How To make Coq Au Vin Telegraph~
7 Pounds Chicken
1 Bottle Good Red Wine
2 Bay Leaves
2 Sprigs Fresh Thyme
2 Cloves Garlic
Crushed
6 Ounces Streaky Bacon
Olive Oil 1 Tablespoon Butter
Stock: Chicken Carcass Wing Tips 1 Leek Top
1 Large Carrot
1 Stick Celery
Few Peppercorns 2 Tablespoons Olive Oil
Marinade: 1 Large Leek :
Cleaned And Sliced
2 Carrots Peeled And Sliced
2 Shallots :
Sliced
Salt And Pepper Olive Oil To Finish The Dish: 4 Ounces Tiny Button Mushrooms
4 Ounces Small Onions
1 Tablespoon Butter
1 Tablespoon Flour
4 Slices White Bread
1 Clove Garlic
Olive Oil For Frying 2 Tablespoons Parsley :
Finely Chopped
A cast-iron casserole dish is ideal for this recipe. Alternatively, use a heavy frying-pan, transferring to a casserole dish at the appropriate time.
START by making the stock. drop about 2 tablespoons of olive oil into a large, heavy pan fry the roughly chopped chicken carcass and the stock vegetables until they take on a good colour.
Once everything is golden brown, pour on about 1 litre/2pints of water and bring to the boil. Simmer for 30 - 40 minutes, then strain and discard the solids. Reduce the stock by rapid boiling to give 250 ml/1/2 pint. Allow to cool.
Cut the chicken into eight pieces and arrange in a shallow dish. Prepare the marinade vegetables. Mix the cooled wine and stock together, add the marinade vegetables and pour over the chicken. Cover and leave overnight.
The following day lift the chicken pieces from the marinade and pat dry.
Cut the bacon into lardons. In a heavy lidded casserole dish, melt the butter with 2 tablespoons of oil and cook half the lardons until the fat runs.
Fry the chicken pieces, a few at a time, until they are golden brown on all sides. Take your time as this frying gives the dish a more intense flavour.
When all the chicken is browned, return all the pieces to the casserole dish. Pour the marinade and vegetables over it and bring everything to the boil. Cover with a tight fitting lid.
Either simmer over a low heat for 90 minutes or place the covered dish in a preheated oven 160C/325F/gas mark 3 for the same length of time.
Meanwhile, peel the tiny onions, and cook the remaining lardons in a heavy frying pan until the fat runs, then add the onions and cook until they begin to colour.
Wipe the mushrooms.
Once the chicken is tender, remove the pieces form the sauce and keep warm. Strain the sauce, pressing hard on the vegetables. Now wipe out the dish and pour back the strained marinade, then add the lardons, onions, and mushrooms. Simmer for 5 minutes.
Using a palate knife, knead together the butter and flour until you have a smooth paste.
Drop pieces of this into the sauce, whisking gently until the sauce thickens. Taste and correct the seasoning. Replace the chicken and simmer for 3 to 4 minutes. Cut the bread into croutons and fry in olive oil until golden. Rub with garlic and sprinkle with chopped parsley.
Serve the chicken with croutons and creamy mashed potatoes.
How To make Coq Au Vin Telegraph~'s Videos
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Maritess Cadag version of Pad Thai
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SUGAR WAX | Natural hair removal (Painless + Affordable) | using 3 ingredients only
If your skin is sensitive to wax you could try sugaring, which is a natural method similar to waxing.
Note:
Shave - This is not a recommended method, because hair growth after shaving becomes fast. Hair can return in anywhere from a few hours to a few days.
Steps in Sugar Waxing
Step 1
- Put 1 cup of brown sugar or white sugar, 2 tablespoons of freshly squeezed lemon juice and 2 tablespoons of water in a bowl.
Step 2
- Place the bowl over medium heat and keep stirring the mixture with the spoon.
Step 3
- Do it for 8 to 10 minutes meanwhile the mixture should become quite ticker and the consistency should become honey.
Step 4
- Once you get the right consistency of your wax turn the heat off and remove the bowl from the flame let it cool down for 1 hour.
Step 5
- Now it's time for application take some homemade wax on to the spatula and apply to the area where you want to remove hair.
Step 6
- Take a paper strip and place it over the area where you have just apply the wax. Pressed firmly with your fingers and smooth out following the direction of growth of your hair.
Step 7
- Then pull the paper swiftly just in the opposite direction, your movement should be firm and rapid.
Step 8
- Continue to process unless you get rid of old unwanted hair.
Note: While making the wax heating part is quite tricky. Your wax must not be too soft or too hard, if you remove the bowl from the heat too early the mixture will remain too soft and you will find it extremely sticky during waxing. Conversely, if you cook it for too long it will become hard just like a candy.
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ROLL YOUR OWN SOUVLAKI
Is this the world's best souvlaki? Pretty bloody close, I reckon.
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Ottolenghi's Chicken marbella recipe
This recipe for Chicken Marbella is inspired by a dish from The Silver Palate cookbook. The chicken is marinated for at least a day, preferably two, to enhance the flavor. The ingredients for the marinade include garlic, oregano, red wine vinegar, olive oil, green olives, capers, Medjool dates, bay leaves, white wine, and date molasses or treacle. The chicken is mixed with the marinade, covered, and refrigerated for one to two days, with occasional stirring. Preheat the oven to 200C/180C fan/gas mark 6. Spread out the chicken legs on a baking tray, along with the marinade ingredients. Whisk together the wine and molasses, then pour over the chicken. Cook in the oven for 50 minutes, basting two or three times, until the chicken is golden brown and cooked through. Remove from the oven, transfer to a platter, and garnish with fresh oregano leaves. This recipe is from the cookbook Ottolenghi Simple by Yotam Ottolenghi.
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