THE PRUSSIAN FOOD PAIRING

Recently we had an amazing time at Patio Bar where we took over the bar with another amazing boutique wine Something Wines. It was our first bar take over and event for our wine. The audience were wanting natural wine and nice chilled red.

The Prussian made from Cabernet Sauvignon grapes would traditionally be drank at room temperature, however this wine is uniquely light so we thought that we would give it a try chilled. Well it was massively popular on the night.

Given now is the time to start thinking of those slightly cooler nights as we move closer to Autumn we thought we would move back to our winter tipple favourite The Prussian, however, slightly chilled this time.

Figs are now in season and we think they would match perfectly with some blue cheese and The Prussian. For a substantial meal A chicken salad with fig, blue cheese and walnut makes for a seasonal and simple Autumn dish. 

RECIPE

CHICKEN WITH FIG, BLUE CHEESE AND WALNUT SALAD

Serves 2

4 Boneless skin on chicken thighs

2 tbl of flour

Salt and pepper

50g Butter

1 Shallot peeled and sliced thinly

3 Garlic cloves crushed

50ml White Wine (On The Beach)

150ml Chicken Stock

1 Lemon juiced

50ml Cream

In a bag add the chicken, flour, salt and pepper and give a good shake to coat the chicken.

In a heavy based frying pan add some olive oil on medium heat. Add the chicken skin side down and cook until golden brown.

Lower the heat and add the butter and turn over the chicken. Add the shallot and garloc to the pan and cook for 3-4 minutes until softened, deglaze with the wine.

Add the stock and bring to a simmer. Check the chicken to see if cooked. Once cooked place on a plate.

Reduce the stock by half and then add the lemon juice and cream. Mix together and remove from heat.

SALAD

4 ripe Figs chopped.

1/2 Pear diced

50g Blue Cheese (Gorgonzola)

1 tbl Walnuts lightly toasted and chopped

1//2 Cup of flat leaf parsley washed and roughly chopped

1 little gem lettuce washed and roughly torn

Mix all of the salad ingredients together and dress with some of the pan sauce. Toss and Place on to plates.

Carve the chicken thighs into 2, place on to plate and spoon over remaining sauce.

Serve with glass of The Prussian.