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Glühwein

Glühwein in German, roughly translated as "glow-wine" in English or more readily referred to as mulled-wine, is a favourite in cold weather, and although it is only getting down to zero degrees Celsius here in Canberra right now, after too much surgery and being hospitalised with pneumonia last year, why take any chances I say. I enjoy Hemingway's work and recently I have delved into his cocktails and favourite recipes. From The Hemingway Cookbook, I found a recipe on p. 185 and thought I'd make this in a larger quantity, and add a few small changes. However, I doubt the authenticity of this recipe as it uses sugar: Hemingway was a diabetic and famously, his daiquiri recipe did not contain sugar. Anyway, this is how it panned out: Ingredients:

• Make a large cup of black tea (I used Twinings English Breakfast)


• Slice 1 small lemon (including peel) and add to saucepan (I used a home-grown lemon, otherwise organic fruit is always better)


• Add about 12 dried juniper berries, 1 stick cinnamon (broken in half), and about 12 cloves


• Add a good dash of sugar (I added a teaspoon of Harden's Own Honey, too)


• Add about half a bottle of Campo Viejo Rioja Reserva

Method:

1. Add all the ingredients to a large saucepan


2. Put the saucepan on a low heat (I used a diffuser) and warm gradually


3. Serve in a mug (use a tea strainer)

It probably needs a bit more alcohol - maybe a dash of gin in the glass just before serving?

Coq au Vin

Ingredients:

• 1 whole free-range chicken cut into about 18 pieces (I kept the spine and parson's nose - there was plenty of meat - and cut each breast into three parts).


• 12 French shallots (eschalots), peeled and whole


• 5 cloves of garlic, finely chopped


• 200g sliced venison pepperoni (I don't eat pork - used instead of speck)


• 1 stick celery, finely chopped


• 2 carrots, diced


• 1 carrot, sliced


• 1 parsnip, chopped


• 750ml red wine (I used Waterstone Bridge Cabernet Merlot 2011)


• 750ml home-made chicken stock (from one whole free range chicken in water on constant boil in the slow-cooker)


• 6 springs of thyme


• 6 bay leaves


• 400g button mushrooms


• 2 tbsp tomato paste

Method:

1. Rub the chicken in plain flour mixed with salt, pepper and piri piri. Brown the chicken using some olive oil on a medium heat to avoid burning the flour. I cook in batches in the 28cm Le Creuset and leave the cooked chicken in the upturned lid while I cook the rest.


2. Once the chicken is done, deglaze the pot with some of the wine, then cook the eschalots and garlic until soft.


3. Add the venison pepperoni, carrots, celery bay leaves and thyme and cook for another 5 minutes.


4. Add the sliced carrot and parsnip and fry off the tomato paste.


5. Add the red wine and chicken stock and bring to a simmer.


6. Add the chicken, bring back to a simmer, then cover and cook over a low heat for 40 minutes.


7. Remove the lid, add the mushrooms and bring to a medium heat and cook for a further 20 minutes to thicken the sauce and until the mushrooms are cooked.


8. Serve in a bowl with mashed potato in the centre.