• 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.”

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