Creating Wines of Distinction

Recipes

Smoked Duxelles, Pickled Shimeji, King Oyster Mushrooms and Truffle Dressing 

Enjoy with the Creation Cool-climate Chenin Blanc Yields 10 portions Smoked duxelles 1 kg button mushrooms, cut into small cubes 2 small brown onions 1 clove garlic, finely chopped 50 ml oil half a handful tarragon leaves 1 tablespoon wood chips for smoking salt to taste In a small pot, heat up the oil and sweat the onions and garlic.  Add the mushrooms and cook until all the moisture has…

Springbok, Goat’s-Milk Cheese, Berries, Pancetta  

Enjoy with the Creation Reserve Pinot Noir Yields 10 portions Springbok 600 g springbok loin 40 g thin pancetta slices Fully wrap the springbok loin with the pancetta. Tightly roll it in plastic to form a cylinder roll.  Chill in the fridge. Remove plastic.  In a hot pan with oil on medium heat, sear the springbok loin evenly. Place in a tray and put in the oven at 200° C…

Watermelon, Tomato Gazpacho

Enjoy with the Creation Rosé Yields 10 portions Gazpacho 625 g red tomatoes 125 g red onion 375 g red peppers 375 g watermelon 1’/2 clove garlic 125 ml raspberry vinegar 500 ml tomato juice 1 tablespoon salt Roughly slice the prepared vegetables and fruit.  Place in a bowl and cover with all the liquids.  Give it a light toss with your hands, cover the bowl with plastic and place in…

Sweet potato Malva pudding

400g    Coconut sugar 5           Eggs 10ml    Vinegar 168g    Butter (vegan or coconut oil) 200ml  Milk (coconut) 10g       Bicarbonate of soda 170g     Gluten flour 130g     Sweet potato Pinch of salt   Sauce Coconut sugar Coconut cream or milk   Method: Whisk sugar and eggs together until fluffy. Boil milk and butter. Pour vinegar in the egg mix. Sift flour, bicarbonate of soda and salt. Loosely mix sweet potato in the mix…

Koesisters

480g     Self- rising flour 1 1/2t   Baking powder 1 t         Ground cinnamon 1 1/2t   Ground nutmeg 6t          Aquafaba 3 ½        Sugar 6t          Butter 1t          Vanilla extract 1 cup    Milk 1 cup    Water 2 cup    Oil (for deep frying) 200g     Desiccated coconut for rolling   For sugar syrup 1cup     Maple syrup 1cup     Water 1 sliced Orange 3           Cinnamon sticks 10g       Ginger   Boil the maple and water with the orange, cinnamon…

Rack of Lamb and Chakalaka

Enjoy with the Creation Syrah, Grenache Yields 3 portions   Rack of lamb 3 x 110 g rack of lamb portions 30 g rooibos tea 30 g oak chips 30 g fresh wild rosemary salt olive oil to sear off the meat 100 g parsley, chopped skin and trimmings Trim the rack of lamb. Place on a wire rack inside a big oven tray and cover with foil, keeping one…

Waterblommetjie Risotto

Enjoy with the Creation Pinot Noir Yields 6 portions   90 g king oyster mushrooms 90 g oyster mushrooms 100 g shimeji mushrooms 60 g diced red onion 100 g waterblommetjie purée 80 g cooked adzuki beans 500 ml vegetable stock 125 g risotto rice 50 g grated parmesan cheese 500 g fresh young waterblommetjies 240 g dried waterblommetjies olive oil salt to season to taste num num pickle for…

Fish Bunny Chow

Enjoy with the Creation Viognier Yields 8 portions   Seed rolls 185 g gluten-free flour 25 g brown sugar 1 g salt 10 g yeast 20 g sesame seeds 20 g pumpkin seeds 20 g gluten-free oats 20 g poppy seeds 40 ml olive oil 210 ml water   Preheat oven to 180° Celsius. Grease muffin tins with cooking spray. Mix all dry ingredients together. Add the olive oil and water and…

Umfino, Charred Broccoli, Goat’s Milk Cheese, Peppadews

Enjoy with the Creation Sauvignon Blanc Yields 6 portions   Umfino balls 3 tbls olive oil 55 g diced onion 75 g spring onion 250 g spinach (chiffonade) 7 g chopped garlic 150 g maize meal 7 g fresh thyme 20 g fresh coriander (chopped) 10 g celery leaves (chopped) 50 g water half teaspoon bicarbonate of soda salt   Heat the oil in a large pan and sauté the…

Eland Fillet, Polenta, Parmesan, Quince, Broccoli

Eland Fillet, Polenta, Parmesan, Quince, Broccoli Serves 10 Enjoy with the Creation Reserve Syrah   Polenta: 10 portions 500 ml milk 250 ml water 125 ml polenta 5 ml salt 40 g parmesan cheese, finely grated 50 g butter pepper to taste   Bring milk and water to a simmer and add salt. Stir in the polenta and cook until thickened. Cover and leave to steam for 10 minutes off…

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