Gluten-Free Carbonnade Flamande
So this stew is based on a recipe for gluten-free Carbonnade Flamande. But the beef here is stewed in cider not beer, so it’s gluten-free. And I added in some liver and bacon.
twimii
So this stew is based on a recipe for gluten-free Carbonnade Flamande. But the beef here is stewed in cider not beer, so it’s gluten-free. And I added in some liver and bacon.
Steak Oh Vienna is not an authentic Austrian dish. It is inspired by a real Viennese recipe Tafelspitz. Viennese Tafelspitz is a hearty stew made with tri-tip beef. And it is often served with horseradish cream and apple sauce.
This is basically Spaghetti Bolognese – except someone from Bologna probably would disagree. And I don’t like the name Spag Bol so I’m calling this Spaghetti Bowl. Oh and there’s olives in it. So I’m thinking about calling this heart-healthy. Continue reading Spaghetti Bowl
This pumpkin risotto is simple to make and very tasty. It was my first time cooking a pumpkin. Won’t be my last. I really loved this.
What do you get if you combine an Aubergine Gateau with some sweet tapenade, some rice and some puy lentils? You get a Mediterranean Veggie Bake. Very easy, very healthy, very filling – and quite cheesy.
I hadn’t bought any Christmas food for the holidays really, beyond the makings of a Black Forest Gateau. I was going home for the day so there was no need really.
But I did miss having a fridge full of goodies. So I had what I thought was a genius plan; Buy stuff the day after Christmas and get it all for next to nothing. Sure why not? So I was imagining getting some smoked trout, sour cream, cheese boards, etc, etc. Only to find that there didn’t seem to be any of it left by December 27th. What is going on with the supermarkets???
But I did find this crown of duck and I wondered what it would be like cooked according to recipe I have for stuffed goose. It’s the same recipe book I got the melon soup recipe from. That recipe uses a stuffing of diced cooking apples, prunes soaked in port, chopped pecan nuts, sausage meat, goose liver, egg, orange zest and some seasoning. I really like it.
Quite a bit really. I was worried that since duck is such a fatty bird that the stuffing would end up drowned in fat and ruined. That didn’t happen thankfully and I believe it’s because of the way the duck is cooked, and because the bratwurst sausage meat is much drier and less fat filled than the sausages I would normally use in the stuffing. And bratwurst is gluten-free. Who knew? Not me until I just checked the ingredients out of curiousity.
The bratwurst really is very dry so you need to mix it up in the food processor to turn it into a sort of mince.
The way I cooked the duck was similar to the way it’s cooked in the Gordon Ramsay duck breast recipe. I seared the top and sides of the crown and then roasted in the oven on a grate. Perhaps I should have seared it a bit more. I was worried I’d dry out the meat or give it a burnt taste. So I didn’t make sure it was dark brown and crispy all over. It was still very good but the bits that were dark brown and crispy after being seared stayed that way throughout the cooking process despite being basted a couple of times.
I did add orange zest to the stuffing but I’m leaving it out of the recipe here because with the small amount of stuffing in this recipe it overpowers it. And it’s not necessary. There is plenty of flavour from the rest of the ingredients.
I also use chestnuts rather than pecan nuts – and I think I’ll keep that substitution. Or maybe add in some pecan nuts with the chestnuts. I love pecan nuts – I just didn’t have any in the cupboard when I made this. But the sweet mushiness of the chestnuts is very nice in the stuffing.
And instead of making caramelized apples I just made some applesauce. Simple and so nice. The caramelized apples are good too – just didn’t have any redcurrant jelly. That said, because the stewed apple was so nice and so simple to make, that’s probably what I’m going to do in future.
This 900g duck serves two people. Really. It’s little more than two duck breasts. If you’re very good at carving you might be able to stretch it better. But really this makes a wonderful feast for two. No more.
Ingredients
Instructions