Farmer’s Weekly – 09 August 2019

DAVIDBASCKIN

Trythismealin whichcitrus-accentedchickenmeets WINEOFTHEWEEK

citrus-flavouredroastedvegetables!

Thedouble

whammyof

zestycitrus

flavoursfrom

thelimesand

lemonsmake

fora vibrant

andtastyplate

offood.The

subtleflavours

ofthevegetables

arelifted

substantiallyby

thedressing,whilethesoysauce

andbrownsugarinthemarinade

givethechickenstarstatuswith

thecaramelisationthatintensifies

theumami.Acidity,intensity

andsubtletycombiningonone

platerequiresa winewitha

similarvarietyofqualities.

RubyCabernetfromRobertson

Winerywasthewinechosen

becauseofitstwodistinct

personalities.It wasdeveloped

inCaliforniainthe1930s

whenCabernetSauvignon

wascrossedwithCarignan.

CabernetSauvignon’sintensity

andboldstructureis tamedby

Carignan’sredfruitandnatural

acidity,combiningtomakeRuby

Caberneta lighter-bodiedwine

withsoft,redberryflavours,

round,juicytannins,anda fresh

acidstructure.Thewineinmy

glasshadenoughbodyand

weightforthedish’sfullflavours

withoutoverpoweringthequieter

charactersonthefork.Thegrape

is alsousedasa componentin

DuToitskloof’sPinotageMerlot

andRubyCabernetblend,

resultingina medium-bodied

winewithripe,redfruitanda

touchofChristmasspices.Santé!

• Winepairingrecommendation
  byCapeWineMasterDerek
  Ramsden.Emailhimat
  [email protected]. ▪FW

1

Producefilletsinonepiece

fromeachbreast,discarding

theboneandskinineach

case.Witha rollingpin,gently

flattenthefilletstoa uniform

thicknessof15mm.Usinga fine

graterorzestingtool,remove

andcollectthezestfromone

ofthetwolimes.Squeezeboth

limestoproduce60mlofjuice.

Dependingonthesizeofthe

limes,youmayneeda third.

2

Combinealltheingredients,

includingthebreastfillets,

ina sealablebag.Shakeit about

toevenlydistributethecontents,

thenleavethebaginthefridge

for 24 hours.Removethebreasts,

dumptheusedmarinadeand

bringtheextra-virginolive

oiluptomediumheatina

heavy-basedfryingpan.

3

Cookthebreasts,inbatchesif

necessary,forfourminutesa

side,turningthemonce.Remove

them,coverwithfoil,andletthem

restforfourminutes.Garnishwith

thechoppedcorianderleaves.

4

Forthevegetables,begin

bytopping,tailingand

depippingthetwosweet

peppers,thencuttheminto

large,equal-sizedchunks.Peel

andquartertheonion,cutthe

courgettesinto8mm-thick

slices,andremovethemushroomstems.Cutthebrinjallengthwise

inhalf,thencuteachhalfintoslicesabout12mmthick.

5

Heattheovento250°C.Arrangethevegetablesona large

roastingtray,thendrizzlewitholiveoilandsprinkleover

thegarlic,parsley,saltandblackpepper.Roastfor 15 minutes,

turningoveronce.Thebrinjalrequiresfocusedattention.Give

themanextratwominutesa side,totalling 19 minutes.

6

Mixallthedressingingredientstogetherina bowl.

Drenchthevegetableswiththedressing,andservethe

chickenandvegetablestoyourhungrydiners.Bonappétit!

• DavidBasckinis a freelancejournalistandvideographer.Emailhim
  at [email protected]:Realcooking.▪FW

A GEM

TO TAME

THE BOLD

FLAVOURS

Styling: Nomvuselelo Mncube

Photo: Peter Whitfield

9 AUGUST 2019 farmer’sweekly 61

To make this treat for

four hungry diners,

you will need:

FOR THE CHICKEN MARINADE:

4 breasts

2 limes (zest from one, and

4 tablespoons/60ml juice

from both)

3 cloves of garlic

15ml extra-virgin olive oil

40g brown sugar

30ml heavy soy sauce

20 coriander leaves, chopped

FOR THE ROASTED

VEGETABLES:

2 sweet peppers – 1 red

and 1 green

1 red onion

200g big brown mushrooms

1 medium brinjal

2 courgettes

40ml extra-virgin olive oil

2 cloves of garlic, finely chopped

45ml of finely chopped

fresh parsley

Generous pinches of salt and

coarsely ground black pepper

FOR THE LEMON DRESSING:

1 tablespoon each of fresh

origanum and parsley

80ml freshly squeezed and

strained lemon juice

2 cloves of garlic, minced

15g brown sugar

Half-teaspoon salt

Half-teaspoon coarsely ground

black pepper

20mm of a big red chilli,

depipped and finely chopped