Crème Brûlée

DOWNLOAD THE RECIPE HERE

(Serves 4)

Ingredients:
6 large eggs
500 ml whipping cream
1 vanilla pod (or equivalent in vanilla extract – about 3 tsp)
Pinch of salt
¾ cup white sugar (plus a little more for the caramelising the tops)

Method:
Preheat the oven to 150°C. Boil a kettle of water. Get a high walled baking tray that can fit 6 ramekins, and line the bottom of it with a clean, folded up dishcloth. Lay out 6 ramekins on the cloth inside the tray.

Separate the eggs and add the yolks to a mixing bowl (you can keep the whites to make meringues later).

Add the cream to a small saucepan. Split the vanilla pod in half lengthwise and scrape out the seeds. Add the seeds, as well as the pod (or just use the extract) to the cream.

Heat up the cream on the stove until just below boiling point and remove from heat.

Add the sugar and salt to the eggs and mix well with a whisk, don’t over-beat it though. If you used a real vanilla pod, remove the husk (the empty shell of the pod) from the cream.

Roll up a damp dishcloth and lay it out in a circle on your workbench. Place the mixing bowl with the eggs on this “nest”. It will allow you to whisk with your one hand, while pouring cream with the other.  Without the cloth the mixing bowl will probably move all over the place.

Start adding small amounts of the hot cream into the egg mixture, while whisking with your other hand. Make sure the cream is completely mixed in before adding more. If you go too fast with this the eggs may cook and turn into scrambled eggs, so take your time and do this properly. Once you have added about half the cream, the eggs should be tempered, and you can go a bit faster (add more cream in one go).

Once all the cream is mixed in with the eggs, scoop off and discard most of the foam that will have formed on top with a slotted spoon. Divide the remaining mixture into the 6 ramekins. Pour the hot water into the baking dish, until it reaches about halfway up the side of the ramekins. Take care not to get any water inside the ramekins.

Carefully place the baking tray in the oven and bake for 50 minutes. Remove the tray from the oven and remove the ramekins from the tray. Allow to cool to room temperature, then chill the ramekins in the fridge for at least 4-6 hours, or even better, overnight.

When you are ready to serve, remove the ramekins from the fridge and sprinkle about half a teaspoon of white sugar on top of each. Shake the ramekin from side to side so the sugar spreads out evenly.

Using a blowtorch, gently caramelise the sugar until it goes dark brown. Make sure to spread the heat around so it caramelises evenly.

Allow to cool for 1 minute, then serve.


Steak with Horseradish & Potato Mash + Honeyed Carrots

DOWNLOAD THE RECIPE HERE

(Serves 4)

Ingredients:
Mash
2 kg potatoes
150-200gm butter
Salt
Pepper
6-10 tsp prepared horseradish sauce

Steak
4 x 400gm thick-cut, matured rib-eye steaks
2-3 Tbsp canola / vegetable oil
1 Tbsp butter

Steak salt
2 Tbsp coriander seeds
2T whole black peppercorns
1 Tbsp yellow mustard seeds
1 Tbsp black mustard seeds
250 gm Maldon salt
2 Tbsp Garlic flakes
100 gm brown sugar
1 Tbsp coffee
2 Tbsp paprika
2 Tbsp dried Italian herb mix

Carrots
250 gm baby carrots
4-5 Tbsp honey
80 gm butter
Salt
Cinnamon

Method:
Make the mash

Cut the potatoes in halves, leaving the skin on, and boil in slightly salted water for +- 30 minutes until soft.  Drain off the water.

Cut the butter into cubes and add it to the potatoes.  Add the horseradish sauce and start mashing the potatoes with a potato masher.

Season with salt and freshly cracked black pepper and have a taste.  Add more horseradish and seasoning to suit your palate.

Make the steak salt

In a mortar & pestle (or cheat and use an electric coffee grinder like I do) grind up the coriander seeds, black pepper and mustard seeds and pop it in a mixing bowl.

Add the salt, garlic flakes, brown sugar, coffee, paprika and dried herbs, and mix it all through using a whisk. Store in an airtight container.

Make the carrots

Preheat the oven to 160°C.  Add the carrots to an oven-proof dish, just big enough to hold the carrots in a single layer.  Add the butter (cut into cubes) and drizzle the honey over.  Add a pinch of salt and cinnamon on top.

Pop in the oven and cook for about 40-50 minutes depending on the size of your carrots.  Check in on them and turn the carrots over every 20 minutes or so.

Remove from the oven when the carrots are soft.

Cook the steak

Rib-eye tends to fall apart when cooking, so ask your butcher to tie up the steaks with butcher’s twine.  I usually buy a whole block of rib-eye, then I measure and tie up each steak with a piece of twine down the middle before I cut the block into the individual steaks.

Pop a large, heavy bottomed pan on medium heat and let it come up to temperature.  Add the canola oil and give it 20 seconds to come up to temperature.  Gently lay down the steaks, avoiding splashing the oil out.

Cook for 90-120 seconds a side, then turn the steaks over.  After 4 turns, generously season the steaks with the steak salt prepared earlier.  If you add this seasoning too soon the spices will burn.

Add the butter and turn the steaks around in it as it melts so you cover all the surfaces.  Turn the steaks on their sides as well so you get caramelisation all over.

Turn the heat up to high and give the steaks one more go on each side before removing from the pan.

Let the steaks rest for a minute or two while you dish up the rest of the meal.

Note: The cooking times above is just a guideline and will vary based on the size of your steaks and the heat of your pan.  Use your own discretion and adapt as necessary. Remember you can always pop an underdone steak back into the pan for a few minutes, but you can’t fix an overdone one.


Springbok Carpaccio

DOWNLOAD THE RECIPE HERE

(Serves 2)

Ingredients:

100g Springbok loin
10g Parmesan cheese
1 baguette (or French loaf)
1 lemon
Olive oil
Flakey sea salt (like Maldon)
Freshly cracked black pepper

Method:

Always keep the meat as cold as possible. You want the meat as firm as possible, just before it starts to freeze, but not actually frozen.

Preheat the oven to 180°C and place your serving plates in the fridge to cool.

Slice the baguette into thin slices and lay them out on a baking tray.  Bake the slices in the oven until golden brown, about 10 minutes.  Remove from oven and allow to cool.

Roll out a sheet of clingwrap on a work surface. Slice the loin as thin as you can and lay the slices down on the clingwrap.  Leave a few centimetres between each slice, as they will expand when flattened.  Cover with another layer of clingwrap and squeeze out any air pockets that might form.

Using a rolling pin, gently flatten out the slices of meat by rolling back and forth over them.  Use a light touch here, too much pressure and you’ll break apart the meat.  Repeat this process until you have flattened all the meat.  You can store the sheets in the fridge until you are ready to serve.

To serve, remove the serving plate from the fridge and drizzle a little olive oil on the plate.  Lightly season the plate with salt and pepper.  Gently remove the slices of meat from the plastic and lay them down on the plate.  Arrange the toasted baguette slices next to the meat.

Season the top of the meat with more salt & pepper, drizzle with more olive oil, and squeeze a drop or two of lemon juice on each slice of meat.

Using a Microplane or fine grater, grate a fine layer of parmesan over the top, making sure to spread it evenly.

Serve immediately.


Sweet Inspiration for your Festive Table

Our Allesverloren Chenin Blanc is a wonderful complement to seafood, chicken or summer salads, but why not indulge your sweet tooth this festive season and serve it with a delicious honey & thyme yogurt panna cotta? This light and refreshing dessert paired with our Chenin Blanc is the perfect end to a festive feast!

Honey & Thyme Yoghurt Panna Cotta | Stone Fruit 2 ways | Rooibos Syrup

A light and refreshing dessert with an herbaceous undertone that marries beautifully with grilled nectarines, vanilla peach puree and fragrant rooibos syrup.  A heavenly pairing with Allesverloren Chenin Blanc.

Makes: 8

Ingredients:
Panna Cotta
4 gelatine leaves (for a softer panna cotta, use 3)
250 ml cream
82.5 ml honey
a good handful of fresh sprigs of thyme
750 ml double cream yoghurt

Peach Puree
4 large ripe dessert peaches, peeled, pip removed and cut into chunks
60 ml water
60 ml sugar
1 vanilla pod, sliced open

Rooibos Syrup
125 ml sugar
250 ml very strong rooibos tea (use 2-3 bags)

Plate up
4-6 nectarines, cut into wedges, grilled in a hot griddle pan
fresh thyme leaves

Method:
Panna cotta
Soak the gelatine leaves in cold water until softened.
Meanwhile, heat the cream, honey and thyme until it starts to boil. Remove from the heat and allow the flavour of the thyme to infuse into the cream while cooling down for no more than 8-10 minutes. Strain through a sieve to remove the thyme.
Pour infused cream into a bowl. Squeeze excess liquid out of the gelatine and stir into the warm cream until well combined. Allow to cool until the cream mixture is room temperature.
In a separate bowl, whisk the yoghurt until smooth. Stir in the cooled cream mixture and mix until well combined.
Pour into 8 lightly greased ramekins, moulds or glass jars.
Chill until set (takes 2 – 4 hours).
TIP: To prepare moulds, lightly grease with a mild flavourless oil like grapeseed oil

Peach puree: Place the chunks of peach, water, sugar and vanilla into a small pot, heat gently until sugar dissolves, then cover and bring to a gentle simmer. Cook for about 20 – 25 minutes. You should have a reduced chunky puree. Fish out the vanilla pod. Allow to cool. Blend in a food processor until very smooth.

Rooibos syrup:
Place the tea and sugar into a small pot, heat gently until sugar dissolves then simmer uncovered until reduced to one third. Do not over reduce.

To serve:
Serve panna cotta drizzled with rooibos syrup. Garnish plate with dollops or a good spread of peach puree, a few grilled nectarines and light sprinkle of fresh thyme leaves.

Tip:
To unmould panna cottas, gently run the tip of a thin knife around the sides to loosen (and allow air into the moulds). Dip into a bowl of warm water for no more than 3 seconds and place onto plates that have been wiped with damp paper towel – this allows you to reposition the panna cotta if need be.


Launching our FIRST EVER white wine

The 2017 Chenin Blanc is a full-bodied wine with a creamy mouth feel. It delivers a rich and layered palate with an abundance of stone and citrus fruit. This wine demonstrates present owner and fifth generation winemaker Danie Malan’s commitment to the pioneering Malan-winemaking tradition started in 1872.

WINEMAKER’S COMMENTS

BOUQUET : Subtle nuances of lead pencil and oak notes, give an indication of the premium barrel selection.

TASTE : On the palate this medium bodied wine shows nice ripe stone fruit, great balanced acidity and just a hint of oak. It has a very elegant finish.

 

 

 


Rocking out with our Tinta Rosé 2017

Congratulations to the winemaking team for being awarded a Gold medal at the annual Rosé Rocks competition for the Tinta Rosé 2017! Rosé Rocks is South Africa’s first dedicated rosé wine competition which seeks to recognise excellence in rosé winemaking and promote the SA Rosé category.

WINEMAKER’S COMMENTS

COLOUR : Blush.

BOUQUET : An alluring nose of strawberries and raspberries.

TASTE : Fresh raspberries and cherries on the palate with a hint of vanilla. Exhibiting a perfect sugar/acid balance, it has a delicious
lingering aftertaste.

 


Allesverloren Touriga Nacional & Rack of Lamb

Our favourite wine paired with one of our favourite cuts of meat! The Boer and Butcher Edu not only shows us how to prepare this delicious cut of meat, but also how butchers french trim a Rack of Lamb.


Allesverloren Tinta Barocca & Beef Rib Rack

Just in time for National Braai Day – our Tinta Barocca paired with a Beef Rib Rack. Edu, The Boer and Butcher shares his Love of Food with Danie’s Love of Wine – Cheers!


Allesverloren Shiraz & Springbok Shank

The secret’s out! How does The Boer and Butcher Edu prepare his Springbok shank wrapped in smoky bacon? This will definitely feature at our table this weekend enjoyed of course with a glass of Shiraz!


Allesverloren Cabernet Sauvignon & Neck of Lamb

The Boer and Butcher Edu shares his best tips with us on how to ask your butcher to cut a neck of lamb for a delicious baked Greek dish.

See how his selection of herbs are blended with the meat to create the perfect partner with our Cabernet Sauvignon