PINOTAGE AND BUFFALO MOZZARELLA
Wednesday 11 May 2022
PINOTAGE RAGU SKILLET, BUFFALO MOZZARELLA, MAGWENYA’S WITH SPINACH PESTO
You can replace the shin with any long book beef like brisket and chuck.
2 Tbsp olive oil
1kg shin, ask your butcher to cut you thick chunks of shin around 6/7cm thick
1 onions, finely chopped
2 stalks celery, chopped
3 cloves garlic, crushed
2 carrots, peeled and chopped
2 cans diced tomatoes
2 Tbsp chutney
2 Tbsp worcestershire sauce
2 tubs beef stock (the equivalent of stock concentrate to make 500ml of stock)
3 tbsp tomato paste
2 rosemary stalks
Salt and freshly milled pepper
- Add the oil to a medium to large casserole and heat until sizzling.
- Add the shin and brown well all over.
- Remove from the heat and set aside. To the same casserole add the onions, cook until they start to caramelise then you can add the celery, carrots and garlic and cook for another 5 minutes or so if it starts to catch at the bottom add a dash of water or oil.
- Add the canned tomato, chutney, Worcestershire sauce, stock, tomato paste and herbs and season well.
- Pop a lid on and leave to simmer over a lot heat for 3-4 hours or until soft enough to shred or you can pop it into a low oven of 150C for 4-5 hours or until tender.
- If it is still a little too saucy remove the lid and let the sauce reduce until its glossy and rich.
- Season well you can add a little extra chutney at this point too if you like.
Magwinya dough is traditionally a little softer but because they are filled the dough is a little stiffer than usual and needs some kneading.
1.5 - 2 cups lukewarm water
½ package ( active dry yeast
2 Tbsp white sugar
3 cups all-purpose flour (and an extra 1/2 cup for kneading)
1 teaspoon salt
3 cups oil for frying
*Pesto and buffalo mozzarella for filling
- Dissolve yeast in water and let it sit for 5 minutes or so.
- Mix the sugar, flour and salt in a large mixing bowl and add the water. You want a soft dough but it needs to be able to be kneaded so add more flour or water as necessary.
- Knead until smooth this should take about 8 minutes.
- Wipe a clean bowl out with some sunflower oil, tuck the dough into the bowl and cover with a clean tea towel.
- Leave to rise until doubled in size.
- Pinch small golf ball sized pieces of dough off and flatten into a 8cm disc, add 1- 2 tsp full of filling (either pesto or cheese) and pinch the sides close.
- Leave to rise again 5 to 10 minutes are sufficient.
- Deep fry in 170C oil until golden all around.
- Drain on paper towel and enjoy!
An easy way to make your pesto go further!
1½ cups baby spinach leaves or beetroot leaves, washed
1 cup fresh basil leaves
½ cup toasted pine nuts
½ cup grated parmesan cheese
2-4 cloves garlic, peeled and quartered
1 tablespoon fresh lemon juice or to taste
½ cup extra virgin olive oil
Salt and pepper to taste
- Blend everything together in a food processor until a puree forms.
- Spoon into freezer safe trays make sure the portion size isn’t around 1-2 tsp and not bigger.
- Freeze for at least 4 hours or until frozen hard.
BALSAMIC ROASTED PLUMS WITH BUFFALO MOZZARELLA
Peaches and nectarines work just as well with this easy crowd pleaser.
4 plums, quartered and pitted
¼ cup balsamic vinegar reduction
Salt and pepper
2 buffalo mozzarella balls
A handful fresh mint
3 Tbsp toasted pistachios (or pine nuts)
2-3 Tbsp olive oil
- Heat a griddle pan until smoking hot.
- Brush the pan with some olive oil or toss the plums in 2 Tbsp olive oil.
- Pop the plums onto the griddle pan flesh side down and leave to grill until griddle marks form it should take about 2 minutes on a side.
- Add a drizzle of balsamic glaze right towards the end and season well with salt and pepper.
- Spoon onto a platter, tear the buffalo mozzarella and arrange in between the plums.
- Scatter with pistachios, fresh mint and drizzle with more balsamic reduction and olive oil.
TAGS: recipes, Homegrown Tastes South Africa