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

TAPAS RECIPE: CRUMBED LAMB AND LEMON BITES



A lovely bite served with our 2010 Culinaria Grand Vin – and a great idea for leftover lamb.

Serves 4

Ingredients

vegetable oil for deep-frying

40g butter

40g flour

500ml milk

1 cup cooked lamb, picked from the bone

salt and pepper

15ml Sherry vinegar

splash of Worchester sauce

zest and juice of 1 lemon

½ cup grated mozzarella

1tbsp chopped parsley

Panade:1 cup flour, 2 whole eggs, 1 cup bread crumbs

Method

Pre-heat vegetable oil to 180°C in a saucepot or deep-fryer. In a sauce pan melt the butter, add the flour and cook over a low heat to form a roux. Add the milk to the roux and whisk to work out the lumps, and then add the lamb to the white sauce along with the salt pepper, Sherry vinegar, Worchester sauce and the lemon zest.

Cook for a few minutes stirring continually to prevent it from sticking to the bottom of the pot. Add the mozzarella and parsley and allow melting. Once incorporated, pour the thick mixture into a tray and place in the fridge. As the mixture cool down it will set and you will be able to form 20g balls.

Panade: Arrange three bowls in a row, to create a crumbing station add flour to the first, beaten eggs to the second and bread crumbs to the last. Dust lamb balls in the flour, dip in the egg and lastly roll in the breadcrumbs. Repeat the process for each ball. Deep-fry the lamb balls until golden brown.

 

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"]