CHUTNEY CHICKEN PAIRED WITH JASON’S HILL SHIRAZ
Chutney Chicken with Mielie Bread – Shiraz
1 tbsp olive oil
1 small onion finely chopped
1 garlic clove, finely chopped
6 tbsp Mrs Balls Chutney (For a more spicy option try the Jalapeno Chutney)
1 tbsp Worcesterhire sauce
6 tbsp mayonnaise
1 Whole Chicken
1 can (410 g) cream-style sweetcorn
2 eggs, beaten
5 ml (1 t) salt
60 ml (1/4 c) warm milk
60 g butter, melted (measured into 2 bowls of 30 g each)
350 g self-raising flour
2 ml (½ t) paprika
Heat oven to 200C. Heat the oil in a frying pan over a medium heat and cook the onion, garlic and chilli for a few mins until softened. Stir in the chutney, Worcestershire sauce and mayonnaise. Taste and season.
Place the chicken on a foil-lined baking tray and spoon over the chutney mixture. Roast the chicken in the oven for 1 and a half hours until cooked through and sticky. Turn the oven down to 180 C after 30 minutes.
For the Mielie Bread
Preheat the oven to 170 °C. Grease a loaf tin and dust with flour. In a large bowl mix the sweetcorn, eggs, salt, milk and 30 g melted butter.
Mix in the flour and paprika to form a dough. Pour the dough into the prepared loaf tin. Bake for about 45 minutes or until well risen and lightly browned.
Brush the top with the rest of the melted butter to keep it soft.
LAMB HALLOUMI AND BASIL SOSATIES PAIRED WITH JASON’S HILL CABERNET SAUVIGNON
For the kebabs / sosaties
450g lean boneless lamb leg or shoulder, cut into 2.5cm cubes
2tbsp fresh basil, finely chopped
Salt and freshly milled black pepper
1tbsp freshly squeezed lemon juice
1tbsp olive oil
100g halloumi cheese, cut into small cubes
Place all the sosatie ingredients into a large, shallow dish, toss gently, cover and leave to marinate for up to 2 hours in the refrigerator.
Thread the lamb and cheese on to 8 short or 4 long wooden (previously soaked in water) or metal skewers.
Cook the sosaties on a prepared barbecue or preheated grill for 12-16 minutes, turning occasionally until any meat juices run clear.
Jason’s Hill Cabernet Sauvignon is your perfect winter wine with strong red wine flavours. It pairs well with lamb, stews or other red meats.
It is considered as one of the “noble” wine varietals. A full bodied wine which can age very well with flavours of cassis, blackberries and other dark fruits with tobacco and cigar box complexities. Well balanced with fine integrated tannins.
This wine was matured in small 2nd and 3rd fill French Oak Barrels for 14 months.
Ageing potential 8-12 years from date of vintage
PULLED PORK BRAAIBROODJIES PAIRED WITH JASON’S HILL MERLOT
For the pulled pork
2 medium yellow onions, thinly sliced
4 medium garlic cloves, thinly sliced
1 cup chicken stock or low-sodium chicken broth
1 tablespoon packed dark brown sugar
1 tablespoon chili powder
1 tablespoon kosher salt, plus more as needed
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
2 – 2,5kg boneless or bone-in pork shoulder
2 cups barbecue sauce
For the braaibroodjie
1 white bread, spread with butter on the one side of each slice
4 tomatoes thinly sliced
1 red onion, thinly sliced
300 g cheddar cheese, sliced
Place the onions and garlic in an even layer in the slow cooker and pour in the stock or broth. Combine the sugar, chili powder, measured salt, cumin, and cinnamon in a small bowl. Pat the pork dry with paper towels. Rub the spice mixture all over the pork and place the meat on top of the onions and garlic. Cover and cook until the pork is fork tender, about 6 to 8 hours on high or 8 to 10 hours on low. Turn off the slow cooker and remove the pork to a cutting board. Set a fine-mesh strainer over a medium heatproof bowl. Pour the onion mixture from the slow cooker through the strainer and return the solids to the slow cooker. Set the strained liquid aside.
If the pork has a bone, remove and discard it. Using 2 forks, shred the meat into bite-sized pieces, discarding any large pieces of fat. Return the shredded meat to the slow cooker, add the barbecue sauce, if using, and mix to combine. If you’re not using barbecue sauce, use a spoon to skim and discard the fat from the surface of the strained cooking liquid, and then add 1/4 cup of the liquid at a time to the slow cooker until the pork is just moistened. Taste and season with salt as needed.
To assemble, place the bread with the buttered sides together in pairs. Start layering the bread with pulled pork, tomato, onions and cheese and close. When all of the braaibroodjies are assembled place on a braai grid and cook over low heat till the cheese is melted.
JASON’S CREEK CLASSIC RED SANGRIA RECIPE
What you’ll need
1/2 Orange (Rind on, sliced into small pieces, large seeds removed)
Extra for garnish
1 Lime, sliced
3-4 Tbsp Brown Sugar
3/4 Cup Orange juice, plus more to taste
1/3 Cup Brandy, plus more to taste
750 ml Jason’s Creek (1 Bottle)
±1 Cup Ice to chill
For the Sangria
Add pomegranates, oranges, limes and sugar to a large pitcher and muddle with a muddler or wooden spoon for 45 seconds.
Add orange juice and brandy and muddle again to combine for 30 seconds.
Add red wine and stir to incorporate, then taste and adjust flavour as needed. I added a bit more brandy, orange juice and brown sugar. Stir to combine.
Add ice and stir once more to chill. Serve as is, or with a bit more ice. Garnish with orange segments (optional).