3 hearty, warming recipes from Angove Winery
From Australia’s leading organic winery, Angove, Organic Riesling is sourced from “heritage vines” and is crystal clear with a light olive hue. Lemon, lime and orange zest mix with fresh green apple aromas. Crisp and clean on the palate, the wine has a mouth-filling structure and good length.
Wild Olive Organic Shiraz Braised Chicken with Tomatoes & Olives
Serves: 6
GF
=R2=
Chicken & Stone’s Premium Alcoholic Ginger Beer Curry
Serves: 6
GF
=R1=
Sticky Pork Spare Ribs with Stone’s Ginger Wine Cucumber Pickle
Serves: 6
=R3=
Note: The length of cooking times will depend on size of the ribs, so check after the suggested time that the meat is cooked down to the bone. If not, continue basting and check every 5–10 mins. Cover with aluminium foil if ribs are getting too dark.
For more information visit angove.com.au
3 hearty, warming recipes from Angove Winery
From Australia’s leading organic winery, Angove, Organic Riesling is sourced from “heritage vines” and is crystal clear with a light olive hue. Lemon, lime and orange zest mix with fresh green apple aromas. Crisp and clean on the palate, the wine has a mouth-filling structure and good length.
Servings
Prep time
Cook time
Recipe
Ingredients
- 6 chicken thighs (allow 1–2 thighs depending on size), approx. 1.5kg
- Salt & pepper, to season
- 4 tbsp oil
- ½ cup Stone’s Premium Alcoholic Ginger Beer
- Curry:
- 1 onion, diced
- 4 cloves garlic
- 1 tbsp grated ginger
- 1–2 chillies, seeded & chopped
- Pinch salt
- Pinch white pepper
- ¼ cup vegetable oil
- 3 tbsp curry powder
- 1 tbsp curry leaves (optional)
- ½ cup coconut cream
- ¼ cup Stone’s Premium Alcoholic Ginger Beer
- 1 400g tin crushed tomatoes
Method
- Preheat oven to 200ºC (180ºC fan-forced).
- Season chicken pieces with salt and pepper, coat with oil and place in large baking dish or cast-iron casserole dish with Stone’s Premium Alcoholic Ginger Beer.
- Bake for about 15–20 mins until skin has turned lightly golden brown in colour. Set aside and make curry sauce.
- In small food processor, blitz onion, garlic, ginger, chilli, salt and pepper to form thick paste.
- In large saucepan on medium heat, fry onion mix in oil for 2–3 mins to bring out pungent flavours. Add curry powder and optional curry leaves and fry for about 1 min, taking care not to burn.
- Add coconut cream and cook for further couple of mins, then add Stone’s Premium Alcoholic Ginger Beer and bring to boil. Add tomatoes. Cook through for about 10 mins and finally add to chicken thighs.
- Cover with aluminium foil or lid, turn down heat to 180ºC (160ºC fan-forced) and bake for further 40 mins.
- Pair with Angove Organic Riesling.
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