LEOPARDS LEAP IN THE LIMELIGHT!
Recently, Leopards Leap wines hosted the food editor of Huisgenoot, Carmen Niehaus, and her crew at the picturesque Bakkrans in the Cederberg.
Carmen and her team were whisked away in our 4×4’s and were totally blown away by the beauty of the Cederberg! Our winemaker, Eugene van Zyl was a fabulous host and a great model too! His oxtail “potjie” was a winner, with not as much as a grain of rice to speak of, after everyone went for multiple helpings! The Leopards Leap cocktails were real thirst quenchers and totally awesome to drink in the bushveld! Carmen Niehaus and her team were a great bunch and were really inspired by Quinton Martins and the Cape Leopard Trust.
Watch out for the valentine’s edition of YOU/HUISGENOOT/DRUM to see Eugene’s modelling debut as well as his famous oxtail potjie…
Spicy Oxtail Pot
Ingredients
- 1Kg oxtail
- A bit of flour
- 3 medium onions, chopped
- 5 garlic cloves, crushed
- Dried chilli
- Make a mix of aniseed, coriander, bay leaves and a bit of cinnamon – all dried and crushed.
- A ½ cup of hot water
- 1 cup of dried peaches
- 1 Tbs Sugar
- Salt and Pepper to taste
- 4 medium tomatoes peeled, pipped and chopped
- Vegetables of you’re choice cleaned and cut
- Oil for frying
- Leopards Leap Lookout Red
Method
- Fry onions in oil until golden together with garlic and chillies – Careful with the chillies
- Rub the meat in flower and add together with the mixed dried spices. Stir fry on high heat until meat is brown.
- Add a ½ cup of hot water together with peaches, sugar, salt, pepper and tomatoes. You can also add some Lookout Red at this stage for that secret extra flavour.
- Replace lid and cook on low heat until meat is nearly tender.
- Pack vegetables on top of the meat layer season to taste.
Continue cooking at a slow simmer until the meat is done.
Serve with yellow rice and fruit chutney.
Best enjoyed with Leopard’s Leap Lookout Red, followed by a glass of Leopard’s Leap Pinotage Shiraz to clear the palate…Enjoy!
Recently, Leopards Leap wines hosted the food editor of Huisgenoot, Carmen Niehaus, and her crew at the picturesque Bakkrans in the Cederberg.
Carmen and her team were whisked away in our 4×4’s and were totally blown away by the beauty of the Cederberg! Our winemaker, Eugene van Zyl was a fabulous host and a great model too! His oxtail “potjie” was a winner, with not as much as a grain of rice to speak of, after everyone went for multiple helpings! The Leopards Leap cocktails were real thirst quenchers and totally awesome to drink in the bushveld! Carmen Niehaus and her team were a great bunch and were really inspired by Quinton Martins and the Cape Leopard Trust.
Watch out for the valentine’s edition of YOU/HUISGENOOT/DRUM to see Eugene’s modelling debut as well as his famous oxtail potjie…
Spicy Oxtail Pot
Ingredients
- 1Kg oxtail
- A bit of flour
- 3 medium onions, chopped
- 5 garlic cloves, crushed
- Dried chilli
- Make a mix of aniseed, coriander, bay leaves and a bit of cinnamon – all dried and crushed.
- A ½ cup of hot water
- 1 cup of dried peaches
- 1 Tbs Sugar
- Salt and Pepper to taste
- 4 medium tomatoes peeled, pipped and chopped
- Vegetables of you’re choice cleaned and cut
- Oil for frying
- Leopards Leap Lookout Red
Method
- Fry onions in oil until golden together with garlic and chillies – Careful with the chillies
- Rub the meat in flower and add together with the mixed dried spices. Stir fry on high heat until meat is brown.
- Add a ½ cup of hot water together with peaches, sugar, salt, pepper and tomatoes. You can also add some Lookout Red at this stage for that secret extra flavour.
- Replace lid and cook on low heat until meat is nearly tender.
- Pack vegetables on top of the meat layer season to taste.
Continue cooking at a slow simmer until the meat is done.
Serve with yellow rice and fruit chutney.
Best enjoyed with Leopard’s Leap Lookout Red, followed by a glass of Leopard’s Leap Pinotage Shiraz to clear the palate…Enjoy!
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