Avontuur Recipes

Snoek Toast with Citrussy Mayo, Sarabande-Pickled Waterblommetjie and Charred Pineapple Salsa

Serves 10, as a canapé
Prep time: 20 minutes
Cooking time: 15 minutes, plus 30 min for pickling

INGREDIENTS

For the pickled waterblommetjie

  • Avontuur Estate Sarabande Sauvignon Blanc Reserve 2018 1 ½ cups
  • Thin vegetable stock 2 cups
  • Lemon juice ¼ cup
  • Sugar 1 tbsp
  • Sea salt flakes 1 tbsp
  • Waterblommetjies 125g (should this be out of season or too difficult to come by, feel free to substitute the vegetable with asparagus tips.)

For the charred pineapple salsa

  • Pineapple 1, sliced into 1 cm slices and the edges removed
  • Cucumber ½, diced into small cubes
  • Lemon juice ½ tbsp

For the citrussy mayo

  • Good quality mayo 1 ½ cups
  • Soy sauce 3 tbsp
  • Lemon juice 2 tbsp

For the snoek toast

  • Smoked snoek 200g, bones removed and shredded
  • Prawn meat 150g, uncooked and roughly chopped
  • Cream ½ cup
  • Lemon juice 2 tbsp
  • Soy sauce 2 tbsp
  • Eggs 2
  • Italian parsley 2 tbsp, finely chopped
  • Spring onion 2, finely sliced
  • Sea salt flakes and freshly ground black pepper, to taste
  • Oil for frying
  • White bread 10 slices, crusts removed and cut into 7 x 7 cm squares
  • Baby leaves, to serve

METHOD

  1. Start by making the pickled waterblommetjie: combine all the ingredients, apart from the vegetables, in a small pot and bring to a boil. Remove from the heat and pop the waterblommetjies in. Leave to pickle for 30 minutes, then pick the petals apart and set aside.
  2. For the pineapple salsa, heat a heavy-based non-stick pan over high heat. Place the pineapple slices on the hot surface, allowing some space in between them, so as not to overcrowd the pan. Cook until caramelised and slightly charred on both sides – this should take about 5 – 7 minutes per side.
  3. Cut the charred pineapple into small cubes, roughly the same size as the cucumber and mix together with the lemon juice. Place in the fridge to chill.
  4. Next, combine all the ingredients for the mayo and place in a small piping bag or plastic bag with a straight, square corner.
  5. Place the snoek, prawn meat, cream, lemon juice, soy sauce and eggs in a blender and process until a paste has formed, leaving some smallish chunks (should the mixture feel too dry and struggle to blend, add a little more cream).
  6. Fold in the parsley and spring onions and season with a little salt and pepper.
  7. Heat the frying oil in a wide pan over medium heat. Test the temperature by dropping a little of the mixture in the oil – if it sizzles the oil is ready.
  8. Spread the mixture onto one side of the bread squares and gently place in the hot oil, mixture side first, until golden brown. Flip the square over and fry until crispy and brown. Remove from the oil and place on paper towel to drain. Keep warm in a preheated oven of 70° Repeat with the rest of the squares.
  9. Slice into quarters and serve immediately with a generous piping of mayo, chilled pineapple salsa, waterblommetjie petals and a scattering of baby leaves, alongside a chilled glass of Avontuur Estate Sarabande Sauvignon Blanc Reserve 2018.

Recipe by Marcelle van Rooyen, Food stylist and recipe developer.

 

 

 

Chorizo Beef Lasagne with Cabernet Franc 2014

Ingredients:

  • 6 Chorizo’s, cases removed
  • Olive oil
  • 500g beef mince
  • 3 cloves garlic, peeled and chopped
  • 1 teaspoon dried oregano
  • ¾ cup fresh basil
  • 2 tins of chopped tomatoes
  • 1 cup tomato puree
  • ½ cup Avontuur Cabernet Franc
  • 1 tablespoon sugar
  • Salt and black pepper
  • 1 cup mozzarella cheese
  • 2 containers of cream cheese
  • 2 cups of cream
  • 1 cup pecorino cheese
  • Lasagne sheets

Method:

Combine the Chorizo and beef mince, season with salt and pepper and dried oregano.

Roll the meat into little balls and fry in a heavy-based ovenproof saucepan over medium heat until golden. Add the garlic, basil, tinned tomatoes, tomato puree, sugar, salt and pepper and Avontuur Cabernet Franc.

Bring to the boil, cook for 10 minutes or until just reduced.

Combine the cream cheese, Pecorino and cream together in a bowl. Set aside.

Preheat oven to 180C. Soak the lasagna sheets in boiling water for 3 minutes just until soft.  Line the base of an oven pan with 1 layer of lasagna sheets, top with half the chorizo mixture and another layer of lasagna sheets.  Spoon over half the cream cheese mixture and spread evenly. Top with another layer of lasagna sheets, spoon over remaining chorizo mixture followed by another lasagna layer and top of with the remaining cream cheese mixture and spread evenly.

Sprinkle with the mozzarella, cook for 30 minutes or until golden and bubbly.

 

“Enjoy this wonderful comfort food with Avontuur Cabernet Franc.” Elmarie Berry of Elmarie Berry Good Food.

 

 

 

 

 

 

Butter chicken curry – Avontuur Estate Luna de Miel Chardonnay Reserve 2015

Elmarie Berry of Elmarie Berry Good Food explains why she paired the Avontuur Chardonnay with this dish: “I went for a winetasting at Avontuur and when I tasted their Chardonnay this recipe came to mind. The curry compliments the buttery Chardonnay so well, it is a match made in heaven. This is such an easy recipe and it is delicious.”

Ingredients:

  • 30 ml oil
  • 1 kg chicken fillet, cubed
  • 20 ml ginger and garlic paste
  • 5 ml turmeric
  • 1 onion
  • 50 g butter
  • 250ml Greek yogurt
  • 250 ml tomato puree
  • 10ml ground coriander
  • 10ml ground cumin
  • 10 ml ground fennel
  • 5 ml cayenne pepper
  • 250 ml cream
  • Fresh coriander

Method:

  1. Over medium heat, heat the oil and butter in a large non-stick pot.
  2. Mix together the ginger and garlic, turmeric, salt, chicken cubes and chopped onion; add to the pot and braise for 3-5 min. Take care not to break the chicken cubes.
  3. In a blender blend together, spices, tomato puree and yogurt. Pour the mixture over the chicken and simmer for 20 minutes. Pour in the cream and heat through.
  4. Serve this beautiful curry on basmati rice with fresh coriander.