Four Pinotage Recipes

Survivor Pinotage and Pizza-1.jpg

Boerewors Pan Pizza

SERVES: 1

SERVING SUGGESTION:
Enjoy with a bottle of Overhex Survivor Pinotage 2014 available from Wine of the Month.

 

METHOD

  1. Pre-heat the oven to 200C.
  2. Place the dough into a round pan, press it into the pan so that it covers it.
  3. With a fork, poke the dough - this will help so that the dough doesn’t bubble while baking.
  4. Spread the tomato puree over the base of the dough and sprinkle with the dried oregano.
  5. Grate the cheese and sprinkle that on top of the base.
  6. Cut little pieces of boerewors and place that on top.
  7. Bake in the oven for 30 minutes until it is cooked through.
  8. Drizzle with some olive oil and sprinkle the fresh basil over

INGREDIENTS

800g bread dough ready made
200g boerewors
100ml tomato puree
10ml dried oregano
250g mozzarella or a 50/50 mixture of cheddar and mozzarella
Fresh basil

RECIPE, IMAGE AND STYLING
Elmarie Berry Good Food 

 

 

     
    Lanzerac Pinotage and Marrow bones-2.jpg

    Oven Baked Bone Marrow

    SERVES: 1

    SERVING SUGGESTION:
    Enjoy with a bottle of Lanzerac Pinotage 2014 available from Wine of the Month.

    METHOD

    1. Pre-heat the oven to 200C. Bake the bone marrows for 15 minutes until the marrow pulls away from the sides of the bone.  
    2. Place all the rest of the ingredients in a food processor and mix together.  
    3. Serve the bone marrow on rye or sourdough toast with the parsley salad.

    INGREDIENTS

    15 Bone marrows, 5 cm each
    Salt and pepper
    Lemon juice of 1 lemon
    50 g parsley
    100g capers
    Zest of 2 lemons
    10 ml Olive oil

    RECIPE, IMAGE AND STYLING
    Elmarie Berry Good Food 

       
      Mellasat  White Pinotage and Bobotie Springrolls-1.jpg

      Bobotie Spring Rolls

      SERVES: 2

      SERVING SUGGESTIONS:
      Enjoy with a bottle of Mellasat White Pinotage 2016 available from Wine of the Month.

      METHOD

      1. Fry the mince until golden brown, add all the other ingredients except the pastry and egg.
      2. Fry until it is nice and cooked through. It must not be too dry; also not too runny. 
      3. Let the mixture cool down to room temperature.
      4. Place pastry with a corner facing you, so it looks like a diamond. Centre the filling (so it looks like a sausage) on the pastry about 4 centimeters above the corner.
      5. Lift the bottom corner over to enclose the filling and roll once.
      6. Fold the sides over evenly to enclose the filling.
      7. Continue to roll. Seal the exposed corner of the pastry with an egg and wash to prevent the roll from opening whilst frying.
      8. Heat oil to 180C. Fry the spring rolls until golden brown.
      9. I like to dip one side of the spring roll into coconut, but this is optional.
      10. Serve with any dip you like, I prefer a chili chutney

      INGREDIENTS

      30 ml Olive oil
      500g beef mince
      1 tsp ground cumin
      1 tsp ground coriander
      1 tsp turmeric
      2 tsp curry
      1 tsp ginger
      Salt and pepper
      2 tbsp chutney
      2 tbsp tomato sauce
      2 tbsp Worcester sauce
      Spring roll pastry
      1 egg
      Oil for deep frying

      RECIPE, IMAGE AND STYLING
      Elmarie Berry Good Food 

         
        Wellington La Cave and Bunny Chow-1.jpg

        Bunny Chow

        SERVES: 2

        SERVING SUGGESTIONS:
        Enjoy with a bottle of La Cave Pinotage 2016 available from Wine of the Month.

        METHOD

        1. Heat the oil in a pot.  Fry the onion until soft add the mince and all the spices. Fry until golden brown.
        2. Add the sugar and tomatoes and simmer for 15 minutes.
        3. Add the tin of drained chickpeas and simmer for another 15 minutes.
        4. To assemble the bunny:  Hollow out the inner part, try not to tear the bread. Scoop in the meat and sprinkle coriander and some almond flakes over.

        INGREDIENTS

        1 kg Beef mince
        1 tin of chickpeas
        2 cinnamon sticks
        1 tsp ground fennel
        1 bay leaf
        6 cardamoms
        1 tsp of dried chili’s
        1 large onion, finely chopped
        ½ tsp of turmeric
        2 tbsp of garlic and ginger mix
        2 tsp of sugar
        2 tsp of medium chili powder
        1 tin of chopped tomatoes
        Freshly chopped coriander and flaked almonds

        RECIPE, IMAGE AND STYLING
        Elmarie Berry Good Food