Barbecued sticky Kung pao chicken with cashew, carrot, radish, cucumber and spring onion salad (Blue Nun Rivaner Riesling in the marinade)
Prep time 20 minutes, plus 1 hour marinating time
Cooking time 15 minutes
8 boneless/skinless chicken thighs, trimmed
2 tbsp dark soy sauce
1 tbsp of Sherry or for a lower sugar marinade use Blue Nun River Riesling
1 tsp honey
1 tsp chili flakes
½ head of Chinese white cabbage
3 spring onions
1 red chili (depending on level of heat required)
50g roasted peanuts, roughly chopped
4 tsp soy sauce
2 tsp Chinese rice vinegar
1 tsp sesame oil
Firstly mix all the marinade together in a deep tray or dish and then add the chicken turn cover to coat in the marinade and then leave, covered in the fridge for as long as possible (up to 24hrs) and for a minimum of an hour.
Then make the salad. Peel and cut the carrots into very thin strips, and add to a large mixing bowl. Then cut the spring onions thinly on a sharp diagonal and also add to the bowl. Cut the Chinese cabbage down the middle, de core, slice to add to the mix and finally de-seed the cucumber, slice thinly and add too. Mix well. For the dressing, simply mix all the ingredients together and set aside.
When you are ready to eat, heat up a grill to very hot (or if you are barbecuing make sure it is hot and ready). Take the chicken out of the marinade and then place on a grill tray and cook for 8 minutes each side until cooked throughout and caramelised. Then add the dressing to the salad, mix well and serve a big pile of salad with the chicken on top.
Serve with a glass of Rivaner Riesling or the new lower alcohol Blue Nun Delicate drinks (5.5%)
Sophie adds:“The Rivaner Riesling is really is a super match for most types of Asian and oriental style dishes, which I find can be really hard to match a wine with and a glug of this fresh, fruity wine is great in the marinade too".
“There is a big trend for lower alcohol drinks at the moment, but some that I’ve tried are rather watery. However, the Blue Nun Delicate drinks (5.5% alc) however are packed with flavour & taste. They’re ideal for the lazy summer days, picnics and bbq’s, or to serve as an aperitif when you want something refreshing & light to serve to guests.
They’re made with full bodied, aromatic wine & delicious fruit flavours such as white peach, mango, raspberry and lychee, which taste delicious".
Blue cheese Endive and radicchio salad with caramelised walnuts and sourdough croutes (Vegetarian)
Prep time: 10 minutes
Cooking time: 10 minutes
4 slices of sourdough bread
2 heads of endive
1 head of red Radicchio
150g blue cheese
1 tsp walnut oil
2tsp mild olive oil
1 tsp white wine vinegar
Salt and pepper
Firstly cut the sourdough slices, into rough largish cubes, drizzle with olive oil and then grill until crisp and golden. Then add the walnuts and sugar to a small frying pan, and fry until golden brown and caramelised. Cool both the croutes and the walnuts.
Then mix all the dressing ingredients together and crumble/cube the blue cheese. When you are ready to eat mix the leaves, with the croutes, dressing, cheese and walnuts then serve.
Gold leaf sparkling jellies with iced frozen red grapes and creme Chantilly ( using Blue Nun Sparkling Gold)
· Makes 6
· Prep time 20 minutes, plus 3 hours for setting (or overnight)
600ml Blue Nun Sparkling Gold white wine
50 ml Elderflower cordial
1 tbsp sugar
6 sheets gelatine
200g green seedless grapes
200ml double cream
2 tsp icing sugar
Firstly take the grapes and cut into little branches with 3 grapes per set, then place on a tray and pop in the freezer.
Soak the gelatine sheets in a small bowl of cold water for about 5 minutes until softened. Meanwhile, put 100ml of the Blue Nun Sparkling Gold and the sugar into a small saucepan and bring to the boil. Squeeze the gelatine sheets to remove any excess water and stir into the wine mixture until dissolved.
Then mix the heated wine mix in with the rest of the wine (500ml), add the elderflower cordial and pour into a large bowl and place into the fridge. Leave for at least an hour then check and stir. Basically you keep doing this until the mix has thickened enough for the gold flakes to not sink to the bottom.
When ready pour into four individual metal pudding moulds, about 200ml/7fl oz/generous 3⁄4 cup capacity, if you want to turn the panna cottas out onto dessert plates, or into four pretty serving bowls. Put in the fridge to set for at least 2 more hours, or overnight. Then pour the cream and icing sugar into a bowl and whip until soft peaks.
If the panna cottas are in metal moulds, pour boiling water into a bowl and quickly dip the moulds into the water before turning them upside down on to dessert plates. Then add a dollop of cream and some of the frozen grapes.
Serve with a glass of sparkling gold!
Sophie says:"The Gold Flecks were such a talking point for my girlfriends and I. I just adore the way the bubbles rise the gold flakes to the surface, very Glam!"