Caroline Rillema is the “Grand Damme” of South African wine and sells high quality wine from her stores in the Waterfront and in the CBD. In December, she launched Caroline’s Wine Warehouse. A website that sells affordable, everyday wine.
To stand a chance of winning a case of fabulous wine from Caroline’s Wine Warehouse, you need to come up with a fabulous recipe or a food pairing to go along with a beautiful bottle of chilled Pinotage. Post your recipes / ideas as a comment to this blog post. With doing so, you give us permission to re-post it on the Caroline’s Wine Warehouse Facebook page. As an added bonus, if you go to the FaceBook page and click ‘like’ you’ll automatically stand a chance of winning and additional 2 cases of wine! That’s 36 bottles of fabulous wine up for grabs!
The competition closes on Monday, 28th February. Only residents of South-Africa need enter. T&C apply.
Ok here is what I do, and this is a recipe I have perfecting over the years,a nd it it still changing and adapting.
I take a whole boerpampoen (really big white pumkin), cut the top off, scoop all the inside out, and then roast this. I then start my curry, firstly I roast and grind my own curry spices, with the freshest I can find, this take a while to do properly, but once done I end up with the most fragrant curry spice., I adapt this to whatever type of meat I am cooking, and also depending on which friends are coming for dinner…..I Like it HOT, HOT, HOT. I then cook my spices, brown the mutton (mutton is the best for a slow cooked fragrant curry, and then start slow cooking this in a clay tajine in a preheated (140deg) oven, and I cook this for about 4 – 5 hours, once this is cooked, and cooled down tp room temp, I take the hollowed out pumkin, add a good quality rice, a layer of pumkin , a layer of curry, a layer of rice, a layer of pumkin, and then a layer of curry again. I the make a fragrant egg custard, por this over the filling, top with raisans, put the lid of the pumkin back on and cokk for about 20-25 mins at 180 in a fan assisted oven. Believe you me, this is a mindblowing way to serve, I serve with all the side dishes, Chutney (I make my own), all the other sambals, poppadoms, nan bread, etc, etc. I usally serve 2 wines with one being a really well chilled dry crisp Chenin Blanc, and the other being a really deep, mellow Pinotage, that has been chilled for about 20 min in the fridge….et wlala…..enjoy:)
South Coast Kate
Nice spicy Durban Curry served “Bunny Chow” style in a home-made round farm bread, complete with sumbels and virgin. Bring on the Chilled Pino baby!
I’m new in this business. Pensioners usually participate in competions hoping to win discount on new dentures or hearing aids.! So here i am….. love wine and believe it’s good for cholestrol.
I am seeing a lamb knuckle potjie with baby carrots, baby potatoes and dumplings. Not only will the Pinotage be fabulous with the food but you get to enjoy it for a few hours while waiting for the potjie to cook.
I’m imagining a winter’s night, with a dark, slowly cooked spicy oxtail stew with root veg, cooked slowly for hours in pinotage. The wine would slowly infuse the rich oxtail, creating a thick, delicious sauce that would melt in the mouth. Served with Parmesan polenta and sauteed asparagus in garlic, the spicy oxtail would pair perfectly with the very wine it was cooked in.. SO delicious!
I love Pinotage when I am going to indulge in a meal, takes me right from main course through pudding and onto cheese and biscuits ( couldn’t manage starters too!). There are so many options, but my favourite is a well cooked steak for main (could be casual on the braai with potato bake or with pomme frites and veggies) and then a dessert with chocolate ( maybe strawberries dipped in chocolate, or churros (doughnuts) with a chilli chocolate sauce) and then after a lot of chatting and laughter some cheese and biscuits with a final glass of pinotage for the evening.
Also not a recipe, not really a recipe person!
How about a thin based pizza with homemade tomato and smoked red pepper sauce base, topped with shredded slow roast lamb, crumbled feta, chopped fresh rosemary and light mozzarella on top?
Think that would go well with chilled pinotage – meaty but light and tasty.
This isn’t really a recipe and since i have ready won a competition recently so i assume i cant win again 🙂 i have not done much research into it and what the traditional pairings are. Yet when it comes to red wine i would love a simply grilled piece of beef (if i am feeling rich at this part of the month i would go with fillet) done medium rare – rare with some spinach and chilli cooked in a little bit of butter and a few potato wedges. For me there is nothing better than good quality beef with some wonderful wine. However i do know this and hopefully its right because i cant recall who told me that peppery things go well with Pinotage so maybe a bit of green pepper corn sauce would really turn this meal into a feast. To be honest i think i will go buy these things for supper tonight :).