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Foodie Friday: Coq au Vin

Jessica Nguyen’s adaptation of the iconic French dish coq au vin, where chicken is braised in red wine with onion and mushrooms, is perfect for a winter dinner party or a date night in. Recipe created exclusively for Tussock Jumper Wines.

Cooking time: 1 hour 15 minutes | Serves: 6 | Skill level: easy

Ingredients

  • 1 strip (100g) of pancetta, cut into lardons or matchsticks
  • 3 cups (400g) of mushrooms. Preferably small button or Swiss brown mushrooms
  • 10 baby brown onions, peeled and whole or 4 medium brown onions peeled and quartered
  • 10 pieces (1.5kgs) of skin-on, bone in chicken. I’ve used a mixture of drumsticks and wings but you can use anything you want
  • 150ml of brandy
  • 600ml (2.5 cups) of Tussock Jumper Pinot Noir
  • 2 cups of chicken stock, either my homemade recipe otherwise store bought is fine
  • 3 bay leaves
  • 4 garlic cloves, finely minced
  • 2 tablespoons tomato paste (Jessica also recommends Mutti Double Concentrated paste tubes)
  • 1 small bunch of thyme
  • 3 tablespoons of flour
  • 3 tablespoons of butter
  • 1 small handful of parsley, finely chopped

Method

  1. Begin by heating a large pan and adding in the pancetta to render out the fat to cook with. Use a pan that is big enough to fit the meat along the bottom of the pan and that has no plastic handles as you will need to cook this in the oven after. A shallow cast iron casserole pan works best for this kind of recipe. Cook on medium for about 8 minutes or until golden and crispy and most of the fat has rendered out.
  2. Whilst waiting for the pancetta to render, peel and prepare your onions. If you have baby onions (which is what Julia Child calls for in her traditional recipe) peel and keep them whole. If you have medium or large onions, peel and quarter them.
  3. Remove the pancetta from the pan using a slotted spoon.
  4. Reheat the same pan, add a teaspoon of butter and once melted, add in the onions and brown on medium for 5 minutes. Stir them to make sure they brown evenly.
  5. Then add your mushrooms and continue to cook them with the onions for another 5 minutes. During the 5 minutes you’ll notice your mushrooms soak up all the moisture in the pan but after a few minutes they will release the moisture and sweat back out. Make sure you cook them to this point.
  6. Remove both onions and mushrooms from the pan using a slotted spoon, we will add these back in later.
  7. Preheat your oven to 200 degrees Celsius. Reheat your pan and add some olive oil or butter back into the pan if your pan looks a bit dry. Now its time to brown your chicken. Place your chicken pieces skin side down and cook in the pan on high heat for a few minutes until browned. Make sure to not overcrowd your pan, cooking in 2 batches otherwise your chicken will steam rather than brown. Flip your chicken and cook for another 5 minutes on the other side until browed. Once all your chicken is browned on all sides, place all chicken pieces into
    the pan.
  8. Now we deglaze and flambé! Pour your brandy over the chicken into the pan and light chicken with a lighter. The chicken will flame for 2 minutes and once the flames dies out it means your alcohol has cooked off.
  9. Now add in your Tussock Jumper red wine! Pour at least ¾ of the bottle of the Tussock Jumper Pinot Noir into the pan. Half of your chicken should be submerged in the wine. Now add in your chicken stock until the chicken is submerged.
  10. Bring the pan to the boil and add in your bay leaves, stir in your finely minced garlic. Once your sauce is boiling, lower to a simmer. Add and mix in your tomato paste and then add in your thyme leaves. I like to turn my thyme into a ‘Bouquet Garni’ which is French for ‘garnished bouquet’. You simply tie your thyme into a bundle using cooking string which makes it easier to fish out of the sauce at the end.
  11. Finally add back in half of the pancetta into the pan. Place the lid onto the pan and cook in the oven for 45 minutes at 200 degrees Celsius.
  12. Take your pan out of the oven after 20 minutes and add in your onions you browned before. At this point your sauce should look less purple/red and now more orangey brown in colour. Place it back into the oven to continue cooking.
  13. At the 35 minute mark, take your pan out of the oven, stir in the mushrooms and place back into the oven with the lid for the last part of the cook.
  14. Whilst waiting for it to finish cooking, prepare your Beurre Manie, which is a simple paste of equal parts flour and butter and the traditional French method to thicken soups and stews.
  15. After 45 minutes, check on your chicken. Once it is tender and pulling away from the bone easily, it’s ready to take out.
  16. Place your pan back onto the stove with the heat on low. Remove your thyme bouquet and now stir in your beaurre manie. You’ll notice after 2 minutes your sauce will thicken and easily coat the back of your spoon.
  17. You can serve hot and immediately with some finely chopped parsley sprinkled on top with crusty bread and some vegetable sides. Alternatively, you can make this ahead of time the day before because like all stews, this one tastes even better the next day which makes it a great dinner party dish! Finally, pour the remaining glass of Tussock Jumper Pinot Noir from the bottle and enjoy with your Coq au Vin.

Serving suggestions and recommended sides

  • Serve with crusty bread to mop up the sauce or mound the casserole on top of rice or a thick pasta like pappardelle.
  • Serve with vegetable sides such as glazed carrots, steamed green beans and roasted or mashed potatoes.
  • Enjoy with a glass of Tussock Jumper Pinot Noir.

Melbourne home cook Jessica Nguyen adapted this recipe from Julia Child’s original recipe in ‘Mastering the Art of French Cooking’.

Foodie Friday: Choc Orange Tart with Hazelnut-Oat Crust

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Foodie Friday: Cashew Alfredo pasta

Foodie Friday

This recipe for cashew Alfredo pasta with rosemary mushrooms was developed by Minako Umehara @365cleaneats for Naked Foods.

cashew-alfredo-pasta-with-rosemary-mushrooms

Prep time: 30 minutes | Cooking time: 20 minutes | Serves: 2

Vegan, Dairy Free & Refined Sugar Free

Ingredients 

Rosemary infused roasted mushrooms

  • 300g mushrooms, cleaned
  • 2 garlic, grated
  • 2 tbsp olive oil
  • 2 tbsp tamari
  • 2 tsp rosemary, minced
  • 2 tsp balsamic vinegar

Cashew Alfredo Sauce (makes around 1.5 cups)

  • 60g raw cashews, soaked in hot water for 30 min and rinsed
  • 1/2 cup minced brown onion
  • 11/2 garlic heads
  • 1 tbsp olive oil
  • ½ tsp pink Himalayan salt
  • 240mL unsweetened plain almond milk
  • 2-3 tbsp nutritional yeast
  • 1 tbsp arrowroot powder
  • 1/2-1 tsp maple syrup
  • Olive oil, pink salt & black pepper

To Serve

  • 200g your choice of pasta, cooked
  • Lemon wedges

Method

Rosemary Infused Roasted Mushrooms

  1. Preheat oven to 200⁰C. Toss mushrooms with other ingredients.
  2. Transfer to a baking dish in an even layer. Roast it for about 10  minutes, flip and continue to roast 8-10 more minutes. Salt to taste.

Cashew Alfredo Pasta

  1. Sauté minced onion and 1 minced garlic with 1 tbsp olive oil for a few minutes. Add 1/2 tsp pink salt and continue to sauté until they become tender.
  2. In a high-speed blender, blend all pasta sauce ingredients well.
  3. Transfer the mixture to a small pot and heat it for 10mins over low to medium heat, stirring continuously. Add more milk, salt, and black pepper to taste.
  4. Mix the sauce and olive oil with cooked pasta, squeeze fresh lemon juice over it and mix well. Add black pepper and salt to taste.

For a gluten free option, use gluten-free pasta.

Naked Foods is Australia’s destination for sustainable, organic, bulk wholefoods with a focus on sustainability, health, wellbeing and zero waste shopping. Shop online or in-store the first Monday of every month to receive 20% off storewide. That’s this coming Monday ? #thankuslater

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Foodie Friday: Gnocchi with Mushrooms and Thyme

Using store-bought gnocchi, which typically take only a few minutes to cook, makes this dinner a quick and easy winter’s treat.

Ingredients

  • 6 tbsps (90 g) unsalted butter
  • 315 g assorted mushrooms, such as button, Swiss browns and shiitakes, sliced
  • Salt and freshly ground pepper
  • 1 eschalot, diced
  • 2 garlic cloves, minced
  • 1/4 cup (60 ml) dry white wine
  • 2 tsps minced fresh thyme
  • 500 g purchased potato gnocchi
  • Grated Parmesan cheese for serving

Method

In a large fry pan over medium-high heat, melt 3 tablespoons of the butter. Add the mushrooms and season with salt and pepper. Sauté until the mushrooms are browned and beginning to caramelise, about 10 minutes. Add the eschalot and garlic to the pan and cook until the eschalot is translucent, about 3 minutes. Lower the heat to medium and add the wine and thyme. Cook, stirring frequently, for 5 minutes more.

Bring a large pot of salted water to a boil. Add the gnocchi and cook according to the packet instructions. Drain and transfer the gnocchi to the pan with the mushrooms. Add the remaining 3 tablespoons butter and cook, stirring, until the butter is melted and coats the gnocchi. Season with salt and pepper and serve immediately, passing the Parmesan alongside.

Serves 4.

From the Williams-Sonoma Test Kitchen

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Foodie Friday: Mushroom & Goat’s Cheese Bruschetta 

With race day celebrations happening across the country on Tuesday, we thought this simple, chic finger food recipe from Williams-Sonoma would be just the ticket today. It’s fast and simple to prepare (yet looks deceptively fancy), it’s easy to eat standing up with a Champagne glass in the other hand (essential criteria for Melbourne Cup snacks), and it is actually deliciously filling (also important when imbibing bubbles).

WS_NewBasics_MushGoatBrcht-010c-652x906

The other great thing about this super easy canapé is that it’s meat-free yet packed with flavour. That’s the magic of mushrooms: they have that deliciously deep, savoury flavour known as “umami”, which comes from the natural glutamates found in all foods with protein (and also found in parmesan and Vegemite).

The key to making this bruschetta really shine? Use a mix of different mushrooms. Supermarkets now stock a fantastic array of Australian-grown varieties year-round including buttons, Portobello, Swiss brown, oyster, shiitake, king brown and shimeji. If you’re particularly keen, try your local farmers’ market for fresh and local wild mushrooms such as Slippery Jacks or pine mushrooms – just be sure to ask the growers’ advice on how best to prepare these varieties for cooking.

Always avoid washing or peeling mushrooms; they only need a light brushing to remove excess dirt and a wipe over with a damp paper towel. Trim any woody stems, but otherwise don’t cut them up too much – the different shapes and colours will add great visual impact to your bruschetta.

It’s also always worth using the best cheese you can find – if you can’t find fresh goat’s cheese at your local deli or you just don’t like the flavour, try a 50/50 mix of feta and ricotta instead.

STYLING TIP Party food like this is best presented as generously and simply as possible. Take a large wooden board or serving platter, top with bruschetta, and set down in easy reach of your guests along with a pile of colourful washed-linen napkins and a tray of drinks – and the TV, of course!

Ingredients

  • 2 tsp butter
  • 1 tbsp olive oil
  • 250g assorted mushrooms such as Swiss brown, shiitake, oyster or king brown, stemmed, and halved or quartered
  • Sea salt and freshly ground pepper
  • 8 slices sourdough bread
  • 125 g soft fresh goat’s cheese
  • Fresh chives, chopped

Method

Warm a saute pan over medium-high heat. Add the butter and oil and warm until the butter melts. Add the mushrooms and ¼ teaspoon salt and saute, stirring often, until the mushrooms begin to release their juices, 2-3 minutes.

Toast the bread, then arrange on a platter. Spread each piece with a thin layer of goat’s cheese.

Top the toasts with the mushrooms, dividing evenly, sprinkle with chives, and season lightly with salt and pepper. Serve right away. Makes 8 bruschetta.

–This recipe is adapted from one in Cook Good Food. Head to Williams-Sonoma for more foodie inspiration, or book a cooking class in their Sydney Cooking School.