• Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen

Chicken Polpette with Spinach and Feta Yoghurt

Serves Four
Recipe Sourced Epicure The Age Tuesday, June 12, 2012


Ingredients
1 red onion, very finely sliced
1 teaspoon salt
4 tablespoons lemon juice
100gm day-old bread, torn
200ml milk
500gm minced chicken (preferably thigh)
2 tablespoons grated parmesan cheese
1 egg, beaten
2 garlic cloves, finely grated
2 tablespoons flat leaf parsley, finely chopped
Sea salt and pepper
1 tablespoon grated lemon zest
2 tablespoons olive oil
200ml natural yoghurt
100gms feta, crushed
½ teaspoon dried oregano
100gm baby spinach
2 tablespoons kalamata olives
1 lemon, quartered


Method
To pickle red onion, slice it into rings, toss with salt and 2 tablespoons lemon juice and set aside. Heat oven to 180°C. Soak bread in milk for 5 minutes, then lightly squeeze dry. Mix with chicken, parmesan, egg, garlic, parsley, salt, pepper, lemon zest and remaining lemon juice, mulching mixture with your hands. Form meat into 8 – 10 patties in your hands.


Heat olive oil in a pan and cook the chicken patties over medium heat, in batches, until lightly golden on both sides. Transfer to the oven and bake for 10 minutes or until cooked through.


Mix natural yoghurt, crushed feta, dried oregano, seat salt and pepper. Serve polpettes on a bed of spinach leaves, with feta yoghurt, lives, lemon an pickled red onion. Serve with a chilled glass of Pfeiffer Carlyle Chardonnay Marsanne.

 

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