Latest News

Lamb and Rosemary Pot Pie


Lamb is such an Easter tradition and as lamb is also such a great partner for our more serious reds, […]

Italian Easter Bread


We continue our baking streak for Easter. Not only does the long weekend give us more time to try something […]

Easter Eggnog Wine Cocktail Recipe


Easter Eggs have never been taken to this level! Try our all grown up Easter Eggnog wine cocktail as a […]

Croissant Cake – the perfect Autumn bake


While a summer Christmas is challenging for traditional Christmas roasts and gravy’s and puddings, South Africans are better-off weather-wise when […]

Baking Babka for Easter


Bread has a very strong link to Christian religious ceremonies and a variety of Easter breads are made during Easter […]

Green Mary Wine Cocktail Recipe


Ingredients 2 medium-size green or yellow tomatoes 90 ml water dash green jalapeño tabasco 2 x dash bitters 15 ml […]

Celery Sour Recipe


Celery Sour Ingredients 30 ml    gin 15 ml    freshly squeezed lime juice 15 ml    simple syrup 45 ml    fresh celery […]

Carrot and Orange Cooler


Carrot and Orange Cooler Ingredients 60 ml    fresh-pressed carrot juice 30 ml    blanco tequila 30 ml    fresh orange juice 30 […]

Pinot Noir & Porcini Risotto


The earthy notes of our 2015 Culinaria Pinot Noir are beautifully echoed in the autumn flavours of this porcini risotto. […]

Tomato, Baby Marrow and Aubergine Gratin


Ingredients 1 kg ripe, firm tomatoes, thinly sliced 1 red onion, thinly sliced 350 g baby marrow, preferably mixed green […]

News

Crowd-pleasing recipe for a winter’s weekend



A cold weekend calls for family get-togethers and warming dishes. Chef Pieter suggests combining the traditional mild curry of a Bobotie with the sweetness of banana, the crunch of coconut and the freshness of cucumber – it should be a hit in any company! Serve with theLookout Semi-Sweet made from Chenin Blanc and Muscat and you will be in everyone’s good books!

Ingredients

Bobotie
1 Onion, thinly sliced
1 tbsp Canola oil
800g  Lean minced beef
1  Thick slice bread (any type), crusts removed
250ml Milk
2 Eggs
15ml Medium strength curry powder
15ml Sugar
5ml Salt
Pepper to taste (black or white)
5-10ml Turmeric
1 lemon Zest and Juice
60ml Flaked almonds
125ml Seedless raisins
4 Bay leaves
45ml Chutney

Method
Pre-heat the oven to 180 degrees Celsius.
Over a medium to high heat, fry the onions until translucent and then add the mince. Brown and cook through.
Soak the bread in the milk. Then squeeze the milk out and mash the bread. Set the milk aside.
Mix together all the ingredients, except the 125ml milk, 1 egg, the almonds and the bay leaves.
Press the mixture into an ovenproof dish. Insert the leaves, upright and evenly spaced, into the meat mixture.
Cover with tin foil (or a lid, if your dish has one) and bake for about 20 minutes.
Beat the remaining egg together with the 125ml milk you set aside earlier. Pour over the meat mixture. Sprinkle with flaked almonds.
Bake uncovered for about 30 minutes until the egg ‘custard’ has set.

Banana- yoghurt salad
4 bananas
1  greek/ Bulgarian yoghurt
½ lemon’s juice

Mix all the ingredients together.

Tomato Cucumber salsa
2 Tomatoes, chopped
1 Cucumber, diced evenly
Salt & Pepper
1 handful chopped coriander
2 tbsp Olive oil
2 tbsp Vinegar

Mix all the ingredients together.

Toasted coconut
1 cup Shaved or desiccated coconut

Toast till golden in a heavy base bottom pan over a medium low heat.

Serve with steamed basmati rice and the sambals.

Upcoming Events

20 April 2019
  • South African Table
South African Table
12:00
26 April 2019
  • South African Table
South African Table
12:00
27 April 2019
  • South African Table
South African Table
12:00

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"]