Two Fat Birds » Recipes

Spiced Chicken/Game Bird Glaze

admin — Thu, 16 Apr 2009 04:11:36 +0000

The warm spicy cinnamon and cumin with the sweetness of the honey and the twang and oakiness of our Cabernet Sauvignon Red Wine Vinegar in this glaze would be perfect for a Christmas lunch, or as a warm cozy roast chicken dinner on a cold winters night.

1/2 Cup Olive Oil
1/3 Cup Two Fat Birds NZ Cabernet Sauvignon Red Wine Vinegar (Full barrel strength)
1/2 Cup Honey
1 Tsp ground Cumin
3/4 Tsp ground Cinnamon

Combine the above ingredients in a small pot and simmer at a low temperature (stirring) for about 2 mins. Apply glaze to bird with a brush and roast as usual. Baste the bird every 10 minutes with more gaze until cooked (when juices run clear). Feel free to experiment with this glaze, star anise also works well added to this mixture.

Simple Cabernet Sauvignon Red Wine Vinaigrette

admin — Thu, 16 Apr 2009 04:10:40 +0000

A simple delicious vinaigrette to spice up your salads. Excellent with sliced cucumbers and sliced cabbage/onion/carrot (Slaw).

1/2 Cup Olive Oil
1/4 Cup Two Fat Birds Cabernet Sauvignon Red Wine Vinegar
1 Tsp Salt
Freshly Ground Black Pepper
1/4 Tsp Oregano

Add ingredients to a small jar and shake to combine. Keep covered and refrigerated, and shake before using.
Other herbs that could work well with our Cabernet Sauvignon Red Wine Vinegar may also be, Tarragon, Sage and Marjoram. Try
adding some garlic or shallots chopped finely, a teaspoon of Dijon mustard, or wasabi.

Cabernet Sauvignon Vinegar & Garlic Steak

admin — Thu, 16 Apr 2009 04:09:47 +0000

1/3 Cup Two Fat Birds Cabernet Sauvignon Red Wine Vinegar.
2-3 Tbsps Crushed Garlic.
1 Tbsp Black Pepper.
1 Tsp Salt.

Combine ingredients in a bowl. Prick steaks all over with a fork, then rub steaks with the mixture. Cover and leave to marinate in the fridge for 2-3 hours.
Take out and grill or bbq steaks until cooked -added any leftover garlic marinade to the top of the steaks while cooking.