Latest News

Lamb and Rosemary Pot Pie


Lamb is such an Easter tradition and as lamb is also such a great partner for our more serious reds, […]

Italian Easter Bread


We continue our baking streak for Easter. Not only does the long weekend give us more time to try something […]

Easter Eggnog Wine Cocktail Recipe


Easter Eggs have never been taken to this level! Try our all grown up Easter Eggnog wine cocktail as a […]

Croissant Cake – the perfect Autumn bake


While a summer Christmas is challenging for traditional Christmas roasts and gravy’s and puddings, South Africans are better-off weather-wise when […]

Baking Babka for Easter


Bread has a very strong link to Christian religious ceremonies and a variety of Easter breads are made during Easter […]

Green Mary Wine Cocktail Recipe


Ingredients 2 medium-size green or yellow tomatoes 90 ml water dash green jalapeño tabasco 2 x dash bitters 15 ml […]

Celery Sour Recipe


Celery Sour Ingredients 30 ml    gin 15 ml    freshly squeezed lime juice 15 ml    simple syrup 45 ml    fresh celery […]

Carrot and Orange Cooler


Carrot and Orange Cooler Ingredients 60 ml    fresh-pressed carrot juice 30 ml    blanco tequila 30 ml    fresh orange juice 30 […]

Pinot Noir & Porcini Risotto


The earthy notes of our 2015 Culinaria Pinot Noir are beautifully echoed in the autumn flavours of this porcini risotto. […]

Tomato, Baby Marrow and Aubergine Gratin


Ingredients 1 kg ripe, firm tomatoes, thinly sliced 1 red onion, thinly sliced 350 g baby marrow, preferably mixed green […]

News

Roast spatchcock chicken with citrus stuffing



What to cook on a Monday night?! You want something that is not too much trouble, but delicious enough to drive away any Monday blues!

The best way to do that, is to light a fire and try our recipe for Roast spatchcock chicken with citrus stuffing – and of course, don’t forget to pour a glass of our 2014 Leopard’s Leap Chardonnay with it!

, Roast spatchcock chicken with citrus stuffing

Ingredients

Finely grated zest of 1 lime

Finely grated zest of 1 lemon

15 ml (1 tbsp) garlic, finely chopped

10 ml (2 tsp) ginger, finely grated

45 ml (3 tbsp) soft butter

100 g flaked almonds, toasted

Salt and freshly ground pepper

1.5 kg free-range chicken

1 orange, thinly sliced

Preparation method

Prepare a fire in a kettle braai with a lid, providing enough medium to hot coals.

Combine zest, garlic, ginger, butter and almonds and season to taste.

Place the chicken breast-side down on a working bench. Use a pair of kitchen scissors to cut along the side of the back bone until you reach the tail. Repeat on the other side of the back bone and remove it all together.

Flip chicken over and press down firmly with the palm of your hand to crack the breast bone, flattening it.

Using your fingers, gently loosen the skin on top of the breast and thighs. Spread the flavoured butter carefully and evenly under the skin and season well.

Scrape most of the coals to the side. Do not place the chicken directly over the coals, otherwise the skin will char. Place the chicken breast-side up on the braai grid and arrange orange slices on top. Braai for 45 – 60 minutes (with lid closed) until golden and juices run clear when pierced.

Serve with couscous and a green salad… and of course the 2014 Leopard’s Leap Chardonnay!

 

Upcoming Events

20 April 2019
  • South African Table
South African Table
12:00
26 April 2019
  • South African Table
South African Table
12:00
27 April 2019
  • South African Table
South African Table
12:00

Buy Our Wines

Take a look at our wine collection. CLICK HERE

Ask Us

Feel free to contact us.
CLICK HERE



    Newsletter Sign-up


    © Copyright 2019 Leopard's Leap | Terms & Conditions | Privacy Policy | Delivery Policy | Refund Policy

    Ask Us

    [contact-form-7 404 "Not Found"]