Winter is red wine season and the perfect excuse to enjoy one of the country’s iconic blends.
Roodeberg wine has been bringing friends together since 1949 and wine lovers are invited the rediscover this classic.
The aromatic layers of cranberries, spicy dry herbs and dark chocolate makes this as great fireside wine to enjoy with hearty winter stews and roasts.
This weekend, enjoying your favourite World Cup matches, pair this classic red with a homemade burger and askoeke.
Chef Mynardt Joubert shared one of his mother’s fireside recipes, a kudu burger, to enjoy with the wine.
“Making homemade burgers is something that I grew up with and for the most part this is my mother’s recipe,” says Mynardt.
“Making burgers with Kudu mince works really well (because), it’s affordable.
“It is also good to feed the masses and a fun activity for the whole family to get involved in.
“Making your own buns or “Askoeke” is even more fun and gives an incredible taste to the burgers," he says.
Homemade patties and Askoeke
Prep time 30 minutes
Cooking time 15 minutes
Servings 8 – 10 burgers
- 1 kg Kudu or Beef mince
- 500 g pork mince
- 2 large red or white chopped onions
- 60 g chopped parsley
- 100 g tomato paste (2 packets)
- 1 carrot, grated
- 1 cup breadcrumbs
- 2 extra large eggs
- 1 tablespoon NOMU African rub
- 1 teaspoon scorched coriander
- Salt and pepper
- 1 kg Flour
- 50 ml Canola oil
- 1 packet instant dry yeast
- 1 tablespoon sugar
- 1 tablespoon salt
- 450 ml lukewarm water
- Mix all the ingredients together and divide the mixture into 10 balls.
- Roll the patties, wrap in cling wrap and let it rest in the fridge for at least an hour.
- Fry in a pan with a little oil or on the open fire until medium cooked and allow to rest.
- Put the flour in the middle of a large mixing bowl and make a well in the centre.
- Place yeast, sugar, oil and salt in the flour mixture and form a well again.
- Pour the water little by little in the middle of the well and mix flour slowly until all water is used.
- Knead the dough for approximately 5 to 10 minutes until soft and elastic.
- Cover the dish, place in a warm place and let it rise until double in volume.
- Remove dough and gently roll out on a floured surface to about 2 cm thick.
- Cut into squares. Leave a little to rise again and place directly onto moderate coals, covering the top with a layer of the warm ash.
- Bake until they sound hollow to the touch.
- Dust off the ash before serving.
This recipe is from Aunt Nellie from Oudtshoorn.