A feast with friends or dinner à deux … we’ve got you covered.
Aubergine and courgette parmigiana with Spier’s 21 Gables Pinotage
If you’ve non-meat eating guests joining you for dinner or a braai, this is a brilliant option … one that doesn’t skimp on richness or flavour. Think roasted tomato sauce, roasted veggies, and glorious melted cheese … this parmigiana delivers all the comfort of lasagne or pizza, without the gluten and meat. Serves four to six.
You’ll need:
30-45ml olive oil (plus extra), 2 medium-large aubergines, cut into 1cm slices, with end stubs removed, 400g courgettes, cut in half lengthways and trimmed, salt & pepper to taste, 2 or 3 cloves garlic, finely grated, 660ml tomato passata, 30ml (2 Tbsp) tomato paste, 5ml (1 tsp) dried origanum, 10ml (2 tsp) sugar; 2 to 3 cups grated mozzarella cheese, 1 cup grated parmesan cheese, fresh basil leaves for serving.
To make: Heat the oven to 220°C. Brush a large baking sheet (or 2 medium sheets) with oil, then arrange the slices of aubergines and courgettes in a single layer.
Brush the vegetables lightly with more oil, season with salt & pepper, then roast for about 15 minutes until soft and the edges start to brown slightly. Remove from the oven and set aside.
In the meantime, add 30ml of olive oil and garlic in a medium pot over medium heat, stirring for a minute.
Add the passata, paste, origanum and sugar, and season with salt & pepper, stirring. Bring to a simmer and cook for 10 minutes, then remove from the heat and set aside.
Lower the oven to 200°C.
To assemble, place a layer of roasted vegetables in the bottom of a deep medium oven dish, top with half the sauce and half the mozzarella and parmesan, then repeat with a second layer of everything, ending with parmesan. Bake for 20 to 25 minutes until golden brown and bubbling. Remove and serve hot, scattered with fresh basil leaves.
The wine …
With a robust bouquet of violet intermingling with ripe blackberries and cherries and accented with graphite notes, Spier’s 21 Gables Pinotage is a match made in heaven for the robust flavours of this parmigiana. On the palate, it mirrors the dish’s decadence with its full-bodied nature, generous ripe Black Forest cake-like flavours, and velvety, dense tannins for a surprisingly opulent finale. R400 from spier.co.za
Skillet-fried chateaubriand with truffled aioli and sage-salted fries with Spier’s 21 Gables Cabernet Sauvignon
Prime steak like Chateaubriand calls for a touch of culinary finesse. With this in mind, the preparation of this dish has been kept simple, allowing the excellent flavour of the meat to take centre stage. This is the perfect dish for a shared celebration meal for two.
You’ll need:
For the aioli: 2 XL egg yolks, 10ml Dijon mustard, 1 small garlic clove, a few drops of truffle oil, 30ml (2 Tbsp) fresh lemon juice (or apple cider vinegar), a pinch of salt, about 100ml canola oil.
For the sage salted fries: 30ml (2 Tbsp) salt flakes, 3 to 4 sage leaves, finely chopped, 2 to 3 cups oven-bake potato fries, cooked to your liking, for serving.
For the steaks: About 500 to 600g mature Chateaubriand steak at room temperature, 60ml butter, 2 to 3 sprigs thyme, 1 clove garlic, bruised.
To make: Start with the aioli. Add the yolks, mustard, garlic, truffle oil, lemon juice, and salt to a cup that fits a stick blender. Blend briefly with a stick blender, then add the oil in a thin stream while blending continuously. Continue mixing and adding the oil until you have a thick mayonnaise.
In a pestle & mortar or small blender, blend the salt and sage until you have a pale green herb salt. Set aside. Before serving with the steak, bake your fries until golden brown, then season with the sage salt as soon as they come from the oven.
Preheat the oven to 180°C.
Use kitchen string to tie the steak into a neat thick round so it doesn’t flap open, then season both sides with salt and pepper.
Heat a skillet to the smoking point, add the butter and thyme and immediately add the steak. Char on each side until crusty (about 3 minutes a side), then carefully transfer the skillet to the oven to cook for 7 to 10 minutes, depending on your preference.
Remove from the oven and transfer the steak to a plate for resting at least 10 minutes before slicing and serving. Serve hot with the sage salted fries and aioli on the side.
