DATE 17 DECEMBER 2015 ISSUED BY DKC (DE KOCK
COMMUNICATIONS)
Food writer Sarah
Graham’s Food Safari is currently flighting on M-NET on
Sundays from18:00 to 19:00. Here the well-known foodie
personality showcases interesting recipes that take inspiration from local
hotspots across the continent. South African wine favourite Drostdy-Hof
has accompanied her on her journey.
It's not hard to
understand what makes Sarah so popular. Her recipes are straight-forward
but produce spectacular results, like this simple but super-tasty chorizo and
lemon chicken with cauliflower mash that she has partnered with Drostdy-Hof’s
Claret Select.
This easy-drinking red
blend offers a rich bouquet of complex berry flavours that suit the heartiness
of the chicken and chorizo.
Chorizo and lemon chicken with cauliflower
mash
Serves 4 | Preparation
time 10 minutes | Cooking time 1 hour
INGREDIENTS:
For the chicken
8 chicken thighs, with
skin
1 tsp thyme, dried
1 Tbsp olive oil
1 Tbsp butter
3 medium-sized red
onions, cut roughly into sixths
200g chorizo, roughly
chopped
1 lemon, halved
200ml Drostdy-Hof 2015
Sauvignon Blanc
2 Tbsp chopped fresh
parsley, for serving
For the cauliflower mash
1 medium head of cauliflower, roughly chopped
2 tsp olive oil
2 tsp butter
Salt and freshly ground black pepper, to taste
For the cauliflower mash
1 medium head of cauliflower, roughly chopped
2 tsp olive oil
2 tsp butter
Salt and freshly ground black pepper, to taste
METHOD:
· Pre-heat
the oven to 180°C. Season the chicken
thighs with salt, pepper and thyme.
· Heat
an oven-proof pot on the stove, add the olive oil and butter and brown the
chicken for approximately 3 minutes on each side. Remove and set aside.
· Add
the onions to the pot, fry for approximately 3 minutes while stirring often.
Then add the chorizo and lemon halves and cook for 3 to 5 minutes.
· Remove
the pot from the stove and put the chicken back in the pot with the onion and
chorizo. Pour in the Drostdy-Hof Sauvignon Blanc, put the lid on the pot and
place in the oven for 30 minutes.
· While
the chicken is cooking, prepare the cauliflower. Boil the cauliflower in a
separate pot until tender. Remove from the pot and drain well. Add the olive
oil and butter and purée using a stick blender until smooth. Adjust seasoning
to taste.
· To
serve, dish up a generous helping of cauliflower mash, top with the chicken and
chorizo and sprinkle with fresh parsley.
Finally, enjoy a
glass of the Claret Select with this hearty meal.
Follow Drostdy-Hof on
Facebook (www.facebook.com/DHWines) and Twitter (www.twitter.com/DrostdyHofSA).
Join the conversation using: #RealWineRealMoments
