ISSUED BY DKC (DE KOCK COMMUNICATIONS) FOR NEDERBURG WINES
DATE APRIL 13, 2015
Thuli Gogela of Mzanzistylecuisine.co.za
believes in preserving heritage. That's why she makes a point of using
indigenous ingredients in her dishes. She blends them with flair and
originality to create tasty new creations that will have the most disciplined
diners demanding seconds.
Using the famous wild
spinach of Southern Africa known as morogo as her inspiration, she
created a spinach and maize meal filling for butterflied beef tenderloin,
smartly dressed in a smoked cheese and white wine sauce.
Her recommendation is
to serve it with Nederburg's gourmet Bordeaux-inspired blend, The Brew Master,
from the gourmet Heritage Heroes collection.
"This is a truly
South African table experience. We've taken several traditions and combined
them into something we can claim as uniquely our own. It reflects the
contributions of different communities, where the whole is greater than the sum
of its parts. The exact same can be said for this graceful yet intensely
flavoured red blend that sees Cabernet Sauvignon in the lead, backed up by
Merlot, Petit Verdot and Cabernet Franc to create a deliciously harmonious
whole."
Sgwamba and olive
stuffed beef tenderloin with smoked cheese and wine sauce, paired with
Nederburg Heritage Heroes The Brew Master
Serves: 6 to 8
Ingredients:
Stuffing (Sgwamba)
15ml (1 Tbsp) canola or
olive oil
1 small onion, chopped
2 cloves of garlic,
chopped or minced
250 - 300g spinach,
shredded
2 carrots, peeled and
coarsely grated OR ½ yellow or red pepper, chopped
1 chicken stock cube,
crumbled
250ml (1 cup) boiling
water
250ml (1 cup) quick
cooking maize meal
125ml (½ cup) cold
water
Handful of parsley,
chopped
Salt and freshly milled
black pepper, to taste
Beef
1kg beef tenderloin,
trimmed and butterflied
15ml (1 Tbsp) balsamic
vinegar
15ml (1 Tbsp) olive oil
2.5ml (½ tsp) salt
2.5ml (½ tsp) freshly
milled black pepper
60ml (4 Tbsp) Kalamata
olives, deseeded and chopped
Smoked cheese and wine
sauce
375ml (1½ cup) full
cream milk
30ml (2 Tbsp) flour
100ml Dutch smoked
cheese, grated
100ml dry white wine
(Nederburg 56Hundred Chenin Blanc)
Salt and freshly milled
black pepper, to taste
Method:
Stuffing (Sgwamba)
1.
In a medium sized saucepan, heat the oil
and sauté the onion, garlic, spinach, and carrots (or pepper).
2.
Dissolve the stock cube in the boiling
water, and add to the spinach mixture.
3.
Make a paste with the maize meal and
cold water. Add to the spinach mixture and stir vigorously using a wooden
spoon.
4.
Mix in the parsley and season with salt
and pepper.
5.
Close the lid, lower the heat and let it
cook for 2 minutes.
6.
Remove from the stove and let it cool
down for about 5 to 10 minutes before scooping it on the beef.
Beef
1.
Ask your butcher to butterfly the
tenderloin for you. Lay the butterflied tenderloin flat on a chopping
board. Rub with balsamic vinegar, olive oil, salt and pepper. Leave
to marinate while preparing the rest of the ingredients.
2.
Preheat the oven to 230°C.
3.
Once prepared, place the Sgwamba mixture
in the centre of the butterflied tenderloin.
4.
Sprinkle with olives and form the meat
into a roll ensuring the stuffing remains on the inside.
5.
Tie with kitchen twine and place on a
greased shallow roasting pan.
6.
Bake uncovered for 30 to 40
minutes. Let it stand for 10 minutes. Remove the twine and cut into
thick slices.
Smoked cheese and wine
sauce
1.
In a small saucepan, boil 1 cup of milk.
Make a paste with flour and the rest of the milk. Add to the boiling milk,
whisk in cheese and wine. Season with salt and pepper. Lower the temperature
and keep stirring until the sauce thickens to the desirable
level.
Serve the stuffed beef
tenderloin, covered in the sauce, with roasted or steamed veggies. Enjoy with
Nederburg Heritage Heroes The Brew Master 2011.
Visit www.nederburg.co.za for more on the
brand, or send an e-mail to nedwines@distell.co.za.
Follow Nederburg on
Facebook (www.facebook.com/nederburg),
Twitter (www.twitter.com/nederburg)
and Youtube (www.youtube.com/user/NederburgWine)
for the latest news, events and wine as well as food pairing ideas.
for the latest news, events and wine as well as food pairing ideas.
Join the conversation
using: #NederburgDiscover
Nederburg’s award-winning winemaker Razvan Macici has created a
selection of limited-edition gourmet wines available exclusively through
specialty wine shops and restaurants. Comprising five wines, the collection is
called the Heritage Heroes. Each of the wines is individually named and has
been made to honour some of the major figures in Nederburg winemaking who have been
a source of inspiration to him.
The Brew Master is a Bordeaux-style blend that commemorates brew master
and tea specialist Johann Graue, who revolutionised winemaking in South Africa
with his clonal experiments to isolate top-performing vines for reproduction,
as well as his introduction of cold fermentation techniques. The co-owner of a
leading brewery in Germany before coming to South Africa, he acquired Nederburg
in 1937 and a foundation of excellence which could be followed by his
successors. Graue understood long before anyone else, that one had to start
with the best raw materials and that excellent wine originated in the
vineyard.
