I was very fortunate to attend the launch for Cape Winelands Cuisine at Pierneef à La Motte in 2011. I have made a few of the recipes from the book including the venison pie and I interviewed Hetta van Deventer-Terblanche on my blog. A few months ago I was sent a copy of the book and I could not wait to get home and start looking at the recipes. I had to wait a bit before road testing any of them as our overseas holiday was imminent. I am really grateful to have received a copy to keep of Cape Winelands Cuisine as it is all about traditional recipes.
Chapters are divided into:
- Fish and seafood
- Poultry, meat, game and offal
- Sauce and seasoning
- Vegetables and salads
- Basic recipes
Recipes that caught my eye:
- Pot bread (p17)
- Dried fruit compôte (p27)
- Boerewors (p33)
- Waterblommetjie and sorrel soup (p39)
- Lightly curried mussels (p71)
- Cape lamb curry (p83)
- Chicken with green sauce (p95)
- Duck in sweet-and-sour sauce (p103)
- Roast saddle of lamb (p111)
- Game neck potjie (p119)
- Crayfish sauce (p141)
- Mushroom ketchup (p144)
- Cape salad dressing (p145)
- Mushroom powder (p146)
- Pappardelle with warmoes (p181)
- Cheese tart (p213)
- Buttermilk pastry (p253)
Review Cape Winelands Cuisine
The recipe book includes wonderful introductions as to the development of recipes in the area. There is an explanation of the origin of each recipe and some of them include extra notes. I must say that it includes stunning photographs of our beautiful region and enticing food.
What I have made:
I started off with the dried fruit compôte which Dave and I love. It is so easy to make and versatile to use. The next recipe I tested was the mushroom ketchup but we found it to be too vinegary. I will adapt the recipe and see what I can come up with.
Disclosure: I was sent this recipe book as a gift and was not asked to review it. This post is in line with my blogging policy.