3 Best Recipes to Pair with Chardonnay

Kerry Spencer 14.March.2023 0 comments

Chardonnay is a loved varietal of wine the world over and comes in many different drinkable styles. But what keeps wine-lovers coming back for more is its distinct creaminess, lingering buttery flavours and depth thanks to French oak barrels.

Stellenzicht Stellenbosch Wines Winelands Acheulean Chardonnay Red Blend Premium Award Winning Shop Online South Africa

Add these delicious recipes to your weekend family cooking time! Made to be shared and enjoyed with your favourite chardonnay.

CITRUS SPICED FRIED CHICKEN WINGS

Serves 6

INGREDIENTS

1.5kg chicken wings

2 Tbsp Kosher salt

1 Tbsp sugar

1 medium sweet onion, sliced

1 bunch lemon thyme

2 bay leaves

1 star anise

3 cloves of garlic, crushed

½ cup instant flour (for dusting wings)

2-3 cups peanut oil (any high-smoke-point oil, such as canola or grapeseed, may be substituted)

Blue cheese crumbles for garnish

Celery sticks for garnish

Citrus segments for garnish (optional)

FOR THE SAUCE

¾ cup orange juice

6 Tbsp butter, melted

½ cup hot sauce

½ tsp Chinese five spice

2 Tbsp tangerine zest

1 bay leaf

Salt to taste

METHOD

In a non-reactive bowl, combine chicken wings with salt, sugar, onions, thyme, bay leaves, anise and garlic; toss to distribute evenly.

Cover bowl with plastic wrap and refrigerate for 24 hours.

Remove wings and discard aromatic marinade. Wipe any excess salt and sugar from the wings and lay them on a wire rack. Refrigerate for another 24 hours uncovered. (The refrigeration step may be omitted, but The skin will not crisp as well.)

When ready to serve, fill a heavy-bottomed pot to a depth of 2-3 inches of oil and heat to 375 degrees. Dust wings in Wonda flour and set aside to allow to coat.

Begin to prepare sauce. In a separate heavy-bottomed pot, reduce orange juice by three-quarters over medium-high heat. Combine all sauce ingredients with orange juice reduction and heat until just warm. Season with salt to taste.

Fry wings at 375 degrees until cooked through and crispy; about 11-13 minutes. Transfer wings with a slotted spoon to a paper-lined tray to drain excess oil.

In a non-reactive bowl, combine wings and sauce and toss to coat.

Serve with celery or citrus segments, blue cheese crumbles and additional sauce.

Source: http://bit.ly/3JeWtJY

FRIED CALAMARI TAPAS WITH SMOKED PAPRIKA

Serves 2

INGREDIENTS

2 cleaned tubes of squid

1/2 cup all-purpose flour

1/2 tsp sweet smoked paprika

pinch sea salt

pinch black pepper

1/3 cup sunflower oil

2 lemon wedges

handful freshly chopped parsley

METHOD

Pat down 2 tubes of cleaned squid with paper towels, then cut each one into 1/2 inch thick rings, add 1/2 cup all-purpose flour into a clear plastic bag, along with 1/2 tsp sweet smoked paprika, a generous pinch of sea salt and black pepper, add the squid rings in there and mix until all the squid rings are evenly coated, heat a small fry pan with a medium-high heat and pour in 1/3 cup sunflower oil, after 3 minutes start cooking the squid rings, cook them in batches to not overcrowd the pan, after 90 seconds flip the calamari and fry for another 90 seconds, then transfer to a dish with paper towels and continue to fry up the rest of the calamari, once they are all cooked transfer to a serving dish, garnish with a couple lemon wedges and sprinkle with freshly chopped parsley.

Source: http://bit.ly/42cfrcU

This recipe is a specially crafted recipe for our Stellenzicht Acheulean Chardonnay by Elmarie Berry, chef, best-selling author and food photographer.

BOBOTIE SAMOSAS

Serves 6

INGREDIENTS

500g lean beef mince

1 large onion, peeled and coarsely grated or chopped

2 cloves garlic, crushed

4 tsp medium curry powder

½ tsp turmeric

1/2 tsp ground coriander

1/2tsp ground ginger

1/2 tsp mixed dried herbs

2 tablespoons chutney

Salt and pepper

250g Phyllo dough

100g butter, melted

1 tablespoon sesame seeds

METHOD

Place the meat, onion, garlic and spices in a larger non-stick frying and stir-fry over moderate heat for about 5 minutes or until the meat is loose and crumbly.

Add the curry powder, turmeric, coriander, ginger, fresh herbs and chutney.

Fry until golden brown. Season to taste with salt and pepper.

Brush the top of one phyllo sheet with some of the melted butter. Lay a second phyllo sheet on top; brush with some of the melted butter. Cut layered phyllo horizontal wise into 4 equal strips.

For each strip, place 2 tablespoons of filling on the bottom part 1 cm from the edge. Fold bottom right-hand corner of phyllo diagonally over filling so that bottom edge meets left-hand edge and forms a triangle. Fold triangle upward. Continue folding the triangle diagonally and upward until the end of the phyllo strip is reached. Brush tops with some of the melted butter. Repeat procedure with remaining phyllo sheets, melted butter and filling. Sprinkle with sesame seeds.

Preheat the oven to 200C. Line a large baking sheet with baking paper. Place triangles, seam side down, on a prepared pan.

Bake for 12 – 15 minutes or until golden brown. Serve immediately with chutney and coconut.

Enjoy these triangles with Stellenzicht’s Chardonnay!