Food & Wine — Rose

There are a huge and varied array of recipes for this famous Portuguese dish.  We had a lot of fun trying a few and this one really stood out for flavour and presentation.

Cut slits in the chicken thighs, then marinade overnight in the remaining ingredients. 

Drain the chicken from the marinade, remove any garlic, lemon slices, bay leaves.

Grill the chicken over charcoal (or the barby), start with the cooler part of the fire to cook them through, then move to the higher heat to finish them off.  We first roasted in our wood fired oven, then finished them off over charcoal.  Baste with marinade as required for the first half of cooking.  When close to done, baste with the piri piri sauce to colour them up and form a nice crust.

Serve with Piri Piri sauce on the side, perhaps with coleslaw and chips, and a chilled Yarrh Rosé.

Piri Piri Sauce

Blend all the ingredients together until smooth. Cook over low-medium heat for 15-20 mins until the garlic and onions are cooked, stirring regularly to emulsify.

Vegetarian fare seems to be all the rage at the moment, and maybe a trend that will just keep growing?  We certainly find a growing number of our customers looking for vegetarian options. 

This is another really simple dish that just comes together well, from Tom Kime’s book “Balancing Flavours East and West”.  Sweet potatoes are in season now and tasting fabulous.  A definite hit matched to a Yarrh Rosé or Mr Natural Sauvignon Blanc. 

½ large sweet potato per person

3 green chillies, seeded and finely chopped

Zest and juice of 1 lemon

1 tsp sugar

Salt and black pepper

¼ cup extra virgin olive oil

Bake the unpeeled sweet potatoes at 200 degC until done to your liking, might take an hour or more.

Mix all other ingredients together.

Thickly slice (or halve) the sweet potatoes, skin on, and serve with sauce.

Serving suggestion: grilled garlic and butter mushrooms and a green salad, or if you can’t help yourself, a T-bone steak.

NM