I've made Boeuf Bourguignon in the past and it's been good, but this recipe by Marco Pierre White for Knorr is something truly delicious. I particularly liked the way the baby onions, bacon and wild mushrooms were cooked at the very end and then poured over as a garnish. The browned onions were then finished in a little more Port, which can only be a good thing.
My picture doesn't make this dish look anywhere near as tasty as it was. Hot food and dark nights make everything seriously difficult to photograph!
Having recently been sent the ingredients from Knorr which arrived all nicely packed and where supplied by Forman and Field my challenge was to make Marco's recipe or come up with something of my own.
Boeuf Bourguignon with Wild Mushrooms sounded and looked good so that's the way I went.
Chicken and potatoes cooked in a rich sweet garlic and tomato sauce along with saffron, Pernod, white wine, fennel seeds and rosemary. Totally delicious and easy to make too as it's all cooked in one pot.
Oh yes this is now in my top five dinners of all dinners and has to be made again soon.
After seeing Ina Garten cook this the other night the Food Network TV show 'Back to Basics', it
had to made there and then.
I believe this is usually made with fish and served with rouille (garlicky mayonnaise). Because of my rush to make it I didn't have enough garlic to make the roullie so just served it with nice crusty bread.
According to Wikipedia, Bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseille.
Now, I've made Tarragon sauce before, but this is my best recipe yet.
Yes, this is the bees knees of Tarragon sauce recipes!
The sauce was an experiment and I'd say the use of Marsala instead of the usual white wine really makes this recipe.
Of course you can serve more than two - just double the recipe ingredients for four.
Marsala wine is available in any
good supermarket and can be used in many other recipes. If you can't
get it, or simply don't want to buy it, just use a sweet white wine instead. The
sauce, I'm sure will still be delicious - just not as good as this was - sorry!
I'd defrosted some chicken with the intention of making a chicken Tagine and then realised I couldn't actually be bothered. So, what to cook, what to cook?
Deciding that as there were olives, a bell pepper and a courgette in the fridge that needed to be used up, I made this up as I went along. I think the best dinners are made up with what you think goes and what you feel like eating at the time.