Matt Golinski’s Tamarind Chicken Oysters, Carambola, Tapioca and Cashews
½ tsp annato
½ tsp black peppercorns
½ tsp cumin seeds
½ tsp whole allspice
500gm chicken oysters or chicken thighs
30gm tapioca flour
50ml peanut oil
1 tsp sesame oil
1 tsp palm sugar
1 tbs tamarind pulp
1 tbs fish sauce
1 tbs oyster sauce
½ tsp grated ginger
2 carambolas, sliced and seeds removed
30gm cashews, roasted and roughly chopped
1 lrge red chilli, julienned
1 kaffir lime leaf, julienned
½ cup mixed fresh Asian herbs(coriander, Thai basil, Vietnamese mint)
Grind the spices together to a fine powder and marinate the chicken in the mixture overnight.
Whisk together the sesame oil, palm sugar, tamarind, fish sauce, oyster sauce and ginger.
Dredge the chicken in the tapioca flour and fry in peanut oil until golden.
Pour half of the tamarind sauce over the chicken, cover and bake at 180 degrees C for 12 minutes.
For the tapioca, add the tapioca to the boiling water and boil for 10 minutes.
Strain and reboil in fresh water for another 3 minutes.
Strain and rinse in cold water.
Arrange the carambola slices, tapioca and cashews on four plates and divide the chicken between them. Drizzle with the remaining sauce and top with the herbs, chilli and lime leaf.
Region: Eden Valley, SA
Maturation: Matured in seasoned and new French, with 20% being in seasoned French oak vats.
Colour: The wine is pale straw in colour with a green hue.
Nose: The 2013 Saltram 1859 Chardonnay shows characters of white stone fruit, grapefruit, and hints of subtle oak.
Palate: The palate is soft and even showing some vibrant fruit characters while having a refreshing crisp finish.
In 1859, William Salter and his son, Edward, founded the firm W. Salter & Son and the 1859 wines celebrate the pioneering work of our founders, whilst paying respect to the traditions of Saltram.
Created in a contemporary style this Chardonnay has notes of stone and citrus fruit. The palate is soft and full with a complex creamy texture and subtle oak characters.