Yelland & Papps Devote Roussanne 2016

Yelland & Papps Devote Roussanne 2016

  09:29    Stu.

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This wine was my excuse to knock up a spicy Moroccan inspired Chicken, bastardised recipe included below. Or check out the original here.

Roussanne often strikes me as having this golden, Linseed character. Take that as a base, add stonefruit and a little creamed edge, a little chicken stock even and you start to approach where this wine is at. 

Quite a lavishly textured wine, chewy and textural. Hints of slivered almond, a little bite via some phenolics and spice. There's plenty going on, with citrus twists and a subtle creaminess to the body. 

Subtle. That's a good way of summarising it. 92 

Tasted on: Wednesday 31st May, a Leaf to Fruit day
Source: Sample
Price: $40
Alcohol: 12.7%
Closure: Screwcap
Website: http://yellandandpapps.com/

INGREDIENTS

• 1 lime
• 2 garlic cloves, crushed
• 1 tablespoon chopped fresh mint
• 1 1/2 tablespoons Moroccan seasoning
• 60ml (1/4 cup) olive oil
• 4 (about 800g) chicken thigh cutlets (skin on), excess fat trimmed
• 2 (about 350g) red Delight potatoes, peeled, cut into 1.5cm pieces
• 1 (about 600g) sweet potato (kumara), peeled, cut into 1.5cm pieces
• 2 carrots, peeled, cut into 1.5cm pieces
• 2 red capsicums, seeded, cut into 1.5cm pieces
• 2 large zucchini, cut into 1.5cm pieces
• 2 red onions, cut into 8 thick wedges
• 240g (1 1/4 cups) couscous
• 375ml (1 1/2 cups) boiling water
• 30g butter
• 1/3 cup fresh mint leaves

METHOD

• Step 1
  Use a zester, or a vegetable peeler and a small sharp knife, to cut lime rind into thin strips. Juice the lime and reserve juice. Combine lime rind, garlic, chopped mint, Moroccan seasoning (or Harissa paste, 2 tbsps) and 2 tablespoons of oil in a glass bowl. Season with salt and pepper.
• Step 2
  Place chicken in a large glass bowl. Pour over three-quarters of the marinade and rub over chicken to evenly coat. Cover and place in the fridge for 1-2 hours to marinate.
• Step 3
  Preheat oven to 200°C. place a baking tray in oven. 
• Step 4
  Combine the potato, sweet potato, carrot, remaining marinade and remaining oil in a glass bowl. Place on the baking tray. Place the chicken on top of the vegetables. Bake for 25 minutes. Then add the capsicum, zucchini and onion to tray and toss to combine. Roast for an additional 25 minutes or until juices run clear (keep an eye on it basically) when the thickest part of the chicken is pierced with a skewer and vegetables are tender.
• Step 5
  Place couscous in a heatproof bowl. Pour over the boiling water. cover. Set aside for 5 minutes or until the liquid is absorbed. Use a fork to separate grains and stir to combine. Stir in mint leaves and either lime juice (retained from above), or lemon juice for a burst of freshness. Optional: add a handful of slivered almonds for extra texture.

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