As I woke up this morning and looked up at the bright blue skies I imagined that these are the kind of skies one would see waking up on a Greek island. So traveling off in my mind I created these Greek lamb burgers.
This is a wonderfully easy and delicious recipe for the weekend braai and is suited for feeding the masses. The lamb comes from Karusaf in the Karoo and the wonderful earthy, herbaceous meat is perfect for this recipe. The burger is served with cucumber ribbons and a simple mint and yoghurt dressing.
I suggest serving the burger with some Zucchini fries which makes for an interesting alternative.
I paired this piece of Greek deliciousness with KWV The Mentors Grenache Blanc, one of my favorite KWV wines.
Big thanks to Woolworths Paarl Mall supplying me with all my decor and prop needs!
The inspiration for the dish came from the fantastic colour of the purple cauliflower, which is readily available in shops. To add to the natural purple hue, I used grilled aubergine and quick and easy potato and beetroot röstis and a red-onion salsa with chive- and spring-onion flowers
This is a cheat’s version of ice cream for those of us without churners. It is fun to play around with, and flavour, the ice cream with some of your favourite ingredients. I have used butternut with hickory smoke flavour extract paired with KWV The Mentors Pinotage 2013.
This recipe is adapted from the classic Julia Child recipe and is filled with delicious earthy flavours. The flavours in the dish are supported by the red wine, oaky taste from the mushrooms and salty sweetness from the onions and carrots. The recipe can easily be adapted and is great to serve to a large number of guests. It can also be prepared a day in advance which will allow the flavour to develop even more. It can be served with a variety of side dishes and garnishes but I prefer the buttery creaminess of a pea and potato mash.
The combination of roasted lamb, tomato, olives and orange is one of my favourite winter flavour combinations. Something mysterious happens in your mouth and an evasive flavour lingers that keeps one tasting to figure out the truth… and this is exactly where the KWV Mentors Shiraz steps into the picture to tie everything together when the flavours of sweet and dark fruit and ground pepper takes one on a journey.
This is a wonderfully alternative pie recipe that is baked with light, creamed French mashed potatoes. It is easy to prepare and one only needs time for the meat to cook slowly. I am fortunate to work with Karusaf certified Karoo Lamb, which comes from the heart of the Karoo. Friends of mine from Canada also gave me real Maple syrup as a gift and I have been looking for an occasion to use it. The sweet and savoury combination of the Maple carrots works perfectly with the Shiraz.
As oxtail has become increasingly sought-after and more and more expensive, this recipe gives a welcome alternative to stretch your Rands and still present an awesome, flavourful and hearty winter dish that will impress all of your guests. It takes a bit of time in preparation, but it is super easy to prepare and serve.
The earthy taste of the broth and subtle spicy flavours of cinnamon, ginger and soy from the oxtail pairs extremely well with the smoky oak nuances and the peppery finish of this KWV Shiraz.