If you are looking for a well-rounded red wine to accompany your next potjie then look no further than Drostdy-Hof’s Pinotage. The ideal companion for a hearty meal, this Pinotage adds a new dimension to any dish with its fresh acidity and vibrant berry flavours that leave a soft lingering aftertaste on the palate.
Chef Johan van Schalkwyk could not resist teaming this succulent wine with its subtly spicy oak nuances with a potjie of oxtail in prunes and port. Whether you are camping or treating your guests to a three-course dinner, this dish is perfect for any occasion.
The full-bodied Drostdy-Hof Pinotage is available from most liquor outlets for around R40.
Potjie of oxtail with prune and port with Drostdy-Hof Pinotage
2 medium onions, chopped
2 celery stalks, sliced
3 carrots, peeled and sliced
2 leeks, sliced and well washed to get rid of grit
6 garlic cloves, peeled and chopped
2 tins (410g) of whole peeled tomatoes
10g thyme, chopped
10g parsley, chopped
2 bay leaves
50ml balsamic vinegar
350ml Drostdy-Hof Pinotage
150ml Allesverloren Port
Zest of ½ an orange
50g prunes, pitted
1 tsp juniper berries, crushed
2 cloves, crushed
Flour for dusting
Coarse black pepper
1. Place a cast-iron potjie over coals and heat well.
2. Season oxtail pieces with salt and pepper and dust with flour by rolling them in a bowl with about a cup of flour in it. Shake off the excess flour.
3. Heat the oil in the potjie and seal in all the juices by browning the pieces of oxtail on all sides Do a couple at a time.
4. Set aside.
5. Fry all the vegetables in the olive oil until the onions are transparent. Do not brown.
6. Add back the meat.
7. Deglaze the potjie by adding the vinegar, wine and port.
8. Allow some of the alcohol to burn off.
9. Add the tomatoes and bring to the boil.
10. Scrape some coals away from underneath the potjie and allow the contents to simmer.
11. Add the herbs, prunes, zest, bay leaves and season with salt and pepper.
12. Cover with the lid.
13. Place two or three coals under the potjie and simmer for three to four hours. Do not stir the pot. Remove the lid every 30 minutes to check the liquid is at a gentle simmer. Add some coals if necessary.
14. The dish is done when the meat comes away from the bone.
15. Enjoy with some creamy mashed potatoes and vegetables of your choice.
16. Serve with a glass of Drostdy-Hof Pinotage.
To view a video clip of chef Johan van Schalkwyk preparing this dish,go to http://on.fb.me/1Edydy2
…” I Love being in studio writing and singing, but nothing gives me greater pleasure than seeing my music touching people through the gift of song.” – Ernie Smith
Multi-award winning jazz musician, Ernie Smith has become synonymous with fine craftsmanship of quality contemporary jazz and urban music. He was born with a rare talent of appealing to music lovers from a wide spectrum of tastes and his unflappable work ethic has seen him remain top of his game for more than 12 years.
A genius guitar player that has not only mastered his own creations, but produced countless other artists work, Ernie has created a hub for himself at his home where he focuses on touching people through the gift of song. Known for his song-writing and production skills, Ernie has the ability to mix jazz, R&B, Afro-pop, world music and funk and produce sounds that are fresh, yet timeless.
The new single WENA, featuring KB Motsilanyane is released to radio late June 2015 and his forthcoming album Time For Love, is due for release later this year.
Stay tuned for more from this amazing musician.
“…Ernie Smith is the perfect 21st century artist. His debut album sees Smith offering up a musical melting pot that’s destined to find fans across a wide spectrum of music tastes.” – Diane Coetzer – Billboard Magazine
I’m such a big fan of KB and it’s good to have something new from her even if she is featuring. What do you guys think of the track?
Minestrone & Herbs offers a new take on the classic minestrone with a twist of added herbs for extra flavour, while Brown Onion, the ever versatile kitchen favourite, will enrich any meal.
For even tastier results, ROYCO® recommendscombining Great Value Packet Soup with ROYCO® Stew Mix, another new product range available in a 200g pack. The Stew Mix dissolves easily guaranteeing lump free cooking with consistent flavour throughout the meal. Stew Mix for chicken has a slightly spicy kick that flavours the chicken perfectly, while Stew Mix for Beef adds a rich and beefy taste guaranteed to make any stew meaty and delicious.
Delicious Hearty Beef Stew
Preparation time: 30 minutes. Cooking time: 1 hour 20 minutes. Serves: 4 – 6
1 onion, chopped
25ml sunflower oil
1 clove garlic, crushed
500g beef cubes
1 cup carrots
1 cup of peas
3 tablespoons ROYCO GREAT VALUE BROWN ONION
2 potatoes, peeled and quartered
Tjoe! Guys you have to try this one out! It looks totally amazing, doesn’t it? …..
Sedgwick’s Original Old Brown is not just a drink. This winter you can share the warmth in the kitchen with Sedgwick’s Sticky Pudding. Try baking with Sedgwick’s and conjure up a delicious, sweet and sticky dessert that will delight you and your guests.
This easy dessert will impress everyone who comes to visit, whether after a meal or just as a sweet treat. The secret is the Sedgwick’s added to the sauce, which creates an evocative, original taste.
Be ready for the cold months with a bottle of Sedgwick’s Original Old Brown, available nationwide from leading liquor outlets for about R28.
Sedgwick’s Sticky Pudding
310ml cake flour
10ml bicarbonate of soda
250ml castor sugar
15ml apricot jam
2,5ml grated orange zest
60ml orange juice
For the sauce:
125ml soft brown sugar
125ml Sedgwick’s Original Old Brown
Who wants to give meaty stews a break?
This tasty recipe serves as a reminder that Winter comfort food does not have to include meat all the time. Mushrooms are good for you and they make a great alternative to meat. Some of the health benefits are that mushrooms are low in sodium, fat, cholesterol and calories. They are also cost effective and energy saving. Let’s face it, mushroom coook in a matter of minutes. MushroomsSA shared a Mushroom stew recipe with soft turmeric maize meal. Enjoy!
For more info on mushroom nutrition, visit : www.mushroominfo.co.za
Follow on twitter:
Did you know 100g mushrooms has more dietary fibre than a slice of wholewheat bread? pic.twitter.com/i8stZwkLnm
— FreshMushrooms (@FreshMushrooms) May 26, 2015
Mushroom Stew With Soft Turmeric Maize Meal
The flavour of the mushroom stew will improve if kept refrigerated for a day or two. Add the chopped tomatoes just before serving and sprinkle with finely chopped parsley. Excellent served with soft turmeric maize meal.
45 ml (3Tbsp) vegetable oil
2 onions, cut into slices
1 garlic clove, finely chopped
1 red chilli, seeded and finely chopped
500 g button mushrooms, wipe clean
300 ml (1 ¼ cup) vegetable stock
75 ml (5Tbsp) white wine
2,5 ml (½ tsp) ground black pepper
salt to taste
15 ml (1Tbsp) white wine vinegar
4 tomatoes, briefly blanched in boiling water, peeled and chopped
30 ml (2Tbsp) fresh parsley, finely chopped
Soft turmeric maize meal:
750 ml (3 cups) water
1 ml (¼ teaspoon) turmeric
salt to taste
200 ml (¾ cup) maize meal
125 ml (½ cup) cream optional
Costper serving: R11.35
Easter is all about family, food and fun. Yet, balancing all three can be a challenge, GLAD is sharing some tips to make lives easier this Easter . I think you would agree with me that every household should have a clingwrap, baking pager and those roasting bags really come in handy.
GLAD Bake & Cooking Paper and GLAD Oven Bags will make cooking a fun and simple activity, ensuring more time for family and festivities.
GLAD Bake & Cooking Paper
Glad baking and cooking paper provides consumers with a healthy way of cooking as it eliminates the need to grease trays and pans enabling you to cook with less mess and less oil or butter. Here are some useful tips for Easter cooking.
GLAD Oven and Roasting Bags
The bags are perfect for cooking vegetables, meat, chicken or fish as they lock in the juiciness and flavour. The bigger GLAD Roasting Bags are ideal for turkeys and roasts. They are ideal for cooking complete meals in as they retain the moisture often lost during the cooking process. Both bags are suitable for microwave and oven cooking. They also reduce cooking and washing up time. Here are some tips:
For more info and tips, visit: www.glad.co.za
Follow GLAD SOUTH AFRICA on Facebook
Hey guys! I’m hoping everyone is having a fabulous time whether they are at church, at a wedding or just spending time with relatives. I thought I would share another decadent Sasko Flour recipe for all the eager bakers out there….
These chocolate brownie cookies with peanut butter cream icing don’t only look glorious, they also taste divine as can be expected. You might want to try them out if you are in the mood to bake this Easter weekend! See the recipe below…….Happy baking!
Chocolate Brownie Cookie Sandwiches with Peanut Butter Cream Filling
Makes 30 cookies, 15 Sandwiches
120g dark chocolate (chopped)
2 eggs (at room temp)
60g Sasko Cake Flour
½tsp baking powder
Peanut butter cream icing:
75g butter (at room temp)
150g icing sugar
2 tbsp milk
80g peanut butter
To make the icing:
Step 1: Using an electric mixer, beat the butter and the icing sugar in bowl on low speed until combined
Step 2: Up the speed to medium and beat until thick and light in colour
Step 3: Add the peanut butter and milk and beat for a further minute or two on medium until you have a smooth, soft, silky icing
Step 1: Make the cookie sandwiches by spreading a little of the icing onto half of the cookies
Step 2: Seal them with the remaining half of the biscuits
Follow Sasko Flour on Facebook for more recipes and baking tips.
Hey y’all! I promised you some awesome Easter baking recipes and the one I’m posting today is from one of Mzansi’s finest food stylists, recipe developers, cookbook authors (I can go on and on), my girl Sam Linsell. Sam’s been raving on Facebook about how delightfully delicious these buns are. Read more about them….
A Milk Stout has many versatile characteristics which make it the ideal beer to use when cooking.
One such innovative idea can be seen in food stylist and Drizzle and Dip blogger Sam Linsell’s version of a fruit bun, using South Africa’s leading milk stout brand as her secret ingredient.
“Castle Milk Stout is made from quality dark roasted malt and is matured for longer to give it a rich, smooth and satisfying taste experience. Full-bodied and creamy with low levels of carbonation, this makes it the perfect match for food and also to be used in cooking,” says Julian Remba, the brand’s general manager.
These delicious and spicy fruit buns are so easy to make that Linsell says you won’t ever buy them again. This recipe makes 16 – 18 buns, but any excess can be frozen. I doubt that would be the case! Get to try them out and hit us up with your feedback. Enjoy!
Sam Linsell’s Castle Milk Stout Fruit Bun
Follow Sam on twitter:
Before and after hot cross buns made last week. I can't wait to share this fab recipe using Castle Milk Stout pic.twitter.com/99X9DAe4aR
— Sam Linsell (@drizzleanddip) March 9, 2015
First of all, before I say anything I’m excited to share this post. I attended the Nederburg Hussar Grill Cook-Off hosted by Chef Pete Goffe-Wood at the Kitchen Cowboys. I got the pleasure of teaming up with Hussar Grill chef, Cheldon Gatcke, Hussar Grill Willowbridge winner, Talita Olivier and her friend Rowena.
We had to pair a dish with The Brew Master from Nederburg Heroes range. It’s a good wine, I know. We had to come up with a good dish to match the wine. Remember, good wine deserves an equally delectable dish. That was our challenge. Let me cut to the chase, our recipe didn’t win. Not because it didn’t pair well with the wine.
We had a lot of components, we were a team of four and wanted every member to have their contribution taken into consideration. That was our downfall. other than that, my team worked well together and we produced a good dish but most importantly our dish paired very well with our wine. One just needs to reduce the components.
What I’ll do is share all the components then you can use the components you want to prepare. The dish would be perfect for Easter lunch. Here’s the recipe….
Mushroom Stuffed Steak Served with Carrot Humus / Cauliflower Mash / Grilled Aubergines with Red Wine Reduction
Red Wine Reduction
1 cup red wine
spices (aniseed, cumin, cloves, cinnamon)
2 carrots, peeled and cut into chunks
1 red pepper, cut into chunks
1 garlic, peeled
1 can chickpeas
salt and pepper, to taste
1 or 2 big egg plants, sliced
salt and freshly milled black pepper, to taste
oil, for frying
1/2 red onion, chopped
button mushrooms, sliced
flat iron steak
salt and freshly milled pepper, to taste
olive oil, for rubbing
fresh basil leaves
We are still on Easter baking and judging by the Facebook and Instagram response from the Chocolate and Ale Cake, it looks like my blog readers are keen on trying out different recipes. This time around I’m sharing a Bread and Butter Pudding recipe prepared using Sasko Premium White Bread. It is delicious and very easy to to prepare. The recipe is ideal for Easter Sunday afternoon, when everyone is coming back from church, serve it after lunch. Give it and go and let us know how it turns out! Enjoy!
Bread & Butter Pudding
8 slices Sasko Premium White or Best of Both or low Gi White Bread
50g butter (at room temp)
300ml full cream milk
100ml fresh cream
1tsp vanilla extract
½tsp Allspice mixed with 1tbsp sugar
Cream/custard to serve
Variation: For a chocolate-orange version: Use chocolate chips instead of raisins and orange zest instead of allspice
For more info on Sasko, follow them on facebook:
SASKO Bread: https://www.facebook.com/saskoplus
SASKO Flour: https://www.facebook.com/SaskoFlourSA