alex hollywood

These pan-fried, golden potato patties with onion and sage make a delicious side dish for two

Potato rösti cakes with sage leaves

2-3 Maris Piper potatoes

egg,

plain flour

¼ tsp baking powder

sage

tbsp sunflower or vegetable oil, for frying

Squeeze any excess water out of the grated potatoes, then tip into a bowl and mix well with the egg, flour, baking powder, onion and chopped sage leaves. Season well. Heat 2 tbsp oil in a large non-stick frying pan over a medium heat, and spoon the mixture in to make 4 röstis, flattening them down with the back of a spoon into disc shapes. Cook for 5 mins each side until golden brown and crisp, then drain on kitchen paper. Can be made up to 8 hrs in advance and kept in the fridge (see tip).

When ready to serve, heat the remaining 1 tbsp oil in the frying pan over a medium heat. Add the whole sage leaves and cook for 20 secs until crisp but still green. Drain on kitchen paper and top each rösti with a fried sage leaf.

Recipe writer Alex Hollywood&#8217;s movie star grandmother entertained lavishly in Paris in her heyday. This is her recipe for traditional French coq au vin. Alex says: &#8220;This is my grandmother&#8217;s recipe for coq au vin. Whenever I make this, it takes me straight back to her kitchen in her home on the Champs Elysées in Paris. The dish’s simplicity is its beauty, but don’t stint on the ingredients – especially the burgundy, as its quality will shine through.&#8221; Find more one-pot dishes here, including chicken casserole, pot-roast chicken and chicken tagine.

Perfect coq au vin

chicken

olive oil

butter

smoked lardons

chestnut mushrooms, halved

shallots, peeled

cognac

milliliters bottle good red burgundy

bouquet garni (see tips)

garlic cloves, crushed

tbsp cornflour (see tips)

parsley

potatoes

You’ll also need

casserole/ovenproof pan

Long cooks’ matches

Cut the chicken into 4-6 large pieces (or ask your butcher to do this for you). Heat the oil and butter in the casserole/pan and brown the chicken all over, working in batches if necessary. Remove the chicken and set aside.

In the same pan, fry the lardons until crisp, then add the mushrooms and shallots and cook until lightly coloured. Return the chicken pieces to the pan, then remove it from the heat, pour in the cognac and flambé to burn off the alcohol (see tips).

Return the pan to the heat, pour in the red wine, add the bouquet garni and garlic, then season well with salt and pepper. Add a little water to the cornflour (see Make Ahead) to make a loose paste, then stir it into the sauce in the pan, making sure there are no lumps.

Heat the oven to 200°C/180°C fan/gas 6. Bring the stew to the boil, then put on the lid and transfer to the oven for 60-75 minutes until the chicken is tender and the sauce has thickened.

When ready to serve, remove the bouquet garni, season the stew to taste and scatter over fresh parsley. Serve with baked potatoes or mash, crème fraîche and dressed baby salad leaves.

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Potato rösti cakes with sage leaves

Perfect coq au vin

Top 2 alex hollywood recipes from across the web

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Potato rösti cakes with sage leaves

Perfect coq au vin

The most viewed alex hollywood recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine