Without a doubt Sauvignon Blanc loves food. The quintessential match is seafood, but it is not the only match that will enhance the enjoyment of this zesty wine varietal. Italian based tomato sauces are also delicious with Sauvignon Blanc. However, if you want to try something different, especially as we head into winter, check out this delicious recipe, specially created to celebrate New Zealand Sauv Blanc Day by the very talented Kate from Elka Knitwear.
Roast Chicken and Pumpkin open Ravioli with Capers and Sage chips. (Serves 4)
Roast pumpkin:
- 1/4 pumpkin cut into wedges
- Olive oil
- Salt
- White pepper
Roast chicken:
- Two chicken breasts, skin on
- Italian herbs, whatever you have on hand, fresh or dry
- Salt
- Pepper
Sage chips:
- Sage leaves, about 12
- Olive oil
- Sea salt
Garnish:
- Capers, 2 tbsp
- Garlic, one clove thinly sliced
- Zest of 1/2 lemon
- Parmesan Cheese
Plate paint:(optional)
- 1 cup of fresh basil leaves
- Handful of chives, chopped
- Juice of 1/2 lemon
- 1/2 cup Olive oil
- Zest of 1/2 lemon
Ravioli:
- One pack of fresh Lasagne sheets, cut into squares about 10 x 10 cm.
- Olive oil or butter
Method:
- Place basil, chives, olive oil, lemon juice and zest into food processor and blend till very smooth. Season with salt and pepper. Add more olive oil if required and process until very smooth. Set aside.
- Preheat oven to 190C.
Toss pumpkin pieces with olive oil, salt and white pepper on the baking paper lined oven tray.
- Rub chicken breasts with salt, pepper and Italian herbs and place on the tray with pumpkin.
- Bake for 45 minutes or until cooked. Take out of the oven, rest the chicken for 5 minutes then slice 1 cm thick, cover and keep warm. Turn the oven off and place dinner plates in the still-warm oven till ready to server.
- Fry sage leaves in olive oil on both sides until crisp. Take out with a fork, sprinkle with a little sea salt and set aside. Add more oil to the pan and quickly fry the capers, garlic and lemon zest.
- Cook lasagne pieces in plenty of salted water. Drain and gently toss with olive oil or melted butter.
To assemble:
Drip or paint basil mix around the warmed-up plates.
Place one piece of lasagne in the centre of each plate.
Arrange several pieces of chicken and pumpkin on the top. Sprinkle with capers and drizzle with basil mix.
Repeat the layers. Garnish with sage chips and grated Parmesan. Drizzle more olive oil if desired.
Serve immediately.
If you’re looking for a selection of our Sauvignon Blanc wine packs, that would be perfect with this dish, check them out on our special #SauvBlanc celebration page.
Founded by knitwear artist Kate Mischler, Elka Knitwear is a label that epitomises quality fused with contemporary styling.
Elka Wild, the label’s diffusion line followed the bespoke range. It is a collection of attainable fashion-forward pieces crafted exclusively in unique New Zealand yarns such as possum, merino and silk, expressly for their wearable textures. This unique New Zealand yarn blend is NZ’s answer to cashmere. Browse the 2016 collection.
