One of South Africa’s top selling and favourite Chardonnays, has collaborated with an award-winning cookbook author, TV Chef and food stylist for this year’s Chardonnay Day, celebrated on the 25th of May.
FAT bastard is working alongside the talented Zola Nene to create the perfect ‘winter warmer’ recipe; pork stew with mushrooms that perfectly complements the rich, round flavours of its celebrated Chardonnay. In fact, FAT bastard is so dedicated to celebrating the cultivar, they’ve renamed the whole month #FbChardonMay!
Riekie Viljoen from FAT bastard suggests that Chardonnay is the perfect white wine choice during the cooler months in the southern hemisphere. FAT bastard’s Chardonnay is known for its rich buttery notes with undertones of vanilla and a creamy texture on the palate. According to the brand, it pairs exceptionally well with hearty winter dishes such as pork stew.
“As you tuck into a delicious bowl of pork stew, the creamy texture and citrus finish of the FAT bastard Chardonnay will complement the dish’s heavy consistency and texture, making for a truly satisfying dining
experience.”
In addition to the 750ml glass bottle, FAT bastard Chardonnay is also available in a slimline 2-litre box for living on the large size of life. This format fits comfortably in the fridge door making for convenient chilling.
The FAT bastard Chardonnay is available nationally, retailing at approximately R115 for the 750ml glass bottle and approximately R170 for the 2l.
Pork stew with Dombolo by Zola Nene
Serves 4 – 6
Prep time: 30min
Cooking time: 1h30min
Ingredients:
- 2 Tbsp olive oil
- 1 kg stewing pork
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 Tbsp garam masala
- 250 g button mushrooms, halved
- 2 Tbsp curry powder
- 2 garlic cloves, sliced
- 1 tsp paprika
- 750 ml vegetable stock
- 3 Tbsp chopped, fresh parsley
- Salt and pepper to taste
For the Dombolo:
- 3 cups cake flour
- 5 g instant dry yeast
- 1 Tbsp sugar
- 1 tsp salt
- About 2 cups warm water
Method:
Heat oil in a pot, season pork with salt and pepper, then fry in the oil until browned on all sides, you may need to do this in batches. Remove from pot and set aside.
To the same pot, add the onion and carrots and sauté until the onions soften. Add garam masala, paprika and curry powder then sauté for a few seconds to cook the spices. Add garlic and mushrooms and stir to coat in the spices. Return pork to the pot, add stock, season to taste, bring to a simmer, cover and allow to cook for an hour or until the meat is tender. Season with salt and pepper to taste and stir in the parsley.
For the Dombolo: Place the flour, yeast, sugar and salt into a bowl and mix together. Slowly add the water, a little at a time, until a soft dough forms (you may need more or less water). Tip onto a floured surface and knead until the dough is smooth and elastic (about 10 mins). Place into an oiled bowl, cover and allow to prove for 30 minutes or until doubbled in size. Tip onto a floured surface and knead to knock out the air, then divide into even pieces (between 6 – 8) and form into balls. Place the dough balls onto the stew, cover with a lid then simmer over low heat for 20-25 minutes or until dough balls have risen and cooked through.
Serve with a chilled glass of FAT Bastard Chardonay.
