Cabernet Sauvignon Merlot Blend 750 ml Archives

Duck recipes

Braised duck leg with orange and tomato citrus gremolata

2 and 1/4 hours

Citrus recipes

Lemon posset with red-wine snow

10 minutes

Carrot recipes

Lamb shanks with buttery roast fennel and baby carrots

2½ hours

Stew recipes

Tomato risotto with fresh basil

45 minutes

Pomegranate-and-red-apple sangria

Chops recipes

Grilled Karoo lamb chops with creamed potatoes, ratatouille vegetables, pea and mint puree and lamb jus

10 minutes

Cooking with

Klein karoo springbok wellington with parsnip puree, baby root vegetables and red wine jus

10 minutes

Sauerbraten

3 1/2 to 4 hours

Sauerbraten

Difficulty Easy

Prep Time 30 minutes, plus 4-6 days marinating time

Cooking Time 3 1/2 to 4 hours

Ingredients

900 g brisket or rump
1 onion, cut into rings
4 peppercorns
2 cloves
1 small bay leaf
315 ml vinegar
315 ml red wine
375 ml water

For cooking:

4 T butter
Salt, to taste
315 ml hot water
Crust of bread or a little bit of gingerbread or ginger biscuits
1-2 T cornflour
1 T cold water

Method

Wash the meat, drain it well, then put it in a bowl with the onion and the spices. Cover it with the vinegar, wine and water and leave to stand for 4–6 days. It should be left in a cool place and stirred daily.

Remove the meat from the marinade and pat dry using kitchen paper. Melt the butter in a large saucepan and add the meat. Brown it on all sides, then add the salt.

Carefully pour in the water, add the crust of bread or gingerbread and leave to simmer gently with the lid on for 31/2 to 4 hours or until cooked through. Stir from time to time, adding water if necessary.

When the meat is cooked, serve it with the gravy in which it has been cooked, thickened with the cornflour that has been blended with the cold water.

Chicken-and-radish stew

Coconut and ginger sweet potato soup

Tuna-and-fennel pasta

Duck ragú pie

Venison pie

Braised duck leg with orange and tomato citrus gremolata

Lemon posset with red-wine snow

Lamb shanks with buttery roast fennel and baby carrots

Dad’s oxtail

Perfect beef lasagne

Tomato risotto with fresh basil

Pomegranate-and-red-apple sangria

Grilled Karoo lamb chops with creamed potatoes, ratatouille vegetables, pea and mint puree and lamb jus

Klein karoo springbok wellington with parsnip puree, baby root vegetables and red wine jus

Sauerbraten

Sauerbraten

Ingredients

Method