Yields 10 portions
Enjoy with the Creation Reserve Chardonnay
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.
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.
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.
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.
20 sprigs pea shoots