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Brewer likes to compare the collection of wines that go into the estate wine blend to an orchestra.
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Blend to a smooth paste.
Blend to a purée, adding a little stock if necessary.
Blend to a paste and decant to a clean bowl.
Blend to a smooth puree and season to taste.
Add 250ml water and blend to a fine paste.
Add the bulgur and blend to a smooth, soft paste.
Drain and blend to a smooth paste with remaining ingredients in a food processor.
Add the chilies, cilantro sprigs and salt to the blender and blend to a coarse purée.
Add about 45-60ml (3-4tosp) wathe to the red bean curd and blend to a creamy consistency.
Add the meat, salt, pepper, and cinnamon and blend to a paste.
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