Nigel Barden makes Coq au Vin


Nigel Barden shares his favorite recipes

Writer: Hazel ScottRevealed 9 hours in the past
Final up to date 9 hours in the past

Chef Nigel Barden makes a scrumptious recipe each week on Simon Mayo's Drivetime Show. This week Nigel has made a dish which was extremely popular within the 70s - Coq au Vin!

Whereas Nigel has made Coq au Vin many occasions earlier than, he has chosen this explicit recipe as he all the time finds himself coming again to it. Nigel additionally added that he likes this recipe because it: 'Creates a wealthy, ruby crimson sauce with big quantities of flavour.'

How one can make Coq au Vin

This week's tasty recipe comes from Tamasin’s Kitchen Bible (Weidenfeld & Nicolson) by Tamasin Day-Lewis. Nigel opted to serve his Coq au Vin with mashed potatoes and backyard peas, though any winter greens would go nicely with this meal.

Nigel shared some recommendation for making Coq au Vin: 'You'll be able to both use a big free-range rooster for this dish, and even higher in my view are six entire rooster legs.'

Serves: 6

Components for Coq au Vin

85g/3oz unsalted butter

3 tablespoons olive oil

110g/4oz natural green-back bacon, diced (or Nigel says you should use lardons)

18 shallots, however who’s counting, peeled and left entire

4 entire cloves garlic

18 natural mushrooms, halved

A big natural rooster, jointed or 6 good-sized legs

plain flour (5-6 tablespoons)

Salt and black pepper

A bouquet of recent thyme, flat-leaf parsley and bay tied collectively (or Nigel says you should use a bouquet-garni)

4 tablespoons Cognac

1 bottle full-bodied crimson wine

1 teaspoon molasses sugar (or 1 tsp darkish brown sugar)

1 tablespoon every of butter and flour

1 handful flat-leaf parsley (trimmed and chopped)

How one can prepare dinner Coq au Vin

Preheat the oven to 180C/160C fan/350F/fuel 4.

Warmth the butter and olive oil in a heavy-based casserole dish over a medium warmth and throw within the bacon. Sauté briefly, then add the shallots, garlic and mushrooms and prepare dinner gently till the shallots are starting to show opaque and pale gold. Take away with a slotted spoon and put aside.

Shake the rooster items with some seasoned flour in a Ziploc bag, then shake off any extra flour. Add them to the pan and brown first on one facet then the opposite, for about 5 minutes a facet.

Return the bacon and greens to the pot, add the bouquet of herbs and season. Cowl the pot with a lid and prepare dinner till tender within the oven for about 25 minutes.

Set a saucepan on prime of the range on a average warmth, heat the Cognac in a ladle (or in a pan), then pour it into the pan and set alight. Let the alcohol burn off earlier than including the pre-heated crimson wine and a teaspoon of molasses sugar.

Scale back by about one-third then thicken with some old style beurre manié. (Merely work collectively a tablespoon every of butter and flour till you've got a paste, then break off pea-sized bits and whisk them right into a ladle filled with the recent liquid and add to the sauce.)

Pressure the sauce into the coq and maintain sizzling till able to serve. Scatter with the chopped parsley. Nigel served it with mashed potato and backyard peas.

We hope you take pleasure in making and attempting this beautiful dinner dish! Tell us how yours turned out by sharing your photographs on social media, you'll find us on Twitter, Facebook and Instagram and may tag us @greatesthitsuk in your photographs!

Nigel is again each week with a brand new recipe so that you can attempt! Find out more about Kitchen Greatest Hits here or have a look by all of the wonderful recipes under.

See extra of Nigel Barden's scrumptious recipes from Biggest Kitchen Hits:

Coq au Vin

Nigel Barden shares the Coq au Vin recipe he all the time comes again to! This recipe comes from Tamasin's Kitchen Bible (Weidenfeld & Nicolson) by Tamasin Day-Lewis.
Click on extra to learn the complete Coq au Vin recipe.

Beer/Stout Fondue

Nigel Barden made an indulgent Beer/Stout Fondue - the proper dish for dipping chopped greens and crusty bread! This recipe comes from Responsible Pleasures: Your Favorite Candy and Savoury Indulgences in 130 Straightforward Recipes by chef Matt Tebbutt (Quercus).
Click on extra to learn the complete Beer/Stout Fondue recipe.

Sharrow Bay Sticky Toffee Pudding

Nigel Barden made a mouth-watering Sharrow Bay Sticky Toffee Pudding from Bilton Fundamentals (RMC Books) by chef Tim Bilton. This dessert is straightforward to make and provides nice outcomes!
Click on extra to learn the complete Sharrow Bay Sticky Toffee Pudding recipe.

Butternut Squash & Coconut Curry

Nigel shares his favorite recipe for Butternut Squash & Coconut Curry! Click on extra to learn the recipe.

Mum’s Toad within the Gap

Nigel's going again to his childhood with a 5 ingredient Toad within the Gap by James Tanner.
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Crispy Pork Stomach Bacon, Egg Fried Rice and Burnt Chilli Sauce

Nigel shares his favorite recipe for Crispy Pork Stomach Bacon, Egg Fried Rice and Burnt Chilli Sauce! This recipe is taken from Sebby Holmes' 'Prepare dinner Thai' (Kyle Books).
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Barbecued Corn on the Cob, 2 methods

Nigel shares his favorite recipe for Barbecued Corn on the Cob... 2 methods!
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Turmeric ‘Mamak Fashion’ Fried Rooster

Nigel shares his favorite recipe for tasty Mamak Fashion Rooster by Ping Coombes from 'Malaysia' (Seven Dials).
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Espresso and Walnut Cake

This implausible recipe from 'Oats within the North, Wheat from the South' (Murdoch Books) by Regula Ysewijn is a favorite of Nigel's.
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Purple and Inexperienced Chilli Curry

Nigel shares this nice recipe for Purple and Inexperienced Chilli Curry!
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Korean Barbecue Beef

Nigel shares his favorite recipe for Korean Barbecued Beef!
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Fried Mackerel in Oatmeal with Bacon

Nigel shares his favorite recipe for Fried Mackerel in Oatmeal with Bacon by Hugh Fearnley-Whittingstall and Nick Fisher from The River Cottage Fish E-book (Bloomsbury).
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Gradual-Roasted Shoulder of Lamb, with Harissa & Chickpeas

Nigel shares his favorite recipe for Gradual-Roasted Lamb Shoulder from Raymond Blanc's Merely Raymond: Recipes from House (Headline House).
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Caramelised Onion and Shallot Tart

Nigel shares his favorite recipe for Caramelised Onion and Shallot Tart by Rob Howell from Root (Bloomsbury Absolute).
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Lemon Meringue Pie

Nigel shares his favorite recipe for Lemon Meringue Pie by Mary Berry. This candy deal with is fast and straightforward!
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Pad Thai with Prawns

Nigel's favorite recipe for Pad Thai with Prawns! This tasty dish is from the Faculty of Wok.
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Caesar Salad

Nigel shares his favorite recipe for Caesar Salad from Raymond Blanc from Merely Raymond: Recipes from House.
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Beer-braised Smoky Pork Ribs

Nigel shares this recipe from 'Chasing Smoke: Cooking over hearth across the Levant' for Beer-braised Smoky Pork Ribs.
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Cajun Rooster and Fries

This week, Nigel prepares tasty Cajun Rooster and Fries! This sensible recipe is by Sunil Vijayakar by way of BBC Meals.
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Leek & Cheese Pudding with Pan Fried Beetroot

Nigel shares his tasty recipe for Leek & Cheese Pudding with Pan Fried Beetroot from Nice British Grub!
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Baked Alaska

Nigel shares his recipe for Chocolate, Peanut Butter and Caramel Baked Alaska from scrumptious journal.
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Goan Fish Curry

Nigel shares his favorite recipe for Goan Fish Curry. This tasty curry is from Pushpesh Pant from India Cookbook (Phaidon).
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Asparagus and Sugar Snap Pea Risotto

Nigel shares his favorite recipe for risotto! This tasty dish consists of asparagus and sugar snap peas. This recipe is taken from Theo Randall from The Italian Deli Cookbook (Quadrille).
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Bubble and Squeak

Nigel shares his recipe for Bubble and Squeak! This nice recipe is taken from Melissa Hemsley's e-book Eat Inexperienced.
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Banana Cake with Peanut Butter Frosting

Nigel shares his recipe for scrumptious Banana Cake with Peanut Butter frosting! This stunning recipe is taken from Stirring Slowly: Recipes to Restore and Revive by Georgina Hayden.
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Thai Inexperienced Curry

Nigel's recipe for the best Thai Inexperienced Curry! This warming curry is by Jean-Pierre Gabriel from his e-book Thailand: The Cookbook (Phaidon).
Click on extra to learn the recipe.

Steak and Ale Pie

Nigel shares his recipe for the best Steak and Ale Pie! This tasty pie is from Jon Finch's e-book Beer Craft (Sphere Books).
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Tiramisù

Nigel shares his recipe for Tiramisu by Rachel Roddy from 5 Quarters: Recipes and Notes from a Kitchen in Rome!
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Roast Rooster

Nigel Barden shares an excellent Roast Rooster recipe from Roast rooster and Different Tales by Simon Hopkinson with Lindsey Bareham (Ebury Press).
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Apple Crumble

Nigel Barden shares an excellent Apple Crumble recipe from The Versatile Household Cookbook by Jo Pratt.
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Fish Pie

Nigel makes his favorite Fish Pie recipe from The River Cottage Fish E-book (Bloomsbury) by Hugh Fearnley-Whittingstall and Nick Fisher.
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Cauliflower Cheese

Nigel shares his favorite recipe for Cauliflower Cheese from Clarissa's Consolation Meals (Kyle Books) by Clarissa Dickson Wright. The recipe is straightforward to observe and the ultimate dish is tasty and comforting.
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Big Yorkshire Pudding with Onion Gravy

Nigel shares this glorious recipe for Big Yorkshire Pudding with Onion Gravy, tailored by Elaine Lemm from The Nice E-book of Yorkshire Pudding (Nice Northern Books).
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Aubergines Baked with Tomatoes & Cheese (Parmigiana di Melanzane)

Nigel Barden shares his favorite recipe for Aubergines Baked with Tomatoes & Cheese (also called Parmigiana di Melanzane). The scrumptious recipe comes from The Meals of Italy (Sq. Peg) by Claudia Roden.
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Glazed Ham with Clementines, Cloves and Parsley Sauce

Nigel shares a festive recipe for Glazed Ham with Clementines, Cloves and Parsley Sauce from Sea & Shore: Recipes and tales from a kitchen in Cornwall printed by Hardie Grant e-book, with images by Kim Lightbody and written by chef Emily Scott.

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Stuffed Squash with Vegan Gravy

Nigel Barden makes a deliciously festive Stuffed Squash with Vegan Gravy. This nice dish is appropriate for everybody, and comes from Christmas at River Cottage written by Lucy Brazier, with notes and recipes from Hugh Fearnley-Whittingstall (Bloomsbury).
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New Yr's Day Turkey Curry

Nigel Barden bought within the Christmas spirit with this scrumptious New Yr's Eve Turkey Curry from Christmas at River Cottage by Lucy Brazier, with notes and recipes from Hugh Fearnley-Whittingstall (Bloomsbury).
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Roast Rib of Beef with Yorkshire Pudding

Nigel Barden makes a festive Roast Rib of Beef with Yorkshire Pudding with Purple Wine Gravy, served with Brussel Sprouts in Nut Brown Butter. The scrumptious recipe comes from Lidgate's 'The Meat Cookbook', written by butcher, Danny Lidgate and meals author Hattie Ellis (Mitchell Beazley).
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Gradual Cooked Lamb Shanks with Tamarind and Dates

Nigel Barden has cooked up a warming dish of Gradual Cooked Lamb Shanks with Tamarind and Dates from Ali Bilton Cooks by chef Ali Bilton.
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Nigel made a flavourful Spiced Shepherd's Pie (Kheema Purr Batata) from the e-book Easy Spice: 120 simple Indian recipes with simply 10 spices, written by chef Cyrus Todiwala and printed by Mitchell Beazley.
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5-spiced Pork Stomach with Spring Onions & Candy Soy

To rejoice Chinese language New Yr on 1st February, Nigel made a tasty 5-spiced Pork Stomach with Spring Onions & Candy Soy from The Dumpling Sisters Cookbook: 100 Favorite Recipes from a Chinese language Household Kitchen. The cookbook is written by sisters Amy and Julie Zhang, and printed by Weidenfeld & Nicolson.
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Learn extra:

Kitchen Greatest Hits: All the recipes the Simon Mayo Drivetime Show

Simon Mayo returns to Drivetime with Greatest Hits Radio

Do you have a confession to make? 👀

Get to know Matt Williams from the Simon Mayo Drivetime Show

Get to know Nigel Barden from the Simon Mayo Drivetime Show

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