Latest News

Lamb Pie & Red Wine for Winter


A hearty pie and a good glass of red wine – an unbeatable winter combination! Try our recipe for lamb […]

Garlic and Thyme Baked Camembert with French Baguette


Sometimes the basics are the best. Bread. Cheese. Wine. And no one has mastered the art of making basics beautiful […]

Quick Beef Bourguignon


Beef Bourguignon is another French classic that is as hard to spell as it is to pronounce… Luckily, with our […]

Apple Croustade


The French are famous for their pâtisserie and desserts – Tarte Tatin, Clafoutis, Crème brûlée, Crêpe Suzette, Mille-feuille… and as […]

Announcing our exciting new competition for Open Book Festival 2019: Take a Moment!


Leopard’s Leap is all about adding quality to life and in combination with our support of the annual Open Book […]

Croquembouche with salted caramel filling


Croquembouche with salted caramel filling Choux Pastry for the Profiteroles Ingredients 250 ml water 75 g butter 150 g flour […]

Croquembouche with Crème Patissiere


Croquembouche with Crème Patissiere filling Choux Pastry for Profiteroles  Ingredients 250 ml water 75 g butter 150 g flour approximately […]

L’Etoile Wine Cocktail


In anticipation of next week’s Bastille Festival, mix this delightful L’Etoile Wine cocktail. The French L’Etoile translates as The Star […]

Springbok shank with textures of sweet potato and minty herb salsa


Recipe f or Springbok shank with textures of sweet potato and minty herb salsa. The shanks ingredients oil for frying […]

Sweet Potato Soup with Springbok Biltong


Recipe for Sweet Potato Soup with Springbok Biltong Sweet potato soup ingredients 2 large purple sweet potatoes, washed, peeled and […]

News

Cool Curries for cold weekends



Tamatiestraat Cooking School in Stellenbosch shares our passion for food and wine and leading up to winter, we will be sharing a few of their amazing curry recipes to enjoy with our wines.

Reinée Terreblanche-Brand of Tamatiestraat has themed her curries as Cool Curries and explains: “I wanted to emphasize the fact that curries should be flavoursome and not necessarily hot. In essence, it is all about the complex layering of flavours.”

According to Reinée there are two very important things to keep in mind when cooking your own curry:

1. Start from scratch with all your elements. In this way you can manage the spices, the flavour and the hotness and you can adjust accordingly.

2. If time is your enemy and you have to purchase some pre-made ingredients, get pastes rather than prepared curry sauces. Pastes are still pure spices to which you can add coconut milk or stock.

Try this delicious recipe for Chicken Korma and serve it with our 2015 Lookout Semi-Sweet. The fruitiness of the Chenin Blanc and floral notes of the Muscat will pair beautifully with the spiciness of the Chicken Korma.

Tamatiestraat’s Chicken Korma

Ingredients:

1 kg chicken breasts or thighs (approximately 8 breasts)

¼ cup oil/ghee (to fry chicken)

1/2 cup chicken stock (plus more to thin the sauce later if needed)

1 onion, minced

3 tablespoons tomato paste

1 tablespoon honey

1 cup half and half

1 cup Greek/double thick yoghurt

½ cup cashews

1 teaspoon salt (or more to taste)

½ cup chopped fresh coriander

Marinade:

  • 2 tsp finely chopped ginger
  • 4 tsp finely chopped garlic
  • 1 cup double thick yoghurt
  • Juice of 1 lemon

Curry paste:

  • ¼ cup oil
  • ½ cup cashews
  • 2 tsp Garam masala
  • 1 tsp cinnamon
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • 1 tsp chilli flakes
  • 1 tsp black peppercorns
  • ½ tsp fenugreek seeds
  • ½ teaspoon cumin
  • 1 Tbsp ghee (to fry spices)

Instructions:

Cube the chicken breasts. Mix the marinade and massage into the chicken. Set aside while prepping the rest of the recipe.

Puree the ingredients for the curry paste in a food processor until smooth. Fry in a pan with a tablespoon of ghee for 1-2 minutes and set aside.

Heat the remaining oil in a large pot/pan over a medium heat. Sauté onions for 3 minutes. Add the chicken and the tomato paste. Sauté until fragrant and browned.

Add the fried spices, honey, stock and yogurt together. Pour over chicken and stir through. Simmer for 20 minutes. Add extra water or chicken broth to the sauce until you reach the desired consistency.

Add salt to taste.

Sprinkle with cashews and freshly chopped coriander.

Serve with basmati rice, naan or roti’s and a refreshing glass of our 2015 Lookout Semi-Sweet!

 

 

Upcoming Events

18 July 2019
  • South African Table
South African Table
13:00
19 July 2019
  • South African Table
South African Table
13:00
20 July 2019
  • South African Table
South African Table
13:00
24 July 2019
  • South African Table
South African Table
13:00
25 July 2019
  • South African Table
South African Table
13:00
26 July 2019
  • South African Table
South African Table
13:00
27 July 2019
  • South African Table
South African Table
13:00
31 July 2019
  • South African Table
South African Table
13:00

Buy Our Wines

Take a look at our wine collection. CLICK HERE

Ask Us

Feel free to contact us.
CLICK HERE



    Newsletter Sign-up


    © Copyright 2019 Leopard's Leap | Terms & Conditions | Privacy Policy | Delivery Policy | Refund Policy

    Ask Us

    [contact-form-7 404 "Not Found"]