wine Archives

Free-range roast lamb neck

10 hours, plus overnight chilling time

Butternut recipes

Roast smoked chicken with butternut and sweet potato bake

1 hour

Beef recipes

Ostrich neck in rich red wine sauce

7–8 hours

Apple recipes

Baked meringue apples with fluffy sabayon

30 minutes

Seafood recipes

Creamy garlic mussels with crusty bread

Brinjal recipes

Roast brinjal and kudu carpaccio salad with yoghurt and lemon buchu dressing

20 minutes

Parma ham lemons with citrus bubbly

10 minutes

Brunch recipes

Caramelised oxtail pot pie

3 hours 20 minutes

Roast chicken and mushroom pie

Serves 8

Difficulty Easy

Prep Time 30 minutes

Cooking Time 40 minutes

Ingredients

6 baby leeks, sliced
1 T olive oil
50 g butter
400 g portobellini mushrooms, halved
8 fresh sage leaves
4 cloves garlic, crushed
¾ cup white wine
2 cups chicken stock
1 cooked rotisserie chicken, shredded
1 cup cream
2 t cornflour
Sea salt and freshly ground black pepper
500 g pastry*
1 free-range egg yolk

Method

Preheat the oven to 180°C. In a large saucepan over a medium to low heat, fry the leek in the olive oil and butter for 5 minutes.
Turn up the heat to medium and add the mushroom, sage and garlic. Fry for a further 10 minutes, then add the wine, stirring for 2 minutes, before adding the chicken stock.

Simmer for 10 to 15 minutes, until slightly thicker, before adding the shredded chicken and cream. Add the cornflour, 1 t at a time, to thicken.
Bubble slowly for a further 5 minutes, then season to taste. Spoon onto a large, shallow ovenproof plate.

On a floured surface, roll out the pastry to 3 cm thick. Click here for a perfect shortcrust pastry for this recipe.
Drape over the filling to cover the plate before fitting snugly round the mixture.

Beat the egg yolk, adding a drop of milk to dilute if necessary, then lightly brush the surface with the egg mixture. Bake for 15 to 20 minutes, until golden and crisp.

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Free-range roast lamb neck

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Ostrich neck in rich red wine sauce

Baked meringue apples with fluffy sabayon

Creamy garlic mussels with crusty bread

Roast brinjal and kudu carpaccio salad with yoghurt and lemon buchu dressing

Parma ham lemons with citrus bubbly

Citrus mimosa

Caramelised oxtail pot pie

Roast chicken and mushroom pie

Roast chicken and mushroom pie

Ingredients

Method