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Elm Natural 40x45cm Wood Stool
Elm Natural 40x45cm Wood Stool
Available in-store only

Elm Natural 40x45cm Wood Stool

Elm Natural 40x45cm Wood Stool

$179.95
$179.95 $179.95

Create a relaxed environment

Each Elm Natural Wood Stool is beautifully unique, with its own distinctive character. These timeless stools celebrate the authentic beauty of natural timber. This item is currently in stock at our warehouse. Please contact your local store to order.

This item is currently in stock at our warehouse. Please contact your local storeĀ to order.Ā Ā 

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SKU:122756

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COQ AU VIN

COQ AU VIN

Serves 4-6 Ā  INGREDIENTS 8 chicken thighs, boneā€‘in (or 1 whole chicken, cut into pieces) 1 bottle red wine 60mL brandy 100g plain flour Salt & freshly ground black pepper, to taste 100g smoked speck, cut into strips (lardons) 1 onion, finely chopped 20 pearl onions, peeled (or 6 small onions, halved) 250g swiss mushrooms 8 garlic cloves, lightly crushed 2 bay leaves 5 fresh thyme sprigs 2 tbsp tomato paste Fresh parsley, chopped for garnish Ā  METHOD 1. Prepare the chicken Place the chicken pieces in a large dish Ā pour over the red wine. Cover Ā refrigerate for at least 2 hours, or preferably overnight for maximum flavour. Remove the chicken from the wine Ā pat dry. Reserve the wine. Preheat the oven to 180Ā°C. 2. Coat Ā braise the chicken Heat a large castā€‘iron pot over mediumā€‘low heat. Add the speck Ā cook until crisp. Transfer to a plate lined with paper towel, leaving the rendered fat in the pot. Increase the heat to mediumā€‘high. In a bowl, mix the flour with salt Ā pepper. Working in batches, coat the chicken pieces in the seasoned flour Ā cook in the pot, turning once, until golden on both sides (about 4ā€“5 minutes each side). Transfer the chicken to a plate. 3. Combine with vegetables Add the chopped onion to the pot Ā cook until softened. Add the garlic Ā cook for 1ā€“2 minutes until fragrant. Add the pearl onions (or halved onions) Ā mushrooms Ā cook for a further 3ā€“4 minutes. Stir in the tomato paste Ā cook for about 2 minutes, allowing it to darken slightly. Add the brandy Ā deglaze the pot, scraping up any browning from the base. 4. Combine Ā cook Return the chicken Ā speck to the pot. Pour in the reserved wine Ā add the bay leaves Ā thyme. Bring to a gentle simmer. Cover the pot Ā transfer to the preheated oven. Cook for 45-60 minutes, until the chicken is cooked through Ā the vegetables are soft. Remove from the oven. Discard the herbs Ā bay leaves, then remove the chicken Ā set aside. Place the pot back on the stovetop Ā simmer the sauce to reduce Ā thicken slightly, skimming any excess fat from the surface. Return the chicken to the sauce Ā warm through. Ā  TO SERVE Serve garnished with chopped parsley Ā a creamy bed of mashed potatoes. Ā 

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Roasted Cauliflower With Hummus

Roasted Cauliflower With Hummus

Serves 4-6Ā  INGREDIENTS 1 cauliflowerĀ head, outer leaves removed 60mLĀ olive oil, plus extra for drizzling Salt &Ā freshly ground black pepper, to taste 450g hummus (weĀ recommendĀ pine nut hummus,Ā for extraĀ flavour) 1 tsp toasted cumin seeds 1 tbsp fried shallotsĀ  METHODĀ  PreheatĀ Ā  Preheat the oven to 220Ā°C.Ā  ParĀ cookĀ & seasonĀ  Place the cauliflower in the microwaveĀ &Ā cook on high for 8 minutes, or until just tender.Ā Transfer the cauliflower to a baking tray lined with baking paper. Rub allĀ over withĀ 60mLĀ ofĀ olive oilĀ &Ā season generously with saltĀ &Ā pepper.Ā  RoastĀ  RoastĀ in the preheated ovenĀ for 30 minutes, or until deeply goldenĀ &Ā crisp on the outside.Ā  TO SERVEĀ  Spread the hummus onto aĀ largeĀ serving plate,Ā running the hummus around the edge. Sprinkle with toasted cumin seedsĀ &Ā fried shallots.Ā Place the roasted cauliflower in theĀ centreĀ of the plateĀ &Ā finish with a drizzle of olive oil.Ā Serve warm as aĀ sharingĀ platter or side dish.Ā  Ā  TOOLSĀ  Non Stick Oven TrayĀ  Glass Oil BottleĀ  Acacia Wood Salt & Pepper MillĀ 

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Winter Spiced Mulled Wine

Winter Spiced Mulled Wine

Serves 4-6 Ā  INGREDIENTS Peel of 2 oranges (large strips) Peel of 1 lemon (large strips) Peel of 1 lime (large strips) Juice of 1 orange 200g caster sugar 6 whole cloves 1 cinnamon stick 3 fresh bay leaves 1 whole nutmeg, for grating 1 vanilla pod, halved lengthways 2 star anise 2L soft, dry red wine (try Cabernet Sauvignon, Merlot or Shiraz) Ā  METHOD 1. Prepare the citrus Using a vegetable peeler, peel large sections of zest from the oranges, lemon, Ā lime, avoiding the bitter white pith. 2. Infuse the base Place the caster sugar into a large saucepan over medium heat. Add the citrus peels Ā squeeze in the orange juice. Add the cloves, cinnamon stick, bay leaves, Ā about 10 fine gratings of nutmeg. Split the vanilla pod lengthways Ā add it to the pan. 3. Dissolve the sugar with red wine Pour in just enough red wine to cover the sugar. Stir gently Ā allow the mixture to simmer until the sugar has completely dissolved. 4. Reduce, then layer in warm spices Increase the heat Ā bring to a rolling boil. Cook until the liquid reduces to a thick, fragrant syrup. Reduce the heat to low Ā add the star anise Ā remaining red wine. Gently heat for about 5 minutes until warm Ā aromatic, making sure not to boil. Ā  TO SERVE Ladle into heatproof glasses Ā serve warm. Ā  TOOLS Matte Cream Round Cast Iron Pot Vegetable Peeler Wooden Spoon Kitchen Measuring Cup Ladle

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