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Champion reds to accompany five star dishes

TOKARA has swept the board with all three Reserve reds from the standout 2017 vintage clinching Top 10 status in consecutive South African wine reports.

The TOKARA champions are the Reserve Collection Syrah, the Reserve Collection Cabernet Sauvignon and the top tier Director’s Reserve Red. These formidable wines secured Top 10 rankings respectively in the 2020 Prescient Shiraz Report, the Cabernet Sauvignon Report and the Cape Bordeaux Red Blend Report, all convened annually by Winemag.co.za.

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Crafted from a single vineyard block, the Top 10 Reserve Collection Syrah 2017, described in the Shiraz Report as “a typically polished effort from this cellar”, is TOKARA’s most expressive Shiraz. The winemaker’s adept blending skills, seeking out the best barrels for the final composition, shine through in the wine’s multi-layered palate and classic spice and violet perfume prominent on the nose.

The full-bodied and richly textured Top 10 Reserve Collection Cabernet Sauvignon 2017 is vibrant and bright and described in the Cabernet Sauvignon Report as “a very stylish offering” with “layers of flavour” and a long, dry finish.

The Cabernet Sauvignon driven Director’s Reserve Red 2017 is a consummate blend of Cabernet Sauvignon (73%), Merlot (15%), Petit Verdot (9%), and Cabernet Franc (3%). “Poised and precise” with a palate of “great purity and freshness to go with fine tannins”, is how the wine is described in the Cape Bordeaux Red Blend Report.

For more information and wine purchases, visit www.tokara.com.

Courtesy of Tokara, here are some mouth-watering recipes to go with these palate-pleasing reds.

Springbok loin, salt baked beetroot, candied stems, nutmeg & sorrel

Pairing for the TOKARA Director’s Reserve Red by Chef Carolize Coetzee of Tokara Restaurant.

 

Ingredients

 

Springbok

600g Springbok loin

Olive oil

Salt & peppers.

 

Salt baked beetroot

4 Medium sized whole beetroot

800g coarse salt

120g egg whites

500g cake flour

250ml water

 

Candied beetroot stems

500g beetroot stems

250ml cherry liqueur

80ml castor sugar

5ml salt

1 stick cinnamon

1 star anise

 

Beetroot & nutmeg cream

500ml fresh cream

1 small onion chopped

1 clove garlic

80g Beetroot leaves

1 Medium beetroot

Salt & pepper

 

Sorrel

Fresh sorrel rinsed

 

Star anise & Cinnamon Jus

1L Beef stock

250ml Red wine

1 stick cinnamon

1 star anise

 

Method

 

Salt baked beetroot

Preheat the oven to 180 C. Blend the salt & flour together in a food processor until fine. In a mixer with the dough hook, mix the flour mixture with the egg whites and water until a dough is formed. Wash the beetroot & dry them off. Do not peel. Roll out the dough until 5mm in thickness. Cut into big enough pieces and wrap around the entire beetroot. Bake for 1 hour. Remove from oven & cool slightly. Break open the dough & remove the beetroot. Discard the baked dough. Peel the beetroot, then rinse & dry with paper towel. Set one aside for the beetroot & nutmeg cream. Cool & slice the remaining beetroot thinly.

 

Candied beetroot stems

Blanche stems in salted boiling water for 3 min. Refresh in ice water.

Also, blanche and refresh the leaves for the beetroot & nutmeg cream.

In a medium sized pot combine the cherry liqueur, sugar, salt, cinnamon and star anise. Add the stems & cook over low heat until the stems start to shrink. Approx. 20min

Take off the heat and store until needed.

Heat before serving.

 

Beetroot & nutmeg cream

Sauté onions and garlic until translucent. Add cream & nutmeg and simmer on low heat until the cream is reduced by half.  Transfer to a jug blender and add the blanched beetroot leaves. Chop the reserved salt baked beetroot and add to the cream mixture. Blend and strain through a sieve. Season with salt & pepper. Heat before serving.

 

Star anise & Cinnamon Jus

Reduce the red wine in a pot on the stove to about 50ml. Add beef stock and reduce by a third in volume. Add cinnamon and star anise and reduce until the jus has a glossy appearance and a slightly thickened consistency.

 

Assembly

Clean and portion the springbok loin into 150g portions. Season with salt & pepper and seal off in a very hot pan. 3min per side. Transfer to an oven dish and bake in the oven until medium rare 7-10min. Let rest for 5 min to ensure the juices stay inside the meat.

In the center of the plate, pour the beetroot & nutmeg cream. Slice the springbok portions into 3 slices and arrange cut side up on top of the sauce. Add the thinly sliced beetroot (served at room temperature) to the side of the springbok. Add the candied stems on top of the springbok and garnish with fresh sorrel. Serve with the cinnamon and star anise jus.

 

Smoked Duck breast, parsnip puree, hazelnut butter, crispy shitake mushrooms, whisky & butter poached parsnip

Pairing for the Tokara Reserve Collection Syrah 2017 by Chef Carolize Coetzee of Tokara Restaurant.

 

Ingredients

 

Duck

4 Smoked Duck Breasts

 

Parsnip puree

500g Parsnips (Peeled & chopped)

350ml Water

350ml Milk

2,5ml Salt

30g Butter

 

Poached Parsnips

2 Large parsnips

 

Poaching Liquid

1 Cup water

120g butter

2,5ml salt

75ml Whisky

 

Whisky red wine jus

1L Beef stock

250ml Red wine

75ml Whisky

 

Crispy Shiitake mushrooms

8 Fresh Shiitake mushrooms

½ cup corn flour

Maldon sea Salt

350ml Sunflower oil (For frying)

 

Hazelnut paste

300g blanched hazelnuts (no skin)

5ml salt

30ml olive oil

 

Method

 

Duck

Score the duck on the fat side and fry in a pan over medium heat until the skin is crispy.

 

Parsnip puree

Cook parsnips in milk, water & salt uncovered over medium heat until soft.

Transfer parsnip with liquid to a food processor and blend until smooth.  Add butter and blend again until incorporated. Keep warm.

 

Poached Parsnips

Peel & cut parsnips into thin strips. (The size of spaghetti)

Combine all the ingredients for the poaching liquid in a saucepan and bring to a simmer. Add parsnip strips and poach for 5 – 7min. Remove from heat and set aside.

 

Whisky Red wine Jus

Reduce the red wine & Whisky in a pot on the stove to about 50ml. Add beef stock and reduce by a third in volume. Reduce until the jus has a glossy appearance and a slightly thickened consistency. Keep warm.

 

Crispy Shiitake mushrooms

Slice mushrooms thinly (1mm thick) Mix corn flour & salt. Dust sliced mushrooms in corn flour mixture & fry in sunflower oil until crispy and golden.

 

Hazelnut paste

Roast Hazelnuts in oven @ 160C for 15 – 20min until light golden brown. While hot, blend in a food processor with olive oil & salt until a smooth paste form. Let cool.

 

Assembly

With the back of a spoon smear the Hazelnut paste in the center of the plate. Add parsnip puree just off the hazelnut paste and place the sliced duck breast on top of the parsnip puree. Remove the poached parsnip strips from the liquid and scatter across the duck breast. Top with the crispy shiitake mushrooms. Serve the red wine whisky jus just before serving or at the table.

 

Beef Ribeye, cauliflower, baby leeks, oyster mushrooms, macadamia & a bone marrow jus

Pairing for the Tokara Reserve Cabernet Sauvignon 2017 by Chef Carolize Coetzee of Tokara Restaurant.

 

Ingredients

 

Beef Ribeye

4 x 250g Beef Ribeye portions

 

Cauliflower puree

500g Cauliflower (Washed & chopped)

350ml Water

350ml Milk

2,5ml Salt

30g Butter

 

Roasted Cauliflower florets

300g Cauliflower florets

50ml Olive oil

Salt to taste

 

Bone marrow red wine jus

300g Marrow bones

1L Beef stock

250ml Red wine

 

Oyster mushrooms

300g White oyster mushrooms

20mlm olive oil

Salt

Truffle oil

 

Baby Leeks

300g baby leeks (Washed and trimmed)

5ml salt

30ml olive oil

 

Macadamia nuts

50g toasted macadamia nuts

 

Method

 

Beef Ribeye

Season the Ribeye with salt and black pepper just before cooking. Fry off in a pan or on the fire to the desired degree of doneness.

 

Cauliflower puree

Cook cauliflower in milk, water & salt uncovered over medium heat until soft. Transfer cauliflower with liquid to a food processor and blend until smooth.  Add butter and blend again until incorporated. Keep warm.

 

Cauliflower florets

Set the oven to 180C. Drizzle the cauliflower florets with olive oil and place on a baking sheet. Season with salt and roast in the oven for  20min until cooked.

 

Bone marrow red wine Jus

Roast the marrow bones in the oven for 15-20min @220C. Let cool and remove the marrow from the bones and set aside. Reduce the red wine in a pot on the stove to about 50ml. Add beef stock and reduce by a third in volume. Reduce until the jus has a glossy appearance and a slightly thickened consistency. Add the marrow and blend with a stick blender until incorporated. Keep warm.

 

Oyster mushrooms

Sauté mushrooms in a pan with olive oil. Season with salt & pepper. Drizzle with truffle oil before serving. Keep warm.

 

Baby Leeks

Wash and trim the baby leeks to remove any sand. Blanch or steam for 5 -7min. Brush with olive oil and season with salt. Fry in a pan or char over a fire until the outside has some colour. Set aside.

 

Macadamia nuts

Grate the macadamia nuts and set aside until time to serve.

 

Assembly

Place two or three tablespoons of Cauliflower puree just off center on the plate. Place the roasted cauliflower florets in the center of the plate next to the puree. Slice the ribeye in 1cm slices and arrange on top of the cauliflower florets. Place two baby leeks on the side of the cauliflower florets on the opposite side of the cauliflower puree. Top the ribeye with the sautéed oyster mushrooms and grate some toasted macadamia nuts over the top. Spoon over the bone marrow jus and serve.

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