MULTIMEDIA

    Presentations

    Videos


    CONFIT OF GUINEA FOWL ON ROASTED CREAMED MAIZE WITH PEPPADEW JELLY & RED ONION MARMALADE

    ROBERTSON


    Serves 8

    2 whole guinea fowls

    Marinade

    2 cups Chardonnay

    1 cup olive oil

    3 tablespoons wholegrain mustard

    2 tablespoons fresh mixed herbs

    3 cloves crushed garlic

    1 teaspoon black pepper

    Portion bird into thighs and breasts, marinate overnight, then drain off marinade.

    Salt cure mix

    1 500g bag coarse sea salt

    1 cup brown sugar

    1 tablespoon peppercorns

    2 tablespoons roughly chopped rosemary

    1 tablespoon mustard seed

    Place guinea fowl pieces in a stainless steel dish, cover with salt mix, allow to cure for about three hours, remove pieces and rinse off salt mix.

    Confit

    1 litre rendered duck lard

    4 garlic cloves

    5 sprigs of garlic

    Heat lard to 100°C, then add fowl pieces, garlic and rosemary, leave in oven at 100°C for six hours until meat falls off the bone.

    Red onion marmalade

    8 onions

    2 cloves garlic

    500ml red wine

    100ml grenadine

    100ml water

    Salt and pepper

    100ml red wine vinegar

    250g brown sugar

    Slice onions and fry lightly in a little oil. Add other ingredients and reduce until the liquid is thick and syrupy. Correct seasoning.

    Peppadew jelly

    750g *peppadews, with juice (*a sweet piquanté pepper)

    15ml gelatine

    Blend peppadews in liquid until smooth. Heat until boiling, add gelatine and stir until dissolved. Set in oiled moulds.

    To assemble

    Remove meat from the bone and crumble. Add finely chopped spring onion, coriander and dried apricot, season with black pepper (no salt). Mix well, compress meat into spoon-size quenelles and serve on roasted creamed polenta disks, topped with peppadew jelly and red onion marmalade.

    - David Grier, Formerly De Oude Welgemoed

    Chardonnay

    While traditionally considered white wine territory and known mainly for its Chardonnay, more recently Robertson has become the source of some of the Cape's finest red wines too. Chardonnay is made in a wide variety of styles. These fruit-driven wooded examples, some with a pronounced minerality, are the perfect accompaniment to this game bird dish.

    De Wetshof Chardonnay D'Honneur

    Rietvallei Chardonnay

    Robertson Winery Kings River Chardonnay

    Van Loveren Limited Release Reserve Chardonnay

    Weltevrede Rusted Soil Chardonnay