food, Recipes

Nederburg Easy Living Recipe


Get a fresh burst of flavour with this easy-to-make dish, partnered with smooth-drinking Nederburg 56Hundred Chenin Blanc 2013 – a top recipe for a chilled-out weekend. Winding down from the week is that much simpler with a glass of Chenin Blanc. Fresh and fruity, this wine may be an easy drinker, but it’s by no means unremarkable. From Nederburg, the 56Hundred range of wines is based on the legacy left by the original winemaker who invested 5 600 guilders in creating what has become a favourite South African winery. In character, the wines are vibrant and fruity; top quaffers for a fresh day spent outdoors. With its aromas of white peach and apricots, this wine is best enjoyed with a dish of spiced plums with spring-onion pancakes and black-bean pork fillet drizzled with coriander and chilli pesto – in perfect harmony with a chilled glass of 56Hundred Chenin Blanc 2013.

Fragrant Spiced Plums With Spring Onion Pancakes and Sticky Black Bean Pork Fillet Drizzled With Coriander and Chilli Pesto

Ingredients:

  • 2 x 400g smoked pork fillets
  • 400ml black bean sauce
  • 100g sugar
  • 2 star anise
  • 125ml water
  • 6 – 8 ripe plums
  • 1 cup milk
  • 1 free range egg
  • 140g flour, sifted
  • 60ml water
  • 1t baking powder
  • 1T canola oil, to fry
  • 2 spring onions, thinly sliced, plus extra to serve
  • A handful Fresh coriander, plus extra to serve

Directions:

Marinade two smoked pork fillets in black bean sauce for about 30 minutes before roasting in a preheated oven at 200C⁰ for 20 – 25 minutes until cooked through. To prepare the poached plums, halve three of them and leave the other three whole. Add the sugar and water to a small- to medium-sized saucepan and place over medium to low heat. Stir until the sugar dissolves before adding the plums and star anise to the liquid. Simmer gently for five to 10 minutes until the plums are lovely, soft and the skin peels off easily. Peel the plums and continue to simmer the plum syrup for five minutes until slightly thickened. To make your pancakes, whisk the milk, free-range egg, flour, water and baking powder to combine. Place a non-stick pan over low heat and drizzle in a little canola oil. Add a small ladle of pancake batter and swirl the pan carefully and quickly to coat and make a thin pancake. Scatter over a few spring onions and coriander leaves and gently fry for a minute before flipping it over and cooking for another 30 seconds. Remove from the pan and repeat until all of the batter, spring onions and coriander are finished. Slice the pork when ready and toss in pan juices. Feel free to add any remaining black bean sauce to coat. Serve hot with savoury spring onion pancakes, sticky plums and a spoonful of coriander and chilli pesto. Tip: Slice or dice your plums and gently fry with shallots, a splash of red wine and a little beef stock to make your own quick plum sauce if you prefer. Serves 4