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Coq au Vin
I’ve made Coq au Vin a few times, and it isn’t too bad to get your head around if you practise. One of the things I do to make it a bit easier is to use individual chicken breasts rather than a whole chicken. Aside from that it is just a case of throwing everything in and waiting. When you are done, you can drain out the sauce and add flour to it to thicken it to serve, and my main point of advice here is don’t forget yourself and drain it down the sink because I have definitely done that in the past.
Fudge sounds so hard to make but it is actually one of the most easy baking recipes I have ever used. A little while back I shared my no-nonsense fudge recipe with you. Follow it to the letter and you won’t go wrong. It’s just a recipe you have to keep your eye on.
Again, this looks quite hard to make and it can take a bit of practise with the thickness you slice the potatoes. Do it a few times for you and your family before you make it for guests and you won’t be able to go wrong. Although the sauce is easy to make, it is how you slice the potatoes that makes this dish a bit harder than it should be. Ensure that you cut them as thin as you can without the possibility of them breaking. I recently shared my dauphinois recipe if you want to try it.
Another food I can shameless share my recipe for. I’m going to tell you a secret: fried chicken is one of the easiest foods you will ever make. All you need to do is coat the chicken and throw it in (I use a wok for my fried chicken recipe). Make sure you marinade the chicken beforehand so that it doesn’t dry out during the frying process.
This is one I have only ever got down ONCE. The main tip my friend’s Nan says about yorkies, is don’t keep opening the door to let all of the secrets out. I firmly believe the one time I have had success is because the batter was really cool, and the oil already in the pan was about 600 degrees. Alas, if anyone has any “work every time” recipes for Yorkshire puddings please let me know!
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