Angela Day. Grapes. 130115. Picture: Chris Collingridge 805
Angela Day. Grapes. 130115. Picture: Chris Collingridge 805

Go with grapes - recipes

By Angela Day Time of article published Jan 26, 2015

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Go on, grab a bunch of grapes next time you are at the shops and use them to make some delectable treats for the family.

Here are six great ideas for creating a grape gourmet feast.

Pork loin with grapes

Serves 6

1kg boneless pork loin

15ml chopped fresh thyme

30ml chopped fresh parsley

30ml chopped fresh rosemary

15ml chopped fresh sage

30ml Dijon mustard

125ml olive oil

salt and pepper

250g streaky bacon

500g baby potatoes, washed

125ml white wine

180ml chicken stock

1 red onion, cut in wedges

500g red seedless grapes, cut into small bunches

Place the pork in a bowl.

In a jug, whisk together the herbs, mustard, olive oil, salt and pepper.

Pour over the pork and coat with the marinade. Cover and refrigerate for at least 4 hours.

One hour before cooking, bring the pork to room temperature.

Preheat oven to 180°C. Place the pork and marinade in a roasting pan.

Cover with a layer of bacon. Place the potatoes around the meat.

Pour in the wine and stock. Roast for 40 minutes.

Remove and add the onion and grapes and roast for a further 20 minutes, until the meat is cooked and the potatoes are tender.

Remove from the oven and rest for 5 minutes before slicing.

Serve with the potatoes, onion and grapes.


Cream cheese grape balls

Makes 24

250g cream cheese

30ml finely chopped crystallised ginger

12 green grapes

12 red grapes

250ml pecan nuts, toasted and finely chopped

In a bowl, blend together cream cheese and ginger with a fork until thoroughly combined.

Place a sheet of baking paper on a baking tray.

Measure enough cream cheese mixture to wrap around each grape, then roll in your palms to evenly coat grape.

Place each grape on the prepared tray and refrigerate for about 15 minutes.

Roll each grape in the pecans until evenly coated and return to the baking paper.

Chill again before serving.

Moroccan-spiced chicken and grapes

Serves 4-6

2 onions, halved and sliced

4 large carrots, peeled, halved and sliced

60ml olive oil

1 kg chicken thighs and legs

45ml Moroccan rub

5ml salt

500g black grapes

200g green olives, pitted

Preheat oven to 180°C.

Combine the onions and carrots with 30ml olive oil in a bowl and toss well. Arrange in an oven pan.

In a separate bowl, pour the remaining oil over the chicken. Rub the Moroccan rub and salt all over the chicken then place on top of the carrots and onions.

Roast for 30 minutes, stirring half way.

Remove and add the grapes and olives. Roast for a further 15-20 minutes, until the chicken is cooked through.

White grape gazpacho

Serves 6

250ml stale ciabatta, crusts removed and cut into 2cm cubes

340ml tin of sparkling apple juice

125ml almond flakes, lightly toasted

half an English cucumber, peeled, seeded and diced

1 green apple, peeled, cored and chopped

375ml white seedless grapes

5ml chopped garlic

45ml sherry vinegar

80ml olive oil

250ml buttermilk

salt and pepper

Soak the bread in the apple juice until soft.

Place in a blender with the almonds, cucumber, apple, grapes and garlic. Blend until smooth.

Add the vinegar, olive oil and buttermilk and blend until well combined.

Season to taste.

Press the mixture through a sieve and chill well.

Serve garnished with a drizzle of olive oil, sliced grapes and toasted flaked almonds.

Flat bread with blue cheese and grapes


Makes 2

500ml cake flour

10g instant yeast

5ml salt

15ml sugar

30ml chopped rosemary

30ml olive oil

warm water to mix

seedless grapes

salt flakes

125g creamy blue cheese

honey to drizzle

Combine the flour, yeast, salt, sugar and rosemary in a bowl and mix to combine.

Add the olive oil and enough warm water to form a dough that is soft but not sticky.

Knead well until smooth. Place the dough into an oiled plastic bag and leave to rise until doubled in size.

Remove the dough from the bag and divide into two portions.

Roll out each portion and place on a baking tray. Cover and leave to rise for about 30 minutes.

Press grapes into the surface and sprinkle with salt. Bake at 220ºC for 10 minutes until the base is golden brown.

Remove from the oven and sprinkle with blue cheese and drizzle with honey.

Return to the oven for 2-3 minutes or until the cheese is melted.

Remove and serve warm.


Grape and almond cake

250ml Greek yoghurt

125ml olive oil

3 eggs

grated rind and juice of 1 lemon

125ml castor sugar

310ml cake flour

180ml ground almonds

10ml baking powder

about 250ml red grapes

30ml honey, warmed

Combine the yoghurt, olive oil, eggs, lemon rind and juice in a large bowl and mix well.

Add the castor sugar, flour, almonds and baking powder.

Pour the mixture into a well-greased 25cm loose-bottom quiche tin.

Press the grapes into the batter. Bake at 180°C for 30-40 minutes until a skewer inserted into the cake comes out clean.

Brush with the warm honey and cool in the tin for 10 minutes before removing to a cooling rack.

Serve with whipped cream or Greek yoghurt.

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