Food to die for from 'Recipes for Love and Murder'

The TV series Recipes for Love and Murder brings a novel by South African writer Sally Andrew to life as the protagonist, amateur detective Tannie Maria, uncovers dark secrets while exploring her culinary heritage. It makes for excellent viewing, a mouth-watering feast filmed in the pictureseque Karoo village Prince Albert. In the words of much-loved South African author Deon Meyer: “Utterly delicious, to the very last morsel.”

And behind the food is Mynhardt Joubert, who plays a pivotal role in the series. As the head food stylist on set during filming in 2021, the award-winning chef ensured each recipe and dish did Tannie Maria, a brilliant amateur cook, justice. It's the type of series that makes you hungry.

As Cathedral Cellar wine ambassador and with first-hand insight into the recipes, Joubert matches his dishes to a trio of wines, bringing hale and hearty meals to the table to beat the icy winter chill.

VEGETABLE SOUP

Wine suggestion: Cathedral Cellar sauvignon blanc

Serves: 6-8

Ingredients:

250g each of sweet potatoes, butternut, red pepper, cauliflower, spinach and leeks

2 stalks celery, chopped

250g onion

15ml (1 tbsp) curry powder

250g rosa tomatoes

30ml (2 tbsp) tomato paste

3 bay leaves

Zest and juice of 2 lemons

250g fresh parsley, divided

50ml olive oil

1 litre vegetable stock

Salt and pepper to taste

Soup noodles, optional

Method:

1. Chop all the vegetables into equal size cubes, about 1cm, retain ⅓ of the mix for later.
2. In a large soup pot on medium heat, soften the onions, leeks and garlic in olive oil till just translucent.
3. Add the celery and red peppers and fry for 3 minutes.
4. Add all the other ingredients (except the retained parsley and lemon zest).
5. Simmer on a low heat for 2 hours.
6. Test for seasoning and turn up the heat to reduce the liquid. Add the retained vegetables and cook for 15 minutes longer.
7. Add the soup noodles and the remaining parsley and remove from the heat.
8. Serve with a splash of good olive oil, lemon zest and juice, and fresh, buttered bread.

MUTTON CURRY

Wine suggestion: Cathedral Cellar Triptych

Serves: 4-6

Ingredients:

1kg mutton neck or shanks, sliced into rounds

250ml (1 cup) flour mixed with 10ml (2 tsp) salt

125ml (½ cup) olive oil plus an extra 75ml (5 tbsp)

2 large onions, chopped

5 cloves garlic, grated

50ml grated fresh ginger

15ml (1 tbsp) ground turmeric

25ml (5 tsp) paprika

3 chillies, chopped

2 medium brinjals, chopped in cubes; salt for 5 minutes, rinse and pat dry

20ml (4 tsp) cumin seeds

15ml (1 tbsp) yellow mustard seeds

6 cardamom pods, cracked

½ cinnamon stick

2 x 400g cans chopped whole peeled tomatoes

50g tomato paste

500ml (2 cups) strong chicken stock

4 large potatoes, peeled and cubed

15ml (1 tbsp) garam masala

250ml (1 cup) fresh coriander, chopped

Method:

1. Prepare the curry 24 hours in advance. This is vital as the meat needs to slow cook, be soft and tender, and have time for the flavour of the spices to develop. Begin by tossing the meat in the flour, salt and pepper mixture until it is well coated.
2. Heat a large saucepan and brown the meat on all sides — do not crowd the pan — this will give the curry an intense deep colour, add loads of meat flavour and help to thicken the sauce.
3. Set the meat aide to rest and into the hot oil add the chopped onions and stir vigorously to loosen all the brown meaty bits. Fry until golden brown, add the garlic and ginger right at the end and cook for about another 3-4 minutes, then remove and set aside. Add the turmeric, paprika, chillies and olive oil to the pan and fry vigorously until all the flavours are released. Add the brinjals and fry until translucent and brown.
4. Place the cooked onion and meat back into the pot and stir through well, then add the cumin, mustard seeds, cardamom pods, cinnamon stick, 2 cans of tomatoes, tomato paste and chicken stock. Heat and stir well until it starts to bubble.
5. Place in a 160C oven for 2 hours. Turn the oven off and let it cool. Leave the curry in the fridge overnight
6. An hour before serving, boil the potatoes in salty water, drain and add to the curry with the garam masala.
7. Place the pot in the hot oven until heated through and the liquid thickened.
8. Season to taste and stir in the chopped coriander. Serve with a tomato, onion and cucumber sambal, with chutney and thick, double-cream minted yoghurt.

CARROT, COCONUT AND PINEAPPLE CAKE WITH BEETROOT FROSTING 

Wine suggestion: Cathedral Cellar Chardonnay

Serves: 10-12 people

Ingredients:

2 cups (400g) sugar

5 eggs

10ml (2 tsp) vanilla essence

375ml (1½ cups) canola

2 ripe bananas (150g), mashed

240g (2 cups) cake wheat flour

5ml (1 tsp) baking powder

10ml (2 tsp) bicarbonate of soda

10ml (2 tsp) ground cinnamon

5ml (1 tsp) salt

750ml (3 cups) grated carrot

200ml desiccated fine coconut

100g almonds, chopped

170g dates, chopped

1 can crushed pineapple, drained

Frosting:

125g (½ cup) butter, softened

250g tub cream cheese

500g icing sugar, sifted

15ml (1 tbsp) beetroot powder, optional

10ml (2 tsp) vanilla essence

100g white chocolate, melted

Fresh flowers

Method:

1. Place the sugar, eggs, vanilla, oil and banana in a stand mixer and whisk until light and fluffy.
2. Sieve the flour, baking powder, bicarb, salt and cinnamon together and add to the wet ingredients.
3. Mix until combined and add the carrots, coconut, almonds, dates and pineapple and mix through.
4. Divide the batter into 2 x 25cm prepared cake tins and bake until a toothpick comes out clean. Allow to cool completely before icing.
5. Whip the butter and cream cheese together until pale and fluffy. Add the icing sugar, beetroot powder and vanilla and whip.
6. While the icing is whipping, pour in the melted chocolate and let the machine run until the frosting has doubled in size. Place in the fridge to firm up before using. 
7. Use to sandwich the cake together and spread over the top, decorating with fresh flowers. 

Catch Recipes for Love and Murder on Showmax.