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Shiraz & Lemon Thyme Chicken Parcels Per
Person
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1/2
sheet Puff Pastry
1/2 Chicken Breast
Small piece of Blue Cheese
1/2 teaspoon Shiraz & Lemon Thyme Wine Jelly
1/2 rasher Bacon
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Make a pocket in the chicken breast and put in cheese and 1/2
teaspoon Shiraz & Lemon Thyme Wine Jelly. Wrap the chicken with the
bacon and then wrap in the pastry. Sealing all sides of the parcel,
brush with either milk or butter to glaze and bake in 200 degree oven
for approx 45mins or until brown. Serve with an extra dob of jelly.
A very easy tasty gourmet dinner!
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Scallops, Wine Jelly & Chicken Parcels Per
Person |
1
Scallop
1/2 sheet Puff Pastry
1 teaspoon of Riesling Ginger & Lime or Semillon Chardonnay &
Bay Leaf Wine Jelly
1/2 Chicken Breast
Fresh Dill or Parsley |
| Make a pocket in the
chicken breast and put in one teaspoon of preferred Wine Jelly. Wrap
the chicken with the scallop and sprinkle with dill or parsley before
wrapping in the pastry. Sealing all sides of the parcel, brush with
either milk or butter to glaze and bake in 200 degree oven for approx
45mins or until brown. |
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SAUCY
SUGGESTIONS
The Cheeky Ginger
& Lemon and the Killer
Chilli & Garlic Sauces are ideal used as a glaze with
Grilled Fish & Chicken. Try also in Stir Fries of Chicken, Pork or
Vegetables by adding at the end of cooking. Add about a tablespoon, mix
through well & serve immediately.
The Killer Chilli
& Garlic Sauce can be used in a
Marinade with Dry Red or White Wine and Garlic for Steak, or can be
used as a glaze for BBQ's.
Monster Mint &
Chilli Sauce may be
used as a normal Mint sauce with Lamb, whether it be roast chops,
shanks or ribs. Also use in making up a gravy for Roast Lamb.
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MOUTH WATERING RECIPES WITH TGA'S
INFUSED WINE VINEGAR DRESSINGS
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Hot Mushroom & Blue Cheese Salad
Sauté lightly 6 chopped mushrooms in a little Basil & Bay
Infused Red Wine Vinegar and a dash of quality olive oil. Combine
lettuce leaves, fresh herbs and a small piece of Blue Cheese (finely
chopped), pour over hot mushrooms and juices and mix well.
Add sea salt and /or cracked pepper to taste.
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Mouth
Watering Red Wine Sauce
Pour a little Basil & Bay Red Wine Vinegar into a pan which a
fillet steak has been cooked, add some of our Gold Medal Cabernet &
Cracked Pepper Wine Jelly, stir and mix well.
Slice the fillet of steak into strips and place on the above Hot
Mushroom & Blue Cheese Salad, drizzle on the Red Wine Sauce.
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Lemon Fennel &
Garlic Chicken
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1
kg Chicken Drumsticks or Wings
6 Cloves Garlic
1/2 Fennel Bulb
2 x 10cm Fennel sprigs
1/3 cup Verjuice
1/3 cup Dry White Wine
1/2 cup TGA Lemon Fennel White Wine Vinegar
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Place Chicken and coarsely chopped Fennel Bulb in a casserole
dish, combine all other ingredients in a jug (garlic & fennel
sprigs coarsely chopped) and pour over Chicken.
Place in a pre heated (225 degree) oven with a lid and cook for 3/4
hour turning Chicken once. Remove lid and cook for approx. 1/2 hour.
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Basil
& Bay Chicken Salad
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Saute chicken strips in
a dash of quality Olive Oil and our Basil & Bay Red Wine Vinegar
until cooked.
Combine lettuce, cucumber and avocado in a bowl sprinkle in our Basil
& Rosemary White Wine Vinegar and toss.
Place on a plate, add hot Chicken on top, pour pan juices over Chicken
and add sea salt and/or cracked pepper to taste.
Use our Basil & Bay Red Wine Vinegar as a Salad Dressing
with your favourite Green or Tomato based Salad, or combine with our
Rosé & Rosemary Wine Jelly for your Lamb Roast, Lamb Shanks
or Lamb Chops.
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All TGA's Infused
Vinegars can be used for deglazing Marinades and Dressings.
Combine with our Award Winning Wine Jellies to create some exquisite
tastes.
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Recipes page - 1 - 2 - 3 - 4
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