• Valentine’s Dinner 2021

    This time last year we were planning a Valentine’s Day function without a care in the world, and now here we are, planning again after so much has happened!

    There is reason to make this an extra-special one, as you will have been through a lifetime of experiences, energy and emotions with your loved one this past year while in lockdown. A special treat is therefore well-deserved.

    With Valentine’s Day falling on a Sunday this year, we thought it would be nice to start off early with a special dinner on Saturday evening, 13th February. With current curfew times, dinner will run from 17h30 to 20h00 so that everyone can be home in time. If anything changes with the curfew, we will adjust our times accordingly.

    Stay the night

    For those who have further to travel, or those that want to stay and really enjoy a romantic weekend, we are offering some great package deals:-

    Enjoy the special dinner on Saturday night, plus a romantic overnight stay with breakfast @ R2280.00 for 2 people sharing.

    Make a weekend of it, add an extra night’s stay and get all of the above @ R3200.00 for 2 people sharing.

    Contact us to book: +27(0)28 284 9488 / vineyards@endlessgroup.co.za

    Numbers are very limited due to COVID-19 regulations. All protocols strictly followed to keep everyone safe. Please don’t forget to wear your mask!

  • Sunday Lunch Plating instructions

    Thank you to all of you who have welcomed the return of our Sunday Gourmet Lunch Box deliveries. We really appreciate your support, and love the fact that we can give you our true restaurant experience in your very own home!

    For fun, and to keep improving the experience we offer, we sent some short plating videos to our customers so that they could impress guests / family / instagram when serving lunch.

    Take a look at the clips below to see what went out in our 17th January boxes. It’s getting us hungry all over again! Keep an eye on this page for details on each Sunday’s offering. We update the menu every week.

    Starter

    Main Course

    Dessert

  • Join us for Christmas Lunch

    Our ever-popular Country Gourmet Christmas Lunch is back for 2020!

    This event has proven extremely popular in the past, and with new seating / capacity limitations this year, we do recommend that you book early to avoid disappointment.

    Friday, 25 December 2020 from 12:00-15:00

    R650.00 pp (adults)
    R190.00 pp (children)

    Booking essential

    Tel: +27(0)28 284 9488
    Email: vineyards@endlessgroup.co.za

    – CHRISTMAS MENU –

    TO START

    Chilled Corn & Yoghurt Chowder
    Corn Kernels, Smoked Ham Hock, Baby Potato & Sour Cream
    Cilantro Oil

    Or

    Turkey & Cranberry Sausage
    Crispy Skin, Spiced Plum, Charred Endive,
    Burnt Sage Butter

    Or

    Chargrilled Vegetables
    Garden Leaves, Cumin Carrot Puree, Lime Scented Humus,
    Anybos Chevre & Mole Dressing
    Pomegranate Granité

    MAIN COURSE

    Slow Roasted Pork Loin, Crispy Crackling
    Compressed Apple, Roasted Parsnip, Cauliflower Puree, Braised Red Cabbage,
    Sautéed Brussel Sprout Petals, Thyme Jus

    Or

    Overberg Beef Wellington
    Celeriac Puree, Glazed Root Vegetables, Braised Red Cabbage
    Brussel Sprout Petals, Shitake Essence

    Or

    Porcini & Truffle Risotto
    Roasted Pumpkin, Wilted Greens, Wild Mushrooms & Parmesan

    TO END

    Berry Trifle
    Macerated Berries, Genoise Sponge,
    Mascarpone Cream, Valrhona Chocolate
    Shavings, Raspberry Sorbet
    Xmas Mince Pies

    R 650 per person

    – KIDS CHRISTMAS MENU –

    Glazed Ham
    Served with Fresh Baguette & Farm Butter

    Roast Chicken
    Crispy Roast Potato, Broccoli & Cauliflower au Gratin,
    Sautéed Vegetables, Thyme Gravy

    Berry Trifle
    With Vanilla Ice Cream
    Xmas Mince Pies

    R 190 Per Child

  • Food & Wine Pairing Recipe – Barrel Select Reserve Chenin Blanc

    Lamb Rib Chop Korma, Saffron Potato, Chargrilled Cauliflower, Mint Yoghurt, Coriander & Lime Chutney

    A nice recipe to rustle up after work on a week-night, this one works really well with either our new Estate Chenin Blanc, or our Barrel Select Reserve Chenin Blanc.

    “This is my take on Korma. One can substitute the Lamb for Chicken, or even a fresh Line fish. They will all work beautifully with the Wildekrans Chenin Blancs. You can also feel free to change it up a little. You might just want to use the Korma recipe and have this with some fluffy Basmati Rice. This will work great, but please remember to have enough Wildekrans Chenin Blanc to quench your thirst!” – Gordon

    Lamb Rib Chop Korma (Makes 6 portions)

    Ingredients

    1 White Onion, sliced

    2 Garlic Cloves, crushed

    2 Teaspoon Grated Ginger

    12 Lamb Rib Chops, cleaned bone (Keep trimmings for sauce)

    1/3 Cup Korma Curry Paste

    400g Can Diced Tomatoes

    400ml Can Coconut Cream

    Coriander leaves, to serve

    6 Cauliflower Steaks, 1 cm thick

    6 Pieces of Potato, cut 1 inch thick

    1 Red Onion, finely sliced

    5 Strands of Saffron

    2 ml Turmeric

    1 Cup Vegetable Stock

    Seasoning to taste

    INGREDIENTS for Korma Curry Paste

    1 Tablespoon Cumin Seeds

    55g (1/3 cup) Raw Cashews

    60ml (1/4 cup) Tomato Puree

    1/4 cup Chopped Fresh Coriander

    2 Garlic Cloves, crushed

    2 Tablespoons Desiccated Coconut

    1 Tablespoon Garam Masala

    3 Teaspoons finely grated fresh Ginger

    2 Teaspoons ground Coriander

    2 Teaspoons Sweet Paprika

    2 Teaspoons ground Turmeric

    60ml (1/4 cup) Vegetable Oil

    METHOD for Korma Paste

    Place the cumin seeds in a frying pan over medium heat. Cook, stirring, for 1-2 minutes or until aromatic.

    Blend the cumin seeds, cashews, tomato puree, fresh coriander, garlic, coconut, garam masala, ginger, ground coriander, paprika and turmeric in a blender until coarsely chopped. Add the oil and blend, scraping down the side of the blender occasionally, until a smooth paste 

    INGREDIENTS for Marinade for Lamb Chops

    2 Cups of Plain or Greek Yoghurt

    1/3 Cup Korma Curry Paste

    METHOD for Marinade

    Mix the yoghurt and Korma paste together in a bowl. When mixed well, spread over the 2 Lamb Chops and Marinade for at least 1 hour.

    METHOD for Saffron Potatoes

    Peel and slice the potatoes to 1 inch thick and boil in salted water until soft. Remove from the water and chill. Add some vegetable oil to a heavy based Saute pan and add the finely sliced red onion and fry for a minute, then add the saffron strands and turmeric and fry for a further 2 minutes. Add the potatoes and fry for 2 minutes. Add the vegetable stock and simmer until reduced by half. Turn the potato and place back on the heat until all of the vegetable stock has cooked away. Remove from the heat and keep the potatoes and onions for plating. 

    METHOD for Grilling Lamb chops and Cauliflower

    Season the marinated lamb chops and cauliflower steaks and place on the wood grill and grill until the cauliflower is cooked and the lamb chops are cooked to the desired temperature. We cook our lamb Chops to medium. Rest the lamb chops until service. 

    INGREDIENTS for Coriander and Lime Chutney

    1 Cup Desicated Coconut

    1 Cup Roughly Chopped Coriander, Stalk included

    2 Limes, Zest and Juiced

    METHOD for Coriander and Lime Chutney

    Place the coconut, roughly chopped coriander and zest of the Lime into a blender and blend until quite fine. Remove from the blender and add the juice of the limes.

    METHOD for Korma Sauce

    Place a large saucepan on high. Sauté onion for 4-5 mins, until tender. Add garlic and ginger. Sauté for 1 min. Add the lamb trimmings and cook, stirring, for 3-4 mins until browned. Add in curry paste and cook, stirring, for 1 min until fragrant.

    Stir in tomatoes, coconut cream and simmer for 20 mins. Remove . Simmer the lamb trimmings and blend the sauce with a hand blender. Correct the seasoning. (We like to add a splash of lime at the end to peak the flavour).

    Assemble your dish, pour some more wine and enjoy!

  • Food & Wine Pairing Recipe – Barrel Select Reserve Shiraz

    Grilled Beef Fillet with Smoked Sweet Potato Mash, Wild Mushroom and Truffle Cream

    This is a quick 30 minute recipe, to pair with Wildekrans Barrel Select Shiraz (Serves 4 people).

    Ingredients

    800g Beef Fillet, Trimmed and cleaned

    20 ml Wildekrans Olive Oil

    1 Small Onion, Diced

    1 Clove of Garlic, crushed

    300g Wild Mushrooms

    4 Thyme Sprigs

    2 Generous Sprigs of Rosemary

    ½ a Lemon

    10 ml Truffle oil

    2 Large Sweet Potatoes, peeled and cut into 4 equal pieces per unit

    500ml Cream

    100 g of Butter (Preferably unsalted)

    4 Rooibos Tea Bags

    Salt & Cracked Black Pepper

    Method

    Place the sweet potato into a sauce pot and cover with salted water. Place the pot on a medium heat and simmer until the potatoes are soft, but not falling apart. Strain the potatoes trying to keep them as intact as possible.

    Then, empty the Rooibos tea bags into your most undesirable oven tray (at least 1 inch deep), and add 2 sprigs of thyme. Then place a wire rack on the top of the tray, making sure that there is some clearance between the tea and the tray. Add the potatoes onto the rack and add 1- 2 drops of water. Cover the tray completely with tinfoil. Place the tray on a high heat for 2 minutes. You will have this delightful smell of burning Rooibos and Thyme filling your kitchen. Remove the tray from the heat and carefully remove the sweet potatoes.

    In a separate sauce pot, place 80g of the butter and 250ml cream and heat over a moderate heat. Use this liquid to mash the sweet potato and season. You might not need all of the cream mixture, this all depends how you like your mash.   

    Heat a cast iron grill pan to smoking point (or even better, use a charcoal grill). Cut the Fillet into 4 equal portions. Season generously with salt and cracked black pepper. The pepper brings a nice spice element, which works very well with Shiraz.

    Place the fillet steaks on the grill, taking care not to move the meat too much – you want to retain all those lovey juices. Then add the olive oil to a sauté pan with the rosemary sprigs, clove of garlic and 20g of Butter, and heat for 2 minutes on a moderate heat. Then set aside, to be used later. Once the fillet is cooked to your desired temperature, remove the steaks and let them rest in the olive oil & butter liquid. Turn the steak every few minutes to distribute the meat juices through the whole steak.

    Place a saute pan on a high heat , add some of the olive oil and butter mixture, and saute the diced onion until translucent, then add the wild mushrooms and fry over a high heat. Run your fingers through the 2 sprigs of thyme and let the leaves fall into the mushrooms. Add the cream and simmer the sauce until the cream has reduced by half. Season with salt and pepper, and you are ready to go.

    Top Tip: “I usually squeeze some juice from half a lemon over the steaks, give it one more turn and the steaks are ready to go. And if you really want to pimp the sauce up, then add some more of the juice that is left from the meat resting liquid. You are now ready to plate your 4 dishes and open your second Bottle of Wildekrans Barrel Select Reserve Shiraz.”

  • Gourmet Meal Box Home Delivery

    Due to demand, we have now decided to add dinner boxes for Friday and Saturday, along with our ever-popular Sunday lunch boxes.

    *Note, for the remainder of February, we will only be offering Sunday Lunch boxes. From March, we will also have Friday evening boxes available for order.

    DELIVERY DETAILS:

    Friday & Saturday boxes will be delivered between 15h00 & 17h00 on the day with heating instructions.

    Sunday boxes will be delivered on Sunday morning with heating instructions.

    ORDER DEADLINES:

    Friday box: Orders in by 19h00 on Thursday

    Saturday & Sunday boxes: Orders in by 19h00 on Friday

    DELIVERY AREAS INCLUDE:

    – Kleinmond

    – Elgin / Grabouw

    – Botrivier

    – If you are further afield, give us a shout and we’ll do our best to make a plan!

    PAYMENT:

    Full payment required prior to delivery, via EFT only.

    BANKING DETAILS:

    The Wildekrans Trust

    Bank: FNB

    Branch Wierda Valley

    Code 260950

    Account #: 62620592685

    CONTACT FOR ORDERING:

    Whatsapp or Call: 082 774 1101

    Email: manager@endlessvineyards.co.za

    Please note that every precaution is taken with regards to health and safety. Strict hygiene protocols and government regulations are adhered to at all times for both food prep and delivery.

    Thank you for your support!

     

You must be 18 years or older to visit this site.

Please confirm this

%d bloggers like this: