Your cart
Close Alternative Icon
SHIPPING INCLUDED THROUGHOUT NEW ZEALAND. Find out more here. SHIPPING INCLUDED THROUGHOUT NEW ZEALAND. Find out more here.

Butterfly Chicken with
Russian Jack Pinot Noir 

Butterfly Chicken with Russian Jack Pinot Noir. The 'Weekend Chef' series, hosted by Nourish Group executive chef Gareth Stewart, was created in response to friends always sounding them out for ideas on 'great dishes that they could make on the weekend.'

Recipe serves 4 or 2 hungry Adults

Ingredients
1 x large free range chicken
1 tbsp Coriander seed
1 tbsp Cumin seed
1 tbsp Fennel seed
2 cloves Garlic
2 tbsp Smoked paprika
110g Sea salt
20g Black pepper corn

Toast all the seeds and grind coursley. Mix with the smoked paprika and garlic.
Marinade the chicken for as long as you can. You can cook straight away but always better for a 2 hour marinade.
Remove the wish bone from the chicken and then take out the back bone.
Remove the thigh bones and open the chicken up. Work the marinade into all the creves’s.
Cook on the barbecue for 25-30 minutes or until you place a thermometer into the chicken and it reads 75 degrees.
Allow to rest for 10 minute and break it down. Serve on top of the egg plant puree.

Barbecued egg plant 
2 Aubergine
2 Clove of garlic
1 tbsp Tahini
20g Chopped coriander
1  Lemons (juice only)
100 ml EVO oil

Place the eggplant straight on to the barbecue and cook until soft, very tender and burnt.
Sit the burnt eggplant in a colander and allow the water to drip out.
Peel the eggplant and chop through the flesh on the chopping board.
Transfer to mixing bowl and add the tahini, lemon juice, coriander and olive oil.
Season to taste

Yoghurt sauce

300 g Yoghurt
1 pinch Malden salt
1/2 Lemon juiced
1 clove Garlic pureed

Season the yoghurt with se salt and add the lemon juice. Smash the garlic with the side of your knife to make a puree and add to the yoghurt.
Place a chux cloth over a sieve covering a bowl to catch the whey. place in the fridge over night.
Finish with the remaining ingredients. Check the seasoning as you may need extra salt

Watch the step by step video here

Russian Jack Pinot Noir 2018 Bottle
Russian Jack Pinot Noir 2018 Bottle

Russian Jack Pinot Noir 2018 6 Bottles

$128

The Russian Jack Pinot Noir 2018 dark cherry and floral aromas lead the way to a velvety palate with soft tannins and plenty of juicy red fruit characters.

Winemaker: Stu Marfell            Region: Martinborough

More info and tasting notes for this wine here 

Awards & Accolades: 
93 Points, Sam Kim - Wine Orbit

 

Make sure you're logged in to your Foley Rewards account to earn 128 Foley Points on this wine. Not yet a member? Sign up here and earn 100 Bonus Foley Points.

FREE SHIPPING THROUGHOUT NEW ZEALAND

    View details

    Related Posts