"Esther" <ufo.danmark@hotmail.com> skrev i meddelelsen
news:9b850d36-852d-436d-9f29-1c4eef8cf621@d34g2000vbm.googlegroups.com...
> Hej. Lavede Coq au vin her forleden og den blev så god, at opskriften
> bringes videre her.
>
> Tricket til at løfte Coq au vin'en op i et andet luftlag er to ting:
> En intens fond
> En rigtig god flaske Amarone eller Barolo - og den fås ikke for under
> 100 kr.
Uh - den ligner ikke den Coq au vin, jeg elsker. Jeg kunne slet, slet ikke
forestille mig at lave den med en Amarone - men heldigvis er smag og behag
forskellig. Og så er jeg vildt uenig med dig: hverken Barolo eller Amarone
kan i respektable kvaliteter fås selv en hel del over 100 kr. Selv til det
dobbelte er der normalt tale om relativt dubiøse eksemplarer - men omkring
en 3-400 kr begynder karakteren af disse vine at træde frem.
Men opskriften på den Coq au Vin jeg er vild med skal selvfølgeligt også
med. Den kommer fra Ian Hoare, der driver et Bed and Break og i øvrigt
tidligere har været en af de mest skattede bidragydere i alt.food.wine, hvor
han er kendt for sin store ekspertice indenfor 'french cooking and wine'.
Den er beklageligvis på engelsk - men skulle det være helt galt, mon så ikke
en maskinoversættelse i Google kan klare det (undlad at oversætte til
arabisk - der er eksempler på at folk er kommet grueligt galt afsted):
-----------------
France has several recipes in which a cock (a rooster or male bird) is
simmered with wine. This recipe, coming from the Burgundy region, home of
some of the world's best wine and best cooking, used red burgundy to
marinate and tenderise the bird, before simmering - ideally over several
days - to give a perfectly cooked tender meat. It is finished with the
classic Burgundian garnish of baby onions, glazed in wine, mushrooms cooked
in butter and little bacon lardons.
Please don't use a roasting chicken for this dish as it bears no
relationship to the flavour of a cock. If you can't find a cock get a real
boiling fowl, but be aware that it will not have much in common with the
real thing.
Serves 8 to 10
Ingredients
.. 1 cock (rooster or young male chicken), approximately 6 lbs. or 2.7 kg. in
weight
.. Marinade for the cock
.. 3/4 litre good red burgundy wine (1 bottle) to cover - possibly more
.. 1 onion, peeled and thinly sliced
.. 1 carrot, peeled and thinly sliced
.. 1 celery stalk, thinly sliced
.. 1 medium bouquet garni (parsley, bay & thyme)
.. 1 garlic clove, peeled and sliced
.. 6 peppercorns
.. 2 tbs. olive oil
.. Other Ingredients
.. 4 oz. or 110 gm. bacon; in one piece (streaky or English bacon from the
belly)
.. 1 oz. or 25 gm. butter
.. 2 tbs. tomato puree
.. 4 fl. oz. or 120 ml. brandy (see notes)
.. 5 fl. oz. 140 ml. heavy cream or beurre mani; optional
.. 1 medium bouquet garni (parsley, bay & thyme)
.. Salt & pepper to taste
.. 1 tbs. chopped parsley ; flat leaf is best
.. For Garnish 1 (Button onions)
.. 1/2 lb. or 225 gm. button onions, peeled
.. 3/4 oz or 20 gm. butter
.. 1 tbs. (15 ml.) oil
.. 5 fl. oz or 28-30 ml. stock, bouillon or wine
.. 1 medium bouquet garni (parsley, bay & thyme)
.. For Garnish 2 (Mushrooms)
.. 1/2 lb. or 225 gm. button mushrooms
.. 1 oz. or 25. gm. butter
Instructions
1. Preparation and Marinating
2. At least two days before you want to eat this dish (or about a week if
cooking by stages, see additional notes, below), prepare the marinade and
the cock; slice the vegetables, tie up the marinade bouquet garni (parsley,
bay & thyme).
3. Place them with the other marinade ingredients in a large, non aluminium,
saucepan. Bring to a boil, simmer 5 minutes and then allow to cool
completely.
4. Lift out and cut up the cock into serving pieces. As the bird is normally
pretty big, it is best to cut into about 12 pieces or even more. Also, cut
up the feet, neck and carcass, they'll be removed right at the end.
5. When the marinade is cold, put in the meat back in, cover and leave for
minimum of 24 hours in a cool place. If needed, add a second bottle of wine
to ensure that all pieces of the cock are submerged in the marinade. You can
marinate up to 5 or 6 days in a fridge.
6. Long Cooking
7. At least one day before you wish to eat this dish (or three if cooking by
stages, see additional notes below), remove the meat pieces from the
marinade and dry them thoroughly with a paper towel. Keep aside.
8. Strain the marinade and keep both vegetables and liquid - separately.
Discard the bouquet garni.
9. Cut the bacon into lardons (batons) of approximately 4 cm X 6 mm square.
10. If the bacon is very salty drop the lardons into boiling water, cook for
10 minutes and then drop into cold water to cool, before drying them on a
towel. Skip this step if the bacon is not very salty.
11. Preheat the oven to moderate (gas mark 3/300øF/160øC) or to low if
cooking by stages, see additional notes below.
12. In a large casserole dish, capable of being heated on the top of the
stove, melt the butter and gently fry the lardons until very lightly browned
and the fat extracted. Remove the lardons and reserve/keep aside.
13. Brown the pieces of cock meat (you may find you have to dry them again
before browning) in the remaining hot fat in the casserole pan, in small
batches (do not crowd the meat in the pan). Due to the marinating, the meat
will not go the usual brown colour, but somewhat redder from the wine. Keep
aside.
14. When all the meat is fried, put the strained marinated vegetables back
into the same pan. First sweat them gently, then raise the heat and fry,
stirring from time to time until they are lightly golden coloured. Remove
from the pan, keep aside.
15. Pour off any excess fat from the pan, but making sure that any crusty
bits are retained.
16. Return the casserole to the heat and return the meat to the pan. Quickly
warm the brandy a little in a ladle or small pan, and pour over the meat.
Instantly, give it a shake and light it with a match or a gas lighter. The
flames will flare up briefly. Keep shaking the pan, to burn off the
remaining free fat, and to make sure that as much brandy as possible burns.
As the flames die down, pour the strained marinade liquid over the meat.
Bring to the boil.
17. Return browned vegetables, tomato puree and a new bouquet garni to the
pan and bring to the boil. Put on the lid and place the casserole towards
the bottom of the oven ). Cook until the bird is nicely tender, but not
falling off the bone. For an elderly cock, this will take around 5 or more
hours, for a fully grown but young cockerel, or a boiling fowl, from 2-3
hours. Alternatively, split this stage of the cooking over 3 days, according
the to additional notes, below.
18. Remove the casserole from the oven, and leave to cool before placing
overnight in the fridge. De-fat as much as possible.
19. Last Stage Cooking and Garnishes
20. Shortly before the meal, if the dish isn't hot already, remove the
casserole from the fridge and heat gently on top of the stove, shaking from
time to time.
21. Meanwhile, prepare all the garnishing vegetables: Peel the button
onions, blanch for 10 seconds, then immerse in cold water. Brown them in
butter and oil, in a sauté pan. Shake them about and cook them for about 10
minutes. They won't brown very evenly, but it doesn't matter.
22. Now put in a new bouquet garni and the liquid (which can be red wine,
white wine, stock or water). Place a lid on the sauté pan and simmer,
shaking gently from time to time to ensure the onions cook on all sides,
until tender - about 45 minutes, by which time most of the liquid will be
absorbed.
23. While the onions are cooking, sauté the carefully cleaned (but not
washed or peeled) mushrooms in very hot butter in a frying pan, ideally
without allowing them to exude their liquid.
24. When the vegetables are done, add to the reserved lardons and keep to
one side.
25. Now turn your attention to the cock casserole again. Strain the sauce
from the rest, and then discard the marinade vegetables and bouquet garni,
keeping the meat to one side (this would be an appropriate moment to remove
the bits of carcass without meat on them) and return the sauce to the
casserole dish.
26. Fast boil to reduce the volume of liquid if necessary, especially if you
used more than one bottle of wine to cover the meat in step 5. There is no
fixed level of reduction, taste from time to time as it reduces, and stop
when the sauce tastes powerful but not too salty.
27. Adjust seasoning and stir in cream, if using. Simmer for a few minutes
to allow the sauce to meld. I prefer to add beurre mani to thicken the
sauce: Work together butter and flour on a board with a spatula or knife,
whisk this in little blobs into the boiling sauce until the sauce is
thickened to the desired extent.
28. Now add the meat and the garnishes. Reheat.
29. Serve, sprinkled with chopped parsley, in a large serving dish,
surrounded by fried bread triangles, and with plain boiled potatoes and the
best red burgundy wine you can afford!
Notes
.. As always, when cooking with wine, the better the wine the better the
results. Don't go mad, but especially in this dish, where the wine plays an
important part in the finished dish, don't spoil the results by skimping on
the wine.
.. My personal preference, is to carry out the cooking in stages. This has
the advantage that the meat becomes perfectly tender, but doesn't become
stringy or fall off the bones.
.. To do so, use a much lower cooking temperature, of around 125øC 250øF.
.. The day you start the cooking, cook in preheated oven for about 1 hour,
turn off the oven and leave to cool down for an hour or two. It's safe
enough to do so, as long as the cover is not removed. Remove from the oven
and cool thoroughly (best to do this in cold water), before transferring to
the fridge to leave overnight.
.. Next day, remove from the fridge, defat as best you can, cover again and
return to the cold oven. Turn on to around 140øC, and cook about 1hour.
Allow to cool a bit in the oven as before, then remove from oven. cool
thoroughly and refrigerate overnight.
.. Repeat for a third day.
.. If eating on the fourth day, remove from fridge, defat more thoroughly. I
have a sprinkler attachment to my tap, and I find that by now the sauce is
so set, that you can hold the casserole vertically over the sink and spray
with hot water to melt just the fat away! How ever you do it, try to get the
dish as fat free as possible.
.. Cover again, return to the cold oven and heat again. This time, test the
meat to see if it's tender as soon as it's hot. If it is not, continue
cooking for longer. As soon as it's both hot and tender, continue from step
21. Prepare the finish and garnish according to the instructions above.
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vh
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Jan Bøgh
http://album.boegh.net