Reward yourself with a Roodeberg winter red wine reunion

Reward yourself with a Roodeberg winter red wine reunion
Winter is red wine season and a good reason to rediscover Roodeberg, South Africa’s iconic red blend that has been bringing friends together since 1949.

The stuff of legends, this full-bodied red is the perfect fire side quaffer. Roodeberg’s rich heritage and colourful tapestry of wine folklore, has seen this classic Cabernet Sauvignon driven red evolve from the master’s original blend to an accessible, contemporary wine in step with changing tastes and lifestyles.

The current 2016 vintage erupts in your glass with aromatic layers or cranberries, spicy dry herbs and fruitcake with whiffs of cinnamon and dark chocolate. The palate is well rounded with nuances of cedar oak supported by juicy tannins that linger long after the last sip.

A true South African original that has stood the test of time, Roodeberg loves hearty winter stews and roasts and is a perfect fit with your favourite meat on the braai. Chef Mynardt Joubert, who knows a thing or two about local food heritage, shares his Kudu burger recipe as the perfect winter taste partner for Roodeberg. Dads will love this as a Father’s Day treat or round up your friends for a Roodeberg winter red wine reunion.

During June and July, Roodeberg is rewarding wine lovers who purchase this trusted red in leading outlets. There’s the Reunion on Réunion grand prize of a 7-day island adventure of a lifetime, as well as 350 fabulous quality wine accessories supplied by Yuppiechef. Look out for the Roodeberg necktag competition and make sure you get your share of Roodeberg rewards this winter.

Roodeberg red is available country wide and retails at around R85 per bottle. Catch all the action by joining the Roodeberg community on Facebook or follow @Roodeberg_Wine on Instagram and Twitter.

__________________________________________________________________
Issues by: GC Communications
Contact: Gudrun Clark
Tel: 021-4620520
Email: gudrun@g-com.co.za

On behalf of: Roodeberg
Contact: Hannes Spangenberg
Chef Mynardt Joubert’s Kudu Burger
“Making homemade burgers is something that I grew up with and for the most part this is my mother’s recipe. Making Burgers with Kudu mince works really well, is affordable and matches perfectly with Roodeberg Red. It is also good to feed the masses and a fun activity for the whole family to get involved in. Making your own buns or “Askoeke” is even more fun and gives an incredible taste to the burgers. This recipe is from Aunt Nellie from Oudtshoorn.”

Prep time 30 minutes
Cooking time 15 minutes
Servings 8 – 10 burgers

Ingredients:
Patties
• 1 kg Kudu or Beef mince
• 500 g pork mince
• 2 large red or white chopped onions
• 60 g chopped parsley
• 100 g tomato paste (2 packets)
• 1 carrot, grated
• 1 cup breadcrumbs
• 2 extra large eggs
• 1 tablespoon NOMU African rub
• 1 teaspoon scorched coriander
• Salt and pepper

“Askoek” – makes 10 – 12
• 1 kg Flour
• 50 ml Canola oil
• 1 packet instant dry yeast
• 1 tablespoon sugar
• 1 tablespoon salt
• 450 ml lukewarm water

Method
Patties
1. Mix all the ingredients together and divide the mixture into 10 balls. Roll the patties, wrap in cling wrap and let it rest in the fridge for at least an hour.
2. Fry in a pan with a little oil or on the open fire until medium cooked and allow to rest.

“Askoek”
1. Put the flour in the middle of a large mixing bowl and make a well in the centre. Place yeast, sugar, oil and salt in the flour mixture and form a well again.
2. Pour the water little by little in the middle of the well and mix flour slowly until all water is used. Knead the dough for approximately 5 to 10 minutes until soft and elastic. Cover the dish, place in a warm place and let it rise until double in volume.
3. Remove dough and gently roll out on a floured surface to about 2 cm thick. Cut into squares. Leave a little to rise again and place directly onto moderate coals, covering the top with a layer of the warm ash. Bake until they sound hollow to the touch.
4. Dust off the ash before serving.

Serve the burgers with green leaves, cucumber spaghetti, caramelised onions and spicy mayonnaise on top of an “askoek.”

 

 

 

Roodeberg and kudu burger HR

 

 

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