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SUM MER 2020 | VIKINGCRUISES.CO.UK 61 The Kitchen Table world, join Karine Hagen on explores dishes that represent some of interesting destinations. From our kitchen you to broaden your culinary insights, and learn how simple and foreign f lavors at home. A C U L I N A R Y J O U R N E Y A R O U N D T H E W O R L D The Kitchen Table A C U L I N A R Y J O U R N E Y A R O U N D T H E W O R L D 2 nd Edition Front cover: "Traveling Tomatoes" photographed by Karine in the Umbrian Countryside COOKERY AND TRAVEL €20 PHOTOS: © ISTOCK 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 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 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. 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. 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 viking.com 65

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