Food and Wine Pairing: Carolyn’s Selection 2 Fly Wines Chardonnay and Moroccan Lemon Chicken with Raisins and Mango Chutney

Carolyn’s Selection  2 Fly Wines Chardonnay 

Although South Australia is most widely known for it’s reds. Chardonnay from this region has gained an excellent reputation both nationally and overseas. This is a fruit driven chardonnay with notes of melon evident, but with some subtle oak complexity. Medium bodied with a soft finish, this wine is ready for immediate drinking.

Food and Wine Pairing: The citrus zest finish in this wine quite complements the lemon and honey in this dish, and the melon notes brings out the residual sweetness in the raisins. The subtle nature of the oak flavors contrast nicely with the spiciness and slight earthy flavors of the garam masala and curry.

Moroccan Lemon Chicken with Raisins and Mango Chutney

Ingredients:

• 2 yellow bell peppers, large diced
• 2 red bell peppers, large diced
• 1 1/4 cups canned chickpeas, drained and well rinsed
• 2 lemons, 1 juiced and the other thinly sliced 
• 8 boneless chicken breast halves
• 2 teaspoons garam masala
• 2 teaspoons curry powder
• 2 tablespoons honey
• 2 tablespoons pure olive oil
• 4 medium red onions thinly sliced 
• 1 1/4 cups chicken stock 
• 1/2 cup Hot Mango Chutney, Patak’s makes a good one for this recipe
• ½ cup golden raisins
• 1/4 cup chopped fresh cilantro
• Kosher salt, to taste
• Freshly ground black pepper to taste

Preparation:
Take the bell peppers and sauté until slightly soft, put aside and reserve

Mix the lemon juice, the curry powder, garam masala, honey, chutney and cilantro and whisk into the chicken stock, season with salt and pepper.

In a large roasting pan lay the thinly sliced onions down as a base, coat the chicken breasts in a little olive oil and salt and pepper, lay over the onions,

Lay the lemon slices over the chicken breasts and then pour the seasoned chicken stock over the top of the chicken.

Bake in a 350 degree oven for approximately 20 minutes, remove from the over, remove the lemon slices and turn the chicken over. The add the chickpeas, raisins and bell peppers to the pan, cover with tin foil or a pan lid and bake for another 15-20 minutes depending on the thickness of the chicken breast.

Best served with white or saffron rice and steamed broccoli or asparagus.

Makes 8 servings

Food and Wine Pairing: 2 Fly Cabernet Shiraz and Warm Duck and Smoked Bacon Salad

2 Fly Wines Private Label 2010 Cabernet Shiraz Blend

60% Cabernet 40% Shiraz

This wine was specially crafted using award winning 93 point grapes from one of our exclusive wineries. It is an incredible value that exemplifies the quality 2Fly Wines is known for.

Food and Wine Pairing: The smokyness of the bacon offsets the dark berry flavors of this Cab Shiraz blend, while the port wine and rich butteryness of the duck stock tones down, sweetens slightly and enhances the slight dryness of this red. The balsamic dressing lends a nice counterpoint to the finish, enhancing the lingering black cherry and dried berry flavors.

Warm Duck and Smoked Bacon Salad

Ingredients:

• 4 duck legs
• 1 cup port wine
• 1 1/2 cups duck stock (or strong chicken stock)
• 2 cloves roasted garlic mashed
• 1 head romaine lettuce shredded
• 1 cup mix fresh herb sprigs, dill, basil, chives, parsley, mint
• 2 oz. watercress
• 2 dozen green beans, blanched
• 3 tomatoes, ripe beefsteak, wedged
• 4 oz. ½ inch sliced cooked good quality thick sliced, smoked bacon, I prefer Nueske's as it has the best smoked flavor.

Dressing:

• 2 Tbs. Balsamic Vinegar
• 1 Tbs. fresh Lemon Juice
• 1/2 cup pure olive oil
• 1 tsp. whole grain mustard
• Kosher salt and pepper to taste.

-Combine vinegar, lemon and mustard and whisk in olive oil.

To cook the duck legs:

Sear the duck legs off in a cast iron pan, remove the legs and then pour off the duck fat. Deglaze the pan with the port wine and add in the duck stock as well as adding the duck legs and the mashed roasted garlic. Simmer over medium heat for about an hour or until duck falls easily from the bone. Strain the liquid from the duck legs and let the duck cool slightly.

Assemble the lettuce, herbs, watercress, beans and tomatoes on plates.

Strip the duck meat from the bones and along with the bacon, top the lettuce mix, drizzle the dressing over the top.

Serves 2 people

Food and Wine Pairing: Conte Estate “Primrose Lane” 2009 Chardonnay and Thai Seafood Curry

Conte Estate “Primrose Lane” 2009 Chardonnay

Displaying ripe peach and melon aromas and a touch of citrus complexity on the palate. The oak treatment has imparted a creamy depth and complexity, with the overall impression being one of refined elegance. This is a fresh crisp dry wine in a medium bodies style and with a delightful, zesty acid finish.

Food and Wine Pairing: Curry seems to always go hand in hand with a lovely white. In this case the sweetness of the bell peppers and the hint of honey offset the dryness and acid finish of this nice white. The cilantro and ginger flavors enhance the peach and melon aromas and lime juice gives a little zing to the touch of citrus in the white.

Thai Seafood Curry

Ingredients:

• 2 tsp pure olive oil, (not extra virgin)
• 1 small yellow bell pepper, de-seeded and cut into thin slices
• 1 small orange bell pepper, de-seeded and cut into thin slices
• 4 scallions, small sliced
• 1 lb. Medium gulf shrimp, de-veined but peels on
• ½ lb. Sea scallops, halved
• ¾ lb. Fresh mussels
• 1/3 cup chopped fresh cilantro
• 2 Limes juiced
• 1 tsp fresh very finely chopped ginger
• 2 tsp Thai red curry paste
• 3 tea honey
• 2 cups clam juice or strong shrimp stock
• 1 cup unsweetened light coconut milk
• Kosher salt and fresh ground pepper to taste

Preparation:

In a cast iron or stainless steel sauce pan, heat the oil over medium heat. Add the scallions and sliced yellow and orange peppers and sauté briefly. Stir in the curry paste and cook on low for about 30 seconds. Add the clam or shrimp broth, coconut milk, and bring to a simmer for about 5 minutes on low heat.

Stir in the cilantro, scallions, honey, lime juice, then add the shrimp, scallops and mussels to the sauce pan and cover and cook for 2 minutes. and season to taste with kosher salt and pepper.

Optional:

Serve over steamed white rice or rice noodles.

Garnish with fresh cilantro or chive stalks and grilled toast rounds brushed with olive oil

Serves 3-4 People as an entrée.