For hundreds of years humans have made use of herbs and plants to enhance their food, or benefit medicinally. The region of the Cederberg is no different and we owe these unique flavour finds to the Khoi and San of our past. Bring the unique taste of Kagga Kamma, and the Cederberg, home with you, with this fynbos-inspired recipe.
FYNBOS-INFUSED VENISION RAVIOLI WITH A RED WINE SAUCE
- springbok shanks
- 2 onions, chopped
- 2 cloves garlic, chopped
- 750ml rustic red wine blend
- 1 000 good quality stock (venison or meat)
- 2 tablespoons dried kapokbos leaves (or substitute rosemary leaves)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 large carrots, grated
- Fresh pasta, rolled into sheets
Sweat the onions and garlic in olive oil and set aside. Dust the meat lightly with flour and fry in a little olive oil until golden brown all around. Place the vegetables, meat and herbs into a roasting tray (or casserole dish with lid), add 500 ml wine and enough stock to cover everything. Seal the tray or casserole, and roast at 150ºC until the meat is tender (approximately four hours), taking care that the liquid does not all evaporate. If necessary, add boiling water or stock. Remove the meat from the bones, shred the meat finely using a fork, and reserve.
Follow the usual method for making ravioli, using the shredded meat as the filling. (Lay one pasta sheet out onto a work surface. Add spoonfuls of the meat filling, being careful enough to allow a border. Lay the second sheet of pasta over the filling and press gently, being sure to get rid of any air. Use a knife, cookie cutter or ravioli stamp to cut the pieces.)
Strain cooking liquids through a muslin cloth and reduce, skimming regularly, until the liquid has reached a thick consistency. Add a little more wine to taste, allow extra time to cook the wine. If necessary, you can thicken the sauce with potato flour. Adjust seasoning. Add blackcurrant jam if the sauce is too tart.
Cook the filled ravioli in boiling salted water (they’re ready when they rise to the surface); drain and place on a plate.
Stir a few knobs of softened butter into the sauce and spoon over cooked ravioli.
Chef’s note: The ravioli can be frozen and added directly to boiling water without defrosting.
Recipe adapted from https://www.wosa.co.za/ – Oscar Foulkes, Cloof Wine Estate
Kapokbos is a wild rosemary, sometimes also referred to as snow bush for it’s white winter flowers followed by fluffy white seeds. This aromatic plant are used in food, medicine and aromatherapy.
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