spoon until coated with the chocolate syrup. Place spoonfuls of the mixture into paper cases and leave for an hour until cold and set.
9.Fruit Jelly
Ingredients 1 packet Willards Jelly, 1 apple
1 orange
50g grapes
1 banana Place jelly in a small pan; add 125ml water and heat gently until stirring until jelly has dissolved. Pour into a measuring jug and make up to 375ml with cold water. Place in fridge to begin setting. Prepare and chop up the fruit and stir into jelly. Pour into a mould or serving dishes. Leave in fridge to set.
10.Yankee Doodle Triple Decker
Ingredients Cut slices of bread for sandwiches and butter lightly. Spread one slice of bread generously with
Willards Peanut Butter, another slice with Sun Jam or Top Jam or Border Streams Marmalade and
the last slice with a delicious layer of Willards Spuds or Chompkins crisps. Put each slice on top of each other to complete your Yankee- DoodleTripke Decker.
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