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 […]

#WinterWarmer 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 […]

Beef Sosaties with Pomegranate Chimichurri and Grilled Peaches



Serves 4

INGREDIENTS

500 g beef, sirloin, rump, rib-eye or fillet

4 large sosatie skewers, either bamboo or steel, roughly 24 cm

2 peaches, halved and grilled

1 cup yoghurt

fresh coriander leaves

For the marinade

 3 tbsp vegetable oil for frying

1 onion, finely chopped

1 clove garlic, grated

5-cm piece ginger, grated

1 tsp curry powder, medium

½ tsp turmeric

½ tsp black pepper

3 bay leaves, crushed

1 tbsp apricot jam

50 g brown sugar

250 ml white or brown vinegar

salt

Pomegranate Chimichurri (makes 2 cups)

1 small onion, finely chopped

2 cloves garlic, grated

1 bunch chopped basil

1 bunch chopped coriander

1 bunch chopped parsley

1 bunch chopped chives

150 ml vinegar

1 cup olive oil

pearls of one pomegranate

salt

pepper

METHOD

Dice the beef into large chunks for the skewer.

Cut the vegetables and mix with the meat.

For the marinade

Sweat the onion, garlic and ginger in the oil over a medium heat.

Add the spices, bay leaves, apricot jam and sugar. Add the vinegar and bring to the boil, allowing the sugar to dissolve.

Remove the marinade from the heat and leave to cool completely before pouring it over the meat.

Marinade the beef for 1 – 3 days.

The sosaties can be made with lamb, beef or chicken.

Braai/grill the sosaties over hot coals until medium rare to medium.

For the pomegranate chimichurri

Mix all the pomegranate chimichurri ingredients together.

Leave to stand for 1 hour before serving.

Serve the sosaties with natural yoghurt and grilled peaches.

 

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"]