Each month we bring you a classic South African recipe using some of the products found on our website
Chicken Liver Peri-Peri Gatsby
Local is lekker… a Cape Town original vamped up with South African-Potruguese spiciness. Recipe courtesy Crush Mag Online
Wine Pairing: Ernie Els Cabernet Sauvignon
400 g chicken livers, cleaned and soaked in milk for 1 hour
1⁄3 C (80 ml) Peri-Peri oil
200 g onions, chopped
6 garlic cloves, crushed
8 chillies, sliced
2 bay leaves
6 thyme sprigs
2⁄5 C (100 ml) white wine
1⁄3 C (80 ml) white wine vinegar
1.2 kg tomatoes, chopped
2 Tbsp (30 ml) tomato paste
juice of 1 lemon
1 C (250 ml) chicken stock
2 tsp (10 ml) cayenne pepper
2 tsp (10 ml) paprika
3⁄5 C (150 ml) sour cream, optional
salt & pepper
2-4 tsp (10-20 ml) Worcestershire sauce
handful of parsley, chopped
2 baguettes or 4 foot-long rolls
butter for spreading
2 tomatoes, sliced
2 baby gem lettuces, cleaned and washed
400-600 g potato fries, cooked
2⁄5 C (100 ml) mayonnaise
Dusting the livers in seasoned flour is an optional step. Livers that have been dusted in seasoned flour and fried will thicken the sauce. The livers can be fried without being dusted, if preferred. Slice the livers in half (if dusting, do so at this point) and then fry in Peri-Peri oil and butter. Do not overcrowd the pan and fry in batches. The livers should caremelise but not cook all the way through. Remove from the pan and set aside.
To Make the Sauce: Heat the Peri Peri oil and sauté the onions, garlic, chilli, bay leaf, thyme and clove. Cook over a moderate heat for about three minutes. Deglaze the pan with wine and vinegar, add the tomatoes, tomato paste, lemon juice, stock and remaining spices. Cook the tomatoes (this should take about 40-50 minutes) reducing the sauce until thickened. (If using cream, add at this stage and simmer for an extra 5 minutes before adding the livers.)
Blend with a stick blender until smooth (can be left slightly chunky if preferred). Adjust seasoning and add the Worcestershire sauce.
Add the livers to the sauce and warm gently – be careful not to overcook, the livers still need to be a little pink on the inside.
Add the chopped parsley just before serving.
To Assemble: Slice the baguette or rolls and butter each side. Season the tomato and lay on the roll and top with lettuce. Add the livers and a portion of fries, drizzle generously with mayonnaise and serve with extra fries on the side.
Milk tart phyllo cups
Recipe courtesy of Cupcakes & Couscous
Wine Pairing: Graham Beck Sparkling Brut
6 sheets phyllo pastry
60 g butter, melted
12 hole muffin pan
2 large eggs
1/4 cup castor sugar
2 Tbs cornflour
450 ml milk
2 medium sized cinnamon sticks
1 Tbs butter 1/2 tsp vanilla extract
CINNAMON SUGAR TOPPING:
2 Tbs castor sugar
Thaw the phyllo pastry as per the instructions on the packaging. Unroll the sheets, cover with the plastic sheet provided and cover with a clean, damp tea towel. Preheat your oven to 160°C and grease the muffin pan. Lay a single sheet of phyllo pastry on your work surface. Brush lightly with melted butter. Place another sheet of pastry on top. Repeat the process until you have used all 6 sheets.
Cut the phyllo stack into 12 pieces (4 x 3 strips). Press each piece gently into the muffin pan and bake for 20-25 minutes until golden and crispy. Set aside to cool while you make the custard.
To make the custard: Whisk the eggs and sugar together for a minute until pale. Whisk in the cornflour. Heat the milk and cinnamon sticks together in a small saucepan until the milk has just reached boiling point. Remove the cinnamon sticks. Carefully pour half of the hot milk into the egg mixture while whisking. Then pour the egg and milk mixture back into the saucepan that has the remaining milk. Return the saucepan to the heat and stir for about 5 minutes, until the custard is thick and slightly darker in colour. Remove the custard from the heat and whisk in the butter and vanilla extract. Leave to stand for 15 minutes, giving it a good whisk every 5 minutes. Spoon the custard into the phyllo cups and leave to cool and set.
For the topping:
Just before serving combine the castor sugar and cinnamon in a small bowl. Sprinkle about half a teaspoon of cinnamon sugar over one of the milk tart cups and give it a gentle shake to get the sugar into an even layer. Use a small creme brûlée torch to torch the sugar until golden and caramelised. Repeat with the remaining cups. Serve immediately.
Beer and ribs with roast butternut salad
Wine Pairing: Thelema Merlot 2014
Recipe Courtesy Luke Dale- Roberts: Considered a foodie visionary by most, Luke Dale-Roberts is the mastermind behind SA's number one restaurant, The Test Kitchen, as well as The Pot Luck Club.
1 kg beef shortribs
For the stock:
1.5 litres dark beer
2 cloves garlic, peeled
1 x 10 cm ginger piece, peeled
1 onion, quartered
1 stick cinnamon
2 star anise
3 T soya sauce
1 pinch sugar
For the beer glaze:
2 cups dark beer
1 T molasses
100 g treacle sugar
2 cloves garlic, peeled
1 x 5 cm ginger piece, peeled
For the roast butternut salad:
1 butternut, peeled and cubed
30 g butter
4 sprigs thyme
100 g sunflower seeds
50 g rocket leaves
For the dressing, whisk:
1 1/2 T elderflower cordial
1 lemon, juiced
1 T Dijon mustard
1/2 cup vegetable oil
Place the ribs in a pressure cooker and cover with the stock. Cook at high pressure for 1 hour and 10 minutes. Once the ribs are soft, remove from the liquid and submerge in the beer glaze. Chill the ribs for 2 hours or overnight.
Preheat the oven to 200°C. Remove the ribs from the glaze and slice into individual portions. Heat a non-stick pan and caramelise the ribs on all sides and finish in the oven until heated through.
To make the stock, place the beer, garlic, ginger, onion, cinnamon, star anise, soya sauce and sugar in a large saucepan and bring to a boil. Remove from the heat, cool to room temperature and strain.
To make the beer glaze, place all the ingredients into a large saucepan and simmer until slightly thickened, remove from the heat and set aside to cool. The mixture will continue thickening while standing.
To make the roast butternut salad, preheat the oven to 200°C. Roast the butternut with the butter and thyme until soft and golden brown. Toast the sunflower seeds in a dry frying pan until slightly golden, then toss with the rocket and butternut.
To serve, place the roasted ribs onto the salad and drizzle with the dressing.
Lamb Shanks with Chakalaka
Wine Pairing: Waterford Cabernet Sauvignon Magnum 2014 (1.5L)
6 small lamb shanks
Sea salt and freshly ground black pepper, to taste
4 T oil
1 cup beef stock
1 cup red wine
For the chakalaka:
2 T sunflower oil
1 onion, chopped
3 cloves garlic, minced
1 T mild masala curry powder
1 green pepper, chopped
2 carrots, grated
2 T tomato paste
3 tomatoes, grated
1 x 410 g can baked beans
Sea salt and freshly ground black pepper, to taste
Preheat the oven to 180°C. Rinse the lamb shanks under cold water and pat dry with kitchen paper. Season with salt and pepper. Place the oil in a pan over a medium-high heat, then brown the shanks in batches. Transfer to a roasting pan.
Cover the pan in foil and roast for 1 hour.
To make the chakalaka, heat the oil in a saucepan. Add the onion and garlic, cook for 1 minute, then add the curry powder. Stir until fragrant, then add the green pepper, carrots, tomato paste and tomatoes. Add the beans and season.
Pour the chakalaka over the lamb shanks and mix gently. Pour over the beef stock and wine. Cover and continue cooking for 40 minutes, or until the shanks are tender.
Rooibos Ice Tea
Recipe Courtesy Crush Online Magazine
This proudly South African iced tea will keep you cool on a warm summers day
1 litre filtered water
4 rooibos tea bags
4 tsp (20 ml) agave nectar
½ lemon, sliced
½ lime, sliced
1 C (250 ml) pure pomegranate juice
15 fresh mint leaves
Boil the filtered water and allow to cool for three minutes. Add the tea bags, agave nectar, lemon and lime slices and set aside to cool completely. Remove the tea bags, pour into a big glass jug filled with ice, top with pomegranate juice and mint leaves. Serve chilled.
Recipe Courtesy Jan-Hendrik van der Westhuizen, South Africa’s France-based Michelin-starred chef.
Wine Pairing: Raats Original Chenin Blanc 2017
10 rooibos tea bags
2 kg potatoes, peeled and cubed
1 t hickory liquid smoke
200 g bacon, cut into small lardons
2 T condensed milk
250 g double-cream plain yoghurt
200 g gherkins, finely chopped
a handful chives, chopped, plus extra to garnish
5 free-range eggs, hard-boiled
Truffle oil, for drizzling
Infuse the tea in water to make a strong rooibos stock. Add the potatoes and cook until al dente. Drain, drizzle with the liquid smoke and set aside. Skip this step if you don't have liquid smoke lying around...
Cook the bacon in a hot pan until crispy. Whisk the condensed milk and yoghurt together, then add the gherkins, chives, potatoes and bacon and mix until just combined. Season to taste.
Grate the eggs and mix into the potatoes. Garnish with chives and a drizzle of truffle oil.
Wine Pairing: Waterford Pecan Steam Sauvignon Blanc 2017
500 g pumpkin or butternut, peeled and cut into chunks
150 g cake flour
½ t salt
1 t ground cinnamon
2 star anise
2 t baking powder
2 large free-range eggs
vegetable oil, for deep-frying
Icing sugar, for dusting
Cinnamon sugar, for dusting
Bring a saucepan of water to a boil, then add the pumpkin or butternut chunks and cook until very tender. Drain and allow to cool. Add, along with the flour, salt, ground cinnamon, star anise, baking powder and eggs, to a blender and blend.Heat the oil in a large saucepan over a high heat. When hot, carefully drop in spoonfuls of the fritter mixture, taking care not to overload the pan.Fry until cooked through and golden, then drain on kitchen paper. Dust with icing sugar and cinnamon sugar and serve immediately.
Recipe courtesy Melkos & Merlot Blog
Wine Pairing: Waterford Pecan Stream Pebble Hill 2014
2 cloves garlic, finely chopped
1 tsp smoked paprika
½ tsp chilli flakes (optional, or use less if you are sensitive)
1 tin tomatoes, chopped
¼ tsp salt
1 tsp brown sugar
2 fresh bay leaves
1 tsp fresh origanum (or ½ tsp dried)
3 tbs water
6 tbs olive oil
freshly ground black pepper, to taste
Italian parsley, chopped – for serving
parmesan or pecorino cheese – for serving
Fry the onion in 3 tbs olive oil until soft. Add the garlic, paprika and chilli and fry for a further two minutes. Add the tomatoes, sugar, salt, water, origanum and bay leaves. Cover and cook over a low heat for 20 minutes. If it gets too dry, add another tablespoon or two of water, but take care not to add too much, this is a thick sauce. While the sauce bubbles away, squeeze the boerewors filling from the casing. Shape into equal-sized small meat balls and fry in 3 tbs olive oil until nicely browned. Once cooked, add the meat balls to the sauce, taste for salt, remove the bay leaves and add a grinding of black pepper. Stir through and it’s ready. Serve with your favourite pasta Sprinkle with parsley and parmesan or pecorino.
Traditional Frikkadels (meatballs)
Wine Pairing: Kanonkop Kadette Cape Blend 2016
¼ cup milk
extra large pinch of white pepper
¾ tsp ground coriander
½ tsp nutmeg
large pinch of ground cloves
1 tsp salt plus one extra large pinch (weird, I know, but it does need that extra pinch!)
2 slices white bread, crusts cut off
800g beef mince (not super lean, you need a bit of fat)
½ cup of onion, grated not chopped
½ cup water
Use a fork, work fast and mess with the meat as little as possible. Combine the salt and spices with the milk. Add the bread and allow it to soak up all the milk. Then use a fork to break the bread up finely. Add this mixture to the mince along with the melted butter and onion and use the fork to bring it all together.
Smear the bottom of an ovenproof baking dish with butter (gran’s rectangular Pyrex dish is great for this). Use your hands to lightly shape large frikkadels. Place them in the baking dish and top each frikkadel with a small dot of butter. Add ½ cup of water to the baking dish and roast in a 190 degree Celsius oven for 35-40 minutes, basting the frikkadels once or twice with the pan juices. If it’s cooking dry, add a touch more water. Turn your grill on for the last five minutes to help them brown. Remove the frikkadels and cover with tinfoil to keep warm. Add a cup of water to the cooking liquid and turn it into a lush gravy by thickening it with a teaspoon of cornflour and a teaspoon of Bisto dissolved in a tablespoon of cold water. Serve with your favorite side dishes
Corn and beer bread
Wine Pairing: Ernie Els Big Easy Chenin Blanc 2017
500 g self-raising flour
1 x 400 g sweetcorn in water can, drained
1 t sea salt
1 x 375 ml beer bottle
In a mixing bowl, combine all the ingredients, adding the beer at the end, to form a smooth batter. Set aside in a warm place for 20 minutes, or until doubled in size. Transfer the mixture to a greased cast-iron pot and place on top of hot coals, placing extra hot coals on the lid. Bake for 1 hour, or until golden. Tip out of the pot and serve warm.
Chakalaka Prego Steak Sarmie
Wine Pairing: Ernie Els Big Easy Cabernet Sauvignon 2016
6 T olive oil
Vetkoek with biltong, cream cheese & preserves
Wine Pairing: Protea Shiraz 2015
360 g cake flour
Drunken Bird- Beer Can Chicken
Recipe Courtesy Justin Bonello
Wine Pairing: Ken Forrester Old Vine Reserve Chenin Blanc 2016
2 whole chickens
2 cans of South African Beer
4 gloves of garlic
whole black pepper corns
malden sea salt
a small sprig of flat leafed parsley
First off – get the heat up and light a fire in your Weber or Gas BBQ. This is a super simple recipe that combines two of our favourite pastimes – braaing and cracking a can.
Chuck the garlic, pepper and salt into your pestle and mortar and mung the flavours together. Now add a good splash of olive oil and parsley – just bruise the leaves. Use this marinade to give the birds a good old massage all over, inside and out.
When the coals are ready, crack open the beers, take a swig of each and perch the well-oiled birds upright on the open cans, wriggle them down so that they’re comfortable and the cavity is filled – we don’t want them falling over. Then settle them on the grid and close the Weber. Allow the chickens to cook for between 40 – 80 minutes. The secret here is that the beer boils and steams the flesh from the inside giving it that malty flavour and keeping it juicy while the Weber acts like a braai/oven and crisps the skin. Once the chicken is done to your liking, open some wine and enjoy!
Malva Pudding with Amarula Sauce
Wine Pairing: Allesverloren Fine Old Vintage 2011
Cape Malay Mussels with butternut, roast fennel and boiled leek
Recipe courtesy Reuben Riffel
Wine Pairing: Fat Bastard Sauvignon Blanc 2016. Delightfully dry, with a gorgeous fruit-focused character, this Sauvignon Blanc is a great match for creamy seafood dishes.
3 cups white wine
1 1/2 t sea salt
16 fresh mussels, in their shells
1 T curry powder
1 cup butternut, grated
1/4 medium onion, finely chopped
1 clove garlic, finely chopped
2 celery leaves
3/4 cup cream
Fresh fennel fronds, to garnish
For the roast fennel
1 bulb fennel, halved lengthways
2 t extra virgin olive oil
Sea salt and freshly ground black pepper
For the boiled leek
2 cups water
1 t sea salt
1 large leek, cleaned and quartered
Bring the wine and salt to the boil. Simmer the mussels in the wine until just cooked.Take the mussels out of the stock and remove from their shells while continuing to reduce the wine and mussel stock. Place 1½ cups stock into a clean pan. Add the curry powder, butternut, onion, garlic and celery leaves. Bring to a simmer and cook until the butternut is soft.
Add the cream and simmer until reduced a little. Add the roast fennel, leek and mussels. Heat through. Spoon onto plates, garnish with fennel fronds and serve immediately.
To prepare the roast fennel, preheat the oven to 180°C.
Place the fennel in a roasting dish, drizzle with olive oil and season. Cover with foil and roast until soft (about 18 minutes). Remove from the oven and slice into thin strips.
To prepare the boiled leek, bring the water and salt to the boil. Cook the leek in the water until soft. Remove and slice into thin strips.
Vegetable Curry Bunny Chow
Wine Pairing: Fleur Du Cap Unfiltered Semillon 2013. This fruity, well -balanced, full bodied wine will stand up to the flavours of the curry
Durban is home to one of the sunniest shores in South Africa, the largest Indian population outside of India and the best curries, friendly locals and, of course, the famous legendary street food, Bunny Chow.
1 cup red lentils
3 cups diced butternut; peeled and seeds removed
45 ml oil
1 onion; finely chopped
30 ml fresh ginger; finely grated
3 cloves garlic; finely grated
30 ml garam masala
5 ml cumin seeds
5 ml ground turmeric
10 ml ground coriander
1/2 tsp. ground peri-peri (optional)
2 cans chopped tomatoes
400 g zucchini; sliced
Salt and pepper
Handful of fresh coriander leaves; for topping
2 fresh loaves of white bread; cut into 3–4 pieces each, each piece hollowed out on one side
Recipe courtesy Jan Braai
Wine Pairing: It goes without saying that you serve these beauties with a glass of ice cold Methode Cap Classique. The South African – vastly superior – version of what the French call Champagne!
It's not a braai until the braai broodjies are served. The braaibroodjie (bbq toasted sandwich) is arguably the highlight of any braaing experience. Many South Africans braai meat simply as an excuse to also have braaibroodjies. Life is too short not to give them a try!
slices of fresh sourdough bread
Crosse & Blackwell mayonnaise
whole grain mustard
18 months matured cheddar
Ina Paarman's Sun-Dried Tomato Quarters
Go for an oval shape sourdough bread as opposed to a round one. This way all the slices will be the same size. Slice the bread fairly thin, the same thickness as normal toaster bread.
Lay out half of the bread slices on a cutting board and liberally spread with the mayonnaise and whole grain mustard.
Add the gypsy ham, slices of cheese, sun-dried tomatoes and chopped spring onions.
Add the top layers of bread and drip or spread olive oil on them.
Place in a hinged grid (toeklaprooster) and braai over medium-low heat coals. After the first turn, also spread olive oil on the other outside, the side which was at the bottom when you assembled the units. Continue to braai over the gentle coals, turning very often, until the cheese is melted and the braaibroodjies are golden brown on the outside.
Heritage T-Bone Steak with Pinotage Sauce
Wine Pairing: Any Pinotage in our range
It was Archbishop Desmond Tutu who famously said, “I like T-bone steaks because they are in the shape of Africa”. For this reason, the shape of it, you could argue that the T-bone steak is more South African than other cuts of steak. From this follows the clear logic that it’s the one to serve with a Pinotage sauce. Pinotage is our very own South African grape variety. In 1925 it was famously bred as a cross between Pinor Noir and Cinsaut by Professor Abraham Perold at Stellenbosch University. This meal then is a great part of our South African wine and braai heritage. The recipe was specifically designed not to use the whole bottle of Pinotage. This way you are left with some wine to drink during the braai after making the sauce!
4 T-bone steaks
1 tot butter
1 onion (chopped as finely as you can)
1 clove garlic (chopped very finely)
1 tsp fresh thyme leaves
1 tot flour
2 cups any red wine (but Pinotage is best)
½ cup beef stock
1 tot sugar
1 tsp balsamic vinegar
salt and freshly ground black pepper
Light a massive fire using your favourite braai wood. Open a bottle of Pinotage wine, pour yourself a glass and do some quality control.
Place a medium-sized flameproof pan over the fire. You want a pretty high heat but it must not be searing hot.
Melt the butter and then fry the finely chopped onion, garlic and thyme leaves for about 5 min until the onion is soft and starts to turn brown. Fry the onions first and add the garlic about 1 min before the next step as garlic actually fries much quicker than onion.
Add the flour and stir well, then immediately add the Pinotage, stock, sugar and vinegar. Mix well, bring to the boil and then boil over high heat to reduce the liquid by half. Stir often. Depending on the size of your pot and the heat of your fire, this should take 15 min. While the liquid is reducing, it should thicken and become a rich sauce. Season. When you’re happy with the texture of the sauce, remove from the fire.
While you’re waiting for the sauce to reduce in step 5, braai the steaks over very high heat for about 8 minutes. You can salt them before or during the braai. You only need to turn them once on the grid, in other words braai them once per side.
When the steaks are done medium rare, remove from the fire and serve with the Pinotage sauce poured over them.
MasterChef South Africa Koeksisters
Wine Pairing: Delheim Edelspatz Noble Late Harvest 2014, Allesverloren Port or even a chilled Sparkling Wine
For the syrup:
800 ml water
1,5 kg sugar
12,5 ml cream of tartar
40 ml lemon juice
For a yummy flavour, add a piece of dried ginger and a stick of cinnamon to the syrup when the lemon juice is added. The colder the syrup the better! Make it the day before and place in the fridge to ensure it is ice cold.
For the dough:
4 x 250ml (500g) cake flour
25ml baking powder
1/2 large beaten egg
Sift the flour and baking powder together in a bowl and then rub in the margarine with your fingertips.
Add the beaten ½ egg to the water and whisk to incorporate.
Make a well in the centre of the flour mixture. Pour in the water mixture and then start to mix until a smooth dough has formed. Knead thoroughly.
Cover with clingfilm and leave to rest for at least 15 minutes or up to 5 hours. Heat the oil to 160 °C.
Using an oiled rolling pin, roll out the dough on an oiled surface to a thickness of 5 mm. Cut the dough into rectangles of 6 x 15 cm. Cut each rectangle lengthways into 3 strips, leaving one side uncut. Plait the 3 strips and press the cut ends together firmly.
Deep Fry in batches of 6 in hot sunflower oil for 6–7 minutes, or until dark golden brown. Drain them for a few seconds on paper towels. Keep the rest of the koeksisters covered to prevent them from drying out.
Dip the koeksisters into the ice-cold syrup while they are still hot. Remove from the syrup with a slotted spoon and place on a wire rack.
Babotie (Pronounced ba-boor-tea, a national dish of South Africa is a delicious mixture of curried meat and fruit with a creamy golden topping, not dissimilar to moussaka)
Wine Pairing: Beyerskloof Pinotage 2015 It’s not easy to find a wine that can stand up to the full-bodied flavours of a rich curry-based dish, but South Africa’s uniquely-flavoured Pinotage can do just that. The deep red wine tinged with spicy notes of tobacco and fruity undertones of cherry and raspberry is an ideal match.
2 onions, chopped
2 T olive oil
2 T medium curry powder
1 t turmeric
2 t fresh ginger finely chopped
2 garlic cloves, finely chopped
2 T apple cider vinegar
1 t sugar
1 t sea salt
1 t freshly ground black pepper
1 kg beef mince
1 white bread thick slice
250 ml milk
3 eggs large
3 T chutney
50 g flaked almonds
3 bay leaves
Preheat the oven to 180°C.
Fry the onion in the olive oil until soft. In a bowl combine the curry power, turmeric, ginger, garlic, vinegar, sugar, salt and pepper and mix. Add to the onion and fry for two minutes.
Add the mince and stir well. Cook for about 5 minutes. In another bowl, soak the bread in the milk, remove the bread and reserve the leftover milk.
Mash the bread with a fork and add one lightly beaten egg and the chutney. Mix well and add to the mince mixture. Stir in the almonds, then transfer the mince to a buttered ovenproof dish. Smooth the top and bake for 1 hour.
Braaied Linefish with sticky apricot, vanilla and ginger glaze
Wine Pairing: Protea Dry Rosé 2016
For the sticky apricot, vanilla and ginger glaze, mix:
6 T apricot jam
1 x 4 cm ginger piece, finely chopped
1 lemon, juiced
1 vanilla pod, seeded
Drizzle the outside of the fish with olive oil, then season to taste.
Braai without turning over medium coals for 5 minutes on each side.
Brush the glaze onto the fish and continue cooking, turning often so the glaze doesn’t burn.
To make this dish in the oven, grill the fish and start glazing towards the end of the cooking process. Use any firm white sustainable fish. Spray the braai grid with cooking spray to prevent the fish from sticking.
Sticky Chicken Winglets with Blue Cheese Dip
Recipe courtesy Ina Paarman
Wine Pairing: Beer! (You could pair with a Ken Forrester Chenin Blanc or the Graham Beck Sparkling Brut, but ultimately goes best with a cold South African Beer)
16-24 chicken wings
2 t (10 ml) Ina Paarman’s Chicken Spice
1 cup (250 ml) Ina Paarman’s Sticky Marinade
Blue Cheese Dip
1 x 300 ml Ina Paarman’s Blue Cheese Dressing
1/2 cup (125 ml) fresh cream
100 g crumbled blue cheese
Cut the wings in half through the ‘elbow’ joint. Toss the wings first with Chicken Spice and then the Sticky Marinade. Leave covered in the fridge overnight or for at least 3 hours. Bake open in a 190C oven for 45 minutes or braai or grill slowly while basting and turning regularly. Excellent with Blue Cheese Dip, flash-fried cherry tomatoes, garlic bread and a green salad. Mix the Blue Cheese Dressing with the fresh cream and crumbled blue cheese.
Peppermint Crisp Tart
Recipe courtesy Abigail Donnelly, Woolworths Taste Magazine
Wine Pairing: De Wetshof Limestone Hill Unwooded Chardonnay 2016
200 g Tennis biscuits
125 g butter, melted
1 cup cream, whipped to soft peaks
360 g can Nestle Caramel Treat
150 g Peppermint Crisp chocolate, roughly chopped
Candy floss, to decorate
Crush the Tennis biscuits and place in a blender with the melted butter. Blend together until the biscuits are fine and coated in the melted butter.
Press the biscuit crumbs into a 17 cm springform cake tin and chill for 30 minutes.
Stir 2 T whipped cream into the Caramel Treat, then spread over the biscuit crust. Spread the remaining cream over the tart.
Remove from the tin and scatter over the chocolate before serving.
Sosaties (Lamb Skewers) with Smoky Red Salsa
Recipe courtesy Reuben Riffel, Chef de Cuisine and Restaurateur, Reuben’s Restaurant, locations in Franschhoek, Cape Town, Robertson, Paternoster
Wine Pairing: La Motte Syrah 2012 (Lamb and Syrah is a match made in heaven—look for ripe, juicy selections that offer savory notes of bramble, fynbos and black pepper, framed by ample tannins and a satiny structure)
2 onions, chopped, plus 1 onion, quartered (optional)
3½ tablespoons canola oil or butter
3 cloves garlic, crushed and peeled
Grated ginger, equal in volume to garlic
3½ tablespoons curry powder
2½ teaspoons turmeric
2 cups malt vinegar
16 ounces smooth apricot jam
2½ teaspoons salt
4½ pounds leg of lamb, deboned, cleaned and cut into 1-inch cubes
4-8 fresh bay leaves, torn into pieces
1 pound dried apricots (optional)
2-4 peppers of your choosing, cut into pieces (optional)
To make marinade: Sauté onions in oil or butter for 4 minutes, or until soft and golden, but not brown. Add garlic, ginger, curry powder and turmeric. Sauté another 2 minutes. Stir in malt vinegar, apricot jam and salt, and heat until boiling. Remove from heat. Let marinade cool to room temperature.
Place meat in bowl. Add marinade and bay leaves. Toss to coat meat. Cover and marinate, refrigerated, for at least 12 hours, preferably 2–3 days. Stir meat every 8–12 hours.
To cook: Skewer meat, adding dried apricots and pieces of onion and peppers between lamb cubes, if desired. Braai for about 10 minutes, turning a few times in closed, hinged cooking basket. Serve with Smoky Red Salsa. Makes 10 skewers.