Recipe No. 1

SLOW COOKED OXTAIL IN RED WINE &

SWARTLAND WINERY RED JEREPIGO

Serves: 6 | Prep Time: 20 minutes
Cooking Time: +- 5 hours

Ingredients

• 1.5 kg oxtail pieces
• 2 Tbsp (30 ml) vegetable oil
• 2 onions, chopped
• 2 carrots, peeled and sliced
• 2 celery sticks, chopped
• 2 garlic cloves, crushed
• 2 tsp (10 ml) dried rosemary
• 5 fresh bay leaves
• 2 tsp (10 ml) dried mixed herbs
• 200 ml Swartland Red Jerepigo
• 1 x tin chopped tomatoes
• 1 bottle (750 ml) Swartland
• Winemaker’s Collection Dry Red
• 1 x 55 g packet Oxtail Soup powder
• Freshly ground salt and pepper to taste
• Handful of fresh parsley, chopped

Method

1. Preheat oven to 160°C if cooking in the oven.
2. Heat the oil in a large oven proof pot and brown the oxtail briefly. Remove and set aside.
3. Add the onion, carrot, celery, garlic and herbs and sauté until softened and fragrant. Add Red Jerepigo and simmer for 2 minutes. In a medium bowl, mix the soup powder together with the tomatoes and red wine.
4. Add the wine mixture to the pot and bring to the boil. Place the meat back into the pot, bring to the boil again. Cover and cook for 4 ½ – 5 hours.
5. Add chopped parsley.
6. Serve with traditional soet patat (sliced sweet potato, cooked slowly on the stove in butter, turmeric, cinnamon, sugar or Hanepoot to taste).
7. Instead of using sugar, add fortified wines. Not only does it sweeten, it adds depth of flavour and colour. Red Jerepigo can be replaced with Swartland Ruby.

Recipe No. 2

PUMPKIN FRITTERS

WITH ROOIBOS & HANEPOOT SYRUP

Makes: 12 - 18

Ingredients

Fritters:

• 500 g diced Pumpkin, steamed until tender
• 1 c (250 ml) self-raising flour
• 1 t (5 ml) baking powder
• ¼ t (1.25 ml) fine salt
• 3 Tbsp ( 45 ml) castor sugar
• 3 Tbsp (45 ml) milk , plain
• yoghurt or buttermilk
• 1 large egg, beaten
• Cooking oil for deep frying

Rooibos Syrup:

• ½ c (125 ml) brown sugar
• 1 c (250 ml) strong Rooibos tea
• 2 Tbsp ( 30 ml) Swartland Hanepoot

Method

1. In a medium bowl, puree or mash the pumpkin until smooth.
2. Sift the flour, baking powder, sugar and salt into a bowl.
3. Add the milk and egg. Mix all the ingredients until well combined and resembles a thick cake batter consistency.
4. Heat the oil. When hot enough, spoon heaped teaspoonful of batter into the oil.
5. Fry in batches until they float to the top and become golden, moving them around a bit for even cooking (this will take about 2 minutes).
6. Place on a rack or paper towel to absorb excess oil.
7. Eat immediately with cinnamon sugar or Rooibos syrup.
8. For the Rooibos syrup: Combine the ingredients in a small saucepan and slowly bring to the boil, stirring constantly until the sugar dissolves. Boil over moderate heat until reduce and syrupy.

Recipe No. 3

FRUITY CHICKEN CURRY

WITH YELLOW RICE

Serves: 4-6

Ingredients

• + – 700 g boneless chicken thigh fillets, cut into chunks
• 2 Tbsp (30 ml) vegetable oil
• 2 onions, chopped
• 2 garlic cloves, crushed
• 1 Tbsp (15 ml) grated ginger
• 1 Tbsp (15 ml) medium curry powder
• 2 tsp (10 ml) ground cumin
• 2 tsp (10 ml) ground coriander
• 2 tsp (10 ml) turmeric
• 1 tsp ( 5 ml) ground cinnamon
• 5 fresh curry leaves (optional)
• ½ c (125 ml) Swartland Hanepoot
• 375 ml prepared chicken or vegetable stock
• Juice of ½ a lemon
• 250 g mixed dried fruit (prunes, peach, apricot, apple)
• Handful of fresh coriander, chopped
• Freshly ground salt and pepper to taste

Method

1. Heat the oil in a large pot and brown the chicken. Remove and set aside.
2. Add the onion, garlic, ginger and spices to the pot (add a bit more oil if needed) and sauté until softened and fragrant.
3. Add Hanepoot, stock and lemon juice. Bring to the boil, then add the chicken and dried fruit. Cover and simmer over a low heat for 25- 30 minutes.
4. Stir in the fresh coriander and season to taste.
5. Serve with turmeric rice with raisins.

Recipe No. 4

ROAST PORK BELLY

WITH SPICED HANEPOOT APPLES

Serves: 4-6

Ingredients

• 1.5 – 2 kg boneless pork belly, scored (ask your butcher)
• 1 Tbsp (15 m)l olive oil
• 2 Tbsp (30 ml) coarse Malden or flaky cook’s salt
• 4 pink lady apples, cored, peeled and cut into wedges
• 1 Tbsp (15 ml) butter
• 6 cloves
• 1 c (250 ml) Swartland Hanepoot
• ¼ c (60 ml) water
• 3 Tbsp (45 ml) brown sugar

Method

1. Salt the pork, wrap in cling film and chill overnight.
2. Preheat the oven to 180°C.
3. Rub the scored pork skin well with olive oil and salt. Place skin side down onto the rack of a roasting tray. Roast for 1 hour.
4. Turn pork skin side up and increase oven temperature to 200°C.
5. Roast for another 1 hour and 20 minutes (depending on weight) or until the skin is crispy, bubbled up and golden brown. And sounds hollow when tapped with a fork.
6. Meanwhile, prepare the Spiced Hanepoot Apples.
7. Heat the butter in a large pan, add the apples and cloves and sauté for a few minutes to give the apples some colour. Add the Hanepoot, water and sugar and simmer uncovered for 15- 20 minutes or until apples are tender and liquid has reduced to one third.
8. Allow pork to rest for 10 – 15 minutes before slicing.
9. Serve with roasted red cabbage and the Spiced Hanepoot Apples

Recipe No. 5

RED WINE POACHED PEARS

WITH ZABAGLIONE

Serves: 6

Ingredients

Pears:

• 1 bottle (750 ml) Swartland Winemaker’s Collection Dry Red or Pinotage
• 2 c (500 ml) Swartland Cape Ruby
• 2 c (500 ml) brown sugar
• 6 peppercorns, 3 bay leaves zest of 1 orange
• 5 star anise
• 3 cassia sticks or cinnamon quills
• 6 cloves
• 6 Forelle pears, peeled

Zabaglione:

• 4 egg yolks
• ¼ c (60 ml) castor sugar
• 80 ml Swartland White Jerepigo

To serve:

Boudoir™ biscuits (Lady Fingers)

Method

1. Add wine, port, sugar and aromatics to a medium pot. Heat until all the sugar dissolves. Bring to a simmer, then add the peeled pears. Make sure they are well submerged into the wine mixture.
2. Cover and simmer gently for +- 30 minutes. Remove from the heat and allow pears infuse in the wine for another 20 – 30 minutes. They should be cooked, but still firm.
3. Gently remove pears and set aside.
4. Put the wine mixture back onto the heat and simmer until reduced to one third. It should be syrupy. Make sure it doesn’t reduce too much and burn. Stir occasionally to prevent this.
5. Strain or remove large bits of aromatic like cinnamon etc.
6. For the Zabaglione: Whisk the egg yolks and castor sugar in a heatproof bowl until thick and pale. Add Jerepigo and whisk until well combined. Place the bowl over a half-filled pot of gently simmering water (water must not touch the bowl).
7. Whisk constantly for 5 minutes or until mixture is light and fluffy and resembles a thin custard.
8. Pour into 4 – 6 glasses and serve warm or chilled.
9. To serve: Pour the reduced wine syrup over the pears and serve with zabaglione and lady finger biscuits.

Tip: These pears are delicious served on a cheese board or as part of a wintery beetroot and goats’ salad

Recipe No. 6

CHICKEN LIVER PATÉ WITH

RED ONION, PORT & THYME COMPOTE

Serves: 6-8

Ingredients

Pate:

• 500 g free range chicken livers, cleaned, 75 g butter
• 1 small onion, chopped
• 2 cloves garlic, crushed
• 4 sprigs fresh thyme
• ½ tsp (2.5 ml) nutmeg
• 2 Tbsp (30 ml) Swartland Cape Ruby
• ¼ c (60 ml) cream
• Freshly milled salt and pepper to taste
• 2 Tbsp (30 ml) melted butter
• A few sprigs of thyme for garnish

Red Onion, Port & Thyme Compote:

• 4 red onions, thinly sliced
• 2 Tbsp (30 ml) butter
• 3 sprigs of thyme, roughly chopped
• 1 tsp (5 ml) fennel seeds
• 1 Tbsp (15 ml) brown sugar
• 1 Tbsp (15 ml) Balsamic vinegar
• ½ c (125 ml) Swartland Cape Ruby
• Freshly ground salt and pepper to taste

Method

1. In a large frying pan, heat the butter and sauté the onion, garlic, thyme and nutmeg until fragrant.
2. Add the livers and sauté over high heat for 5-8 minutes (they should still be pink inside but not bloody). Don’t overcook please.
3. Add the port and if on a gas stove, flambé until the alcohol cooks out or simply simmer for 30 seconds.
4. Place the livers and onion etc. into a food processor. Strain the cooking juices through a fine sieve or muslin cloth (to remove any coagulated gritty bits) then add the cooking juices and cream to the food processor too.
5. Blend until smooth and season to taste.
6. Spoon into 6 – 8 little serving bowls.
7. Cover with a bit of melted butter and garnish with a sprig of thyme. Chill for at least 2 hours, although, best made the day before.
8. For the onions: Heat the butter and sauté the onions until softened. Add the remaining ingredients and simmer uncovered until reduced and sticky. Season to taste.
9. Serve paté with warm braai broodjies and onion compote

Recipe No. 7

SPEK ‘N BOONTJIES

WITH TOAST

Serves: 6

Ingredients

• 200 g smoked pork rashers, diced
• 1 Tbsp (15 ml) butter
• 1 tsp ( 5 ml) olive oil
• 1 large onion, chopped
• 3 garlic cloves, crushed
• 3 Tbsp (45 ml)
• Swartland White Jerepigo
• ½ c (125 ml) white wine
• 1 ½ c (375 ml) prepared chicken stock
• 2 small sweet potatoes, peeled and diced into 2cm cubes
• 1 tin of cannellini beans, drained
• 1 tin borlotti beans, drained
• 250 g frozen green beans
• Handful of optional parsley, chopped
• Freshly ground salt and pepper to taste.

Method

• Fry the diced pork until crispy in butter and olive oil. Add the onion and garlic and sauté until softened.
• Deglaze with White Jerepigo, then add the wine and stock.
• Bring to the boil and add the diced sweet potato. Cover and simmer for +- 20 minutes or until just tender.
• Add all the beans and simmer for 10 minutes.
• Season to taste.
• Serve with toast

Recipe No. 8

CHOCOLATE & PORT SELF SAUCING PUDDING

WITH BOOZY BERRIES & CRÈME FRAICHE

Serves: 6

Ingredients

Batter:

• 2 c (500 ml) cake flour
• 1 ½ c (375 ml) white sugar
• 3 Tbsp (45 ml) cocoa powder
• 1 Tbs (15 ml) baking powder
• ½ c (125 ml) dark chocolate chips
• 2 large eggs, beaten
• 1 c (250 ml) milk
• 2 Tbsp (30 ml) melted butter
• 1 tsp (5 ml) vanilla essence

Sauce:

• ½ c (125 ml) cocoa powder
• ½ c (375 ml) white or brown sugar
• 300 ml boiling water
• 1/2 c (125 ml) Swartland Cape Ruby

Boozy Berries:

• 250 g frozen mixed berries
• ¼ c (60 ml) heated Swartland Red
• Jerepigo or Cape Ruby

To serve:

• 250 ml sour cream or crème fraiche

Method

1. Preheat the oven to 180°C.
2. For the batter: combine all the dry ingredients into a bowl.
3. Beat the wet ingredients together then mix with the dry ingredients until well combined. It should be a thick batter.
4. Spread into a medium 20 x 25 cm oven dish.
5. Combine the “pour over sauce” ingredients together and pour over the batter.
6. Bake for 25 – 30 minutes depending on the size of the baking dish. The batter should be set on top with a chocolate sauce below it.
7. Meanwhile for the boozy berries. Simply pour heated Red Jerepigo or port over them and allow to soak.
8. Serve this pudding immediately with boozy berries and crème fraiche

Recipe No. 9

SWARTLAND GLÜHWEIN

WHITE WINE GLÜHWEIN

with White Jerepigo, Lemon, Ginger & Mint
Serves: 8

Ingredients

• 1 bottle (750 ml) Swartland Winemaker’s Collection Chenin Blanc
• 2 c (500 ml) Swartland White Jerepigo
• 1 c (250 ml) castor sugar
• Zest of 3 lemons
• 1 large ginger root, thinly sliced
• Handful of fresh mint leaves

Method

1. Add all the ingredients except the mint leaves to a pot. Bring to the boil all allow the sugar to dissolve. Simmer for 40 minutes and allow to steep for 1 hour.
2. Heat up when ready to serve.
3. Garnish with mint leaves and extra lemon zest.

Recipe No. 10

SWARTLAND GLÜHWEIN

RED WINE GLÜHWEIN

with Red Jerepigo or Port, Orange, Spices & Thyme
Serves: 8

Ingredients

• 1 bottle (750 ml) Swartland Winemaker’s Dry Red or Pinotage
• 2 c (500 ml) Swartland Red Jerepigo or Cape Ruby
• 1 c (250 ml) castor sugar
• Zest of 3 oranges
• 5 star anise
• 6 cassia or 4 cinnamon quills
• 6 cloves

For serving:

• Sliced oranges
• Sprigs of thyme

Method

1. Add all the ingredients (except the sliced oranges and thyme) to a pot. Bring to the boil all allow the sugar to dissolve.
2. Simmer for 40 minutes and allow to steep for 1 hour.
3. Heat up when ready to serve.
4. Serve with sliced oranges and a sprig of thyme.

Recipe No. 11

CAMEMBERT

WITH GRAPES, PARMA HAM & HONEY

A fuss free, no cooking involved showstopper to enjoy before or after a meal with a your favourite Swartland fortified wine.

RED JEREPIGO | WHITE JEREPIGO | CAPE RUBY | HANEPOOT

Serves: 8

Ingredients

• 3 ripe camembert rounds, different sizes if possible
• A handful of white seedless grapes
• A handful of red or pink seedless grapes
• 100 g Parma Ham
• Honey for drizzling
• Fresh Thyme
• Freshly baked bread

Method

• Stack the camembert.
• Arrange grapes and Parma ham around your camembert stack.
• Drizzle with honey and sprinkle with thyme.
• Serve with Freshly baked bread