Here's to a wise October with Leopard's Leap Wines

Let’s support local and choose Proudly South African Pinotage, be alcohol-savvy with our Natura De-alc and even eat a bit wiser by adding legumes to our diets.

It would also be wise to enjoy Leopard’s Leap's wonderful October wine promotion! Pay 10% less when you buy any six bottles of 2020 Leopard's Leap Pinotage, Natura De-alc White or Red from our tasting room or leopardsleap.co.za.

With its beautiful red fruit flavours, the 2020 Leopard’s Leap Pinotage works a charm as a relaxing glassful at the end of the day and it’s a versatile partner to food. Try it with the wonderful combination of sweet and spice in Zola Nene’s recipe for steamed mealie bread with chakalaka.

Zola Nene's Isinkwa Sommbila recipe

Recipe: Isinkwa Sommbila

Ingredients

Makes 1 loaf

• 4 mielie cobs
• 2 large eggs
• 150 ml milk
• 1 tsp salt
• 2 tsp white sugar
• 500g cake flour
• 2 tsp baking powder

Method

• Grease a loaf tin with butter.
• Strip the kernels off the cobs.
• Grind half the kernels in a food processor or with a pestle and mortar into a coarse paste.
• In a bowl, combine ground and whole mealie kernels, eggs and milk.
• In another bowl, sift together the salt, sugar, flour and baking powder, and then add this to the mielie mixture.
• Stir to combine, but make sure not to overmix.
• Spoon into the prepared loaf tin then place the tin into a large pot. Pour boiling water into the pot to come halfway up the side of the loaf tin, cover and simmer for 1.5 hours, topping up the water during cooking if needed.
• Serve with butter and jam or with Chakalaka (see recipe below) and a glass of the versatile Leopard's Leap Pinotage.

Recipe: Chakalaka

Ingredients

• 2 Tbs oil
• 1 onion, diced
• 1/2 red pepper, diced
• 1/4 yellow pepper
• 1/4 green pepper
• 2 garlic cloves, chopped
• 1 Tbs grated fresh ginger
• 1 Tbs curry powder
• 2 carrots, grated
• 1 tin baked beans
• 1/2 cup water
• Salt and pepper

Method

Heat oil, then sauté onion, peppers, garlic and ginger until soft. Add curry powder then sauté for a minute. Add carrots and the baked beans, stir together then add the water. Cover and simmer for 5 minutes. Season to taste with salt and pepper.

Party time

It is October and while festive shopping can perhaps wait a little bit longer, arrangements for your year-end party should be top priority by now! Contact us to arrange a fun event with delicious food and wine. We’ll take care of the details while you end the work-year on a high!