white wine Archives

Casadielles

15 minutes

Salmon with wilted lettuce and pea salad and minted creme fraiche

5 - 10 minutes

Roast quail wrapped in vine leaves with grapes and herbed orzo

30 minutes

La Vignarola

25 minutes

Coconut recipes

Oriental-style prawn laksa

1 hour

Miso and corn chowder

1 hour

Risotto recipes

Basic risotto

1 hour 40 minutes

Egg recipes

Beetroot gravadlax with beetroot pickled eggs

45 minutes, plus marinating and pickling time

Roast leg of lamb with tomato and beans

1 hour

Lamb shoulder with herb dumplings

4 hours

South African

Cape Malay mussels

30 minutes

Mielie recipes

Boerewors tartare

10 minutes

Boerewors tartare

Serves 4

Difficulty Easy

Prep Time 35 minutes, plus marinating time

Cooking Time 10 minutes

Ingredients

2 T coriander seeds
1 t black peppercorns
2 T cloves
A few sprigs thyme
g 800 free-range beef sirloin
2 T wine or grape vinegar
A few drops olive oil

For the sheba:

4 ripe tomatoes, diced
1½ T tomato paste
1 x 5 cm piece ginger
1 clove garlic
1 red chilli
Sea salt and freshly ground black pepper
A pinch sugar
1 t balsamic vinegar
½ cup white wine

To serve:

300 g cucumber, peeled and sliced julienne
White grape vinegar
Sea salt and white pepper, to taste
4 free-range egg yolks
4 smoked fleur de sel flakes
1 mielie, chargrilled
Pickled onion, sliced

Method

Dry fry the coriander seeds, black pepper and cloves until fragrant, then grind the spices and stripped thyme leaves to a fine powder using a mortar and pestle or coffee grinder.

Finely dice the sirloin using a very sharp knife. Add the spices, vinegar and olive oil and mix. Cover, chill and marinate for 1 hour.

In a saucepan, combine all the ingredients for the sheba. Bring to a boil, then simmer for 5 to 10 minutes. Season, then blend into a smooth sauce. Strain and keep warm.

Dress the cucumber in vinegar, salt and white pepper, to taste.

Mould the sirloin into rounds on 4 plates. Top each with an egg yolk and fleur de sel flake. Spoon the sheba around the meat, then add mielie kernels, pickled onion and cucumber.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Casadielles

Salmon with wilted lettuce and pea salad and minted creme fraiche

Roast quail wrapped in vine leaves with grapes and herbed orzo

La Vignarola

Oriental-style prawn laksa

Miso and corn chowder

Basic risotto

Beetroot gravadlax with beetroot pickled eggs

Roast leg of lamb with tomato and beans

Lamb shoulder with herb dumplings

Cape Malay mussels

Boerewors tartare

Boerewors tartare

Ingredients

Method