Lamb Potjie
Image Credit - Lamb Potjie - food24
The second wine I opened for this series of posts was the
Land’s End Cape South Coast Syrah 2018, as I pointed out with the Sauvignon
Blanc, this one was also paired with a true traditional South African favourite
namely Potjiekos. This time my choice was the Lamb Potjie our Son-In-Law
prepared for us.
My wife was born in Namibia, and when she first came to
South-Africa she
apparently phoned her mother and very worriedly told her that the South African
people actually eat steak and beef, and enquired whether that was actually ok
to do so, because at that stage their meat diet in Namibia consisted mainly of lamb,
sheep and venison. 
Potjiekos - image credit justeasyrecipes.co.za
To be quite honest I must admit that I love any type of meat, but if you
really want to treat me in a special way you will prepare lamb meat in some
form or another. So the lamb potjie was indeed for me a match made in heaven and
a perfect partner for the Land’s End Cape South Coast Syrah 2018.
Once again, the
Potjie was absolutely delicious and perfectly prepared with more than enough
potatoes, and other vegetables to make it another one to remember for a very long
time.
Image Credit thekitchencollective
As we all know most recipes are “secret”, so I did not ask my son-in-law
for his recipe, but in order to provide you with a recipe I asked my good
friend Google, and then chose one that I personally liked. Watch This Video: Woolworths
Lamb Neck Potjie on YouTube or below
Curry
Chicken Potjie
Image credit - briefly.co.za
I was very privileged to receive an early surprise Christmas gift in the
form of an opportunity granted to me by Land’s End Wines to be introduced to the
amazing portfolio of their beautiful wines.
Watch this space for a series of
posts that I will do to let you know what I found on this amazing tasting
journey.
Once again, I am not trying to impress you with nonsense jargon, and
if you differ with my combinations you are more than welcome to let me know
why, but remember it is always only my personal honest opinion, and like you
should have realised over time, for me wine is always about enjoying it and not
about impressing others.
If you follow my posts you maybe have realised by now that I always first
of all decide on a meal partner for the wine I am about to talk about. So let
us not waste any time.
We were so fortunate to spent our Christmas weekend this year once again
with our children, and they decided that because of the weather we will have
another favourite of mine this year, namely real South African Potjiekos. So
the first two posts in this series of four will then be the pairing of the first
two wines with the two different “potjies” that were prepared.
Chicken Curry - Image credit - briefly.co.za
Our eldest daughter prepared a beautiful mild Chicken Curry Potjie, with which
I decided to enjoy the Land’s End Cape South Coast Sauvignon Blanc 2019,
and boy was that a good choice. The subtle spiciness of the curry was
emphasized by the beautiful fruitiness of the wine, and although I always say that I will never be able to become a Vegetarian, I actually love vegetables, and our Chicken Curry Potjie not only had loads of succulent, juicy chicken in it, but also lots of vegetables - Yummy !!!
For more posts similar to this one please follow me on Instagram and Facebook.
Steak Shish Kebabs
Recipe and image credit - Jan Braai Instagram
Page https://www.instagram.com/p/CDqeC7hqgVw/
I don’t think there are many South African people who do not love
“Sosaties” or “Kebabs” for that matter, in one form or another. Well, I suppose
you could guess by now that I am one of them and that our next recipe will be
for this delicious delicacy. In my search for a recipe I visited the blog of an
old favourite of mine namely the South African “Master Of The Braai” Jan Braai,
and I was once again not disappointed.
I found his recipe for the Turkish version of our famous “Sosaties”
which they call “Shish Kebabs”. Apparently the Turkish people love to skewer
all kinds of meat with onions, tomatoes and peppers, and then let it marinate overnight
in their favourite spices and herbs, before grilling.
For this specific recipe “Jan Braai” used Beef Steak, which is of course
one of my favourite meat cuts, and yes you guessed it right you MUST braai it
the traditional South African way on wood coals.Click here for the full recipe for the Steak Shish Kebabs, and be sure
that you will enjoy it.
The wine I chose for this one is the 2013 Mellasat Cabernet Sauvignon
which will of course be featured in my next post. Once you tried this
combination you will clearly understand why I reckon it truly is a match made
in heaven.
For more posts similar to this one please follow me on Instagram and Facebook.
Image credit - briefly.co.za
Chicken Curry - Image credit - briefly.co.za
Hamburgers
Image credit to: juicy-burger-how-to-make httpswww.gq.com
It had to
come, my wife always says that a Burger in any form, is a meal in its own right.
I think
millions of people around the world will totally agree with that, because
according to statistics in the USA alone a staggering 50 billion hamburgers are
consumed every year despite the fact that science insists that it is actually
very bad for one’s health because junk foods are full of fat, excess sodium and
calories. Apparently one hamburger contains 1000mg of sodium, 40grams of carbs,
25grams of fat, 10grams of sugar and 500 calories.
If it is so
bad for your health, why would it then still be gobbled up in billions. Well, I
think the main reason is most probably because it is a delicious, complete meal
on its own, and it is still relatively cheap compared to other foods.
It is
suggested that the name Hamburger, originated in Hamburg in Germany. One of the
known explanations is that it was originally developed by the Tartars by taking
beef and mix it with their local spices and herbs, and then form it into what
they called “Hamburg Steaks” These “Steaks” were then grilled or fried or
broiled. This “Hamburg Steak” recipe was then brought to the United States by
German emigrants.
Another
version is that of a Connecticut Congresswomanby the name of Rosa DeLauro who claims
that Louis Lassen, a Danish immigrant, and owner of Louis’ Lunch in New Haven
developed the Hamburger delicacy by serving a ground beef patty between two
slices of bread as an item on his menu.
I did not
choose a specific recipe for this post, because I believe everybody should have
the opportunity to have their own favourite “Burger of Choice” for this one.
One of my personal
favourites is a 300gram homemade beef patty grilled on an open fire to be
medium-rare and then assembled with a freshly baked bun, lettuce, tomato, cheese and avocado slices, covered with a
thick creamy cheese sauce with finely sliced biltong in it, and served with
thickly sliced homemade crispy potato fries. Let me know what your
favourite “Burger of Choice” is.
My wine choice with my meal was
the brand-new, amazing Bellevue Rose which will be featured in my next post.
For more posts similar to
this one please follow me on Instagram and Facebook.
Crispy Pork Belly With Jalapeño Creamed Corn
Recipe and image credit to www.olivemagazine.com
What is more delicious than a crispy
pork belly roasted until the crackling has popped.
Isn’t it quite amazing how one’s taste buds can change over time. I, for one, was never very fond of animal fat when I was younger, but during the past few years it totally changed around, and come to think about it, it was exactly this delicacy that brought that change. If that crackling popped it is like pop-corn, one just cannot stop eating it.
With this specific recipe for Crispy Pork Belly by www.olivemagazine.com a really amazingly delicious side-dish, “jalapeño creamed corn” is served, which compliments the pork belly to the tee.
My wine choice for this amazing meal is the Strange Bru Ruby Cabernet, from the portfolio of the winemakers of the Wildeberg Winery in Franschoek, which is part of the Boutinot International portfolio, and will feature in my next post.
Smoked Salmon Pizza with Tomato, Rocket, Capers and Lemon
So, what then is this recipe about. Well it is a recipe for one of the most popular food items in the world, and if you haven’t guessed yet, it is Pizza of course, and not any Pizza, it is freshly home-made from dough to sauce to toppings to final touch.
Once you have tried this
recipe by Nadia Lim for a Smoked Salmon Pizza with Tomato, Rocket, Capers
and Lemon Crème, you will most probably re-visit it time after time. It
is simply awesome, and the Black Oystercatcher Rose makes it another one
to remember and enjoy every time.
Watch Nadia's Video on YouTube or below
Biltong and Avocado Steak
To be totally honest, even though I cannot kill an animal, I will NEVER be able to become a Vegetarian.
In addition although I very rarely will tell people to have “this wine” with “this dish” or “that wine” with “that dish”, but I will always suggest that, for me, a thick, juicy, medium-rare steak begs to be enjoyed with a good quality shiraz/syrah. For me these two just belong together.
So when I decided to do a post on the Raka BiographyShiraz, I just knew I have to visit the South-African master of braai on Facebook or Instagram (@janbraai) to get a recipe, and once again I was not disappointed when I discovered this amazing recipe for a Biltong and Avocado Steak.
Snoekbraai
 |
Image credit @janbraai
|
For me the best recipe to braai Snoek is that of Jan Braai, reckoned by many as the master of braai in South Africa, and my choice of wine is the Unoaked Chardonnay of the Mombergfamily of Middelvlei in Stellenbosch, which will of course be the feature of my next post.
Jan Braai’sSnoek braai recipe can be found here
Boerewors Braai
Lamb Ribs
Prawn, Mango & Avocado Salad
Get the full recipe for this beautiful Prawn, Mango & Avocado Salad right now and try it out, you won't be sorry.
Butterfly Chicken Portuguese / North African style
Get the full recipe and many more here
Marinated Rib-Eye Steak
One thing you must understand is that I just love Steak in any form, and this one once again proves why, especially if you have it with a botlle of Mellasat Vineyards’ amazing red blend Dekker's Valley Revelation 2017. Just perfect.
Get the recipe for the Best Marinated Rib-Eyed Steak on the Bibby's Kitchen blog. Diane Bibby surely has a way with food. There are lots of other recipes also available there.
Healthy Spicy BBQ Fish With Mango Salad
Buffalo Chicken Pasta Salad
- 1⁄4 cup plain yoghurt
- 1⁄2 cup buttermilk
- 1 T Dijon mustard
- 3 T chives, chopped
- 1 clove of garlic, finely chopped
- salt and freshly ground black pepper, to taste
Cape Malay Chicken Curry With Yellow Rice
Get the full recipe here:
https://www.bbcgoodfood.com/recipes/cape-malay-chicken-curry-yellow-rice
King Prawns, Butterflied and Basted in Lemon and Butter
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