Latest News

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 […]

#MocktailMonday Natura Nojito


Natura Nojito Ingredients 10 – 12 fresh mint sprigs 1 lime 15 ml simple syrup 180 ml Leopard’s Leap Natura […]

#MocktailMonday Orange Oasis


Orange Oasis Serves 1 Ingredients 15 ml pineapple juice 45 ml orange juice 30 ml freshly squeezed lime juice 60 […]

#MocktailMonday Star Lite


Star Lite Ingredients 500 ml Barker and Quinn light tonic 500 ml Leopard’s Leap Natura De-Alcoholised Classic White 500 ml […]

#MocktailMonday Sugar, spice and all things nice!


We will always love a glass of wine to cheer up a Monday, but there are times and occasions when […]

Green Vegan Burgers with Avocado Mayo


Making responsible lifestyle choices is commendable, but it is not always that easy. What happens to Burger night when you […]

Vegan Tomato and Roasted Mediterranean Vegetable Risotto


Risotto is comfort food at its best. And while it is usually meat-free, the butter and Parmesan cheese keep it […]

Vegan Fettuccine Bolognese


Being more responsible in your food choices, does not mean you have to forgo traditional favourites such as Spaghetti Bolognese. […]

Vegan Red Lentil Soup


Contrary to popular belief, a warming winter soup does not need marrow bones! You can warm up just as nicely with […]

News

#FestiveFeasting 3: Seaside Sensations



Spending Christmas at the seaside has a very unique charm. How can one not be inspired by the beautiful colours of the ocean, the stretches of beach with dreamy dunes and refreshing breezes on hot summer’s days?

Enjoying a relaxed Christmas along the coast does not have to compromise on a beautiful and special event. Get inspiration from our seaside festive table with its rough wooden texture decorated by treasures from the ocean. Encourage family and friends to forage for the centre piece decorations of sea shells and pieces of dried drift wood. Use tones of turquoise, silver, grey and light blue with simple greenery such as little succulents harvested from the dunes. Make your own sea shell candles (see below), add beautiful stemware and the scene is set. But what will we be serving at our breezy seeaside-inspired table?

Chef Pieter shares a delightful recipe for steamed yellowtail to be served with Cellarmaster Eugene van Zyl’s suggestion for Culinaria Chenin Blanc Grenache Blanc.

DIY: make your own candles in sea shells:

Makes 10 shell candles

You need 10 shallow sea shells, cleaned and dried. Melt 2 normal household candles over a low heat in a small sauce pan. (Use an old saucepan as the wax can damage it.) Cut 10 pieces of 10 cm kitchen string and tie them to kebab sticks leaving a long overhang. Fill the candles with the melted wax and suspend a piece of string with the end hanging in the wax over each shell (we used glasses on either side to suspend the kebab sticks). Leave until the wax has set completely and decorate the table with the shell candles.

Recipe for steamed yellowtail, wrapped in spinach served on crushed potatoes

Ingredients

Steamed yellowtail

Serves 4

1 yellowtail fish of approx. 900 g

8 spinach leaves or Swiss chard

4 sun-dried tomatoes, chopped

50 g Danish-style feta

10 g chopped dill

100 ml Leopard’s Leap Culinaria Chenin Blanc Grenache Blanc

Squeeze of 2 lemons

4 garlic cloves, sliced

50 g butter

Mixed garden herbs

(thyme, rosemary, bay leaves, coriander)

Salt and coarse black pepper

Chive crushed potatoes

12 to 15 baby potatoes

1tablespoon rock salt

80 ml clarified butter

30 ml white wine vinegar

2 tablespoons snipped chives

Salt and pepper

4 asparagus spears

Method

Steamed yellowtail

Get a pot of boiling water ready for blanching.

Pour 2 cups of water into a different pot and bring to the boil. Place a bamboo steamer over the boiling water.

If you do not have a bamboo steamer, preheat the oven to 200 °C and line an oven pan with enough foil to create a steaming parcel.

Clean the fish by scraping off the scales. Cut out the fillets and remove all the excess fat and skin. Cut the fillets into 150 gram portions, season and set aside.

Blanch spinach leaves by placing them into the boiling water for about 2 minutes, then refresh them in the ice-water. Squeeze out the excess water, unfold the leaves on a cutting board and place the fish on top of the leaves.

Place the sun-dried tomato, Danish feta and dill on top of the one fillet and cover with the other fillet. Carefully wrap the fish with the spinach leaves and season the parcel with salt and pepper. Secure the parcel by inserting toothpicks into the ends of the leaves.

If using a bamboo steamer, fold a foil basket and place the fish inside. Then add the white wine, lemon juice, butter and garlic for enhanced flavour.

Place the herbs on the bottom compartment of the bamboo steamer to allow the steam to infuse the herb aroma into the fish.

Place the foil parcel onto the top compartment of the bamboo steamer. Close the lid on the steamer and allow the fish to steam for 7 to10 minutes.

If using the oven, place the spinach-wrapped fish into the lined-out pan. Add the white wine, lemon juice, garlic, butter and herbs.

Close the foil parcel so that it forms a steam compartment for the fish to cook and place into the oven. Bake for approx. 15 minutes.

Chive crushed potatoes

Place the potatoes and rock salt into a heavy-based saucepan, cover with cold water and bring to the boil. Reduce the heat to a steady simmer. Cook for 15 to 20 minutes until the potatoes are tender. Strain the potatoes from the water. Give the pot a quick rinse.

Peel the potatoes, transfer them back into the pot and add the clarified butter. Using a fork, crush the potatoes against the side of the pot. Once crushed, add the vinegar and chives and season to taste with salt and pepper.

Be careful not to overwork the potatoes at this stage, as you do not want them to turn into mash potatoes. Blanch the asparagus for 3 minutes and refresh in the ice-water. Heat a frying pan with a nob of butter and slightly fry the asparagus and season to taste.

Serve the steamed yellowtail on the crushed potatoes with a glass of Leopard’s Leap Culinaria Chenin Blanc Grenache Blanc.

 

 

 

Upcoming Events

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"]