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As South Africans, there is one thing we love to do every chance we get. It’s all about lighting the braai and cooking as much as possible. Perdeberg Cellar and Quintus Theron, Guy With a Braai, joined forces to create a delectable selection of South African braai delights that aim to inspire a feast best enjoyed with family and friends this summer.
Each dish is perfectly paired with Quintus’s choice of Perdeberg Wine.
- Yellowtail tacos:
Ingredients:
1.5kg – 2kg fresh yellow tail
100gr salted butter
2 cloves garlic, crushed
8 tortilla taco bowls
250ml sour cream
3 ripe avocados
2 fresh lemons
1 red onion, finely chopped,
200gr exotic mixed tomatoes, destalked and chopped
1 handful of fresh coriander, finely chopped
4 green chillies
Salt
White pepper
Method:
Braai the yellowtail in a hinged grid for 20 min, flesh side down first. Melt butter and mix with crushed garlic and juice from 1 lemon. Turn over the fish, baste the flesh side with the garlic butter mix. Braai for another 20 min with the skin side down. Finish off with the flesh side down for 2min at the end.
Shred the yellow tail, taking care not to include any bones or skin. Set aside.
For the guacamole, mash the avos, squeeze in the juice of 1 lemon and season with salt and white pepper.
For the pico de gallo, mix the chopped onions, tomatoes, chillies and chopped fresh coriander together.
Assemble the taco bowls by layering first the pico de gallo, then the shredded yellow tail, followed by the guacamole and sour cream.
Enjoy with a cold glass of Perdeberg Soft Smooth Rose.
- Chorizo and goats cheese pasta:
Ingredients:
220gr Smoked Spanish Chorizo sausage
200gr whole small exotic mixed tomatoes, destalked
100gr goats cheese camembert
2 cups cake flour
3 large eggs
1 tsp salt
1 tbsp olive oil
1 handful of fresh basil
Method:
For the pasta, mix together 2 cups of cake flour, 3 eggs and 1 tsp of salt. Add 1 tbsp of olive oil and knead until it forms a firm ball of dough.
Wrap the dough in cling film and place in the refrigerator for 15 min.
Remove the dough from the refrigerator and turn into tagliatelle with a pasta maker. (Alternatively use store bought pasta if you do not have a pasta maker).
In a cast iron potjie, bring 3 litres of water, with a pinch of salt, to the boil.
Add the pasta to the boiling water. If the pasta is made fresh, it should be done in 2-3min. If the pasta is store bought, it should take 10-15min. Drain the pasta and set aside.
Slice the Chorizo and fry in some olive oil, in a cast iron skillet on the braai, for 5 min. Add whole small tomatoes and fry for another 5min. Chop up the goats cheese camembert and stir into the chorizo and tomato mixture.
Add the cooked pasta to the skillet and mix through.
Sprinkle some olive oil over the pasta, garnish with fresh basil.
Serve with a glass or 2 of Perdeberg Chenin Blanc.
- Fillet, blue cheese and caramelised onion pizza:
Ingredients:
250gr beef fillet, sliced into 1.5cm medallions
250gr mozzarella cheese, sliced into 0.5cm discs
100gr blue cheese
4 tbsp tomato puree
3 tbsp onion marmalade
1 handful of fresh rocket
2 cups cake flour
½ sachet instant yeast
2 tsp sugar
Pinch of salt
1 tsp olive oil
Luke warm water (roughly 1 cup)
Salt & black pepper
Method:
Braai the fillet medallions over high heat, seasoning lightly with salt and pepper, until medium/medium rare, set aside and let them rest.
For the pizza dough, mix the cake flour, sugar and yeast together. Add lukewarm water slowly and mix/knead while adding the water gradually until the dough no longer sticks to your hands. Add salt and olive oil and knead further until the dough is smooth and no longer sticky. Form the dough into a ball.
Sprinkle some flour on a flat surface and roll out the dough, into a round pizza shape. Turn over and roll on the other side, sprinkling some more flour. The dough should stay in its shape and not shrink too much, then you know if it is ready.
Spread the tomato puree on the pizza dough and place the mozzarella discs on top.
Slice the fillet into strips and place on the pizza.
Scoop the onion marmalade and place on the pizza in small heaps.
Crumble the blue cheese over the pizza.
Bake the pizza in your TBS pizza oven until done, should take 4-5min.
Remove the pizza from the over, garnish with some more crumbled blue cheese, fresh rocket.
Serve with Perdeberg Dry Land Collection Tenacious Shiraz.
- Lamb curry bunny chow:
Ingredients:
1.5kg sliced lamb shank
4 medium sized potatoes, sliced into 2x2cm cubes
1 tin chopped tomatoes
50gr tomato paste
1 red onion, chopped
250ml fresh cream
3 tbsp hot chutney
3 tbsp medium curry powder
1 tsp turmeric
1 tsp cumin
1 tsp cinnamon
2 tsp chopped garlic
1 tsp chopped chillies
1 tsp chopped ginger
½ cup of boiling water
Olive oil
Salt & pepper
Fresh coriander for serving
1 Whole white bread, sliced into 2 halves.
Method:
In a cast iron potjie, brown the lamb in olive oil. Remove from the potjie and set aside.
Add onion, garlic, ginger, curry powder, turmeric, cumin, cinnamon and some more olive oil to the potjie and fry for 5 min.
Re-introduce the lamb to the potjie and mix it all together.
Add chopped tomatoes, tomato paste, water, salt & pepper. Place the lid on the potjie and let it simmer for 1.5 hours.
Add potatoes and chutney, place the lid on the potjie and simmer for another hour.
Now add cream and simmer for another 30 min.
Scoop the curry into the halved bread loaves, garnish with fresh coriander.
Serve with Perdeberg Vineyard Collection Malbec.
- Tuna steak on wasabi mash:
Ingredients:
500gr Yellowfin tuna (2 steaks)
3 medium sized potatoes
½ cup double thick cream
50gr butter
4 spring onions, chopped
2 tbsp black sesame seeds
2 tbsp soy sauce
2 cloves garlic, fine chopped
40gr wasabi paste
Edible flowers to garnish
Salt & pepper
Aluminium foil
Method:
Cover the potatoes, individually with aluminium foil. Place it in the braai, close to the coals and turn them around every now and then. They should be cooked through after about 1 hour.
Remove the potatoes from the foil, peel and then mash the potatoes.
Add cream, butter, wasabi paste, crushed garlic and some salt and pepper. Mix through thoroughly. Set aside.
Coat the tuna steaks with black sesame seeds on all sides. Braai the tuna steaks on hot coals for 6 minutes in total (make sure to braai on all sides), this will give it a nice sear on the outside, while still rare in the middle.
Slice the tuna into 0.5cm slices and plate on top of wasabi mash. Garnish with soy sauce, spring onion and edible flowers.
Serve with Perdeberg Dry Land Collection Resolve Pinotage.
- Dry aged t-bone steaks with Madagascan pepper sauce and potato dauphinoise:
Ingredients:
2x 500gr dry aged t-bone steaks
5 medium potatoes, peeled and sliced into thin slices
250ml fresh pouring cream
2 tbsp grated Parmesan cheese
200gr Gruyère Cheese, grated
2 tbsp green peppercorns
250ml double thick cream
50ml brandy
Salt & pepper
Method:
Place the sliced potatoes in a cast iron skillet, over medium heat on the braai, covering the skillet evenly.
Add cream to the skillet, close the lid and place some coals on top of the lid. Let the potatoes simmer gently for 30min.
Remove the lid and cover with the grated Gruyère and Parmeson. Cover again with the lid (add coals on top again) and lit it simmer for another 15-20min. Remove from heat and set aside.
Braai the t-bone steaks on high heat for 5 min on each side, seasoning with salt & pepper. Remove from the braai, place in a casserole and let them rest for 10min.
For the pepper sauce, use a small saucepan on the braai. Add cream, brandy, peppercorns and salt & pepper. Simmer until reduced to half the volume.
Serve the steak, covered in pepper sauce, with the potato dauphinoise
Enjoy with a glass of Perdeberg Endura Cape Blend.
All our recipe’s have been compiled into a downloadable recipe book which can be found here:
For more Perdeberg events and wine news, please visit: https://perdeberg.co.za/