Coffee-rubbed Shoulder of Springbok, with Zonnebloem Shiraz
Ingredients
1 shoulder of springbok, including the bone (available from Frankie Fenner Meat Merchants in Kloof Street in Cape Town and other specialty butchers)
1 cup top-quality ground coffee
½ Tbs turmeric
1 Tbs white pepper
½ cup brown sugar
2 Tbs smoked paprika
½ cup coarse salt
1 tsp cayenne pepper
4 to 6 cloves of garlic
Zonnebloem Shiraz Mourvèdre Viognier
Flat-leaf parsley
Method
Preheat the oven to 150˚C. Make incisions in the meat and fill with the cloves of garlic. Combine the ground coffee, turmeric, white pepper, brown sugar, smoked paprika, coarse salt and cayenne pepper in a bowl and season the shoulder of springbok with this rub. Place in a roasting dish and moisten the meat with a generous amount of Zonnebloem Shiraz Mourvèdre Viognier. Cover the meat and roast for 4 hours. Remove from the oven and let the meat rest for 10 minutes. Slice and garnish with flat-leaf parsley.
To view a video clip of Andy preparing this dish, please go to http://bit.ly/zbwine.
Andy Fenner
Just in time for autumn, Andy Fenner, Cape Town meat merchant, cookbook author and blogger has devised a series of inventive but easy to prepare recipes.
These slow-cooked, falling-off-the-bone, melt-in-your-mouth meat dishes are matched with wines in the Zonnebloem range. Andy has taken his inspiration from the Zonnebloem cellar team's view that quality takes time but excellence, a little longer.
In this, the first of the delicious but straightforward recipes that takes very little time to execute but needs four hours' cooking time, he has seasoned a shoulder of venison (springbok) with an aromatic coffee rub that includes turmeric, white pepper and a few other spices to bring out its flavours. He has moistened the meat and also matched the roast with Zonnebloem's 2010 Shiraz Mourvèdre Viognier, a fragrant and generously flavoured red, succulent with ripe berry flavours and notes of pepper.
Once you've prepared the dish, you can spend four hours the way you enjoy or need to, while the meat cooks to savoury softness.
The wine has been made by Bonny van Niekerk, using grapes from vineyards in Stellenbosch Kloof, Devon Valley and the Helderberg, sourced from long-standing growers who have been supplying Zonnebloem over generations. It has been aged in wood for 12 months, using a combination of new and second-fill oak.
Smoked Ham Hock and Cranberry Risotto, with Zonnebloem Pinotage
Ingredients
1 whole smoked ham hock, bone in
One large carrot, one white onion and a handful of black peppercorns (for the stock)
1 pack top-quality Arborio rice
1 white onion, peeled and very finely diced
1 cup dried cranberries
1 cup grated Parmesan
A few knobs of butter
Chives or parsley, finely chopped (to garnish)
Method
Soak the ham hock in cold water for one hour to remove excess salt. Remove, pat dry and place in a deep pot. Cover the ham hock with cold water and add a large carrot, cut in half, one peeled white onion and a few whole black peppercorns. Gently bring water to the boil, then reduce heat and simmer for two and a half hours or until the meat pulls away from the bone easily. Add hot water throughout the cooking process if necessary.
When you're happy the meat is cooked, remove and set aside to cool. Using a pair of tongs, remove the skin carefully. Shred the meat. Carefully strain the cooking liquid (stock) and discard the vegetables. Now make the risotto as you normally would (gently frying onion in butter and oil before adding the rice and coating it). Ladle the stock into the rice, slowly, stirring as you go. Repeat until you're happy with the consistency of the rice and then add the shredded meat. Just before serving, add a heap of grated Parmesan and a knob of butter, along with the dried cranberries. To serve, spoon into bowls and garnish with chopped chives or parsley.
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