McWilliams 2005 Inheritance Chardonnay

- - - - -

I feel the need to start this first review with a bit of a caveat - I enjoy wine, I love the aromas, the taste on my palate and the smooth finish of a good wine. However I'm no expert and this is simply my opinion. The people who will read this blog will most likely not share my passion for wine - but that's ok. This review, and others like it to come, will hopefully get you to see what I'm talking about!

- - - - -

This is a rich, fruit-driven Chardonnay featuring ripe mango and tropical fruit aromas. The palate has an abundance of fresh peach and nectarine flavours balanced with a crisp, clean finish.

So reads the description on the back of the bottle. Often I wonder how they come up with such descriptions - sometimes you wonder if they've subtly added these flavours during the fermentation process or if what's written is just a load of waffle.

Unfortunately with this wine it felt like a lot of waffle. Whilst it seemed to promise lots, I was relatively disappointed it didn't live up to it's labelling. That said it was still a relatively nice Chardonnay, having most characteristics of Chardonnay I have come to expect. Whilst lacking the fruity aromas I was hoping for, it certainly delivered on the crisp and clean finish. The palate, whilst fruit generally, didn't appear to have the peach/nectarine qualities I was hoping for, or they were too subtle for me to notice.

Overall a nice, but mostly average, drop considering it was only $8.

-

Honey Mustard Chicken Drumsticks

So it's a Sunday evening after a day out at Church, we're both feeling pretty tired and looking forward to our day off tomorrow. What to have for dinner?

I stumbled on this recipe in the 'Best Ever Three & Four Ingredient Cookbook', and since we had the ingredients ready I figured, "Why not?"

What you need (to serve 2):

• 4 Chicken drumsticks (thighs or breast are also good)
• 2 Tbsp wholegrain mustard
• 2 Tbsp honey
• salt & pepper to taste
  

Here's what you do:
Mix the mustard and honey together and add salt and pepper to taste. Brush the chicken drumsticks liberally leaving about one third of the mixture remaining. Pop into a pre-heated oven at 200 Degrees Celsius and cook for about 25-30 minutes. You will need to turn the drumsticks occasionally and re-coat them using the remaining mixture.

I served this dish (as above) with Italian Herbed Potatoes (from a ready packet mix), honey carrots and roasted Roma tomatoes.

Very nice!

Steven's Spanish Eggs

-
I've been working on this recipe for ages, but I think I've finally got it! I first tasted 'Spanish Eggs' at a cafe in Southbank, Brisbane whilst on my work experience with Nigel. I don't remember too many details about that original dish except that it was served on sour dough bread, had one really massive free-range fried egg, had a very nice topping and a slice of Swiss cheese was to be found wilting on top. I couldn't believe how good it tasted so I've been working on recapturing that feeling ever since - and now I think I'm pretty close to that original sensation.

I have served this a number of times for breakfast, but it's probably better suited to a brunch or lunch.

Here's what you need (to serve four):

• Turkish bread: one of those long ones you can get from the supermarkets
• 4 large eggs (either the 700g or 800g varieties)
• 2 diced Chorizo sausages
• 4 rashes smoked bacon diced
  
• 1 finely diced red onion
• 1 can of diced tomatoes
• Fresh basil leaves finely chopped
  
• Balsamic Vinegar
  
• 1 Minced garlic clove
  
• 1 tbsp olive oil
• salt and pepper to taste

Here's what you do:
Slice the turkish bread into four sections and then halve length ways. Either toast in the oven or use a sandwich maker/press.

Fry the eggs sunny side up, serve them on the toasted turkish bread.

In a heated non-stick pan, add the olive oil and garlic. Then add the diced red onion and fry until the onion is soft. Remove the onion and garlic and set aside temporarily. Fry the smoked bacon and diced Chorizo sausages until fragrant, then return the onion and garlic for a further few minutes. Add the diced tomatoes and basil leaves. Season with salt and pepper to taste.

Once the tomato mix is ready, gently spoon the right amount on each fried egg. Add a small dash of balsamic vinegar over the top and serve with the other half of the toasted turkish bread lying off the top (as pictured above).

For something different:
Use a balsamic vinegar reduction for a sweeter touch. Simmer some vinegar in a pot until reduced to a syrup consistency. Beware because this can stink up your whole kitchen!

Add a slice of Swiss cheese to the top just before serving.

Let me know how you find this recipe and enjoy :)

Another version I attempted at YF Committee Retreat earlier this year...