Cockerel au Riesling with “La Ratte” Potatoes.

Riesling is a French Alsatian white wine I particularly adore to drink when eating good Alsatian sauerkraut, but it’s also a great wine for sea food and even more for cooking.

For this recipe I’m using a medium dry Riesling and believe me your going to love this one

It’s not a seasonal dish you can make it any time of the year.

Enough talking, roll up your sleeves my friends!

Ingredients for 6 persons;

6 cockerels or small roosters, 7 to 8 shallots, 1 stick of celery, 1 bunch of parsley, 8 garlic cloves, 500 grams mushrooms, 1 bunch of thyme, 4 bay leaves, 1 or 2 bottles of white Riesling wine, 1 ½ cup of crème fraiche (500 grams), 1 cube of chicken stock (optional), 1 tbsp course sea salt, 4 cloves, 1 nutmeg, 1 tbsp black peppercorns, 150 grams butter, 2 tbsp of olive oil, 1 tbsp of honey (optional), Salt and pepper.

First where going to clean our veggies and cockerels under cold running water, no, no! Not the mushrooms!

Mushrooms are like sponges; they absorb water and become soggy when frying and you also lose a part of their flavors.

Clean them with a dry brush, which will do the job!

Chop the shallots and the garlic, but preserve 3 cloves (whole)

Chop the parsley (preserve the stems) and the celery stick (preserve the leaves).

Take a cooking pot or casserole with a lid and add the parsley stems, celery leaves, 3 garlic cloves, thyme and bay leaves, like a bed of herbs!

Add the spices (1 tbsp course sea salt, 4 cloves, 1 nutmeg, and 1 tbsp black peppercorns), place the cockerels on top.

Add the chopped celery, shallots, and then cover the cockerels completely with the Riesling wine.

Bring the casserole to the boiling point (medium heat) then lower the heat to the minimum and let simmer for half an hour with the lid on top.

After half an hour, take the cockerels out of the pot and place them on an oven plate (use some baking paper), where going to finish them off under the oven grill later on.

Continue to simmer the sauce for 45 minutes without the lid to reduce the sauce.

Pour some butter or olive oil in a frying pan (high heat) and sear the mushrooms golden brown, no salt, no pepper, let them keep their natural flavor.

Melt the butter (low heat) with some olive oil.

In a large bowl add the potatoes, the chopped garlic and parsley (Keep some parsley for the plating if you like), then pour the melted butter and mix well so the potatoes are evenly coated.

Preheat the oven up to 200°Celsius

Pour the potatoes in an oven plate and bake them for 50 minutes to 1 hour (it all depends on the size of the potatoes), turn them over after ½ an hour.

In the meantime where going to put the final touch to our sauce, discard the thyme, bay leaves and keep the shallots, celery in the sauce.

In a bowl, mix the crème fraiche with a good tablespoon of flour or starch and add to the simmering sauce.

When the sauce thickens up, kill the heat and add the mushrooms (put the lid back on to keep warm).

Take the potatoes out the oven and turn the top grill on 220°Celsius, and then roast the cockerels for 10 to 15 minutes.

Serve with some salad greens and tomatoes and all there’s left to say my dear gourmet friends; Bon Appetite!


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© 2018 Wessel Woortman

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