H’AVILAH · Herencia Collection
Where Argentina meets Belgium.
Some wines invite you to linger a little longer at the table.
From Pampa El Cepillo, at the foot of the Andes, our Herencia collection finds new ways to be enjoyed alongside recipes inspired by everyday Belgian cooking.
Choose your wine and savour the moment. Three recipes for two, each suited to a different occasion.
01 · Berrinche de Herencia Chardonnay
Fish and prawns with a light leek and lemon cream sauce
A delicate, comforting dish inspired by Flemish vispannetje.
Berrinche de Herencia Chardonnay is fermented in contact with the grape skins. Notes of pear, green apple and pineapple combine with freshness and a lightly creamy texture.
Ingredients
- 350 g skinless, boneless white fish, such as fresh cod or hake
- 120 g raw prawns, peeled and deveined
- 1 medium leek, thoroughly washed and thinly sliced
- 120 ml cream
- 50 ml water
- 15 g butter
- ½ lemon
- 1 tablespoon chopped fresh parsley
- Salt and pepper
Method
- Soften the leekMelt the butter in a wide frying pan. Cook the leek over a low heat for 6–8 minutes until tender, without letting it brown too much.
- Make the sauceAdd the cream and water. Simmer gently for 3–4 minutes until the sauce begins to thicken.
- Cook the fish and prawnsCut the fish into pieces about 3 cm across and add them to the sauce. Cook for approximately 4–5 minutes, then add the prawns and cook for another 3–4 minutes, adjusting the time according to their size. The fish should be opaque and flake easily, and the prawns should be fully cooked.
- Finish with lemon and parsleyRemove from the heat and add a little lemon zest and a teaspoon of lemon juice. Taste before adding more: the aim is a gentle freshness. Adjust the salt and pepper and finish with the parsley.
At the table
Serve in deep plates, keeping the fish and prawns visible. Offer some bread alongside to enjoy with the sauce.
02 · Berrinche de Herencia Pinot Noir
Chicken with mushrooms, prunes and thyme
Gentle flavours and a sauce that combines the character of mushrooms with a subtle touch of fruit.
Berrinche de Herencia Pinot Noir combines red fruit aromas with delicate herbal and spicy notes. Fresh, juicy and medium-bodied, it has a smooth texture.
Ingredients
- 2 chicken breasts, 150–180 g each
- 150 g mushrooms, quartered
- 4 pitted prunes, halved
- 1 small onion, finely chopped
- 150 ml vegetable stock
- 15 g butter
- 1 tablespoon olive oil
- 1 small sprig of fresh thyme
- Salt and pepper
Method
- Brown the chickenSeason the chicken breasts with salt and pepper. Heat the butter and oil in a frying pan and brown the chicken for about 2 minutes on each side. Remove and set aside.
- Cook the onion and mushroomsIn the same pan, cook the onion for about 5 minutes. Add the mushrooms and cook for another 5 minutes, until they release some of their moisture and begin to brown.
- Add the prunes and stockAdd the prunes, stock and thyme, then return the chicken to the pan. Cover and cook over a low heat for about 10–15 minutes, depending on the thickness. Use a food thermometer to check that the centre of the chicken reaches 75 °C for at least 30 seconds.
- Finish the sauceRemove the chicken once cooked. If the sauce is too thin, let it reduce uncovered for a few minutes. Remove the thyme sprig, adjust the salt and serve.
At the table
Arrange the chicken breast with the mushrooms and prunes around it, then spoon over a little sauce. Smooth mashed potatoes make a lovely accompaniment.
03 · Berrinche de Herencia Malbec
Entrecôte with herb butter and golden potatoes
Beef, a favourite at the Argentine table, meets a preparation inspired by Belgian brasseries.
Berrinche de Herencia Malbec combines expressive fruit with oak ageing. A wine with character, made for flavourful dishes and unhurried conversation.
Ingredients
- 2 beef entrecôte steaks, 180–220 g each and about 2.5–3 cm thick
- 400 g potatoes
- 30 g butter, at room temperature
- ½ small garlic clove, very finely chopped
- 1 tablespoon chopped fresh parsley
- 2 tablespoons olive oil
- ½ teaspoon sweet paprika
- Salt and black pepper
Method
- Roast the potatoesPreheat the oven to 220 °C, or 200 °C fan. Cut the potatoes into wedges and toss with most of the oil, the paprika and a pinch of salt. Roast for 35–45 minutes, turning halfway through.
- Make the herb butterMix the butter with the garlic, parsley and a pinch of salt. Shape into a small log using baking paper and chill in the fridge.
- Sear the steaksPat the steaks dry and season with salt and pepper. Heat a frying pan well with the remaining oil and sear both sides and the edges. Use 3–4 minutes per side as an initial guide, adjusting the cooking time to the thickness of the steaks and your preferred doneness.
- Rest and serveLet the steaks rest for 5 minutes. Place a slice of herb butter on each steak while still hot and serve with the golden potatoes.
At the table
Let the butter begin to melt over the steak and arrange the potatoes alongside. A simple presentation lets the ingredients take centre stage.