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Compliment your food with the right bottle of wine.

Chardonnay Reserve  

Smoked Chicken with Vilagrad Chardonnay Reserve

This dish is trying to use protein to soften tannins in the wine, also using the smoke flavours to enhance the light wood characters 

Ingredients 

  1. ½ Smoked Chicken
  2. 2 Cloves Garlic
  3. 250g Cream Cheese
  4. 50g Sour Cream
  5. 30g Fresh Coriander
  6. 5g Vegeta (Gourmet Stock)
  7. 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.