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How To make Cape Beaujolais's Fine Fish Marinade
FOR POULtrY, LAMB, FISH:
1/2 c Dry white wine
1/2 c Soy sauce
1/4 c Water
2 T Light brown sugar
1 Small white onion; minced
1 Small garlic clove; crushed
1/8 t Hot pepper sauce
1/4 t Freshly ground pepper
Combine all ingredients in a bowl. Makes about 1-1/2 cups
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Welcome back to another of our cook & wine review videos. Today I cook 'Yemista' which are basically vegetables stuffed with mince & rice. This is a popular meal in the eastern Mediterranean and I use flavours which are favoured in Cyprus.
I stuff courgettes, onions, bell peppers & tomatoes flavoured with ground beef, rice & onion flavoured with mint, cinnamon & parsley and pair this with a South African Chenin Blanc.
Th wine is from the Swartland which is a region in the Western Cape
Province some 25miles north of Cape Town. It has become the second most exciting and innovating wine region in South Africa only second to Stellenbosch. The area predominantly grows Chenin Blanc & Syrah(Shiraz).
The Chenin Blanc I chose today is the Kumala Reserve Chenin Blanc. The word 'Kumala' derives from local dialect meaning to do things differently.
The wineries note on the label states... WERE KUMALA AND WERE SOUTH AFRICAN. A PROUD NATION THATS ALL ABOUT VARIETY.
The wine did not disappoint and complimented the meal perfectly.
#Cheninblanc #yemista #cooking
Ingredients
for 12 vegetables from peppers, tomatoes, courgettes, aubergine or onions
500 gr beef mince
3 onions diced (if using courgette or aubergine put 1 less onion and dice the pulp you removed)
300gr rice
1.5 tsp ground cinnamon
1 table sp dried mint
1 cup chopped fresh parsley
200ml passata
400 ml chicken or veg stock
salt and pepper to taste
olive oil
If you don't stuff tomatoes then add 300 grr tinned chopped tomatoes to replace the tomato pulp
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