Recipes to pair with Weltevrede’s ‘strikingly simplistic‘ wines

Philip Jonker with his wife Lindelize and daughter Marianna

Philip Jonker is owner and winemaker of Weltevrede in Robertson, and boy can he get his terroir to talk! His wife, Lindelize, member of the well-known Palmer family, of The Plains of Camdeboo fame (the classic book of the Great Karoo by Eve Palmer), and an accomplished cook, has provided recipes below for dishes she feels will complement the delicious flavours of the four‘strikingly simplistic‘ wines.

Weltevrede Tropico Sauvignon Blanc: Goatsmilk Cheese and Nectarine Salad

(Recipe from Melissa Pecoraro)

The fruitiness of the nectarines and the freshness of the mint is a great combination with the Weltevrede Tropico Sauvignon Blanc.

Serves 4

Bake for 20 minutes

Ingredients

1 baguette, sliced

30ml olive oil

1 garlic clove, halved

2 crottin-goatsmilk cheeses cut into 4 rings

6 nectarines, halved, with pips removed

80g fresh rocket

handful of mint

Dressing

60ml olive oil

15ml honey

30ml red wine vinegar

salt and freshly ground pepper

Preheat oven to 180′C. Place slices of bread on a baking plate, sprinkle with olive oil and rub with clove of garlic. Put a slice of the cheese on each piece of bread and bake until melted. Heat a griddle pan and fry nectarines gently. Arrange rocket and nectarines on a plate. Mix the oil, honey and vinegar and season with salt and pepper. Sprinkle mint over salad and serve with the cheesy bread.

Weltevrede Cherrychoc Merlot: Beef Fillet in Red Wine and Soya Sauce

(Recipe from the Cape Wine Masters Cookbook)

1.5kg beef or any South African antelope fillet

Marinade

3 cups red wine (preferably Merlot)

½ cup soya sauce

½ cup olive oil

1 heaped tablespoon soft brown sugar

4 cloves garlic, grated (add more if you like)

3–4cm fresh ginger, peeled and grated

1 heaped tablespoon coriander seeds, dry-fried and coarsely crushed

2 fresh chillies, deseeded and finely sliced (add more if you like)

1 tablespoon salt for seasoning

freshly ground black pepper to taste

spring onions for garnishing

Combine all ingredients for the marinade. Place the meat in a tight-fitting bowl, pour the marinade over it and leave covered in the fridge overnight. Turn the meat from time to time. Strain the marinade off the meat and retain for basting. Place the meat on a braai grid over hot coals (the fire needs to be hot enough to ensure good browning of the meat without charring). Season both sides with salt and pepper. Baste the meat regularly and cook for 20 minutes on each side for a well-browned, slightly caramelised coating and a fillet that is rare to medium-rare. Allow the meat to rest for at least 10–15 minutes, slice, garnish with spring onion cut into slivers lengthwise and serve.

Weltevrede Cigarbox Shiraz: Steak and Chorizo Kebabs

(Recipe from Barbara Joubert)

The smoky flavour of these kebabs is perfect enjoyed with the Weltevrede Cigarbox Shiraz

(Chorizo is Spanish pork sausage flavoured with paprika)

For 12 kebabs

1 yellow pepper

1 red pepper

1 green pepper

2 400g rump steaks

60ml olive oil

juice of 1 lemon

2 garlic cloves, finely chopped

2.5ml smoked paprika

salt and freshly ground black pepper

4 chorizo sausages, sliced

olive oil to sprinkle over kebabs

Place 12 sosatie sticks in a bowl covered with boiling water. Soak for at least an hour. Slice the peppers in half and remove the pips and pith. Cut into 2cm blocks. Place in a bowl and pour boiling water over. Allow to stand for about an hour. Cut steak into 2cm blocks and place in separate bowl. Mix olive oil, lemon juice, garlic, and paprika. Season meat blocks with salt and pepper and pour sauce over. Let it marinate for 15 minutes. Remove sosatie sticks from the water and thread alternate blocks of steak, pepper and chorizo onto the stick. Heat a griddle pan. Sprinkle a little olive oil over the kebabs. Fry until lightly browned. If you prefer the meat pink it will take about 8 minutes.

Weltevrede Vanilla Chardonnay: Chicken, Pancetta and Wild Mushroom Potjie

Full flavoured and totally delicious

Serves 4-8

Ingredients

oil for frying

8 chicken pieces

6 garlic cloves, sliced

2 sticks celery, sliced

200g pancetta, chopped (if you can’t get pancetta use streaky bacon instead)

40g dried wild mushrooms, soaked in a cup of boiling water

250ml chicken stock

60ml medium cream sherry

5ml sugar

salt and freshly ground black pepper to taste

200g baby carrots, peeled

8 fresh sage leaves

Sauté the chicken in the oil until browned. Add onion and garlic and stir-fry. Then add celery and pancetta and fry for 5 minutes. Add the mushrooms, including the soaking water, stock, sherry, sugar and seasoning. Cover and cook for 1 hour. Remove the lid. Stir to combine and add the carrots and sage. Cook for a further 30 to 60 minutes and serve.

Bon appetit

For more information on the wines, take a look at our review.

Tagged Chardonnay, Merlot, philip jonker, recipe, Sauvignon Blanc, Shiraz, weltevrede