Remember spaetzle from the German blog? While Peter was away he 
brought me a spaetzle grater which has largish holes and a contraption to push the spaetzle into the saucepan. I made Coq au Riesling with spaetzle which is a classic Alsatian dish. Cut a chicken into 8 portions and brown them in a casserole dish. Remove &; season. In the casserole add 3 chopped shallots &; 2 chopped cloves or garlic. Flambe with 1 tbsp cognac or brandy. Remember the pan is hot. When you tip in the brandy and put a flame to it, it will go up. Ensure your pan is clear of curtains. Return the chicken pieces to the pan and pour in 1/2 bottle riesling. Add 200g buttom mushrooms. Leave to cook on a low heat until the chicken is done - falling off the
bones. This will take 40mins to 1 hour. When the chicken is done remove & keep warm while you cook the spaetzle &; make the sauce. Reduce the cooking liquid (with mushrooms still in) and add 2ooml cream, stirring to thicken.
brought me a spaetzle grater which has largish holes and a contraption to push the spaetzle into the saucepan. I made Coq au Riesling with spaetzle which is a classic Alsatian dish. Cut a chicken into 8 portions and brown them in a casserole dish. Remove &; season. In the casserole add 3 chopped shallots &; 2 chopped cloves or garlic. Flambe with 1 tbsp cognac or brandy. Remember the pan is hot. When you tip in the brandy and put a flame to it, it will go up. Ensure your pan is clear of curtains. Return the chicken pieces to the pan and pour in 1/2 bottle riesling. Add 200g buttom mushrooms. Leave to cook on a low heat until the chicken is done - falling off the
bones. This will take 40mins to 1 hour. When the chicken is done remove & keep warm while you cook the spaetzle &; make the sauce. Reduce the cooking liquid (with mushrooms still in) and add 2ooml cream, stirring to thicken.
To make the spaetzle (for 4) you will need 200g flour, 2 eggs, 1/2 tsp salt, 100ml tepid water. Bring a pasta pan filled with salted water to the boil. Mix all the ingredients to make a smooth dough. Using the fancy grater, grate the dough into the pan of boiling water and when the spaetzle rises to the top lift out with a slotted spoon or skimmer. Toss in hot butter. If you don't have a grater you can just cut the dough into little ribbons.
To serve, spoon the creamy mushroom sauce over the chicken with spaetzle on the side. I served with Brussels sprouts because they're my favourite but an Alsatian would have just served a salad to start.
We bo
ught some delicious mushrooms at the market & served mushrooms with pappardelle. Thinly slice as many mushrooms as you want to eat. Melt a little butter in a shallow pan with a little olive oil. Add finely sliced garlic & salt & pepper. Leave to cook until they're dark &; soft, stirring occasionally. Cook the pappardelle or pasta of your choice according to the instructions on the packet & drain. While that's cooling stir in a handful of washed torn spinach and the cream you have left over from the chicken. Stir the drained pasta through the mushrooms & serve with a generous grating of Parmesan.
ught some delicious mushrooms at the market & served mushrooms with pappardelle. Thinly slice as many mushrooms as you want to eat. Melt a little butter in a shallow pan with a little olive oil. Add finely sliced garlic & salt & pepper. Leave to cook until they're dark &; soft, stirring occasionally. Cook the pappardelle or pasta of your choice according to the instructions on the packet & drain. While that's cooling stir in a handful of washed torn spinach and the cream you have left over from the chicken. Stir the drained pasta through the mushrooms & serve with a generous grating of Parmesan.
We went to Auckland for the long weekend. My sister had a fish in her freezer caught 
by her neighbour. You may recall my sister is afraid of fish so we brought it home. I did wonder what the scanning man at the airport thought of our backpack containing a whole fish, 1/2 dozen eggs (my sister keeps chickens) and a bubbling substance in a jar (a sourdough starter - more of that later).
by her neighbour. You may recall my sister is afraid of fish so we brought it home. I did wonder what the scanning man at the airport thought of our backpack containing a whole fish, 1/2 dozen eggs (my sister keeps chickens) and a bubbling substance in a jar (a sourdough starter - more of that later).
We
filleted the fish and served it pan fried with sauteed potatoes and that delicious pea puree from a couple of weeks back. It was absolutely perfect.
filleted the fish and served it pan fried with sauteed potatoes and that delicious pea puree from a couple of weeks back. It was absolutely perfect.
While in Auckland we went to the Clevedon Farmer's Market which I strongly recommend you visit if you are in the area. I tasted & purchased many wonderful things including fabulous portobello mushrooms, Clevedon buffalo salami, casimiora, also known as custard apples, and amazing tomatoes from Curious Cro
ppers. The highlight for me was the sourdough starter I bought from the lady from Running Brook seeds at Waiuku. This was a treasure that she has been nurturing since 2007. I made the bread this morning. All you need to do is keep the starter in the fridge and feed it every few days. To make the bread I took the starter out of the fridge, fed it up until t
he jar was nearly full and left it on the bench for a few hours. You need to pour some back into the 2nd jar & return to the fridge to keep it growing. When it was ready I tipped the starter into a bowl with 2 cups strong bread flour, 1 tbsp olive oil and 1 dsp salt. Mix well and tip into a loaf tin. Make sure it is spread into the corners, cover with a tea towel & leave to rise in a warm place. Then bake at 180 for 1hr 10 mins. Couldn't be easier or more delicious. If anyone is interested in getting some starter off me yell out. I will provide detailed instructions.
ppers. The highlight for me was the sourdough starter I bought from the lady from Running Brook seeds at Waiuku. This was a treasure that she has been nurturing since 2007. I made the bread this morning. All you need to do is keep the starter in the fridge and feed it every few days. To make the bread I took the starter out of the fridge, fed it up until t
he jar was nearly full and left it on the bench for a few hours. You need to pour some back into the 2nd jar & return to the fridge to keep it growing. When it was ready I tipped the starter into a bowl with 2 cups strong bread flour, 1 tbsp olive oil and 1 dsp salt. Mix well and tip into a loaf tin. Make sure it is spread into the corners, cover with a tea towel & leave to rise in a warm place. Then bake at 180 for 1hr 10 mins. Couldn't be easier or more delicious. If anyone is interested in getting some starter off me yell out. I will provide detailed instructions.
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