Sunday 8th December 2019
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Serves 4
Preparation time: 5 minutes
Cooking Time: 2 hours, 10 minutes

Ingredients
400g of chunks of rooster, bone in
2 large carrots, diced
1 head of celeriac or celery, diced
150g of diced, smoked streaky bacon
200g of big leaf spinach
200g duck or goose fat
250g champignon (cup mushrooms)
2 sliced red onions
150g flour
1 small bunch of thyme
1 small bunch of rosemary
1 small bunch of sage
1 clove of garlic, sliced
2lt of red wine
1 tablespoon of tomato puree
Pinch of nutmeg
Salt and black pepper to taste

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Recipe by Ivano de Serio, Head Chef of The Old Bakery

METHOD
Salt and flour the cockerel pieces.  Heat the duck fat and cook the cockerel pieces until lightly brown. Add the diced bacon and the tomato puree. Cook for 1 minute then add all the rest of the vegetables and herbs apart from the spinach. Wet with the red wine and the stock and cook gently for 2 hours. Serve with the last minute addition of the spinach.

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