TREASURING OUR HERITAGE SA

... and celebrating Heritage Day with the exceptional Cape of Good Hope wines

is celebrating Heritage Day this September ... and what better way to celebrate than by enjoying a meal with the family ... one that includes a taste of South Africa and a nod of approval to the extraordinary wines. The Anthonij Rupert Wyne farm - which dates back to the early 1700s, boasts an impressive wine portfolio, the most noble being the Cape of Good Hope range, which forms part of South Africa’s Old Vines Initiative. Initiated by Johann Rupert in 2007, this is regarded as a valuable contribution to the protection of South African heritage, and mirrors the Rupert family’s contributions in the preservation of heritage in other fields such as iconic art and architecture. To celebrate Heritage Day, food writer Ilse van der Merwe worked with Anthonij Rupert Wyne to develop a handful of wonderful dishes ... each that pays tribute to South African tastes.

Cape of Good Hope Pan-fried trout with naartjie and dill butter sauce

with Cape of Good Hope Serruria Chardonnay

Locally farmed rainbow trout is quick and easy to prepare. Ask your fishmonger to pinbone the fillets for a completely boneless experience that’s popular with the whole family. Also an elegant choice for a dinner party. Serves 4.

You’ll need:

125 g butter •1 clove garlic, finely grated juice of a naartjie • juice of half a lemon • a handful fresh dill, finely chopped • salt & pepper, to taste • 30 ml olive oil, for frying

• 600 g fresh trout fillets (rainbow trout or salmon trout), cleaned and pin-boned, cut into portions • a crisp green salad, for serving

To make:

Make the basting sauce: in a small saucepan over medium heat, melt the butter, then add the garlic, naartjie juice, lemon juice and dill. Season with salt & pepper and stir until mixed. Boil briefly, then remove from the heat and set aside.

In a large non-stick pan, heat the olive oil over medium-high heat. Place the trout portions in the pan skin-side down and fry for about 2 to 3 minutes, seasoning the flesh side with salt & pepper. Turn over briefly and fry for another 30 seconds - don’t overcook the fish, it should still be slightly pink in the middle.

Remove the fish from the pan and plate up, spooning the sauce over the fish generously. Serve at once with a crisp green salad.

•

Classic cape tomato bredie

with Cape of Good Hope Riebeeksrivier Syrah

The perfumed fragrance of this humble Cape favourite will seduce you into second helpings. Don’t substitute canned tomatoes for fresh ones - the magic lies in using fresh.

Use a food processor to help with the dicing, if you want to skip some labour. Serves six guests.

You’ll need:

45 ml olive oil • 1,5 kg lamb/mutton rib chunks (or neck chops) • salt & pepper • 2 onions, chopped • 1/2 teaspoon each whole peppercorns and whole cloves • 4 whole cardamom seeds • 2 cinnamon sticks • 2 cloves garlic, finely grated • a knob of fresh ginger, finely grated (1-2 tablespoons) • 1,2 kg ripe tomatoes, diced • 5 ml sugar • 4 medium potatoes, diced (optional) • cooked jasmin or basmati rice to serve

To make:

In a large heavy based pot over medium-high heat, add the oil. Add the rib chunks and fry on the fatty side until brown, seasoning with salt & pepper as you go. Fry in batches if necessary. Remove the meat and turn down the heat to low.

Add the onions, cloves, cardamom & cinnamon sticks. Fry until translucent and soft, stirring often. Add the garlic and ginger and fry for another minute.

Add the tomatoes and sugar (and potatoes, optionally), and stir to loosen any sticky bits on the bottom of the pot. Bring the mixture to a simmer, then place the meat back into the pot and stir.

Cover with a lid, then simmer over low heat for about 1,5 hours or until the meat is very soft and falls from the bone. You can remove the bones with tongs at this point, if you want to. Taste and add more salt & pepper if necessary. Serve hot with fluffy warm rice.

The range

The heritage-inspired range includes the two latest additions - and

Riebeeksrivier Chenin Blanc Riebeeksrivier Syrah, Parel Vallei Merlot, Basson Pinotage, Serruria Chardonnay, Van Lill & Visser Chenin Blanc, Laing Semillon, Altima Sauvignon Blanc, Southern Slopes, Caroline and Sneeuwkrans Pinot Noir.

as

...

as well

Details: For more recipes, visit getitmagazine. co.za, for more info and to order these special wines, visit capeofgoodhopewines.com

Light the fire. It’s time to braai. And to help you along, get your red hot hands on the newest book from Weber ... Crammed with Jamie Purviance’s innovative recipes and imaginative ingredients, with step-by-step instructions and photography, it’s just a wealth of sound advice for novice cooks and experienced braai-masters. For new braaiers, the book gives tips on everything from how to handle the four Ts (temperature, time, technique and tools) to the mysteries of direct and indirect heat, to how to use a smoker. Never mind the borewors rolls ... think pizzas done to perfection, burgers with attitude, succulent ribs, Texas-style brisket, spatchcocked chicken and even roast turkey. R390 from Exclusive Books and takealot.com

You’ll need: Special sauce Special sauce To make: Weber’s Ultimate Braai Book. Smashed burger with special sauce

A tiny bit of sugar in this seasoning salt goes a long way towards browning the top and bottom of the burgers. This recipe is an exception to the rule never to smash the patties with a spatula. Here, the hotplate captures the juices and uses them to flavour the meat.

... 1/2 cup mayonnaise • 3 tablespoons tomato sauce • 2 tablespoons finely chopped dill pickle • 1tablespoon spicy American mustard • l/4 teaspoon hot sauce, such as Tabasco •

... 1teaspoon sea salt • 1/2 teaspoon sugar • l/4 teaspoon ground black pepper • l/4 teaspoon onion powder ... 680 g beef mince • Canola or sunflower oil • 4 sesame hamburger rolls, split • 4 slices white onion, each 3mm thick • 4 slices ripe tomato, each about 5 mm thick • 4 large iceberg or cos lettuce leaves, torn to fit rolls

In a medium bowl, stir together all the sauce ingredients. In a smaller bowl, stir together all the seasoning salt ingredients. Prepare the braai for direct cooking over medium-high heat (200°-260°C).

Brush the cooking grates clean. Place a cast-iron hotplate over direct heat, close the lid and preheat until very hot (5 to 10 minutes).

Shape the beef into four balls of equal size. Using your hands, press each patty firmly and evenly to flatten it into a 10-cm round patty, about 1 mm thick. Season both sides evenly with the seasoning salt. Lightly brush the hotplate with oil. Place the patties on the hot plate, spacing them well apart so you can turn them easily later. Using a spatula, smash each patty to flatten it to about 8 mm thick. This will help create a deliciously browned crust. Cook over direct mediumhigh heat, with the lid closed, for 3 to 4 minutes.

Using a clean spatula, scrape the patties from the hotplate, keeping the browned crust on the underside as intact as possible, and flip them over. Cook, with the lid closed, until the second side is browned and the patties are cooked to medium – 3 to 4 minutes.

During the final minute of grilling time, toast the rolls, cut side down, on the area around the hotplate. To build the burgers, spread the bottom half of each roll with some sauce, top with a patty, then add an onion slice, a tomato slice and lettuce. Spread the top half of the roll with more sauce and close the burger. Serve at once.

Burgers