Author: Roodeberg

Serves (6)

Ingredients

1kg beef mince

1 teaspoon garlic powder

2 teaspoons onion powder

1 teaspoon ground cumin

1 teaspoon ground coriander

Salt and pepper

1 tin tomato puree

1 tin tomato and chili tomatoes

2 tablespoons of Worchester sauce

½ cup Roodeberg Red Blend

1 teaspoon sugar

1 teaspoon dried oregano

Salt and pepper

1 cup grated mozzarella cheese

 

Method

Preheat the oven to 200C. Grease a baking dish with olive oil. Mix the beef mince, garlic powder, onion powder, ground cumin, ground coriander and salt and pepper together. Coat your hands with a bit of olive oil and roll the meat into 2 tablespoon size balls (will make 10 – 12 meatballs). Place the meat balls in the prepared baking dish and place in the oven. Bake for 15 minutes or until the meatballs are crisp on the outside, but not yet cooked through on the inside. While the meatballs are baking, combine the olive oil, tomato puree, Roodeberg Red Blend, tinned tomatoes and chili, oregano, Worchester sauce, salt and pepper together.

Pour the sauce over the meatballs and top off with the mozzarella cheese and some fresh oregano.

Bake for a further 10 minutes or until the cheese is golden.

Enjoy with freshly baked bread or pasta.

Makes 30-40 truffles depending on the size you make

Ingredients

400g good-quality dark chocolate

1 cup cream

110g butter

 

Method

Finely chop the chocolate — a serrated knife will do this quickly and efficiently. Transfer the chocolate to a medium bowl.

Heat the cream. Microwave the cream on high until hot but not boiling, 30 seconds to 1 minute. Alternatively, heat the cream over low heat in a small saucepan until it starts to steam. Pour the hot cream over the chopped chocolate and set aside for 5 minutes.

Whisk the cream and chocolate together until smooth and shiny.

Pour the ganache into a shallow pan and refrigerate for 30 minutes.

Scoop and roll the truffles. Use a tablespoon or small cookie scoop to portion the ganache into bite size balls. Roll the balls between gloved hands until smooth. Refrigerate for a few minutes before rolling the truffles into the dried cranberries and place on a plate.

Makes 30-40 truffles depending on the size you make

Ingredients

400g good-quality dark chocolate

1 cup cream

110g butter

 

Method

Finely chop the chocolate — a serrated knife will do this quickly and efficiently. Transfer the chocolate to a medium bowl.

Heat the cream. Microwave the cream on high until hot but not boiling, 30 seconds to 1 minute. Alternatively, heat the cream over low heat in a small saucepan until it starts to steam. Pour the hot cream over the chopped chocolate and set aside for 5 minutes.

Whisk the cream and chocolate together until smooth and shiny.

Pour the ganache into a shallow pan and refrigerate for 30 minutes.

Scoop and roll the truffles. Use a tablespoon or small cookie scoop to portion the ganache into bite size balls. Roll the balls between gloved hands until smooth. Refrigerate for a few minutes before rolling the truffles into the sesame seeds and place on a plate.

 

INGREDIENTS

2 – 4 sirloin steaks

8 plums

1 red onion, thinly sliced

30 ml white wine vinegar

100 g toasted walnuts, chopped

100 g gorgonzola

cos/romaine lettuce, torn

olive oil

100 g crumbled blue cheese

 

RED WINE REDUCTION

500 ml Roodeberg Red

250 ml sugar

2 star anise

3 clove

1 stick of cinnamon

 

METHOD

In a small pot – add the Roodeberg red wine, sugar and spices. Simmer until reduced to a balsamic reduction consistency.  Allow to cool. Season and drizzle steaks with olive oil. Grill or braai steaks for 3 – 5 minutes per side. Allow to rest.

Remove pips from plums.

Grill half of the plums in a griddle pan.

Thinly slice the remaining halved plums.

Thinly slice the red onion and toss in a little white wine vinegar.

Toast and chop walnuts.

Slice rested steak.

Arrange steak on a plate with salad greens, grilled plums, sliced plums, pickled red onion, crumbled blue

cheese and chopped walnuts.

Drizzle with olive oil.

Drizzle with red wine reduction [or serve on the side].

Serve with bruschetta or crusty bread.

 

To make bruschetta, place slices of ciabatta onto a baking tray, drizzle with olive oil. Crisp up in a pre-heated oven at 180°C for ± 10 minutes or until golden. Rub with fresh garlic.

 

Ingredients

6 large egg whites, at room temperature

1 ½ cups caster sugar

2 tablespoons lemon juice

1 tablespoon cornflour

300ml fresh cream

Preheat the oven to 120°C. Line a baking tray with baking paper and draw a 20cm disc onto the paper. Turn the paper over so that the drawn disc is underneath. Use an electric mixer to whisk the egg whites in a clean, dry bowl until soft peaks form. Ensure the bowl is clean, as any fat or spot of egg yolk can prevent egg whites from fluffing up.

Gradually add the sugar, 1 tablespoon at a time, beating well after each addition, until the meringue is thick and glossy and the sugar is completely dissolved. Add the lemon juice and cornflour and gently fold to combine.

Spoon the meringue onto the tray. Use a spatula to shape into a disc, using the circle as a guide. Bake for 1 ½ hours. Turn off the oven, leave the door closed and allow it to cool completely. This stops the pavlova from cracking. Use an electric mixer to beat the cream until it forms soft peaks. Fill the pavlova with the cream and top it off with the poached guavas and guava sauce.

 
Cardamom poached guavas – Ingredients

4 guavas, halved

1 cup Roodeberg Rosé wine

1 cup water

1 cup sugar

4 cardamom pods

Pinch of vanilla seeds

Simmer the wine, sugar, cardamom pods and vanilla in a pot for 10 minutes. Add the halved guavas and slowly simmer for a further 10 -15 minutes. Spoon them out of the syrup and allow to cool.
 

Guava sauce – Ingredients

3 guavas, peeled and seeded

½ cup water

½ cup Roodeberg Rosé

¼ cup sugar

1 tablespoon lemon juice

Bring all the ingredients to a boil and simmer for 20 minutes until the guavas are soft. Take the pot off the heat and allow it to cool. Blend them all together and drizzle over the pavlova.

Makes one cake

Ingredients

Filling

1 litre milk

Extra ½ cup milk

1 cup sugar

4 egg yolks

1 tablespoon butter

1 teaspoon vanilla

 

Cake

4 eggs

1 ½ cup sugar

½ cup milk

½ cup water

100ml oil

2 teaspoons vanilla

2 cups cake flour

10ml baking powder

2 teaspoons cinnamon

Extra cinnamon to sprinkle between layers

 

Method

Filling

Heat the litre of milk, butter and sugar in the microwave for 3 minutes until the sugar has dissolved. Mix the eggs and flour with the extra ½ cup of milk. Add the mixture to the boiling milk. Put back in the microwave for 1 minute and give it a stir with a whisk. Repeat this step 4-5 times until the mixture is thick. Add the vanilla. Cover with cling wrap and let it cool.

 

Cake

Pre-heat the oven to 180°C. Prepare 2 x 20cm cake tins by greasing them and lining them with baking paper. Beat the eggs and sugar until light and fluffy. Heat the oil, water and milk until boiling. Add the vanilla.

Sift the flour, baking powder and cinnamon together. Fold the dry ingredients into the fluffy egg mixture. Add the hot milk, fold in until it forms a silky-smooth mixture. Divide the mixture between the 2 cake tins. Bake for 30 minutes. Let them cool for 10 minutes before removing them from the tins.

Divide each layer into two. Fill each layer with the custard and sprinkle cinnamon in between layers.

Serves 6-8

Ingredients

1 ½ cups cooked pumpkin, mashed

1 cup self-rising flour

2 eggs

Pinch of salt

½ teaspoon cinnamon

Oil for deep frying

1 cup cinnamon sugar

100g dark chocolate, melted

 
Method

Cook the pumpkin, drain excess liquid and allow to cool.

Put all the ingredients except the dark chocolate and cinnamon sugar in a food processor and mix until smooth. Heat the oil and add tablespoons of the batter to the oil and fry until golden brown. Roll into the cinnamon sugar and drizzle with the melted dark chocolate.

(Roodeberg Rosé)

 

Chicken kebabs – Ingredients

6 chicken breasts

Marinade:

4 tablespoons fresh lemon juice

2 teaspoons fresh ginger, finely grated

3 cloves of garlic, peeled and minced

½ teaspoon chili flakes

60ml olive oil

 

Method

Place the chicken pieces in a large bowl and add the marinade ingredients. Mix everything well. Cover, and refrigerate for 2 to 24 hours.

Heat a griddle non-stick pan over medium-high heat. Arrange the chicken onto the skewers.

Oil the kebabs with olive oil.  Cook for about 7 minutes on each side, until the chicken is well done. Season to taste. Serve with the yoghurt sauce and watermelon salad.

 

Watermelon salad

Slice watermelon and add crumbled feta. Top off with pitted olives, avocado, basil and mint with plenty of black pepper and drizzle with olive oil.

 

Yoghurt sauce – Ingredients

60ml olive oil

1 cup double thick Greek yoghurt

Handful of freshly chopped mint

½ teaspoon chili flakes

Salt and pepper

 

Method

Mix the double thick Greek yoghurt and olive oil with a whisk until well combined.  Add the chopped mint, chili flakes and season with salt and pepper.

Makes 30-40 truffles depending on the size you make

Ingredients

400g good-quality dark chocolate

1 cup cream

110g butter

 

Method

Finely chop the chocolate — a serrated knife will do this quickly and efficiently. Transfer the chocolate to a medium bowl.

Heat the cream. Microwave the cream on high until hot but not boiling, 30 seconds to 1 minute. Alternatively, heat the cream over low heat in a small saucepan until it starts to steam. Pour the hot cream over the chopped chocolate and set aside for 5 minutes.

Whisk the cream and chocolate together until smooth and shiny.

Pour the ganache into a shallow pan and refrigerate for 30 minutes.

Scoop and roll the truffles. Use a tablespoon or small cookie scoop to portion the ganache into bite size balls. Roll the balls between gloved hands until smooth. Refrigerate for a few minutes before rolling the truffles into the cocoa nibs or sifted cocoa powder and place on a plate.

Served on Pappardelle and garnished with fresh basil and pecorino shavings

(Roodeberg  Red Blend)

 

Ingredients

1 kg lamb shanks or boneless

Lamb shoulder or leg cut into large cubes

60 ml seasoned flour olive oil

125 g streaky bacon, diced

1 onion, chopped

1 stalk of celery, diced

1 large carrot, diced

125 ml Roodeberg red blend

15 ml beef stock concentrate

Rosemary

3 garlic cloves

1 can chopped tomatoes

2 bay leaves

 

To serve: Pappardelle (cooked when ready to serve and tossed in olive oil) & fresh Basil Leaves

 

Method

Dust lamb shanks with seasoned flour. Heat oil in a large oven proof dish and brown the meat on all sides. Set lamb aside. Sauté the bacon first, then add the onion, celery and carrot and simmer until glossy.

Add Roodeberg red wine, stock concentrate, chopped tomatoes, rosemary, garlic and bay leaves. Simmer for 2 minutes.

Add lamb back to the pot. Spoon the mixture over the lamb shanks. Cover and roast at 160°C for +- 3 hours.

Use 2 forks to pull the meat away from the bone and combine well with the mixture in the pot. Remove bones. Simmer on the stove for a few minutes and season to taste.

Serve on pappardelle and finish off with fresh basil and pecorino shavings.

(Alternatively serve the cooked tender lamb shanks with creamy polenta)