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Recipe: 12-hour pulled Karoo lamb shoulder

Bread & Wine recently posted a photo on their Facebook page of sublime dish: 12-hour pulled Karoo lamb shoulder with buttered lentil sourdough, aubergine, shallot & mint…

Needless to say, it piqued some interest. And Head Chef, Neil Jewell was only too happy to share the recipe with us.

karoo lamb

Slow cooked lamb shoulder
Serves 8

Wine suggestion: Môreson Mata Mata

Brine
Water & molasses
Warm water add molasses and stir to dissolve
Chill in a non-reactive container
Add trimmed lamb shoulder and leave in brine overnight

Spice rub
15 ml coriander seed
15 ml cumin
15 ml dried garlic
15 ml dried onion flake
15 ml paprika
5 ml cayenne
15 ml black pepper corns
Grind together in a pestle & mortar.

Method
Remove the lamb from brine and incorporate the spice rub well all over the cut. Place the meat on the Big Green Egg and cook at 110 -120 C, till tender; or in the oven at the same temperature.

Leave overnight. Then pick meat from the bone; and reserve. Use the bones and skin to make a stock. Reduce to a light syrup.

Potato crisps
Budget on 1 potato for four people

Wash, peel and then slice very thinly using a mandolin, if possible. Keep the slices in a bowl of cold water for ten minutes. The, drain and lay on a baking tray, brush with clarified butter, cover with greaseproof paper and weigh down with salt/lentils. Bake at 125 C for 60 -90 minutes.

Parboil 1 kg baby potatoes till tender. Drain and fry in olive oil and butter till lightly coloured. Wash and dry 20 leaves of sorrel, then tear into strips. Place lamb, potato and sliced onion onto platter. Scatter with potato crisps

Garnish your platter with 150 ml rocket juice, aerated with a stick blender and 5 ml lecithin.

Or, stuff the unctuous lamb into a  lentil sourdough bun

Recipe
Lentil sourdough

600 gram white bread flour
100 gram rye flour
500 gram French sourdough starter
15 ml salt
40 gram fresh yeast
300 ml water
300 gram lentils, cooked & drained

Dissolve yeast in water, mix with starter. Combine flours, salt & lentils. Add the liquid and work on the dough hook at speed two, till elastic & sticky.Remove dough hook and allow dough to rest covered till doubled in size. Chafe and portion into 120 gram pieces, ball. Cover and prove again till doubled in size. Brush with olive oil. Bake at 200C for 5 minutes, reduce heat to 150C and bake through, 10 minutes.

Recipe: 12-hour pulled Karoo lamb shoulder
Bread & Wine recently posted a photo on their Facebook page of sublime dish: 12-hour pulled Karoo lamb shoulder with buttered lentil sourdough, aubergine, shallot & mint…
Needless to say, it piqued some interest. And Head Chef, Neil Jewell was only too happy to share the recipe with us.
Slow cooked lamb shoulder
Serves 8
Wine suggestion: Moreson Mata Mata
Brine
Water & molasses
Warm water add molasses and stir to dissolve
Chill in a non-reactive container
Add trimmed lamb shoulder and leave in brine overnight
Spice rub
15 ml coriander seed
15 ml cumin
15 ml dried garlic
15 ml dried onion flake
15 ml paprika
5 ml cayenne
15 ml black pepper corns
Grind together in a pestle & mortar.
Method
Remove the lamb from brine and incorporate the spice rub well all over the cut. Place the meat on the Big Green Egg and cook at 110 -120 C, till tender; or in the oven at the same temperature.
Leave overnight. Then pick meat from the bone; and reserve. Use the bones and skin to make a stock. Reduce to a light syrup.
Potato crisps
Budget on 1 potato for four people
Wash, peel and then slice very thinly using a mandolin, if possible. Keep the slices in a bowl of cold water for ten minutes. The, drain and lay on a baking tray, brush with clarified butter, cover with greaseproof paper and weigh down with salt/lentils. Bake at 125 C for 60 -90 minutes.
Parboil 1 kg baby potatoes till tender. Drain and fry in olive oil and butter till lightly coloured. Wash and dry 20 leaves of sorrel, then tear into strips. Place lamb, potato and sliced onion onto platter. Scatter with potato crisps
Garnish your platter with 150 ml rocket juice, aerated with a stick blender and 5 ml lecith
Posted by: Susan Huxter
Posted in: Bread & Wine Vineyard Restaurant, Neil Jewell, recipes,
comment-notesComments: 0


  

Cook Franschhoek 2014

Bread & Wine’s theme this year is Snout to Tail: and Chef Neil Jewell has planned a rather cheeky demonstration. The local legend will be making pigs’ cheek bacon; pulled springbok cheek, bone marrow & brioche as well as salmon cheek oysters.
Participating guests will enjoy this sumptuous spread with the equally delectable Môreson Chardonnay.
Taking place on the Sunday, this is a once off demonstration—with limited space—tickets can be booked at www.webtickets.co.za.

It’s that time of year again folks; the annual Cook Franschhoek is set to take place on 13 to 15 June: a weekend of interactive and exclusive hands-on demo kitchens and culinary experiences.

Neil Jewell at his most recent charcuterie course at Bread & Wine

Neil Jewell carving away at his most recent charcuterie course at Bread & Wine

Bread & Wine’s theme this year is Snout to Tail: and Chef Neil Jewell has planned a rather cheeky demonstration. The local legend will be making pigs’ cheek bacon; pulled springbok cheek, bone marrow & brioche as well as salmon cheek oysters.

Participating guests will enjoy this sumptuous spread with the equally delectable Môreson Chardonnay.

Taking place on the Sunday, this is a once off demonstration—with limited space—tickets can be booked at www.webtickets.co.za.

Posted by: Susan Huxter
Posted in: Bread & Wine Vineyard Restaurant, Franschhoek, Môreson, Neil Jewell,
comment-notesComments: 0


  

Sharpen your knives…

Yesterday was Day One of Neil Jewell’s two-day charcuterie course.

Neil Jewell

The participants gathered in the Farm Grocer and learn how to break down a pig.

The participants gathered in the Farm Grocer and learnt how to break down a pig.

Neil introduces and discusses the nuances of dry curing, brining and more

Neil introduced and discussed the nuances of dry curing, brining and more

Time to tuck into a delicious lunch as well as a tasting of award-winning wines from Môreson

Time to tuck into a delicious lunch as well as a tasting of award-winning wines from Môreson

And tuck in they did! To start: hot smoked salmon, Jerusalem artichoke salad with a walnut dressing

And tuck in they did! To start: hot smoked salmon, Jerusalem artichoke salad with a walnut dressing

pork fillet with sauerkraut

Followed by... pork fillet with sauerkraut

Neil demonstrated how to create blood sausage, mortedella and saussison sec, with appropriate tastings

Neil demonstrated how to create blood sausage, mortedella and saussison sec, with appropriate tastings

charcuterie course

And for the practical: participants created their own fresh sausages.

Keen to discover the world of nose-to-tail eating? Join local legend, Neil Jewell on these dates:

12th & 13th June
7th & 8th August
18th & 19th  September
16th & 17th October

12th & 13th June
7th & 8th August
18th & 19th  September
16th & 17th October
Posted by: Susan Huxter
Posted in: Bread & Wine Vineyard Restaurant, Neil Jewell,
comment-notesComments: 0


  

Charcuterie workshops with Neil Jewell

The only limit to what you can make is your own imagination.  Discover the world of nose-to-tail eating and preserving through the ancient craft of charcuterie with local legend, Neil Jewell!

CHARCUTERIE 2

The head chef and charcuterist of Bread & Wine Vineyard Restaurant on Môreson will once again be conducting a host of charcuterie workshops.

CHARCUTERIE 1

The workshops – which each take place over two days – cover the making of savoury French style sausage, cooked and air-dried hams, blood sausage and more. The cost per person is R2750, and this includes not only in-depth two day workshop, but also a feast in Bread & Wine with award-winning Môreson wines, charcuterie tastings, secrets and recipes to take home, as well as your very own Bread & Wine Vineyard Restaurant apron. Hop on over here to see some photos from last year.

Space is limited to just 16 participants, per course, so early bookings are essential! See the full details below, and to book please contact Tina Jewell on 021 876 4004 or email breadandwine@moreson.co.za

Neil’s Charcuterie Programme:

Day 1
1. Registration and Coffee 09h30
2. Lesson: Breaking down of the pig carcass by Neil
3. Tea break
4. Lesson: Neil introduces and discusses the nuances of dry curing, brining and more
5. Lunch and a tasting of award-winning wines from Môreson
6. Lesson: Neil demonstrates how to create blood sausage, mortedella and saussison sec, with appropriate tastings
7. Practical: participants create their own fresh sausages.

Day 2
1. Coffee 09h30
2. Lesson: Neil introduces and discusses rilette, confit and base ingredients
3. Discussion: Opportunity to raise any questions regarding the art of charcuterie

that have not yet been covered
4. Lesson: Neil demonstrates how to build an indoor smoker and experiments with mushroom, cheese, pepper or tomato. Participants go on a guided tour of Neil’s smokers, selected wood chips and more
5. Tea break
6. Practical: Tasting of meats, from the maturing room, with Neil

Neil’s Charcuterie Programme includes the following:
• Recipes for all the sausages, hams and other charcuterie produced
• A Bread & Wine Vineyard Restaurant apron.

THE DATES:

22nd & 23rd May
12th & 13th June
7th & 8th August
18th & 19th  September
16th & 17th October

Posted by: Susan Huxter
Posted in: Bread & Wine Vineyard Restaurant, Franschhoek, Neil Jewell,
comment-notesComments: 1


  

Bacon, lettuce and tomato pizza by Neil Jewell

You lucky things! Neil Jewell has agreed to share his recipe for his utterly delectable BLT pizza – bacon purée included! Of course, you’ll need the best bacon in the universe to make it – don’t worry, it’s easy to get, here you go: www.baconofthemonth.co.za

Bacon, lettuce and tomato pizza
Pizza dough
500 gram white bread flour
5 gram salt
5 gram fresh yeast
Water as needed
Olive oil
Method
Dissolve the yeast in 125ml water; add a generous splash of olive oil. Then combine the salt & flour in a large bowl. Add the yeast, mixing well to form a soft and slightly sticky dough.
Turn onto table and work well till the dough starts to pull away from table, stretching, twisting and turning.
Cover with cling film and allow to rest for 30-60 minutes. Once this time period is up portion into 120 gram balls. You can leave the balls to rest in the fridge till needed, or roll out to desired size.
Bacon purée
300 gram bacon off-cuts
300 gram mirepoix (leek, celery, onion, garlic & carrot)
Method
Cook the bacon, allowing to colour slightly, add the mirepiox and continue cooking allowing to colour. Cook down over a low heat, for about 60 minutes.
Remove from heat, cool slightly then puree in blender adding a small amount of iced water to emulsify.
Dill-pickled tomatoes
1.2 kg water
1 kg peeled baby tomatoes
100 gram untreated salt
Large handful fresh dill
2 cloves fresh garlic
Method
Bring the water and salt to the boil, dissolving the salt. Add the dill and garlic. Pour over the peeled baby tomatoes, cover bowl and allow to cool.
Semi-dried tomatoes
Remove the skins from the tomatoes. Allow to dry overnight in a low oven
To assemble
Heat your oven to 200 ºC. Then roll out your pizza base, to desired size, par bake in the oven for 3 to 5 minutes. While this is happening, pre-cook half a packet of the best quality streaky bacon in a pan, till just slightly coloured.
Remove the base from the oven and smear with the bacon purée. Then top with a mixture of the prepared tomatoes, torn buffalo mozzarella, and streaky bacon, and return to oven to bake for further 4-6 minutes.
Once sizzling and bubbly, take the pizza out of the oven and top with shredded cos lettuce leaves tossed in a mustard dressing.

Bacon, lettuce and tomato pizza

BLT pizza

Pizza dough
500 gram white bread flour
5 gram salt
5 gram fresh yeast
Water as needed
Olive oil

Method
Dissolve the yeast in 125ml water; add a generous splash of olive oil. Then combine the salt & flour in a large bowl. Add the yeast, mixing well to form a soft and slightly sticky dough.

Turn onto table and work well till the dough starts to pull away from table, stretching, twisting and turning.

Cover with cling film and allow to rest for 30-60 minutes. Once this time period is up portion into 120 gram balls. You can leave the balls to rest in the fridge till needed, or roll out to desired size.

Bacon purée
300 gram bacon off-cuts
300 gram mirepoix (leek, celery, onion, garlic & carrot)

Method
Cook the bacon, allowing to colour slightly, add the mirepiox and continue cooking allowing to colour. Cook down over a low heat, for about 60 minutes.

Remove from heat, cool slightly then puree in blender adding a small amount of iced water to emulsify.

Dill-pickled tomatoes
1.2 kg water
1 kg peeled baby tomatoes
100 gram untreated salt
Large handful fresh dill
2 cloves fresh garlic

Method
Bring the water and salt to the boil, dissolving the salt. Add the dill and garlic. Pour over the peeled baby tomatoes, cover bowl and allow to cool.

Semi-dried tomatoes
Remove the skins from the tomatoes. Allow to dry overnight in a low oven.

To assemble
Heat your oven to 200 ºC. Then roll out your pizza base, to desired size, par bake in the oven for 3 to 5 minutes. While this is happening, pre-cook half a packet of the best quality streaky bacon in a pan, till just slightly coloured.

Remove the base from the oven and smear with the bacon purée. Then top with a mixture of the prepared tomatoes, torn buffalo mozzarella, and streaky bacon, and return to oven to bake for further 4-6 minutes.

Once sizzling and bubbly, take the pizza out of the oven and top with shredded cos lettuce leaves tossed in a mustard dressing.

comment-notesComments: 0


  

Bacon sandwiches cure hangovers

This may seem obvious to anyone who has tried it. But now there’s scientific proof that a bacon sandwich can make you feel better after a night of indulging.

bacon sandwich

Elin Roberts, of Newcastle University’s Centre for Life said: “Bread is high in carbohydrates and bacon is full of protein, which breaks down into amino acids. Your body needs these amino acids, so eating them will make you feel good.”

“Bingeing on alcohol depletes neurotransmitters too, but bacon contains a high level of aminos which tops these up, giving you a clearer head.”

It’s also said that researchers also found a complex chemical interaction in the cooking of bacon produces the winning combination of taste and smell which is almost irresistible.

There you have it. Though, make it a good sandwich. Use the best, most delicious bread, farm butter,  and Neil Jewell’s artisan bacon. That’s it. You don’t need anything else.

Or, let us make it for you at Bread & Wine’s deli counter.

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A recipe for unbelievably delicious drumsticks

At our recent Blessing of the Harvest, Neil Jewell prepared a feast for kings – and appropriately his beautiful drumsticks were medieval hunks of deliciousness. We thought we just have to share his method of preparation with you. Enjoy!

Bread and Wine chicken drumsticks

First up, get the fattest, most free-range/bio-dynamic/organic chicken drumsticks possible.

Method:

Allow two drumsticks per person
Clean drumsticks, removing knuckle & trimming excess skin
Make brine, using 40 gram salt per 1 litre of water
Place drumsticks in brine and leave submerged for 24 hours
Remove from brine and rinse
Place in a vac bag and seal, then poach in sous vide at 65 C for 90 minutes.
Remove, ice bath to cool.
Make a spice crumb using panko crumbs and your choice of spices
Use egg wash & buttermilk and pane the drumsticks
Deep fry to order & enjoy

Allow two drumsticks per person
Clean drumsticks, removing knuckle & trimming excess skin
Make brine, using 40 gram salt per 1 litre of water
Place drumsticks in brine and leave submerged for 24 hours
Remove from brine and rinse
Place in a vac bag and seal, then poach in sous vide at 65 C for 90 minutes.
Remove, ice bath to cool.
Make a spice crumb using panko crumbs and your choice of spices
Use egg wash & buttermilk and pane the drumsticks
Deep fry to order & enjoy.

Posted by: Susan Huxter
Posted in: Bread & Wine Vineyard Restaurant, Neil Jewell, recipes,
comment-notesComments: 0


  

Desserts at Bread & Wine

You’d be right to think that the domain of the Charcuterie King, Bread & Wine, is a  pork fiesta – but along with his more robust dishes Chef Niel Jewell also has a lighter touch, as shown in dishes such as the butter-roasted linefish,  the carrot ravioli, and, and… Plus, he’s a whizz with desserts, crafting delicate dishes with unusual flourishes. Yes, his Royal Porkness Jewell, can be sweet too.

Caramelised apple cheese cake, goats’ cheese sherbet

Caramelised apple cheese cake, goats’ cheese sherbet

Lemon tart with champagne jelly and juicy berries

Lemon tart with champagne jelly and juicy berries

Not in the mood for a proper dessert? Enjoy a plate of homemade sweets with your coffee instead

Not in the mood for a proper dessert? Enjoy a plate of homemade sweets with your coffee instead

See the full menu here.

Posted by: Susan Huxter
Posted in: Bread & Wine Vineyard Restaurant, Neil Jewell,
comment-notesComments: 0


  

Bread & Wine featured in Country Life Magazine

Stuck for inspiration on what to cook for Christmas lunch? Then grab the December issue of Country Life Magazine. Neil and Tina Jewell of Bread & Wine share simple yet exciting recipes for ‘a long laid-back lunch’.  Think, smoked trout served on a plank with salsa verde, two-way carrot salad with buttered prawns, slow-cooked lamb shoulder and more.

country life

Posted by: Susan Huxter
Posted in: Bread & Wine Vineyard Restaurant, Neil Jewell, Press, recipes,
comment-notesComments: 0


  

The Croiss Dog Cult

It’s an obsession. It’s not a croissant. It’s not a hotdog. It’s the ultimate hybrid in snacking.

Croiss Dog

The Croiss Dog! Layers of flaky, buttery, croissant pastry ensconce a delectable bacon sausage made by Neil ‘His Royal Porkness’ Jewell. The mania-inducing crossed croissant is served with confit tomato and mustard cabbage.

The sausage has been cold-smoked and seasoned with garlic and coriander. Made from three of Neil’s favourite meats: pasture-reared bacon, waygu beef and Charlie’s pork – “It doesn’t get any better than this,” said the Charcuterie King.

Some didn’t think it was possible. Until that first bite.

Come and join The Croiss Dog Cult at Le Quartier Lounge Bar!

Posted by: Susan Huxter
Posted in: Le Quartier Lounge Bar, Neil Jewell,
comment-notesComments: 0


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