Celebrating Heritage Day | Roodepoort Record

Muriate, the historic property established in 1685 within the lovely Knorhoek Valley north of Stellenbosch, is among the oldest farms in South Africa.

Annatjie Melck, chatelaine of Muratie, a well known character and a extremely acclaimed foodie, collectively along with her daughter-in-law Kim Melck, an completed cook dinner, have ensured that Muratie’s meals and wine custom is embodied in Muratie’s common Farm Kitchen Restaurant. The pair have shared two of their favorite recipes for us, to make and revel in this Heritage Day … Waterblommetjie Bredie and Sluggish-Braised Karoo-Model Lamb Shanks. What’s extra, happy with their heritage, they’ve shared the tales behind the 2 wines they recommend you get pleasure from with you meal.

Waterblommetjie Bredie – to serve with Muratie’s Laurens Campher White Mix

Waterblommetjie Bredie is a conventional Cape gem that was first ready by the Khoikhoi individuals. Cooked sometimes with lamb, the waterblommetjies (‘little water flowers’) develop in dams and ponds within the Cape throughout winter and spring. By lengthy, sluggish cooking, the meat turns into extraordinarily tender, completely complementing the refined but flavourful waterblommetjies and potatoes.

You want:

• 1kg lamb (a mix of flatrib and thick rib)
• 15ml brown vinegar
• Salt and freshly floor black pepper to style
• A sprinkle of nutmeg
• 2 huge onions, roughly minimize
• 2 garlic gloves, finely chopped
• 2,5kg waterblommetjies, totally washed/cleaned
• 500g potatoes, peeled and sliced in wedges
• 250ml heat water
• Lemon wedges for serving

clear the waterblommetjies:

Soak the waterblommetjies in a single day in salt water. Rinse and clear totally, eradicating any sand in addition to any arduous elements from the flowers and the leaves.

To make:

• Sprinkle the vinegar over the meat and flavour with salt, pepper and nutmeg.
• Place the meat in a heavy bottomed pot with a bit water, the onions and the garlic and braise the meat till it’s practically mushy.
• Add the waterblommetjies to the meat and place the potato wedges on prime of that. Flavour with salt, pepper and nutmeg to style
• Add the new water, cowl the pot with the lid and let the stew cook dinner slowly till the waterblommetjies and the potato wedges are mushy.
• Preserve boiling water on standby in case you would possibly want extra liquid, because the stew shouldn’t be cooked dry, and neither ought to it’s like a pot of soup. Don’t stir the bredie throughout the cooking course of.
• Solely stir the bredie previous to serving as a way to combine collectively the waterblommetjies, potato and meat.
• Serve with white rice and lemon wedges

• Good with a relaxing glass of Muratie Laurens Campher. Each wine tells a narrative at Muratie.  The Laurens Campher, Muratie’s flagship white mix pays tribute to the primary proprietor of Muratie, the passionate and decided younger German soldier who fell in love with a slave-girl on the Fort in Cape City. Throughout their 14-year courtship, he continuously walked the 64 kilometres to Cape City and again, a three-day journey, to see his sweetheart Ansela. Ultimately Ansela was emancipated in 1699, whereupon she and Laurens married and, with their kids, settled on the farm. They planted the primary vineyards at Muratie and an oak tree, to bless their marriage, which nonetheless stands on Muratie, as does a small white home, their first house, which as we speak homes the MOK Gallery. This distinctive white mix of predominantly Chenin Blanc with smaller quantities of Sauvignon Blanc, Verdehlo and Viognier, is a chic but intense wine, with attractive stone fruit flavours of peach and apricot, hints of citrus and a recent acidity all wrapped in creamy oak. R189 from https://www.muratie.co.za/wine/buy-wine/

Sluggish-braised Karoo-style lamb shanks – to get pleasure from with Muratie’s Martin Melck Cabernet Sauvignon

As soon as once more, in celebration of native meals, what may very well be extra apt than some scrumptious South African lamb. Right here is Kim Melck’s recipe for her well-known fall-off-the-bone lamb shanks, an enormous favorite at Muratie’s Farm Kitchen restaurant.

You will want:

• 4 x lamb shanks – every ought to weigh about 360g
• Oven roasting bag
• ¼ cup balsamic vinegar
• ½ cup water
• ¼ cup oil
• Medium coarse salt
• White pepper
• Contemporary spring or two of rosemary

To make:

• Pop the 4 shanks into the roasting bag, liberally sprinkle with the coarse salt and white pepper, be beneficiant!!
• Add the water, oil and vinegar to the bag in addition to the rosemary.
• Press any extra air out of the bag and tie with a bag tie or simply knot.
• Lay the cooking bag containing the shanks in an oven roasting pan and roast at 180 levels till mushy to the contact and fantastically brown.
• Serve on a heap of creamy mashed potatoes, with candy carrots on the aspect and inexperienced beans or child peas.
• Much more scrumptious with a glass of Muratie’s Martin Melck Cabernet Sauvignon

This wine honours Martin Melck, patriarch of the Melck clan in South Africa, one of many Cape’s biggest landowners and most influential stock-and wine-farmers. Martin purchased De Driesprong (Muratie) in 1763 and the farm remained within the fingers of his descendants for 134 years, throughout which era the Muratie manor home was constructed. Martin can also be acclaimed for constructing the primary Lutheran Church and neighbouring parsonage, often called Martin Melck Home, in Strand Avenue, Cape City – each Cape Provincial Heritage websites. Classically styled and restrained, concentrated darkish fruit – black cherries, berries and plums -this is a full-bodied and complicated wine, a wine of integration, steadiness and nice size true to its terroir. This authoritative wine will reward cellaring for at the very least one other 6 years.R240 from  https://www.muratie.co.za/wine/buy-wine/ and at choose wonderful wine retailers across the nation.