Explore More UK Summer 2020

Front cover: “Traveling Tomatoes”
photographed by Karine in the
Umbrian Countryside
COOKERY AND TRAVEL €20
2 nd Edition
RECIPES
COQ AU VIN
SERVES 6
INGREDIENTS:
• 2 tbsp plain (all purpose) flour
• 1 large chicken, jointed
• 2 tbsp butter
• 125g (4 ½ oz) bacon lardons
• 1 medium onion, chopped
• 1 medium carrot, chopped
• 1 bottle full-bodied red wine
• 2 garlic cloves, peeled and sliced
• 1 tsp sugar
• 1 bouquet garni (bundle of
parsley, bay leaves and thyme)
• Olive oil
• 225g (8 oz) baby onions, peeled
• 225g (8 oz) small button
mushrooms, trimmed
• Small bunch of fresh parsley
From kitchens around the world, join Karine Hagen on
her journeys as she explores dishes that represent some of
our world’s most interesting destinations. From our kitchen
tables to yours, we invite you to broaden your culinary
horizons and cultural insights, and learn how simple and
fun it is to recreate foreign flavors at home.
PHOTOS: © ISTOCK
The Kitchen Table A CULINARY JOURNEY AROUND THE WORLD
METHOD:
1. Season the flour generously,
then toss the chicken pieces in the
seasoned flour until well coated.
2. In a heavy-based casserole pot,
melt a tablespoon of the butter. Fry
the chicken pieces, turning around
until they are golden brown.
Remove the chicken pieces and set
aside. Add in the bacon, onion and
carrot and fry for around 5 minutes.
3. Pour in the wine, de-glazing the
pan and scraping any caramelised
bits stuck to the bottom. Add the
chicken back in along with the
garlic, sugar and bouquet garni.
Cover and simmer for an hour.
4. Before serving, melt another
tablespoon of butter in a frying
pan along with a tablespoon of
olive oil. Add in the baby onions
and mushrooms, season with salt
and pepper and fry until golden.
Stir in to the chicken.
5. Remove the bouquet garni
and garnish the coq au vin with
chopped fresh parsley. Serve
straight from the casserole.
The
Kitchen
Table
A CULINARY JOURNEY AROUND THE WORLD
THE KITCHEN TABLE
Join Viking’s Karine Hagen
as she explores dishes that
represent some of the world’s
most interesting destinations.
All recipes included here
are featured in The Kitchen
Table, which is now available
to view on Viking.TV
TARTE FINE
AUX POMMES
SERVES 6
INGREDIENTS:
• Plain (all purpose) flour, for
dusting
• 320g (11 ¼ oz) all-butter puff
pastry
• 4-6 apples
• 1 lemon
• 2 tbsp butter
• 4 tbsp caster (superfine) sugar
METHOD:
1. Preheat the oven to 200°C/
400°F. On a flour-dusted surface,
roll out the pastry as thinly as you
can (around 3-5mm is ideal) and
cut out a 22cm circle using an
upturned cake tin or plate as a
template. Place on a baking sheet
lined with baking paper and chill in
the refrigerator until you’re ready
to assemble the tart.
2. Peel, core and thinly slice the
apples. To prevent them going
brown, place in a bowl of cold
water with a squeeze of lemon.
3. Arrange the apple slices in
overlapping, concentric circles
around the pastry base, leaving
a small border. In a small
saucepan, melt the butter
and 3 tbsp sugar together and
brush generously all over the
apples and pastry border.
4. Bake for 20 minutes, then
brush again with the butter and
sugar mixture and dust with the
remaining tablespoon of sugar.
Bake for another 5-10 minutes,
or until golden on top. Serve at
room temperature.
60 VIKINGCRUISES.CO.UK | SUMMER 2020
SUMMER 2020 | VIKINGCRUISES.CO.UK 61