L’Oustalet Recipe

To tie in with the arrival of the eagerly anticipated Famille Perrin L’Oustalet Rouge 2012, we have a little treat in store!

Head Chef, Laurent Deconinck, of the Perrin owned L’Oustalet Restaurant has put together this stunning recipe as a great match for the wine.

It’s the perfect excuse to invite your mates round, crack open a bottle (or two) and cook up a storm!!

Restaurant

Famille Perrin Presents…Grilled Chicken, Honey and Soy Sauce

For 6 people

• 6 free range chicken breasts
• 8 leeks (preferably white)
• 300ml of olive oil
• 2 garlic cloves
• 100ml Accacia honey
• 50ml of Soy Sauce
• 25g of golden Sesame seeds

  1. Mix the Soy Sauce and honey together and pour onto the chicken breasts. Leave them to marinade for 1 hour.
  2. In the meantime, chop off the green half of the leeks to only keep the white part. Wash them under cold water and cook in salted boiling water for 8-10 minutes. Leave them to drain.
  3. After 1 hour, remove the chicken breasts from the marinade and put the leftover marinade in a small saucepan. Peel the garlic, slice thinly and add to the saucepan with the marinade and cook on a low heat for 3-4 minutes. Let it cool down and with a whisk add in 150ml of olive oil and keep mixing like a mayonnaise. If the sauce becomes too thick add 1-2 serving spoons of water.
  4. Quickly fry the sesame seeds in 100ml of olive oil without colouring them, just to make them crispy. All these preparations can be done in advance so all you have to do now is cook.
  5. Coat the chicken breasts and leeks in olive oil and start cooking them under the grill or on the barbeque. Start with the leeks which you need to grill at high heat so they turn completely black. Then grill the chicken breasts. While these are cooking, remove the outer layer of the leeks, slice lengthways and put on the plates with a pinch or two of coarse sea salt.
  6. Once the chicken is grilled and still juicy inside, serve with the leeks. Put the marinade and sesame seeds over each chicken breast.

Restaurant

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