Port Molyneux with Oat Cakes, Blackmount Cheddar, and Nectarine Chutney


Wine Match: Aurum Port Molyneux



Freshly made oat cakes and Blackmount Aged Cheddar from Blue River – it’s made from 100% pure sheep’s milk. The port, cheddar and oat cakes are especially delicious with Provisions of Central Otago Roast Nectarine Chutney.
Invite guests over to enjoy this casual combination and marvel at the best of Otago food and wine.

Oat Cakes
2 cups rolled oats, pulse in food processor until finely chopped.
Add to processor:
1 cup diced cold butter
2 cups wholemeal flour
2 teaspoons baking powder
3 tablespoons brown sugar
1 teaspoon golden syrup
1 teaspoon salt

Pulse again until it resembles coarse breadcrumbs. Add up to half a cup of milk until it forms a dough.
Wrap in plastic and rest in the fridge for half an hour.
Roll out to 3mm thick and cut into rectangles. Bake at 190⁰C for about 6 minutes, turn them over and bake for another 6 minutes, or until lightly golden. Cool on a rack.

Wine Match: Aurum Port Molyneux