54 | T HE B A R OSSA MAG // R E CIPES
RECIPE BY PETER CLARKE
VINTNERS BAR & GRILL
RECIPE BY SHARON ROMEO
FINO SEPPELTSFIELD
SZECHUAN CHICKEN ESPRESSO MARTAWNY
This recipe is very quick & easy to prepare, tasty, with minimum fuss and
mess in the kitchen cause we all hate the cleanup. We use local Greenslade
chicken as they are plump and keep their moisture. I wine I love to drink
with this is the Rusden Rose. Seppeltsfield has re-imagined the classic Espresso Martini
with its signature fortified wine expression - Tawny.
You will need:
4 chicken thighs
Cooking oil for frying
1 and 1/2 cups of large dried chilli
1 tablespoon Sichuan peppercorn
dry roasted and ground
1 root ginger, sliced
2 cloves garlic
90g sugar 2 spring onions white part and
green part separated and cut
into small sections
150ml light soy
170ml Chinese rice wine
1 tbsp. sesame seeds, or as needed
Pinch of salt
1/2 cup roasted peanuts
Marinating: 1/4 teaspoon white pepper powder
1 tablespoon soy sauce
1 tablespoon rice wine Corn flour
Small pinch of salt
Method
1. Cut the dried chilli, discard the seeds.
2. Remove the bone of the chicken thighs and then cut into small cubes.
In a large bowl, marinade the chicken cubes with all the marinating
sauce. Mix well and set aside for around 10 minutes.
Fittingly remixed as an Espresso Martawny, this bootleg cocktail takes
the bitter-sweet flavours of the original to a new level of complexity.
Seppeltsfield Para Grand Tawny - our recommended expression for the
Martawny - is characterised by its luscious texture, with flavours of roasted
nut praline, brandied raisins and crème brûlée. This perfectly complements
the hedonistic aromas and flavours of quality, freshly brewed espresso.
Along with flavour complexity, the viscosity of Tawny also assists
the espresso crema form neatly on the top of the glass, even after
vigorous shaking.
You will need:
30mL freshly brewed espresso
30mL Seppeltsfield Para Grand Tawny
30mL Vodka
15mL Frangelico liqueur
15mL sugar syrup
Ice cubes
Method
3. Marinade chicken for 15 minutess, coat in corn flour, deep fry. 1. Combine the ingredients into a Boston Shaker and shake vigorously
until creamy and frothy.
4. Fry garlic, ginger in oil, add chilli then chicken spring onion, Sichuan
pepper, sugar , soy, rice wine, finish with sesame and peanuts. 2. Finely strain into a chilled Martini glass and garnish with
a few coffee beans.
Barossa Wine at its finest…
Recognised for producing some of the finest Shiraz in the Barossa Valley, the Moppa region is home
to Moppa Hills Vineyard.
Owners Vicki and John Holt produce a small number of their own wines, including a shiraz, grenache/shiraz,
grenache, semillon, botrytis semillon and an aged fortified tawny shiraz.
Tastings are now available at the new boutique cellar door, attached to their 100 year old stone home.
Situated amongst the vines, it offers picturesque views of the lower slopes of the Moppa Hills region.
Visit us today
Tasting by appointment
Call Vicki on 0411 135 894 or John on 0410 519 041
137 Moppa Road, Nuriootpa
(1.37 km north along Moppa Road after turning off the Sturt Highway)
Catering for small groups of up to 10 people.
Due to our small operation we are unable to accept buses.