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.
Puree smoked chicken in blender with all other ingredients, season to taste and use red onion or tomatoes to garnish.
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.
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.
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.
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)
Set Oyster puree in refridgerator, once cooled spoon into 3cm vol-au-vonts, add cracked pepper, cream fraiché , caviar, fresh dill.
Serve in 7cm vol-au-vont with hot Oyster puree and fresh green salad.
Steam arborio (short grain) rice and broccoli, then serve oysters whole at last minute with rice.
The game meat flavours of this duck and chicken liver pate, compliment the light flavours of the 3 Brothers Pinot Noir nicely.
Sear and brown off duck and chicken livers, add onion, carrots and celery. Sweat off for a further 5 minutes, top up with wine and tomato. Gently cook out for 4 hours then turn off and allow to cool. Discard bones and mash the rest together. Season with cracked pepper and salt and garnish with rosemary.
Spread pate on fresh toast Vogel bread, season and garnish with chopped rosemary.
Serve with cheeses, crackers, dried fruit, sundried tomatoes and olives.
Mash potato and green bean together with oil & pepper, keep duck meat whole and serve with glazed baby carrots.
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