With the Rugby World Cup now in the knock out stages every game becomes a must win.
This weekend, South Africa faces Wales in a quarter-final showdown that will see the winner face either France or New Zealand.
When it comes to food, Wales and South Africa have one thing in common - their beautiful lamb. So we feel that our food and wine pairing World Cup has to celebrate this.
Treat your friends and family this match day to a beautiful slow roasted leg of lamb served with Welsh Rarebit Cauliflower and braised leeks.
The perfect wine partner for this occasion is the De Grendel Rubaiyat 2013. What better way to celebrate than to be drinking this beautiful flagship wine while enjoying these amazing Welsh dishes.
WELSH RAREBIT CAULIFLOWER
4 Tbsp butter
4 Tbsp flour
2 tsp English mustard
2 Tsp Worcestershire Sauce
1 cup of a dark beer (not Guinness)
1½ cups of heavy cream
12 oz strong cheddar cheese
4 drops Tabasco sauce
Season to taste
1. In a saucepan over low heat melt butter and whisk in the flour. Cook continually, stirring for 2-3 minutes. Do not brown the flour.
2. Whisk in mustard, Worcestershire sauce and season.
3. Add beer and whisk.
4. Pour in cream and cheese, keep whisking and cook for 5 minutes then stir in hot sauce.
5. Pour over your blanched cauliflower and gratin it under a hot grill until golden brown.
4 medium leeks
2 Tbsp unsalted butter
Freshly ground black pepper
½ cup chicken stock
½ teaspoon fresh thyme leaves, finely chopped
1½ tsp Italian parsley, finely chopped
Season to taste
1. Bring a medium saucepan of salted water to a boil over high heat.
2. Trim and remove the root ends and dark green tops of the leeks. Halve the leeks lengthwise and rinse under cold water to remove any dirt between the layers. Add the leeks to the boiling water, lower the heat, and gently boil until they are tender, about 4 minutes. Drain in a colander and set aside.
3. Melt the butter in a large frying pan over medium-high heat until foaming. Add the drained leeks, season with salt and pepper, and cook on the flat side until they begin to brown, about 4 minutes.
4. Add the broth and thyme and continue to simmer until the liquid has nearly evaporated, about 2 to 3 minutes.
5. Stir in the parsley and serve immediately.
Serve these two side dishes with James Martin’s perfect slow roast leg of lamb recipe.