I had the pleasure of creating this recipe in 2020 for Anthonij Rupert’s Cape of Good Hope Wines winter recipe series. With the winter in full swing, this kind of stew is all I want for dinner!

This classic combination of beef, red wine and mushrooms reminds of a French-style bourguignon, but without the fuss. Hearty and robust winter fare at its best. I do hope you’ll try it, paired specifically with their Merlot once it is available after the wine restrictions.

• 45 ml olive oil
• 1,5 kg beef shortrib
• salt & pepper
• 2 onions, chopped
• 4 sprigs rosemary, woody stalks removed
• 4-6 cloves garlic, finely chopped/grated
• 15 ml cake flour
• 30 ml tomato paste
• 375 ml dry red wine (Merlot will work beautifully)
• 250 ml beef stock
• 2-3 large carrots, sliced
• 4 large potatoes, quartered
• 400 g portabellini or brown mushrooms
• a handful fresh parsley, finely chopped
• zest of a small lemon, finely grated
• salt & pepper

Method:

In a large cast iron potjie over a fire (or in a large heavy based pot on stove top), heat the oil (high heat) and brown the beef chunks on both sides, seasoning with salt & pepper. Remove the meat from the pot and set aside. Now add the onions and rosemary, stirring until it starts to soften. Add the garlic and fry for another minute. Add the flour and tomato paste and fry for a minute, stirring. Add the red wine and stock and stir to loosen any sticky bits on the bottom. Place the browned meat back into the pot and bring to a simmer. Adjust the heat to low, place a lid on and braise for an hour. Add the carrots and potatoes, replace the lid and cook for another hour. Add the mushrooms and continue to cook until the meat is very tender. Taste and adjust seasoning if necessary. Remove from the heat and leave to stand for a while before serving. Serve hot with cooked rice or pap or polenta, sprinkled with gremolata. To make the gremolata: mix the chopped parsley and grated lemon rind together and season with salt & pepper. 

Exclusively created for Anthonij Rupert Wyne.

If a midweek meal is easy to make, doesn’t take long to cook and really packs a punch in flavour, its going to be a winner. This is one of them: free range chicken breasts baked with thinly sliced limes, slabs of feta, chunks of courgettes, some fresh thyme and a generous drizzle of extra virgin olive oil – totally a meal on its own, but then sliced and transformed into Greek-style wraps with the addition of tzatziki and hummus. It is juicy, salty, tangy, creamy and crunchy, all at the same time. Another great thing is that it is family friendly (most kids love chicken and cucumber and hummus and tortillas) and it is also great for next day lunch boxes, either as an assembled wrap or as individual snacks and dippers.

All of the ingredients (plus the beautiful white enamel baking tray and plates, the wooden spoon, the paring knife and the printed protea paper napkins ) were shopped from Joostenberg’s deli – they even stock ready-made hummus, which is really convenient for your next snack platter or quick lunch. I used Dalewood’s new feta – not all feta turn out great when baked, but this one bakes spectacularly well. It turns golden on the edges and slightly oozy without losing its shape too much, and the flavour becomes more procounced. The thin lime slivers caramelize in the oven and can be enjoyed skin-and-all with the chicken – they’re packed with flavour. Do let me know if you try this at home!

Ingredients: (serves 6)

• 6 medium size free range boneless skinless chicken breasts
• about 200-300 g feta, sliced into thick disks
• 1 lime, thinly sliced (use a mandolin if you can), plus 2 more for juicing
• a few courgettes, sliced into chunks
• a few sprigs thyme, leaves only
• 1/4 cup (60 ml) extra virgin olive oil
• salt & pepper

Preheat the oven to 200 C. In a deep roasting tray lined with non-stick baking paper, arrange the chicken, feta and courgettes. Top the chicken with slices of lime, then scatter with thyme and season generously with salt & pepper. Drizzle all over with olive oil and the juice of two limes. Bake for about 25 minutes until the chicken is fully cooked and the feta turns golden on the edges, then remove and leave to rest for a few minutes before serving. Serve with a side salad, or turn into tortillas with the addition of fresh tortilla wraps (toasted), hummus and tzatziki.

To make your own tzatziki:

• 500 ml double cream yoghurt
• 1/2 English cucumber, seeds removed and roughly grated
• 1 small clove garlic, finely grated (optional)
• a small bunch mint leaves, finely chopped
• salt & pepper, to taste
• 1 tablespoon extra virgin olive oil

Add the yoghurt to a medium mixing bowl. Squeeze the grated cucumber in a clean cloth to get rid of the excess juice, then add the shreds to the yoghurt along with garlic and mint. Season with salt & pepper, add the olive oil and mix well. Cover and refrigerate until ready to use.

Find Joostenberg on the R304 (GPS: 33 82’ 66 21 S / 18 79” 55 15 W) in the Muldersvlei area outside Stellenbosch. This post was created in proud association with Joostenberg.

Tel: 021 884 4303
Email: deli@joostenberg.co.za

While completing the last batch of photographs for my new cookbook with Tasha Seccombe during February this year (due for launch in September), I collaborated with Le Creuset SA in providing me access to the most beautiful array of cast iron casseroles and ceramic servingware for styling purposes. One of the items that I particulary fell in love with, was this beautiful 31 cm (6,3 liter) oval casserole in Agave – a mesmerizing blend of dark teal and inky navy that seems to change in different lighting. It is probably the most beautiful Le Creuset casserole I’ve ever seen, to be honest. Mysterious, intense, regal.

For my cookbook, I used it to showcase a ridiculously tasty pulled pork dish (more to be revealed later), but in the meantime, I’ve reserved a few dishes to try in this new oval addition to my Le Creuset kitchen family. I baked an enormous oval mosbolletjie pull-apart potbread for Easter, which was so good I didn’t even take photos, we just gobbled it down with lashings of farm butter and a crowd of friends. This is the kind of casserole that you pull closer for special occasions and larger feasts, not only because of the size but also because of its royal look and feel.

On a recent visit to my favourite pork butchery & deli, I laid my eyes on some smoked kassler steaks, a beautiful bunch of seasonal kale and freshly picked butternut. I wanted to make a seasonal meaty smoky Italian-style vegetable soup – the kind of feel-good food that makes me excited about simple ingredients, about local produce and about cooking from scratch. Glugs of extra virgin olive oil to serve, generous gratings of aged parmigiano, fresh ciabatta for dipping. Life cannot get more delicious in these moments.

Here’s my easy recipe for a simple, seasonal, hearty, smoky and meaty minestrone using small haricot beans and rosmarino pasta. The yield is large, so if you don’t have a bunch of friends over you’ll be able to freeze numerous batches for when you’re too lazy too cook – trust me, you’ll thank me later. If you also own a very large cast iron casserole, this is the recipe to make it shine.

Ingredients: (makes about 4,5 liters; serves a crowd)

Note: All veg are peeled before dicing/chopping. You’re looking for a small dice of maximum 1 x 1 cm for best results, but to speed things up you can certainly also pulse in a food processor.

• 45 ml extra virgin olive oil (plus extra for serving)
• about 450 g boneless smoked pork, diced (I used kassler steaks, but you can also use neck steaks or even thick cut bacon)
• 2 onions, finely chopped
• a small bunch kale, stalks chopped separately, leaves shredded separately
• 2 large carrots, diced
• 4 cloves garlic, finely chopped or grated
• 2 tablespoons smoked paprika
• 1 small/medium butternut, diced
• 2 x cans whole tomatoes, pureed in a blender
• 2 stock cubes, dissolved in 1 liter boiling water (chicken or vegetable flavour)
• 2 x cans cannelini beans, drained
• 250 g dried rosmarino or orzo pasta
• salt & pepper, to taste
• up to 1 liter boiling water extra, according to desired thickness
• grated parmesan cheese, for serving

Using a big cast iron casserole (I used a 31 cm oval Le Creuset casserole with a capacity of 6,3 liters) over medium high heat, heat the oil and add the cubed pork. Fry until lightly brown, then add the onions, kale stalks and carrots. Fry for another 2 minutes, then add the garlic and smoked paprika, stirring for a minute. Add the butternut, pureed tomatoes, dissolved stock cubes in water and beans, and bring to a simmer. Cook for 10 minutes, then add the pasta and shredded kale leaves, seasoning generously with salt & pepper and stirring well. Return to a simmer for 10 minutes, stirring often as the pasta tends to stick to the bottom easily, then remove from the heat and leave to stand for 10 more minutes. Taste and add more salt & pepper if necessary. Add more boiling water if you soup is very chunky (I added a full extra liter of water, as the pasta continues to absorb water on standing). Serve hot in bowls with a generous grating of parmesan and a drizzle of extra virgin olive oil, with or without bread for dipping. Note: The soup freezes and reheats very well – freeze in smaller portions for easy midweek access.

I’m very proud to be teaming up with Klein Joostenberg Deli once again, bringing you my most festive pork roast for Easter. Joostenberg has always been my go-to butchery when I need superb pork cuts, and their boneless pork necks are just exquisite. Apart from being very economical, it is a cut that is much lower in fat than pork belly or shoulder and it is naturallly shaped in a log which makes it ideal for stuffings. In this case, I stuffed the neck with a mixture of herbs, onion, apple, pork mince, pecan nuts and bread crumbs, then wrapped it in streaky bacon to keep the meat moist and add extra flavour. It was placed on a bed of onion and apple quarters with beautiful yellow carrots, more herbs and some Joostenberg chenin blanc. I pureed the onion and apples with the pan sauce at the end of roasting to create a delicious pale gravy, adding a dollop of Dijon mustard. To serve, I made a Jerusalem artichoke and potato mash and served it all with Joostenberg’s Fairhead white blend – a flavour celebration that blew everyone at my table away. Absolutely scrumptious!

I hope you’ll try this stuffed roast, it serves a crowd, it’s easy to make and it is honestly one of the most delicious pork recipes that I’ve ever created. Find all the ingredients (and the wine) in the recipe at Klein Joostenberg’s deli and butchery. Happy Easter!

For the stuffing:

• 30 ml (2 tablespoons) olive oil
• 1 onion, finely chopped
• 2 garlic cloves, finely grated
• 1 rosemary sprig, stalk discarded, leaves chopped
• 5 thyme sprigs, stalks discarded, leaves only
• 300 g pork mince
• 2 slices white bread, torn into chunks
• 50 g (1/2 cup) pecan nuts
• 1 apple, sliced into chunks (core discarded)
• a small punnet (20 g) Italian parsley
• 1 XL egg
• 10 ml (2 teaspoons) salt
• 5 ml (1 teaspoon) freshly ground black pepper

In a wide pan, heat the oil and fry the onion until translucent but not brown. Add the garlic, rosermary and thyme and continue to fry until the onion is soft and light brown. Transfer the mixture to a food processor, then add the mince, bread, pecan nuts, apple, parsley, egg, salt & pepper. Process to a coarse paste, then set aside.

For the pork roast & gravy: (serves 6-8)

If your roast is not butterflied you have two options: 1) use a large sharp knife to cut a hole along the centre from one end to the next, then use a wide nozzled piping bag to fill the centre of the roast, or 2) butterfly the roast so that you can layer the stuffing evenly and roll it up. I chose option no.1.

• 1,5 kg whole boneless pork neck
• stuffing (see above)
• salt & pepper
• 3-4 onions, sliced into wedges
• 2 apples, sliced (cores discarded)
• a few sprigs rosemary
• a few sprigs thyme
• 30 ml (2 tablespoons) extra virgin olive oil
• about 400 g smoked streaky bacon
• about 8-12 whole carrots, medium size
• 250 ml dry white wine (I used Joostenberg’s Chenin Blanc 2020)
• 2 teaspoons (10 ml ) Dijon mustard

Preheat the oven to 160 C (convection, not fan assisted). Lay the pork neck out on a clean working surface, removing the stretchy string casing (if covered). Create a stuffing hole lenthways in the centre with a long bladed knife (or butterfly the meat for rolling up). Stuff it with the prepared stuffing, using a piping bag with wide nozzle (or spread the mixture in a thin layer all over the butterflied surface, then roll it up). Season it all over with salt & pepper. Cover the top of the roast with streaky bacon, slightly opverlapping, then use cotton string to tie up the stuffed neck into a neat log. In a large roasting tray, add the sliced onions, apples, rosemary, thyme and drizzle all over with olive oil. Place the prepared stuffed neck on top of the vegetables, then add the carrots on the sides (drizzle them with a little more oil) and add the wine into the pan. Roast without covering for 3 hours, then remove from the oven and make the gravy. While the meat is roasting, make the mash.

For the apple onion gravy:

When the pork roast is complete, transfer the meat carefully to a cutting board to rest. Remove the carrots to a serving plate, then transfer the onions, apples and pan liquid to a blender, discarding any whole sprigs of herbs. Blend to a smooth puree, then add the Dijon mustard and add more salt & pepper if needed. Blend until smooth, then transfer to a gravy jug.

For the Jerusalem artichoke and potato mash:

• 4 large potatoes (about 800 g), peeled and quartered
• salted water, for cooking
• about 300 g Jerusalem artichokes, scrubbed and peeled
• about 250 ml milk, for cooking, plus extra
• 80 g butter, cubed
• salt & pepper

Place the potato cubes in a medium size pot with enough salted water to cover them, then bring to a simmer and cook until very tender, then drain and set aside. In the meantime, place the Jerusalem artichokes into small saucepan with enough milk to just cover them (cut larger chunks in half). Bring to a slow simmer and cook until very tender. Place the artichokes with cooking liquid into a blender and process to a smooth puree. In another bowl, use a potato masher to mash the potatoes, then add the cubed butter, a splash of milk and the artichoked puree. Use the masher to blend well, and season generously with salt & pepper. Set aside until the roast is ready to serve.

To serve:

Remove the pieces of string, then serve the roast warm, sliced into rounds, with the warm carrots, mash and gravy on the side. Note: The gravy and mash can easily be reheated in the microwave before serving.

Easter is around the corner and I just had the privilege of creating an Easter-inspired recipe for La Motte with their iconic 2018 Millennium – a Merlot Cabernet Franc red blend. 

I immediately thought of the (also iconic) French chicken stew, coq au vin – a delightful dish made with red wine, mushrooms and onions, perfect for the cooler Autumn weather in the Boland. But for an Easter celebration, I really wanted to go the extra mile and turn the stew into a scrumptious (boneless) pie with a royal homemade sour cream pie crust. 

Making pie from scratch is not a quick meal, but it is certainly one of the most rewarding. My advice would be to start the day before, making the pastry (it needs quite a bit of folding and rolling) and making the stew. Let the stew cool, debone it, and refrigerate. Then assemble the pie about an hour and a half before you want to serve it – take your time with cutting out extra shapes using a cookie cutter or just a small sharp knife. I cut all my leaves by hand, making the grooves with the edge of the knife. This pie is quite saucy, so I prefer not to line the base of my pie dish, but to rather go over the top with pie shapes on top so that they stay super crisp. Bake any delicate or elaborate shapes on a separate lined baking sheet, brushed with egg wash and sprinkled with salt flakes – the baking time will be shorter than the assembled pie, so just keep an eye on it (about 25-30 minutes, depending on the size and thickness).

I served this festive pie with a luxurious seasonal salad of honey glazed butternut with figs, pomegranates, spinach, blue cheese and pecan nuts. The salad and the pie both pair exceptionally well with La Motte’s 2018 Millennium, and the wine is available at 15% off between 15 March and 15 April 2021, available online or from the farm.

For the sour cream pastry:

Note: if you want to save time, use a good quality store-bought puff pastry instead for the crust.

• 3 cups (420 g) cake flour
• 5 ml (1 teaspoon) salt
• 250 g butter, cold, cubed
• 250 ml thick sour cream
• 1 egg, whisked, for brushing

In a large wide bowl, mix the flour and salt, then add the butter cubes, rubbing it into flat small discs with your fingers. When the cubes are all transformed into discs, add the sour cream and stir with a wooden spoon until it comes together in a rough ball (don’t add any liquid, it will eventually become a soft ball of dough). Cover with plastic and rest the dough for at least 30 minutes (if it is a cool day, it can be rested on the counter top in a cool spot, but if it is hot, rather rest it in the fridge). Roll out into a rectangle on a floured surface, then fold into three layers (when facing horizontally, fold the right side to the middle, and the left side over both layers to the middle, making 3 layers). Immediately roll out again into a rectangle, and fold into three layers. Repeat a third time. Rest the dough for another 30 minutes. Now repeat the 3-part rolling and folding process. Rest again for 30 minutes. The dough is now ready to roll out into a 5 mm thick sheet (on a lightly floured surface) before cutting out and baking.

For the coq au vin:

• 45 ml olive oil
• 1 large free range chicken (about 1,5 kg), cut into quarters
• salt & pepper
• 3 medium onions, sliced into 1/8 wedges
• 200 g streaky bacon, chopped
• a generous handful thyme sprigs, leaves only (discard stalks)
• 30 ml (2 tablespoons) cake flour
• 15 ml (1 tablespoon) tomato paste
• 1/2 bottle (375 ml) dry red wine (I used La Motte’s 2018 Millennium)
• 250 g portabellini mushrooms, halved

In a wide large pot/casserole with lid that can also go into the oven, over medium heat, add the chicken and fry on both sides until golden. Season with salt & pepper, then remove from the pot. Add the onions, bacon and thyme, and fry until the onions start to soften slightly and the bottom of the pot starts to turn sticky. Add the flour and tomato paste, and stir for a minute, then add the red wine and stir to loosen all the sticky bits on the bottom. Bring to a simmer, then replace the chicken quarters and add the mushrooms, pushing them down into the sauce. Cover with a lid and braise in the oven for about 1h15 minutes or until very tender and falling from the bone. Remove from the oven, turn the chicken pieces over, replace lid and leave to cool to a temperature where it is easy to debone. When cool, using tongs and clean hands, debone the chicken and shred the meat into chunks. Check the seasoning of the sauce and add more salt  & pepper if necessary. Transfer the filling to a large deep pie dish and press down to create a flat surface. Now top it with the pastry. 

Preheat the oven to 180 C. On a lightly floured surface, roll out the rested pastry to a large slab of about 5 mm thick. To cover your round pie dish with pastry, measure a circle slightly bigger than the dish, then cut it out with a pizze cutter or sharp small knife (the dough will always shrink back a little while baking). Carefully place over the pie dish, then use a fork to make indents on the edges (if you want to). Brush with egg wash, then cut more small decorative shapes to adorn the edges and centre, using a cookie cutter or a sharp small knife. Brush all the extra shapes with egg wash. Cut a few slits into the top for steam to escape, then bake for about 50 minutes on the centre rack until golden brown. Remove from the oven and serve hot. 

For the honey glazed butternut, fig, pomegranate & blue cheese salad:

Note: the glazed butternut can be made ahead before you bake the pie. Serve at room temperature.

• 1 medium butternut, peeled and sliced into 1 cm thick slices (remove seeds)
• 30 ml (2 tablespoons) olive oil
• 15-30 ml (1-2 tablespoons) honey
• salt & pepper
• dressing:
  • 3 tablespoons olive oil
  • 1 tablespoon apple cider vinegar (or lemon juice)
  • 10 ml Dijon mustard
  • 5 ml honey
• about 150 g swiss chard spinach, chopped (stems finely sliced) – or use rocket leaves
• 6-8 ripe black figs, sliced 
• 100 g blue cheese, crumbled
• seeds of 1/2 ripe pomegranate
• 1/2 cup (50 g) pecan nuts, roughly chopped

Preheat oven to 220 C. Arrange the butternut on a large baking sheet lined with non-stick baking paper. Drizzle all over with olive oil and honey, then toss with a spatula to cover on all sides. Season with salt & pepper, then roast for 20-25 minutes or until brown on the edges and tender.  Remove from the oven and let cool.

Make the dressing: add the olive oil, vinegar, mustard and honey to a small jar, season with salt & pepper and shake vigorously. Add the spinach to a mixing bowl, then add half the dressing and toss to coat all over. Transfer the dressed spinach to a salad serving platter, then add the glazed butternut, figs, blue cheese, pomegranate seeds and pecan nuts. Serve at once (the dressed spinach will continue to wilt on standing). 

This post was proudly created in collaboration with La Motte Wines.

This week, I teamed up with Klein Joostenberg Deli on the R304, Muldersvlei, outside Stellenbosch. I’ve always been a huge fan of their shop, because they are a passionate 5th generation family business, offering the most wonderful variety of seasonal produce, specialty deli products, fresh and smoked pork, cured meat, free range chicken, freshly baked breads and pastries, preserves, wine, gifts and so much more. It’s an absolute playground for a food enthusiast and stylist like me, because I usually find the most beautiful produce there that aren’t stocked in more commercial supermarkets, like specialty cheeses, small batch fresh farmer’s produce, and very large cuts of pork (like their beautiful deboned pork shoulders, usually around 4 kg each).

To celebrate the start of Autumn in my local region, I’ve decided to put together an al fresco platter to showcase the bounty of the season. I found the most terrific fresh black figs, pears, pomegranates and red plums, and decided to team it up with Joostenberg’s famous chicken liver paté (it is the very best), some other preserves like peach chutney and aubergine relish, a freshly baked walnut and raisin loaf, melba toast, silky butter from Oakdale, two fabulous cheeses from Dalewood Fromage (Huguenot and Wineland Blue Camembert) and some fresh pistachios from Sonqu River (seasonal now). A Joostenberg platter wouldn’t be complete without their pork, so I made an Asian-inspired glaze to go with their pork rashers – such a hit! I served it with Joostenberg’s Klippe Kou 2018 Syrah, an organic estate wine made from grapes growing on a single property.

I hope you’ll also make the most of Autumn’s bounty by checking in at Klein Joostenberg and selecting your personal favourites. An informal platter is such an easy way to entertain, and it always brings the “wow factor”!

For the Asian-inpsired pork rashers: (Note: Joostenberg stocks a fantastic variety of exotic pantry ingredients from all over the world, so you’ll find all of the ingredients below there. They also sell readily spiced rashers if you’re keen on a more local BBQ flavour.)

• 1/4 cup (60 ml) hoisin sauce
• 2 tablespoons (30 ml) soy sauce
• 2 tablespoons (30 ml) honey
• 4 teaspoons (20 ml) rice vinegar
• 1 teaspoon (5 ml) Chinese 5-spice
• a few drops sesame oil
• a generous pinch of salt
• 4 large fresh pork rashers

Preheat the oven to 180 C. Line a regular baking tray with non-stick baking paper. Mix the hoisin, soy, honey, vinegar, spice, sesame oil and salt together in a jug. Place the rashers on the baking paper lined tin, then brush them all over with the marinade. Roast for 15 minutes at 180 C, then turn over and baste again. Roast for 15 minutes more, then repeat twice more (total roasting time to be 1 hour). Some of the marinade will blacken on the pan during roasting, that’s alright. Remove the pan from the oven and cut into smaller chunks, then serve immediately.

Contact Klein Joostenberg:

A – Klein Joostenberg. R304 Muldersvlei, Stellenbosch, 7607

T – 021 88 44 303

E – deli@joostenberg.co.za

GPS – – 33 82’ 66 21 S / 18 79” 55 15 W

https://joostenberg.co.za/the-deli/

National Pinotage Day is around the corner (12 October) and I’ve teamed up with Middelvlei Wine Estate to bring you the definitive Pinotage Burger to pair with this proudly South African cultivar. Pinotage pairs very well with meat, especially spiced meat like boerewors, lamb, game and even mild curries. In addition, it also pairs well with an added sweeter taste profile like chutney or cranberry jam, so the combination of sweet and salty and spice works like a dream.

When I make burgers at home, I go all out. The sesame bun needs to be buttered and toasted on the inside, the patty needs to be the right size for the bun, the meat should be crusty on the outside and still juicy in the middle and you need all the toppings – mayo, lettuce, pickles (for some sweet-and-sour crunch), some type of cheese (melted, of course) and a decent amount of sauce or relish to avoid any kind of dryness. I’ve chosen my favourite 200 g beef steak patty, pan fried in olive oil to go with slices of melted brie, a 2-ingredient easy cranberry sauce made with Pinotage and some super crunchy, salty, deep fried onion rings spiced with store-bought braai spice! The result is an intensely satisfying burger – rich in flavour and texture, perfectly paired with one of the best Pinotages out there: Middelvlei’s superb Momberg Pinotage 2018. Pinotage was the first wine bottled under the Middelvlei label. It is therefore very fitting that this commemorative, limited edition wine was made from Pinotage in tribute to the 100 years that the estate has been part of the Momberg family.

I urge you to try this recipe – you’ll be richly rewarded!

For the crispy onions: (serves 4)

2 onions, peeled and sliced into thin rounds
2 cups milk, for soaking
1/2 cup flour
3 teaspoons of your favourite braai spice mix
canola oil, for frying

For the cranberry sauce:

100 g dried cranberries
125 ml Pinotage

For the burgers:

4 hamburger buns with sesame, sliced open and buttered
olive oil, for frying
4 x 200 g beef burger patties
a few tablespoons mayonnaise
a few fresh lettuce leaves
some sliced cucumber/gherkin pickles
125 g brie, sliced

Method:

Make the onions: Place the onions and the milk in a mixing bowl and leave to soak for at least 30 minutes (in the meantime, get on with the cranberry sauce below). Place the flour and braai spice in a bowl and mix well. Heat the oil (about 3-4 cm deep) in a pot over medium heat – test a strand of onion to see if it sizzles. Now take the onions out of the milk and drop batches of it directly into the spiced flour, coating it all over, then into the oil. Fry in batched until golden brown, drain on kitchen paper and set aside until ready to serve with the burgers.

Make the sauce: Place the cranberries and wine in a small saucepan and bring to a simmer. Cover with a lid and simmer for 1 minute, then remove from the heat and leave to soak for 5 minutes. Transfer to a blender and process to a smooth pulp, adding more wine if you prefer a looser result. Set aside.

Assemble the burgers: Toast the buns in a hot pan on the buttered sides, then place on serving plates. Spread the bottoms of the buns with mayonnaise and top with lettuce and pickles. Fry the patties in the olive oil until brown but still juicy, placing the sliced brie on top of each patty for the last minute and covering the pan so that the cheese can melt. Place the cheese-covered patties on top of each prepared burger bun bottom, then top with the cranberry sauce and fried onions. Serve at once.

Classic South African tomato bredie with rice, served with Cape of Good Hope Riebeeksrivier Syrah (photography by Tasha Seccombe, ceramics by Mervyn Gers)

The perfumed fragrance of this humble Cape favourite will seduce you into second helpings. It matches perfectly with the Cape of Good Hope Riebeeksrivier Syrah from Anthonij Rupert Wines – a savoury red wine made from grapes from the Swartland, with light peppery spice notes and plum fruit flavours, bold and structured. Don’t substitute canned tomatoes for fresh ones – the magic lies in using fresh. The colour of your bredie will depend on the colour and ripeness of your tomatoes – don’t be alarmed if it is less red than in the picture, just use the ripest and reddest tomatoes you can find. Use a food processor to help with the dicing, if you want to skip some labour.

Ingredients: (serves 6)

• 45 ml olive oil
• 1,5 kg lamb/mutton rib chunks (or neck chops)
• salt & pepper
• 2 onions, chopped
• 1/2 teaspoon whole peppercorns
• 1/2 teaspoon whole cloves
• 4 whole cardamom seeds
• 2 cinnamon sticks
• 2 cloves garlic, finely grated
• a knob of fresh ginger, finely grated (1-2 tablespoons)
• 1,2 kg ripe tomatoes, diced
• 5 ml sugar
• 4 medium potatoes, diced (optional)
• cooked jasmin/basmati rice, to serve

Method:

In a large heavy based pot over medium-high heat, add the oil. Add the rib chunks and fry on the fatty side until brown, seasoning with salt & pepper as you go (fry in batches if necessary). Remove the meat and turn down the heat to low.
Add the onions, cloves, cardamom & cinnamon sticks. Fry until translucent and soft, stirring often. Add the garlic and ginger and fry for another minute.
Add the tomatoes and sugar (and potatoes, optionally), and stir to loosen any sticky bits on the bottom of the pot. Bring the mixture to a simmer, then place the meat back into the pot and stir.
Cover with a lid, then simmer over low heat for about 1,5 hours or until the meat is very soft and falls from the bone. You can remove the bones with tongs at this point, if you want to. Taste and add more salt & pepper if necessary. Serve hot with fluffy warm rice.

Note: This recipe was developed exclusively for Cape of Good Hope Wines, recipe/food preparation/styling by Ilse van der Merwe, photography/styling by Tasha Seccombe.

My “slightly dressed up” canned tomato stew with heerenbone, chorizo and roasted tomato halves. You can also use canned beans of your choice, and any other sausage or bacon instead of chorizo (or no meat at all).

Canned tomatoes must be my number one favourite pantry item. They’re just utterly versatile – pizza base sauce, soups, stews, curries, the list is endless. This simple tomato stew can be dressed up or down. If you have some sausage or salami or bacon, add that (I saved a piece of chorizo for a special occasion like this – something I don’t buy often, but it adds so much flavour and goes a long way). If you don’t have meat or don’t want to add meat, just add a few extra spices like chilli flakes, paprika (preferably smoked) and cumin. Same with the beans: if you have canned butterbeans in your pantry, use that. I discovered my last bit of heerenbone straight from the Sandveld at the back of my cupboard (thank you Paula Smit) and decided to go the whole nine yards with soaking overnight and then cooking slowly for 2 hours and dressing them in fresh lemon juice and extra virgin olive oil (with lots of salt & pepper). They are so incredibly silky, its unreal.

Then, to dress it up even further (only if you want to, still using very basic stuff) I roasted a few halved tomatoes from the buy-bulk-and-save bag I bought a few days ago, perfectly ripe now. They make a stunning “meaty” vegetable addition to this stew, and look beautiful too. A few fresh coriander leaves add great freshness, but again, not a necessity. A swirl of plain yoghurt can work too, as will a good glug of extra virgin olive oil to round it off.

Getting back to basics: you’re already winning with a can of whole tomatoes, an onion, some garlic, a can of your favourite beans and some great quality olive oil. Food for kings!

Ingredients: Heerenbone (based on Mariana Esterhuizen’s recipe)

• 1,5 cups dry heerenbone
• water for soaking and cooking
• 1 clove garlic
• 2 bay leaves
• salt, pepper
• juice of a lemon
• a good drizzle of extra virgin olive oil

Place the heerenbone in a bowl and top with about 2 liters room temperature (cool) water. Leave to soak at least overnight (12 – 18 hours) – the beans will swell to double in size. Drain the water off, then add the beans to a pot and top with fresh water. Add the garlic clove and bay leaves, then bring to a simmer. Simmer slowly for about 2 hours, or until the beans are just tender but not mushy. Drain (remove the garlic and bay leaves) and transfer to a bowl, seasoning with salt & pepper and drizzling with the lemon juice and olive oil. Set aside to cool.

Ingredients: Halved roasted tomatoes

• 4 large ripe tomatoes, halved horizontally
• extra virgin olive oil
• salt, pepper
• 1-2 teaspoons sugar
• a few teaspoons fresh herbs like thyme/rosemary, chopped (or use dried mixed herbs)

Preheat oven to 200 C. On a standard baking tray, drizzle the surface lightly with oil and use clean hands or a pastry brush to coat the surface all over. Arrange the halved tomatoes cut sides up, then drizzle with more oil, Season with salt, pepper, sugar and herbs, then roast for about 1 hour or until the edges start turning dark and the tomatoes are very fragrant. Remove from the oven and set aside.

Ingredients: Canned tomato stew (serves 4-6, depending on the addition of the beans and roasted tomatoes)

• 45 ml extra virgin olive oil
• 1 large onion, finely chopped
• 4-6 garlic cloves, finely chopped/grated
• a few sprigs thyme and rosemary, twigs discarded, leaves roughly chopped (or use 1-2 teaspoons dried mixed herbs)
• 200-300 g sausage*, sliced
• 4 x 400 g cans whole tomatoes, pureed using a blender or stick blender (or food processor)
• 15 ml (1 teablespoon) smoked paprika (if you’re not using sausage/meat, you can also add a few other spices like 1 teaspoon chilli flakes, 1/2 teaspoon ground cumin etc.)
• 10 ml (2 teaspoons) sugar
• salt & pepper, to taste

In a large pot, add the oil over medium-high heat. Fry the onion until soft but not brown, then add the garlic, herbs and sliced sausage. Fry, stirring, until it starts to brown. (Note: At this point, you can reserve a few slices of sausage to top your final dish, if you want.) Add the pureed canned tomatoes, stir and bring to a simmer.

*Cured sausage like chorizo works great, but you can certainly also use any other kind of fresh sausage or boerewors; I prefer pork-based sausage for this recipe, but use whatever you have – chopped bacon also works. If you’re using fresh sausage, fry it in a pan first before slicing it up and adding it to the onions, this way the slices will stay in tact. The other option would be to remove the casing from the start, and treating the fresh ground sausage meat like you would treat mince, breaking up the lumps in the pan.

For serving:

• fresh coriander leaves (optional)
• a drizzle of extra virgin olive oil
• a drizzle of plain yoghurt (optional)

Ladle the warm tomato stew into bowls, then top with beans, coriander and a drizzle of olive oil (and optionally yoghurt, expecially if your stew is very spicy). The stew and beans freeze very well – store them together in the same container/s.

Pickled beef tongue served at room temperature with a sweet mustard sauce and your choice of salads. Paired with La Motte Pierneef Collection 2016 Syrah Viognier. Photography by Tasha Seccombe.

La Motte Wines are all about celebrating South African food traditions, whether they are old traditions or new. The team at La Motte asked me to contribute a story of my own, starting with memories about festive entertaining during the summer holiday seasons as a child. I knew exactly what I wanted to share, so here is #myfoodstory.

As a young child, we spent most of our summer festive holidays camping in Keurboomstrand. We were a large family of six, so we sometimes drove with a station wagon connected to a rented caravan connected to a jam-packed trailor, driving during the night so the kids would sleep (and probably cause less havoc). Every second year, we drove from Keurbooms to Buffels Bay on Christmas day to spend time with my father’s parents, ouma Naomi and oupa David Uys. Back then, they still resided in Blue Water Bay (PE) and spent their festive holidays camping in Buffels. My grandparents were super stylish, especially my ouma Naomi. She was well traveled and an exceptional cook that introduced me to many exotic dishes as a child, and she still is one of my main food icons. They had a stunning large new caravan complete with flushing toilet and real kitchen – kitted out to the max. In the adjacent tent, she poured bitter gin and tonics (no-one at our house drank anything but muscadel or beer shandy) while my Kalahari-born oupa carved biltong with his pocket knife. From this tented kitchen ouma Naomi generated the most incredible cold meat spread for Christmas that I’d ever seen: stuffed leg of springbok, turkey, various hams and beef tongue – all served at room temperature with an array of sauces and salads. It was the first time I’d ever seen beef tongue and I was fascinated by the dark pink rounds with the peculiar texture. I remember returning for seconds and thirds of these meaty rounds, proud of myself for really liking something that most other kids would cringe at.

I’ve since cooked quite a few tongues for Christmas – mostly getting the same “either you hate it or you love it” reaction from guests. Those who love it, usually swoon with special memories of their own. Served with a sweet and tangy mustard sauce, this is food fit for kings. Although I prefer serving tongue cold, you can definitely also serve it warm, smothered in a slightly creamier warm mustard sauce.

I am so grateful for a gran like ouma Naomi for teaching me to discover new ingredients, flavours and cuts. She would have been so proud of my food journey – something that I only seriously started cultivating years after she passed. I know the rest of our family feel that a part of her is living on in what I’m doing today, and I couldn’t be more honoured.

La Motte‘s cellar master Edmund Terblanche suggested two different pairings for my recipe – La Motte’s double platinum Pierneef Collection 2016 Syrah Viognier red blend, and La Motte’s  Pierneef Collection 2018 Sauvignon Blanc. Both work really well, but I’ve chosen to go with the red blend for the photograph.

May your own food stories also be a reason to celebrate this festive season!

WIN:

WIN La Motte wine for your festive table! Some of our most memorable food stories are from festive times and family holidays. Share your favourite food memory in the comment section on a La Motte #myfoodstory Facebook or Instagram post and you can win big! https://www.la-motte.com/blogs/news/my-food-story 

Beef tongue ingredients:

• 1,2 – 1,4 kg pickled beef/ox tongue
• cold water
• 5 ml whole black peppercorns
• 3 whole star anise
• 2 bay leaves
• 1 large onion, halved
• 2 large carrots, cut into chunks

Place the tongue in a large pot and cover with cold water. Leave to stand for 1 hour, then drain. Cover again with cold water in the pot, then add the peppercorns, star anise, bay leaves, onion and carrots. Cover with a lid and bring to a boil, then turn down the heat to a simmer and cook slowly for 2 hours. Remove from the heat, then remove the tongue from the liquid (don’t discard the liquid yet). Let it cool for 15 minutes, then remove the outer skin of the tongue. Return the tongue to the liquid and leave to cool completely. Cut into slices and serve at room temperature, with a sweet mustard sauce, pickles and salad. (Keep covered and refrigerated until ready to serve.)

For the sweet mustard sauce: (makes about 1 cup)

• 1/2 cup light brown sugar
• 1/3 cup apple cider vinegar
• 2 XL eggs
• 30 ml Dijon mustard
• 15 ml wholegrain mustard
• salt & pepper to taste
• 5 ml (1 teaspoon) corn flour dissolved in 60 ml cold water

Place all the ingredients in a sauce pan and whisk vigorously to mix. Place over medium heat, stirring often until the mixture thickens and comes to a boil. Remove from the heat and leave to cool. Refrigerate in a glass jar, covered.