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Coq au vin with bacon, mushrooms and cognac, served with a coarse mash

Coq au vin with bacon, mushrooms and cognac, served with a coarse mash

What you need:

  • 1 chicken of premium quality

  • 4 pieces of thick dry cured bacon

  • 300 g of mushrooms

  • 20 pieces of pearl onions

  • 1 red onion

  • 2 cloves of garlic

  • 1 tsp of dried thyme

  • 1 tbsp finely chopped fresh sage

  • 1 tbsp finely chopped fresh basil

  • 1 tsp of dried rosemary

  • salt and pepper

  • flour

  • 4 tbsp of cognac

  • 1 bottle of red wine

  • 2 bay leaves

  • olive oil

  • butter

Method:

  • Divide the chicken into suitable parts

  • Season chicken parts with salt and pepper

  • Then turn them into the flour

  • Set aside

  • Cut the bacon into coarse dices

  • In a skillet or pot, heat up some olive oil

  • Add the bacon

  • Then add finely chopped red onion, garlic and mushrooms

  • Fry until it gets a nice golden texture

  • Add all the herbs in and set the pot aside aside

  • In an iron pot heat up some olive oil and butter

  • Fry the chicken parts until golden brown

  • Add cognac and lit the alcohol to have only the flavours of the cognac (take care)

  • Add the mushrooms / bacon mixture into the iron pot and pour all the red wine in as well

  • Let it simmer for approx. 45 minutes under a lid

  • Serve the dish with a coarse mashed potatoes

Coarse mashed potatoes:

What you need:

  • 1/2 kg of potatoes with peel

  • 1/2 dl finely chopped onions

  • 1/2 dl finely chopped parsley

  • 1/2 finely chopped red onions

  • finely chopped chives

  • 50 g butter

  • salt and pepper

Method:

  • Boil the potatoes until tender

  • Mash them coarsely with butter, chives, parsley and red onions

  • Season with salt and pepper.

 

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