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What you need for the NMBS version on Coq au Vin is a large chicken first and formost - but remember that you will need a cooking pot and lid big enough ! 1 Large chicken or chicken portions will do. 1 large bottle of cooking wine - the best ones are the cheap French ones in a plastic bottle - no need to buy good stuff. 2 Large Onions 2 Large Carrots 1 Large Leek 1 tin of baby mushrooms 4 strips of bacon Peppercorns 1 bay leaf assorted herbs that you may have around (thyme, parsley, sage) Few knobs of butter Salt Right. This is the NMBS Way. Chicken in the pot. Add the veg (obviously peeled and chopped to your liking) pour over half the wine, add some butter and season. Leave the Chicken to take the wine for a few hours or best over night. Whilst the main chef is not looking other NMBS members adds more wine, the next day the wine has all gone and possibly another bottle of wine has been added. Throw into oven till tended and cooked. Add Butter at end to glaze the sauce Cock au Vin - Done ! |
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A tasty addition to any menu. 2 Large Onions Chopped Large 2 Leeks chopped 2 inch cubes 2 Carrots Chopped 2 inch cubes 2 Peppers (yellow or Orange for colour) Chopped large Half a Celariac Chopped into cubes 5 Baby spuds chopped into half. Lots of good Olive oil Fresh Herbs (Rosemary is good) Salt Pepper Start of with roasting the spuds and the Celariac. Add the carrot, smother and shake in the oil. Cook for about 25 mins on a high heat the add leeks and Onions and the herbs - dahke roasting dish again (Carefully) cook for 5 mins - added peppers, cook for 5 mins and serve. Top tip - use beetroot for a sweeter taste, not the stuff in the jar, but fresh from the veg shop ! Roasted Veg - Done ! |
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Ingredients 500g Stewing Steak 500g Tripe 2 Large Onions 2 Carrots - sliced 1 Bottle Red Wine Oxo Cube (Beef or Veg) Mixed Herbs Recipe Cut the tripe and steak into smalling pieces. and marinade in the red wine, onion and carrots for a day - even better in you can overnight. Add a tablespoon of flour, and Oxo cube and some mixed herbs. Stew slowly for 2 hours. Beef and tripe in Red Wine - DONE ! |
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I like my chilli quite hot, so you will need to be quite brave for this one. The lads at the NMBS seem to like it. 1 packet of good minced beef 1 tin Kidney beans 1 tin of plum tomartoes 2 red chillis 2 oxo cubes half teaspoon cayanne pepper 2 Large Onions Fry the mince and brown and draing off all the fat. then added the two large chopped onions and cook til soft. Add the tin of toms - cut up, add the beans. Now chop the two chillies and deseed or not according to taste. Leave for about 2 mins. Add the oxo and the cayanne pepper and simmer for about 5 mins stiring occassionally. *Top Tip* if too hot for your taste squirt in some Tomarto Ketchup or Red sauce as they say in the NMBS. Serve with either rice, tacos or doritos. Nice with Cheese, Sour Cream, Salad and Jalapeno Peppers. Chilli con Carne - Done ! |
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Perhaps the most controversial items on the NMBS menu would be Horse. But please we wasn't eating Trigger or Black Beauty - Horse to the French is like Beef to us. So it had to be tried and to be honest, Horse is quite tasty (I am sure my sister will kill me when she reads this) Some good Horse meat. Cream Peppercorns Butter Cook the horse to your taste - I like well done, so does Kev.. Lance likes his blue.... cook the cream in a small pan with some juices from the frying horse, add some whole and cracked peppercorns. When cooked pour over the horse steak. Horse - Done! |
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Contents
Chicken
Ingredients
1 (800 gms) of chicken
1 tspn of kashmiri red chilli powder
1 tblspn of lemon juice
Salt to taste
For Marination
200 gms of yogurt
1 tspn of kashmiri red chilli powder
Salt to taste
2 tblspns of ginger paste
2 tblspns of garlic paste
2 tblspns of lemon juice
½ tspn of garam masala powder
2 tblspns of mustard oil
For basting of butter
½ tspn of chaat masala
For garnishing
Onion rings and lemon wedges
Recipe
Skin, wash and clean the chicken. Make incisions with a sharp knife on breast and leg pieces.
Apply a mixture of kashmiri red chilli powder, lemon juice and salt to the chicken and keep it aside for half an hour.
Remove whey of yogurt by hanging it in a muslin cloth for fifteen to twenty minutes. Mix Kashmiri red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil to the yogurt.
Apply this marinade onto the chicken pieces and refrigerate for three to four hours.
Put the chicken onto the skewers and cook in a moderately hot tandoor or a pre-heated oven (200 degrees Celsius) for ten to twelve minutes or until almost done. Baste it with butter and cook for another four minutes.
Sprinkle chaat masala powder and serve with four onion rings and lemon wedges.
Chef’s Tip : To make Chicken tikka, use boneless chicken pieces cut into 1 ½” cubes and proceed same as Tandoori chicken.
Tandoori chicken - Done ! Please note ! leaving chicken bones outside gites can cause French foxes to have stingy bottom in morning and howl like billy-o ! |
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