- February 27 2019
- Consol
- Celeb Feasts Recipes
- Week 8
- Difficulty: Medium

Starter – Cheese Fondue
300g cheddar, grated
4 tbs flour
1 large garlic clove
¾ cup Nederburg Winemaster’s Reserve Sauvignon Blanc
¼ tsp freshly grated nutmeg
For dipping:
Toasted ciabatta bread cubes
Carrot sticks
Cherry tomatoes
Directions
- Toss the cheese with the flour.
- Rub the interior of a medium saucepan with the peeled garlic then place over medium heat and add the wine.
- Bring to a simmer and add the cheese mixture, one handful at a time.
- Stir in the nutmeg.
- Stir over low heat until smooth and cheese is melted.
- Transfer the cheese mixture to a fondue pot and you are ready for dipping.
- Continue to stir frequently.

Main – Curried Lamb Shanks With Fragrant Rice And Pickled Vegetables
Serves 4
For the curried lamb:
4 lamb shanks
Salt and pepper
3 tbs oil
2 onions, sliced
1 dried chilli (or ½ tsp dried chilli flakes)
1 star anise
2 cardamom pods
3 sprigs thyme
3 garlic cloves, chopped
2 tsp ginger paste
2 tsp ground cumin
1 tbs ground coriander
1 tsp chilli powder
2 tbs curry powder
300g tomatoes, chopped
600ml lamb or beef stock
For the fragrant rice:
2 cups basmati rice
1 tbs oil
1 cinnamon stick
1 tsp black mustard seeds
3 cardamom pods
1 tsp turmeric
2 tsp salt
4 cups boiling water
For the vegetable pickle:
½ cup white wine vinegar
4 tbs castor sugar
½ tsp salt
2 carrots, peeled and sliced
4 radishes, sliced
½ cucumber, deseeded and sliced
Directions
- Season the lamb with salt and pepper.
- Heat oil in a pot, then add the lamb and brown on high heat until golden on all sides. Set aside.
- In the same pot, add the onions, chilli, star anise, cardamom and thyme, then cook on medium heat until onions are soft, golden and caramelized.
- Turn the heat down to low, then add the garlic, ginger, cumin, coriander, chilli powder and curry powder. Cook the onions and spices gently for 6-8 minutes, stirring occasionally.
- Add the pureed tomatoes and stock, then bring to a boil.
- Return the lamb shanks to the pot, then turn heat to a gentle simmer, cover and leave to simmer for 3-4 hours or until the lamb shanks are tender and falling off the bone.
- Rinse the rice under cold water, then drain.
- To a cold pot, add the oil, mustard seed, cinnamon stick and cardamom, then place onto a medium heat.
- Once the mustard seeds begin to pop, add the drained rice, then stir to coat the grains in the oil.
- Add turmeric, salt and water, then bring to the simmer. Cover and leave to cook until the water is all absorbed.
- Remove from the heat, then leave to steam for 5 minutes.
- Fluff the rice using a fork.
- Whisk together the vinegar, sugar and salt until dissolved
- Add the sliced vegetables to the pickling mixture, then mix well.
- Leave to sit for at least 30 minutes before serving.

Dessert – Red Wine And Plum Sorbet
2 cups Nederburg Merlot
2 cups white sugar
2 egg whites
8 plums pureed with ½ cup Nederburg Heritage Heroes The Brew Master
30 ml vodka
Juice of 1 lemon
Directions
- In a pot over medium heat, combine wine and sugar then stir until dissolved.
- Boil syrup for 10 minutes.
- Whisk egg whites to soft peak, then slowly add the syrup while whisking. Beat until stiff and glossy.
- Mix together plum puree, vodka and lemon juice.
- Fold meringue into the plum mixture.
- Pour into a glass pyrex dish with a lid and freeze for at least 3 hours.
- Remove from the freezer 30 minutes before serving.
All products available at the Consol shops