Never let someone say students can't eat well even if they try. Today, I had guests who would like more than a burnt pork chop and Muller Corner yoghurt. This took 20 minutes from packets to oven (the only fiddly bit), then another hour or so cooking in there.
Challenge: To make Coq au Vin
Prepare the small shallots leaving them whole, crush two cloves of garlic, and de-rind streaky bacon. Half the cleaned button mushrooms and chop the bacon into lardons.
Melt your butter with a bit of oil to stop it burning.
When it's foaming, put in the bacon, onions and garlic. Keeping them company and when they start to go golden brown, remove and put to one side. Don't discard what's in the pan.
Throw in the chicken portions (I used six supremes with bone) and turn them until all sides are golden - don't cook it all the way through or you'll spoil it.
Four tbsp Brandy. Hot hot fire. Woosh. Watch your eyebrows.
In goes the pint of red wine and quart of chicken stock. I then sneak in my secret weapon - a 'teabag'
Mix it up and put in the oven at 180C for an hour to hour and a half, topping it up with more stock if it gets too dry.
You deserve a drink! Don't let that Brandy go to waste - fill up the same glass with wine and consume immediately. Rinse and repeat.
Take out the teabag.
There's a posh name for this next ingredient, which I can't remember - but it's flour and butter mixed. Put it in a bit at a time as you simmer and mix the casserole, thickening the sauce. You won't need all of it.
Fry your mushrooms in butter. More hot hot fire. Because I can.
I served it with the baguettes you finish at home and some green beans.
There were no leftovers.
Maybe this will rival something from Middle Temple dinners, but their Port is still something pretty special.
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