We cooked in the Karoo 3

Jeremy Freemantle of AfricanRelish
filleting whole Yellowtail

One of the fun things I did at The African Relish Cookery School in Prince Albert during a recent Food and Wine Workshop there with Sarah Graham, of BittenTV fame, was two dishes for the coals, a rib eye on the bone with caramelised onions and yellowtail with Bo-Kaap spices which we cooked in a Weber Braai.  Sarah did a lovely dish of superb Karoo lamb chops with a minty gremolata and creamy polenta [click here for the recipe].

Sarah’s Lamb Chops with Minty Gremolata

I had never cooked a whole Rib Eye Steak on the bone [click here for the recipe] before and it was fun experimenting and getting it absolutely right as far as doneness is concerned.  We were serving it with a Kleinood Tamboerskloof Shiraz 2008 and the meat of course was a great match but I had to find an accompaniment which would go well with the wine.

Resting Rib Eyes after a session on the Weber

Caramelised onions were the answer and I made them a bit spicy with a slug of port in the recipe.  They turned out perfectly on the Weber under the deft hand of Jeremy Freemantle the owner of the school.

Tamboerskloof Syrah 2008

The Kleinood Tamboerskloof Shiraz 2008 was a perfect partner.  With its rich ruby centre, its flavours of red berries, white pepper and spices, I loved the long aftertaste with  enough gentle tannins to make this a true food wine.  Dark ruby colour. Inviting, complex nose with red berries, stawberries and supportive white pepper, rasberry and spicy flavours. Well balanced palate that confirms the nose with firm tannin and a lingering peppery aftertaste.

Our trusty Weber Braai

I have also recently been enamoured of Yellowtail on the coals [click here for the recipe] and I thought it would be fun to dust the fish with a mix of BoKaap spices which I made myself.  The fish was fabulous on the coals and we served it with a Cucumber and Mint Raita with half grated and half sliced cucumber with fresh mint and a slug of moskonfyt.

Tamboerskloof Viognier 2012

The Kleinnood Tamboerskloof Viognier 2012, which we had tasted at a  Masterclass earlier was such a lovely match for this fish.  Several of our guests had not encountered Viognier before and I as happy to introduce a benchmark Viognier like this to them.  Full of the aromas of  tropical white flowers and orange blossom and a punchy fruit palate with apple, white fleshed peach and lime and lemon squirt.  A delicious wine which would tackle a Bobotie on a good day.

Kleinood Estate in Stellenbosch produces a seriously delicious olive oil called De Boerin.   You would do well to land a bottle or two for you kitchen.

De Boerin
EVOO
from Kleinood

Special thanks to Gerard & Libby de Villiers of Kleinood who were sponsors for the weekend.

Read more about Kleinood Estate, Tamboerskloof Wines & De Boerin EVOO – click here.

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