Yields 10 portions

Enjoy with the Creation Reserve Chardonnay

 

Chicken Wings

1 kg chicken wing lollipops (100 g) ordered from your local butcher

100 g vegetable oil

50 g maldon salt

1 L vegetable stock (hot)

200 ml vegetable jus

Heat a big pan and add the oil.  Place the lollipops in the pan, bone facing upwards. Season with salt. Once the bottoms are well seared, turn down to medium heat. Sear the lollipops on all sides. Transfer to an oven tray and add the vegetable stock, cover with foil and place in an oven at 180° C for 10 – 15 minutes. Remove the foil, brush the lollipops with the vegetable jus and cook for a further three minutes to glaze.

Vegetable Stock

150 g carrot, washed, peeled and cut up roughly

160 g onion, cut up roughly

100 g celery, washed and cut up roughly

100 g dried mushroom

10 L cold water

50 g vegetable oil

In a pot, heat up the oil and brown the vegetables. Add the cold water and bring to simmer. Simmer for 1 hour. Reduce the stock by half. Strain through a muslin cloth.

Vegan Jus

250 g vegetable stock

15 g miso paste (gluten-free)

160 ml tamari

10 – 20 g nutritional yeast

10 g corn flour

150 ml Creation Chardonnay

Add miso and tamari to your vegetable stock. Add nutritional yeast to taste. Reduce stock by two thirds. Make a paste with the corn flour and some cold vegetable stock and add to the jus to thicken. Add 150 ml Creation Chardonnay and reduce for a further 10 minutes.

 

Chickpea and Turmeric Hummus

1 tin organic chickpeas in brine

15 g freshly squeezed lemon juice

150 ml olive oil

100 g coconut milk

5 g fresh ginger, peeled and finely chopped

5 g fresh turmeric, peeled and finely chopped

5 garlic cloves

30 ml Creation Chardonnay

5 g maldon salt

Drain aquafaba liquid from chickpeas and keep aside.  Place everything in the food processor or thermomixer and blend till smooth while adding some aquafaba. Pass it through a chinois if required.

 

Baby Potatoes

400 g baby potatoes

1 L vegetable stock

20 g maldon salt

Peel the potatoes and put them on an oven tray. Cover the potatoes with vegetable stock and cover the tray with foil. Put the tray in an oven at 170° C for 20 – 25 minutes till the potatoes are soft but not overcooked. Remove the potatoes from the stock and transfer them to another oven tray. Sprinkle with salt and put them back in the oven at 180° C for about 4 to 6 minutes to brown. Serve while still hot.

 

Fried Kale Leaves

200 g kale leaves, trimmed off the rib

1 L vegetable oil

5 g maldon salt

Wash the leaves and dry them with a paper towel. Heat the oil in a pot to 180° C and deep fry the leaves until they are slightly crispy, but not burnt. Transfer the kale to a paper towel to drain the oil. Season with salt while still hot.

 

Garnish

20 sprigs pea shoots