In The News

Winning Recipes!

3/13/2010 6:04:00 PM

Mike Armstrong of Balingup won the mystery mix pack of Saracen Estates wine for our Winter Recipe Winner with his following fantastic recipe and great humour! (If you have a great recipe to share that you enjoyed with some Saracen Estates wine, email your recipe in to us for the chance to WIN!)

Freerange Chicken Maryland with Goats Cheese

Superbly matched with our 2007 Chardonnay!

Ingredients (serves 4)
* 4 Free-range Chicken Maryland, lightly dusted in organic self-raising flour
* 3 Tbsp Full Cream Butter
* 4 Tbsp Extra Virgin Olive Oil
* 2-6 cloves of Local Garlic [depending on next day’s commitments !]
* 400gm Goats’ Cheese
* Very Small sprig of Rosemary
* Small sprig of Sage
* Smallish sprig of Marjoram
* Pinch of Maldon Sea Salt
* Cracked Mixed Peppercorns
* Pinch of Herbal Sprinkle [Tinderbox is best]
* 4 Glasses of Saracen Estates 2007 Chardonnay
* 2 Finely Chopped Medium Brown Onions
* Couscous and Salads of Choice to Serve.

Method, Here’s what you do :
1. Pour 1 glass of Saracen Estates 2007 Chardonnay.
2. Allow to stand for a few minutes whilst gathering other ingredients.
3. Swirl wine. Sniff deeply. Swig. Swoosh. Swoon.
4. Heat EVOO + 2 Tbsp butter in a solid, large pan until ready for searing the chicken.
5. Add ½ of chopped garlic and then brown Marylands on both sides [3-5 minutes should do it]
6. Remove chicken from pan and set to one side.
7. Add to pan the extra Tbsp. of butter, onion, rest of garlic and, once bubbling away, one glass of Saracen Estates 2007 Chardonnay.
8. Bring back to the boil, reintroduce the chicken, sip the wine in your glass, then add the sprinkle, herbs, sea salt and pepper to taste.
9. Stir gently then simmer.
10. Relax with a fresh glass of Saracen Estates 2007 Chardonnay as you wait for the gravy to thicken [add a little corn flour if necessary].
11. Once chicken is cooked through, make a small slice between drumstick and breast into which you insert a healthy wedge of the goats’ cheese.
12. Serve with perfect couscous and salads of choice.
13. Enjoy with the rest of the Saracen Estates 2007 Chardonnay – in fact, why not open a second bottle to share with your guests?

Autumn Recipe Winner: Tracey Olney of Lynwood

Simple Moroccan Chicken Dish (low fat)                                                                                    Superbly matched with our classic Margaret River style 2009 SBS!

Ingredients (serves 4)
• 500g chicken breast, cut into 2cm dice
• 3 tbs (1/4 cup) flour, seasoned with salt and pepper
• 1/4 cup (60ml) olive oil
• 2 onions, sliced
• 2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 2 tsp sumac*
• 3 tbs (1/4 cup) sultanas
• 1 cup (250ml) chicken stock
• 50g toasted pine nuts*
• 3 tbs (1/4 cup) chopped fresh coriander
• Juice of 1 lemon, plus wedges to serve
• Couscous, Greek yoghurt and Lebanese bread, to serve
Method
1. Toss chicken in the flour. Heat 2 tablespoons oil in a large frypan over high heat until hot, then cook chicken in batches until golden and set aside.
2. Heat remaining oil in pan. Add onions, reduce heat to medium and cook for 10 minutes, stirring, until golden and softened. Return chicken to pan with spices, sultanas and stock. Reduce heat to low and cook for 5 minutes until heated through and thickened slightly. Stir in pine nuts, coriander and lemon juice. Serve with couscous, yoghurt, bread and lemon.
Notes
• * Sumac is a purple, lemony spice used in North African and Middle Eastern cooking. From spice stores and selected delis.
• * Ready-toasted pine nuts are available from supermarkets