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


Introducing The Boer & Butcher, Edu Hanekom

Meet Edu Hanekom, The Boer and Butcher who’s passion for what he does is evident in the way that he farms and produces meat.

We met Edu on this farm just outside Durbanville where he rears some of his livestock.


From vine to bottle with passion, love and dedication

As a 5th-generation wine farmer, Danie Malan’s passion can be seen from vine to bottle. Join him as he shares his Love of Wine


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

Ingredients:

  • Chopped up beef tossed in flour
  • Tinned tomatoes
  • Garlic
  • Chopped up onion
  • Carrots
  • Leeks
  • Potatoes
  • A few spoons of barley
  • Curry spice

Method:
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

Ingredients:

  • 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

Method:‬‬
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.‬‬

LAMB RAGU

by Candice Kim Challis

Ingredients:

  • 2kgs lamb shoulder
  • Garlic
  • Herbs
  • Red wine
  • Beef stock
  • Bacon
  • Onions
  • 2 Carrots
  • 2 Celery sticks
  • 1 Tin of tomatoes
  • 1 Sachet of tomato paste

Method:
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.