WINEMAKER: DAWIE BOTHA SIX SUMMER LOVIN’ RECIPES

SUMMERFeast

Sweet Apple Shortbread Tartlets

HOMEMADE SWEET APPLE SHORTBREAD TARTLETS Serves 4

INGREDIENTS: For the shortbread pastry:

275g | 2 cups plain flour ½ tsp salt 80g | ²/³ cup icing sugar 1 tsp vanilla extract 1 tbsp calvados, optional 250g | 1 cup unsalted butter, at room temperature, cut into chunks 1 tsp water

For the topping:

2 large cooking apples, cored, peeled, and diced 65g | ¹/³ cup soft brown sugar 1 cinnamon stick 60g | ¹/³ cup walnuts, chopped 1 tbsp thyme leaves

METHOD:

1. For the shortbread pastry: Combine the flour, salt and sugar in a food processor, pulsing to combine. 2. Add the vanilla extract, calvados (if using), butter, and water, pulsing until a rough dough forms around the blades of the processor. 3. Turn out onto a lightly floured surface and shape it into a disc. Wrap in clingfilm and chill for 1 hour. 4. After chilling, preheat the oven to 170°C. As the oven preheats, let the shortbread dough stand at room temperature for 10-15 min to soften. 5. Divide the dough into four and shape each piece into four individual tartlet tins, pressing up the sides with your fingers and smoothing the tops flat with the back of a tablespoon. 6. Bake for about 22-28 min until golden and dry to the touch on top. Remove from the oven and let the shortbread cool in their tins set on a wire rack. 7. For the topping: In the meantime, combine the apples, sugar, and cinnamon stick in a saucepan with 2 tbsp water. Cover and cook over medium heat, stirring occasionally until the apples are soft, about 10-12 min. 8. When ready to serve, turn out the shortbread tartlets and top them with the apples, walnuts, and thyme leaves before serving.

GREEN CURRY WITH MATCHA TEA AND LIME Serves 4

INGREDIENTS: For the curry:

2 tbsp coriander seeds 1 tbsp cumin seeds 1 ½ tsp matcha green tea powder 1 pinch nutmeg, freshly grated 6 garlic cloves, chopped 5 shallots, chopped 1 large bunch coriander, chopped, plus extra for garnishing 8 green chillies, seeded and chopped 125g | ¾ cup galangal, chopped 2 lemongrass stalks, outer leaves removed, inner stalks chopped

Matcha Tea & Lime Green Curry

4 kaffir lime leaves, chopped 2 tbsp Thai shrimp paste 1 lime, juiced 4 tbsp sunflower oil, or groundnut oil 2 skinless chicken breasts, sliced 400ml chicken stock 400ml coconut milk 250g | 2 cups mangetout, roughly sliced 4 small pak choi, roughly chopped salt freshly ground black pepper

To serve:

coriander sprigs 2 limes, cut into wedges 1 tbsp black peppercorns, crushed

METHOD:

1. Toast the coriander and cumin seeds in a dry frying pan set over a medium heat until aromatic. 2. Tip into a spice grinder, add the matcha powder, and blitz until fine and powdery. Tip into a blender or food processor. 3. Add the nutmeg, garlic, shallots, coriander, chillies, galangal, lemongrass, kaffir lime leaves, shrimp paste, and lime juice. Blend on high until smooth and paste-like. 4. Heat 2 tbsp oil in a large wok set over a moderate heat. Season the chicken with salt and pepper before adding to the wok and stir-frying until golden, about 3-4 min. Transfer to a plate. 5. Add the remaining oil and then the paste, frying until it starts to darken whilst frequently, about 4-5 min. 6. Whisk in the stock and coconut milk and bring to a simmer. Position the chicken in the sauce, partially cover with a lid, and cook over a low heat until cooked through, about 6-8 min. 7. Add the mangetout and pak choi to the curry and cook for a further 3-4 min until just tender. 8. Season the curry with salt and pepper to taste. 9. Serve the curry from the wok with a garnish of coriander sprigs, some lime wedges, and a sprinkle of crushed black peppercorns.

INDONESIAN-STYLE CHICKEN SALAD Serves 4

INGREDIENTS: For the salad:

2 tbsp soy sauce 2 garlic cloves, minced 1 tsp soft brown sugar 600g | 4 cups chicken breast fillets, halved lengthways 2 tbsp sunflower oil 2 red chillies, seeded and thinly sliced 2 carrots, peeled, halved, and sliced on the bias 2 Persian cucumbers, halved lengthways, seeded, and sliced on the bias 3 banana shallots, thinly sliced on the bias ½ small pineapple, peeled and cut into batons 150g | 3 cups beansprouts, trimmed

Indonesian- Style Chicken Salad

For the dressing:

85g | 1/3 cup crunchy peanut butter 1 ½ limes, juiced 100ml coconut milk, plus extra as needed 1 tbsp soy sauce, plus extra as needed 1 tsp sesame oil ½ tsp soft brown sugar ¼ tsp fresh ginger, peeled and grated

To serve:

1 handful coriander leaves 1 handful mint leaves 75 g | 1/2 cup unsalted peanuts, lightly toasted

METHOD:

1. For the salad: Stir together soy sauce, garlic, and sugar in a small dish. Add the chicken, turn to coat, and let marinade to one side. 2. Heat the oil in a wok set over a high heat until hot. Add the chicken and stirfry until just cooked through, turning frequently, about 4-5 min. 3. Remove from the wok and let rest, covered loosely with aluminium foil, as you prepare the dressing. 4. For the dressing: Whisk together all the ingredients for the dressing in a large mixing bowl until smooth. Adjust to taste with more soy sauce, lime juice, or coconut milk as needed. 5. Add the chillies, carrots, cucumbers, shallots, pineapple, and beansprouts to the bowl of dressing, tossing to combine. 6. To serve: Divide between serving plates and top with the chicken, herbs, and peanuts before serving.

Orange, Walnut & Cranberry Salad

ONE WINE TO RULE THEM ALLSALAD MIX WITH ORANGE, WALNUTS AND DRIED CRANBERRIES Serves 4

INGREDIENTS: 2 large oranges 150g | 6 cups lamb's lettuce, washed 1 small radicchio, leaves separated and torn 100g | ²/³ cup walnuts 75g | ½ cup dried cranberries 75ml extra-virgin olive oil salt freshly ground black pepper

METHOD: 1. Using a sharp knife, remove the peel and white pith from the oranges. Holding the oranges over a bowl, make a cut on either either side of the membranes to release the segments into the bowl. 2. Divide the lamb's lettuce and radicchio between plates. Top with the orange segments, walnuts, and cranberries. 3. Serve with a small pot of olive oil, seasoned with salt and pepper.

Apple & Nut Muffins

Recipe on page 41

Breaded Chicken & Vegetabkes in Lettuce

BREADED CHICKEN AND VEGETABLES IN LETTUCE LEAVES SERVED WITH COCONUT AND PEANUT BUTTER Serves 2

INGREDIENTS: For the chicken:

100g | 1 1/3 cup wholemeal breadcrumbs 50g | ½ cup sunfl ower seeds 2 tbsp raw peanuts 2 tbsp ground fl axseed 6 chicken breast fi llets (tenders) 2 tbsp plain all-purpose fl our 1 large egg, lightly beaten 3 tbsp rapeseed (canola) oil

For the sauce:

75g | 1/3 cup smooth peanut butter 2 tbsp coconut cream 1 tbsp runny honey 1 ½ tbsp fi sh sauce ½ tsp Chinese fi ve spice powder 1 clove garlic, crushed 1 lime, juiced

To serve:

6 lettuce leaves 1 cucumber, spiralised 12 sugarsnap peas, split open lengthways 100 g | ¾ cup canned chickpeas, drained 1 handful mustard cress

METHOD:

1. To make the sauce, blend all of the ingredients together and transfer to a serving pot. 2. To make the coating for the chicken, put the breadcrumbs in a food processor with the sunflower seeds, peanuts and ground flaxseed. Pulse until finely chopped, then tip onto a plate. 3. Season the chicken with salt and pepper, then dust it with flour. Shake off the excess, then coat it with beaten egg. 4. Heat the oil in a large frying pan. Dip the chicken in the breadcrumb mixture, then fry for 3 min on each side or until cooked through and golden brown. Transfer the chicken to a sheet of kitchen paper to drain any excess oil. 5. Arrange the lettuce leaves on two serving plates and fill with the cucumber, sugarsnaps and chickpeas. Cut the chicken strips into bite-size pieces and arrange on top. 6. Garnish with mustard cress and serve with the satay sauce for spooning over at the table.

GLUTEN-FREE VEGAN APPLE AND NUT MUFFINS (GLUTEN-FREE, VEGAN) Makes 12

INGREDIENTS:

2 tbsp vegan margarine 2 Golden Delicious apples, peeled, cored and diced 150g | 2/3 cup apple puree, or sauce 250ml almond milk 85g | ½ cup light brown sugar 3 tbsp sunfl ower oil 1 tsp vanilla extract 1 tbsp fl axseeds, ground, mixed with 3 tbsp water 225g | 1 ½ cups gluten-free plain fl our 1 tsp gluten-free baking powder ½ tsp bicarbonate of soda 1 pinch salt 12 walnut halves icing sugar, for dusting

METHOD:

1. Preheat the oven to 180°C. Line a 12hole muffin or cupcake tin with paper cases. 2. Melt the margarine in a saute pan set over a medium heat. Add the apple and sauté until soft and golden, about 6-8 min. Remove from the heat and set aside. 3. Briefly whisk together the apple puree, almond milk, sugar, sunflower oil, vanilla and ground flaxseed mixture in a large mixing bowl. 4. Add the flour, baking powder, bicarbonate of soda and salt. Fold well until a rough batter forms. Add the sautéed apple and fold again to incorporate. 5. Divide the batter between the paper cases and top each with a walnut. Bake for 20-25 min until golden and slightly risen; a cake tester should come out clean from their centres. 6. Remove to a wire rack to cool before serving with a light dusting of icing sugar on top.

PAIRS WITH:

The newly launched, vegan wine from Flagstone, Paradigm

Chenin Blanc 2020

pairs well with a variety of chicken and vegetable dishes. And, with aromas of peaches, dried fruit and lime, followed by stone fruit on the palate, you'd be amiss to not try this with your favourite sweet recipes too. Available from Wine-of-the-Month Club for R250

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