To be paired with the 2015 Creation Sauvignon Blanc

Sauvignon Blanc ‘Mosbrood’ (Grape Must Bread)

Ingredients

  • 1 kg cake flour
  • 1-ply dry yeast
  • 20 g sugar
  • 35 g salt
  • 50 ml white ‘mos’ (grape must)
  • water – lukewarm

Method

  1. Mix all ingredients except for the water which you add as you need until you have a glossy texture.
  2. Let it rest for 2–3 hours.
  3. Place in preferred mould or shape with your hand as desired.
  4. Bake for +- 30–35 minutes or until golden brown and crispy.

Pork Rillette with Pinot Jelly

Ingredients

Pork Rillette

  • 200 g off cuts of pork belly
  • 50 g chopped tarragon
  • 5 g salt

Pinot Jelly

  • 200 g sugar
  • 5 leaves gelatine
  • 750 ml Pinot Noir

Method

Pork Rillette

  1. Chop the off cuts fine, but leave some chunks in between.
  2. Add tarragon and salt.
  3. Roll between two sheets of parchment paper.
  4. Portion into preferred size.

Pinot Jelly

  1. Bring half the wine to boil and reduce by half.
  2. Add sugar.
  3. Add gelatine and allow to set for approximately an hour.

savblancbread (Copy)

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