A PORTUGUESE DATE NIGHT WITH MATEUS ROSE *

MATEUS, MATEUS ROSE, PORTUGUESE WINE, PORTUGAL, FOOD, THE BIG FEASTIVAL

If you haven’t yet noticed, food plays a big part in my life, and I tend to find that when I am spending quality time with people food is generally involved. With my partner being a chef and me travelling all over for work finding that time with each other can prove quiet difficult! We catch up over meals, and drinks and are constantly trying to be proactive in the days we have together. One thing that I would love us to attend together would be a foodie festival, where we can stuff our faces and giggle over glasses of bubbles. This year Mateus Rose will be creating summer vibes over at the Big Feastival, you know that big festival run by foodie icon Jamie Oliver and super cool dude Alex James. Now there is nothing I would love more than to spend the weekend with the boyo partaking in acoustic picnics with Portuguese food and wine. We couldn’t make it so instead Mateus sent us over a couple of bottles of wine and we decided to turn it into a Portuguese date night, with some sexy food and tasty drinks. Of course we wont keep the recipe to ourselves, we aint that mean.

2 chicken breasts

500g kale

1 red pepper (diced)

1 red onion (diced)

1/2 tsp paprika

1/2 tsp garlic powder

1 tsp smoked paprika

2 cups of risotto rice

100g butter

4 garlic cloves (minced)

1 litre of chicken stock

200ml white/rose wine

1/2 cup of olives (halved)

1 bay leaf

1 lime

Olive oil

MATEUS, MATEUS ROSE, PORTUGUESE WINE, PORTUGAL, FOOD, THE BIG FEASTIVAL

Mix the dry spices together with a tbsp of olive oil and a tbsp of lime juice.

Seal off the chicken breasts in a pan until skin is crisp or you have a nice bronzed colour.

Transfer the chicken into a tray with a small amount of water and place into a preheated oven at 160 degrees.

In the same pan we used for the chicken add your diced pepper and onion and gently sweat.

Once your onions have softened and become almost translucent add your fresh garlic and cook for a further 2 mins.

Now in a separate pan add your risotto rice on a low heat (dry) with a splash of olive oil and add your bay leaf and 100g of butter and stir through .

Add salt and pepper at this point if you like.

Now to start adding our liquid . Add 200 ml of white wine or of course Mateus rose and allow to absorb. Stirring if needed.

Now to add 1 cup of chicken stock and repeat the process stirring occasionally.

Once incorporated add the pepper and onion mix and then cup by cup add the rest of your stock until your rice is cooked with a slight bite. We like al dente.

Add olives with the garlic and kale 5 mins before the end.

Serve with line wedge check you chicken cooked thoroughly, slice and serve on top of your risotto. However, not of course before you stir in those lovely pan juices.

 

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