Simon Gault Italian Cooking Workshop, Oct 2010
Attendees to the 2010 Gisborne Wine and Food Festival had the opportunity to attend an Italian Inspired Cooking Workshop with renowed Auckland-based chef, Simon Gault. The three course menu was matched with our current release Matawhero Wines.
Course 1 - Spagetti Aglio Olio
Ingredients: - 300gms dried spaghetti, 60ml extra virgin olive oil, salt for pasta water, pepper, 6 x garlic cloves, chopped, 1 whole chilli chopped, 2 tbsp chopped fresh parsley, 30gsm butter
Season a large pot of water with salt so it is similar to the saltiness of the sea, and bring to the boil. In a seperate pot saute very lightly the garlic and chilli in olive oil. When the pasta is cooked strain, reserving 1/4 cup of the cooking water and add pasta and water to garlic mixture. Check the seasoning of the dish and finish with chopped parsley. Serve with parmigiano is desired.
Matched with the Matawhero 2009 Pinot Gris
Course 2 - Sage and garlic chicken
Ingredients:- 3 x 180 gm chicken breast skin off, 45ml extra virgin olive oil per breast, salt, pepper, 1 cup flour, 15 sage leaves, 3 medium garlic cloves, 60gm butter, 60ml chardonnay
Pre-heat the oven to 220c. Cut the chicken breast butterfly style. So they are almost in half, but leave them attached so they can be opened out. In a frying pan, heat the oil until shimmering. Season the breasts and coat with the flour. Sear 1 breast at a time, 10 seconds each side. Clean the fry pan after each one and heat new oil for the next. Place into a casserole dish or ovenproof pot with lid, deep enough to contain all of the brest stacked on top of each other. Sandwich five leaves of sage, four thin slices of garlic and one slice of butter between each successive breast and stack into the dish. Finally pour the wine over the chicken and cover with a lid. Place in the oven and cook for 15 min or until the chicken is tender.
Matched with the Matawhero 2009 Chardonnay
Course 3 - S.G's King Crab and Prawn in Jalapeno creme fraiche sauce topped with tuna wafers (serves 6)
Ingredients:- 240g picked Alaskan king crab meat, 240g prawn meat (chopped), 660g creme fraiche, 2 1/2 tlbsp Jalapeno Tabasco, 18g Wasabi caviar, 36g Tuna wafers, salt and pepper
Check the crab has no shell or cartilage in the meat. Next mix the creme fraiche with the Jalapeno Tabasco and season with salt and pepper. In six small ovenproof dishes add 40g of chopped prawn meat., 40g Alaskan crab meat and 110g creme fraiche mix and place into a 180c oven unti;l hot and bubbly, this should take about 7 minutes. Serve while hot. The tuna wafers will move with the heat of the dish as you serve it.
Matched with the Matawhero 2009 Viognier