HOT BITES

HOT

BITES

SPANNING THE

SEASONS

Delheim wine estate in Stellenbosch might have been unable to sell wine directly to consumers during the lockdown, but like other wine farms they ramped up their online presence, allowing loyal customers to order online for delivery once the prohibition was lifted. To “sweeten the deal” they also kept in touch with an online newsletter – and provided an unexpected bonus: their never before shared popular Cape Malay chicken curry recipe. It’s a perennial favourite at the Delheim restaurant and works a treat with the estate's fragrant Gewürztraminer.

THE DELHEIM CAPE MALAY CHICKEN CURRY Ingredients

1 kg deboned chicken breast, cubed 2 onions, peeled and chopped oil 2 tsp garlic, peeled and minced 6 potatoes, peeled and quartered

½ kg green beans, chopped ½ kg carrots, peeled and diced 2 tsp tomato paste 2 Tbsp Cape Malay curry powder 4 cloves 2 cardamom pods, chopped 1 cinnamon stick 2 bay leaves 2 star anise pods 1 tsp ground cumin 2 Tbsp chutney 3 cups chicken stock flour salt & black pepper to taste

Directions

1 Heat the oil in a large pot or saucepan. 2 Add the oil, onions, garlic, cinnamon stick, curry powder, cloves, cardamom pods, bay leaves, star anise and cumin and continuously stir for 5 minutes. 3 Add the tomato paste and chutney, add 3 cups of chicken stock and allow to simmer. 4 Add potatoes, green beans and carrots and cook for 30 minutes. 5 Coat the chicken breast cubes in some flour and fry in a frying pan until browned. 6 Add the chicken cubes to the pot and stir to coat well. 7 Season to taste. 8 Serve with yellow rice and a variety of sambals and atjars.

You can also add a Roti!

CATCH THE NEW RYE

Old No. 7 Tennessee whiskey is the Jack Daniel’s that fans the world over know and love, along with other variants in the range, like the Tennessee Honey, Tennessee Fire, altogether more serious Gentleman Jack and Single Barrel examples.

The original recipe has been unchanged for 150 years and according to Men’s Journal, it is an iconic recipe, comprising 80% corn, 12% malted barley and 8% rye.

But there’s a new whiskey in town – Jack Daniels Tennessee Rye which is 70% rye, 18% corn and 12% malted barley – which is then mashed and charcoal mellowed before being aged to be as smooth as possible, because that’s how Jack Daniel’s made his whiskey.

Jeff Arnett, the Master Distiller, said he and his team have created this unique rye whisky which is bold and spicy in flavour but which still delivers a smooth, sipping experience. He likened it to the difference between a rye bread and normal bread – flavourful and tasty.

“Just like with other Jack Daniel’s Tennessee whiskeys, there is no wrong way to drink Jack Daniel’s Tennessee Rye,” is the advice from the team. “Taste it on the rocks to really experience its bold and spicy notes, or try it as a cocktail.” Here are a few suggestions.

JACK DANIEL’S RYEBALL

45ml Jack Daniel’s Tennessee Rye 15ml fresh lemon juice 15ml simple syrup 2 dashes bitters

Soda water

1 Shake all ingredients but soda in a cocktail shaker. 2 Strain into highball glass with ice. 3 Top off with soda. 4 Garnish with a lemon wheel

TENNESSEE RYE OLD FASHIONED

90ml Jack Daniel’s Tennessee Rye 15ml simple syrup 2 dashes bitters 1 orange slice (garnish)

1 Combine simple syrup, orange slice and bitters into a rocks glass and muddle. 2 Add Jack Rye, half fill with ice and stir for 20-30 seconds. 3 Garnish with orange slice.

RUM CLASSICS

Fashion and trends change rapidly but ultimately what lasts the course are the classics – and it’s the same when it comes to cocktails. There are a few rum-based cocktails which have stood the test of time and which depend on Angostura bitters as a key ingredient.

According to Drinks International’s 2020 annual brands report, the cocktails below are some of the best selling cocktails worldwide. They are also easy enough to try at home .

DAIQUIRI

60ml white rum 22ml fresh lime juice 45ml simple syrup 3 dashes Angostura aromatic bitters 1 fresh lime Shake all ingredients together in an ice-filled shaker and strain into chilled cocktail glass. Add lime wedges as garnish.

MOJITO

60ml white rum 37ml simple syrup

Soda water 3 dashes of Angostura aromatic bitters 12 mint leaves 1 fresh lime Muddle mint leaves, two lime wedges and simple syrup in a glass. Add white rum and crushed ice to the mix, stirring consistently until the glass frosts. Top up with club soda and add bitters. Garnish with a lime wedge.

MAI TAI

75ml rum 30ml orange liqueur 30ml pineapple juice 15ml lime juice 4 – 5ml orgeat syrup* 1/2 teaspoon white cane sugar 1 dash vanilla syrup 2 dashes Angostura aromatic bitters Shake all ingredients in an ice-filled shaker and strain into an ice-filled glass. Garnish with a lime wedge.

* Orgeat syrup can be made at home as follows: 500g blanched almonds 800ml water 700g sugar 100ml Vodka or Brandy 2Tbsp Orange or Rose flower water (optional)

Soak almonds in cold water for 30 minutes. Drain and crush the almonds to a fine grind. Transfer the crushed almonds to a large bowl and mix them with the water, let stand for one to two hours. Place a damp cloth or cheese cloth in a mesh filter, over another bowl, and strain the almond and water mixture, squeezing the cloth to extract all the liquid. Return the ground chopped almonds to the almond water, let it stand for another hour and then strain again. Repeat a third time if you wish. This is will get all the oils out of the almonds. Pour the strained liquid into a pan, discard the almond pulp, add the sugar and cook over gentle heat, stirring constantly. Remove from the heat when the sugar is completely dissolved. Cool for 15 minutes and then add the brandy or vodka and the orange flower water. Store the orgeat in a clean glass bottle.