Shopping Cart
Get the latest La Motte News

Luxury leftover recipe

So the Christmas table has once again charmed everyone with decadence and delight. Now the table has been cleared, the leftover meats are in the refrigerator and although you thought it would never be possible, you are peckish again.

It is the holidays after all, so why not change that leftover roast into a delicate nibble rather than just going with the normal cold meat sandwich?

Try this recipe from our Cape Winelands Cuisine cookbook (page 55), slightly adjusted to accommodate the Christmas leftovers. The result is delicate individual pies combining leftover roast with luxurious oysters and marrow. They make for the most delicious sunset canapé especially when served with a glass of 2015 La Motte Chardonnay and of course, in the festive season they are unbeatable with a Chardonnay-based sparkling wine like our 2013 La Motte Méthod Cap Classique.

Interesting fact: During Jan van Riebeeck’s time at the Cape, cooking with marrow as a replacement for butter, fat or oil wasn’t seen as the luxury it is today; in fact, it was a favoured ingredient!

INDIVIDUAL OYSTER & MARROW PIE RECIPE

2 kg flaky pastry rolled 4mm thick and cut into 10 x 10 cm squares or 8cm circles.

3 eggs, beaten with 1 tsp water for brushing

200 g butter

1 kg cup beef mince (or leftover roast, shredded)

3 onion, chopped

3 cloves garlic, chopped

2 T sweet smoked paprika

Pinch cayenne pepper

1 tsp chopped ginger

1½ cup white wine

1½ cup sherry

3 tsp fish sauce

1½ cup currants

30 shucked oysters, juices separate

1 cup veal marrow (roasted, removed from the bone and chopped)

Zest of 1 lemon, chopped

1 litre of beef stock

1½ tsp cornflour or potato flour

3 tablespoon chopped parsley

Method

  • Heat a frying pan, brown the butter and add the beef mince, fry until golden, add the onion, garlic, spices and ginger and reduce the heat to low, cook until the onions are tender.
  • Add the white wine, sherry and fish sauce and cook to a glaze.
  • Add the currants, oysters and their juices, marrow lemon zest and beef stock and bring to a boil.
  • Simmer for 5 minutes. Mix the flour with a teaspoon of water, add to the pot and simmer for 5 minutes until thick.
  • Leave to cool, add the parsley.
  • Brush the surface of each pastry square or round with egg, place two heaped tablespoons of pie mix in the centre, fold the pastry over and secure the edges with a pinch.
  • Brush with egg and bake at 220°C for 25 minutes until golden.

Older Post Newer Post