Arabica Coffee Pinotage 2021


An elegant wine with notes of roasted coffee beans and dark chocolate, rich mocha aromas with nuances of plum and cherries, smooth velvety tannins and a lingering after taste.


SKU: 6009802917107 Categories: , ,
Roasted Venison
Ingredients for the marinade
1 red onion, thinly sliced
4 tbsp pomegranate molasses
1 tbsp juniper berries, crushed
1/2 tsp ground cinnamon
Small bunch thyme
2 large rosemary sprigs
1/2 lemon, juiced
2 tbsp olive oil
Ingredients for the venison
1.5kg butterflied haunch of venison
1 tbsp oil
Ingredients for the sauce
150 ml red wine
Step 1: Mix all the marinade ingredients in a bowl large enough to hold the meat with 1tsp fine salt and 1/2tsp ground black pepper. Place the meat in the bowl, massage the marinade into the meat and chill for at least 6 hours or overnight. Remove from the fridge at least 1 hour before cooking.
Step 2: Heat the oven to 200°C/fan oven 180°C/mark 6.
Step 3: Remove the meat from the bowl and spread the marinade over the base of a roasting tray. Season the meat with 1tsp flaked salt. Heat the oil in a frying pan and sear the meat on both sides for a few minutes to give it some colour. Then lay it out flat in the roasting tray, on top of the marinade.
Step 4: Roast for 25–30 minutes for rare to medium rare. Remove the meat to a plate and leave for at least 20 minutes in a warm place before slicing.
Step 5: Meanwhile, add the wine to the marinade in the roasting tray. Place on the hob over a high heat and scrape the caramelised sediment with a wooden spoon. Let the sauce reduce slightly, then strain it into a warm jug. Add any juices from the resting meat to the jug before serving.
Spicy Red Meat Dishes
15g unsalted butter
15ml olive oil
1kg beef rump shoulder cubed
2 large white onions sliced
2 to 3 hot red chillies chopped
45ml peri peri sauce
6 cloves of garlic crushed
30g flour
250ml beef stock (home made or store bought)
250ml good quality dry red wine
2 bay leaves
25 to 30 black olives (seed removed)
Salt and Pepper to taste
Step 1: Heat a large heavy based pot over high heat for 4 minutes.
Step 2: Add the butter and oil and wait for the butter to stop sizzling.
Step 3: Slowly add the meat in batches to the pot and brown on all sides (this is a very important step so don’t rush the browning process as it creates flavour)
Step 4: Remove the meat once thoroughly browned and set aside on a plate.
Step 5: Lower the heat to medium and add the sliced onions and chillies. Cook until the vegetables are soft.
Step 6: Add the garlic and cook for 30 seconds.
Step 7: Add the flour and stir to combine before adding the stock and wine.
Step 8: Add the beef and any juices from the plate as well as the bay leaves, olives and peri peri sauce to the pot.
Step 9: Stir to combine and season to taste. Don’t over salt at this stage as the liquid will reduce as it cooks.
Step 10: Cook for 2 to 3 hours on low until the meat is tender.
Chocolate Mousse
1 cup heavy cream, cold
4 1/2 ounces (128g) bittersweet chocolate, finely chopped
2 tablespoons (28g) unsalted butter, cubed
2 tablespoons (30ml) brewed espresso or very strong coffee
3 large eggs, separated
1 tablespoon sugar
Raspberries to serve, optional
Whipped cream to serve, optional
Step 1: Whip the heavy whipping cream to soft peaks, then chill.
Step 2: Put the chocolate, cubed butter, and espresso in the top of a double boiler over hot, steamy water (not simmering), stirring frequently until smooth. Remove the chocolate mixture from the heat and let it cool until the chocolate is just warm to the touch. Don’t let the chocolate get tool cool or the mixture will seize when the other ingredients are added.
Step 3: Once you’ve taken the chocolate mixture off the heat and it has started to cool, whip the egg whites until they are foamy and beginning to hold a shape. Sprinkle in the sugar and whip until the egg whites form stiff peaks.
Step 4: When the chocolate has cooled until it is just warm to the touch, stir in the egg yolks.
Step 5: Gently stir in about one-third of the whipped cream to thin and loosen the chocolate mixture. Then fold in half the egg whites. Fold in the remaining egg whites. Fold in the remaining whipped cream.
Step 6: Spoon or pipe the mousse into a serving dishes. If you wish, layer in fresh raspberries and whipped cream. Chill in the refrigerator for 8 to 24 hours.
Blueberries Basil Frozen Yogurt
3/4 cup fresh basil leaves, whole
2 cups half-and-half
3 cups plain 2% Greek-style yogurt
2/3 cups sugar
1/3 cups light corn syrup
1 1/2 tsp. pure vanilla extract
1/4 tsp. kosher salt
1 1/2 cups blueberries
1/2 cups blueberry preserves
3 tbsp. chopped fresh basil
1 tbsp. lemon zest
Step 1: Combine ¾ cup whole basil leaves and half-and-half in a bowl; chill 24 hours. Strain; discarding basil. Whisk together yogurt, sugar, corn syrup, vanilla, salt, and half-and-half; let stand 5 minutes. Whisk until sugar dissolves. Chill at least 2 hours or until very cold.
Step 2: Mash together blueberries, blueberry preserves, chopped fresh basil, and lemon zest in a bowl. Add to yogurt mixture and stir to combine.
Step 3: Pour mixture into bowl of an electric ice-cream maker, and process according to manufacturer’s instructions. Freeze 1 hour before serving. Store up to 1 week.


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