Silver Travel Cook Club - July 2020
52 people found this feature helpful
This month’s Silver Travel Cook Club features a recipe for Carbonnade
Flamande, courtesy of sponsor Emerald Waterways and inspired by their
Springtime Delights holiday in Holland
and Belgium.
And you could win an Emerald Waterways goody bag and a
copy of 150 Dutch & Belgian
Recipes
by Janny de Moor & Suzanne Vandyck.
Journey from vibrant Amsterdam on this brand-new 10-day river cruise,
and enjoy the delights of the Netherlands and Belgium during springtime.
Visit the famous Keukenhof Garden and witness the incredible displays of
colourful flowers, before sailing to Arnhem for a visit to Europe’s largest
sculpture garden, located within Hoge Veluwe National Park. Take a tour of the
Kroller-Muller Museum, which boasts a huge Van Gogh collection of almost 90
paintings.
Enjoy Antwerp, Belgium’s second largest city and onward to Veere, where
you will visit the fascinating Delta Works, the world’s biggest storm surge
barrier. You will also have chance to embark on a guided tour of Rotterdam,
which focuses on the innovative and impressive architecture, and explore
quintessential Holland with a guided tour of the charming medieval town of
Beverwijk.
Departure dates and pricing:
- 10-Day Springtime Delights river cruise with Emerald Waterways departs during April 2021.
- From £2,370 per person when booked before 31 July 2020.
- Save up to £1,000 per couple, and enjoy unlimited free on-board
drinks, plus receive a free Deposit Protection Plan. In addition, choose to pay
your balance in full by 31 October 2020 and save an extra £250 per couple.
Terms and conditions apply.
Recipe: Emerald Waterways’ Carbonnade Flamande
This hearty Belgian beef stew is cooked with beer
rather than wine.
Cooking time 2 hours.
Ingredients (serves 4):
- 1¼kg stewing beef - cut into 4cm cubes
- 400ml dark ale
- 3 garlic cloves - crushed
- 2 bay leaves
- 3 tablespoons plain flour, seasoned with salt and pepper
- 3 tablespoons olive oil
- 250g diced pancetta
- 2 carrots – sliced
- 2 onions – sliced
- 1 leek – sliced
- 1 tablespoon tomato purée
- 350ml beef stock
- 1 bouquet garni (a small bunch of thyme, parsley stalks, a bay leaf and a few peppercorns, tied in muslin)
- A handful of chopped parsley
Preparation:
Marinade the beef for 12 hours in the ale, garlic
and bay leaves. Remove the beef from the marinade and keep the marinade. Pat the meat dry
with and toss it in the seasoned flour until evenly coated.
Heat 2 tablespoons of olive oil in a flameproof
casserole. Fry the beef in batches for about 5 minutes per batch, stirring occasionally until it
is golden brown all over. Remove the meat and set aside.
Fry the pancetta in the casserole for 6-8 minutes,
stirring occasionally. Set pancetta aside with the beef.
Preheat the oven to fan 140C/conventional 160C/gas
3. Tip the carrots, onions and leek into the casserole and fry, stirring occasionally, until
they start to brown. Add the tomato purée and continue to cook for 2 minutes, stirring
constantly.
Add the beef and pour in the reserved marinade.
Bring to a simmer. Add the beef stock and bouquet garni to the casserole. Season with salt
and pepper and bring to the boil. Cover with a lid and cook in the oven for 2 hours, stirring
once halfway through.
Scatter the chopped parsley over the top and serve with mashed potatoes and buttered greens.
How to win an Emerald Waterways goody bag and a copy
of 150 Dutch and Belgian Recipes
Belgian and Dutch cuisine may not be as famous as French or Italian, but each country has its own special delicacies and culinary traditions. Eating ‘moules-frites’ (mussels and chips) on the Grande Place in Brussels is a real treat, or how about wandering the streets of Amsterdam and enjoying Dutch waffles, still warm from the oven. Tell us about a memorable meal or food-related experience you've had there, and the best entry will win a copy of 150 Dutch & Belgian Recipes.
Read more about all of our Silver Travel Cook Club recipes.
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To leave a comment, please Sign inOther Members' Thoughts - 23 Comment(s)
Absolutely delicious and such a range of toppings on offer.
Please keep those memories coming to be in with a chance of winning a copy of this month's prize, 150 Dutch and Belgian Recipes AND a goody bag from Emerald Waterways, generous sponsors of the Silver Travel Cook Club.
So tasty (lekker) , so enjoyable and memorable.
I always make up a large quantity and then freeze it in smaller quantities for later use. I bag is great for making a steak and kidney pudding too.