Friday, 28 March 2014

Coq Au Vin


Plain Flour: 2 tbsp
Chicken Portions: 2
Butter: About 40 gms
Pancetta: 75 gms, diced
Garlic Cloves: 4, crushed
Carrot: 1, diced
Celery Stick: 1, roughly chopped
Brandy / Cognac: 2 tbsp
Red Wine (Beaujolias): 400 ml
Bay Leaf: 2
Fresh Thyme: 3 - 4 sprigs
Shallots: 7 to 8
Red Wine Vinegar: 1 tbsp
Button Mushroom: 120 gms
Olive Oil
Salt & Black Pepper to taste


1. Mix the flour with the salt and freshly ground pepper.

2. Coat the chicken with half of the seasoned flour.

3. In a pan, melt half the butter, add the chicken and fry gently until golden brown on all sides.

4. In a casserole, fry the pancetta, garlic,carrot and celery until they soften.

5. Add the remaining seasoned flour, and cook for 1-2 minutes.

6. Pour in the brandy and the wine, stirring it to make sure that there are no lumps at the bottom.

7. Add the bay leaf and thyme. Bring it to boil. Cover. Simmer for about an hour.

8. While it is simmering, melt some butter with the olive oil in a frying pan. 

9. Add the onions and fry them until they are brown.

10. Add in the vinegar and 1 tbsp water.

11. Add the onions and the mushrooms to the chicken and cook it for about 30 minutes. Make sure that the chicken is cooked and the vegetables are nice and tender.

12. Transfer the chicken and the vegetables to a hot serving plate. 

13. Discard the bay leaf and thyme. 

14. Boil the sauce for about 3 - 5 minutes or until reduced to a nice consistency.

15. Pour over the chicken and serve with mashed potatoes and / or steamed broccolli.

Monday, 24 March 2014

Beef Bourguignon

Serves: 2 (Inspired from Masterchef)


Olive Oil: 2-3 tbsp
Braising Steak: 500 gms (cut into small pieces)
Onion: 1 large / Shallots: 5 to 6
Plain Flour: 1 tbsp
Beaujolais Red Wine: 150 ml (Or any other red wine)
Beef Stock: 150 ml
Button Mushrooms: 100 gms
Bay Leaf: 1 large
Dried Herbs De Provence: 1 tbsp
Salt to Taste
Freshly Ground Pepper
Parsley: 4 tbsp


1. Preheat the oven to 160 degree Celsius.

2. Add 2 - 3 spoons of olive oil. Fry the beef in small batches over high heat. Once they brown, transfer them to the casserole.

3. Reduce the heat to medium and fry the onions / shallots. Transfer them to the casserole as well.

4. Stir the flour into the remaining oil in the frying pan.

5. Pour the stock and the wine into the frying pan and bring it to boil. Stir it continuously until it gains a smooth consistency.

6. Add the mushrooms, bay leaf and dried herbs. Add the salt and pepper and season it as per your taste. 

7. Pour the contents over the meat and onions / shallots in the casserole. 

8. Cover and cook in the oven for about an hour or until the meat is very tender.

9. Garnish with chopped parsley and serve hot.

Tuesday, 11 March 2014


Makes: 6 Yorkshire Puddings


Plain Flour - 125 gms
Salt - A pinch
Eggs - 2
Milk - 300 ml
Oil - 1 to 2 tbsp 


1. Preheat the oven to 220 degree C. 

2. Sift the flour into a bowl and add the salt.

3. Make a small well in the middle and pour in the eggs and a little milk.

4. Mix well and add the remaining milk in gradually. 

5. Whisk it and then put it in the fridge to cool down for about half an hour.

6. Add a little oil to each section of the bun / muffin tin and put it in the oven for 5 minutes.

7. Remove it from the oven and then put in the batter.

8. Cook for about 20 minutes /until risen and crisp.