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

Pissaladière Recipe



Quite similar to the popular Italian pizza in appearance and the sound of its name, the Pissaladière  (click here for pronunciation) is a French dish consisting of a bread dough base and a topping of caramelised onion, black olives and anchovies. Originating from Nice in Southern France, it supposedly was invented when Pope Clement, a Frenchman, moved the Roman court to Avignon where the Roman chefs had to adapt their recipes for the use of local French ingredients.

With the sweetness of the onion, the salty olives and the intensity of the anchovies, this is a delicious appetiser and, in winter, the ideal snack to share in front of a fireplace. A bit of a challenge when it comes to finding a suitable wine partner, we found that the Leopard’s Leap Merlot has enough complexity as well as plenty of juicy notes to counter the intense flavour combination of the Pissaladière.

Visit us during Franschhoek Bastille Festival to enjoy a typical French bite or try our recipe at home!  (click here for the easy video instructions.)

Pissaladière Recipe

Serves 6

For the dough

2¾ cups bread flour, plus extra for dusting

¼ cup semolina flour

2 tsp instant yeast

1½ tsp salt

1 cup warm water

3 tbsp olive oil

Method

Mix all the dry ingredients together. Mix in the wet ingredients and knead into a dough.

Leave the dough to prove in a warm place for 1 hour.

Once doubled in size, knock the dough back and roll out into a thin square shape or a round pizza shape.

Bake with a topping at 200 °C for 15 minutes, or until the base is golden brown.

For the topping

100 g butter

2 onions, finely sliced

fresh thyme

salt

black pepper

12 anchovy fillets

1 cup pitted olives

Method

In a wide-based pan, melt the butter and add the onions.

Slowly cook the onions at a medium to low heat until golden brown and caramelised.

Once caramelised, add the thyme, salt and pepper. Drain off any excess fat and leave to cool slightly.

Place the rolled out dough onto a baking tray. Generously line the base with the caramelised onions.  Spread out the anchovy fillets on top, followed by the olives. Bake for 15 – 20 minutes.

Serve warm.

 

 

 

 

 

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"]