Archive for May, 2012
- 1 (2.3kg) standing beef rib roast
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
Allow roast to stand at room temperature for at least 1 hour.
Preheat the oven to 190 degrees C. Combine the salt, pepper and garlic powder in a small cup. Place the roast on a rack in a roasting pan so that the fatty side is up and the rib side is on the bottom. Rub the seasoning onto the roast.
Roast for 1 hour in the preheated oven. Turn the oven off and leave the roast inside. Do not open the door. Leave it in there for 3 hours. 30 to 40 minutes before serving, turn the oven back on at 190 degrees C to reheat the roast. The internal temperature should be at least 62 degrees C. Remove from the oven and let rest for 10 minutes before carving into servings.
Recommended wine: The Kumkani Pinotage will pair great with this dish.
Antiguan beef stew with coconut rice
Here’s something different with beef, for these cold winter nights. Perfect when you’re entertaining guests, to spice up the menu a little.
- 750.0g rump steaks , cut into chunks
- 6 cloves
- 1 onion , diced
- 1 large carrot , diced
- 2 celery sticks, diced
- 1.0 tbsp thyme leaves , chopped
- 1/2 garlic clove , finely chopped
- 3.0 tbsp tomato purée
- beef stock cubes , powder or fresh, made up to 750ml
- 1 large potato , diced
- 100.0g kidney beans (tinned), drained and rinsed
- 300.0g basmati rice
- 2.0 tbsp coconut milk
- 1 red chilli , sliced (optional)
Season the beef, then brown all over in a casserole in a little oil. Add the cloves and onions and cook for 2-3 minutes, then throw in the carrots, celery, thyme and garlic. Cook for a further 2 minutes, then add the tomato purée and pour in the beef stock to just cover the meat. Stir well, then add the potato and kidney beans and bring the stew to a gentle boil. Simmer until the beef is tender, about 20 minutes.
Cook the rice according to packet instructions, adding the coconut milk to the cooking water. Lightly oil 4 small teacups, then pack the rice into them. Invert each teacup on to a plate, to give a moulded mound of rice. Spoon some stew around each mound. Finish with a sprinkle of red chilli if you like things hot and serve with steamed, buttered pumpkin and green beans.
Recommended wine: The Kumkani Pinotage will pair well with this dish.
1. Match the Style – The style and weight of the wine you pick should match the food on your plate. For example, a robust Cabernet would pair well with a hearty New York Steak. Similarly, food with intense flavor like bleu cheese should be paired with a flavorful wine like port. For lighter dishes like fish, choose more delicate wines, like Chardonnay.
2. Don’t Worry About the Color of the Meat – It’s often said that white meats like chicken, pork, and fish should go with white wine, and red meats like beef and lamb should be paired with red wine. However, you should think about the dish as a whole. Chicken served with a flavorful tomato-based sauce could easily go well with a lighter red wine.
3. Stick to the Same Region – Dishes that come from a certain region almost always pair well with wines from the same region. Seafood dishes from the Mediterranean work wonderfully with white wine from Provence, while pasta and meat dishes from Tuscany pair well with the acidic red Sangiovese wines.
4. Avoid Oaky Wines – Unless you really know what you’re doing, a big oaky flavor can overpower the food it’s paired with. In general, wines with less oaky notes are easier to pair with food.
5. Add Salt – Salt will not only add flavor to your food, but it will also help your wine complement the dish. Salt can make wines taste milder, fruitier, and less acidic, which tends to be pleasing to the palette.
Read more… wine.co.za
Here is a fantastic recipe to enjoy these winter nights. Perfect with a glass of Kumkani.
8 shallots , halved and peeled
a few sprigs of thyme
1 tbsp flour
350 ml red wine
300 ml beef stock
2 tsp redcurrant jelly
forerib of beef 2-rib, French-trimmed, chine bone removed
Heat the oven to 220C/fan 200C/gas 7. Season the beef thoroughly. Heat a heavy roasting tin on the hob and add a little oil. Sear the beef all over until you have a good colour. Add the shallots and thyme to the roasting tin then roast for 30 minutes. turn down the oven to 160C/fan 140C/gas 3. Keep cooking the beef for 15 minutes per 450g for medium-rare. Take out of the tin and rest for at least 40 minutes under foil.
Put the roasting tin on the hob, sprinkle in the flour and stir everything well. Add the wine, beef stock and redcurrant jelly and simmer till reduced by half. Strain into a jug to serve.
Recommended wine: The Kumkani Pinotage will pair excellent with this meal.
Here’s a great hearty meal for the midweek that won’t take forever to make. Perfect with a glass of Kumkani.
- 1 tbsp sunflower oil
- 2 rump steaks (about 200g/8oz each)
- 140g mushrooms , quartered
- 2 thyme sprigs, leaves removed
- 150ml Kumkani Cabernet Sauvignon
- 1 tbsp butter
Heat the oil in a pan. Season the steaks, then fry for 2-3 mins each side for medium rare, or cook more to your liking. Remove from the pan, then set aside to rest.
Add the mushrooms and thyme leaves to the pan, then cook for a couple of mins until softened and golden. Pour in the wine and bubble until syrupy, then turn off the heat and stir in the butter. Season.
Serve the steaks with the mushroom sauce poured over, along with creamy mash and some crunchy spring greens.
A great feast for the colder days to come. This succulent meal will make any mouth water. With a glass of Kumkani, this would be the perfect meal.
- 4kg boneless pork shoulder joint, rind on and scored
- 12 garlic cloves
- 2 tbsp paprika
- 100ml vegetable oil
- juice 3 lemons
- 4 large potatoes , halved
The day before, pat dry the pork with kitchen paper. In a food processor, whizz together the garlic, paprika, oil and lemon juice with 1 tbsp salt. Rub pork with the marinade and refrigerate for 12-24 hrs.
Heat oven to 150C/130C fan/gas 2. Place potatoes in a large roasting tin and sit the pork on top (the potatoes act as a trivet). Pour over any marinade with 300ml water, cover with foil and cook for 5 hrs.
Remove the foil and increase oven to 180C/160C fan/gas 4. Cook for a further hr.
Remove from the oven and leave to rest for 20-30 mins. To serve, lift off pieces of the crisp skin, then take 2 forks and slowly pull the meat apart. You can cut the pork into hunks if you want but I like it all in stringy bits, ready to go with whatever accompaniments you choose.