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

Cooking Curry with the Spice Guru



With a really cold and wet week in die Winelands, last night’s curry cooking class with Chef Vanie Padayachee couldn’t have been timed better.

Sixteen ambitious home cooks joined the Spice Guru from famed Franschhoek restaurant L’Quartier Francais in the state-of-the-art Leopard’s Leap kitchen. Not only did she share her father’s treasured recipe for a Durban Chicken Curry, but also the history behind the Indian use of spice and a magnitude of techniques and tricks to fine tune the amateur’s attempt at cooking an Indian meal.

The class started off with a thorough introduction of the various spices. Did you know that curries are mostly made from the so called “C” spices? Cassia, cumin, coriander, cardamom, cloves, chillies and cinnamon.

A cookbook with the detailed recipe and more information on Indian spices and cooking.

Garam Masala spices and a cookbook with the detailed recipe and more information on Indian spices and cooking.

Regional cooking is also a very important concept and the reason behind the various styles of curry. In Northern India, dishes are rich and creamy and spices are hot – meaning rich in flavour rather than chili. In Southern India flavours are lighter and fresher using coconut, tamarind and lime. Central India is diverse and spices vary from cumin and coriander to turmeric and chili and panch phoron (a combination of cumin, fennel, fenugreek, mustard and nigella seeds).

Cooking from well-equipped individual cooking stations, each student had the opportunity to cook a mouthwatering Indian meal from scratch. Each step of the detailed recipe was first illustrated before the eager participants tried their own version and Chef Vani was on hand to help and guide and give tips – all done with patience and humour.

Roti and Red Wine

Roti and Red Wine

The  menu consisted of her father’s Durban Chicken Curry, Roti, Basmati rice and two sambals – a tomato sambal and cucumber and mint raita.

The ultimate meal - Durban chicken curry, roti, basmati rice, tomato sambal and cucumber and mint raita

The ultimate meal – Durban chicken curry, roti, basmati rice, tomato sambal and cucumber and mint raita

A selection of Leopard’s Leap wines were served to ensure enough confidence in the kitchen and the ultimate meal was paired with the delicious 2012 Culinaria Chenin Blanc Grenache Blanc – a beautiful partner to the curry flavours.

If you missed out, do not fear, this Winter Warmer Curry class repeats next Wednesday, 21 August.

R 650 per person
Contact: 021 876 8002 or cooking@leopardsleap.co.za

Date &Time
Date(s) – 21/08/2013
10:00 am

 

Upcoming Events

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
1 August 2019
  • South African Table
South African Table
13:00
2 August 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"]