My high horse served up with slow cooked coq au vin

As you know I've been on my high horse about buying Australian made, you can read about it here if you missed it. So this week I went to the supermarket and am proud to say brought 98% Australian made and/or owned. No doubt it took longer, but as I walked aisle to aisle searching, I felt that at least I was doing my bit.  Coincidently on the radio on the way, Dick Smith was on the Neil Mitchell program (I am officially an old fart) saying his company is on the brink of closure as the products weren't being supported. You can read more about it here. So the first thing I did at Woolies was search for his tomato sauce and brought a couple of bottles.  Further on my travels I brought his peanut butter too and some more SPC tinned fruit to help their plight.  It will take less time next week as I now know what to look for. What little things could you switch to?  Really think about it. Don't forget about it next week. Its these little things that add up to helping an awesome cause, our country.

So off I went to the local market on Sunday.  I was thrilled to buy not only local produce, but organic as well from "Merri Banks".  

My haul from the farmers market

The farmer had beautiful garlic, celeriac and kale which I will work my meals around for the next few days.  I also got some free range eggs, cauliflour, spuddies, apples and tomatoes.  I can't wait to go back again next weekend, my only gripe would be I wish it was on Saturday then I'd have the whole weekend to work with and not be rushing out the door on Sunday!  

I love having the slow cooker on. It means dinner is taken care of in the morning as it works its magic. After coming home from the market I got to making Coq au vin. It means " chicken cooked in wine" in French but the recipe is chicken pieces cooked in red wine, bacon, mushrooms and optionally garlic. An option I gladly took on. A necessity really.  I used good quality free range chicken legs, already trimmed up. You can also use thighs and wings but please, please don't use breast for this. It is a waste. These long braises are ideal for meat on the bone that will sing after hours of gentle cooking. Breast will just go tough so save them for a quick cooking method. Also, don't be tight with your plonk. The saying that if its not fit to drink then its not fit to cook with should be your motto, and you need to taste the wine so it needs to be drinkable :) The rest of the bottle will be a perfect match with it too.  I'm going to break from tradition and add some kale to this at the last minute and also pair it up with potato and celeriac mash, I can hardly wait.

Coq au vin

8 chicken pieces

2 rashers of bacon, sliced and excess fat removed

8 eshallots, peeled and kept whole

1 eshallot, finely diced

4 sprigs of fresh thyme

3 bay leaves, fresh or dried

5 large portebello mushrooms, thickly sliced

2 cloves of garlic, minced

2 tbspn plain flour

S & P

1 cup of red wine

1 litre of water or chicken stock

1/2 bunch kale

1 celeriac, peeled and chopped

3 spuds peeled and chopped

Put the flour and s & p in a freezer bag along with the chicken pieces and give a good shake. This flour will help thicken up the stock. 

In a frypan heat some oil and fry the pieces in batches. You want them to go golden, make sure they sizzle. Add your thyme and a little extra s & p, turning a few times. Put the batches straight into the slow cooker. 

  In the same pan, don't you dare wipe it out as you need all those brown bits for added flavour, heat a few drops more oil and lightly fry your diced eshallot, whole eshallot, garlic, and bacon. After a few minutes, deglaze the pan with the wine, it will bubble up and let it reduce for a few minutes. 

Add this to the slow cooker along with your mushies, bay leaves and stock or water.  Put the lid on, setting on high, and come back in 5-6 hours. Add the sliced kale just before serving. Peel some spuds and a celeriac, boil until tender and mash with a dash of milk, s & p and butter.  Don't forget to fill your wine glass and savour every bite.

Ciao, Jan

A most memorable morning

Earlier this week I was in Melbourne, but unfortunately only had just under 3 hours to be unleashed in the city before heading for the train home.  I love the city, if I was to move back tomorrow it is where I'd want to live, no suburbia for me - the hussell and bussell, so many cafes, restaurants and different walks of life is where its at.

Instead of venturing somewhere new, I found myself heading for my 2 favourite spots, guaranteed never to disappoint. The first is a Melbourne institution, a place that has been blogged to death no doubt, Pellegrinis Espresso Bar.

Serving Italian classics crafted by the nonnas in the kitchen, it breaths old school Italian cool.  I go for the pure entertainment value mostly and a quick coffee at the bar, and watch the floor show that is the waiters at work.

Next stop is not too far further down Bourke Street, Grossi Florentino's for some breakfast.  

I have eaten here numerous times and I must admit to being smitten.  Not just because of the owner Guy Grossi, although he is a draw card, it is the total experience that has me sucked in.  The attentive staff, the warm ambiance and of course the food.  I decided on something left of centre  not your normal breakfast; soft polenta with a mushroom ragu and a poached egg on top. It was deep and rich in flavour, the egg runny and oozing, a taste sensation.  I was full to pussies bow and happy as a pig in the proverbial for my train ride home.

The menu

Mushroom ragu

1/4 cup evoo and a knob of butter

1 large onion, finely diced

3 cloves of garlic, minced

some fresh thyme, maybe the leaves off 3-4 sticks

500g of mixed mushrooms, button, porcini, swiss browns, portabello, whatever you can get your hands on.  If using porcini, use the water used to reconstitute them also.

100ml marsala

1 litre of chicken stock

Heat oil & butter in a large frypan or pot that will hold the liquid required. Sautee the onion and garlic quickly, add the mushrooms and thyme and once the mushrooms have some colour add the marsala and stock. Simmer until reduced by 1/3 or so and mushrooms are still tender. You may need to thicken it with a roux ( softened butter mixed with plain flour). Check seasoning.

Great on pappardelle pasta, or with polenta like my breakfast dish or even as a topping for a steak or chicken breast.

Ciao, Jan