These doughnuts from Chef Nti Ramaboa are to die for. Savour them with Nederburg’s famous Baronne red blend.
Nederburg has teamed up with queen of Afrofusion cuisine, Chef Nti, who’s dreamed up some exciting new flavour-popping kasi recipes to mark the 50th anniversary of the winery’s much-loved red blend, Baronne. The popular Cabernet Sauvignon/Shiraz blend, launched in 1973, remains a great Mzansi favourite.
Chef Nti has been inspired by the wine’s succulent, smooth spiciness, and mouth-filling palate to develop a suite of new-generation, street-style dishes.
These “dang! they’re delicious” doughnuts from Chef Nti Ramaboa are to die for. Light and pillowy on the inside and crispy on the outside, when given this special sweet and sour treatment, they’ll satisfy all your cravings. A sweet but tangy, tingling of atchar, lemon and lerotse, it’ll have your tastebuds running riot. And to step up the level of celestial sensation, savour with a glass of Nederburg’s famous Baronne, a Cabernet Sauvignon and Shiraz blend, that’s celebrating its 50th birthday this year.
Recipe: Lerotse aMagwinya
Served with lerotse chutney, coconut atchar mousse and lemon sugar.
Paired with Nederburg Baronne 2022
Ingredients
Lerotse purée
1 cup cubed lerotse (or cantaloupe melon as a substitute)
aMagwinya
- 1 cup self-rising flour
- ½ cup plain whole milk yogurt or vanilla yogurt
- ⅓ cup lerotse purée (or cantaloupemelon purée as a substitute)
- Vegetable or olive oil for frying
Coconut atchar mousse
- 2 tbsp olive oil
- 1 cup vegetable atchar
- ½cup coconut milk
Lemon sugar
- 2 cups granulated sugar
- 2 lemons
Lerotse chutney
- 1 tbsp olive oil
- 3 cups lerotse (or cantaloupe melon as substitute)
- 2 red onions
- 1 lime, grated peel and juice
- 1 thumb-size knob of fresh ginger, grated
- 150ml apple cider vinegar
- 2 tsp cumin
- 2 tsp yellow mustard seeds
- 200g sugar
- 1 fresh chili
- 2 dried chilis
Method
Lerotse purée
Bring a large pot filled about ¼ full of water to a vigorous boil. Add in enough lerotse(or cantaloupe melon) to fill the pot, and then cover. When the volume reduces, add more, and continue this process until all the lerotse (or cantaloupe melon)pieces have been added into the pot. Reduce the heat to a gentle simmer, and cook for about half an hour, or until the lerotse (or cantaloupe melon) can be whisked to a smooth consistency. Lerotse has a neutral flavor when raw, but it imparts a unique flavor to the dish when cooked. Drain any water, add to blender, make into a fine purée and set aside.
aMagwinya
Add oil to a medium saucepan, about5cm. Bring to medium heat, around 170°C. In a medium mixing bowl, add flour, yogurt, and lerotse purée (see method below). Mix with a spatula until yogurt and flour are fully mixed. Thedoughshouldbesticky. Once oil has reached the correct temperature, scoop dough using ice cream scoop. Smooth the surface of the scoop, removing any excess dough (this helps to keep the doughball round). Gently release the dough ball into the heated oil. Repeatwithremainingdough. aMagwinya will float to the surface so only put in enough to fill the surface area. If they sink and get stuck to the bottom of the pan, make sure to quickly release it from the bottom with a kitchen frying utensil. Cook aMagwinya until golden brown, flipping halfway through. Remove from oil and place onto a plate lined with paper towel to soak up excess oil.
Coconut atchar mousse
Add atchar to a blender, with the olive oil and coconut milk. Blend until very smooth and fluffy (2 to 3 minutes). If necessary, add more coconut milk 1 tbsp at a time (or olive oil ½ tbsp at a time) until frothy. Serve warm.
Lerotse chutney
Add olive oil to a pan over medium heat and gently fry the chopped onion together with lime (zest and juice) and the spices. Let it cook for 10 minutes and then add the lerotse (or cantaloupe melon) in cubes. Let it cook for another 10 minutes, mixing now and then. Add the vinegar and sugar and let cook slowly for an hour. Pour into clean glass containers, close the lids and let it cool upside down. Store in a cool, dark and dry place. Will conserve for at least two years. Let it rest for two weeks before using.
Lemon sugar
Wash and dry the lemons. Carefully remove the zest (skin), using a serrated vegetable peeler. Remove only the bright yellow part, not the bitter white pith underneath. Put the sugar and zest in a food processor and pulse to combine. Then process until the zest is fully incorporated into the sugar. This will take under a minute. Take a look, the sugar should fragrant, moist, and pale yellow. If you see chunks of zest, process a little longer. Fine bits of zest are fine. Usesugar right away for freshest flavour, or store in a ziplock freezer bag in the refrigerator and use promptly.
To serve
Place the aMagwinya in a little heap, drizzle with the lemon sugar and serve with lerotse chutney and coconut atchar mousse presented in individual bowls
