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Posts Tagged ‘white wine’

Darwins Restaurant

March 8, 2011 by Inez No Comments »

Darwins

 

 

Darwins Restaurant is one of Dublins best known steak restaurants, in fact to be totally honest the steak are “to die for”, and they can proudly keep their claim to fame.
 A little bit of history about Darwins, they have been open for 6 years which in this day and age is a remarkably good length of time.  Interestingly the restaurant is named after Charles Darwin the naturalist who put forward the notion of evoloution (“The Origin of Species”). 
Darwins is not only well known for its friendly and relaxed atmosphere but also for the excellent range and standard of food.  Naturally they pride themselves on their excellent quality of steak which is sourced from their “in house” butcher.  For the steak lovers you can be assured that all the meat is Irish, which comes from the Boyne Valley.  The steaks are succulent, soft and so so flavoursome!! The chefs do a fantastic job of ensuring that all steaks are cooked to everybodies liking no matter how you like it!!
Darwins also cater for the seafood lovers and naturally vegetarians as well. Possibly their signature vegetarian dish is the Honey, Lime, Sesami and Tofu steak so not only can the meat eaters enjoy a steak but so too can the vegetarains, nobody is left out there!! 
For the sweet tooths there is a large selection of deserts from light enoyable sorbet’s to a rich warm chocolate brownie with chocolate raspberry and creamy bourbon vanilla ice cream, in my oppinion a “must have” if your going to go down the desert road.
For the wine list Darwins have a range of wines from all around the world, the Italian wines include a rich and fruity Nero d’Avola by Tola. The house white is a light and crsip Bianco Sicillia and of course my favouite which is the San Vincenzo by Anselmi which is a medium bodied elegant and full flavoured white from Veneto.

The restaurant has a such a lovely warm and welcoming feel, it’s one of those places you instantly feel relaxed and at ease in. 
Enjoy!!
Inez O’Shea
“A Taste of Italy”
 

 

Darwin’s Restaurant,
80 Aungier Street,
Dublin 2
Tel: 01-4757511 , Fax: 01-4758942

 

The beginning of the Summer cuisine

February 25, 2011 by Inez 1 Comment »

With Spring in the air, it’s almost time that winter foods be replaced with lovely summer foods.  Stone fruits, avodacos, sugar snap peas, plump healthy red tomatoes, beetroot, corn and fresh herbs  are all some of my favourite summer ingredients and although at the moment most of the typical summer foods havn’t quite ripened in our vegie patches, or made it to our local fruit grocers shelves, with summer so close and the weather much warmer and brighter, it just doesn’t seem right to sit down to meal of Venison with Polenta or a lamb Caserole.   Here is a nice little recipe which will get you in the mood for Summer and all that Summer has to offer.  All of these ingredients are readily available through summer and winter and I chose this recipe because its a mixture of summer and winter.  The presence of steak, mushrooms and garlic give the dish a bit more weight yet the salad and green beens are light and fresh and Summery.

Grilled Garlic Steak Salad

  • 2 cloves garlic, minced
  • 1/4 tsp. crushed red pepper flakes
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 1 lb. boneless beef sirloin or Porterhouse steak
  • 1 red bell pepper, sliced
  • 1 cup sliced mushrooms
  • 6 cups mixed salad greens
  • 3/4 cup Italian salad dressing
  • Preparation:

    Mix together salad dressing, garlic and red pepper flakes in a small bowl. Prepare and heat grill.

    Sprinkle beef with salt and pepper and place beef on grill 4-5″ from medium coals. Cover and grill 12-17 minutes, turning once, until desired doneness.

    Meanwhile, toss bell pepper and mushrooms with 2 tablespoons of the dressing mixture. Place in grill basket and grill 5 minutes, shaking grill basket occasionally, until bell pepper and mushrooms are crisp tender.

    Let beef stand for 10 minutes, then cut into 1/4″ slices across the grain. Toss beef and 1/4 cup dressing mixture. Place salad greens, grilled vegetables, and beef in large bowl and toss to coat. Serve with remaining dressing mixture. 6 servings

    Note: For extra depth to the salad I added some sweet potato, sunflower seeds, and tomoato. For added flavour I added a dash of Toasted Sesami Oil with a sprinkling of sesami seeds.

    Wine Pairing:
    Due to the combination of salad and meat it is very hard to find a wine to match. The average light to medium bodied White wine would be unable to match the steak yet a heavy red  would overpower the green beans and salad. So I tried a good full bodied white which could “take on” the red meat, mushrooms and garlic.  The Capitel Croce by Anselmi is a white wine with good body and undoubtedly needs food to compliment it. 
    Anselmi is a winery based in the heart of the Soave zone in Veneto,  however the owner of the winery Roberto Anselmi doesn’t agree with the Appelations as he believes that due to the appelatons there is a lack of ambition amongst the winemakers and so he has decided to produce only IGT wines.  The Capitel Croce is made of 100% Garganega which is the indigenious grape of this area.  Roberto Anselmi’s wines are top class wines for a very good reason, firstly the location of the Capitel Croce vinyard is on a South facing slope so it recieves the lovely warm morning sun.  Secondly the soil in the vinyard is composed of Limestone with grass underneath which is reputed for being an excellent soil composition.  The vines are then grown on horizontal spurred cordons which allow the grapes to recieve maximum sunlight throughout the day.  The grapes are hand picked with only the best and most mature grapes being selected, which are placed into small boxes to ensure they are not damaged once they are off the vine and arrive in the winery is perfect condition.  The grapes are then softly pressed using Pneumetic Pressing, and are aged for 8 months in Barrique.  Capitel Croce is also aged on it’s Lees with the “Battonade” method, (where the Lees are stirred) this gives the wine a certain creamy texture and more body.  It is then further aged in the bottle for 9 months.   As you can see the viticulture and vinification methods are of an extremely high standard and consequently he has produced a delicious medium to full bodied wine with round flavours of nuts, toast and vanilla, and a powerful aroma of citrus and herb. Anselmi Capitel Croce 2004

    Enjoy!!

    Inez O’Shea 
    “A Taste of Italy”

     

    Warm Chicken with a rich Vermentino

    January 25, 2011 by Inez No Comments »

    This recipe was given to me by a friend of mine Lesley Tummelty, who is a chef here in Dublin. These were her words exactly and as you will read, she is as passionate about food as I am!!

    First of all get your hands on a really nice free range chicken, from a butchers, I never buy my meat from a supermarket. You will also need a heavy duty casserole dish with a lid. Remove the wishbone from the chicken, you could ask your butcher to do that.

     Melt a good knob of butter in the casserole dish, medium heat, place bird breasts down to colour nicely, about 10 mins, then using tongs turn bird onto it’s back. Add a mirepoix(large dice) of root vegetables eg onions, carrots,parsnips, peeled potatoes ,whole cloves of garlic and some celery.

    A nice bunch of parsley and thyme,s&p and a generous glass of white wine. Pop the lid on, bring to the boil and reduce to simmer for about an hour or until cooked through. This is a very well behaved dish, it re heats well and tastes even better the next day! I usually serve this with some nice fine green beans and if the weather is absolutely lashing against the windows, some lovely buttery mashed potatoes. Even if this sounds like over kill , it’s like being hugged!

    I suggest a good bottle of Vermentino to go with this dish, as the chicken is quite rich along with the strong flavours of the herbs, vegetables and wine, therefore a good medium to Vermentino di Sardegna Costamolino Argiolas (2008)full bodied white wine is ideal.  The Vermentino by Argiolas hails from Sardinia very near to the city of Caligari which is at the South Eastern tip of the island.  Argiolas is a family run winery who have been producing wine for generations, they are renown for their typical Sardinian wines as they use only indigenous Sardinian grapes ie Vermentino, Connonau, Nasco etc. Argiolas enlisted the help of the famed enologist Giacomo Tachis who also worked with Tenuta San Guido.

    Due to the very warm climate and high altitude the wines from here tend to be quite full bodied and strong in flavour. Vermentino grows very well on the island of Sardinia as it is highly resiliant grape, it resists heat and drought which is a very common occurance here.  Interestingly because Sardinia is an island it recieves a lot of strong wind, and these strong winds prevent some diseases from forming on the grape which means that the growers don’t need to use as many pestacides on the grapes. Typically wines from Sardinia have a strong heady floral aroma and are extremely aromatic.  The most striking flavour of Argiolas’s Vermentino is of citrus, followed by flavours of banana,pear, mango and slight flavours of almonds.  It’s lovely and crisp yet highly flavousome, with a straw yellow colour with green reflections.  It is more of a food wine rather then a wine you would drink for an aperitif, which is why it is perfect with the Chicken dish I have suggested.

    Enjoy!!

    Inez O’Shea
    “A Taste of Italy”

     

    A Taste of Spain!!!

    November 2, 2010 by Inez 3 Comments »

    I know we are “A taste of Italy” however on the weekend I strayed from my usual stomping ground and went to Spain, and what a pleasure it was, despite the fact that my wallet was stolen the Spanish hospitality and culture was its usual friendly, relaxed, and hospitable self.  The reason for my visit was to see a friend, and she, like me “lives and breathes” food and wine, so the first stop was to the deli to buy copious amounts of Jamon, Chorizo, and as many types of Spanish cheeses we could get our hands on!!!

    The next objective was to prepare the famous “Paella”. I know I must seem like a bit of “Jack of all trades, Master of none” (as my Dad would say) by cooking Italian, Asian, Malaysian, foods but I really do like to try my hand at everything. Which is exactly what we did. Here is a lovely little recipe which we thorougly enjoyed.  Dont be daunted by the list of ingredients, once you have the ingredients and chopped them up,  its smooth sailing, so long as you follow the method closely,  you will have a delicious Spanish speciality to enjoy!!


    weinflascheBecause the majority of the ingredients are white meat, ie chicken or rabbit and seafood I would recommend the Pinot Grigio by Cantina Terlano. Cantina Terlano is a famous winery from Trentino Alto Adige and they produce elegant crisp wines. They are of an extremely high quality and this is due to their scrupulous production methods and also the “Terroir”  of the winery ie volcanic soil, high alpine altitude and the high quality of their grapes, as a result the wine is crisp in flavour yet highly elegant. I personally found the Pinot Grigio by Terlano so light and subtle I was truly amazed. Often I find Pinot Grigio’s to be quite powerful and sharp however this wine is quite the opposite it has aromas reminiscent of ripe honeydew melons, and on the palate the flavours are of pear, apples and slight almond notes. It is soft and balanced with a long finish. It goes extremely well with the Paella as it doesn’t overpower the seafood or chicken and is nicely complimented by the flavours of the chilli, paprika, and garlic.
    Enjoy!!!!

     Ingredients

    • 170g/6oz chorizo, cut into thin slices
      110g/4oz
      pancetta, cut into small dice
      2 cloves
      garlic finely chopped
      1 large Spanish
      onion, finely diced
      1 red pepper, diced                                                        

      1 tsp soft
      thyme leaves
      ¼ tsp dried red chilli flakes
      570ml/1pint calasparra (Spanish short-grain) rice

      1 tsp
      paprika
      125ml/4fl oz dry white wine
      1.2 litres/2 pints chicken stock, heated with ¼ tsp saffron strands
      8
      chicken thighs, each chopped in half and browned
      18 small
      clams, cleaned
      110g/4oz fresh or frozen
      peas
      4 large tomatoes, de-seeded and diced
      125ml/4fl oz good
      olive oilPaella
      1 head
      garlic, cloves separated and peeled
      12 jumbo raw
      prawns, in shells
      450g/1lb
      squid, cleaned and chopped into bite-sized pieces
      5 tbsp chopped flatleaf
      parsley
      Salt and freshly ground black pepper

       

       

    Preparation method

    1. Heat half the olive oil in a paella dish or heavy-based saucepan. Add the chorizo and pancetta and fry until crisp. Add the garlic, onion and pepper and heat until softened. Add the thyme, chilli flakes and calasparra rice, and stir until all the grains of rice are nicely coated and glossy. Now add the paprika and dry white wine and when it is bubbling, pour in the hot chicken stock, add the chicken thighs and cook for 5-10 minutes.
    2. Now place the clams into the dish with the join facing down so that the edges open outwards. Sprinkle in the peas and chopped tomatoes and continue to cook gently for another 10 minutes.
    3. Meanwhile, heat the remaining oil with the garlic cloves in a separate pan and add the prawns. Fry quickly for a minute or two then add them to the paella. Now do the same with the squid and add them to the paella too.
    4. Scatter the chopped parsley over the paella and serve immediately

    Inez O’Shea
    “A taste of Italy”

     

    Seafood Laksa and Gewürztraminer

    October 12, 2010 by Inez 1 Comment »

    Having just returned from Australia I have rediscovered Asian foods. Because Australia is so close to Asia we have a very similiar climate and have the ability to grow many of the ingredients found in Asia. As a result very little is imported and in my oppinion the quality is fantastic.  Having based my trip in the North of Australia in a placed called Cairns the climate is tropical, so in other words hot and humid and in my oppinion the fruit, vegetables and herbs here are unbeatable!!  There also is a very large Asian population in Cairns so as you can imagine the food is pretty close to the “Real McCoy”.
    As the climate is extremely hot no wine is produced in Cairns however all of the fantastic wines from New Zealand and Southern Australia are readily available. Very little red wine is drunk here as its simply too hot to even consider thinking about drinking anything above 6 or 7 degrees!!  So generally its white wine which didnt bother me. In fact it was nice to enjoy white wines for a change, as here in Europe its red wine for most of the year!!

    Laksa (Rice noodle soup with prawns, S.E. Asia)My favourite meal was a Seafood Laksa unfortunately I didnt have time to make my own Laksa paste but there are excellent paste’s on the market which are just as nice!! Here is the recipe I used!!

     

    1 packet of Seafood Laksa curry paste
    ¾ cup vegetable oil
    1 litre chicken stock
    500ml coconut milk
    18 medium green Prawns, peeled and deveined
    300g white fish, preferably a thick fillet
    200g flat rice noodles, soaked in boiling water 10-15 minutes, until soft
    2 limes, juiced
    1 handful of bean sprouts
    1 handful of snow peas
    2 tablespoons fish sauce
    1 bunch Vietnamese mint, to serve
    1 bunch coriander, to serve
    1 Lebanese cucumber, deseeded and shredded
    1½ limes, extra, to serve
     

    Method:
    Heat oil in a wok. Add Laksa Paste and fry for 5-10 minutes, until oil floats to the top and it smells aromatic. Add chicken stock and coconut milk. Bring to the boil, reduce heat and simmer for 20 minutes, stirring occasionally. Add fish balls, simmer for 2 minutes then add Prawns, increase heat and return to the boil then remove from heat. Cover to keep warm.

    Divide drained rice noodles between 6 deep bowls, add tofu, green onions and bean sprouts. Stir half the lime juice and fish sauce through the soup, taste and add more if needed. Ladle soup into bowls and top with Vietnamese mint, coriander, cucumber, and lime wedges.

    The most ideal wine to serve with  Asian foods is the Gewürztraminer. The Gewurtztraminer is a grape traditionally grown in Italy’s Trentino region however now it has spread to Germany and France’s Alsace region.  The Gewürztraminer grape produces a full-bodied strong, heady wine. It has spicy, exotic lychee-nut flavour’s, with hints of passionfruit and and has a fairly heavy-oily texture, which is why the strong flavours of a curry help to “cut it down”, so to speak.  This wine needs a dish to balance it out and for example a delicate piece of fish is just no match for the spicy, strong and powerful flavours of the Gewürztraminer, similarly an elegant soft wine would be lost on a spicy, flavoursome curry!! All in all a wonderful flavoursome meal is in store and I hope you enjoy the wine and food together!!

    Inez O’Shea
    “A taste of Italy”

     

    Recipe for the week!!!

    August 30, 2010 by Inez No Comments »

    Champagne Rice!!!                                                 

     

    This is a recipe for the ladies!! So Gentelmen if you’re wishing to make a good impression, keep this recipe in mind!!

     

    Ingredients:
    1 lt of  vegetable stock
    1 cup of freshly grated Parmesan                                                   
    1/4 onion
    2 handlfuls of risotto per person
    3-4 tablespoons of butter
    1.5 cups of Prosecco or Champagne
    (This recipe is for 4 people)

    Method:
    Dice the onion and brown with a tablespoon of butter.  At the same time heat up the stock so its hot but not boiling. Add the rice to and stir for a few seconds,using a wood spoon so that it is a little crunchy. Keep the heat low, and now add one glass of champagne. Wait until the rice has abosorbed the champagne and with a ladle add 1 ladle of stock, continue to stir the rice until again it has been absorbed, repeat this process for about 20 mintues or so until you can see that the rice is a thick consistency and if you try a small amount on a spoon, it should be soft!! Just before its ready, add 1 cup of parmesan, half a glass of champagne, and a good dollp of butter, and continue to stir!!
    Serve in a bowl, and if you wish add some cracked pepper and a little more parmesan on top.

    Enjoy with the remaining champage, but once this has finished, you could move onto a good glass of Greco. Greco, by Cantina Tabourno is from Campania, near Napoli!! Its a step up from the light crisp Prosecco and for me I prefer to enjoy with the rice as I find that with all the different flavours of the risotto, a wine with a bit of body really adds to it and seems to accentuate all of the different flavours not only in the rice but also in the wine as well!!
    Greco by Cantina Tabourno, is medium bodied.  You will notice hints of almonds, this is due to the volcanic soil.  The aroma’s are of lemons and tropical fruits.  To drink its FULL of flavour yet suprisingly smooth, it is refreshing and quite crisp, with the predmoninant flavours being of  lemons, pears and toasted almonds!!

    Greco comes from a very warm environment, and there are many influences on its flavours. First and formost the Volcanic soil of Campania really changes the taste of the wine, it gives the wine the mineral notes which it is extremely famous for. Then of course being right on the sea it has the influences of the fresh sea breezes and not to forget the intense  sun of Napoli. With all of these elements combined a spectacular white wine has been born!

    I hope you enjoy the meal and my recommendations!!

    Enjoy!!Inez O’Shea
    ” A taste of Italy”

     
     

    Wine special for the week!!

    August 5, 2010 by Inez No Comments »

    Masetto Bianco is a blend of Chardonnay, Pinot Bianco, Riesling and Sauvignon.  It is made by a producer called Endrizzi who are based in the Trentino region in fact just 8kms from the Austrian border!! So as you can imagine the winery is up in the Alps and has the true Alpine climate!! Which has huge affects on the wine!! In my oppinion very positive affects.
     Having such influences from so many different grapes, suprisingly the wine for me was very well balanced and had just the right amount from each grape, in other words 1 grape didnt dominate, there were hints of all grapes, some more obvious others more subtle!! Masseto Bianco wasn’t too sharp but rather very smooth and makes for very pleasant drinking!!

    I made a lovely Ravioli pasta with it, a very simple dish consisting of Pumpkin Ravioli with butter, sage, and freshly grated Parmesan!!!

    Enjoy!!

    Inez O’Shea
    “A taste of Italy”

     

    Italian Summer recipes

    July 5, 2010 by Inez No Comments »

    My thoughts on Italian cooking.

    Being Australian, I have grown up in a very multi-cultural society, which my Mother embraced!! Growing up every night for dinner was a dish from any cuisine in the world, my Mother specialised in Asian cooking, but she would always try her hand at anything and everything!!! For Christmas one year I remember us all sitting around the table rolling coriander, and prawn Vietnamese rolls, and for dinner most nights it was an Indian curry to a stir fry, to a Thai curry to Mexican or to some good old lamb chops!!

    It was this environment that instilled a huge passion for food, and good quality food!! So when I arrived in Italy, I went crazy!!! I basically ate my way through Italy for 1 year, then I decided that I had eaten enough in restaurants, and would like to try my hand at a bit of Italian cooking. What I came to discover is that much of the food served in Italy is very basic, but what makes it so delicious is the quality of the ingredients. Having now moved to Ireland I thought that it was impossibile to make nice Italian food in Ireland, however I have found a few small shops which source good quality produce, so if im making something particular then I always try to buy my ingredients from them. I also have a very good bottle of Italian oil which for me is the key ingredient in most Italian dishes, it can make or break the dish!! Of  course there are some things which you simply can’t get here in Ireland however, for many of the recipes I have been able to get it pretty close to the “real deal”. So here are some of my favourites….

    Classic Pesto                            Stock Illustration - basil. fotosearch  - search clipart,  illustration,  drawings and vector  eps graphics images  

    5 cups packed fresh basil leaves
    1/4 cup pine nuts
    1 large clove garlic, peeled
    salt and freshly ground black pepper
    1/2 cup extra-virgin olive oil
    1/2 cup  grated Parmigiano-Reggiano

    Method:  Pulse the basil, pine nuts, garlic, 1/2 tsp. salt, and 1/8 tsp. pepper in a food processor until finely chopped. With the motor running, slowly pour the olive oil into the feed tube and process, stopping to scrape the sides of the bowl as needed, until the mixture forms a thick paste. Transfer to a medium bowl and stir in the Parmigiano. Season to taste with more salt and pepper.

    This can then be added to spaghetti with  a sprinkling of parmesan over the top, or I love to spread it on crackers and add feta or cheese of any kind, of course Italian cheese is ideal!!

    Chicken with Pesto

    Method: Take the chicken breast and with a knife smear the pesto on either side of the breast, then cover with grated parmesan, and finally wrap the breast with prosciuto. Place the chicken in a glass oven dish and add a small amount of oil to stop the chicken from sticking. Cook in a moderate oven 180 degrees for 25-30mins depending on the size of the chicken.  Serve with a tossed greek salad.

    Bruschetta

    Ingredients:
    2 slices of white oven loaf bread
    2 vine ripened tomatoes
    1 handful of basil
    1 clove of garlic
    oil
    salt and pepper

    Method: Take the bread and slightly toast, once it is crusty on the outside take the clove of garlic and rub it on the bread. Dice the tomatoes, and break up the basil and mix in with the tomatoes, pour a small amount of oil in with the tomatoes and stir just to combine everything. Then add a pinch of salt and pepper. With the bread pour small amount of oil onto the top and place in the oven for 5 or 10 mins.  Spoon the tomatoes on top of the bread and if you would like the tomatoes to be slightly warmed you can place it into the oven together, otherwise just spoon the tomatoes onto the bread once you have removed the bread from the oven.

    Wine Recommendations

    I recommend our the Masetto Bianco by Endrizzi, it is a blend of  Chardonnay, Pinot Bianco, Riesling and Sauvignon. It is quite rounded rather then being sharp, and is very soft and makes easy pleasant drinking, and will go excellently with all of the above recipe’s.

    Enjoy!!!
    Inez O’Shea “A taste of Italy”                                              

     

    Recipe and Wine Recomendation for the Week!!

    June 4, 2010 by Inez No Comments »

    Warm Lamb Salad on Avocado Mint Couscous
    1 cup couscous
    2 tablespoons olive oil
    grated zest and juice of 2 lemons
    500g lean lamb fillets
    2 avocados
    ¼ cup chopped fresh mint
    2 tablespoons currants
    ¼ cup flaked almonds, toasted
    1 tablespoon olive oil, extra

    Preparation:
    Bring 275ml water to boil in a large saucepan. Sprinkle over couscous. Cover. Remove from heat and allow to steam for 10 minutes.
    Combine 1 tablespoon of olive oil and 2 tablespoons of lemon juice and brush over the lamb fillets.
    Char-grill or barbeque, brushing with the oil and lemon until cooked as preferred. (medium- rare will be most tender) Cover with foil and allow to sit for 10 minutes. Dice avocados.
    When the couscous has absorbed all the liquid, gently fluff with a fork and fold in the diced avocado, mint, currants, almond, lemon zest and 1 tablespoon juice. Place on serving plates. Slice the lamb and arrange on top of couscous. Drizzle with the remaining lemon juice and olive oil.
    Garnish with mint leaves.                                                                      

    To compliment we recomend a bottle of our San Vincenzo by Anselmi. Anselmi is based in the Veneto region in the North of Italy. The San Vincenzo is made from the Garganega grape, and has a light straw color. The aroma is crisp and pure, with scents of minerals, apples, bananas and lemon blossoms. It is a medium-bodied wine, which is dry and fresh, with notes of citrus fruit, pear, grapefruit and hints of hazelnut.

    Enjoy the Long Weekend!!

    Inez  O’Shea”A taste of Italy”

     

    Embracing Summer with Food and Wine

    May 21, 2010 by Inez No Comments »

    stock vector : Bright summer sunshine vector background. EPS10 file.  We never thought it would arrive but it has, Summer!!!! At long last!! So to celebrate its arrival we thought we would give you a lovely summer recipe with a  great wine recommendation, so you can embrace the season in every way!!

     

    Grilled Chicken with a Coriander and a Mint Salsa

    Salsa
    1 tbsp coriander roughly chopped
    2 tbsp mint leaves
    1 spring onion-finely chopped
    2 cloves garlic crushed
    150ml olive oil
    ground  salt and pepper

    Method
    Combine all ingredients in a blender for a few minutes, then transfer to a bowl.

    Grill the chicken on a bbq or stove top, when it is ready transfer to a plate and lightly pour the salsa over the top.

    Accompaniments
    Chop a banana and place into a bowl, squeeze some lemon juice over the top and add some grated coconut.                                                                      stock vector : flowers on papyrus background

    Wine Recommendation
    As this dish is very light and fresh we suggest a wine which is similiar to the dish, so heavy red wine would not go very well at all. However the Gavi di Gavi, by Cantina Produttori del Gavi would be a wonderful accompaniment. 
    For those of you who aren’t familiar with Gavi, it comes from the Piemonte region in Italy, and is made from the Cortese grape. Its best known for its,crisp, floral, peachy, aromatic qualities and is very light, fresh and sometimes has hints of melon, almonds or hazlenuts.  The soil in the Gavi region is made up of clay and limstone which gives the wine its unique taste!!

    The Gavi di Gavi will comliment the flavours of mint, coriander and garlic in the recipe and make sure it is nicely chilled before serving!! 

    With the sun shining, some good classic rock  blaring on the stereo and great company its impossibile not to enjoy!!!

    Have Fun!!
    Inez  O’Shea”A taste of Italy”

    stock vector : Grunge flower background with butterfly, element for design, vector illustration                                                                                 stock vector : floral background