Words: Neil Ross, Executive Chef ǀ Wine pairing: Courtesy of OBiKWA & Simonsig
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ENTERTAINMENT
STARTER SERVES 6
Culinary classics and complementary wines Old Fashioned Chicken Soup (Potage a la Reine)
Ingredients: • 900 g veal bones, chopped • A chicken, with giblets • 170 g lean ham • Heaping or generous 1/3 cup or 55 g rice • 2 anchovy fillets, rinsed of salt • Black peppercorns • Bouquet garni or a bundle of sweet herbs - as many as possible of thyme, winter savoury, parsley, bay leaf and marjoram • 1 large onion, chopped • Half a head of celery, chopped carrots and leeks, to make the stock • 2.35 litres of water • ¾ cup / 85 g ground almonds • Sea salt • ¼ to ½ cup / 60 - 120 ml cream, or to taste
Preparation: 1. Put the veal bones into a large pan. Place the chicken, breast down, on top of the bones and add the remaining ingredients (including the chicken giblets) around it. 2. Add the water and bring to the boil, skimming off the froth and scum. Simmer slowly for 2 to 3 hours. Take out the chicken and put to one side. 3. When the soup has cooled, strain it through a sieve and let it stand a few hours or overnight. When it is quite cold, skim off the fat from the jelly, return the jelly to a saucepan and warm it. Add the ground almonds and simmer for 20 to 30 minutes. Add salt to taste. Cool a little and strain again. 4. The soup should be quite smooth and thin. 5. Shred some or all of the chicken meat, return it to the soup and heat through. Add the cream at the last minute, and heat to just below boiling, and then serve. If you prefer a heartier version, discard the bones, giblets, and herbs, and blend rather than strain the white mixture. Alternatively, leave out the chicken meat and use it for another meal. Wine pairing: OBiKWA Chardonnay is a medium-bodied wine that will hold its own when enjoyed with soup. The pear and peach flavours on the palate are followed by marmalade and wood spices, which will complement the rich flavours of the chicken soup. OBiKWA is a down-to-earth range of easy drinking, quality cultivar wines expressing their true varietal character and rich, ethnic charm at an affordable price. The 750 ml bottles sell at around R28 at leading outlets countrywide.
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Wine pairing:
Mr Borio’s Shiraz
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is a full-bodied red and meat lover’s dream. The rich berry and black fruit bouquet comes together with a touch of sweet spice, which melds with subtle oak notes on the palate. These flavours works exceptionally well with lamb. Mr Borio’s Shiraz 2011 is available at selected wine outlets countrywide and sells for R70 at the cellar door.
MAIN
SERVES 4-6
Slow-roasted Shoulder of Lamb with Boulangère Potatoes Ingredients: • 1 shoulder of lamb, about 2 kg • 6 large waxy potatoes, peeled and thinly sliced • 3 onions, thinly sliced • Leaves from one bunch thyme • 1 head of garlic, cloves peeled • 600 ml chicken stock
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Preparation: 1. Preheat the oven to 130°C. Combine the potatoes, onions, and thyme in a bowl and season. Layer the onions and potatoes in a roasting tin and place the lamb on top, skin-side up. 2. W ith a knife, pierce the meat all over and insert a clove of garlic in each hole. 3. Pour the chicken stock into the tray and place in the oven. Roast for 4 to 5 hours or until tender and the potatoes are cooked through. 4. Cover with foil and leave to rest for 20 minutes before carving.
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DESSERT SERVES 10
Raspberry and Ginger Tart The tart case can be used for other fruits as well (raw berries or poached or roasted stone fruit work well). Ingredients: • 350 g ginger biscuits • 150 g butter, melted • 2 tablespoons of soft, light brown sugar • 250 g mascarpone • 100 g crème fraîche • 5 tablespoons of castor sugar • 1 teaspoon vanilla extract • 375 g raspberries • Icing sugar for sifting (optional) Wine pairing:
Kaapse Vonkel is a crisp, refreshing palate cleanser and works very well with any rich or sweet desserts. Simonsig Kaapse Vonkel 2012 and gift pack is available from R95 per bottle at selected supermarkets and fine wine outlets countrywide.
Method: 1. Preheat the oven to 180°C. Whizz the biscuits in a food processor or bash them in a plastic bag with a rollingpin (I prefer the texture when you do it by hand). 2. Melt the butter and stir in the brown sugar. Press this into a 22 cm tart tin. It should be spread evenly on the base and up the sides, just as if you were making a pastry case. Use the base of a ramekin to flatten the base and form the sides. Bake for 10 minutes, then leave to cool completely. 3. Mix the mascarpone, crème fraîche, sugar and vanilla together, beating well to break down the mascarpone. Spread this in the tart case, and then cover the whole thing with cling film. 4. Refrigerate for about 1½ hours. 5. Remove the tart from the tart ring and set on a plate. Place the raspberries on top, dust lightly with icing sugar (or leave plain if you like) and serve.
Bon appétite. •
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