RECIPES
RECIPES
Oxtail Stew with Sweet Potato, Smoked Paprika and Dark Chocolate
“Based on a peasant Spanish-style oxtail recipe we use a white wine rather than the traditional red wine associated with oxtail, so that the rich oxtail and chocolate flavours are not overpowered. The sweetness of the sweet potato adds another layer to this truly fantastic winter favourite.”
– Mark & Stephen
RECIPE PASCALS
Ingredients:
40 ml olive oil
2 kg beef oxtail, cut into pieces
2-3 onions, chopped
1,5Teaspoon minced garlic
2 red/yellow and cut into pieces
800 ml good quality dry white wine
250 ml beef stock
40 g unsweetened good quality dark chocolate
3 bay leaves
1 teaspoon salt
30 g Spanish paprika (2 teaspoons)(Smoked or sweet)
2 carrots, thickly sliced & 2-3 sweet potato cubed
Method:
- Heat olive over medium-high heat until smoking. Brown the oxtail in batches, and set aside.
- Add remains of oil to heavy bottomed pot. Fry onion, garlic, end. Cook, stirring constantly, until the onion has softened and turned translucent, about 5 minutes. Add bell pepper half way through process.
- Pour in white wine, bring to a simmer, and cook for 5 minutes. Add browned oxtail, beef broth, chocolate, and bay leaves. Return to a simmer, then reduce heat to medium-low, cover, and simmer for 2,5 hours.
- Add with salt and paprika, stir in carrots and sweet potato, recover, and allow to simmer until meat is tender.
Serve with rice, mashed potato – or samp (stamp milies), to make it even more local.
I recommend serving this dish with a bottle of First Sighting Shiraz. It’s spicy pepper and mocha aromas with robust red berry flavours will compliment the rich oxtail and dark chocolate flavours of the stew.“
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PATAT EN VYE KOEK
Voorverhit oond tot 180C. Room botter en suiker tot lig. Voeg die eiers een op ‘n slag by en meng goed na elke byvoeging. Roer die patat en stroop
SWEET POTATO GNOCCHI
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SPICY PEAR AND SWEET POTATO CAKE
“When the cakes are cool, spread a thin layer of caramel on one, and then spread a generous amount of cream cheese icing on that before sandwiching together.
BUTTERNUT & SWEET POTATO SOUP
“Saute the onions in butter until soft. Then add the butternut, sweet potato and curry powder, sweat for about 1 minute. Add the Veggie stock and the milk.”
LAMB RUMP WITH LEMON RUB
“I would pair our Lamb rump with our Jean Daneel Signature Red Blend, its smooth oaky flavours complements the hearty flavours that come with lamb and the tannin in the red helps break down the fattiness from the dish.”
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