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23 April 2018

Spring: White Wine & Dine

It’s finally spring and the days are light, flowers blossoming and the dull days are starting to fade. Well, maybe that’s an exaggeration here in the UK, but one thing is for sure, it’s a new, season and that calls for a celebration. One the best ways to to embrace the season of Spring is with food and drink, is there anything better than drinking a big glass of sulphite free wine with a home cooked meal? We think not. Here is some tasty spring inspiration that is sure to get your taste buds tingling.

Roast Chicken with Garlic & White Wine Gravy

Let’s face it, a sunday roast dinner is probably the most popular meal in the UK. However, sometimes we don’t have the time to prepare a big spread with all of the veg, meat, sides and more. Fortunately, this is a quick recipe that requires minimal effort and still tastes AMAZING.

Ingredients:

• 5 Chicken Breasts

• A bulb of garlic

• 1 Cup of Chicken Stock

• 5 Sprigs of Thyme

• 3 tablespoons of olive oil

• 1 cup of sulphite free wine

• 1 tablespoon of all purpose flour

• Sea salt and ground black pepper
  
  

Method

1. Preheat your oven to 200° C.

2. Season your chicken to taste with salt and pepper

3. Place a deep roasting pan on the stove over high heat

4. Pop in your oil, thyme and garlic into the pan.

5. After 2 minutes, add in your chicken and cook for 5 minutes until golden

6. Turn your chicken over and add in your wine and cook for 15 minutes

7. Once your chicken is cooked through, serve with your choice of side.

Risotto with Mushroom, Peas and a Poached Egg

This dish is fantastic if you’re looking for something to fill you up without feeling over full. It's the ideal dish to enjoy on a spring evening outside with a glass of your favourite white wine.

Ingredients

• 1 onion

• 2 tablespoons of butter

• 1 cup of sliced mushrooms

• â…“ cup white wine

• 2 cloves of minced garlic

• 1 bay leaf

• Salt and pepper

• 3 cups of vegetable broth

• â…“ cup of peas

• Grated parmesan to serve

• 4 poached eggs

Method

1. Place a large pot over medium heat and add in the butter.

2. Add the onion and mushrooms until cooked before adding the garlic

3. Add in the white wine and risotto and cook until liquid is nearly reduced.

4. Add in your bay leaf and 1 ladleful of stock at a time until the risotto has absorbed all of the liquid.

5. Fold in the peas and parmesan before serving with an extra sprinkle of cheese.