Recipe by Melie’s Kitchen
Chicken Kebabs
Ingredients:
650g free-range chicken thighs, diced into 3cm chunks
2 tsp ground cumin
1 tsp each ground coriander, sumac, turmeric & caster sugar
½ tsp each cinnamon & ground cardamom
1 Tbsp olive oil
Pomegranate Sumac Onion Relish
Ingredients:
2 medium brown onions, thinly sliced
2 cloves garlic, minced
1 tsp sumac
½ cup chicken stock
2 Tbsp pomegranate molasses
1 Tbsp brown sugar
To Serve:
¼ cup pomegranate arils
¼ cup roasted pistachios, finely chopped
1 Tbsp finely chopped chives & fresh dill, to garnish
Method:
Dice chicken into 3cm chunks and add to a bowl, along with the spices and olive oil. Toss together until
chicken is well coated. Cover and set aside in the fridge to marinate for 1-2 hours. Meanwhile, make the
onion relish. Once chicken is marinated, season chicken with 1 tsp flaky sea salt and toss together. Thread chicken onto 4 skewers (make sure you soak the skewers first so they don’t burn). Thread the chicken onto the skewers tightly. Set aside until ready to cook.
Heat 2 Tbsp olive oil in a medium pot on medium heat. Add onion and season with ½ tsp flaky salt.
Cook for about 15 minutes, stirring often, until onion is soft & just starting to caramelise. Add garlic and
sumac and cook for a further 1 minute, until fragrant. Add chicken stock, stir and bring to a simmer.
Simmer for a further 5 minutes, until the stock has almost evaporated. Add the pomegranate molasses
and brown sugar and cook for a further 2-3 minutes, until sticky and jammy. Season to taste with salt
and set aside to serve.
Fire up your BBQ on high. Drizzle chicken with some olive oil and BBQ for about 15 minutes, turning
often, until cooked through and lightly charred.
Serve chicken skewers topped with the onion relish, pomegranate arils, pistachio, chives and dill.
Drizzle over some EVOO to finish.
Recipe by Melie’s Kitchen
Prawn Kofta
Ingredients:
550g raw prawns, tails removed
½ tsp toasted fennel seeds
2 cloves garlic, minced
1 bunch (10g) coriander, roughly chopped
Zest of ½ medium lemon
½ tsp dried dill
3 Tbsp Panko breadcrumbs
Confit Tomatoes
Ingredients:
25g salted butter
2 medium shallots, peeled & cut into quarters
6 cloves garlic, peeled & lightly smashed
1 can cherry tomatoes, drained & lightly rinsed
½ tsp each chilli flakes & smoked paprika
Dill Yoghurt
Ingredients:
1 cup unsweetened Greek yoghurt
1 clove garlic, minced
1 bunch (10g) fresh dill, finely chopped + extra to serve
Method:
Prawn Koftas
Pat prawns dry with a paper towel. Pinch, pull and remove the trails from the prawns and discard. Add prawn meat, fennel seeds, garlic, coriander, lemon zest, dried dill and 1 tsp flaky sea salt to a food processor. Blitz together several times, until prawns are chopped up. Add panko and blitz again several times, until the mixture comes together into a coarse paste (don’t over blitz the mixture, you want the balls to have some texture). Using oiled hands, roll heaped tablespoons of prawn mixture into balls. Place on a dinner plate and set aside until ready to cook.
Confit Tomatoes & Dill Yoghurt
Add butter and ¼ cup of olive oil to a medium skillet (or heavy-based frypan) on medium heat. Once butter has melted, add shallots and garlic and season lightly with salt. Cook for about 10 minutes, stirring often, until shallots are softened and browned. Add drained canned cherry tomatoes, chilli flakes, smoked paprika and ½ tsp flaky sea salt to the pan. Stir and reduce heat to medium low. Simmer for 8-10 minutes, stirring often, until reduced and glossy. Remove from heat and set aside to serve. Combine all the dill yoghurt ingredients together in a bowl with ½ tsp flaky sea salt. Set aside to serve.
Cook Prawn Koftas
Heat a drizzle of neutral oil in a large, non-stick frypan on medium-high heat. Cook prawn balls for 8-10 minutes, turning often, until golden brown and cooked through.
Serve
Spread dill yoghurt over a serving platter. Arrange the prawn balls on top, then spoon over the confit
tomatoes. Garnish with some dill fronds and parsley leaves, if desired.
Another absolutely divine spread whipped up by the fabulous @melies_kitchen. Spring has sprung but it’s still prime red wine drinking time, and nothing is tasting quite as good as our new Babydoll Central Otago Pinot Noir! Lively with juicy blueberry and black plum flavours, soft tannins and a slightly toasty finish 🍇
Melie has created four delicious dishes using seasonal veg to pair with the our Babydoll Pinot. Tuna crudo with chilli, orange & citrus dressing, prawn & dill koftas with smoky garlic confit tomatoes, raclette cheese grilled flatbread with honey, aleppo chilli & thyme – and finally some spiced charred chicken kebabs with sticky pomegranate onion relish & pistachios. 🍷💙
To recreate any of these mouth-watering dishes, see recipes:
- Tuna Crudo with Chilli, Orange & Citrus Dressing
- Juicy Prawn & Fennel Koftas with Chilli Butter Confit Tomatoes
- Charred Chicken Kebabs with Sticky Pomegranate Sumac Onion Relish & Pistachio
- Grilled Raclette Flatbread with Honey, Aleppo Chilli & Thyme
We’re excited to introduce a new addition to our Babydoll collection – Shiraz!🍇
With grapes sourced from Australia’s Clare Valley region, Babydoll Shiraz boasts lifted aromatics of dark cherry and black forest fruits with hints of spicy oak. On the palate, you’ll enjoy intense flavours of ripe blackberry, dark fruits, and plum.🍷💙
The 2022 vintage was exceptional, thanks to the nearly perfect conditions in Clare Valley. Consistent winter rainfall and a La Nina weather event provided ample moisture for healthy canopy growth, resulting in an excellent fruit set and an abundant crop.
Babydoll Shiraz will pair beautifully with rich red meats such as braised beef short ribs and can be enjoyed now, or cellar for up to 3-5 years.
Cheers!
Now available exclusively at selected Woolworths stores throughout New Zealand. Please check online or ask in-store for availability.
Shiraz Fun Facts
🌏 Origin Story: Shiraz, the globetrotting grape, hails from France’s Rhône Valley but quickly set up shop in Australia, where it became a superstar.
🪇 Flavour Fiesta: Known for flavours of blackberry and plum, plus a subtle spicy kick that’s like a party in your mouth.
🧑🎤 Aging Gracefully: This wine ages like a fine rock star, getting more complex and interesting with time.
🍽️ Food’s Best Friend: Loves cozy dinners with BBQ, grilled meats, or anything that’s hearty and a little messy.
🎉 Popularity Contest: Shiraz is the life of the party, topping the charts as one of the world’s most beloved red wines.