ON December 25th, immerse yourself in a culinary symphony as chef and Cathedral Cellar ambassador Mynhardt Joubert orchestrates a spectacular feast complemented by the finest Cathedral Cellar wines. Set against the backdrop of the eponymous cellar in picturesque Paarl, this annual festive celebration promises an unforgettable day, encapsulating the true essence of the holiday season in a grand and memorable fashion.
Indulge in this extraordinary experience at R950 per person for adults and R650 for children. Secure your seat by emailing [email protected], or clicking here (navigate to “experience” and “KWV events”).
For those unable to join this special occasion, bring the magic into your own home by trying your hand at these delectable recipes thoughtfully provided. Let the spirit of the season linger in your kitchen, creating cherished moments with family and friends. Cheers to a festive feast that transcends boundaries and brings joy to all.
DA CAPO: SEAFOOD FEAST SYMPHONY PAIRED WITH CATHEDRAL CELLAR SAUVIGNON BLANC
Begin your feast with fresh West Coast oysters adorned with a French mignonette and the daring “Ex-Girlfriend” sauce – a lively blend of Willow Creek basil olive oil, fresh coriander, basil, mint, apple cider vinegar, brown sugar, minced ginger, and a hint of heat from a deseeded green chilli.
For a festive touch, relish the salmon mousse terrine, a delightful starter reminiscent of classic moulded terrines. Prepare it in advance and enjoy alongside oysters and calamari tentacles, which pair seamlessly with fire-roasted baguette. The entire seafood symphony, enriched by the Cathedral Cellar Sauvignon Blanc, promises an unforgettable experience at the intersection of flavours from the ocean and the vineyard.
Salmon Mousse Terrine
Prep time: 35 minutes
Passive time: overnight
Easy to prepare
- 5 large leaves of gelatine, soaked in cold water
- 125 ml boiling water
- 1 cup mayonnaise
- 3 tablespoons fresh lemon juice and grated rind of two lemons
- 75 ml chopped red onion
- 75 ml chopped pickled cucumber
- 5 dashes of hot sauce or Tabasco
- 50 ml tomato puree
- 30 ml smoked Spanish Paprika
- 10 ml Cape Herb and Spice Company Pink Salt
- Handful of chopped fresh herbs, such as spring onion, dill, or fennel
- 500 ml chopped salmon (salmon off-cuts work wonders and are more affordable)
- 500 ml whipping cream
- Cucumber ribbons and caper berries for garnish, along with additional fresh soft herbs
- Soften the gelatine in cold water in a large mixing bowl, then squeeze out excess water and whisk into boiling water to dissolve. Allow it to cool.
- Whisk in the mayonnaise, lemon juice and rind, red onion, cucumber, Tabasco, smoked paprika, salt, and fresh herbs. Stir to blend completely and refrigerate until the mixture begins to thicken slightly, about 30 minutes.
- Place the salmon in a food processor and blend until smooth. Add a bit of cream to loosen the mixture, then fold it into the thickened mayo mixture.
- Whip the cream until thickened and gently fold it into the salmon mayo mixture.
- Transfer the mixture to a mould and let it set overnight. Gently loosen the terrine with hot water for 3 seconds and turn it out onto a plate.
- Garnish with cucumber and caper berries, and for an extra touch of decadence, add some gold leaf.
INTERMEZZO: ZESTY GREEK-STYLE ROASTED CHICKEN PAIRED WITH CATHEDRAL CELLAR CHARDONNAY
Effortlessly prepared, this culinary gem exudes the essence of summer and can be grilled to perfection for lively gatherings. Scale up the recipe, and the leftovers transform into a sensational lemon-kissed chicken salad – a two-for-one delight. Pair it with the exquisite Cathedral Cellar Chardonnay for a complete experience.
Serves: 6 – 8
Prep time: 15 minutes
Cooking time: 35 to 45 minutes
Easy to prepare
- 1.5 – 2 kg Delico chicken braai packs
- 2 medium-sized onions, chopped
- 50 ml of Willow Creek lemon olive oil
- 6 cloves of grated garlic
- 500 ml of Cathedral Cellar Chardonnay
- Juice and rind of 4 lemons
- 2 bay leaves
- Cape Herb and Spice Company Greek Lemon and Herb Seasoning
- In a medium-sized saucepan, sauté the onions in the lemon olive oil until golden; then add the garlic and reduce the heat, allowing it to cook gently for 2 to 3 minutes.
- Introduce the wine, lemon juice, bay leaf, and rind. Turn up the heat and let the mixture cook, reducing it by a third. Once done, let the concoction cool off completely.
- Nestle the chicken in a spacious airtight container or a ziplock bag. Liberally coat it with the Greek Lemon and Herb Seasoning from Cape Herb and Spice, then pour over the prepared marinating liquid. For optimum flavor infusion, let it marinate overnight; however, two hours will suffice if time is of the essence.
- Extract the chicken from the bag, placing it onto a braai grid and seasoning it once more with the Greek Lemon and Herb Spices. Roast over medium-hot coals for approximately 35 to 45 minutes. While the chicken cooks, reduce the reserved marinating liquid by half and pour it over the chicken as soon as it emerges from the fire.
- Elevate your culinary experience by serving the succulent roasted chicken with charred lemons and a chilled glass of Cathedral Cellar Sauvignon Blanc
CRESCENDO: GRILLED FESTIVE FILLET SERVED WITH CATHEDRAL CELLAR SHIRAZ
Indulge in the richness of an exquisite cut of Delico fillet with its ability to generously serve a crowd when paired with complementary sides. Marinating the fillet in advance enhances its flavour, and the key is to let it rest before grilling. The result is a tantalising dish that is bound to please any gathering. Paired with hassleback potatoes and a tomato-mozzarella salad, this is a celebration on a plate. Serve with Cathedral Cellar Shiraz.
Serves: 8 – 10
Preparation time: 20 min
Grilling time: 15 min
Easy to prepare
- 1 large whole Delico fillet
- Willow Creek blood orange olive oil
- Cape Herb and Spice Sweet Smoky BBQ Shaker
- Large handfuls of chopped fresh mint, flat leaf parsley, and basil
- Willow Creek coriander olive oil
- Large spoon of anchovies
- 2 large tablespoons of Rozendal fynbos vinegar
- 2 cloves of grated garlic
- 12 large caper berries, chopped
- Drizzle the fillet with Willow Creek blood orange olive oil, ensuring an even coating, and generously coat with Cape Herb and Spice Sweet & Smoky BBQ spice.
- Grill over hot coals until the fillet is well-seared; then, remove it from the heat, allowing it to rest before slicing.
- In a bowl, combine the remaining ingredients – chopped mint, parsley, basil, Willow Creek coriander olive oil, anchovies, Rozendal fynbos vinegar, grated garlic, and chopped caper berries. Let the salsa verde mixture rest in the fridge for an hour to allow the flavours to meld.
- Serve the succulent fillet slices with the refreshing zesty salsa verde on the side.
RITARDANDO: MYNHARDT’S FAMOUS FESTIVE FRUIT CAKE, WITH BLUEBERRY AND LAVENDER ICE CREAM WITH PINOTAGE BERRY SAUCE
This easy-to-make ice cream requires no fancy gadgets, offering a decadent touch to your dessert lineup. Picture the delightful combination on a dessert platter with slices of the timeless decadent christmas fruit cake. Rooted in tradition and simplicity, this cake, passed down through generations, delivers rich flavours, making it a festive favourite that can be prepared well in advance. It’s a treat that leaves everyone wanting more.
Prep time: 15 minutes
Cooking time: 30 minutes
Passive time: Overnight
Easy to prepare
- 200 g blueberries, fresh or frozen
- 500ml cream
- 6 eggs, separated
- 1 tin condensed milk
- 10ml vanilla essence
- 10ml fresh lavender, finely chopped
250 ml of Cathedral Cellar Pinotage
250 g frozen mixed berries
100g castor sugar
10ml vanilla essence
- Place the blueberries in a blender and blend until smooth. Transfer to a saucepan and boil briefly to intensify the colour. Allow to cool.
- In a stand mixer, combine egg yolks, condensed milk, vanilla, and finely chopped lavender.
- Whip egg whites in a separate bowl, and whip the cream until stiff peaks form.
- Fold the blueberry purée into the egg yolk mixture, then fold in the whipped cream.
- Gently fold in the whipped egg whites. Transfer the mixture into a plastic container and freeze overnight.
Pinotage berry sauce
- In a saucepan, combine wine, frozen berries, and castor sugar. Bring to a boil.
- Simmer on medium heat until the mixture thickens and water evaporates.
- Remove from heat, add vanilla, and blend the sauce until smooth using a stick blender.
To serve, present the blueberry and lavender ice cream with generous slices of fruit cake, fresh berries, luscious meringues, and a selection of aged cheeses for a dessert platter that truly befits royalty.