Tag Archives: South Africa

Navarin of Lamb with Beaujolais, preceded by Sauvignon

Posted on July 9, 2011 by physicsman

Navarin of lamb is a favourite summer recipe, though it is a modest dish, hiding its considerable merits under an unprepossessing appearance. It needs young, tender lamb, and careful addition of vegetables as it cooks. If you want to preserve … Continue reading →

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Lamb Curry and Chenin Blanc

Posted on May 5, 2011 by physicsman

The curry is a very mildly spiced one very much in the Mughal style, chunks of lamb in a lot of yoghurt sauce and served with smoked aubergine (frozen after the barbecue session a week or so ago) and naan … Continue reading →

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Beef Salad with two Riesling-alikes

Posted on March 7, 2011 by physicsman

We are nearing the end of the season for winter roasts but let’s revel in it while we can. Yesterday’s pink beef, sliced as thin as I can manage, makes a wonderful winter salad. To go with it I though … Continue reading →

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South African Chenin with Spicy Indian

Posted on July 7, 2010 by physicsman

We eat quite a lot of Indian food, often from Julie Sahni’s recipes or in Mughal style. That means delicate and often complex spicing rather than the blistering heat of some South Indian cuisine. So wine is a real option … Continue reading →

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