Wednesday, September 02, 2015

MENU recipe 15 July 2015 Spicy Moroccan cous cous

This week's recipe      We love Moroccan food with its different spice profiles and, this week, Lynne made some Moroccan chicken, covered in a Ras al Hanout spice mix and roasted in the oven. To go with this, she made some spicy cous cous. This recipe is for 2, but you can double it up for four or more people and it goes quite a long way. The recipe takes quite a lot of pre-preparation, but cooking it takes only a few minutes. And, as a meal, it can be served without the chicken to vegetarians, as it is quite substantial.
Spicy Moroccan Cous Cous
1 onion, finely chopped - 1 clove of garlic, chopped - 1 T olive or canola oil - 1 aubergine, in small cubes - 1 courgette, in small cubes - 1 red pepper or some jarred roasted red peppers (pepperoni) in small cubes - 1 cup of butternut , in small cubes - 1 T pine nuts or flaked almonds or a mixture of both - 2 t Ras al Hanout - 500 ml stock (vegetable or chicken) - 5 dates, stoned and chopped - half a tin of chick peas, drained - 1 cup of cous cous - salt and freshly ground black pepper - 3 spring onions, chopped - 1 T fresh coriander or mint, roughly chopped. Optional: preserved lemon and/or rose water
Do all the preparation of the vegetables and have them ready and waiting in small bowls. Salt the aubergine and leave it to sweat for about 15 minutes, then wash off the salt and dry it off. Dry roast the nuts in a small pan and set aside.

In a large table-ready casserole, fry the onions and the garlic for a few minutes until transparent, then add the aubergine and continue to fry until it and the onions are beginning to colour. Then add the courgette, red pepper and butternut and fry together for five minutes. Then add the Ras al Hanout spice and temper it in the pan with the vegetables. Pour on the stock and bring the pot to the boil. Add the dates and the chickpeas, and then the cous cous. Bring it back to the boil, let it simmer for 5 minutes, then turn off the heat and cover and leave it until the cous cous has absorbed all the liquid and swelled. Fluff with a fork, taste and adjust the seasoning. As you serve it, sprinkle on the nuts, the coriander or mint and the spring onions. You can serve this with chopped preserved lemon and a small sprinkle of rose water.

Kanonkop and Rijk’s make history with 10th Absa Top 10 Award win apiece

We were not able to attend this function because it was held at the same time as the Top 10 Chenin, and we had already accepted our Chenin invitation when the Pinotage invitation arrived. We do wish that all the PR people would consult each other so that there would be fewer clashes like this. Kanonkop and Rijk’s Cellars from Tulbagh made history by becoming the first producers to notch up ten Absa Top 10 Pinotage Awards each. 
At this year’s awards function, held at the KWV in Paarl on 28 August, the Kanonkop Pinotage 2012 and Rijk’s Reserve Pinotage 2011 won two of the Absa Top 10 trophies handed to the winning wines in the 2015 competition. The 10 winners topped a total of 154 wines that were entered into this year’s competition.
The Absa Top 10 Pinotage Awards is one of South Africa’s premier wine industry contests. This year’s competition marks the 19th consecutive year of collaboration between Absa Bank Ltd (Absa), member of Barclays Africa Group Ltd (Barclays Africa), and the SA Pinotage Association in recognising wineries from throughout South Africa for their interpretation of the country’s famous indigenous grape variety.
The wine regions of Stellenbosch, Paarl and Durbanville each delivered two of this year’s Absa Top 10 winners. Neethlingshof joined Kanonkop in flying the Stellenbosch flag with its Estate Pinotage 2014. Altydgedacht Pinotage 2013 and Diemersdal Pinotage Reserve 2014 saw Durbanville staking a spot as a potent Pinotage region, while Paarl producers Windmeul and first-time winner Ayama won Absa Top 10 trophies for the Windmeul Pinotage Reserve 2014 and Ayama Pinotage 2013 respectively.
Groot Constantia, South Africa’s oldest wine farm, showed it can still produce the goods with a Top 10 for the Groot Constantia Pinotage 2013. Worcester-based Overhex Wines International’s Survivor Pinotage 2014 secured a trophy in its first Absa Top 10 outing, while Flagstone’s Writer’s Block Pinotage 2013 had the last word in this year’s event.
Beyers Truter, chairman of the Pinotage Association, said that two features stood out from this year’s competition: the milestones reached by Kanonkop and Rijk’s and the performance of wines made from the 2014 vintage.
 “When the Pinotage Association founded the Absa Top 10 Competition in 1997, we had a vision of not only honouring Pinotage wines but also to create legends,” said Truter. “By winning Top 10 awards ten times, Kanonkop and Rijk’s have now undoubtedly established themselves not only as legendary producers of Pinotage, but icons in the South African wine industry, too.
“As a producer myself I know how high the demands of the judging panel are, and to show the kind of consistency as Kanonkop and Rijk’s have done throughout the years is an affirmation of the winemaker's understanding of his terroir, the unique traits of the Pinotage grape and tremendous winemaking skill.”
Commenting on the four trophy winners produced from the 2014 vintage, Truter said that it was remarkable to see wines scarcely 18 months old standing on the winners’ podium.
“The vintage was late and cool, with a very wet pre-season and produced a relatively light crop,” he said. “But now we have four wines barely out of their nappies showing the quality and refined elegance to take Top 10 trophies, showing us how exceptional last year’s vintage actually was. Consumers can definitely tick off 2014 as a must-have year for red wine.”
Craig Bond, Chief Executive of Retail and Business Banking at Barclays Africa says:  “I would like to congratulate all the participants and winners in this year’s Pinotage Top 10 competition, especially Kanonkop and Rijk’s Cellars for re-writing the history books.  We wish all the finalists great success on their winemaking journey hope they continue to prosper.
 “At Absa and Barclays Africa we are proud of our partnership with the Pinotage Association, now in its 19th consecutive year, as we continue to promote uniquely South African wines made from Pinotage grapes. Our continued involvement with and support of this competition is driven by our confidence in the new generation of South African winemakers – these winemakers are working hard to increase the prestige and sophistication of wines produced in South Africa.” 
The judging panel for this year’s Absa Top 10 comprised Duimpie Bayly, winemakers Neil Ellis, Fred Viljoen and Corlea Fourie, wine writer Samarie Smit, sommelier Georgio Meletio and viticulturist Stephan Joubert.
Here is the list of the Top 10 winners:
Altydgedacht Landgoed
2013
Altydgedacht Pinotage
Ayama Wines
2013
Ayama Pinotage
Diemersdal Wine Estate
2014
Diemerdal Pinotage Reserve
Flagstone Winery
2013
Flagstone Writer's Block Pinotage
Groot Constantia Wine Estate
2013
Groot Constantia Pinotage
Kanonkop Wynlandgoed
2012
Kanonkop Pinotage
Neethlingshof Estate
2014
Neethlingshof Estate Pinotage
Overhex Wines International
2014
Overhex Wines International Survivor Pinotage
Rijk's Cellars
2011
Rijk's Reserve Pinotage
Windmeul Kelder
2014
Windmeul Pinotage Reserve
 Copy supplied by Emile Joubert, Media Vision