Pinotage – an excellent wine grape variety with tremendous potential!

PINOTAGE GRAPES WERE FIRST CREATED IN 1925 BY A SOUTH AFRICAN SCIENTIST NAMED ABRAHAM IZAK PEROLD, STELLENBOSCH UNIVERSITY’S FIRST VITICULTURE PROFESSOR. HE CREATED A HYBRID OF THE PINOT NOIR GRAPE AND THE CINSAULT GRAPE, THEN KNOWN LOCALLY AS “HERMITAGE”, GIVING PINOTAGE THE LATTER HALF OF ITS NAME.

Miso Glazed Aubergine

Ingredients

For the aubergine

• 1 medium aubergine

• 4g salt

• 20g Miso glaze

For the Quinoa

• 300ml orange juice

• 150g quinoa

For the Miso glaze

• 100g red miso paste

• 60ml (¼ cup) each Mirin and Sake (or Ponzu)

• 1½ tablespoons soy sauce

• 30g caster sugar

• 1 teaspoon finely grated ginger

Accompanying ingredients

• 1 pomegranate, seeds removed

• 1 orange, cut into segments

• 1 spring onion, thinly sliced

• Paprika mayo

• Micro herbs to garnish

Method

Styles of Pinotage include wooded and unwooded, young and fruity, or rich and full-bodied. Pinotage makes up 30% of a Cape blend, and the wine also shows its enormous versatility by appearing in Blanc de Noir wines, fortified port-style sweet dessert wines, sparkling wines and brandies.

Fruity aromas infused with violets are followed by flavours of blackcurrant, blackberry, cherry, strawberry and plum, which can be accompanied by tropical fruits such as banana. Spicy notes are characteristic, as well as oak flavours and, occasionally, vegetable undertones may be present. Pinotage pairs well with meats like venison, pork, lamb and goat meat or any rich darker meat. The wine’s versatility even extends to fruit desserts.

A Pinotage can be stored for up to 10 years in a cellar. Once opened, consume within three to five days.

The 2020 Lanzerac Pinotage boasts an excellent deep colour with a good mouth feel and lingering aftertaste. Here we share the perfect recipe to pair with Lanzerac’s Pinotage.

1. For the miso glaze, stir the ingredients in a small saucepan over medium-high heat, bring to the boil and cook until slightly thickened (1-2 minutes). Set aside to cool (5 minutes).

2. For quinoa, simmer the orange juice in small sauce pot, add quinoa, cook until it softens and triples its size. Place aside for 5 minutes and strain.

3. For miso aubergine, cut aubergine in half and lightly score. Rub thoroughly with salt and fry for 2 minutes until soft. Place on paper towel to allow oil to drain off.

4. Glaze with the miso glaze. fry for 1 minute and repeat once more until golden and sticky.

5. Complete the dish by plating the accompanying ingredients on top of the quinoa, finishing with the micro herbs and paprika mayo.

Miso Glazed Aubergine

2 tablespoons

• 1 large onion, roughly chopped

• 2 sticks celery, roughly chopped

• 2 large carrots, chunks

• ½ cup dry red wine

• 1½ cups beef stock

3. Toss shanks for 2 minutes each side until browned.

4. Transfer into a pot.

5. Add vegetables, wine, stock, spices and paste into a pot

6. Cook until meat falls off the bone.

Creamy Curry Baked Potato Mash Balls

By The Lazy Chef

INGREDIENTS

• mashed potatoes

• 2 tablespoons curry paste

• 1 spring onion

• 2 tablespoons parsley

• ½ cup coconut milk

• ½ cup grated cheddar

Method

1. Pre-heat oven at 200˚C.

2. Form balls using your cold leftover mashed potato.

3. Place the mash balls on an oven tray and in the oven for 10 minutes.

4. Place a pan on the stove on medium heat, add curry paste and spring onions and cook for 2 minutes, lower the heat.

5. Add coconut milk and leave to gently simmer for 5 minutes. Arrange the mash balls in the pan, sprinkle cheese on top and garnish with chopped parsley before serving.

Creamy Curry Baked Potato Mash Balls

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