Bradswine.com introduces SAAM Mountain Cabernet Sauvignon 2011. Paarl, South Africa

Third part in a wine tasting series by www.bradswine.com

Skins and juice are fermented together and mixed four times per day to ensure maximum colour and flavour is extracted. Pressing of the skins starts when the tannin/fruit balance is optimal. Malolactic fermentation takes place in two and three year old French oak and is then aged for a further six months. Deep purple in colour, with lovely plum and chocolate aromas. Rich, ripe fruit flavours with a hint of vanilla on the palate and a long finish. A perfect match with meaty pastitsio. Available on www.bradswine.com.


Brad’s Gourmet Recipe:

Pastitsio


Ingredients:


1 kg macaroni noodles


Bechamel sauce:


50 gms butter


30 gms onion, diced


50 gms flour


600 mls milk


3 egg yolks, beaten


dash nutmeg


salt and pepper to taste


 


Meat sauce:


100 gms butter


50 gms garlic, chopped finely    

200 gms onion, finely diced


700 gms ground beef


1 kg tomatoes, peeled and chopped finely


2 tbsp. tomato paste


½ tablespoon cinnamon


salt and pepper to taste


200 gms mozzarella cheese


200 gms parmesan cheese



Pastisio


Method:


Heat oven to 200 degrees. Cook the macaroni in plenty of water, some olive oil and salt until soft but firm (al dente), drain well and sprinkle with olive oil to stop pasta sticking together. Heat butter in frying pan, add garlic and onion and sauté on low heat until soft. Add meat and brown, then add the tomatoes, tomato paste, herbs and spices. Cook gently for twenty to thirty minutes then season. To this meat sauce, once cooled, add the macaroni.

In a separate pan, to make the béchamel sauce, melt butter and add onion, cook until soft on low heat. Add flour and take off heat, mix flour into a paste, then add the milk a little at a time, cook on low heat stirring all the time until sauce thickens. Once thick, add nutmeg, season and take off heat. After cooling, add beaten egg yolks and stir in well. Stir in all cheese. In a baking tray, layer the meat and macaroni sauce then on top put the cheese sauce. Bake for thirty to forty minutes or until brown.

While the macaroni is baking, go online to www.bradswine.com and order some wine to thank Brad for spending time in helping you with this recipe by sending him some business. Serve macaroni piping hot with french garlic bread and the SAAM Cabernet Sauvignon 2011 that is available on www.bradswine.com.

Watch Bradley Mitton talk about the wine:





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