3 Brothers Food & Wine

The Gisborne Chardonnay compliments this dish perfectly.Protein in the dish softens the tannins, whilst the smokey flavours enhance the light oaky characters in the wine.

Ingredients

•   ½ SMOKED CHICKEN 
•    2 CLOVES GARLIC 
•    250g CREAM CHEESE 
•    50g SOUR CREAM 
•    30g FRESH CORIANDER 
•    5g VEGETA (GOURMET STOCK) 
•    2 SQUEEZED ORANGES 

Puree smoked chicken in blender with all other ingredients, season to taste and use red onion or tomatoes to garnish. 

For canapé:

Toast off round slices of French stick with oil, pipe chicken mix on top and garnish with a sprig of coriander, diced tomato & thin sliced red onion.

For entrée: 

Bone out chicken drumsticks or large wings and stuff smoked chicken farce inside, stitch up ends so mix stays inside the piece chicken and shallow fry in oil until golden and crispy.

For Dinner: 

Smoke Legs and thighs; make farce (Meat stuffing) then stuff into breast.  Roll stuffed breast in garlic oil and season with creole seasoning.  Roast in oven with potatoes or kumara and serve with blanched spinach/silver beet or lettuce salad.

This dish is wonderful made in large Vol-au-vent cases (bake from frozen). 

The citrus and sweet chilli flavours of this dish compliment the 3 Brothers Sauvigon Blanc's crisp lime chracters perfectly. 

Ingredients

• 12 OYSTERS
•  ½  DICED ONION 
•  2 CLOVES GARLIC 
•  30g SWEET CHILLI 
•  20g DILL
• 2 LIMES SQUEEZED
• 3 BROTHERS SAUVINGON
• 250ml CREAM 

Sweat onion in oil, add crushed garlic, oysters then lime and chilli.  Reduce for 5 mins adding wine at times, top up with cream and infuse flavours together then puree. (You can add more cream if oysters are to salty or slightly rinse off oysters in water before cooking) 

For canapé:

Set Oyster puree in refridgerator, once cooled spoon into 3cm vol-au-vonts, add cracked pepper, cream fraiché , caviar, fresh dill.

For entrée

Serve in 7cm vol-au-vont with hot Oyster puree and fresh green salad. 

For Dinner: 

Steam arborio (short grain) rice and broccoli, then serve oysters whole at last minute with rice.