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	<title>Design News &#187; Spier Seaward Shiraz</title>
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		<title>Spier Seaward Shiraz with Falafel Salad Bowl and Herbed Yogurt Dressing</title>
		<link>https://designnews.co.za/spier-seaward-shiraz-with-falafel-salad-bowl-and-herbed-yogurt-dressing/</link>
		<comments>https://designnews.co.za/spier-seaward-shiraz-with-falafel-salad-bowl-and-herbed-yogurt-dressing/#comments</comments>
		<pubDate>Fri, 09 Apr 2021 13:45:19 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[food and wine]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Spier]]></category>
		<category><![CDATA[Spier recipe]]></category>
		<category><![CDATA[Spier Seaward Shiraz]]></category>
		<category><![CDATA[Spier Wine Farm]]></category>
		<category><![CDATA[wine]]></category>

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		<description><![CDATA[A vegetarian feast packed with flavour and texture is the perfect dish for lunch. Make the falafel mix ahead of time, roll into balls and refrigerate until you’re ready to drop them into the hot oil. The herby yoghurt dressing provides a cool, creamy coat that ties everything together in a bright yet comforting way. Enjoy with the sleek Spier Seaward Shiraz. Note: The chickpeas and beans need overnight soaking, so start prepping a day ahead. If you prefer to not use a mixture of chickpeas and beans, use 2 cups chickpeas only. Falafel Salad Bowl and Herbed Yogurt Dressing  Ingredients: (Serves 4 to 6) For the falafels: 1 cup dried chickpeas 1 cup dried beans (split broad beans, butter beans or heerenbone) water, for soaking ½ onion, roughly chopped 30 ml (2 tablespoons) lemon juice 20 g parsley 20 g coriander leaves 3 garlic cloves 5 ml (1 teaspoon) ground coriander 5 ml (1 teaspoon) ground cumin 1 ml (¼ teaspoon) ground nutmeg 1 ml (¼ teaspoon) ground cinnamon 5 ml (1 teaspoon) salt 2,5 ml (½ teaspoon) baking soda vegetable oil, for frying Place the chickpeas and beans in a bowl and cover with water. Leave to soak [...]]]></description>
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		<title>Asian-style, slow-braised pork belly with orange &amp; soy</title>
		<link>https://designnews.co.za/asian-style-slow-braised-pork-belly-with-orange-soy/</link>
		<comments>https://designnews.co.za/asian-style-slow-braised-pork-belly-with-orange-soy/#comments</comments>
		<pubDate>Tue, 28 Jul 2020 14:57:47 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[pork belly]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Shiraz wine pairing]]></category>
		<category><![CDATA[Spier]]></category>
		<category><![CDATA[Spier recipe]]></category>
		<category><![CDATA[Spier Seaward]]></category>
		<category><![CDATA[Spier Seaward Shiraz]]></category>
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		<category><![CDATA[Stellenbosch]]></category>
		<category><![CDATA[wine]]></category>

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		<description><![CDATA[Get creative in your kitchen with an aromatic and tender Asian-style slow-braised pork belly. This recipe from Spier Wine Farm is so good, you’ll want to make it over and over again. Serve the pork belly on a bed of luscious cauliflower puree, or your choice of mashed potatoes or noodles with Asian greens. Enjoy this delectable meal at home with a glass of Spier Seaward Shiraz. Note: The skin is not crisped to crackling as with many other pork belly recipes, but rather, the slow-braising makes the skin incredibly tender, which is a low-stress, softer way of serving it. Ingredients: 1,2 kg boneless pork belly, skin-side scored (choose a meaty cut with a thinner fat layer) 125 ml soy sauce 125 ml water juice of 1 large orange 3 strips peeled orange rind 2 tablespoons fresh ginger, finely grated 2 whole star anise 1 cinnamon stick 4 cloves 2 tablespoons brown sugar Method: Preheat the oven to 160 °C. Use a very sharp non-serrated knife to cut the belly neatly into 4-6 rectangular portions. Arrange the portions tightly together (skin side up) in a rectangular roasting tray. In a mixing jug, add the soy, water, orange juice, rind, ginger, [...]]]></description>
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