Monday, 2 November 2009

"sorry i couldn't coq it up tonight"

Inspired (sure, we've all been there) by This Morning chef, Phil Vickery, I wanted to make a coq au vin for dinner. He made it look so easy and delicious (whilst being VERY defensive about his method - embarrassed about simplifying things to such an extent that us jobless plebs could understand him...) and having 4 hours to spare of an afternoon, I gave it a go. I used a book called "the french kitchen" for professional guide whilst scrolling through Phil's "quick recap" in my head for comedy value - eg, in most french kitchens they will be able to bring an old coq in....
We only had a whole young chicken so I had to pull my socks up and do some serious butchery like a masterchef: the professionals contestant and joint it into 6 pieces. Worryingly, I found this to be pretty much the most fun you can possibly have in a kitchen, and my brother and the dog lurked around behind me like a 2-headed Monica Galetti pointing out that I had raw chicken in my hair and trying to eat it (respectively).
To accompany the coq au vin i made some parsnip mash with two ludicrously huge parsnips that had been sent to us in the post. Despite being by far the simplest part of the menu it was actually delicious, due to the last minute judgement on seasoning by my sister.

Parsnip mash
-Put 2 parsnips peeled and chopped into evenish chunks, on to boil for about 20 minutes or just until they are tender.
- when they are done and drained, mash them up gradually, adding double cream bit by bit and a pinch of salt and bit of grated nutmeg. When the mash has reached a consistency you like, stir through a knob of butter letting its melt slowly in and serve.

When we'd finished eating I recieved the above title in a text from a friend that I'd invited to dinner. awesome.

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