ah ok. looks good......
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ah ok. looks good......
Just tested it after an hour with the wife. She thinks it is fab - don't change it she says. In another hour it'll be even better. Hopefully:DQuote:
Originally Posted by struth
I tried to buy a loaf of supermarket bread earlier. I just couldn't do it. Because it isn't bread. When you make your own you know that the big bread manufacturers are cheating big style.
Whoa, Justers, yer beef looks top notch! Nom, nom, nom.... :eyebrows:
Managed to snap the scran at lunch time quickly, just before it was served. Not the best pics (as they were rushed), but they'll do. First the Tortellini al Ragu:
http://imagizer.imageshack.us/v2/102...922/XmLN4d.jpg
And the Coq au Vin:
http://imagizer.imageshack.us/v2/102...922/h4cSwm.jpg
Wine-wise, decided to go with a Beaujolais Cru (Saint-Amour), nice 'n' fruity, and not too heavy for the chicken:
http://imagizer.imageshack.us/v2/102...922/iyD2GA.jpg
Marco.
Your coq looks good Marco.:stalks::eek::rolleyes::scratch::mental::lol :;)
Served my effort with brown basmati, but will do mash next time. There's plenty left.
Hehehehe... Ta. It was lovely and thick 'n' juicy! :eek: :bum::eatme::no:
Obviously not Granty's cuppa, as he's said hee-haw [probably doesn't 'do' bones] :ner:;)
Marco.
I thought opposite. Nice van but where's the coq
Lol
Yes both look good
Lol - what do you mean where it? There's eight pieces of chicken in there, mainly legs and thighs (always make a big batch, then have what's left over for other meals).
What you didn't see was the polenta, which worked really well with the sauce. The polenta was served with the consistency of basically creamy mashed potato, so you put some of that on the plate, make a little 'well' in the middle, for the chicken and sauce (shallots, mushrooms, etc) to sit inside, and that was served with steamed french green beans on the side.
It was awesome! :cool:
Marco.
Got polenta in cupboard glad it was good. I like thighs lol
Yeah, thighs are probably the tastiest bits of the chicken. Glad to see you do bones! :eyebrows:
When you say you've got polenta in the cupboard, do you mean the ready-made stuff in blocks, or the loose cornmeal/maize flour (which is the proper stuff you have to cook from scratch and add butter and Parmesan to)? :)
Marco.
Here's a good recipe for Polenta (pretty authentic): http://allrecipes.com/video/4006/how...entType=recipe
As the guy says at the end, it's great on its own or as a base for saucy meat dishes. which is precisely how we enjoyed it today, with the coq au vin! A nice rich beef stew would be even better :)
To get it *really* creamy though, you have to carry out the described process (and occasional stirring) for around an hour and a half.
Geoff, you should try Polenta (if you haven't already), as I think you'd like it. If you don't want to add meat, and find it a bit plain on its own, just pour a little homemade tomato pasta sauce on top, with a touch of fresh basil, or have it with some creamy wild mushrooms - delicious (and healthy), too! :cool:
Marco.