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. This Lamb Knuckle 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
- In a big bowl, combine the flour, instant yeast, salt, sugar and warm water. Knead for around 10 minutes until a pliable and elastic dough is formed.
- Cover the dough, keep in a warm place and let it rise until double in size.
- While the dough is rising, heat the oil in a large casserole and sauté the onion and garlic until soft.
- Add the knuckles, boiling water, bay leaf, curry powder, stock cube, chilli, soya sauce, chutney, tomato paste and balsamic vinegar and stir through.
- Close with a lid, lower the heat and let the mixture simmer for around 20 to 25 minutes until the knuckles are cooked and the flesh is soft.
- Add the rosemary and prunes, and make sure there’s still enough liquid in the pot before adding the dumplings.
- Form small dumplings with the dough and place them on top of the stew. Sprinkle the dumplings with black pepper.
- Replace the lid and let the stew simmer at a low temperature until the dumplings are cooked.
- Garnish with fresh rosemary and serve with roasted or steamed vegetables.
- Enjoy with Nederburg 56Hundred Cabernet Sauvignon.
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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