Sunday lunch: 3 fine-dining recipes paired with Steenberg wines

1. Heat the stock in a pot to a simmer.
2. In a second pot, sweat the onions and garlic in a little olive oil for 3 minutes without colouring. Add the rice and chopped artichokes and cook for a further 2 minutes or until the rice starts to become slightly translucent on the edges.  Add the wine and stir until the rice thickens and half the wine has evaporated.
3. Turn the heat down, gradually add the stock ladle by ladle. Stir occasionally. As the rice thickens up add more stock, you do not want it to get too thick. Cook for 15 – 20 minutes until the rice is cooked. (The grains should be white in colour but have a firm centre).
4. Add the butter, peas, herbs and parmesan. Season to taste. If you find the rice is a bit thick, thin it down with a bit of stock or boiling water if you have used all your stock.
5. To serve, crumble the goats’ chevin over the top and enjoy with a glass of Steenberg Rattlesnake Sauvignon Blanc.

Pork belly

1. Combine the fennel seeds, pinch of dried chilli and Maldon salt to make a salt rub for the pork belly.
2. Score the rind of the pork belly with a sharp knife.
3. Rub both the skin and flesh side of the pork belly with a little olive oil and season with salt rub (add more Maldon salt if you like salty crackling), making sure the oil and salt penetrate the scores.
4. Place the pork belly on a wire rack inside a baking tray and cook at 240°C until the rind crackles and is golden brown for 30-40 minutes.
5. Turn the oven down to 180°C and cook for 20-30 minutes or until the meat is soft with no resistance when you insert a skewer.
6. Once cooked, let the roast rest for 10 minutes before slicing.

Chardonnay and Pink Peppercorn jus

1. Caramelise the sugar until a deep golden brown, but not burnt. Add the wine and bring to the boil, add the stock and pink peppercorns.  Bring to the boil and reduce until you have about 300ml of liquid.  Blend and strain into another pot.
2. Return to the heat, add the butter, thicken with corn flour and season with salt.

1. In a bowl whisk the vinegar, honey and thyme together. Gradually add the oil while continuously whisking. Season with salt and pepper.
2. Combine the slaw ingredients with the raspberry vinaigrette about 15 minutes before serving.

Serve a piece of pork belly on mash potato, pour the sauce next to the pork belly, and serve with the slaw. Enjoy with a glass of Steenberg Chardonnay.

1. Whisk eggs and sugar until light and creamy, add the chocolate and butter.
2. Fold in the flour. Pour into round moulds and freeze.
3. Once the sphere is frozen, coat with flour, followed by egg, followed by bread crumbs. Repeat the process.
4. To Serve: Deep fry the chocolate sphere in 180°Celsius oil until golden. Serve on the strawberry salad with a scoop of vanilla ice cream.