Festive Piekenierskloof Seafood Platter paired with Bergendal Chenin Blanc

The 2020 rooibos to Muisbos cycle tour started at our family farm, Bergendal, on the mountain near Citrusdal. Almost 1000 riders took part in this ride over 107 kilometers. The scenic road also take the riders through the renowned old bush vines which my dad planted way back in the early sixties and which now produce award-winning Piekenierskloof wines including the Bergendal-chenin blanc, Heidedal-cincault and Carel van Zyl-grenache.

The finish was at the famous Muisbosskerm, a bush lapa that Edward Turner built on the beach to spoil his friends with seafood, freshly baked farm style bread, paella potjie, koeksisters, only to name a few. Now this is a famous open-air eatery close to Lamberts Bay. Back in the days, Goue Vallei, the precursor of Piekenierskloof wines was served at the venue. Today, the tired bikers could sip on a special selection of Piekenierskloof wines.

To commemorate this West Coast speciality I compiled a gourmet seafood platter, paired with a Bergendal chenin blanc, an exceptional wine pressed from the bush vines my dad planted in 1962. This elegant wine with beautiful white blossoms, tropical fruit with hints of vanilla on the palate are rich and creamy with a well-balanced mid palate and perfect to go with the seafood, the ideal wine to serve at any special occasion too.

The amount of seafood will depend on the number of people.

SAUCE
10 ml (2 t) coriander seeds, roasted and slightly crushed
60 ml (1/4 c) finely chopped onions
100 ml freshly squeezed lemon juice
250 ml (1 c) extra virgin olive oil
4 ripe Roma-tomatoes, peeled, seeded and cubed
20 fresh basil leaves, chopped
Salt and pepper to taste

SEAFOOD
whitebait
cake flour
oil
prawns, defrosted at room temperature
baby squid tubes and heads, defrosted at room temperature
olive oil with 6 cloves garlic, finely chopped
halve mussels, defrosted

TO SERVE
ciabatta-bread
extra olive oil
Tartare sauce made with good quality mayonnaise mixed with 6 chopped gherkins and 10 capers
Extra lemons

SAUCE
Warm the coriander seeds, onion, lemon juice and rind till hot. Drain and keep the liquid.
Add the olive oil and let cool.
Add the tomatoes and basil leaves and season to taste with salt and pepper.

SEAFOOD
Season the whitebait with salt and pepper en roll in flour. Fry in plenty of oil till done, drain on paper towelling.
Arrange the various seafood in single layers in the different trays of a steamer. Steam for 5 minutes.
Flash-fry each batch of seafood (except the mussel halves) in a little garlic oil for about 1 minute or till just done — the prawns will turn pink and the squid white (do not overcook).
Arrange the seafood plus the fried fish (see recipe) on a large platter and pour over some of the sauce.
Serve with bread, extra olive oil, tartare sauce and extra lemons.

FRIED SOYA FISH
I received the recipe for this finger-licking good marinade from my dearest friend, Isabella Niehaus, well-known for the wonderful seafood lunches she hosts at her dune house next to the Langebaan lagoon. Perfect to serve with an ice cold Bergendal chenin blanc.

MARINADE
60 ml (1/4 c) soy sauce
60 ml (1/4 c) lemon juice
60 ml (1/4 k) olive oil
2—3 cloves garlic, crushed

FISH
1 medium-sized fish (e.g. yellow tail), cleaned and cut into steaks

TO FINISH
15 ml (1 T) apricot jam
45 ml (3 e) plain yoghurt

MARINADE
Mix together all the ingredients for the marinade and pour over the fish. Marinate for at least 1 hour.
Braai the fish on the skin side for about 10 minutes over hot coals, (Isabella do it over the flames), turn and braai 1–2 minutes on the meaty side till just done.
Add the jam and yoghurt to the marinade and bring to the boil. Pour over the fish
Arrange on a separate plate or serve as part as the seafood platter.

Tapas
Arrange the various types of seafood each one in its’ own little bowl or plate. Serve with the sauces, oil and bread.

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