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:
- Chop all the vegetables into equal size cubes, about 1cm, retain ⅓ of the mix for later.
- In a large soup pot on medium heat, soften the onions, leeks and garlic in olive oil till just translucent.
- Add the celery and red peppers and fry for 3 minutes.
- Add all the other ingredients (except the retained parsley and lemon zest).
- Simmer on a low heat for 2 hours.
- Test for seasoning and turn up the heat to reduce the liquid. Add the retained vegetables and cook for 15 minutes longer.
- Add the soup noodles and the remaining parsley and remove from the heat.
- 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:
- 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.
- 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.
- 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.
- 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.
- Place in a 160C oven for 2 hours. Turn the oven off and let it cool. Leave the curry in the fridge overnight
- An hour before serving, boil the potatoes in salty water, drain and add to the curry with the garam masala.
- Place the pot in the hot oven until heated through and the liquid thickened.
- 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:
- Place the sugar, eggs, vanilla, oil and banana in a stand mixer and whisk until light and fluffy.
- Sieve the flour, baking powder, bicarb, salt and cinnamon together and add to the wet ingredients.
- Mix until combined and add the carrots, coconut, almonds, dates and pineapple and mix through.
- Divide the batter into 2 x 25cm prepared cake tins and bake until a toothpick comes out clean. Allow to cool completely before icing.
- Whip the butter and cream cheese together until pale and fluffy. Add the icing sugar, beetroot powder and vanilla and whip.
- 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.
- Use to sandwich the cake together and spread over the top, decorating with fresh flowers.
Catch Recipes for Love and Murder on Showmax.
