On Tuesday, 19 July, we will be hosting a twitter tasting where you can take part from home by preparing the recipes and sharing your experiences with us in real-time over twitter ( @Steenbrg ) ! Join in on the fun and try out the four recipes, each matched with a different Steenberg wine.

If you enjoy fine food and great wine, then pairing the two is a perfect way to unleash a whole new dimension of taste sensation! The correct food and wine matching opens up and reveals characteristics in both, which may not have been obvious before.  Explore and challenge the boundaries of food and wine pairings with us, and discover the potential which the combination unlocks. On the night include the hashtag #Steentaste in your tweets to join the online conversation as we all chat and chirp our way through the night.

There will people from all over the country participating, creating a nationwide event. With even a few hopeful participants from as far as California we are all really looking forward to sharing and enjoying the fun with everyone! So what will we all be cooking up then? There are four recipes in total see below: Beef Tartar (paired with the 2010 Sauvignon Blanc); Gambas Pil Pil (Paired with the 2010 Semillon); Lambs Kidneys (Paired with the 2009 Merlot); and Chickpea Tagine (Paired with the 2009 Shiraz).

Date: Tuesday 19 July 2011

Time: 18:30

Twitter Pack: R450, available from Cellar Door

(Sauvignon Blanc 2010, Semillon 2010,  Merlot 2009, Shiraz 2009 and matching recipes for each)

Steenberg Sauvignon Blanc 2010 with Beef Tartar

 

Serves 4

INGREDIENTS:

 

• 400g beef fillet, hand chopped as finely as you can 
• 1 teaspoon Dijon mustard 
• 2 tablespoons All gold Tomato sauce 
• 1 teaspoon Worcestershire sauce
• 1 tablespoon Olive oil
• Pinch of Salt and pepper
• 4 drops Tabasco sauce
• 2 tablespoons finely chopped Capers
• 2 tablespoons finely chopped cornichons(small pickled gherkins)
• 1 heaped tablespoon finely chopped Red onion
• 8 small ciabatta toasts
• 4 quail eggs, soft boiled for two minutes, peeled and halved

 

METHOD:

 

• Place all the ingredients, except for the egg, truffle oil and ciabatta toasts, into a mixing bowl and combine well.
• Allow to rest for two minutes for flavours to combine
• Serve in small bowl or martini glass garnish with the eggs and toasts

 

Steenberg Semillon 2010 with Gambas Pil Pil

 

 Serves 4

INGREDIENTS:

•  16 tiger prawns, head on, shell off and vein removed
• 2 cloves of garlic, peeled and sliced
• 2 red Thai chilies, chopped
• 2 tablespoons chopped parsley
• Juice of half a lemon
• 100ml peanut oil
• 100ml clarified butter
• Maldon sea salt

 

METHOD:

 

• Season the prawns with salt and sauté in a medium-high heat oven proof pan for one minute on each side.
• Add the garlic, chili, lemon juice and parsley and place the pan under the grill for 1 minute
• Serve immediately with fresh bread

 

Steenberg Merlot 2009 with Lambs Kidneys

 

Serves 4

INGREDIENTS:

 

• 800g lambs kidneys, cleaned and halved. Ask your butcher to do this.
• 250ml lamb or beef stock. Ask the chef at your local restaurant to sell you some or an alternative, pop into woolies and buy some of the liquid lamb or beef fond and dilute it to the instructions given
• 150g baby spinach
• 200ml Steenberg Vineyards Merlot
• 4 ciabatta toasts.

 

METHOD:

 

• Season the kidneys with salt and pepper
• Sauté in a medium hot pan for two minutes each side
• Remove from the pan and rest in a warm place
• Wilt the spinach in the same pan
• Deglaze the pan with the wine and reduce to a syrup
• Add the stock, simmer for 2 minutes
• Add the kidneys
• Serve in small bowls with ciabatta toasts



BROWN BEEF JUS (For Lamb Kidneys)

 

INGREDIENTS:

• 2kg meaty beef bones
• 1 large onions, halved with skin on
• 1 large carrots, halved
• 1 celery sticks, halved
• 1small leeks
• 1 tablespoons tomato paste
• 1l red wine
• Cold water, enough to cover

 

METHOD:

• Roast the bones at no higher than 165C for 45-50 minutes
• In a large stock pot brown the cut sides of the onion halves to slightly caramelize them.
• Remove the onions and add the bones to the pot with some oil.
• Add the tomato paste and cook out for a further 2 minutes
• Add the red wine and reduce until thick and dark
• Add the vegetables on top
• Add the water to cover and bring to a simmer, switch off the heat and allow all the sediment to subside.
• Place the pot back on the heat, candle light burn, almost as low as possible.
• Let the stock  cook for at least 6 hours
• Strain and reduce to a sauce consistency.
• Check for seasoning
• It is important to follow step one exactly or else the meats sugar over caramelize and your stock will be bitter, also add no salt until the end.



Steenberg Shiraz 2009 with Chickpea Tagine

 

Serves 4

INGREDIENTS:

 

• 2 tablespoons olive oil
• 1 small red onion chopped finely
• 1 scant tablespoon ground cumin
• 1 heaped tablespoon crushed coriander seeds
• 1 pinch freshly ground black pepper
• 1 teaspoon turmeric
• 1 level tablespoon sweet paprika
• 250ml vegetable stock
• 2 tins chickpeas drained and rinsed.

 

METHOD:

 

• Sautee the onion until soft, but with no colour.
• Add all the spices and cook out for 2 minutes over a low heat
• Add the vegetable stock and simmer until it reduces to a sauce consistency.
• Add the chickpeas and heat through gently.
• Serve in small bowls
• Season with black pepper and salt