Creating Wines of Distinction

Recipes

Venison Pie with Smoked Sweet Potato Purée and Fine Bean Salad

Yields 10 portions Enjoy with the Creation Syrah or Syrah, Grenache Venison Filling: 2 kg venison shanks 250 g onions (finely chopped) 1 clove garlic (creamed) 2 bay leaves 1 sprig thyme 1 sprig rosemary 500 ml Creation Syrah or Syrah, Grenache 100 g exotic mushroom mix 15 ml vegetable oil salt and pepper to taste Place all the ingredients, except for the mushrooms and vegetable oil, in a pressure…

Smoked Gammon, Carrot Purée, Asparagus, Sweet Citrus Jus, Mustard Shoots

Enjoy with the Creation Reserve Chardonnay Yields 10 portions   Gammon: 1.5 kg smoked boneless gammon 2 onions 2 carrots 2 celery stalks 4 bay leaves 12 black peppercorns 5 g salt foil 4 tbsp honey 4 tbsp Dijon mustard In a pressure cooker, place the gammon, mirepoix, bay leaves, peppercorns and salt. Fill with water till gammon is covered. Bring to the boil. Let it simmer on a low…

Pan-fried Sweetbreads, Curry Spiced Lentils, Mango Salsa and Labneh

Enjoy with the Creation Grenache Noir, Viognier Rosé Yields 10 portions   Sweetbread: 600 g sweetbread 1 L milk 2 L vegetable oil 250 g chickpea flour 1 tbsp curry powder 50 g butter 100 ml sherry vinegar salt Cut the sweetbread into 20 g pieces. Soak the sweetbread in the milk overnight. Rinse under cold running water. Dry most of the moisture off with a paper towel. Dust the…

Apple and Apricot Spiced Jam Pudding, Sultana Purée, Toasted Coconut Soil, Vanilla and Raisin Gelato

Enjoy with the Creation Reserve Chardonnay or the Elation MCC Sparkling Wine Yields 10 portions   Pudding Mix: 250 g apricot preserve 250 g cooked apple cubes 1 cup brown sugar 6 tbsp butter 5 eggs 2 cups cake flour 2 tsp baking powder 2 tsp ground cinnamon ½ tsp ground nutmeg 1 tsp salt zest of 1 lemon 150 ml milk Preheat the oven to 200° C. Grease 10…

Salmon Gravadlax with Rye and Herb Crumble, Lemon Tarragon Sphere and Fennel Foam

Enjoy with the Creation Cool-Climate Chenin Blanc Yields 12 portions   Salmon Gravadlax 1 kg salmon 150 g salt 150 g sugar 16 juniper berries 1 bunch fennel 1 tbsp pink peppercorns zest and juice of 1 lemon Wipe the salmon dry with paper towel. Blend all the other ingredients together to make a bright green mix. Spread the mix over the salmon. Cover the salmon and set aside in…

White Chocolate Tart, Litchi Cream, Dried Rose and Litchi, Meringue, Raspberries

Enjoy with the Creation Stars Sauvignon Blanc Late Harvest Yields 16 portions Tart Crust: 200 g flour 55 g icing sugar ¼ tsp salt 115 g cold butter 1 egg 1/2 tsp vanilla Preheat the oven to 190° C. Mix the flour, icing sugar and salt. Rub in the butter. Add the egg and mix till a dough forms. Wrap with cling film and refrigerate for 1 hour. Press into…

Duck Liver Mousse, Pulled Duck Leg, Pickled Beetroot, Raspberry, Thyme Jus and Sorrel

Enjoy with the Art of Creation Pinot Noir Yields 15 portions Duck Liver Mousse: 400 g liver 100 ml Pinot Noir 1 red onion, brunoised 2 cloves garlic, thinly sliced 10 ml oil 4 sprigs thyme 200 g clarified butter Rinse the duck livers under cold running water and set aside. Pour the oil in a pan and heat. Fry the onion, garlic and sprigs of thyme till glossy. Add…

Roasted Dried Aged Beef Rump with Parsnip, Carrot Purée, Prune Purée and Red Wine Jus

Enjoy with the Creation Reserve Pinot Noir Yields 10 portions Beef Rump Roast: 1.5 kg dried aged beef rump roast 20 g rosemary (finely chopped) 10 g thyme (finely chopped) 40 g salt 10 g freshly ground black pepper 20 ml oil Rub the roast with the oil, salt and pepper. Sear it in a hot pan to give it a nice colour all round. Place in a baking tray…

Deboned and Marinated Leg of Lamb with Pumpkin Seed

Deboned and Marinated Leg of Lamb with Pumpkin Seed, Thyme Jus and Violet Flowers Yields 6 portions Enjoy with the Creation Reserve Merlot 1 leg of lamb (ask your butcherto debone it and give you the bones separately) Lamb Marinade: 10 g thyme 10 g parsley (any type) 5 g rosemary 2-4 gloves of garlic zestof 1 lemon 60 ml sunflower or canola oil salt and pepper to taste Place…

Honey Roasted Baby Carrots with Dried Cranberries

Honey Roasted Baby Carrots with Dried Cranberries Yields 6 Portions Enjoy with the Creation Pinot Noir   2 punnetsbaby carrots 20gdried cranberries 50gbutter 50 ml honey ½ tsp salt Wash the carrots under cold running water. Place in a baking tray with the cranberries, honey, salt and butter. Cover with foil. Place in a preheated oven at 180° C for 20 minutes, stirring them half way through. Add more salt if…

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