In celebration of the 2018 Tour de France, well-known wine-and-food-pairing expert Katinka van Niekerk has devised a series of French-inspired recipes to reflect cuisine and ingredients authentic to the regions through which the cyclists will ride. This “flight of fancy” culinary journey following the route of the 2018 Tour de France showcases 11 yummy recipes, each presented with a matching Nederburg wine.
The Tour de France is known as the world’s most iconic road cycling race. Now in its 105th year, the 2018 race is made up of 21 stages and will cover a gruelling distance of 3 351 kilometers. It runs from 7 to 29 July.
Bretagne (Brittany) :11 July
A centre for top-quality seafood, in the form of a regional classic: fish in Sauce à l’Armoricaine, a traditional recipe from coastal Brittany where it is most commonly prepared with shellfish, or used to flavour firm, white-fleshed fish such as monkfish. Armorique is the ancient name for the northern region of Brittany where the coast is called les Cȏtes d’Armor.
Fish in Sauce Armoricaine
1¼ kilogram fresh, firm, white-flesh fish such as monkfish or yellowtail, cut into medallions
Plain, white flour
50 grams good quality salted butter
3 tablespoons olive oil
50 ml brandy, warmed
2 cloves of garlic
1 white onion
2 shallots (or use more onion if unavailable)
1 standard tin of tomato purée
1 tablespoon tomato paste (concentrate)
250 ml fish stock
Half a bottle of dry white wine
Small pinch of cayenne pepper
Dried, mixed herbs (or use a mix of parsley, thyme and bay leaves), to taste
A handful of fresh coriander
4 threads of saffron
Salt and pepper to taste
Juice of half a lemon
Coat the fish medallions lightly in flour. In a heavy-based or cast-iron saucepan, melt the butter and add the olive oil so that the butter does not burn. Place the fish medallions in the pan, add the warmed brandy, and ignite to flambé. Take the pan off the heat, place the fish in a separate dish, and put it aside to rest.
Finely dice the garlic, onion and shallots and cook gently in the flambéed saucepan until golden brown. Add the tomato purée and tomato paste, the fish stock, white wine, cayenne, and the dried herbs. Simmer gently until the sauce has reduced, thickened and concentrated in flavour, for at least 20 minutes.
Finally add the pieces of fish to the sauce in the pan and cook for only a further 5 to 7 minutes. Just before serving, add the fresh coriander, saffron, salt and pepper. Serve with rice and sprinkle with lemon juice.
Now, close your eyes and pour yourself a glass of Nederburg Heritage Heroes The Anchorman Chenin Blanc, and imagine yourself in the town of Brest on the coast of Brittany!
Before leaving Bretagne (Brittany) (12 and 13 July)…
Don’t travel further without eating a traditional Breton galette. Family of the crêpe, but made with buckwheat, they feature a variety of fillings, from eggs, smoked meats and cheese to shellfish and vegetables. The galette makes for a lunch that is both rustic and sophisticated.
150 grams of buckwheat flour (about ¾ cup plus 3 tablespoons) (available from health shops or on health-food shelves in supermarkets)
100 grams all-purpose flour (about ¾ cup)
1½ teaspoons sea-salt flakes
1 large egg
300 ml (1¼ cups) whole milk
1⅓ cups water
Butter for cooking, and melted for brushing
Eggs to fry
Grated Comté cheese (or Gruyère, Jarlsberg or Emmental)
Salt and pepper to taste
In a large bowl, whisk together the buckwheat and all-purpose flour and the salt. Add the egg, milk and water and whisk until thoroughly combined and slightly aerated. (Small bubbles should initially form on the surface when the batter is left to stand.)
In a non-stick frying or crepe pan, melt about ½ tablespoon (7 grams) butter over medium-high heat. Remove from the heat and ladle approximately ⅓ cup of the batter in the centre. Immediately tilt the pan to evenly distribute the batter into a thin, even layer. Return to the heat and cook undisturbed until lightly browned at the edges, about 1 to 2 minutes. To check that the bottom has browned well too, gently lift the edge of the galette. Then flip it over with a spatula and cook for 1 more minute. Transfer to a plate and repeat until all the batter has been used.
Return the galettes, one at a time, to the pan over medium heat and brush the surface with melted butter. Separate an egg and reserve the yolk. Spread the egg white onto the galette evenly by tilting the pan. Then place the egg yolk in the centre. Sprinkle the cheese around the yolk, and place 2 or 3 slices of ham on top of the cheese. Using the spatula, fold the sides of the galette in to form a square with the yolk exposed. Cover and cook until the cheese melts and the egg is cooked, about 30 seconds. Sprinkle the yolk with salt and pepper and serve.
Breton galettes are traditionally “washed down” with apple or pear cider. But…you would be hard pressed to find a better pairing than a slightly-chilled Chardonnay, so reach for a glass from Nederburg’s The Winemasters range for an exact gastronomic match.
Nederburg, established in 1791, is the exclusive premium wine partner of Team Dimension Data for Qhubeka, Africa’s pro-cycling team who will again be competing in this year’s Tour de France, for the fourth consecutive time.
They pedal to raise awareness and funds for Qhubeka, a non-profit organisation that uplifts communities via the distribution of custom-built bicycles through affiliate programmes. Qhubeka is an Nguni word that means “to progress”.
Show your backing for Team Dimension Data and Qhubeka during this year’s Tour de France by picking up a bottle of Nederburg from your local liquor outlet, and enjoying these with Katinka’s flavour-packed Tour de France recipes.
That’s not the end of the story. You can also help raise support for Qhubeka by participating in the “ForQhubeka” fundraising drive. The five unique fundraising categories, each offering a range of tools to support the chosen fundraising activity, are: Party ForQhubeka, Climb ForQhubeka, Movie ForQhubeka, Play ForQhubeka and Sweat ForQhubeka. To get involved and register your own personal ForQhubeka fundraising initiative, go to https://www.givengain.com/cc/forQhubeka/.
Team Dimension Data for Qhubeka’s 2018 Tour de France cyclists:
- Mark Cavendish
- Edvald Boasson Hagen
- Mark Renshaw
- Reinardt Janse van Rensburg
- Serge Pauwels
- Julien Vermote
- Tom-Jelte Slagter
- Jay Thomson