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Posts Tagged ‘Organic’

Coq au Vin

December 16, 2010

Willow uses her favourite Julia Childs recipe for Coq au Vin and adds her own special touches to it. She loves the rich flavour of beautiful red wine and the tender chicken pieces. It’s a bit of work but a great dish to serve when you’re trying to impress someone!

Serve with smashed potatoes and french green beans, drizzled lightly in olive oil and lemon juice.

115 grams slab bacon, rind removed and cut into 1/2 inch dice

6-8 pieces organic chicken breast and/or drumsticks, skin on

fennel spice rub

1/2 cup all purpose flour

2 tablespoons olive oil

10 shallots

1 carrot, chopped into 1/2 inch pieces

1 tablespoon tomato paste

1 bottle of excellent quality dry red wine (burgundy, pinot noir or similar)

2 crushed garlic cloves

1 bay leaf

1 tablespoon chopped fresh thyme

1 cup chicken stock

15-25 pearl onions

2 tablespoons unsalted butter

4 large field mushrooms, sliced (approx 2cm slices)

course salt and freshly ground pepper

2 tablespoons brandy

1 tablespoon butter at room temperature

1 1/2 tablespoons flour

2 tablespoons chopped flat leaf parsley

Preheat the oven to 180 degrees C. In a Dutch oven, heat olive oil over medium heat and then add the bacon, stirring until crisp, (approx 5-7 mins). While the bacon is cooking, salt and pepper the chicken all over and coat thinly in flour. Move the bacon to a plate lined with paper towels and set aside.

Add chicken in a single layer skin side down and brown. Turn the pieces over to brown the other side. Repeat if the chicken doesn’t all fit in a single layer. Remove chicken from pan and set aside.

In the same pan, add onion, carrot, and garlic and cook until soft and slightly browned (approx 5-10 mins). Add the tomato paste and cook with the vegetables for a couple of minutes. Add the wine and bring to a boil. Add the thyme and bay leaf. Reduce to about a cup and a half of liquid (approx 15 mins). Add the cup of stock and bring to a boil. Ladle out about 3/4 cup of the braising liquid and reserve for cooking the mushrooms.

Add the bacon and chicken back to the pot, including any accumulated juices on the platter and put the lid on the Dutch oven. Place this in the oven. After 15 minutes, check the pot to make sure it’s not boiling too rapidly. Adjust the oven temperature to maintain a simmer. Check the dish after another 30 mins to make sure it is immersed in the liquid. Cook for another 60-75 mins.

While the chicken is braising in the oven, prepare the mushrooms and onions. Heat the butter and/or oil in a large pan over medium high heat. Add the onions first and then a few mins later the mushrooms, stirring to coat with the oil and butter. Cook for approx 15-20 mins. Add brandy and simmer for 5 more mins. Put the mushrooms and onions aside until ready to finish the dish.

Remove the chicken dish from the oven and place the chicken pieces and the vegetables into a separate bowl. Combine the softened butter with the flour and stir, making sure there are no flour lumps. Whisk into the liquid and boil for a few minutes, thickening the sauce. Add the chicken, vegetables, mushrooms and onions back to the pot to reheat everything (approx 15-20 mins). Serve immediately.

Mia’s Homemade Muesli

December 9, 2010

This healthy and delicious breakfast is a favourite of Mia and her housemates. Mia usually makes enough to last a few weeks by doubling or tripling the recipe and stores it in an airtight container. In summer, she loves serving it with sweet, juicy strawberries.

Serve with milk, Greek yoghurt, flavoured yoghurt, labneh or fruit juice and fresh seasonal fruit or compote – serves 8-10.

1 cup puffed rice

1 cup puffed millet

1 cup organic rolled oats

1 cup quinoa flakes

1 cup of dried cranberries

1 cup of whole hazelnuts

1 cup of whole almonds

1 cup of dried orange* pieces

¼ cup pumpkin seeds

¼ cup coconut flakes

Mix all the ingredients together and store in an airtight container. You can add or subtract ingredients to taste.

*Dried Orange: Preheat oven to 200 degrees. Slice 1 navel orange very thinly – each slice should be approx. ¼ inch thick.  Line baking tray with non-stick paper and place slices of orange in a single layer. Bake until the peel is dried and flesh is translucent, approx 2½ hours. Once orange is cool, cut each segment into bite size triangles (approx 6-8 per slice). For slightly sweeter orange slices you can soak them in a mixture of honey or sugar and hot water for 10 minutes prior to baking.