Wednesday, 8 January 2014

Waitrose Kitchen January 2014... Coq Au Vin pg 34

Well. Here is another week to come. It started Monday with my weekly delivery food shop from Waitrose to which I was pleasantly surprised by how organised I was in booking in my order and delivery slot as I often leave it till the Sunday to do my order to which all the available Monday morning slots had been taken; leaving me with the Monday evening or Tuesday morning. But nope, not this week, I managed to obtain the desired first thing in the morning slot.
On opening the front door to the friendly delivery man, my mother was approached with the news that she had been presented a gift of the choice of chocolates or a bottle of champagne (…but not both he stated!) Haha. We opted for the bottle of champagne and were very grateful for this kind gesture given to us by waitrose =]
Bless. I felt so happy with the service they had given us that I felt the need to at least send a tweet on twitter to mention what a lovely surprise this was for us on a Monday morning =]

@waitrose 9.00am delivery on the dot! Perfect service & happily surprised by a free bottle of champagne! Thx so much!

“@waitrose Recognition tweet to 'Phil' who is always happy to help deliver my shop from the portishead branch =]”

I was quite chuffed to have a reply in response to my tweet to say:

“Hi Bea, thanks for the great feedback! I'll pass your this on to Phil at Portishead. Have a great day!”

I got round to reading my magazine on the Tuesday whilst having one of my normal regular lunch meals with my mother. I felt it was a rather intriguing issue which incorporated articles such as:
Star buy Starting the day with healthy ‘Granola’
Kickstart your day and your metabolism with a bowl of yogurt and a handful of toasted oats.”
Savvy shopper Katie Marshall helps you stay one step ahead of the crowd

Gluten Free Food writer Sarah Jane White on her free-from lifestyle
Chocolate Beetroot Slump Cake – I’m obsessed with beetroot right now, it’s one of the tastiest vegetables on my superfood sonar. It may seem odd, but beetroot and chocolate are quite the couple”
Is this the healthiest dinner party ever? Throw a guilt free soiree
Gone are the days when you had to go on a country-wide expedition to buy ingredients such as spelt flour and rice milk. Naturally healthy ingredients are having a renaissance and it’s never been easier to cook and entertain in a ‘good for you’ way [… ] By swapping some ingredients for their more natural, wholefood equivalents, you can easily create deliciously indulgent dishes that no one would ever guess are essentially healthy.”

The amazing kitchen of the future Get ready for holograms and health monitors

Little light bulb moments From ant- aging milkshakes to soluble food wrappers, our future eating habits are mapped out at The Future Laboratory.
“Edible packaging, Tea 2.0, Healthier alcohol, simplicity”

2064: A food odyssey Where we’ll be in 50 years time
Gastronomy (the comprehensive study of food, its culture and systems) will be integrated into all education and be part of a greater dialogue. Food will be recognised as valuable, beautiful and fundamental for  all life”
Some links provided:

Fish and root vegetable tagine A tagine dish made in a frying pan.
Cock-a-leekie casserole  A hearty casserole using pearl barley

Love-Life Chipotle prawn chilli A Making eating a pleasure with fuss-free flavour dishes
This month we love…  Enjoy these foods as part of a healthy, balanced diet.
“Black beans, Green peppers, Prawns, Carrots, Avocado, Peas – more info at

Cook with confidence Tips, tricks and culinary know-how from Waitrose kitchen food editor Elanor Maidment.
Impressed with the wheat, dairy- and sugar-free inspiration in this month’s issue. This website features a kaleidoscope of recipes covering all sorts of intolerances, allergies and diets. Also try out

Coq au vin
Serves 4
Prepares 25 minutes
Cook 1 hour 45 minutes


1 tbsp Vegetable oil
3 Chicken Breast fillets, cut into big chunks
200g smoked bacon lardons
200g button mushrooms
400g Shallots, halved if large
200g carrots cut into 2cm chunks
3 celery stalks, cut into 2cm chunks – omitted
3 garlic cloves, finely chopped – omitted
Large handful flat leaf parsley, stalks and leaves separated
3 tbsp plain flour
3 tbsp cognac/brandy
750ml red wine, preferably burgundy
350ml chicken stock
10g thyme
3 bay leaves


1.     Heat the oil in a large casserole/heavy based saucepan until hot. Season the chicken pieces and fry in batches until golden, about 6/7 minutes on each side; set aside. Add the bacon, cook for 3-5 minutes until turning golden, then toss in the mushrooms. Fry for 2-3 minutes until browned, remove with a slotted spoon and set aside with the chicken.
2.     Reduce the heat slightly and add the remaining vegetables, garlic and the parsley stalks, finely chopped; cook for 8-10 minutes until softened. Increase the heat again; add the flour and cook, stirring for 2-3 minute. Splash in the cognac/brandy, scraping up any bits from the base of the pan.
3.      Pour in ½ the win; boil for a few minutes until the chicken thickened slightly. Return the chicken mixture to the pan with the stock, thyme, bay leaves and remaining wine. Stir and bring to the boil, then simmer for 50-55 mins, until the chicken is tender and the sauce is thickened and oats the meat nicely.
4.     Scatter the chopped parsley leaves before serving alongside mashed potatoes/French bread and a simple green salad.

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