PRAWN PASTA WITH JASON’S HILL BEATRIX CHENIN
There is no better combination than a beautiful prawn pasta and a glass of Beatrix Reserve Chenin Blanc. This award–winning wine is perfect for a Sunday lunch enjoyed by friends and family. A prawn pasta is a special dish to make and always the most loved meal in our house, so there was no question about pairing it with the exquisite Beatrix Reserve. The delicious pasta topped with perfectly cooked prawns, served in a beautiful big dish, will become your new favourite Sunday lunch.
Pasta sauce ingredients:
6 ripe tomatoes
2 cloves of garlic thinly sliced
5 tbsp olive oil
1 tsp salt
1 tsp pepper
1 cube vegetable stock
2 tbsp tomato paste
1 tsp paprika
1 tsp sugar
Bunch of parsley chopped
Parmesan cheese to top
Pasta sauce method:
1. Dice your onion and place it in a medium sized pot with 3 tbsp olive oil on a medium heat
2. Sauté your onions for a few minutes and then add in your garlic, salt and pepper
3. Let this simmer on a medium heat for roughly five minutes, ensuring the garlic does not burn
4. Once this is simmering, chop your tomatoes into small cubes
5. Once your onions have turned slightly golden brown, add in your chopped tomatoes
6. Add in your tomato paste
20whole shell–on prawns, weighing about 800g
10ml olive oil
2cloves garlic, crushed
Cooking your prawns:
1. Melt the butter, add the oil and generously grind salt in a large frying pan. Add the garlic and prawns, and fry over a high heat, stirring, for 3–4 minutes until the prawns are pinkand
2. Remove the prawns and place them on top of your pasta
SLOW ROASTED LEG OF LAMB & POTATOES
The Izak Reserve 2015 is the perfect wine to pair with a delicious leg of roast lamb and potatoes. The delicate flavour of the slow cooked lamb compliments the hints of dark fruits, cassis and spice found in the wine. Served with a salad and potatoes, this dish is full of flavour and will leave everyone wanting more.
Leg of lamb
4–5 whole garlic cloves & 2 crushed garlic cloves
½ cup of water
1. Remove your lamb from the fridge1 hour before cooking and allow it to reach room temperature
2. Preheat your oven to 200°C
3. Place your leg of lamb in a roasting dish/tray and using a sharp knife, poke multiple holes into the lamb and insert the whole garlic cloves into the holes
4. Using your hands, rub the lamb with generous amounts of olive oil, salt, ground pepper and oregano
5. Squeeze the lemon over the lamb and rub the juice in using your hands
6. Once you have prepared the lamb, you can start the preparations for your potatoes
7. Peel your potatoes and cut them into wedges. Each potato should be cut into quarters
8. Place your potato wedges into a deep mixing bowl and season them with generous amount of olive oil, salt, pepper and the crushed garlic
9.Mix the wedges with your hands, ensuring they are equally covered by the olive oil, salt, pepper and crushed garlic
10. Once your wedges are ready,scatter them around your leg of lamb and pour ½ cup of water around them
11. Cover your dish with tin foil and place it in the oven for 2 hours
12. After 2 hours, remove the tin foil and let them lamb cook for another 1 hour or until well browned
13. Remove the lamb form the oven and spoon the juices in the dish over the lamb
14.Transfer the lamb and potatoes to a serving platter and serve with a salad and a glass of Izak Reserve 2015… simply delicious!
POACHED PEAR, CINNAMON & GINGER CAKE
The beautiful Jason’s Hill Chenin Blanc 2020 was the perfect base for this gorgeous cake. With notes of white peaches and dried fruits, the pears poached so nicely in the wine and turned out to be the perfect pairing to this cinnamon and ginger cake. Served with custard or a scoop of vanilla Gelato, this is an exquisite dessert to be enjoyed by friends and family who will be blown-away by the complexity of the flavours and the melting taste of the poached pears.
Poached pear recipe:
3 or 4 firm pears (depending on the size of your cake tin), peeled and
cored. Keep the stems of the pears on
2 cups Jason’s Hill Chenin Blanc 2020
1 cup black tea
½ cup castor sugar
6 cardamom pods
2 cinnamon sticks
1 tsp grated ginger
Combine the wine, tea and spices in a medium sized pot. Bring your mixture to the boil on a medium heat. Add your pears in and reduce the heat slightly, allowing the pears to simmer in the liquid. Cook your pears until they are tender but still have resistance when placing a knife in them. The pears will
keep cooking in the oven so it is important that they are not too soft. Once your pears are ready, remove them from the pot and keep them aside until needed. I poached mine for 10 minutes and they were perfect.
Cinnamon & ginger cake recipe:
2 & ½ cups cake flour
2 tsp cinnamon
1 tsp cloves
½ tsp salt
1 & ½ tsp baking soda
115g unsalted butter at room temperature
1 cup brown sugar
½ cup molasses
1 tsp grated ginger
¾ cup black tea
1. Preheat your oven to 180°C (fan oven setting)
2. Whisk together your flour, spices, salt and baking soda and set aside
3. Using an electric mixer, cream the butter and sugar together until white
4. Add the molasses and ginger and mix
5. Add the egg and mix
6. Alternate adding your dry ingredients and tea into the mixture until it is all combined
7. Pour your batter into a greased loaf tin
8. Place your poached pears upright into the batter, with the stems facing upwards, (placed in the middle of the load tin), making sure they are touching one another so every slice contains pear!
9. Bake for 50 minutes
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).