WINTER WARMING RECIPE COMPETITION
In order to stand a chance to win an Allesverloren Cabernet Sauvignon Magnum, contestants shared their favourite “winter warming” recipes that will pair perfectly with our Cabernet Sauvignon. Find the three winning recipes below.
BEEF & TOMATO CURRY/STEW
by Kathryn Cupido
- Chopped up beef tossed in flour
- Tinned tomatoes
- Chopped up onion
- A few spoons of barley
- Curry spice
Stir-fry onions, garlic and meat in olive oil. Add a little butter. Then open a lovely Cab… add a glass and cook until it thickens. Add spices and tinned tomatoes. Add vegetables and barley. Leave it to simmer for about an hour and a half. Add some herbs, some salt & pepper.
Serve with the rest of the bottle of wine & rice, beans & some crusty bread.
TOMATO & LAMB STEW
by Beverley Ann Swanepoel
I make with his glass of Allesverloren Cabernet Sauvignon
- 2kg Stewing mutton cut up into chunks
- 2 Onions chopped
- 3 tsps. of chopped garlic
- 8 tomatoes chopped
- 1 tsp. sweet basil
- 1 tsp. thyme
- 6 potatoes
- 2tbsp. of butter and 2 tbsp. oil for frying
Melt the butter and oil in a big enough pot. Add mutton and fry until brown, turning it regularly. Remove mutton from pot and add the onions and garlic and sauté until glassy.
Put the mutton back in, cover with the chopped tomatoes, add the sweet basil and thyme, and simmer until three quarters cooked, adding a little water if needed. Add the potatoes and simmer till soft.
by Candice Kim Challis
- 2kgs lamb shoulder
- Red wine
- Beef stock
- 2 Carrots
- 2 Celery sticks
- 1 Tin of tomatoes
- 1 Sachet of tomato paste
The lamb should be slow braised in the oven with garlic, herbs, some red wine, and a good beef stock.
I use the lamb shoulder for this type of recipe about 2kgs and cook for about 30-40 minutes. Then the heat should be reduced and left to cook for about another 4 hours covered in foil. When it is cooked, the lamb should be cooled down and then shredded.
In a pan, fry off some bacon. Add some onions and garlic and cook until soft. Add two carrots and two celery sticks and cook until soft.
Stir in the shredded lamb and then add a tin of tomatoes to the mixture and a sachet of tomato paste. Then add about 3-quarter cup of red wine and simmer until about a quarter of the wine has reduced.
Add two cups of stock and bring to the boil. Season with salt and pepper accordingly. Reduce heat and let it simmer for about 30 minutes until sauce has thickened.
Ragu is best served with pasta to soak up all the delicious meaty juices. My favourite is gnocchi.