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
- 10 cloves garlic, peeled
- 2 tbsp olive oil
- 1.5kg free-range organic chicken, cut into 6 pieces
- Salt & freshly ground black pepper
- 1 red onion, coarsely sliced
- 1 bottle (750mL) Angove Wild Olive Organic Shiraz
- 1 cup chicken stock
- 2 cups peeled, seeded, chopped tomatoes, fresh or canned
- 1 tbsp tomato paste
- 1 yellow capsicum, sliced lengthways
- ¾ cup pitted Kalamata olives
- 3 tbsp capers, rinsed
- Fresh flat-leaf parsley leaves, to garnish
- Cooked polenta or mashed potatoes, to serve
- Steamed green vegetables, to serve
- Place garlic cloves in saucepan, cover with water and bring to boil over medium–high heat. When water is boiling, drain garlic and discard water. Set garlic aside.
- Heat 1 tbsp olive oil in large heavy flameproof casserole over medium–high heat. Add chicken in a single layer, leaving space between the pieces. Season with salt and pepper and cook for 10 mins until light golden on each side. Remove from pan.
- Add onion to pan and cook for 5 mins or until just softened, then remove and drain off excess fat.
- Increase heat to high, add wine to pan and reduce by approx. half, about 10 mins. Return drumsticks and thighs to pan, along with cooked onion, garlic, chicken stock, tomatoes, tomato paste and capsicum. Bring to boil, reduce heat to low and simmer for 5 mins. Add breasts, olives and capers to pan and continue to cook, covered, for about 15-20 mins until juices from chicken are clear.
- Arrange chicken on platter and drizzle excess sauce over top. Garnish with parsley and serve with polenta or mashed potatoes and in-season steamed green vegetables.
Chicken & Stone’s Premium Alcoholic Ginger Beer Curry
- 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
- 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
- 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.
Sticky Pork Spare Ribs with Stone’s Ginger Wine Cucumber Pickle
- 1 tbsp five-spice
- ½ tsp sea salt & ½ tsp white pepper
- 2 tbsp soy sauce
- 5 tbsp oyster sauce
- ½ cup Stone’s Original Green Ginger Wine
- 2 spring onions, finely diced, plus extra to garnish
- 3 cloves garlic, minced
- 1 tsp chilli flakes
- 4 tbsp honey
- 1.5–2kg pork ribs (allow 6–8 ribs per person)
- Steamed rice, to serve
- Lime wedges, to garnish
- 1 tbsp toasted sesame seeds
- Ginger Wine Cucumber Pickle:
- 3–4 Lebanese cucumbers, peeled with stripes down outside, cut in half lengthways
- 3 tbsp Stone’s Original Green Ginger Wine
- 1 tbsp grated ginger & 1 garlic clove, minced
- 1 tbsp sliced chilli, deseeded
- 2 tbsp rice wine & 2 tsp sugar
- 1 tsp sesame oil
- Combine five-spice, salt, pepper, soy sauce, oyster sauce, Stone’s Original Green Ginger Wine, spring onions, garlic, chilli flakes and honey in large bowl. Add pork ribs and toss to coat. Cover and place in fridge and marinate for minimum of 1 hr or preferably overnight.
- When ready to cook, preheat oven to 200°C (160°C fan-forced).
- Transfer pork to large roasting pan lined with baking paper. Reserve marinade.
- Bake for 1 hr covered with foil. Remove foil, turn oven down to 180°C (150°C fan-forced) and continue to bake for further 20 mins. Brush with reserved marinade every 5 mins, turning ribs each time or until cooked through.
- While pork ribs are cooking, make cucumber pickle. Using teaspoon, run spoon down centre of cucumber slices to remove seeds. Cut into half-moons. In non-reactive mixing bowl, toss cucumber with remaining ingredients. Marinate for at least 20 mins before serving to allow flavours to develop.
- Serve pork ribs with steamed rice, lime wedges and cucumber pickle. Garnish with toasted sesame seeds and extra spring onions. Pair with Angove Organic Merlot.
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
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