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This week, Tony Astle ate at Gion.Ìý

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.Ìý

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.Ìý

The Gyu Tataki.

LISTEN ABOVEÌý

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Recipe of the Week: Coq au Vin

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

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Ingredients:Ìý

6 chicken drumsticks Ìý

6 bone in chicken thighsÌý

200 g thick bacon or smoked ham, cubed Ìý

12 pickling onionsÌý

12 button mushrooms Ìý

1 large onion finely dicedÌý

1 medium carrot grated Ìý

3 cloves garlic, crushedÌý

3 fresh thyme sprigs (or 2 tsp dried) Ìý

4 bay leavesÌý

75 g butter Ìý

60 g flourÌý

300ml chicken stock, heated Ìý

375 ml red wineÌý

3 Tbsp tomato paste Ìý

salt and fresh ground pepper Ìý

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Method:Ìý

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

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

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

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

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

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

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

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.Ìý

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

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

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Note:Ìý

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