Coq au Vin.

Coq au Vin

We have been away to the country for the weekend; which means basic country cooking. I have wanted to try this recipe for some time. I know there are as may coq au vin recipes as there are English books on moving to live in France. You remember, they were once all the rage. Anyway, this is a dinner favourite that has endured fora reason  – it is good. Chicken, wine, cognac, butter and onions. The meat falls from the bones and the sauce mopped up with mashed potatoes or parsnips.

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Cooking At Zero Degrees

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This is a blog about what we eat at home. Starters, mains, sauces, side dishes, cocktails and links to local shops. It’s all here.  Food is fun, it should be fun to make and fun to eat. For some people making a meal is a chore. If it is then don’t do it;  but please, it’s better to eat something, anything, that you make at home from scratch, because prepared, packaged supermarket dinners  and food have about as much flavour as the plastic or cardboard package they come in.  Food cultivation and husbandry is not just a moral argument.  Eggs that don’t come from battery hens do taste better, cattle properly reared have more flavour –  and just think about it: at its most simple, if they’re not being pumped full of chemicals then you’re not being pumped full of chemicals. How good is that? If you can buy local, use your neighbourhood shops, you will miss them when they are gone.  Most of all, have fun making a meal of it!  Oh, and why at zero degrees? Because that’s where we live – in Greenwich, London.