Preparation time
10 Minutes plus 2 Hours Marinating
Cooking time
25 minutes
Serves
10
As wine pioneers of Western Australia, we have been making wine in the Margaret River and Great Southern regions since 1986.
At Howard Park, we have an uncompromising commitment to quality and a focus on crafting wines that are not only expressive of the region’s terroir, but are flavoursome, balanced, elegant and subtle.
We’ve been making a Sauvignon Blanc Semillon for years, but we have some special parcels of Sauv Blanc in our Margaret River vineyards and we wanted to see what they looked like as a stand-alone wine. They looked great, so the 2017 Miamup is the first vintage of this release.
Our favourite meal to have with this wine is Malaysian roasted spiced chicken with peanut sauce (Ayam Percik) – there’s something about the crisp acidity of Sauv Blanc from WA. It’s generous and warm and pairs well with many Asian dishes, ideally with a bit of spice.
"When our extended family gets together the discussions are fantastic, a mix of current affairs, memories and gentle mocking. Someone usually says something controversial – mostly it’s Nana, she’s 93 this year." Richard Burch
Ayam Percik with spicy peanut sauce
INGREDIENTS
20 chicken thighs or 10 breasts, skin on
Marinade
2 lemongrass stalks
6 red onions (small)
3cm ginger, chopped
½ teaspoon cumin powder
½ teaspoon fennel powder
½ teaspoon turmeric powder
1 tablespoon sugar
½ teaspoon salt
50ml water
Peanut sauce
500g peanuts, deep fried until golden brown
120g garlic cloves, peeled and diced
60g bird’s eye chillies, finely sliced
2 kaffir lime leaves
75g galangal, washed and sliced
500ml coconut milk
200g palm sugar
7 tablespoons sweet soy sauce
200ml fish sauce
1 tablespoon lime juice
1 tablespoon fried shallots
Marinade
1. Combine ingredients and marinate chicken for at least 2 hours.
Peanut sauce
1. Combine peanuts, garlic, chillies, lime leaves and galangal in a food processor.
2. Place ground ingredients in heavy saucepan together with coconut milk, palm sugar, sweet soy and fish sauce. Bring to a gentle boil, reduce heat and simmer uncovered for 15 minutes, stirring frequently to prevent sauce sticking.
3. Add lime juice, season to taste and sprinkle with shallots just before serving.
METHOD
1. Roast chicken on barbeque or in oven until juices run clear.
2. Place thighs or sliced chicken breast on a plate. Garnish with coriander, sliced cucumber and finely sliced chilli. Serve with peanut sauce in a bowl for dipping.