wine to try

BUBBLES AND BRUSCHETTA RECIPES

Karena and Kasey Bird share three tasty bruschetta recipes that pair deliciously with Tohu’s Rewa Méthode Traditionelle Blanc de Blanc bubbles

Since winning MasterChef NZ, sisters Karena and Kasey Bird have become full-blown Kiwi treasures. Here the awesome twosome share three delicious bruschetta recipes they’ve created to pair perfectly with Tohu Rewa Méthode Traditionelle Blanc de Blanc (that’s bubbles to you and me).
 

TASTING NOTES

Award-winning Tohu Rewa Méthode Traditionelle Blanc de Blanc is a very special drop, and a great example of a New Zealand méthode that gives Champagne a run for its money. Made from 100% chardonnay grapes, it has delicate bubbles and a crisp dry finish, with aromas and flavours of bright citrus, crisp apple, brioche and toasted hazelnut. Great for celebrations, an aperitif, or just any day with the word “day” in it.


THE RECIPES

Fried Chicken and Oyster Bruschetta

6 small slices of toast (we recommend using a French stick or ciabatta)

oil for deep frying

2 tablespoons mayonnaise

2 teaspoons sriracha

chives to garnish

Mix the mayonnaise and sriracha together.

Place one oyster and one piece of chicken (see ingredients and methods below) on the toast and top with the sriracha mayo mix, then garnish with chives.


For the chicken:

1 chicken breast, cut into six pieces

2 tablespoons sriracha

½ cup plain flour

1 egg, beaten

​Marinate the chicken pieces in the sriracha and set aside for at least 10 minutes. Remove, shake off excess sriracha and coat the chicken pieces in flour.

Dip the coated pieces of chicken in the egg mix then coat in another layer of flour.

To deep fry, heat the oil in a large heavy-bottomed pan to 160°c (if you don’t have a thermometer, drop some of the flour mix into the oil, which will bubble if the oil is ready – however turn the heat down if it bubbles vigorously and begins to smoke), and line a large plate with paper towels.

Add the pieces of chicken to the oil and cook for 7-9 minutes or until golden and cooked through.

Remove from the oil with a slotted spoon and set on the towel-lined plate to drain.


For the oysters:

6 oysters, shucked or from a pottle

½ cup flour (for dusting)

½ cup flour (for batter)

½ teaspoon baking powder

¼ cup ice-cold sparkling water

salt and pepper

Drain oysters and coast in a thin layer of flour.

Mix flour with baking powder in a medium-sized bowl, then whisk in sparkling water to create a batter.

Dip the oysters into the batter, then deep fry for about 5 minutes until golden brown. You may need to turn them half way through to ensure even browning.

Remove from the oil with a slotted spoon and set on the towel-lined plate to drain, then season well with salt and pepper.



Salmon Tartar Bruschetta

6 small slices of toast (we recommend using a French stick or ciabatta)

200 grams fresh salmon, diced small

2 tablespoons cucumber, peeled and diced small

2 tablespoons red capsicum, diced small

1 tablespoon chives, chopped

1 tablespoon red onion, diced small

juice of half a lemon

salt and pepper

Mix together the salmon, vegetables and lemon juice and season well.

Spoon a generous amount of the salmon mix onto each of the toasts to serve.



Goat’s Cheese, Hazelnut and Apple Bruschetta

6 small slices of toast (we recommend using a French stick or ciabatta)

60 grams goat’s cheese

½ apple, thinly sliced

¼ cup toasted hazelnuts, chopped

1 tablespoon honey

Spread some of the goat’s cheese on each slice of toast, add some slices of apple and finish with a drizzle of honey and chopped hazelnuts to serve.
 

Click and Collect

Just one click. That’s all it takes to grab your weekend cocktail essentials from your local Liquorland thanks to Click and Collect.

Simply choose your desired tipples, pay at the quick ’n’ easy online checkout and voilà – your purchases will be ready and waiting for you at your Liquorland store of choice.