Chantal Coady shares her kitchen tips with Red panel / Red Women

We do things as simply as possible in our house, so when I’m entertaining I let the table speak for itself. I like to use beautiful china and glass, and adore the Reidel ‘O’ glasses; they are fine crystal with no stems, so are easy to put in the dishwasher.

At the moment I am really into purple sprouting broccoli, endive and lemons, but maybe that’s the season. We also always have sourdough bread, olives and Parma ham, for an instant picnic.

My best winter warmer is a big vegetable soup or stew, home made of course. Or a proper chicken soup with ravioli and parmesan…

I love to cook things in our slow oven like pork belly or shoulder of lamb, which can happily stay in the oven for a day and be ready when we get home. I usually use lots of spices or they can be a bit bland.

I had the best meal of my life in Florence next to the river. We had a carpaccio of octopus followed by homemade ravioli with fresh porcini. It was just divine, so simple and delicious, and with great wine and good friends to share with.

I adore the lemon and violet flavour combination which Laurent, our Prof du Choc came up with this spring. It’s tangy and floral, and perfumed without being soapy. This is the challenge when working with chocolate…

I like to make bircher-style muesli, soaked overnight with water and then with yogurt and Dru Natural Foods green barley grass powder. It’s a bit of an acquired taste, but I love it.

My favourite no-brainer recipe for children is Weetabix chicken. Take a sliced chicken breast and coat in egg, crushed Weetabix, some herbs and salt and pepper, and hey presto! Serve with salad and a baked potato.

via Chantal Coady / Red panel / Red Women / Home Page – REDONLINE.

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