As many of you will know, Catalina Bay is in the next stage of its evolution towards a world-class, pedestrian-friendly waterfront area with upgraded paving, seating and planting. And although outside it’s busy, inside the Sunderland Hanger you can rest assured it’s a haven at Little Creatures Brewery.
Heading into autumn there are some mouth-watering offerings on the menu, alongside some brand-new beers. ‘Fresh Hop Scatter Drop’ (5.7%) is a fresh, citrusy IPA made just once a year, with fresh hops flown straight up from Nelson. The ‘I Do Brew’ (3.5%) is a light, sour wheat beer made especially by Little Creatures’ brewer, Jo, for her very own wedding! And created to celebrate the warm, spicy flavours of the season, Shot Brown in Flames (4.6%) is infused with cinnamon, cloves, star anise, coriander seed, allspice, and nutmeg.
We asked Executive Chef Phil Wilson to share a favourite recipe with us for you to try at home. Sounds delicious.
Chicken Parmigiana with Smoky Tomato Sauce
4 x free range chicken breasts
100g plain flour
½ cup milk
200g panko breadcrumbs
120g sliced prosciutto
1-2 large mozzarella balls, gently torn into small pieces
Half a cup fresh basil leaves
80ml olive oil
200g fresh tomatoes (heirloom if possible)
Turn your oven to 100°C. Quarter the fresh tomatoes and slow-roast on an oiled tray for 30 minutes while you prepare the rest.
Put your chicken breast on a chopping board and, with your hand flat on top of it, use a sharp knife to slice into one side of the breast, starting at the thicker end and ending at the thin point. Be careful not to cut all the way through to the other side. Open out the breast so that it resembles a butterfly.
Combine egg and milk in a bowl. Dip each breast in flour, then egg mixture, then press on panko crumbs firmly. Cover and refrigerate.
Smoky Tomato Sauce
2 tbsp olive oil
2 cloves garlic finely chopped
1 large onion finely diced
1 tsp smoked paprika
1 tsp salt
1 tsp coriander seeds
1 tsp yellow mustard seeds
60ml red wine vinegar
40g soft brown sugar
500g tinned chopped tomatoes
1 tbsp smoke essence (optional)
Sautée the onions and garlic in the olive in a non-reactive pan until soft.
Add the spices and cook for a further minute or two.
Add the red wine vinegar and brown sugar and reduce by half.
Add the tomatoes and smoke essence (if used) and simmer for 20 mins.
Cool and blend until smooth.
Pan-fry the crumbed chicken breast in olive oil until golden on both sides, remove from the pan and place on a baking sheet lined with baking paper.
Smooth a generous spoon of smoky tomato sauce over each chicken breast, lay the slices of prosciutto over the tomato sauce and dot the ripped mozzarella equally over the chicken pieces.
Bake in a hot oven 200°C for 15-20 mins or until the mozzarella starts to caramelise.
Garnish with semi dried heirloom tomatoes and freshly torn basil leaves.
Serve with crispy, home-made wedges, a fresh green salad – and enjoy!
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