Beyers Truter minced alikreukel in pinotage with Frank’s saffron rice recipe.
Ingredients
5 alikreukels [giant periwinkles]
canola oil
1 sweet red onion, finely chopped
2 cloves garlic, chopped
salt and freshly ground black pepper
250 ml dry Beyerskloof Pinotage Rosé ('or our Rosé Brut')
lemon wedges for serving
Saffron Rice
50 ml olive oil
½ onion, chopped
1 clove garlic, crushed
a pinch of saffron
a pinch of turmeric
1 litre hot water
250 ml raw Basmati rice
a knob of butter
Recipe
Serves 1 (main portion) or 2 (starter portion)
Cook the alikreukels in their shells in boiling water for 30 minutes. Shake them out of their shells and reserve the white meat. Allow cooling. Mince with a traditional meat mincer or a Braun 450 and set aside.
In a saucepan with a lid, heat a little canola oil and saute the red onion. Add garlic, give it a stir and then immediately add the minced alikreukels and fry lightly for a few minutes until heated through. Season with salt and pepper. Add wine, cover with the lid and steam over low heat for 20-30 minutes.
Meanwhile, make the rice. In a separate saucepan with a lid, combine the olive oil, onion, and garlic and saute until just glassy. Mix the saffron and turmeric into the not water and add that and the rice to the saucepan. Cover with the lid and cook over high heat until the water has been absorbed. If the rice is not yet done, add more hot water and continue to cook.
Once the alikreuk is ready, remove the lid and, depending on the desired consistency of the sauce, either continue steaming for a little while longer or remove from the heat. Allow cooling slightly. Once the rice is ready, add a knob of butter, mix in and serve with the alikreuk and a wedge of lemon.
Wine Pairing
Beyerskloof Pinotage Rose or Beyerskloof Chenin Blanc Pinotage ('chilled')
The legal daily diving quota is five alikreukels per person.
Saffron rice recipe courtesy of chef Frank Menezes at Beyersklooi's Red Leaf Restaurant
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