30 Aug

A while ago we cooked what I dubbed to be the South African version of spaghetti and meatballs. It was delicious, and got me thinking that it would be great to do a range of international dishes with a South African twist. Milk tart crème brûlée, anyone?

This weekend, without specifically meaning to, we added another dish to the list.

We still need a proper name for it, but basically it was coq au vin, a l’Afrique du Sud. We followed Julia Child’s coq au vin recipe.

Instead of chicken we used guinea fowl from Frankie Fenner, which has a great taste [and does not just ‘taste like chicken’]. I’d never had it before, and I have to say I like the texture and taste. The skin is very fatty, though, and doesn’t crisp up like chicken. But I thought the guinea fowl was a delicious alternative for this dish!

Instead of bacon we used buffalo sausage, also from Frankie Fenner. Firm, and absolutely packed with flavour, I think this is a new favourite of mine. Absolute must-have for any meat and cheese platter!

And instead of cognac we used good ol’ brandy. We also used Wolftrap, since it is the red wine we will be serving at our wedding.

And just in case we weren’t feeling ‘local is lekker’ enough, we added some NoMU fond, since NoMU makes all food better.


The  result: an interesting, tasty dish which we devoured in one go, and slept off with a good two-hour Sunday afternoon nap. Nothing better.


One Response to “”

  1. Jaclyn August 30, 2012 at 7:25 pm #

    I just love this! Well done, you two.

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