John Toal looks at health, relationships, hobbies and family along with great music and chat, big interviews, fascinating people and great craic, plus recipes from Paula McIntyre.
Coq au Vin, Green Salad with Classic Vinaigrette, Baked Camembert with Walnut Bread
Coq au Vin
1 medium chicken
4 rashers streaky bacon
10 shallots, peeled and halved or 2 onions sliced
2 cloves garlic, crushed
1 bay leaf
Few sprigs fresh thyme
2 tablespoons olive oil
25g plain flour
1 tablespoon tomato puree
200ml red wine
200ml chicken stock
200g button mushrooms
Prepare the chicken for sauté by first removing the breasts with a sharp knife. Cut down the middle of the chicken and run the knife close to the bone. Snap the legs and cut round the bone to remove.
Cut through the thigh bone to separate the drum stick. Cut the breasts in half.
Heat one tablespoon of the oil in a large frying pan.
Add the bacon and cook until crisp. Remove the bacon and set aside Add the chicken skin side down to the pan and cook until golden on all sides. Transfer to a casserole or saucepan. Add the shallots and garlic and cook until golden. Add the tomato puree and cook for 30 seconds. Add the wine and bring to the boil. Cook for 5 minutes then add the stock. Pour over the chicken in the casserole, add the cooked bacon and place on a low heat with a lid. Simmer for 45 minutes.
Heat the remaining oil in a pan until hot. Add the mushrooms and dot around 25g of the butter. Cook until golden.
Take the chicken from the pan.
Mix the remaining butter with the flour to a paste (beurre manie) and mix into the simmering juices. Cook for 5 minutes to simmer and thicken. Add the mushrooms and then coat the chicken with this sauce.
Garnish with chopped parsley and serve with baby boiled potatoes and a green salad.
Green Salad with Classic Vinaigrette
2 little gem lettuces
½ cucumber peeled
1 tablespoon Dijon mustard
75ml olive oil
Salt and pepper
Separate the leaves from the lettuce and wash in cold water. Dry on kitchen paper. Place in a bowl. Slice the cucumber and mix into the lettuce.
Whisk the vinegar and mustard together. Drizzle in the oil, whisking constantly.
Season to taste and drizzle half of it over the salad the second you serve it.
500g strong brown bread flour
1 sachet dried yeast
75ml white wine
50ml olive oil
250ml lukewarm water
½ teaspoon salt
50g finely chopped walnuts
Mix the yeast, flour, walnuts and salt.
Make a well in the centre and add the wine, oil and water.
Mix to a loose dough and turn onto a floured surface.
Knead for 10 minutes or until dough is elastic.
Place in a lightly oiled bowl and cover with a tea towel for an hour.
Knock back the dough and press into a floured baking sheet.
Leave for 25 minutes.
Set oven to 210˚C and bake the bread for about 25 minutes or until it sounds hollow when tapped.
1 Camembert in a wooden box
Remove any plastic from the cheese. Place back in the box and cover with foil.
Bake in a 200˚C oven for 10 minutes.
Remove and serve straight away with the bread or sliced pears or apples.