Aug 2019 - Jhb South

Wine and dine
Delheim Pinotage Salted Chocolate and
Berry Ice Cream
Too cold for ice cream? Never! Once you’ve tasted this
delicious Delheim Pinotage ice cream, you’ll be yearning for it
through winter and summer! It is super easy to make and you
will get goosebumps with every bite.
The new Delheim Pinotage 2017 is a medium-bodied wine
with rich, crimson hues. It is all cranberry and plum that’s just
the ticket for a variety of dishes. Details: around R145 to R150.
www.delheim.com
Ingredients
500ml fresh cream • 1 tin condensed milk • ½ cup Delheim
Pinotage • 2 tbs berry jam • 200g dark chocolate • 5ml Maldon
salt
Method
Pour the wine in a saucepan and simmer until reduced by
half. Let it cool. Melt the dark chocolate, spread it out onto
baking paper and sprinkle the Maldon salt over. Leave until it
hardens and break up into pieces.
Whip the cream in a stand mixer until stiff peaks form.
With the mixer still running, slowly pour in the sweetened
condensed milk.
Gently stir in the Delheim Pinotage, berry jam and salted dark
chocolate. Spoon the ice cream into a freezer-safe container
and freeze for 4 hours or overnight. Serve in an ice-cream
cone with chocolate sauce.
Pork & Fennel Meatballs with Tomato Sauce (serves six)
Love meatballs? We do … and we really
love this new recipe from Spier, who
suggest (quite rightly) that we enjoy them
with their new Seaward wine. Serve these
hearty nuggets with pasta, mashed potato
or crusty bread. They pair wonderfully with
Spier Seaward Shiraz 2017. This lovely rich
wine has beautifully layered aromas of
mulberry, violets and plum. Details: R110
spier.co.za/wine/wine-ranges/seaward
Ingredients
For the sauce: 45ml olive oil • 3 cloves
garlic (crushed/grated) • 2 cans (800g)
whole Italian tomatoes (blitzed to a
smooth pulp) • 10ml (2 teaspoons) sugar •
salt and pepper to taste
For the meatballs:
30ml olive oil • 1 onion (finely chopped)
• 1 fennel bulb (finely chopped, and save
some of the fronds for serving) • rind of a
18 Get It Joburg South August 2019
With ice cream, meatballs and wine!
small lemon (finely grated) • 10ml smoked
paprika • 1kg pork mince • salt and pepper
to taste
Method
Prepare the sauce: Fry the garlic until
golden. Add tomatoes, sugar, salt and
pepper and bring to a boil. Simmer about
15 minutes or until reduced by a third.
Prepare the meatballs: In a wide pan,
heat the oil and fry the onions, fennel and
lemon rind until they are soft and fragrant.
Remove from the heat and transfer to a
mixing bowl, adding the smoked paprika,
mince, salt and pepper. Mix well. Shape
into balls (about 4 to 5cm in diameter).
Using the same pan as before, add more
olive oil and fry the meatballs on all sides
over medium heat until just cooked. Serve
with the warm tomato sauce. Optionally,
serve with pasta/starch of your choice.
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2019/07/17 03:53:04 PM