The Corkless Mind

Tag: Savoury

  • International Pinotage Day

    International Pinotage Day

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    In celebration of Pinotage day on the 13th October, I paired up with Groot Constantia to make a delicious dish to perfectly pair with their award-winning Pinotage.

    Pinotage is a renowned South African cultivar developed by Prof. Perold in 1925, successfully grafting together Pinot noir and Cinsault. Which back then would be known as Hermitage. This is where the name Pinotage originates from. Prof. CJ Theron then took it upon himself to preserve the grape varietal and original seedlings to evaluate the possible success of the varietal. Since then, Pinotage has become a cultivar to be reckoned with both nationally and internationally, with so many local winemakers crafting outstanding creations of this local robust red wine.

    I recently attended the internationally recognized WSET course, starting with level 1, in which we were lectured on all the basics of an introduction to wine, storage and service of wine, (my favourite) how to pair food with wine and of course learning a basic WSET systematic approach to tasting. While I do not claim to be versed in pairing just yet, I thought I would experiment and give it a go. Oh, important information I forgot to add, I did indeed pass the course with 80% 🙂 Level 1 is completed in one day, course and examination. Thereafter examination papers are sent to London to be marked by the official WSET markers. After two weeks you then receive your results, a certificate and a lapel pin (if you have passed) corresponding to whichever level you have completed. I am totally impassioned with learning more about wine, and of course tasting as much as I can, I feel I still have so much to learn and discover which excites me further. Pinotage day 051

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    Okay, back to Pinotage day! As you may know Groot Constantia is one of my favourite wineries, the cool Constantia valley climate lends to their wine a unique taste and signature to most wines we may know and have tasted. I recently visited their beautiful wine estate for a bit of everything that they have on offer. A wine tasting at the bottom cellar, was of course one of many highlights of my trip. This was when I first had a taste of their pinotage. As mentioned above, because of their location which affects how the grape develops and tastes, this pinotage had intriguing fruity notes of strawberry, black cherry and oak which imparts an intense vanilla after-taste. Incredibly smooth and enveloping in smoky oak and black stone fruit, I think I might have found a favourite Pinotage!

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    I made a classic Cape Malay bobotie with a bit of a twist to bring out the flavour of both the wine and food. Instead of using beef minced meat, I used Chicken minced meat. An experiment that not many would be happy with in terms of pairing white meat with white wine, but nevertheless it works and marries so well together! The saltiness of the chicken stock and of of course salt added to the chicken gives this tanninc wine the perfect boost and complement. I love how the tart and sweet flavours of the fruit used in the bobotie paired with the mild spice also makes the Pinotage sing.

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    Chicken Bobotie 

    Ingredients: 

    • 1 kg Chicken minced meat (or any minced meat of your choice)
    • 2 small- medium onions, chopped
    • 2 cloves of garlic, minced
    • 100 g raisins
    • 100 g dried apricots, chopped finely
    • 3 eggs
    • 2 slices of stale bread
    • 350 g buttermilk
    • 1 teaspoon of bobotie spice
    • pinch of turmeric
    • 1 teaspoon of curry powder
    • 2 bay leaves, plus extra to garnish
    • 2 tablespoons of Mrs Balls original chutney
    • 1 tablespoon tomato jam (or apricot jam as traditionally used)
    • a knob of butter to fry
    • Salt and white pepper to season.

    Method: 

    In a large pan or pot, melt the butter and add the chopped onions. Cook until translucent. Then add the chicken mince and turn up the heat to brown and give the mince a caramelisation for flavour purposes.Season with salt and white pepper. Whilst the mince is browning, in a bowl, tear the slices of bread into chunks, add 1/4 cup of the buttermilk and 1 beaten egg. Mix to combine then add to the pot of mince.

    In another bowl, mix the raisins, chopped apricots, curry powder, bobotie spice mix, 2 bay leaves, chutney and jam. Mix together then add to the pot of mince and stir to combine. Take off the heat.

    For the egg mixture, beat the remaining two eggs with the remaining buttermilk with turmeric. Using a flat large spoon even the bobotie mix to be leveled, then pour the egg mixture on top, add the bay leaves in whichever pattern you wish and place the pan/pot(keeping in mind the pan or pot has stainless steel handles, or alternatively place in a casserole dish to be baked in the oven) in the oven at 180 degrees C for 20-25 minutes until the top is cooked until golden brown. Serve with a fresh salad of wild rocket, pickled beetroot and raisins, with a side of savoury rice and of course enjoy with a perfectly paired glass of Groot Constantia Pinotage!

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    Enjoy and Happy Pinotage day!

    Cheers! x

    **Source: http://pinotage.co.za/pinotage-day-2018/, https://www.cybercellar.com/blog/lanzerac-the-pioneer-of-pinotage/**

  • Oatmeal and mushroom risotto

    Oatmeal and mushroom risotto

    This week, Woolworths had finally launched Steel cut oats in their stores, as you can imagine the excitement was palpable  with so many foodies patiently waiting for it to hit our shores! Steel cut oats are different from regular rolled oats, instant oats, and quick cook oats, in that it is processed in different ways. Steel cut oats are toasted groats that are coarsely chopped into small pieces, and have a chewy texture and nutty flavour. Of all the variation of oats, steel cut oats take the longest time to cook, approximately 20-30 minutes, you can of course reduce the cooking time by soaking the oats overnight. 
    This recipe is adapted from the Savoury oatmeal risotto recipe from Geoffrey Zakarian, spotted on an episode of The kitchen. I love the unusual idea of savoury oats, as opposed to the accepted norm of oats, I.e honey drizzled oats, topped with fresh fruit or poached fruit, or simply sprinkled with brown sugar and dusted with cinnamon. I’m crazy about mushrooms, and always love experimenting with different kinds and variations. I added dried porcini to the chicken stock to add the extra kick of umami and meatiness to the risotto, added chopped shiitake mushrooms for added texture and flavour. 

    Oatmeal and mushroom risotto. 

    Ingredients: 

    2 cups of steel cut oats

    750ml chicken or vegetable stock 

    1 red onion finely chopped

    dried pieces of porcini mushroom

    Four shiitake mushrooms sliced 

    50 ml Olive oil, and extra for drizzling. 

    Smoked sea salt flakes 

    Freshly cracked black pepper 

    1/2 cup Parmesan, I used Grana Padano 

    2 tablespoons of butter 

    A few basil leaves, torn 

    Method: 

    In a large pan, on a medium high heat, heat the olive oil then sautĂ© the onion until translucent and soft, for 8 minutes. In a separate dry pan, toast the oats for 2 minutes until a nutty scent is emitted, then add to the sautĂ©ed onion, and stir to combine. Season with salt and pepper. Add the dehydrated porcini mushrooms to the warm stock and set aside for a few minutes. 
    Add two big ladles of chicken stock to the pan with two big ladles of water, and bring to a simmer whilst stirring frequently until most of the liquid is absorbed. Add the shiitake and hydrated porcini mushroom, then add more water and chicken stock accordingly as you go along, cook for 25 minutes. 
    Stir in the butter, Parmesan and add the torn basil to finish. Serve with a drizzle of extra virgin olive oil and a little more Parmesan grated over the dish. 

    I could never perfect the ‘death dish’ before but this dish has proven to be incredibly simple and dare I say incredibly delicious! With loads of patience and vision for the end product, making risotto doesn’t have to intimidating! 

    The hydrated porcini in the stock with the shiitake mushrooms finished with the Grana Padano, elevated the dish into an umami bomb that supersedes all else! The steel cut oats lends a nutty flavour to the dish and a creamy texture that would fool anyone to think this is a norm for risotto. I would happily indulge in this risotto any day!
    Yesterday was probably one of the best lunchtime meals I’ve had in a long time! Every morsel packed with umami goodness and texture, made me mindfully consume my meal and sit down to enjoy good food the way it truly should be enjoyed. 

    **This post has not been sponsored, and thus all ingredients were purchased by myself**