I’ve just taken Nagi’s coq au vin out of the oven. Contrary to her advice, Mrs S and I will be eating it tonight instead of leaving it till tomorrow. However we’ll have probably ⅔ of it left over, so that will have all the time it needs to develop the full flavours. It’s very easy, but it does take time to prepare before you put it in the oven.
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For a little bit more ($279) recommend the Ninja Foodi.
Is an air fryer, slow cooker and pressure cooker all in one.
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Review please.
No mate - and the last pic I put up - I had zero input to it! All my (5) siblings cook ok - one Chinese peasant and one Italian peasant for parents and they both cooked. So just an interested amateur. There’s a lot don’t know though. My partner’s Mum was a cooking teacher so her side of the family got a fair bit of exposure to the kitchen.
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What fantastic cooking genes right there.
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Thanks- sounds good.
Okay, well it was excellent, but it could be better. I think it would definitely improve by being left till the next day. At the moment I would say the juice is too thin and that there’s far more of it than we need, but that may change with time. Nagi says that after you’ve prepared everything, you put it in the oven at 180 for 45 minutes. I’ll do it again, but next time I’ll put it in the oven at about 120 or 130 for 4 or 5 hours, and I think that will make it much better.
But as I said, it was excellent. Full of flavour. I varied Nagi’s recipe by putting in a couple of carrots; I think carrots improve any casserole, and maybe next time I’ll put in a couple of turnips as well.
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So many recipes need more time, I reckon. I recall seeing Kylie Kwong talk about roasting a small chicken for 20-25 minutes at 200, or something. It’d be warm and basically raw in my oven! Plus those types of coq-au-vin/cacciatore type dishes need slow breaking down of tissue IMO, so the meats falling off and the sauce is a bit sticky. So I’d agree with longer time but I’d be more like 20 mins hot until it’s ticking over, then 60-90 mins at say 160, and check progress towards the end, and adjust time and/or temp accordingly.
While I’m here, we have been occasionally roasting halved Brussels sprouts on baking paper with a few pine nuts, drizzled olive oil and balsamic and a bit of blue cheese crumbled over. My daughter found this and it’s superb. Don’t overcook them - they don’t take long (being somewhat smaller than a small chicken)!
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Mother of god!
It’s probably not too big.
If they get too big they might not fry as well.
I look at that and think it’s maybe a bit of a hassle to clean would be the only thing. But hey give it a go!
I love easy to clean. My upgrade air fryer from my crappy Aldi 49 dollar version will be a dishwasher friendly Tefal.
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Brussels sprouts are always given as the example of the vegetable that everyone hates, but I love them and always have. They need to be properly cooked. Not overcooked, but thoroughly cooked. Your recipe looks great.
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Yep sautéed in slices with a few bacon bits is pretty good too. I have always liked Brussels sprouts.
Silverbeet too, which is going nuts in the garden right now. Have basically unlimited quantities of silverbeet, kale and parsley, for the immediate future anyway.
Kale chips are heaps nice as a snack.
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I made these Fatayer a few weeks ago with some Lamb and Silverbeet that self seeded in the veggie garden.
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You don’t watch Line of Duty do you?
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The best kind!
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@loyalandproud we got a 10litre one with the pull out basket. We looked at getting one like this but we already have a normal oven, and a glass convention oven so went with the one with the pull out basket and it’s easy to clean can just pull it out and clean in the sink.
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in our family video chat last night, Dad was joking that he was going to buy an air fryer for his shed. Thanks to the info in this thread, I mentioned I’d seen that Aldi was going to have them on special for $150 next week. Dad said “well, you buy one, and tell me what they’re like!” and we all had a laugh.
Today I look through the Australia Post catalogue and see one for $50. So guess what’s arriving next week.
Will be worth it just to see the look on Dad’s face.
I blame you guys 
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The coq au vin was much improved by a night in the fridge, which is what Nagi says you ought to do. I went against that on Wednesday night and had it for dinner as soon as it was finished cooking. It was a bit lacking in flavour and the sauce was rather thin. Last night the flavour was far more intense and the sauce had thickened to a lovely consistency 
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