DURBAN LAMB CURRY

• 2 sprigs of curry leaves

• 2 slices of chilli

• 1 teaspoon ginger and garlic

• 1 clove

• 1 cinnamon stick

• 2 Elachi (cardamon)

• 1 teaspoon cumin (jeera) seeds

• 1 teaspoon fennel seeds

• 1 bay leaf

• ½ teaspoon turmeric

• 1 teaspoon dhania and jeera powder

• 1 teaspoon garam masala

• 2 tablespoons Kashmiri special mix masala (mild) or 4 tablespoons Kashmiri special mix masala (medium-hot)

• rough salt

• ½ to 1 cup hot water

• coriander to garnish

• A few drops sriracha

Method

1. Add oil to a medium, heated pot.

2. Add in onions and mix until translucent in colour.

3. Add in the whole breyani spices, bay leaf, chillies, curry leaves, and ginger and garlic paste and mix until everything is well coated.

4. Add in turmeric, dhania and jeera ground spices, and garam masala, and stir until everything is mixed into the oil.

5. Add in the Kashmiri masala and mix well.

6. Add in the grated tomato and mix well for 2 minutes, then allow to simmer for about 5-7 minutes until the oil starts to come to the surface.

7. Add in the lamb and mix well until all the meat is coated, then allow to simmer for 20 minutes. Stir occasionally every 5-7 minutes.

8. Add in ½ cup of hot water, mix well, and allow to simmer for 5 minutes.

9. Place the potatoes around the meat and allow them to simmer in the gravy until cooked.

10. Garnish with coriander and serve.

Serving options: You can serve this curry with the following: rice, bread, roti or naan, and a refreshing carrot salad.

Beef Stew

By Sanelisiwe Nyawase

Serves 6-8

Ingredients

• 2kg stewing beef

• splash of cooking oil

• 1 tablespoon curry powder

• 1 onion, chopped

• 1 teaspoon paprika powder

• beef stock powder to taste

• 2 whole cinnamon sticks

• ¼ cup tomato paste

• ½ tablespoon flour

• 1 cup water, or more if needed

• 6 baby potatoes

• 4 carrots chopped into chunks

Method

1. Heat the pot, add oil and fry onion.

2. Add curry powder, paprika.

3. Add meat, beef stock powder, cinnamon sticks and water.

4. Boil your meat until halfway cooked, add potatoes, carrots and tomato paste.

5. Cook further until soft and your vegetables are cooked.

6. Add flour to thicken and simmer.

7. Serve hot.

Venison Pappardelle

Serves 2-3

The talented chef duo, Craig Cormack and Beau du Toit, who head up Salt Deli at Neethlingshof, have put together a delicious meal perfectly matched with a glass of Neethlingshof Estate Shiraz, a braised venison pappardelle.

Ingredients

• 2 venison shanks

• 2 carrots

• 2 leeks

• 2 sticks celery

• 4 baby onions sliced in half

• 320g cooked pappardelle/ tagliatelle

• 2 tablespoons butter

• 100ml jus

• 2 tablespoons wholegrain mustard

• 2 cloves

• 2 bay leaves

• 1 cup red wine

• 30g parmesan shavings

• salt

Method

1. Cover the shanks with red wine, cloves, bay leaves, and water and let them simmer until soft. This can take between 2 hours and 4 hours depending on the type of venison. When it is cooked, take it off the bone and keep the stock.

2. Cut your carrots, celery, and leeks into 2cm cubes.

3. Boil the baby onions and slice them in half lengthways. Grill in a pan to give a dark colour.

4. Fry the carrots, celery, leeks, and onion in a bit of butter, add 80ml of the venison stock, 100ml jus, and wholegrain mustard.

5. Add the venison and heat through.

6. Add the butter and simmer until creamy, about 2 minutes. You can add a dash of cream if needed.

7. Toss the cooked pasta through the sauce and serve with loads of parmesan shavings.

Shiraz 2021

Fruit forward, medium to full-bodied wine with a flavour profile of black cherry, black plum, liqourice and white pepper, with a touch of cloves from the oak.

Available online at www.neethlingshof.co.za

Succulent Roast Turkey

COOKING TIME 3 HOURS

Succulent Roast Turkey

By Siba Mtongana

Serves 8

Ingredients

For the turkey

• 750ml water

• 1 x 4.8kg whole turkey, fully defrosted and ready to be coated at room temperature

• 6 lemons, halved

• A big bunch of fresh thyme

For the spicy butter

• 100g butter

• 30ml flaked sea salt

• 5ml smoked paprika

• 15ml fresh thyme

For the coating

• 30ml canola oil

• 30ml honey

• A few drops sriracha

Method

1. To cook the turkey: Preheat the oven to 180°C. Lower the oven rack to create enough room for the turkey so it’s not too close to the top element.

2. Place 4 cups of water in a roasting pan to create a bainmarie. Now place a wire rack on top of the bain-marie. Loosely and partially cover the rack with foil – do not completely line the rack with the foil. The effect should be not to fully cover the water in the bain-marie that will hold the turkey. While you want the water to be able to steam and escape, you don’t want those wonderful juices that will form once cooking starts to be lost in the bain-marie.

3. Tie the turkey winglets together at the back tightly and tie the legs by crossing them together.

4. Stuff the turkey with the lemons and thyme leaves.

5. Gently loosen and lift the skin of the turkey without breaking or pricking holes in it.

6. To make the spicy butter: Mix the butter with the salt, paprika and thyme. Generously rub this mixture between the turkey meat and the skin you have just loosened and lifted. Make sure to get it under the skin evenly and beautifully.

7. To make the coating: Mix the oil, honey and sriracha. Coat the turkey with this roasting-glaze-in-the-making by brushing the whole turkey with it.

8. Place the turkey with the breast side down in the prepared roasting pan.

9. Roast for 1 hour until golden in colour. Turn the turkey breast side up and baste again. Continue cooking for 1 hour until the breast is golden. Cover with foil and cook for a further 10 to 15 minutes until cooked through.

10. The meat juices should run clear when the thickest parts of the thigh and breast are pricked with a thin skewer until you reach the bone. Remove from heat and rest for 30 minutes, covered, before serving. Carve and serve.

DRESSED-UP CAPRESE

By Siba Mtongana

Serves 6

INGREDIENTS

For the salad

• 3 large, ripe and fresh tomatoes, sliced

• 200g mixed cherry tomatoes, halved, quartered and some sliced

• 500g bocconcini cheese, water drained

• 30g fresh basil, plus extra for garnish

For the dressing

• 60ml olive oil

• 45ml apple cider vinegar

• 5ml capers, chopped finely

• 5ml fresh parsley, chopped

• 5ml fresh basil, chopped

• 5ml honey

• sea salt and freshly ground black pepper

Method

1. To make the caprese salad: Arrange the tomato slices and basil leaves in the centre of the plate, alternating with cherry tomatoes and the bocconcini balls.

2. To make the dressing: Mix the dressing ingredients and drizzle over the caprese just before serving.