We forget, we get caught up in the world wind of fads and fashions in food. We are bombarded with cooking programs on television highlighting how we need to be cooking. We read about food trends and new products and subliminally we think we need to be serving up restaurant quality meals at the dinner table and go on a around the world culinary tour every night of the week.
Good old fashioned classics might be difficult to photo shoot or plate up looking like a Masterchef meal but more importantly, the old classics are tasty, easy family meals and should not be forgotten.
My sister is compiling a cookbook “Tastes and Memories of Our Childhood” for a family reunion. She has encouraged our cousins to dig out recipes that our mothers and grandmothers made. It has been an interesting journey and reminds me that I need to go back to my basics, play to my strengths and cook with my senses.
coq au vin
4 chicken drumsticks
4 chicken thighs
Salt and pepper
2 tablespoons olive oil
1 red onion, diced
2 cloves garlic, sliced
200 g bacon, diced
30 g gluten free flour
2 teaspoons tomato puree
3 cups chicken stock (Masterfoods is gf)
500 g red wine
250 g button mushrooms
Bouquet garni – (bay leaf, thyme, parsley tied up with kitchen twine)
In a heavy based frypan, add oil, heat on medium to high and brown the chicken well for about 10 minutes turning once. Remove to a plate and set aside.
Return pan to heat and fry onion for 3 – 4 minutes. Add garlic and cook for a further 2 – 3 minutes.
Add flour, stir and cook for 1 – 2 minutes stirring constantly. Add mushrooms, stock, wine, chicken and bouquet garni and heat to a simmer. Cooke for 30 minutes or until chicken is cooked through and sauce has thickened.
Remove bouquet garni and remove chicken. Increase heat to medium high and reduce sauce.
Return chicken to pan and serve on a bed of fettuccini or with cooked baby potatoes and steamed vegetables.
2 chicken pieces
2 small onion, sliced
2 cloves garlic, finely diced
1 teaspoon oil
2 tablespoons lemon juice
2 teaspoons grated lemon rind
4 tablespoons tomato sauce
½ teaspoon brown sugar
Pinch dry mustard
Pinch curry powder
2 teaspoons vinegar
1 teaspoon gf soy sauce
Place chicken in a casserole dish.
Gently fry onion and garlic in oil. When onions are transparent, add remaining ingredients and bring to boil.
Pour ingredients over chicken.
Bake in moderate oven, 160C for 1 hour.
Robert’s One Pan Chicken Meal
200 to 300 g diced chicken breast
2-3 tablespoons olive oil
½ brown onion, diced
2 cloves garlic, diced finely
½ capsicum, cubed
½ cup uncooked rice
½ can crushed tomatoes
1 small can red kidney beans
½ teaspoon cumin (can substitute 1 teaspoon taco seasoning)
Sprinkle of chilli powder
1 ¼ cups chicken stock
1 cup cheddar cheese
Salt and pepper to season
Diced fresh tomates
In a large frying pan, saute onions in 2 tablespoons olive oil until they start to soften.
Add chicken pieces and garlic and cook over medium heat until chicken has started to brown.
Move chicken and onion to one side of pan and in the other, add additional olive oil and uncooked rice. Saute rice for about 2 – 3 minutes.
Stir in kidney beans, crushed tomatoes, chicken stock and spices.
Bring to simmer, cover and reduce to low heat. Stir occasionally. Cook for about 20 minutes until rice is tender.
Season with salt and pepper. Sprinkle with cheese, cover and take off heat for a few minutes until cheese is melted.
Serve with fresh tomatoes, sour cream and guacamole: on a plate, in a wrap, with nachos.