CHICKEN COOKED IN WINE
2 x 1 ¼ kg (2 ½ lb) chickens, skinned and cut into serving
pieces
Chicken livers
2 onions, peeled
1 bay leaf
625 ml (2 ¼ cups) red wine
2 tbsp tarragon vinegar
The juice of 1 lemon
Salt and freshly ground black pepper to taste
The juice and grated rind of 1 lemon
3 ½ tbsp butter
1 tart apple, peeled, cored and chopped
2 spring onions, trimmed and finely sliced
500 ml (2 cups) beef stock
2 tsp cornflour diluted in
1 tbsp water
1 bouquet garni (1 bay leaf – 1 sprig thyme – 1 sprig
rosemary)
Slice the onion and break into rings. Place the onion rings, chicken and bay leaf
into a shallow bowl. Pour in a mixture
of wine, vinegar and lemon juice, zest and salt and pepper cover and refrigerate
for 24 hours. Then drain the chicken and
reserve the marinade and onion rings but discard bay leaf.
Chop chicken livers and sauté in 2 tbsp butter, chop the remaining
onion and add to the apple and livers and cook until tender. Add a cup of the
marinade and simmer, covered, for 1 hour.
Brown the chicken in the remaining butter on all sides. Add the spring onions, reserved onion rings, the
remaining marinade, beef stock and simmer for about 1 hour or until
tender. Remove the chicken and keep warm.
Pure the livers in a blender until smooth and stir in the cornflour,
bouquet garni, a little of the cooking liquid and cook stirring until the sauce
thickens, about 10 minutes and discard
the bouquet garni.
Serve the chicken with the liver sauce and creamy mashed potatoes or steamed rice.
WOODCOCKS IN A WINE SAUCE
A delightful gourmet dish.
4 woodcocks, cleaned
3 tbsp butter
2 onions, peeled
1 tbsp plain flour
125 ml ( ½ cup) red wine
4 ripe tomatoes, halved, seeded, grated, skins discarded
Salt and freshly ground black pepper to taste
4 slices of bread fried in
Butter
Sprinkle the woodcocks with salt and pepper and secure the
beaks between the legs. Sauté the
woodcocks in butter and place them in a saucepan.
Sauté the onion in butter in a frying pan and stir in the
flour and cook until golden. Pour in the wine and grated tomatoes and when they
come to the boil pour over the woodcocks. Season accordingly and cover the
saucepan and simmer for 20 minutes.
Serve the woodcocks with fried bread drizzled lavishly with
sauce.
TURKEY THIGHS
8 turkey thighs
2 lemons grated rind
125 ml (½ cup) lemon juice
Olive oil
Salt and freshly ground black pepper to taste
½ cup chopped rosemary
Place the turkey thighs in a Pyrex dish in a single layer. Sprinkle
with salt and pepper and grated lemon zest and drizzle with lemon juice and
olive oil, cover with cling film and refrigerate for 1 hour.
Cook for 5 minutes on each side and bake until tender. Sprinkle with rosemary and serve with a green salad.
GRILLED DOVE KABOBS
6 dove breasts
Balsamic vinegar
Salt and freshly ground black pepper to taste
6 or more bacon rashers
Rosemary sprigs
Olive oil
Portobello or cremini mushrooms
2 garlic cloves, peeled and chopped
Red or yellow sweet peppers
½ cup chopped parsley
Prepare a marinade with equal parts of olive oil and
vinegar. Add salt and pepper, garlic and
rosemary.
Cut the mushrooms and peppers in half, bone each dove breast
and slice in two and wrap each slice with ½ a rasher of bacon and secure with a
toothpick. Marinade for 1 hour, thread
on souvlaki sticks and grill over medium heat for 30 – 40 minutes, and serve
with a green salad.
And to conclude, here is a recipe for a decadent ice cream:
A delicious iced dessert.
323 ml (1 1/3 cup) cream
323 ml (1 1/3 cup) milk
4 yolks
½ cup of sugar
¼ cup rum
500 g (1 lb) sweetened chestnut puree
Garnish: marrons glaces
Bring the milk and cream to the boil and whip the yolks and sugar until pale and fluffy and carefully pour some milk mixture into the whipped yolks, whipping constantly.
Pour
back into the cream and continue whisking until it thickens into a custard and
allow to cool. Add the chestnut puree and beat well into the custard and
flavour with rum. Cover and freeze for 2 hours at least.
Serve garnished with chopped marrons glaces.
No comments:
Post a Comment