The acidity of Sauvignon Blanc stands up to the zingy tomato flavours of the Chicken Parmigiana. One that has been aged for a few years will have a…
Print Recipe Coconut green curry-poached chicken breast and noodle salad Serves: 4 Cooking Time: 40 mins Ingredients 1 x 80g sachet Thai green curry paste 1 x 400ml tin coconut milk 200ml water 4 chicken breasts 4 baby cucumbers, halved lengthways handful pea shoots handful crimson microherbs 2 handfuls fresh peas, blanched 200g fine rice
Although it once referred to an immature male chicken, the word ‘spatchcock’ now denotes a specific preparation method. This spatchcock chicken with blue cheese and sage served with…
TO DRINK: Rijks Chardonnay 2005: a creamy palate with flavours of vanilla, pine nuts, orange and lemon peel.