Sorry, those posts were made by my daughter being silly, I know what you're both talking about.
Wow, that looks amazing, especially with the bit of cheese on toast and the mushrooms and is that a baby onion?
Can I have the recipe?:)
OK you asked! It's not a true Coq au vin. I start with the basics and brown the seasoned the chicken( flour optional) and bung it in the oven. Then fry off some smoked bacon, onions, mushrooms, carrots, celery and garlic ( and any other veg that needs using up). Add chicken stock, red and white wine ( my personal taste otherwise I find it a bit rich). Add some tomato paste, thyme, bouquet garni and bay leaf (you can never be too sure!) and let it boil away for a while. Add the cooked chicken and fry off some mushrooms and shallots to add at the last minute. Oh, at some point I added some dijon mustard as well.
I add the cheesy toast thing to all stews because I don't really eat potatoes ( apart from roast and mash) or dumplings so it a bit more filling for me.
OK you asked! It's not a true Coq au vin. I start with the basics and brown the seasoned the chicken( flour optional) and bung it in the oven. Then fry off some smoked bacon, onions, mushrooms, carrots, celery and garlic ( and any other veg that needs using up). Add chicken stock, red and white wine ( my personal taste otherwise I find it a bit rich). Add some tomato paste, thyme, bouquet garni and bay leaf (you can never be too sure!) and let it boil away for a while. Add the cooked chicken and fry off some mushrooms and shallots to add at the last minute. Oh, at some point I added some dijon mustard as well.
I add the cheesy toast thing to all stews because I don't really eat potatoes ( apart from roast and mash) or dumplings so it a bit more filling for me.
Thanks, I make similar thing to that recipe but mine don't look as good photographed.:)
It is indeed, marks n sparks finest dark. I actually discovered too late that I only had a drab of icing sugar left, so had to revise my plan of plain icing drizzled with zested lemon icing - but I think the dark chocolate works just as well and the pink icing is jam juice (spooned off the top of the quick jam I made for the filling with the remainder of the strawbs.) and zest, so still pretty tangy.
It's set nicely overnight and in a fit of decadence I'm going to serve it with cream!
My only bug bear is that once again my drizzles look like splodges - does anyone have any tips? I use a fork dipping in icing, then quickly move back and forth over the cake.
Comments
OK you asked! It's not a true Coq au vin. I start with the basics and brown the seasoned the chicken( flour optional) and bung it in the oven. Then fry off some smoked bacon, onions, mushrooms, carrots, celery and garlic ( and any other veg that needs using up). Add chicken stock, red and white wine ( my personal taste otherwise I find it a bit rich). Add some tomato paste, thyme, bouquet garni and bay leaf (you can never be too sure!) and let it boil away for a while. Add the cooked chicken and fry off some mushrooms and shallots to add at the last minute. Oh, at some point I added some dijon mustard as well.
I add the cheesy toast thing to all stews because I don't really eat potatoes ( apart from roast and mash) or dumplings so it a bit more filling for me.
Thanks, I make similar thing to that recipe but mine don't look as good photographed.:)
Picassa is your (free) friend !;)
Ok I'll try some editing.
You can tell our posts apart quite easily.:)
I can't I must be dense LOL
Is that chocolate frosting with lemon drizzle ?
Oh, well anything really silly is a post by her ok.:D
That looks yum!!
Nice one LOL
That looks so ****ing amazing. *wants now*
It is indeed, marks n sparks finest dark. I actually discovered too late that I only had a drab of icing sugar left, so had to revise my plan of plain icing drizzled with zested lemon icing - but I think the dark chocolate works just as well and the pink icing is jam juice (spooned off the top of the quick jam I made for the filling with the remainder of the strawbs.) and zest, so still pretty tangy.
It's set nicely overnight and in a fit of decadence I'm going to serve it with cream!
My only bug bear is that once again my drizzles look like splodges - does anyone have any tips? I use a fork dipping in icing, then quickly move back and forth over the cake.
http://www.flickr.com/photos/15159160@N02/5909140715/in/photostream/lightbox/
Finished product.
http://www.flickr.com/photos/15159160@N02/5910040656/in/photostream/lightbox/
Peas, potatoes and cauliflower curry (served with pilau rice)
Savoury Lentil cake (odhwo) cake made with lentil and rice flour, grated veggies and spices.
Lentil pakora stuffed in mini pitta bread with chutney and salad
Home made veggie somasos
Home made onion bhaji. Note they are not big balls of stodge.
All served with coconut/line/chllli/yoghurt dip and a chilli/garlic/tomato dip
Yummy!
Oh my - that all looks amazing!
Last night was pesto pasta, herby chicken breast and stir-friend veg http://i169.photobucket.com/albums/u235/NewJackCity_01/P1030107.jpg
http://s1106.photobucket.com/albums/h372/the_melon1/?action=view¤t=Cannon012.jpg
Looks delicious. Did you serve it warm with some ice cream.
It works ! And it looks yummy.
No ice cream, although that would have really worked!
Brought some in to the office today but there's still a lot left at home, it was huge!
Not sure how many times I can say this per day but nom, nom, nom!
That looks delish!
Your meals always look good too! Lovely and colourful
That looks really nice
http://www.degs.co.uk/wordpress/wp-content/uploads/2011/07/Photo-0179.jpg
and the best garlic bread i've ever made. It was so light and fluffy with a mild garlic flavour.
http://www.degs.co.uk/wordpress/wp-content/uploads/2011/07/Photo-0176.jpg
http://www.degs.co.uk/wordpress/wp-content/uploads/2011/07/Photo-0177.jpg
Wehey ! Your pics are becoming very atmospheric.
How did you go about your garlic bread ?