Apple Latkes From Nigella Lawson Food
GREEN APPLE MARTINI
This is a cocktail with a kick and addictively delicious. I have to say it is enormously useful as a quick shot of party spirit before you go to someone else's party. I always feel better the next day, having a stiff drink before and water (sparkling rather than still but, hey, let's live a little) during a party. Although it is a sour apple martini, at home I refer it only as Kryptonite. The lurid green is quite something. I've given quantities per glass simply because it's better made up glass by glass and you can hand them round to your guests as they request them. I wouldn't want to make these for a huge roomful of people, but they are perfect as a way of helping those who've hot-footed from the office and are weary with the working day unwind at the beginning of a dinner party.
Provided by Nigella Lawson : Food Network
Categories beverage
Time 5m
Yield 1 serving
Number Of Ingredients 4
Steps:
- In a martini glass, combine the vodka or gin over lots of ice, and add the liqueur and syrup.
- Slice a segment of apple removing any core. Cut a nick in the bottom of the slice horizontally, and slip it onto the edge of the glass.
COQ AU RIESLING
I have always loved the Alsatian version of coq au vin and this is it in a stunningly streamlined version. I replace the onion with leek, buy lardons ready cubed and buy chicken thighs. The brown meat is always best in a stew. In fact, nearly always best full stop. I don't bother to sear the meat, which really means you need skinless portions; unbrowned chicken skin is not pretty. If you're not buying thighs, but thigh fillets then it is probably more helpful to think in terms of boned weight, rather than number of portions: go, here, for about a kilo and a quarter/ two and three quarter pounds.
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a casserole or large wide pan and fry the lardons until crisp.
- Add the sliced leeks and soften them with the lardons for a minute or so.
- Tip in the chicken thighs, bay leaves, torn mushrooms and wine.
- Season with salt and pepper and bring to the boil, cover the pan and simmer gently for an hour. Like all stews this tastes its mellowest best if you let it get cold and then reheat the next day. But it's no hardship to eat straight off. Whichever, serve sprinkled with dill and with some buttered noodles, if using.
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