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maltatoday, WEDNESDAY, 2 MARCH 2016 14 Food That's entertainment This week on Gourmet Today TV, the Preca sisters make a great meal for entertaining. When each of these plates comes out your guests will think you've turned into a god in the kitchen when the reality is that neither of these dishes takes much work. The giant vol-au-vent stuffed with fillet and porcini can be stuffed into ready-made pastry and looks absolutely gorgeous. The French classic, coq au vin that they prepare for mains is a one-pot meal, which means very little washing up! Don't miss Gourmet Today TV, aired every Friday at 18:15. Coq au vin Ingredients • 2 large vol-au-vent cases • 20g butter • 1 brown onion, diced • 100g beef fillet, sliced • 1 spring onion, chopped • 100g mushrooms, chopped • 20g dried porcini • 35g butter • 20g cup flour • 1 cup of chicken stock • 25g tasty cheese, grated (optional) Method 1. Preheat oven to 180C. 2. Line a baking tray with baking paper and place vol-au-vent cases on the tray. 3. Heat vol-au-vent cases in the oven for 5 mins. 4. Heat butter in a large fry pan. 5. Over a medium heat cook onion for 2-3 mins until softened. 6. Increase heat to medium-high and add beef, spring onion, and mushrooms, cook string occasionally until beef is cooked. 7. Remove from the heat and place on a separate plate. 8. Add the flour, chicken stock and add cream to the pan and mix until smooth. 9. Divide mixture between the vol-au- vent cases and serve. This recipe first appeared on Gourmet Today TV, aired on 19 February, 2016. Fillet and mushroom porcini vol-au-vent Serves 2 Ingredients • 6 bone in chicken thighs • 150g new potatoes • 100g smoked bacon • 100g button mushrooms • 7 shallots • 400ml red wine • 350ml chicken stock • 1 bay leaf • 1 fresh sprig rosemary • 2 fresh sprigs thyme • 1 tbsp tomato paste • 1 tbsp cornstarch • 1 tbsp butter • Salt and pepper Method 1. Finely chop the bacon, trim and halve the mushrooms, quarter shallots and roughly dice potatoes. 2. Melt butter in a saucepan and sauté bacon, mushrooms, shallots and potatoes, lightly season with salt and pepper. Then remove from pan and set aside. 3. Salt chicken legs and fry in the same pan. Once the meat has coloured on both sides, add tomato paste, pinch sugar and brown together. 4. Next, deglaze with half of red wine and boil for approx. 5 mins until the alcohol evaporates. 5. Put the cooked vegetables back into the pan. 6. Pour in remaining red wine and chicken stock. 7. Add bay leaf, thyme and rosemary and let simmer for approx. 30 mins with closed lid on medium heat. 8. Thicken the sauce with cornstarch and season to taste. 9. Serve in a deep dish or casserole dish. This recipe first appeared on Gourmet Today TV, aired on 19 February, 2016. COMING UP THIS WEEK Don't miss the show this week when Roberta and Ramona will be preparing a great meal with a delicious dessert. For mains they make grilled lamb rump served on a bed of roasted root vegetables. For dessert they use fresh local strawberries that are in season right now. They make a delicious pavlova with fresh cream, pistachios strawberries and a little strawberry jam. Gourmet Today shows on TVM every Friday at 18:15. Sean Gravina, Michael Diacono and Moira Delia will be back on 22 April.