Forum Topic

Exercising artistic licence

Cooking is an art.  I am exercising artistic licence. I'm cooking coq au vin and I decided to looked up Delia, Michael Slater and even Hugh Fearnley-Whittingthingy like a good lad for thier individual recipes. I've decided to do the dish my own way.  Wish me luck. How do you cook coq au vin?

Gerry Tan ● 4834d4 Comments

Plus a few shallots (or onions if you don't have any shallots), garlic and some bacon. And a little bit of flour to slightly thicken the sauce.

Sue Rowe ● 4829d

you just need a Coq and some Vin

Al Stuart ● 4829d

My wife (and Senior Head Executive Chef at Chez Colliver) is always exercising poetic licence!Result: great food.Downside: repeating something becomes trickier and trickier as the years go by.  :-)Me?  I have about about six staples - very repeatable, but can get boring.

Tony Colliver ● 4832d

Got confused with the differing recipes for coq au vin. Delia's is different from others and Michael Slater's is quite varied from the rest! Besides, although I had the chicken, i didn't have some of the ingredients...so I made the recipe up to suit what I had in the fridge.  Result..pretty good, although I say it myself.  Think I'll exercise my right to artistic licence again.Next week, I might try seafood linguine!

Gerry Tan ● 4833d