It comes as no surprise that Annatjie has developed a treasure trove of her own very special recipes and loves to explore the very best pairings with Muratie’s wines, all of which are named after intriguing personalities intertwined with the story of the historic estate.
HERE ARE THREE OF ANNATJIE’S CURRENT FOOD AND WINE PAIRING FAVOURITES
[divider]ANNATJIE’S PICKLED FISH RECIPE[/divider]
PERFECTLY PAIRED WITH THE MURATIE LAURENS CAMPHER 2019
[divider]INGREDIENTS[/divider]
For the fish
1kg Yellow Tail or Cape Salmon (Geelbek)
45ml lemon juice
Salt and freshly ground black pepper to taste
15ml sunflower oil
For the sauce
30ml Sunflower oil
2 garlic cloves crushed
1kg onions – cut into thick rings
15ml curry powder
7,5ml turmeric
500ml vinegar – 250 ml white and 250ml brown vinegar
250ml water
125ml sugar
1x 420g canned apricots
5ml salt
2-3 slices fresh ginger
4 lemon leaves or bay leaves
2,5ml ground cumin
2,5ml ground fennel
6 whole allspice
Pinch of cayenne pepper
METHOD
For the fish
Pre heat oven to 200˚C
Fleck the fish, cut into portions and dry thoroughly with kitchen paper towel
Pour the lemon juice over the fish and season to taste
Heat the oil in an oven pan
Place the fish portions in the pan and bake for about 15 minutes until nearly done
Remove from the oven and keep warm in the warming drawer
For the sauce
Heat the oil in a heavy bottomed pot and sear the onions and garlic until the onions have become transparent
Add the curry and turmeric and fry for one minute
Add the rest of the ingredients, heat to boiling point and cook for 3 minutes
Pour the warm sauce over the warm fish in the oven pan
Let the dish cool down thoroughly (do not cover the dish)
Keep the pickled fish refrigerated for 3 days prior to serving to allow the fish to absorb all the flavours
Serve the pickled fish with salad, a hardboiled egg and a glass of Muratie Laurens Campher 2019
[divider]ANNATJIE’S SALMON WITH TARRAGON AND CREAM SAUCE[/divider]
PERFECTLY PAIRED WITH THE MURATIE ISABELLA CHARDONNAY 2019
[divider]INGREDIENTS[/divider]
2 Salmon fillets
Salt and freshly ground pepper to taste
1 Tbsp (15ml) sunflower oil
½ Small onion, finely chopped
2 Tbsp (30ml) fresh tarragon, finely chopped
4 Tbsp (90ml) thick cream
2 Tbsp (30ml) fresh parsley, finely chopped
METHOD
Preheat the oven to 160˚C
Season the salmon on both sides with salt and pepper
Heat the oil in a heavy-duty pan until hot and cook the salmon (skin side up) for 3 minutes until light brown, then turn it over and cook on the skin side for 2 minutes
Place the salmon in an oven safe dish and sprinkle the onion and the tarragon over the fish
Add the cream to the dish and bake for 10-12 minutes until the salmon is cooked
Sprinkle parsley over the dish and serve with boiled baby potatoes
Enjoy with the Muratie Isabella Chardonnay 2019
[divider]ANNATJIE’S MARROW BONES ON TOAST RECIPE[/divider]
PERFECTLY PAIRED WITH THE MURATIE MR MAY GRENACHE NOIR 2018
[divider]INGREDIENTS[/divider]
You need the middle sections of the long bones (ask your butcher for 5cm lengths)
Salt and freshly ground black pepper to taste
Toast
METHOD
Preheat the oven to 230˚C
Rinse the marrow bones thoroughly under cold water
Dry thoroughly with kitchen paper towel
Cover an oven pan with foil and place marrow bones on top
Sprinkle salt and pepper over the bones and bake for 15-20 minutes
Marrow bones are cooked when the marrow starts pulling away from the bone and the clear fat starts to drip from the bone
Remove pan from the oven and let it cool down slightly
Use a knife to remove the marrow from the bones and spread is on toast
Add a little salt according to your liking and serve immediately
Enjoy with Muratie’s Mr May Grenache Noir