It is with great pleasure to introduce to you this month’s recipe from my Nederburg wine pairing series. I’m sure by now the people who read the blog and follow my Cape Times recipe column know my love for Dumplings and Stew. Not only that, I find it interesting that dumplings or South African yeast dumplings to some are the most searched for items on the blog…..When I got an opportunity to do wine pairing it seemed like a great idea to have a dumpling dish.
The dish is perfect for Autumn and Winter and this particular dish has a bit of heat but the prunes tones it down beautifully. The dish goes perfectly well with the bright and fruity, smooth and elegant 56HUNDRED Cabernet Sauvignon, bursting with berry flavours.
More about the 56HUNDRED Cabernet Sauvignon
Nederburg’s 56Hundred range of juicy, fruity wines takes its name from the price of fifty-six hundred guilders that Philippus Wolvaart paid in 1791 for the farm he was to call Nederburg. His passion for wine has been continued by those who succeeded him, generation to generation.
Last but not least, I would like to thank the guys who worked on the styling and photography of in this project. I always say traditional dishes are delicious but the challenge is that most of them are dull looking and unfortunately their taste does not translate into the images. As we know, people eat with their eyes. I worked with the amazing food stylist and owner of the restaurant Hemelhuijs, Chef Jacques Erasmus and the amazing photographer with an eye for detail, Micky Hoyle. Thank you guys, I learnt so much from working with you!
If you missed other recipes and wine pairing suggestions, they are as follows:
Lamb knuckles and dumplings with prunes, paired with Nederburg 56Hundred Cabernet Sauvignon
Serves: 6 to 8
875ml (3½ cups) cake flour
5ml (1 tsp) instant yeast
5ml (1 tsp) salt
10ml (2 tsp) sugar
375ml (1½ cup) warm water
15ml (1 Tbsp) canola or olive oil
1 medium onion, chopped
2 cloves garlic, minced or finely chopped
+/- 800g lamb knuckles
1 litre (4 cups) boiling water
1 bay leaf
5ml (1 tsp) medium curry powder
1 chicken stock cube
1 red chilli, chopped
15ml (1 Tbsp) soya sauce
30ml (2 Tbsp) chutney
45ml (3 Tbsp) tomato paste
15ml (1 Tbsp) balsamic vinegar
5 ml(1 tsp) fresh rosemary, chopped
5 prunes, halved, pits removed
Freshly milled black pepper to taste
For more info on the brand and wine pairing suggestions, visit: www.nederburg.co.za
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Do you have any clever ways to reuse corks? pic.twitter.com/DIIM1CVc52
— Nederburg Wines (@Nederburg) April 29, 2015
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I never knew that potatoes and carrots were added to tripe until I was in Cape Town. Some folks are becoming more creative with traditional dishes, it is interesting! Normally, tripe is just cooked until soft then salt is added to give flavor. It sounds bland but trust me it is delicious.
Tripe comes with a lot of fat, I know some would not agree with me but try and remove at least most of it. Secondly, add ingredients such as fresh garlic, herbs, fresh ginger or chilli.
A lot of hardcore traditional food lovers often ask why additional ingredients are added to a simple dish such as tripe. I am hoping that we all become conscious eaters, therefore, I’ll explain the amazing health benefits of some of these ingredients.
Garlic strengthens the immune system. It has blood thinning properties which help prevent the blood from clotting and thereby it helps prevent cardiovascular diseases such as heart attacks. Garlic helps lower the formation of plaque inside the arteries. Garlic also helps with regulating the formation of fat cells in our bodies. Therefore, it helps in weight loss. Get more benefits here.
Herbs are known for adding flavor and fragrance to your food, however, they do more that just that. Herbs have amazing antioxidant properties which help in prevention of cancers. Next time someone asks why you adding “these leaves” to their food, mention the health benefits.
Have antioxidant properties, help in prevention of cancers. Chillies have blood thinning properties which help against the formation of blood clots. Chillies also boost the immune system. Every notice how the nose starts running when eating hot food? Chillies help clear up congestion.
For the dumplings, I’ve used the recipe from the Lamb Stew recipe. If one is in a hurry then make dumplings using Self Raising Flour. When preparing this dish just make sure there’s enough gravy for a delectable dunking experience. Enjoy and let me know how it goes!
Curried Mogodu and Dombolo
2kg fresh tripe, cleaned and cut into pieces
±1.5kg boiling water
3 bay leaves
1 onion, chopped
2 garlic cloves, chopped
3 carrots, peeled and cubed
2 potatoes, peeled and cubed
1 red chilli, chopped
4 sprigs of thyme, chopped
15ml (1Tbsp) medium curry powder
2 chicken stock cubes
30ml (2Tbsp) beef and onion soup powder
Cold water to make a paste
Freshly ground black pepper, to taste
Its soup and bredie (stew) season plus some dumplings! I was missing my aunt and thinking of meaty bones and dumplings……..
Back where I grew up, in Alice kwaNtselamanzi there was a butchery called KwaMxotwa. It was just a minute away from my house. My aunt would make sure to buy the bones whenever they were available. The bones were like clean, most of the meat was removed. But she bought them for the gravy. I would come back from school and have that!
Guys, I’m so addicted to seeds, I’ve posted about them a few times on my blog and column. Then I was walking around at a Pick ‘n Pay and saw these Moroccan Flavoured Roasted Seeds….I bought a packet and snacked on them and then all of a sudden incorporating them into a dumpling and stew recipe sounded like an interesting idea. …
The producers from the SABC 2 show, TalkSA, called and wanted to do an episode on traditional food. Of course that includes cooking, eating, laughing and more eating! I prepared a lamb stew with morogo and feta dumplings for the episode. A lot of people especially in the Cape are not used to food items such as dried morogo therefore I take special pleasure in explaining what they are to them. And because the shoot was done at my place I took out my stash of mopane worms….I just do it to freak people out….(you should see people’s faces when I take them out and say “this is what we are having” it works every time! Hehe! I know I’m bad.
Ever since I started using morogo on some of my recipes I get some people asking ‘how do they taste like?” or “do they taste like spinach?” I got to ask Pascale (the camera lady) and Riaan (presenter) the same questions as it was their first time tasting morogo. This was Pascale’s answer….you are gonna laugh at this one…”ummm, they taste like spinach with a bit of ganja (weed)”. I don’t know why I never thought of that answer but it is spot on! Fortunately (or unfortunately for some), the morogo doesn’t have the same effect as the ganja….. I believe the episode will be aired next week. Don’t miss it! Now let me share the recipe.
Lamb Stew with Morogo and Feta Cheese Dumplings
15ml (1Tbsp) olive/canola oil
2 – 3 spring onions, chopped
2 garlic cloves, chopped
500g stewing lamb
1 beef stock pot
500ml (2cups) boiling water
6 baby potatoes, with or without a peel
4 patty pans, cut in half length wise
250g self-raising flour
About 60ml feta cheese (I used half of that small packet you get at retail stores)
About 2- 3 tablespoons of dried morogo soaked in about 60ml boiling water
Salt to taste
Enough cold water to form a dough
30ml (2Tbsp) Moroccan flavoured seeds
Few sprigs Italian parsley, chopped
30ml (2Tbsp) tomato paste
5ml (1tsp) brown onion soup (feel free to add another tsp)
Freshly ground pepper to taste
I just want to share one of those random recipes you just put together without even thinking and they turn out amazing! I’m sure you also have one of those……
It was raining in Cape Town yesterday wasn’t it? It was just one of those days…I felt like having something stewy, spicy, quick and easy to prepare just to take care of the cold. Come to think of it I wasn’t even hungry but I was in the mood to cook.
In my freezer, I had these chicken hearts I bought for the Expresso live shoot which never took place due to my accident two months ago. The poor hearts have been sitting there begging to be utilised. It was either that, pork chops or chicken. Yup! I love my meat, besides I have an excuse now…..I need that layer of extra fat to keep me warm.
Anyways, I opted for the chicken hearts. I remembered the Inna Paarman’s Tikka Curry that I bought at the Good Food and Wine Show. Luckily, I have tons Stock Pot…..and for the veggie part I had dried morogo which I bought from a street vendor in Joburg.
I love dried Morogo. I love the concept behind it. Personally, I think its clever and if as consumers we generate a lot of demand some farmer/retailer out there would feel compeled to supply it. Just think about this….wouldn’t it be interesting to buy dried morogo from retail stores all over the country? They are doing it in Botswana. So come on people of Mzansi, let us demand to see our indigenous ingredients at retail stores and its only you and I who could make that demand. We’ve got the buying power! Let’s take advantage of that fact. Farmers, manufacturers and retailers work according to our demand. If we don’t demand they don’t supply. That’s just the nature of the business.
Now back to my dish….. a couple of years ago I got a small packet of dried morogo from a friend in Joburg. She grows some mogoro in her backyard and dries it herself. I remember she warned me not to use too much at once as it doubles in size once cooked. I didn’t heed the warning, I cooked the whole packet at once and it was a disaster. This time around I wanted to just add a bit.
So I made a stew with the chicken hearts, added the dried morogo and made dumplings with bran-rich self-raising flour. The meal took about 15 or 20 minutes to prepare. By the time I was done cooking I was I didn’t feel like eating. I just dished up to taste then packed in a container for my colleagues (my guinea pigs). My meal disappeared as usual. It turned out really good. This one dude from Zimbabwe almost proposed marriage. Hehehe! On a serious note, he went on and on about how good the food was and how rare it is to find a woman that cooks good traditional food. He tells me the Shona people call it Mufushwa.
That was my dinner last night. You owe it to yourself to try out this recipe, therefore, go buy yourself some dried morogo and let me know how it turns out! Enjoy!
Tikka Curry Chicken Gizzards/Hearts/Necks with Morogo and Dumplings Recipe
Serves: 3 – 4
500g chicken hearts, gizzards, cubed chicken breasts
1 red onion, chopped
1 chicken stock pot
1 garlic clove, chopped
4 fresh basil, chopped
A handful of dried morogo
Bran-rich self-raising flour
1 packet (200g) Ina Paarman’s Tikka Curry
30ml (2 Tbsp) tomato paste
Freshly ground black pepper
I just melt at the mention or even thought of this dish….it takes me back to a time….to a place…yes you guessed it right my grand mother’s kitchen back in the day…
Whether it’s prepared in winter or summer this dish is a guaranteed winner and your guests will give you the complimentary ‘oooh’s and ‘aaah’s around the dinner table.
I grew up in an environment whereby if there’s been a slaughtered cow the whole community got a notification. This meant bringing your buckets or whatever container you could find and go collect some meat. Take as much as you want, however, the meat had to be cooked and eaten immediately to avoid spoiling.
Stew and dumplings is one of the dishes that were chosen to prepare the meat. I remember sitting with my cousins around the fire place with the potjie simmering away. The killer was the aroma coming out of the potjie every time the lid was opened to stir the contents.
I really don’t feel like dwelling on how good this recipe is. It really speaks for itself. All you need to do is to try it…just watch out for the ‘oooh’s, ‘aaah’s as well as the consequent licking of fingers!
Dumplings and Lamb Stew Recipe
575ml (2¼ cup) cake flour
250ml (1 cup) warm water
5ml (1tsp) instant dry yeast
10ml (2 tsp) sugar
1 onion, chopped
25ml cooking oil
± 500g stewing lamb, trimmed and cubed
2 tsp (10ml) salt
4 black pepper cons
50 ml chutney
4 carrots, chopped
4-6 baby potatoes, peeled
1 stock cube
75ml split peas
2ml crushed chilli
2.5ml medium curry powder
5ml fresh parsley, chopped
1 garlic clove, finely chopped
5ml worcestershire sauce
You can replace the lamb with mutton or beef and adjust your water and cooking times accordingly.