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

Grilled Prawns with a summer salsa



Fresh, seasonal and sustainable – that is how we like to eat. Enjoy the summer holidays with Chef Pieter’s recipe for grilled prawns that burst with flavour. Enjoy with a refreshing salsa on the side and a glass of the Leopard’s Leap Sauvignon Blanc. Easy and Delicious!

Recipe for grilled prawns with a summer salsa

15 ml (1 tbsp) ginger, finely grated

15 ml (1 tbsp) garlic, finely chopped

15 ml (1 tbsp) chilli, finely chopped

Grated zest of 2 limes

125 ml (½ cup) olive oil

24 prawns, cleaned

2 limes, cut into wedges

A few sprigs of coriander and lime wedges to serve

For the salsa:

1 avocado, chopped

1 red onion, finely chopped

¼ pineapple, peeled and chopped

30 ml (2 tbsp) olive oil

80 ml (1/3 cup) peanuts, roughly chopped and lightly grilled

Salt and freshly ground pepper

Method

  1. Combine ginger, garlic, chilli, zest, oil and prawns in a glass bowl and leave to marinade for 1 – 2 hours.
  2. Prepare a fire providing enough medium to hot coals.
  3. For the salsa, combine the avocado, red onion, pineapple and olive oil and season with salt and pepper.
  4. When the coals are ready, remove the prawns from the marinade and skewer onto bamboo kebab sticks, alternating with lime wedges.
  5. Place directly over coals. Baste with the marinade and braai for 5 – 7 minutes or until pink on both sides. Season to taste.
  6. Sprinkle with toasted peanuts and serve with fresh coriander.

 

 

 

 

 

Upcoming Events

18 April 2019
  • South African Table
South African Table
12:00
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"]