Think hearty, generous roasts complemented by some extraordinary red blends. And what better than our outstanding collection of Bordeaux styled blends.
To make all those holiday gatherings more marvellous, we thought it a good idea to share a few food and wine pairing ideas of our own for that festive season menu of yours to ensure you get through the holidays with ease. Each course also serves as the perfect accompaniment to a glass of some of our finest De Toren wines of course…
Marinated Yellowtail
Serves 4
Preparation time 15 minutes
Cooking time 0 minutes
For the broth:
Fish sauce 2T | Soy sauce 3T | Rice wine vinegar 2T | Sesame oil 2T | Salt to taste | Pepper to taste
Combine all broth ingredients and season if necessary.
For the yellowtail:
Yellowtail ½ fillet, sliced
Marinate yellowtail for 2 minutes before serving, serve broth and yellowtail with fresh greens like shaved fennel, broccoli, radish, shaved carrots, samphire.
*Optional: Serve with a smudge of tahini paste and toasted sesame seeds.
We recommend serving the above-mentioned recipe with a glass of slightly chilled De Toren Délicate.
Traditional Karoo Lamb & Infused Pea Puree
Serves 4
Preparation time 15 minutes
Cooking time 35 minutes
For the peas:
Olive oil 2T | Butter 1T | Shallots 1, sliced thinly | Garlic cloves 2, grated | Hand shelled peas 300g, blanched | Salt to taste | Pepper to taste
To prepare the peas, heat the olive oil and the butter, add the shallots and the garlic, sauté for 5 minutes until translucent. Add the peas and smash until desired texture. Season.
For the lamb chops:
8 Karoo lamb chops (2 per person or as desired) | Olive oil 2T | Salt to taste
To prepare the lamb chops, heat the olive oil and sear the chops in a very hot pan until they are caramelised on either side. Finish them off in a 180°C oven for 10 minutes.
*Optional: Serve the lamb chops and smashed peas with capers, green olives and shaved parmesan.
We recommend serving the above-mentioned recipe with a glass of De Toren Z.
Roasted Pork Belly with Caramelised Pears
Serves 4
Preparation time 15 minutes
Cooking time 50 minutes
For the pork belly:
Pork belly 1kg | Coarse salt 2T | Bay leaves 3 | Green peppercorns 20g | Olive oil 2T
To prepare the pork belly, rub the salt into the fat side of the belly. Place the belly in a roasting tray with the bay leaves, peppercorns and olive oil. Cover the tray with foil and roast at 180°C for 20 minutes. Turn the oven up to 200°C, take the foil off of the tray and roast for another 30 minutes, until the fat of the pork belly is crispy.
For the pears:
Pears 2, halved | Honey 2T | Butter 1T
While the pork belly is cooking, brown the pears flesh side down in a pan with the honey. Add the butter at the end.
Serve the hot pork belly with caramelised pears.
We recommend serving the above-mentioned recipe with a glass of De Toren Fusion V.
Succulent Duck Breast & Creamy Potato Mash
Serves 4
Preparation time 20 minutes
Cooking time 50 minutes
For the duck:
Olive oil 1T | Duck breasts 4 | Salt to taste
For the duck breast, score the fat generously, make sure you don’t cut into the flesh of the breast. Heat the olive oil on low heat, place the breasts skin side down in the pan, allow the breasts to cook until the fat is brown, this should take about 10 minutes. Place the duck breasts on an oven tray, place in a 180°C oven for 10 minutes to finish.
For the potato mash:
Potatoes 4, peeled and boiled | Cream ½ cup | Butter 3T | Salt to taste | White pepper to taste
To prepare the potato mash, use a masher or a ricer to mash the potatoes, combine the hot mashed potatoes with the cream and the butter. Season to taste.
*Optional: Serve the duck breasts and mash with sautéed greens, we have used kale and sage. Add a spoon of cranberry jelly.
We recommend serving the above-mentioned recipe with a glass of Book XVII.
Seared Beef Steak with Layered Potato & Green Peppercorn Sauce
Serves 4
Preparation time 15 minutes
Cooking time 50 minutes
For the potato bake:
Butter 6T, melted | Garlic cloves 4, crushed | Potatoes 6, peeled and sliced as thinly as possible | Salt to taste | White pepper to taste
Line a medium-sized baking dish with baking paper, add the crushed garlic cloves into the butter. To make this bake you are going to coat each piece of potato in butter and layer them all into the tray, seasoning as you go. When the tray is full, gently press the bake down, add the rest of the butter and bake at 180°C for 35 minutes. The top should caramelise quite a lot.
For the green peppercorn sauce:
Olive oil 1T | Butter 2T | Onions 1, chopped finely | Garlic cloves 2, crushed | Green peppercorns 20g, plus brine | Sherry ¼ cup, optional | Beef stock 1 cup | Cream 1 cup | Salt to taste
Heat the olive oil and the butter in a saucepan, add the onions, garlic and peppercorns. Sauté for 5 minutes until translucent. Add the sherry and cook for 5 minutes. Add the beef stock and cook for 10 minutes until reduced, add the cream, allow to simmer for 5 minutes, season.
For the seared steak:
Olive oil 1T | T – bone 1 or 2, depending on size for serving of 4 | Butter 2T | Garlic cloves 2, sliced thinly | Salt to taste | Pepper to taste
To prepare the T-bone, heat the olive oil on high heat, sear the T-bone on both sides until caramel brown, add the butter, garlic and seasoning, baste the T-bone until the garlic is crispy. Finish off in the oven for 10 minutes depending on the desired rarity.
Plate the T-bone with hot potato bake and green peppercorn sauce.
We recommend serving the above-mentioned recipe with a glass of The Black Lion.
It is recommended to decant our red blends at least one hour before enjoyment to allow the release of all the intended aromas and flavours. It’s also best to serve these red blends at 15 to 18 degrees Celsius for optimal enjoyment.
Enjoy and be merry!
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