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FESTIVE DELIGHTS I

FESTIVE DELIGHTS I

Your family and friends deserve 5-star attention. This is why we’ve assembled a series of recipes from some of Cape Town’s finest venues and paired them with extraordinary, award-winning wines from our Winelands. These recipes are all part of this seasons’ menus, for you to turn it into a shared memory by either hosting at home or making a reservation.

SMOKED SEA FARMED TROUT PÂTÊ

By Head Chef Ian Bergh of De Grendal Restaurant

 

INGREDIENTS

300g hot smoked trout, skin removed 4 tbsp cream cheese. 2 tbsp of crème fraiche 2 tbsp chives sliced. 1 tsp yellow mustard seeds, roasted 1 pinch of smoked paprika, to taste. 1/2 tsp horseradish Salt and pepper to taste

METHOD

Flake the trout, now combine all the ingredients in large mixing bowl and mix well. Serve with sourdough bread and a small salad. Preparation time 10 minutes. This recipe serves 6.

De Grendal – MCC Brut 2015

Effervescent elegance in a glass – our beautifully balanced MCC, the winner of multiple trophies and awards through the years, consistently sells out before the anticipated release of the next vintage.

Sometimes, a celebration is just for two – you and the bottle – for all other special occasions, sharing is essential as long as the MCC is ice cold and the company invaluable.

AWARDS:

2012 – Platter’s 4 Stars + Vitis Vinifera Awards 2014 Trophy 2011 – Amorim MCC Challenge 2013 Gold + Platter’s 4 Stars            + Winemakers Choice Awards 2013 Trophy 2010 – Amorim MCC Challenge 2012 Gold 2009 – Veritas Gold 2008 – Platter’s 4 Stars

 

CITRON TART WITH FRESH BERRIES

By Head Chef Hajierah Hamit at The Peninsula All Suite Hotel

INGREDIENTS

350g cake flour 50g icing sugar 50g ground almonds 150g cold butter until crumbly 5 eggs 25g finely grated lemon zest 100ml lemon juice 3 large eggs 100g castor sugar 200ml cream

METHOD

Preheat the oven to 200ºC. Blend flour, icing sugar, ground almonds and butter until crumbly.Add 2 egg and process until combined. Knead dough until it forms a small soft ball. Wrap in plastic wrap, refrigerate for 45 minutes. Roll pastry between sheets of baking paper until large enough to line a shallow (3cm deep). Loose-based flan tin. Lift pastry into tin; press into sides and trim edge. Cover and refrigerate for 30 minutes. Place flan tin on an oven tray and blind bake for 15 minutes. Remove and turn oven down to 160ºC. Remove paper and beans; bake for another 15 minutes or until lightly browned and remove from oven. Turn the oven up to 180ºC.

FOR FILLING

Whisk together grated lemon rind, lemon juice, eggs, castor sugar and cream. Pour lemon filling into pre-baked pastry case and bake for about 40 minutes, or until filling has set slightly. Remove from oven and cool before placing in fridge until cold. For hard caramel top, sprinkle with enough icing sugar to completely coat the tart and, using a blowtorch; heat the top until it melts into a firm caramel layer.

 

Perdeberg – The Vineyard Collection

Our Vineyard Collection Wines are made from specific vineyards, each with its unique character for its cultivar and terroir. For this reason, all wines in the range are of single cultivar. Wines are made in an elegant new world style and with subtle wood contact on the reds. White wines are unwooded.

MCC: Chenin Blanc; Pinot Noir

White Wines: Chenin Blanc; Sauvignon Blanc; Grenache Blanc

Red Wines: Pinotage;  Shiraz; Cinsualt; Malbec

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