Wapi

Time for my first MC/MCAH recipe, the "red wine glaze". Browning the minced meat Browning the vegetables in the fat of the minced meat. However, I rendered nowhere near 40g fat from my first batch, so I doubled the frying oil for the second batch. Vegetables + tomato paste Wine added and reduced Added the rest of the ingrediënts (I did not have parsley so I used chives instead) After 2 hours: Filtered: Reduced for 40 minutes. The recipe states that the result should be 100ml, but the flavors were already very strong so I stopped at 200ml. Served with lamb (cooked sous vide at 61°c for 35 minutes), cauliflower puree and mushrooms. The sauce is amazing, but quite costly and time consuming. However, the end result was amazing. This will without a doubt be the next dish I will make when someone comes around for dinner.

I also contacted the amazon.co.uk support service. They indeed confirmed that they currently cannot send a new copy because the item is under investigation. However, they said I could keep my current copy until the issue is solved / the books are back in stock and then return my current book to get a new copy. I would contact the amazon helpdesk again to get such confirmation (all chat conversations are logged). It is indeed unfortunate that the books were send out this way, but the after sales service of amazon is also amazing, so I would not worry too much. In the end you will receive a new copy and in the meantime you can enjoy your current one.

My BBQ wings are a hit every time I invite people to a garden party. I inject them with whisky, sprinkle them with a bit of salt and black pepper and put them on the grill on highest heat for about 1,5 minutes on each side, then lower the heat to the lowest setting until they are done. For the sauce: Crushed garlic, a little bit of soja sauce, grated ginger, basil, chives, thyme, rosemary, honey, pepper, salt, a bit finely chopped red chilli's and some olive oil. Stir the ingredients until you have a nice consistency. If it is too runny, I tend to add a bit more fresh spices, so that the sauce sticks better to the chicken. (I have no standard ratios for the ingredients, I just adjust to taste) When the chicken is done, brush the sauce over the chicken wings when still on the heat so that the honey can caramelize a bit. I tend to put all the wings in one big bowl and pour the remaining sauce over the wings.