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Damask ------ Graziella's Chicken (from Antonio Carluccio) 3-4 glasses Portree Damask rose 6-8 chicken pieces 4 potatoes cut into serving size 3 bay leaves 3-4 cloves of chopped garlic 3 tblsp of grated parmeson cheese 1-2 to 1 glass of good olive oil 1 sprig of rosemary ground pepper and sea salt to taste Combine all in an enamel coated cast iron casserole dish, leave for at least an hour and then cook in a 180 degree celsius oven for about one hour or until chicken is tender. 2000 Chardonnay ----- Poached Salmon 4 x 250 gram pieces from fillet of Salmon court-bouillon light mayonnaise - flavoured with chopped dill or lime to taste Make boullion from one bay leaf, 1 cup Chardonnay, 1 cup water, 1 sliced carrot, 1 sliced onion, some chopped parsley stalks, 2 tsp salt and a few peppercorns, simmered for 15-20 mins then strained (alter quantities if not enough liquid to almost cover fish in pan) Bring boullion to simmer and add Salmon. Return to very gentle simmer and wait 10 minutes or until Salmon just changes colour. Serve with a spoonful of reduced boullion and a spoonful of mayonnaise. Portree Vineyard 72 Powell's Track Lancefield Victoria 3435 Tel 03 5429 1422 Fax 03 5429 2205 |
