More than sardines and custard tarts – learn to cook Portuguese!


How much do you know about Portuguese cuisine? While the food cultures of Mediterranean countries such as Italy, Spain and France are well-known, Portuguese food is often perceived to be limited to ga

 

Bastille Festival Programme


This year we celebrate the Franschhoek Bastille Festival with our best wines, food and a lot of passion! Programme Thursday, 9 July Pleasures of Provence Cooking Class, 09:30 – 13:30 Try your

 
 

Introducing the South African interpretation of #Burgundy’sBest


Burgundy is one of the best-known wine regions of France. Just South of Champagne and bordering on Alsace in the North-East, it is the famed producer of two exceptional wine varieties, Pinot Noir and

 
 

Cosying up for winter at Leopard`s Leap Family Vineyards


bracing all that is wonderful about winter in the Winelands, Leopard’s Leap Family Vineyards will be offering a cosier version of its Rotisserie lunch and Harvest table during weekdays in winter.

 
 

Cool Curries for cold weekends


Tamatiestraat Cooking School in Stellenbosch shares our passion for food and wine and leading up to winter, we will be sharing a few of their amazing curry recipes to enjoy with our wines.

 
 

Chef Pieter’s Father’s Day peri-peri chicken on the braai


Chef Pieter is celebrating his first Father’s Day this weekend and while the darling little Daniel will not be able to take up the family tradition of cooking just yet, Chef Pieter shares a recipe close to his heart to treat your dad with this Sunday.

His grandmother got the recipe from their Portuguese neighbours in Mozambique in 1965 and it has been a family favourite ever since – and according to Pieter: “the best chicken you’ll ever eat!”.

Peri-Peri Chicken on the braai

Styled Image 53 200x300 Chef Pieter’s Father’s Day peri peri chicken on the braai

Serves 4

Ingredients

1 whole chicken, butterflied

1 cup Lookout white wine

½ cup sunflower oil

½ cup freshly squeezed lemon juice

8 gloves garlic grated

1 tsp peri-peri powder

1 tsp dried chili flakes

1 tbsp paprika

½ tsp Salt

Method

Butterfly the chicken by removing the spinal cord.

Remove the tips of the wings to prevent them from burning.

Place the removed bones, giblets and wing tips in a small sauce pan with onion, garlic clove, bay leaf and pepper corns, cover with water and bring to the boil. Then reduce to a simmer, creating a fragrant stock. Eventually add 4 tbsp of the marinade to create your sauce.

For the marinade: Mix the white wine, oil, lemon juice, garlic, spices and salt together. Pour the marinade over the chicken and leave in the refrigerator to marinate for 24  hours.

Remove from the marinade put on the roster and braai for 40 minutes over moderate coals. Baste with the marinade on every turn.

Remove from the fire and season with salt.

The chicken is best served with rice cooked in a tomato and onion mix with bay leaves and chicken stock.

Enjoy with the 2014 Culinaria Chenin Blanc!

 

Featured image: Chef Pieter de Jager with his wife, Christine and baby boy, Daniel.

 

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A cookbook for Father’s Day


Is your dad an ace in the kitchen or does he need some inspiration and guidance?

Get him a manly cookbook from the shop at Leopard’s Leap Family Vineyards for Father’s Day and either fine-tune his butcher’s skills or get him to try his hand at crackers and dips!

Meat Bible by Stanley, Evan, Mar & David Lobel  (R500)

Armed with Lobel’s Meat Bible, carnivores will find themselves with more delectable meaty choices than ever before. (135 recipes in this book)

Crackers & Dips by Ivy Manning (R250)

Dorie Greenspan, author of Around My French Table : “Happy-Hour – brunch, snacks, and picnics – will never be the same. Ivy Manning has given us a new reason to head to the kitchen and a new treat to love: homemade crackers and great dips. Move over chips, there’s a new kid on the block!”

Maria Speck, author of Ancient Grains for modern Meals, a New York Times notable book and winner of the Julia Child Cookbook award: “If you’re never been a fan of crackers, this book will change your mind. Full of crisp mouth-watering treats, salty and sweet, some with whole-grain flours – you will want to try them all.”

Tacolicious by Sara Deserman (R300)

Mark Miller, author of Coyote Café and tacos: “This is a little gem of a book, and the best book on tacos – one of my favourite foods – in existence. Every page explodes with the vibrant colour, pungent aromas, and bold, brash flavours of the Mexican table. Tacolicous is a superb synthesis of everything you ever need to know about tacos – eating them or making them. It is a wondrous book, born from a true love and passion for Mexico: its food, culture, and people.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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[Category: News]

 
 

Closing for a Winter Break


Dear friends

Please note that our Rotisserie will be closing for a winter break from Monday, 15 June 2015.

We will reopen on Wednesday, 8 July 2015 – just in time for the annual Franschhoek Bastille Festival!

The Tasting Room and Shop will however stay open as per our normal hours: Tuesday – Saturday, 09:00 – 17:00 and Sundays, 11:00 – 17:00.

Please join us for a tasting, to stock up on winter warming wines or to treat yourself to something special from our shop.

For any queries, please do not hesitate to contact us:

Tel: +27 (0)21 876 8002

E-mail: info@leopardsleap.co.za

The post Closing for a Winter Break appeared first on Leopard's Leap.

[Category: News]

 
 

New programme of cooking classes at Leopard`s Leap to perfect culinary skills


Leopard’s Leap’s exciting programme of cooking classes is a wonderful way for passionate home cooks and aspirant chefs to fine tune their culinary skills and add some variety to their tables.

 
 

Warm up winter with our Lookout Cabernet Sauvignon Shiraz 2014


Leopard’s Leap Wines has just released the 2014 vintage of its popular Lookout Cabernet Sauvignon Shiraz blend. This easy-drinking, well-rounded wine consists of 41% Cabernet Sauvignon providing structure and velvety chocolate undertones, 40% Shiraz contributing red berries and peppery spice and 19% Cinsaut ensuring juiciness and a general sense of well-being.

The ideal partner to an informal braai, comforting pasta or soup, this wine can easily be enjoyed on its own in front of the fire, or as the main ingredient in the traditional wintery wine cocktail, Glühwein, or Lookout Red Warmer as it is called at Leopard’s Leap Family Vineyards.

Glühwein is synonymous with Christmas in Europe where its beautiful warm flavours of spice help to thaw the winter’s ice and snow. And although it might not be Christmas, the South African winter can definitely do with a warming winter drink. Combine all the ingredients in a saucepan, heat until it is almost boiling and then strain into a warm bowl. Serve warm in a pretty glass and decorate with cinnamon sticks and cinnamon sugar on the rim of the glass.

Ingredients        

750 ml Leopard’s Leap Lookout Cabernet Sauvignon Shiraz

75 ml sugar

50 ml lemon juice

150 ml orange juice

Cinnamon stick

6 – 8 cloves

Cinnamon sugar and cinnamon sticks for decorating

Method

Pour all ingredients into a saucepan. Heat mixture until nearly boiling, then strain into a warm bowl.

Serving

Warm, in a wine glass.

 

The post Warm up winter with our Lookout Cabernet Sauvignon Shiraz 2014 appeared first on Leopard's Leap.

[Category: News]

 
 
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Leopard's Leap is created by sourcing the best grapes from the Cape Winelands to produce wine of exceptional quality. Situated in the picturesque Franschhoek Valley, South Africa, we produce affordable wines that are perfect for any occasion. We are passionate about crafting superb easy-drinking wine, and making sure that only the best is produced and sold under the Leopard's Leap label.
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