Tag Archives: wine

breakfast + wine – i say yes!

breakfast + wine – i say yes!

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I am not a breakfast person. I would rather choose any other meal where I can drink wine. You are probably thinking I am stark raving mad, but to raise a glass of wine with a meal and to toast to life, happiness, health or whatever, is to me an appropriate way to dine.

I do have to admit that sipping on a glass of wine over breakfast has for many years escaped me – well that was until I recently visited my good friend Louis, who lives in Spain.

Lu is a country boy from Willowmore in the Easter Cape who moved to Castelion in Spain. On the first morning of my visit to him, he surprised me with a very simple Spanish breakfast… pan tumaca. Directly translated this is bread and tomato. Naturally, Louis in his usual flamboyant manner served this with a glass of Spanish red wine and the two of us celebrated with a toast to the good life and lasting friendships.

in spain with my good friend louis verwey

in spain with my good friend louis verwey

Following my visit to the continent there was just no stopping me. These days, very few breakfasts in my house are served without a glass of good red wine! One of the better breakfasts to enjoy …along with a tipple is John Whaite’s Lebanese Lone Wolf Eggs.

Lu, I am looking forward to your visit in December. I shall be making you a breakfast, open a a bottle of the finest red so that we can raise a glass to our friendship and your health!

 

Lebanese Lone Wolf Eggs
 
Prep time
Cook time
Total time
 
Recipe adopted from John Whaite Bakes
Author:
Serves: 2
Ingredients
  • 1 tablespoon sunflower
  • ½ onion, finely chopped
  • 1 garlic cloves, grated
  • ½ red chilli, de-seeded and finely chopped
  • 1 teaspoon sumac ( you can replace the sumac with a teaspoon of lemon juice)
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 tablespoon pomegranate molasses (I used pomegranate jam - otherwise use a tart berry jam)
  • 200g chopped tomatoes (1/2 can)
  • Leaves of two sprigs of fresh thyme
  • 1 tablespoon fresh coriander, roughly chopped
  • Salt and pepper to taste
  • 1-2 eggs
  • Pita breads to serve
Instructions
  1. Fry the onions in oil for about 5 minutes in a small frying pan.
  2. Stirring occasionally, add the garlic, chilli, sumac, paprika, cumin and ground coriander. Stir well so that the spices coat the onions.
  3. Add the tomatoes and pomegranate molasses. Bring to the boil, then reduce to a simmer and allow the ingredients to gently bubble for about 5-10 minutes - or until the sauce is a good, thickish consistency.
  4. Stir in the thyme, fresh coriander, salt and pepper. Please taste and season the sauce.
  5. Crack in the eggs and allow the whites of the eggs to cook completely while keeping the yolks soft.
  6. Serve at once with pita bread. (…And a glass of good red!)

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ragù with potato + carrot crush = pick n pay freshlyblogged challenge #2

ragù with potato + carrot crush = pick n pay freshlyblogged challenge #2

Pick n Pay freshlyblogged challenge #2

This delicios recipe was inspired by a very interesting ingredient list (see list below) I received from Pick n Pay for their freshlyblogged competition. See list of ingredients and rules below.

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As a family, when I was growing up we used to eat “mince and pasta” every Saturday. You see we used to have dishes for Monday, Tuesday etc. and this was our Saturday dish. So l decided last Saturday that I wanted to make a ragù with the beef shin and I replaced the pasta with carrot and potato crush. I also added fresh parsley to the ragù and the crush for that fresh Italian originality. This crush with pepper and butter was also something I grew up with during my childhood. I remember it was one of my dads’ favourite dishes – he loved to scoop it onto his plate while it was still piping hot. He always added that extra bit of butter and a pinch more black pepper. He was so in my thoughts when I made this dish. You would have loved it dad… today I missed you so much. Love always…

ragu

Ingredient List and rules for challenge #2
1 Knorr beef stock pot
1 Block of beef suet
1 Punnet PnP Soup Mix (containing one potato, one carrot, one celery stalk)
500g Beef Shin
PnP star anise
PnP white wine vinegar

Rules
You may omit one ingredient (except the 1 Knorr Beef Stock Pot) from the above list.
You may add two fresh ingredients (fruit, vegetables or herbs)
You may add one grocery item.
You can use any and all ingredients from the approved Freshly Blogged Pantry List. Olive oil, Vegetable oil, Salt, Pepper, Flours (cake, wholewheat, bread and self raising), Baking powder, Bicarbonate of soda, Yeast, Butter, Milk, Eggs, Sugar (granulated, castor, icing, brown and treacle),Stock (powder or liquid – beef, chicken, fish, vegetable)

ragu

 

 

ragù with potato + carrot crush = pick n pay freshlyblogged challenge #2
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • Ragù
  • 2Tbsp (30ml) Atora shredded suet
  • 1Tbsp (15ml) Olive Oil
  • 350g Boneless beef shin, cut into small blocks
  • ½ Cup (50g) Carrots, cut into very small blocks
  • ½ Cup (50g) Celery, sliced finely
  • 1Tbsp (15ml) White wine vinegar
  • 1 Cup (250ml) Water
  • 1 Beef stock pot
  • ½ Cup (125ml) Milk
  • 600g Ripe red tomatoes grated
  • Salt
  • Milled black pepper
  • 3Tbsp (45ml) Parsley coarsely chopped
  • Potato and carrot crush
  • 1 Cup (150g) Potato, cut into blocks
  • 1 Cup (150g) Carrot, cut into blocks - cut potatoes and carrots in the same size blocks so they can cook evenly
  • 1 ½ Tbsp (22.5 ml) Butter
  • 1Tbsp (15ml) Parsley coarsely chopped
  • ⅛ tsp (0.6 ml) Salt
  • Big pinch of milled black pepper
  • To serve
  • Olive oil
  • ½ Tomato, deseeded and chopped into small blocks
  • Parmesan cheese to serve
Instructions
  1. Ragù - Heat the suet and olive oil in a pot. Add the beef and sauté over medium heat until brown. Take the meat out of the pot and set aside.
  2. Add the carrots and celery into the same pot and cook gently for two minutes.
  3. Transfer the beef back in the pot and add the water, vinegar and stock pot. Cook stirring occasionally, until all the water has evaporated.
  4. Add the milk and cook until the milk has evaporated, stirring occasionally.
  5. Next add the grated tomatoes and stir well. When the pot starts to bubble turn down the heat to the very lowest so the ragù can cook at a simmer.
  6. Cook uncovered for a minimum of 1 ½ hours stirring occasionally. If it starts to reduce too much add little water and continue to cook. When cooked taste and correct the seasoning.
  7. Add the parsley to the sauce, stir and serve over the potato mash.
  8. Potato and carrot crush - Boil carrots and potatoes together till cooked.
  9. Crush with a fork – this is not mash so we don’t want it fine like mash.
  10. Add the rest of the ingredients – mix well and serve hot with ragù.
  11. To serve - drizzle with good olive oil add some parmesan shavings and finally add the chopped tomato blocks and a few extra sprigs of parsley.

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smoked potato + vintage cheese and friendships

smoked potato + vintage cheese and friendships

“It made me realise once again that food + blogging brings people together – it cements the deepest friendships and this is what the culinary society and life is all about. Sharing our knowledge and sharing our food around the table or swimming pool – anél”

smoked potato and vintage cheese

alain passard lesson # 3 : never underestimate a vegetable.

It was unusual yet one of the most distinctive taste experiences of my life. Chef Alain Passard served up a simple flambéed smoked potato accompanied by a slice of Moelleux du Revard cheese – that was it – nothing less and nothing more. To me, it was sheer genius serving a potato as the starch with the cheese course {no biscuits or bread}. Not only surprising and crazy to the taste buds – but also absolutely perfect!

Back in the RSA I decided to smoke my first potato and serve it with a vintage mature cheddar {for this recipe I used Simonsberg Vintage Mature Cheddar}.

The first person I rang up to give me some direction {and instructions I might add} to the smoking process was my friend and fellow blogger Barry. Firstly he thought I was crazy – “you want to smoke what?” – in the end the adventurous nature of this challenge intrigued both of us.

Barry arrived all chipper one Saturday morning along with all the goodies – the smoker, the ‘saagsels’, a fresh salmon, a bottle of bubbly and a few beers. Well, we spent a wonderful day together smoking all sorts of edibles – potatoes, salmon and sausage. We all know that it is tough here in Africa, so one always needs to temper this with plenty of laughs, chilled liquid refreshments while languishing under the splendor of the African sunshine.

It made me realise once again that food + blogging brings people together – it cements the deepest friendships and this is what the culinary society and life is all about. Sharing our knowledge and sharing our food around the table or swimming pool.

smoked potato and vintage cheese

Method and ingredients: Peel and steam your potatoes until cooked – do not overcook. Smoke the potato for 15 minutes in a smoker + then flambée it in a dash of brandy just before serving + serve with a slice of Simonsberg Vintage Mature cheddar + sprinkle with some maldon salt and course black pepper. If you want a stronger smoke taste serve with smoked maldon salt. {PS. It is important to accompany with shavings or wedges of strong cheese so that it can match the deep smokiness of the potato}

Wine: I also wanted to wash this unusual offering down with the perfect wine –so I phoned Nic van Wyk from Diemersdal {he was on the set of the new cooking show Kokkedoor} to ask him what he would pair with this specific dish – without so much as a hesitation his response was the Diemersdal Chardonnay Reserve.

Win: To win a Simonsberg Cheese hamper and 2 bottles of Diemersdal Chardonnay Reserve please click here.

smoked potato and cheese

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