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JUDGING WINES IN CONJUCTION WITH APPROPRIATE FOOD

The Fuller Bodied Dry White Wines
were judged with STUFFED CHICKEN LEG WITH SPINACH AND GOAT CHEESE SERVED WITH BRAISED LENTILS AND SAUCE VIERGE

 

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As presented by Celebrity Chef MICHAEL MANNERS

Serves 6.

INGREDIENTS

1 or 2 Bunches of English Spinach (depends on size), stems removed, washed and drained.
1 Garlic Clove crushed
A little Nutmeg
150g Fresh Goat Cheese
¼ cup lightly toasted Pine Nuts
3 tsp Breadcrumbs
1 Egg
6 Chicken Marylands
Pork Caul (lining of a pig’stomach, available from good butchers)
Salt & Pepper
Olive Oil
Butter

For Braised Lentils
150g Puy Lentils
1 Small Onion finely diced
1 Small Carrot finely diced
Chicken Stock (enough to cover the Lentils)
Olive Oil

For Sauce Vierge
2 Large ripe Tomatoes, peeled, seeds removed and finely diced
2 tsp chopped fresh Tarragon Leaves
2 tsp chopped Chervil Leaves
2 tsp chopped Parsley Leaves
200mls Chicken Stock
Salt & Pepper
A few drops of Tarragon Vinegar

METHOD

  1. In a pan, toss the Spinach in 50g Butter quickly over high heat until soft.
  2. Remove and cool.
  3. Combine Spinach, Garlic, Nutmeg, Salt, Pepper. Mix well.
  4. Add the Breadcrumbs, the Goat Cheese and the Egg. Mix gently. The stuffing must bind together well.
  5. Bone out the Chicken Marylands. Start by removing the thigh bone, then peel back the leg bone without cutting through the leg meat.
  6. Place some stuffing in the cavity and fill the area from which the thigh bone has been removed.
  7. Wrap the stuffed Marylands with the caul fat. (The trick with the caul is to soak it well, gently squeeze out the moisture and lay out on a damp surface so it doesn’t stick)
  8. Allow the legs to rest in the fridge for at least 6 hours or overnight.
  9. In the meantime, heat a little oil in a pan to soften the diced onion and the diced carrot.
  10. Add the Lentils. Cover with the Chicken Stock and cook gently until tender – approx. 20 minutes. Set aside.
To make the Sauce Vierge
  1. Combine the diced tomato with the lightly chopped Parsley, Chervil and Tarragon Leaves.
  2. Season with Salt and Pepper and a few drops of Tarragon Vinegar.
  3. Allow to stand for at least an hour to infuse all the Flavours.
  4. Preheat oven to 150degrees.
  5. Gently heat the oil and butter in a large frying pan.
  6. Brown the chicken Marylands on both sides then place on an oven tray and bake in the oven for about 15 minutes or until firm to the touch and cooked through.
  7. Remove from the oven and allow to rest for a few minutes

TO SERVE

  1. Place the reheated lentils on to the middle of each plate.
  2. Cut the chicken Marylands diagonally to expose the stuffing.
  3. Place the 2 halves of each Maryland on top of the lentils.
  4. Spoon the sauce over and around the chicken Marylands.
  5. Serve immediately

Click to review previous Chefs’ food recipes for this Category of Wines.



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