mushrooms

Coq au Vin. Revisiting a Classic: No. 1

Coq au Vin. Revisiting a Classic: No. 1

Coq au Vin, such a classic French dish, and one that I adore. Recently I realised it’s a dish you dont see around much anymore, and certainly not on restaurant menus. Maybe its gone out of fashion, considered boring perhaps – who knows? I tend to think however, no matter what the latest food fad, classic dishes like this are important to have in your repertoire. They are perfect with the right glass of wine, and are not too hard to make, provided you have a great stock, which I’m sure you’re sick of hearing about; I know I go on about it, but its important, so I have included it in the recipe below. Just remember, it’s a stew really it is.

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Beef Cheeks and Burgundy

Beef Cheeks and Burgundy

When the weather turns cooler I start thinking about braising, and cooking with wine. Instinctively I turn to my French cookbooks, as I love French cuisine, particularly the classics. For me, there’s no better food, when done well. I’ve cooked my way through Elizabeth David’s books; French Provincial and French Country Cooking amongst them, and still refer to them constantly. Her recipes are deliciously simple, and she always treated food with such reverence, understanding, and above all care. Paul Bocuse – The New Cuisine, is another favourite.

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Poussin with Chestnut and Pancetta stuffing

Poussin with Chestnut and Pancetta stuffing

A few years ago our eldest daughter requested Poussin stuffed with chestnuts, pancetta and various other exotic ingredients for our Christmas lunch. I asked her where she had seen this recipe, and she replied, “ Just make it up!” So I did, and as luck would have it, it was delicious.

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