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Coq Au Vin

Coq Au Vin recipe, eat well on universal credit

It seems there are version which use both Red and White Wine. We had a part bottle of Red to use. So although this is perhaps not the most photogenic dish, it tasted really good!

Ingredients:-

100g of Bacon Lardons (We’ve been curing our own - Recipe here -  http://www.eatwellonuc.org.uk/index.php/recipes/599-dry-cured-bacon)
7 Chicken thights
1 Onion, chopped
2 Carrots, chopped
2 Cloves of Garlic, minced
300ml of Red Wine
300ml of Chicken Stock
3 Sprigs to Thyme
1 Tbsp of Butter / Margarine, melted
1 Tbsp of Cornflour
100g of Button Mushrooms, wholesale1 Tbsp of Olive Oil
Salt & Pepper
Fresh Parslry to garnish

Method:-

(1) Heat the Oil in an ovenproof casserole or Dutch Oven and fry the Lardons until browned.
(2) Remove and set aside.
(3) Season the Chicken with Salt & Pepper.
(4) Add to the same casserole and brown on all sides.
(5) Remove and set aside with the Bacon Lardons.
(6) Add the Onion and Carrots and cook on a low heat for 5 minutes.
(7) Add the Garlic and stir for a minute or so.
(8) Add a splash of Red Wine and stir in.
(9) Return and Chicken and Bacon.
(10) Pour in the remaining Wine, Chicken Stock and Thyme and bring to the boil.
(11) Turn the heat down so that you reach a simmer, cover with a lid and allow to cook for an hour.
(12) When the meat of the Chicken is no-longer pink mix the Cornflour and melted Butter and stir in to the sauce.
(13) Fry the Mushroom in a little Oil in a separate pan for 2 minutes.
(14) Add these to the casserole and stir in.
(15) Continue to simmer for 10 to 15 minutes without the lib until the sauce thickens.
(16) Garnish with Parsley and serve with seasonal vegetables.

We served ours with New Potatoes and Peas. It really didn’t need anything else as the flavours were rich and stood well on their own.

 

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Toyug kebabs (Azeri sour Chicken skewers) recipe
 
Around the world for £4 - A is for Azerbaijan
 
“Azeri chicken skewer is the souring agent, such as lemon juice or vinegar in the marinade. It seasons the dish and also tenderises the meat.”
 
We've modified this traditional recipe to suit the budget and ingredients we can find locally, so here goes.
 
Ingredients:-
 
3 Chicken breasts, cut into cubes
2 tbsp oil
2 lemons juiced
1 small Onion, roughly chopped
1½ tsp salt
½ tsp black pepper
1 pinch of sugar
Skewers (we don't have them so we just lined the Chicken up in a tray under the grill)
 
Dressing:-
 
1 red onion, cut into thin rings
½ cup finely shredded shredded Flat Leaf Parsley
1 tsp Sumac
Lemon wedges
Wine Wine vinegar
 
Method:-
 
(1) Combine the cubed Chicken, Oil, Lemon juice, Onion, Salt, Pepper and Sugar in a  bowl and marinate covered for at least 2 hours.
(2) Thread the Chicken onto skewers. (Or just link up in the grill tray) Grill and transfer to a large serving plate.
(3) Drizzle the dressing over and serve.
 
We had ours with sweetened Potato wedges and a dressed salad.

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Beef Korfa recipe

 

We had some frozen Turkey Thigh curry in the freezer and about 150g of frozen  minced Beef which was left from an 800g value pack. So we though we might have a go at Kofta and Sue's Onion Bhajis. Add a bit of rice and some shop bought poppadoms and you've got a pretty convincing fakeaway, as they call them!
 
The previous recipes are here:-  (They open in a new window so you can flip back and forth)
 
 
 
Ingredients:-
 
150g minced beef
1tsp Turmeric
1tsp Garlic salt
1tsp Mint
1tsp Chilli flakes
a little oil to fry
 
Method:-
 
(1) Mix all the ingredients and allow to infuse in the fridge for an hour.
(2) Form into sausage shape by hand
(3) Fry in a little oil turning so the Kofta are browned on all sides.
 
Serve as a starter alone or with a curry, it's entirely up to you.

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Vietnamese Style Caramelized Chicken with Glass Noodles recipe
 
(Yes we have hidden Sprouts – it's Christmas after all!)
 
Vietnamese Style Caramelized Chicken with Glass Noodles recipeFor the Chicken marinade
 
Ingredients:-
 
6 tbsp Soy Sauce
4 tbsp Fish Sauce
1 tbsp grated Ginger
1 ½ Lemons juiced
175g soft brown Sugar
2 red Chillies finely chopped
 
Method:-
 
(1) Add all the ingredients to a saucepan.
(2) Heat gently stirring well to prevent the sugar burning.
(3) Simmer until you have a syrup.
(4) Set aside.
 
Roasting ingredients:-
 
1 small Chicken
6 dried Bullet Chillies
Cracked Black Pepper
A dash of Oil
½ Lemon
3 cloves of Garlic
 
Method:-
 
(1) Place the ½ lemon and Garlic cloves in the cavity of the Chicken.
(2) Pour a small amount of oil over the Chicken and season with the cracked Black Pepper.
(3) Pierce the skin of the Chicken three times through each breast and insert the dried Chillies. If you cut the stem end of the Chillies and squeeze gently the seeds will fall into the meat.
(4) Spread half of the marinade over the skin of the Chicken. Keeping the remainder on one side.
(5) Heat the oven to 180c and roast for about an hour or until the juices run clear if you spike the thickest part of the thigh. Don't over cook as you want the meat to hold together in the stir-fry.
(6) Set aside.
 
Stir-Fry:-
 
You can choose your own combination but as this was our Christmas meal we added de-constructed Sprouts for a bit of fun!
 
Ingredients:-
 
4 outer leaves of a Savoy Cabbage
8 Sprouts. Strip the leaves and break up the centres (Yes Sue is a little insane!)
3 small Carrots
2 medium Onions
 
Method:-
 
(1) Drain the cooking juices from the Chicken.
(2) Cut as much meat from the Chicken as you require into medium sized chunks. Not too small or it will break down when you fry it. You can remove the skin if you wish.
(3) Finely chop all the vegetable ingredients. Set aside 2 leaves of the Savoy. You are going to deep fry these.
(4) Heat a large frying pan or Wok.
(5) Depending on whether you are serving with rice or noodles add them to boiling salted water and boil until ready. Drain and cover.
(6) Heat your deep fat fryer.
(7) Add the vegetables to the Chicken cooking juices when the frying pan / Wok is smoking hot and fry until tender.
(8) Add the Chicken at the end and turn everything so the Chicken is heated and coated in the frying broth.
(9) Fry the 2 remaining sliced Savoy leaves until crispy and drain.
 
To serve place your noodles or rice on the plates. Add the stir-fry and dress with the deep fried Savoy leaves and a sprinkling of Coriander if you wish. We have also found by experiment that Glass Noodles behave like Prawn Crackers if you break them up and deep fry them. Warm the remainder of the syrup and put it in a bowl. This can be drizzled over the plated dish and also used as a dip.
 

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Deep fried Garlic Chilli Pork strips

 

There are quite a few far eastern student at the University of York campus just up the road from us. This is great news as a micro economy has developed with several Chinese supermarkets within walking distance. The Garlic Chilli Sauce was a bit of a novelty buy at £1.29 but it doesn't take any prisoners! It does however work really well as a marinade.
 
Ingredients:-
 
Pork loin steaks, cut into strips
1 tbs Chinese Garlic Chilli Sauce 
Plain flour
 
Method:-
 
Marinade the Pork in the Garlic Chilli Sauce for half an hour, making sure it is evenly coated
Add the flour and stir so it sticks and coats all the outside
Fry in a deep fat fryer in batches at 180c until golden brown
 
We served ours with a stir fry and rice noodles. 

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Onion Bhajis recipe

We actually cooked far too much Turkey curry on Tuesday so we had left overs yesterday. With a addition of a fresh batch of  Onion Bhajis

Onion Bhajis recipe:-
 
Ingredients:-
 
2 Onion roughly chopped
100g Gram flour
½ tsp baking powder
½ tsp Chilli powder
Chopped Chillies
½ tsp Turmeric
Salt
Oil to fry
 
Method:-
 
(1) Mix all the ingredients into a batter in a bowl.
(2) Add sufficient oil to a large pan for the Bhajis to float and heat.
(3) Fly on both sides until golden brown.
  1. Turkey Thigh Jalfrezi Curry with Home Made Onion Bhajis recipe
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