This week, Tony Astle ate at Gion.

Named after an ancient district in Kyoto, Gion Japanese Restaurant gives an ambience of the old Japan. Chef Akira Kugue describes his food as simple, heart-warming, and traditional, and his goal is to bring the original taste and visual experience of Kyoto to his customers.

Tony sampled the Gyu Tataki, the Sashimi, the Chawan Mushi, and the Vegetable and Prawn Tempura, all of which he gives four ticks, and three ticks for the Yusu Rice Cake.

The Gyu Tataki.

LISTEN ABOVE

Recipe of the Week: Coq au Vin

Tony is serving up a recipe for Coq au Vin, a delicious French chicken stew.





Ingredients:

6 chicken drumsticks

6 bone in chicken thighs

200 g thick bacon or smoked ham, cubed

12 pickling onions

12 button mushrooms

1 large onion finely diced

1 medium carrot grated

3 cloves garlic, crushed

3 fresh thyme sprigs (or 2 tsp dried)

4 bay leaves

75 g butter

60 g flour

300ml chicken stock, heated

375 ml red wine

3 Tbsp tomato paste

salt and fresh ground pepper



Method:



1.Melt the butter in a heavy bottomed saute pan. Season the chicken with salt and pepper.

2.Brown the seasoned chicken on all sides. Remove and place in a large casserole dish. Set aside,

3.In the saute pan, add the onions, bacon or ham, and brown evenly. Add to the chicken in the casserole.

4.In the saute pan, brown the mushrooms, then add them to the casserole dish.

5.Add 25g butter to the saute pan, melt, then add the chopped onion and grated carrot.

6.Cook that mixture for 3 minutes, stirring constantly. Then, add the flour.

7.Whisk in the heated chicken stock, then the red wine, garlic, tomato paste, bay leaves and thyme.

8.Reduce heat and simmer for 3 minutes. If the sauce mixture is too thick, add more stock and/or red wine. Add to the ingredients in the casserole dish.

9.Cover and cook in a preheated 170 deg C oven for approximately 1 hour 15 minutes.

10.Skim off any fat or impurities rising to the surface.



Note:

This dish is best cooked the day before you need it. This allows the flavours to develop. Simply, reheat when needed.

This week, Tony Astle ate at Gion. 
Named after an ancient district in Kyoto, Gion Japanese Restaurant gives an ambience of the old Japan. Chef Akira Kugue describes his food as simple, heart-warming, and traditional, and his goal is to bring the original taste and visual experience of Kyoto to his customers. 
Tony sampled the Gyu Tataki, the Sashimi, the Chawan Mushi, and the Vegetable and Prawn Tempura, all of which he gives four ticks, and three ticks for the Yusu Rice Cake. 
The Gyu Tataki.
LISTEN ABOVE 
 
<h2>Recipe of the Week: Coq au Vin</h2>
Tony is serving up a recipe for Coq au Vin, a delicious French chicken stew.

 
Ingredients: 
6 chicken drumsticks  
6 bone in chicken thighs 
200 g thick bacon or smoked ham, cubed  
12 pickling onions 
12 button mushrooms  
1 large onion finely diced 
1 medium carrot grated  
3 cloves garlic, crushed 
3 fresh thyme sprigs (or 2 tsp dried)  
4 bay leaves 
75 g butter  
60 g flour 
300ml chicken stock, heated  
375 ml red wine 
3 Tbsp tomato paste  
salt and fresh ground pepper  
 
Method: 
 
1.Melt the butter in a heavy bottomed saute pan. Season the chicken with salt and pepper. 
2.Brown the seasoned chicken on all sides. Remove and place in a large casserole dish. Set aside, 
3.In the saute pan, add the onions, bacon or ham, and brown evenly. Add to the chicken in the casserole. 
4.In the saute pan, brown the mushrooms, then add them to the casserole dish. 
5.Add 25g butter to the saute pan, melt, then add the chopped onion and grated carrot. 
6.Cook that mixture for 3 minutes, stirring constantly. Then, add the flour. 
7.Whisk in the heated chicken stock, then the red wine, garlic, tomato paste, bay leaves and thyme. 
8.Reduce heat and simmer for 3 minutes. If the sauce mixture is too thick, add more stock and/or red wine. Add to the ingredients in the casserole dish. 
9.Cover and cook in a preheated 170 deg C oven for approximately 1 hour 15 minutes. 
10.Skim off any fat or impurities rising to the surface. 
 
Note: 
This dish is best cooked the day before you need it. This allows the flavours to develop. Simply, reheat when needed.

Chef Tony Astle from Parnell’s iconic Antoine’s restaurant joins Newstalk ZB's Kerre Woodham each week to dive into the good and the bad of dining experiences both around New Zealand and internationally. 

He digs into the service, the décor, and of course, the food, inspiring listeners to give new dining experiences a try, and a weekly recipe to try at home.

Chef Tony Astle from Parnell’s iconic Antoine’s restaurant joins Newstalk ZB's Kerre Woodham each week to dive into the good and the bad of dining experiences both around New Zealand and internationally. 
He digs into the service, the décor, and of course, the food, inspiring listeners to give new dining experiences a try, and a weekly recipe to try at home.

Chef Tony Astle from Parnell’s iconic Antoine’s restaurant joins Newstalk ZB's Kerre Woodham each week to dive into his the good and the bad of dining experiences both around New Zealand and internationally.

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