Ethnic Meals
Recipes and meal time ideas






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The site concentrates on British recipes from Scotland, England and Wales with a few recipes from Ireland, India and France "thrown in". Primarily designed to provide ethnic recipes and meals, whether you are looking for an unusual meal, a straightforward meat, fish or poultry meal dish or even a sweet pudding recipe then hopefully you will find it here.

You can search for any recipe using a variety of ways including region, country, base ingredient or "pot luck" all from the drop down menu at the top of each page.

I would like to think that all diets and paletes are catered for. If you have a suggestion or even a recipe that you would like to submit, please don't hesitate to contact me via the contact us page.







Traditional French Chicken Recipe and Meal Ideas
French (France) Poultry main course food and Drink Ideas
Traditional Coq au Vin (chicken in wine) Recipe

Coq au Vin is a relatively simple chicken in wine dish which each cook tends to experiment with. The basic ingredients are straightforward and once you have gained some confidence you should start to feel more "adventurous". You should also consider reading Nigel Slaters excellent article on this traditional French dish

Recipe Ingredients:
1 Chicken(approx 3lbs), sliced and diced
4 slices bacon, cut in 1/2-inch pieces
1 tablespoons butter
3 tablespoons of olive oil
1/2 cup chopped green onion
2 cloves garlic, crushed and minced
2 tablespoons flour
3/4 cup chopped onions
8 ounces sliced mushrooms
2 cups dry red wine
2 tablespoons of tomato paste
2 tablespoons chopped fresh parsley
dash dried leaf thyme, crushed
salt and pepper


Method: Season chicken with salt and pepper. In a frying pan/pot, cook bacon until crisp then remove bacon and set aside. In the same pot that the bacon has been fried in, add butter and half the olive oil, then the seasoned chicken and brown slowly until all sides are golden brown.

Add the 3/4 cup onion and mushrooms and the remainder of the olive oil and sauté the onions until soft. Add green onion and garlic. Pour off most of the fat leaving approx 2-3 tablespoons of the fat. To this juice blend in the flour then gradually add the wine.

Cook, stirring constantly, until sauce is thickened and bubbly. Add parsley,tomato paste and thyme. Cover and simmer 30 minutes, or until chicken is tender and juices run clear(bear in mind that With chicken there is always a risk of food poisoning). Serve with fresh crusty bread or accompany with seasonal vegetables.

As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide

Whilst these recipes may be freely used they may NOT be reproduced in any format (for example -electronic or paper based) without the website owners PRIOR agreement.

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