Barbecued sticky Kung pao chicken
Barbecued sticky Kung pao chicken with cashew, carrot, radish, cucumber and spring onion salad (Blue Nun Rivaner Riesling in the marinade)
Serves 4
Prep time 20 minutes, plus 1 hour marinating time
Cooking time 15 minutes
8 boneless/skinless chicken thighs, trimmed
Marinade:
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
Salad:
½ head of Chinese white cabbage
3 spring onions
½ cucumber
1 carrot
1 red chili (depending on level of heat required)
50g roasted peanuts, roughly chopped
Dressing:
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.
Sophie Michell 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".
She continues,
“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)
Serves 4:
Prep time: 10 minutes
Cooking time: 10 minutes
Ingredients:
4 slices of sourdough bread
2 heads of endive
1 head of red Radicchio
150g blue cheese
50g walnuts
1tsp sugar
Dressing:
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.
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