Monthly Archives: September 2016

  • Make it at home...Thelema's Bo Kaap Cape Malay Curry

    Thelema Chardonnay recipe match

    1.5 kg boneless lamb shoulder
    4 onions, peeled and chopped
    2 -4 garlic cloves, peeled and minced
    1 piece fresh ginger root, peeled and crushed
    1 tablespoon mild curry powder, of your choice
    1 teaspoon ground coriander
    1 teaspoon ground cumin
    1/2 teaspoon turmeric
    salt & black pepper
    1 cinnamon stick
    3 cloves
    2 bay leaves
    2 carrots, peeled and diced
    250 g dried apricots, soaked in warm water
    and drained
    2 bananas, peeled and sliced
    2 tablespoons tomato paste
    50 ml wine vinegar
    250 ml meat stock
    3 tablespoons apricot jam
    3 tablespoons natural yoghurt

    Method (Serves 6-8)

    1. Heat the oil in a large pot or saucepan.  2. Over high heat, fry the onions and garlic, stirring continuously. Add the ginger, curry powder and all the spices and continue stirring for a minute. Season to taste with pepper and add the salt.  3. Reduce heat slightly and remove the onions, garlic and ginger mixture and set them aside.  4. Brown meat in pot, returning onion mixture to the pot after the meat is browned.  5. Add the vinegar and stock, plus all the other remaining ingredients (except the apricot jam and yoghurt). Cover.  Reduce heat. Simmer over a low heat, stirring occasionally, until everything is tender, approximately 1 1/2 hours for lamb and 2 hours for mutton, maybe a little longer.  6. Stir in the apricot jam and the yoghurt a few minutes before serving.  7. Serve this curry with yellow rice and a variety of sambals and atjars and a chilled bottle of Thelema Chardonnay.

    Thelema Chardonnay available to buy here 

  • Greetings from Skillogalee

    A postcard from Skilloagalee You can cook for three guests (living or dead): who are they, and what would you cook them? Also give us a run-down of what you'll be drinking

    Guests:  Dame Margot Fonteyn, Spike Milligan, Eric Clapton.  (People whom I admire and who might, with just sufficient of the chosen wines, provide an impromptu cabaret performance after coffee and the petit fours!)
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  • Spirit of the Week

    Spirit of the Week - Chase Vodka

  • Make it at home....Crasto seared foie gras & pear with port reduction

    Crasto Recipe

    Appetiser - Serves 6

    - 1 lobe fresh foie gras,
    - about 18 to 21 oz (500 to
    600 g)
    - Coarse sea salt
    - Black pepper from the mill

    Pears with port
    - 3 fine pears
    - 1 tsp superfine sugar
    - 1¼ cups (300 ml) red port

    Port reduction
    - 2 cups (500 ml) port
    - 1 tsp superfine sugar
    - Juice of 1 lemon
    - 6 Sarawak black

    Pears with port
    Peel the pears with a knife, then cut in two. Pour the port into a saucepan, add the sugar, and then the pears. Cook covered over moderate heat for 5 minutes. To concentrate the aromas, reduce the port until it forms a syrup. Remove the pan from the heat and leave to cool.

    Port reduction
    In a small pan, mix together all the ingredients and reduce until the liquid has a syrupy consistency.

    Preparing and cooking the foie gras
    Choose a nice rounded foie, shiny and firm, without any blemishes. Dip the blade of a knife in warm water and cut slices ¾ in (2 cm) thick. Heat a skillet 11 in (28 cm) in diameter until very hot without adding any fat. Put the slices of foie gras in the frying pan and turn the heat down: 3 minutes will be enough to cook the foie gras on both sides. If necessary, turn them over several times so that they are cooked and pleasantly colored. Prick the foie gras with the point of a knife to the centre: the knife must come out warm but not burning hot (in that case the foie gras would be overcooked). Transfer to a plate lined with paper towels, then season with coarse sea salt and freshly ground pepper. Serve immediately with the syrupy pears and the port reduction.

    Quinta Do Crasto, Late Bottled Vintage Port 2011 available to buy here 

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