Wine and Food

by Angie Tieling, October 8 2009

Dombeya at Ginga, Cape Town


This month, we are featuring a dish of their's that chef Chris suggests would be a great match for the Dombeya Samara bordeaux blend.

Be warned- there is a bit of work involved in this one!

Wellington with Caramelised Red Cabbage and Sauce Albafuro
Ingredients
Mushroom Duxelle
50g dried Porcini mushrooms, rehydrated, cubed
200g fresh mushrooms, wiped, cubed
olive oil
1 Tbsp butter
4 shallots or onion, finely chopped
1 Tbsp brandy or whisky
2 Tbsp cream
˝ tsp truffle oil
Maldon sea salt and freshly ground white pepper

Wellingtons
4 x 200g fillet or loin
(beef, ostrich or venison)
2 medium aubergines (brinjals), sliced
oil
salt and pepper
baby spinach
Maldon sea salt and pepper
2 rolls frozen puff pastry
1 egg
sesame seeds

Caramelised red cabbage
1 medium red cabbage, washed and
finely sliced
50g butter
250ml red wine
150ml port
2 Tbsp dark brown sugar
Maldon sea salt and pepper

Sauce Albafuro
200 rich chicken stock
200ml thick cream
75g butter
50g foie gras (optional) or
2 Tbsp soaking liquid from
the dried mushrooms

Garnish
fine beans or asparagus
micro greens (if available)

Mushroom duxelle
Soak dried mushrooms in hot water for 45 minutes until completely soft. Strain off the liquid from the re-hydrated mushrooms (reserve liquid if using for the sauce). If dirty, wipe the fresh mushrooms clean with a cloth, but don't wash them. Chop all the mushrooms into cubes of about ˝ cm. Heat a large frying pan over maximum heat, then add a generous splash of olive oil and fry the mushrooms for 3-4 minutes. Turn down the heat to medium, add the butter and shallots (or onion), and cook until translucent (about 6-7 minutes). Add the brandy to deglaze the pan and cook, stirring, for about 3-4 minutes. Once reduced, add the cream. Stir the mixture for 1-2 more minutes and remove from the heat. Season to taste with truffle oil and Maldon sea salt and pepper while hot. Allow to cool.

Wellingtons
This versatile dish can be made equally well with springbok loin, ostrich or beef fillet. If using beef fillet, cut the fillet in half lengthways and then again widthways to create four portions of about 200g, approximately 12-15cm in length and 6cm in thickness. Refrigerate until needed. Once ready to prepare the Wellingtons, oil, season and then sear the meat very quickly (2 minutes maximum) to brown the surfaces of the meat but not cook it. Reserve.

Make sure the aubergine is at least the length of the fillet portions. Slice the aubergines lengthways to give 8
slices, 1cm thick. Brush aubergine slices on both sides with a little oil, season with salt and pepper and sear in a hot dry griddle pan until lightly charred on both sides (6-8 minutes in total). Once seared, remove and pat dry. Finally, wilt the spinach in a hot pan with a small splash of water. This will take only one to two minutes. Once slightly wilted, immediately remove and gently squeeze out excess water. Squeezing out the water is important to avoid making the pastry soggy. Make the Wellingtons as per p181/Wellingtons and set aside in the fridge until needed.

Caramelised red cabbage
In a large frying pan over a low/medium heat, gently sauté sliced red cabbage in butter for 15 minutes until soft. Add the remaining ingredients and cook until caramelised and the liquid is slightly syrupy, stirring often. Be careful not to over-reduce the cabbage liquid or overcook the cabbage as the sugar will burn. Allow to cool.

Sauce Albafuro
This sauce could not be easier to make! While the meat is cooking, reduce the stock in a saucepan for 5-10
minutes until it becomes more syrupy. Add the cream and cook until the sauce thickens and coats the back of a spoon. Blitz cold butter and pâte de foie gras together (if using). Remove sauce from the heat and vigorously whisk in the butter and foie gras, and season carefully to taste. If you can't manage to get pâte de foie gras then simply add butter and a small amount of the dried mushroom soaking liquid to give a subtle mushroom flavour to the sauce. Avoid any pieces of grit which may sink to the bottom of the mushroom liquid. Either way it's a rich simple sauce.

To serve
Pre-heat oven to 190şC. Brush the Wellingtons all over with beaten egg and sesame seeds just before baking. Place on greased baking tray and bake for between 18-24 minutes (for medium rare). The pastry should be golden brown when cooked. Whilst the Wellingtons are in the oven make the sauce and re-heat the red cabbage. Take the Wellingtons out once cooked and rest for 5-10 minutes. Blanch asparagus or beans in salted water until al dente. Strain and brush with butter, Maldon sea salt and pepper. Serve immediately, garnished with micro greens.


Click here to go to Dombeya Wines website.