An award-Judges favourite like the Land of Hope Reserve demands a tasty dish to go with it, and this recipe created by Craig Cormack is perfect!
It’s easy to prepare, but looks fantastic with the grilled carrots, dauphine potatoes and micro greens.
We love: The acidity of the Chenin really balances the strong parmesan flavours of the chicken, with the wine and food coming together in a perfectly balanced symphony of flavours.
4 x Chicken breasts, boneless
250g Grated parmesan cheese
30g White flour, sifted
12g Oregano, fresh and finely chopped
12g Parsley, fresh and coarsely chopped
2 x Eggs, beaten
4 x Carrots, large, cut in ½ lengthwise
Micro Herbs for dressing
1/2 Egg yolk, whisked
2 Potatoes, peeled
Salt for seasoning
4 x Anchovy fillets, finely chopped
25g Capers, chopped
15g Dijon mustard
165g Oz Olive Oil
- Pour a large glass of Land of Hope Chenin Blanc Reserve, sip throughout.
- Chicken breast pieces must be the same thickness, pound as required. Season chicken with salt and pepper.
- Mix cheese, bread crumbs, flour and herbs.
- Place carrots in a pot of boiling water and cook for 3 minutes, remove from boiling water and rinse in cold water to arrest cooking. Place to one side.
- Dip chicken in beaten eggs and dredge in cheese mixture, coating both sides.
- Sprinkle lightly with olive oil.
- Dry carrots and rub with Olive Oil.
- Place chicken under a hot grill about 15cm (150mm) from heat.
- Cook 4 to 5 minutes on each side or until golden brown, adding the carrots about half-way through.
- Peel the potatoes, cut into cubes then boil until soft.
- Mash the potatoes finely.
For the choux paste:
- Bring the water, salt and butter to a boil in a saucepan.
- Remove from the heat.
- Add the flour and mix in with a wooden spoon.
- Return to a moderate heat and stir continuously until the mixture leaves the sides of the pan.
- Remove from the heat and allow to cool.
- Gradually add the beaten eggs, mixing well.
- Add the butter and egg yolk to the warm mashed potatoes; mix well.
- Season to taste.
- Mix the choux mixture and the potato mixture together, making sure they are well combined.
- Mould the mixture into cylinder shapes (or quenelle them using two spoons).
- Deep fry in hot oil (185°C) until golden.
- Combine all ingredients in a bowl and mix thoroughly until mixture is consistent.
- Pour into small saucepan and heat gently
- Spoon sauce over cooked chicken.