Coq au Vin

Ingredients

• 400g/14oz shallots, peeled and left whole
• 2 carrots, cut into chunky pieces, about 2½cm/1in
• 2 sticks celery, cut into 1cm/½in slices
• salt and freshly ground black pepper
• 100g/3½oz smoked, dry-cured thick bacon
• 2 tbsp plain flour
• 4 whole chicken legs, cut into thighs and drumsticks
• 1 fresh bay leaf
• few sprigs fresh thyme, or 1 tsp dried
• 2 garlic cloves, crushed
• 1 tbsp tomato purée
• 300ml/½pt full-bodied red wine
• 100ml/3½fl oz good quality chicken stock
• 150g/5½oz button or crimini mushrooms, or larger mushrooms cut in half

 

Preparation method

1. Put the shallots, carrots and celery into a slow cooker, and season with salt and freshly ground black pepper. Fry the lardons in a large frying pan over a low heat for 10 minutes until crisp, golden and the fat has run from the meat. Remove from the pan and tip most of the fat into a heatproof bowl.
2. Meanwhile, put the flour into a food bag or bowl, season with salt and freshly ground pepper, then toss the chicken pieces in the flour to coat.
3. Fry the floured chicken in the residual bacon fat until golden-brown, about five minutes each side. Put the chicken on top of the vegetables in the slow cooker and scatter with the lardons, bay leaf and thyme sprigs.
4. Add a little more fat to the pan if needed, then add the garlic and tomato purée. Cook for a minute, then add the wine and bring to the boil for two minutes. Add the stock, return to the boil, season with salt and freshly ground black pepper, then pour over the meat and vegetables. Cover with the lid then cook on low for six hours, until the chicken is very tender.
5. Just before serving, heat a little fat in a frying pan and fry the mushrooms over a high heat, until golden-brown. Scatter over the chicken and serve.

First time we made this recipe was: on December 27, 2013 in the new slow cooker!

Happy New Year 2014!

Merry Christmas to You!!!

Happy Christmas!!!

to

 

from

Nicholas' Christmas Tarragon Chicken

Ingredients

• 1 chicken
• tarragon
• salt
• pepper
• olive oil

 Preparation

Preheat oven to 200°C.

Coat chicken with olive oil. Dust with tarragon on all sides and then salt and pepper too! Cook in oven about 90 minutes for a medium sized bird.

First time Nicholas made this for Robyn was: Christmas dinner on December 27, 2013 after a Wormwood Scrubs walk!

Nicholas' Christmas Veg

Ingredients

• carrots
• parsnips
• potatoes
• yellow, red and green peppers
• salt
• pepper
• garlic powder
• pepper
• olive oil

 

Preparation

Preheat oven to 200°C.

Drizzle veggies with olive oil. Dust with garlic powder, salt and pepper. Cook in oven till done!

First time Nicholas made this for Robyn was: Christmas dinner on December 27, 2013 after a Wormwood Scrubs walk!

NIcholas' Secret of Life Part II: White Wine Gravy

 

 Ingredients

• All the juices in the bottom of the Christmas bird baking tray
• 1 tablespoon white flour
• white wiiiiiiiiiiine!
• water
• salt
• pepper

 

Preparation

Decant the juices into a small container and let it settle so that oil and fat rises to top. Spoon off as much of the oil as you can. Pour remainder into a small pot over medium heat. Add generous amounts of wine with a fluid wrist. Add 1 tablespoon white flour and stir with wooden spoon or whisk and stir continuously to eliminate lumps. Let simmer while flour thickens the gravy. Dilute with more wine and/or add more flour until desired consistency achieved. Serve!

First time Nicholas made this for Robyn was: Christmas dinner on December 27, 2013 after a Wormwood Scrubs walk!

Robyn's Secret Butter Shortbread

Ingredients

• 5 cups self-raising flour
• 1 1/4 cup white sugar
• 1 cup butter (250g)
• 3/4 teaspoon salt

• Accompaniment: tea!

 

 

Preparation

1. Preheat oven to 190°C.
2. Beat the butter and the sugar and salt together until smooth.
   
3. Stir in the flour to get a smooth paste.
   
4. Gently roll out in a glass tray, 9x13 inches. Chill in the fridge for 20 minutes.
   
5. Bake in the oven for 20 minutes. Then cover with aluminum foil protector (so they don't get too brown) and bake another 25 minutes, or until pale golden-brown. Set aside to cool on a wire rack.
   

First time we tried this recipe was: on December 27, 2013!

'Welcome 2014!' Oranges

For dessert 
on December 27, 2013!

Baked Brie with Garlic, Apples and Walnuts

 

Ingredients

• 8-16 garlic cloves, peeled
• 1/2 cup olive oil
• 3/4 teaspoon ground thyme
• 1 teaspoon chopped fresh rosemary
• 8 ounces Brie cheese, room temperature

• Fresh rosemary sprigs
• Walnuts
• Sliced apples
• Mushrooms

Preparation

Combine garlic, chopped rosemary and thyme, and oil in small jar 24 hours before. 

Preheat oven to 325°F. 

Drain off oil (and save for other baking - vegetables for example). Make incisions in Brie wheel and insert garlic cloves into cuts.

Place Brie wheel in baking tray. Clean and core mushrooms, brush with olive oil. Place mushrooms in baking tray around Brie. Bake until Brie is runny, about 20 minutes.

Remove tray from oven. Spread sliced apples or baked mushrooms with 1 garlic clove. Spread 2 teaspoons Brie over. Top with walnuts and herb sprigs.

First time we tried this recipe was: on December 17, 2013 while financial planning and brainstorming for 2014 revenue plans: A, B, C, D to porn. 

We tried this recipe right after warming up with a round of Instant Stilton and Chestnut Mushroom Canapés!

House Salad

Ingredients

For dressing

• red wine vinegar
• olive oil
• 1 teaspoon French honey mustard

For salad

• 1 head of bib lettuce
• red tomatoes
• yellow tomatoes
• 1 cucumber 
• 1 red pepper
• avocado
• parsley

 

Preparation

Make dressing:
Add all ingredients and mix. 

Make salad:

Chop all and arrange on bib lettuce in bowl. Drizzle dressing on top. Garnish salad with parsley!

First time we tried this recipe was: on December 17, 2013 while financial planning and brainstorming for 2014 revenue plans: A, B, C, D to porn.

Roast Lamb in Red Wine

Ingredients

• 8 garlic cloves
• 1/4 cup fresh rosemary leaves
• 1/2 teaspoon kosher salt plus more
• 2 tablespoons olive oil
• 1 4-pound boneless lamb
• Freshly ground black pepper
• 3 cups dry red wine
• 3-4 onions wedged to roast

Preparation

Preheat oven to 200°C. Finely chop garlic and rosemary with 1/2 teaspoon salt on a cutting board. Holding knife at an angle, drag blade over mixture until a coarse paste forms. Transfer paste to a small bowl and mix in oil. 

Place pork, fat side down, on another cutting board with a short end toward you. Holding a sharp knife parallel to board and about 1/2" up side of loin, make an incision along entire length of one side. Continue cutting, lifting meat with your free hand as you go, until loin is open and flat. Spread garlic mixture over inside of loin and season with salt and pepper. Roll lamb tightly; using kitchen twine, tie at 1" intervals.

Season lamb with salt and pepper; place, fat side up, in a large shallow baking dish. Add wine; add wedged onions to pot in the wine; roast lamb until an instant-read thermometer inserted into thickest part of loin registers 145°, 1 1/2-2 hours.

Transfer to a carving board; let rest at least 10 minutes. Spoon fat from surface of pan juices; discard. Slice lamb; serve with pan juices.

DO AHEAD: Lamb can be stuffed and tied 1 day ahead. Cover and chill. Bring to room temperature before roasting.

First time we tried this recipe was: on December 17, 2013 while financial planning and brainstorming for 2014 revenue plans: A, B, C, D to porn.

Garlic Brushed Brussel Sprouts, Carrots and Zucchini

Ingredients

• carrots
• zucchini
• brussel sprouts
• garlic olive oil (from Baked Brie with Garlic recipe)
• 2 teaspoons salt
• 3/4 teaspoon black pepper

 

 

Preparation

Preheat oven to 450°F.

Spread vegetables in 1 layer in a large roasting pan and drizzle  olive oil. Roast in middle of oven, turning once, until golden, about 30 minutes. Toss with salt and pepper.

First time we tried this recipe was: on December 17, 2013 while financial planning and brainstorming for 2014 revenue plans: A, B, C, D to porn.

Ham Hock Christmas Soup with Lentils

Ingredients

• 1 leftover smoked ham bone or 2 smoked ham hocks
• 1 pound lentils (about 2 1/2 cups), picked over and rinsed
• 1/2 pound mushrooms, chopped (about 3 1/2 cups)
• 3 onions, chopped coarse
• 1 cup chopped carrot
• 1 cup chopped celery
• 1 cinnamon stick
• 1 bay leaf
• 3 1/2 cups beef broth
• 8 cups water
• Optional: green peas, potato diced

 

Preparation

In a 6- to 8-quart kettle combine all ingredients and simmer soup, covered partially, stirring occasionally, 1 1/2 hours. Discard bay leaf and cinnamon stick and remove meat from bone or hocks. Chop meat and stir into soup.

First time we tried (something similar to) this recipe was: on November 28, 2013 after author presentation by Simon Sebag Montefiore at Pret.

Hoisin Duck Wraps

Ingredients

• 4 duck breasts, about 175g/6oz each, skin removed
• ½ tsp Chinese five spice
• freshly ground black pepper
• 2 tbsp sesame oil
• 100ml/3½fl oz hoisin sauce
• 8-10 ready-made Chinese-style pancakes (or mini flour torillas), warmed
• 1 bunch spring onions, cut into matchsticks
• ½ cucumber, halved, seeds removed and cut into matchsticks

 

Preparation method

1. Cut the duck into thin strips and toss in the five spice and pepper. Heat the sesame oil in a frying pan or wok and add the duck. Stir-fry for 3-4 minutes until cooked through, then add the hoisin sauce. Continue to cook for about 1 minute, until the duck is thickly coated with the sauce.
   
   
2. Transfer the duck to a warmed dish, arrange the spring onions and cucumber in a bowl, unwrap the warmed pancakes and allow everyone to dig in and help themselves. The pancakes should be topped with some duck, spring onions and cucumber, then rolled up to resemble the Chinese classic.
   

First time we tried (something similar to) this recipe was: on November 28, 2013 after author presentation by Simon Sebag Montefiore at Pret.

Iced Cappuccino

 

Yield: 4 servings

Ingredients:

• 1 cup cold coffee (very strong brew)
• 1 cup milk
• 1 cup ice cubes
• sugar to taste

Toppings: (optional)

• Whipped cream
• Cinnamon
• Cocoa Powder

Directions:
Mix ingredients in a blender until ice is chopped and slushy (or fill glass with cubes instead). Pour into glasses and add the toppings if you like (a dollop of whipped cream dusted with cinnamon or cocoa). Enjoy!!

First time we had (something similar to) this recipe together was: at the Starbucks around the corner from Foyle's on November 25, 2013 before a reading by Amy Tan.

1st Complete Draft of WoS...with Edits - Done!

CONGRATULATIONS!!!

Well done!!!

Bran Muffins and Tea

Ingredients

• 2 1/2 cups all purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 2 cups toasted wheat or oat bran (about 4 ounces)
• 3/4 cup chopped dried figs
• 1 cup boiling water

• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 cup sugar
• 1/2 cup honey
• 2 large eggs
• 2 cups buttermilk
• Optional: sunflower seeds, cranberries, raisins

 

Preparation

Preheat oven to 400°F. Line 24 muffin cups with muffin papers. Stir flour, baking soda and salt in small bowl to blend. Combine bran and figs in another bowl; mix in 1 cup boiling water.

Beat butter in large bowl until creamy. Gradually beat in sugar, then honey. Beat in eggs 1 at a time.

Beat in buttermilk alternately with flour mixture in 3 additions each. Mix in bran mixture. Divide batter among lined muffin cups.

Bake muffins until tester inserted into center comes out clean, about 20 minutes. Turn muffins out onto racks and cool completely.

First time we tried (something similar to) this recipe was: with camomile tea at the 'Eat.' near Embankment station on November 16, 2013. Right after Nicholas did his first WoS pitch to an agent at Foyle's Discovery Day.

Instant Stilton and Chestnut Mushroom Canapés

Ingredients

• 1/2 pound chestnut mushrooms
• 1/2 pound Stilton cheese
• Magic herb mix from the spice shelf

 

Preparation

Wash mushrooms and take out stems. Crumble Stilton. Top mushrooms with Stilton on a baking sheet dish. 1 minute in microwave until cheese is melted and bubbling. Done!

First time we tried this recipe was: on November 15, 2013 after a short walk around 'Little Wormwood Scrubs'.

Roast Pork in White Wine

Ingredients

• 8 garlic cloves
• 1/4 cup fresh rosemary leaves
• 1/2 teaspoon kosher salt plus more
• 2 tablespoons olive oil
• 1 4-pound boneless pork loin
• Freshly ground black pepper
• 2 cups dry white wine
• 3-4 onions wedged to roast

Preparation

Sauvignon Blanc

Chardonnay

Preheat oven to 400°. Finely chop garlic and rosemary with 1/2 teaspoon salt on a cutting board. Holding knife at an angle, drag blade over mixture until a coarse paste forms. Transfer paste to a small bowl and mix in oil. 

Place pork, fat side down, on another cutting board with a short end toward you. Holding a sharp knife parallel to board and about 1/2" up side of loin, make an incision along entire length of one side. Continue cutting, lifting meat with your free hand as you go, until loin is open and flat. Spread garlic mixture over inside of loin and season with salt and pepper. Roll pork tightly; using kitchen twine, tie at 1" intervals.

Season pork with salt and pepper; place, fat side up, in a large shallow baking dish. Add wine; add wedged onions to pot in the wine; roast pork until an instant-read thermometer inserted into thickest part of loin registers 145°, 1 1/2-2 hours.

Transfer to a carving board; let rest at least 10 minutes. Spoon fat from surface of pan juices; discard. Slice pork; serve with pan juices.

DO AHEAD: Pork can be stuffed and tied 1 day ahead. Cover and chill. Bring to room temperature before roasting.
 

First time we tried this recipe was: on November 15, 2013 after a short walk around 'Little Wormwood Scrubs'.