Latest recipes from La Motte

Chef Eric's Cassoulet

With a traditional focus and chef's touch, Chef Eric Bulpitt's Cassoulet is based on the Castelnaudary-style with a crunchy bread crumb topping.  Chef Eric's Come-together Cassoulet (serves 12) Ingredients DUCK CONFIT 6 duck legs 6 Tbs salt 4 sprigs thyme 4  garlic cloves, smashed 1 Tbs black peppercorns 2 oranges, zest only 500 g duck fat Prick...

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Cellarmaster Edmund's Cassoulet

Cassoulet is France plats à partager (dish to share) and it is this wonderful spirit of sharing that Cellarmaster Edmund Terblanche experienced when, as a young and hungry winemaker in France, a Frenchman shared a plate of Cassoulet with him. Since that experience he has been trying his own hand at making Cassoulet using local ingredients - he has...

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All that is French and Fabulous

The Franschhoek Bastille Festival is an annual highlight celebrating the beautiful Franschhoek Valley’s joie de vivre and the love for food and wine we inherited from the French Huguenots who settled here many years ago. Unfortunately, as with so many of the things we enjoy, Covid is preventing the normal festivities this year, but that does not prevent us...

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Recipe for Salad of glazed butternut, fig, pomegranate & blue cheese

Salads have found a new lease on life. No longer are they only iceberg lettuce tossed with tomato and cucumber! No, today's salads contain anything from raw to cooked, vegetable to fruit, meat, dairy and lovely textures in the form of croutons or nuts. With their delicious complexity of flavours, salads have their own demands when...

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Coq Au Vin Pie Recipe

Coq au vin pie The iconic French chicken stew, coq au vin, is a delightful chicken dish with red wine, mushrooms and onions. Inspired by the 2018 La Motte Millennium, The Food Fox, Ilse van der Merwe turned this traditional French stew into a scrumptious (boneless) pie with a royal homemade sour cream pie crust. ...

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Steamed Pork and Prawn Dumplings (Siu Mai) Recipe

Steamed Pork and Prawn Dumplings (Siu Mai) Recipe by Hein van Tonder Makes 14 - 16 dumplings Ingredients 2 dried shiitake mushrooms, soaked in hot water for 30 minutes 200 g coarsely chopped pork loin or skinless belly (or substitute with pork mince) 1 Tbsp finely chopped fresh ginger 1 spring onion, the white part,...

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Old fashioned spiced Pumpkin tart

Old fashioned spiced Pumpkin tart Serves 6 – 8 Ingredients: Base: ½ cup toasted cashew nuts ½ cup bread crumbs 3 g ground cumin 30g melted butter, (beurre noisette) Maldon salt to season Mix together and press down in a buttered 21 cm springform cake tin. Bake in 150 ˚C oven for about 10 min,...

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Mosbolletjie recipe for Harvest time

Must is one of the wonderful products of the wine grape harvest that does not only have a rich history but is also a versatile seasonal ingredient in many recipes – even in the modern-day kitchen. It has been a popular ingredient in cooking since ancient times and it was probably the French Huguenots who...

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Blueberry & Macadamia Nougat

Did you know that Champagne-style sparkling wines such as the South African Méthode Cap Classique can be exceptional with food? Obviously delicious on its own, it typically shines with luxury seafood, decadent pastries, traditional apple tart and especially creamy breakfasts such as Eggs Benedict or an omelette with luxurious truffle oil and soft cheese! It...

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Wintery Coq Au Vin

With Syrah such a versatile food partner, it is a reliable choice when you are looking for a red wine friend for dinner. It goes well with the smokiness of a barbeque, the sweetness of marinades, the flavour and spice of mild curries, the fattiness of lamb and the earthiness of game and mushrooms -...

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