THE UNEXPECTED HAPPENED on our Portuguese Homestead !!!

This week something happened a lot sooner than we had expected it to, which meant another learning experience regarding farm life. It also led us to a new food experience, both in cooking and eating. We are also at a new venue for todays cooking segment, the lovely Quinta das Brisas, just up the road from us. They are listed on Airbnb, and well worth a visit, an absolutely beautiful holiday accommodation, with lovely views, and a little taste of farm life. Check them out on Airbnb, www.airbnb.com/h/quintadasbrisas

Rock(Coq) Au Vin Recipe

Ingredients

1 cockerel
1 bottle red wine
3 small carrots sliced thickly
1 red onion roughly chopped
1 white onion roughly chopped
1 head of garlic
2 stalks of celery roughly chopped
Dried mushrooms
Smoked bacon cubed
Rosemary
Parsley
Tarragon
Bay leaf
Brandy (optional)

Rehydrate the dried mushrooms in some hot water in a bowl.
In a pan on medium heat, add a little salt then the cubed bacon, and start to render down the fat. When the fat has been released, add the chopped onions, celery and carrots and saute until onions are translucent, and everything starts to brown a little. Place the cockerel into the pan, and brown on all sides to seal in the juices and flavours. Remove cockerel, and place into a large caserole dish. Into the pan, add the mushrooms with the water. Slice the top off the head of garlic, and place cut side down into the pan. Allow to simmer for a minute or two, then add the red wine, and allow to simmer for a few minutes to cook off the alcohol. While simmering, tie the rosemary, parsley, tarragon and bayleaf into a bouquet garni, and add to the pan. Once the alcohol has been cooked off, pour all the contents of the pan over the cockerel into the caserole dish, cover with lid, and place into an oven preheated to 160°C. After about 30 minutes, turn heat down to 140°C. Allow to cook for 2.5 to 3 hours, depending on the size of the bird, then turn over and allow to cook for another 2.5 to 3 hours. Remove bird from caserole, place on serving plate, and allow to rest for 30 minutes. Strain the stock from the pot into a saucepan, and reduce on the stove until thickened up. You could use some cornstarch to thicken it up even more if you wish. Carve the bird, and serve with roast potatoes and celeriac root, some lovely fava (broad) beans cooked with bacon and white wine, and remoulade ( grated celeriac with wholegrain mustard and parsley)

Thank you so much for joiniing us again this week, we do hope you have enjoyed the video.

Wishing you all a "BOM FIM DE SEMANA"

Until next time,
Tchauzinho