Latest News

Toasted S’mortini Cocktail


As a toast to a wonderful cold and wet winter – something the Cape Winelands were in dire need of […]

Potjie, Pride & Prejudice


For most South Africans it is hard to imagine a weekend without cooking over an open fire. For many, it […]

#WinterWarmer Chakalaka Chicken 


Chakalaka is one of South Africa’s best known and most enjoyed food traditions. A simple, spicy dish – or relish […]

#WinterWarmer Tray-roasted butternut and chickpea Thai red curry


It is often when one thinks the worst of winter is over, that August surprises you with some exceptional cold […]

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 […]

News

Recipe for roasted and marinated peppers



In anticipation of our October Cooking Demonstration on Charring, Blistering and Smoking, try this easy recipe for roasted and marinated peppers. They are deliciously sweet and tangy and will add some colour to a tapas platter, a touch of gourmet to your sandwich and some serious interest to a salad.

Serves 6

Ingredients:

3 red peppers

3 green peppers

3 yellow peppers

Salt and pepper

Olive oil

½ cup olive oil

¼ cup White wine vinegar/ sherry vinegar

1 clove garlic, minced

1 tsp mustard

Fresh thyme

1 Tbsp chopped parsley

Method:

Light a fire, to get HOT coals.

Gently rub the peppers with olive oil and season with salt and pepper.

Place on the grill and roast until the skins blacken. Turn them every now and then.

Once evenly blackened, remove peppers from the fire and place inside a bowl. Cover with plastic and leave to steam for 10 minutes.

Remove the skins and seeds from the peppers.

Cut them into thick strips and place them on a serving platter.

Make the dressing by combining the olive oil, vinegar, garlic, mustard and thyme. Season and pour over the peppers. Add the chopped parsley.

Serve with soft cheese and toasted sour dough.

Upcoming Events

21 August 2019
  • South African Table
South African Table
13:00
22 August 2019
  • South African Table
South African Table
13:00
23 August 2019
  • South African Table
South African Table
13:00
24 August 2019
  • South African Table
South African Table
13:00
28 August 2019
  • South African Table
South African Table
13:00
29 August 2019
  • South African Table
South African Table
13:00
30 August 2019
  • South African Table
South African Table
13:00
31 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"]