Monday, November 28, 2016

AirBnB in Voëlklip and a Mad dash to Paarl and our overnight accommodation

Lynne didn't want John to have to get up at the crack of dawn to drive to Voëlklip for 10 am and then have to drive to Franschhoek, so we booked a tiny room in Voëlklip for Friday night. The drive there after lunch in Ida's Valley was lovely, we stopped off at the magnificent Woolworths Waterstone Mall in Somerset West and bought some picnic snacks. Then, to avoid the Friday night traffic, we drove along the coastal route to Hermanus, passing Gordon's Bay, Rooi Els, Pringle Bay, Bot River and onwards. Hardly any traffic and such a lovely road. And a simple picnic by the sea for supper
OK, the wind was blowing, so we sat in the car, admiring the surfing and the view before an early night
You can never time the end of events, if they are enjoyable, they continue and it is very hard to drag oneself away. We wanted to leave the Celebration of Chardonnay at 3, after lunch; we finally hit the road at 3.30. We had booked another AirBnB in Paarl, which was affordable at R580 for the night
There was nothing in Franschhoek under R2 500 a night, so on our pensioners' budget, Paarl was the best option. But the drive there is long and winding and takes you around the woefully empty Theewaterskloof Dam near Villiersdorp and, following the trail the elephants took centuries ago, up and over the magnificent mountain pass to Franschhoek. It seemed even longer because the car's air conditioning decided to become defunct and it was a hot day
We were very stressed when we arrived in Paarl at 5.35 and had 10 minutes to shower and change (it was Black Tie formal) and then get back in the car to return to Franschhoek for the event at 6. We arrived there at 6.15

The comfortable sitting room which led to our bedroom
under the eaves 
in this 18th Century House
Next morning, off down the road to the Spur for their R30 breakfast
always well prepared and amazing value
© John & Lynne Ford, Adamastor & Bacchus 2016

MENU Recipe of the Week - Pepper Steak Pie

Something traditional this week. This is our choice of pie flavour when we are out and about and need a quick lunch “on the hoof”. But Lynne decided to see if she could make a large one for supper during the week. Serves 4
1 kg beef steak, cubed - 1 T plain flour - 1 t flaked salt - 1 t ground black pepper - 1 large onion, chopped - 1 peeled carrot, chopped into 1/2 cm dice - 1T coconut or canola oil for frying - 3 T brandy - 1 cup red wine - 1 cup of good beef stock - Freshly ground black pepper to taste - 1 t fresh thyme leaves - a roll of flaky pastry - 1 egg yolk

Mix the flour with the salt and pepper and toss the meat in it to cover well. Brown the meat in the oil, then set aside. Add the onion and a little more oil if necessary and cook slowly with a little salt until it is beginning to caramelise. Put back the beef with any juices and deglaze the pan with the brandy, then add the wine stock, the carrot, seasoning and thyme. (Add some black pepper, about a teaspoon, cook, simmer covered on the top of the stove for half an hour and then add more to your taste, some might like it more peppery than others). Turn your oven on to 220C. Roll out the cold pastry into a circle. Spoon filling into a 20 to 22cm deep pie dish, grease or butter the rim. Cover the pie with the pastry. Cut a cross in the centre to let the steam escape, use a pie funnel if you have one. Crimp the edges of the pastry on the edge and decorate the top if you want to. Lightly whip the egg yolk and brush the pastry with it. Put into the oven to bake for about 30 to 40 minutes or until the pastry is crisp and golden and cooked through. Serve with creamy mash or cauli mash and lots of fresh vegetables. And a good robust red wine. The Landskroon Shiraz, for example
© John & Lynne Ford, Adamastor & Bacchus 2016

MENU's Wine of the week - Landskroon Shiraz

We have had some really amazing wines this week, not all of them are still available and some are rather pricy. This is one that impressed us a lot - we buy it and keep it for a couple of years as it improves wonderfully and is very reasonably priced
While we are enjoying the 2010 from our cellar, the current vintage is 2014. From the farm R62 a bottle. It is friendly, soft and spicy, full of good sweet, dark berries and goes so well with this week's recipe

© John & Lynne Ford, Adamastor & Bacchus 2016