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BRESAOLA SALAD WITH TOKARA OLIVE OIL
South African wine is known throughout the world – by no means are the South African top quality wines a secret anymore but rather a regular feature in every well-assorted wine cellar. TOKARA very impressively proves that the wineries can contribute even more to a life full of indulgence. On this winery, the noble olives which are then pressed into the finest oils are thriving. TOKARA offers a wide variety of first class olive oils which all feature a typical poignancy in their finish which is essential for premium oils. Marc Lester from the winery advises to try out a drizzle olive oil over ice cream; besides, RED SIMON has created another delicious recipe for you which lets the TOKARA Premium Olive Oil shine. Why not give it a try? INGREDIENTS for Dressing: 1x teaspoon Dijon Mustard (smooth) 50g fine parsley – frilly 50ml Tokara Premium Olive oil 20ml White […]
White Asparagus with mushrooms in brown butter
A delicious recipe for the asparagus season. Directly from Darren Badenhorst, head chef from the top winery Grande Provence. Easy to cook but still tasting absolutely fabulous. Ingredients: 25 white asparagus, trimmed and peeled salt and sugar, for boiling 3 tablespoons unsalted butter 1/2 lb mushroom, chopped 3 shallots, thinly sliced and separated into rings 1 teaspoon fresh thyme 1 tablespoon fresh lemon juice 1 tablespoon finely chopped parsley, plus 1 tablespoon whole leaves Directions: 1. Bring a large pot of sugar-salted water to a boil. Add asparagus and cook until tender, 5 to 6 minutes. Drain and pat dry with paper towel. 2. Melt the butter in a large skillet. When the butter begins to turn brown, add the mushrooms, and cook over fairly high heat, stirring often, until just tender, about 8 minutes. Add shallots and fresh thyme and stir until softened, for about 2 minutes. Add […]
Prosciutto-wrapped Asparagus
The second recipe from Darren Badenhorst, head chef from the top winery Grande Provence in South Africa. Get ready for the asparagus season with this delicious feast. Ingredients: 16 asparagus spears, trimmed, bottom half of stems peeled 8 slices prosciutto, large, cut in half crosswise 3 tablespoons olive oil salt & freshly ground black pepper Prosciutto-wrapped Asparagus Directions: Bring a large pot of salted water to a boil, add the asparagus, and cook for 5 to 6 minutes. Drain, and when the asparagus is cool enough to handle, wrap each spear with a slice of prosciutto. Brush the spears with oil, and season with salt and pepper. Set the grill on medium heat, and cook the asparagus for 2 to 3 minutes per side, or until the prosciutto is marked.
Braai Recipe Ostrich & Blue Cheese Burger
The ostrich & blue cheese burger is thank to its great ingredients really healthy. Braai is able to deliver both: a healthy and delicious meal! The ingredients will serve about 4 people. Ingredients for the blue cheese sauce: 250g blue-veined cheese, crumbled 60g butter, softened 2 tablespoons sweet white wine 2 teaspoons fresh mint, chopped 1 teaspoon fresh rosemary needles 2 teaspoons fresh origanum, chopped 100g crème fraîche or sour cream Salt & pepper to taste How to prepare the blue cheese sauce: Beat the cheese and butter in a bowl (an electric beater is ideal) until smooth and creamy. Add the wine and herbs, and mix well. Fold through the crème fraîche. Season to taste. Ingredients for the roosterkoek: 1kg flour 1 teaspoon cream of tartar 1 teaspoon bicarbonate of soda 1 teaspoon salt 250g butter, cubed 250ml sour cream How to prepare the roosterkoek: Mix the dry […]
Braai recipe for sosatie-marinated chops
6 servings Ingredients: 6 large pork chops (you can also use lamb chops) 1 large onion, chopped 2 cloves garlic, bruised with the side of a knife 15ml mild curry powder (any generic brand will do) 5ml ground coriander 5ml turmeric 5ml fresh ginger, peeled & chopped 375ml water 50ml grape vinegar 25ml smooth apricot jam 2 bay leaves Directions: In a saucepan, fry the onion and garlic until soft. Reduce heat and add the curry powder, spices and ginger; fry lightly for 2 minutes. Add water, vinegar, jam and bay leaves, and simmer for 2 minutes. Trim the chops of excess fat and arrange in a glass bowl. Cover with the mixture and marinate uncovered for a day, turning over occasionally. Braai the chops over hot coals and heat any leftover marinade to serve as a sauce. This recipe is taken from the book Cape Wine Braai […]