Silver Travel Cook Club - June 2020
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The Silver Travel Cook Club hopes that you’re all continuing to cope with the current challenging environment. New travel adventures may well still be a way off, but in the meantime let's travel through food.
And you could win an
Emerald Waterways goody bag and a copy of New French Table.
Your 8-day adventure starts in Chalon-sur-Saône, known for its art and
history. Here, you will have the opportunity to witness the area’s
architectural heritage and peaceful surrounds as you travel to the quaint
village of Beaune and visit the Hospices de Beaune, originally a hospital for
the poor, and now home to one of Burgundy’s most popular wine auctions.
Cruising south, arrive in Lyon - France’s third-largest city - on the
confluence of the Rhône and Saône rivers. Lyon is a former Roman capital,
steeped in history and considered to be the gastronomic heartbeat of the
country and the home of traditional Lyonnaise cuisine. Explore the city on foot
or by bike.
The picturesque village of Tournon borders the gently meandering Rhône,
dominated by a 16th-century castle that overlooks the village and a number of
iconic landmarks, including a set of ancient watchtowers.
Arrive in Viviers, a town with much Middle Age flair and home to one of
France’s oldest cathedrals. Your included walking tour of Viviers will showcase
some of its numerous listed monuments, along with their ornate windows and
Avignon has a rich history, from Celtic beginnings to being the
residence of the Pope and central to the French Revolution. Your included
walking tour of Avignon will take you past the ornate beauty of the UNESCO
World Heritage-listed Palais des Papes, as well as the famous Pont d’Avignon,
an ancient stone bridge crossing the Rhône.
The past is yours to discover in Arles, once an important Phoenician
trading port that was captured by the Romans, who peppered the city with iconic
monuments. Today, your included tour of the city will showcase some of the
UNESCO World Heritage-listed Roman and Romanesque monuments of Arles,
showing how the city has evolved over the centuries.
Full details of the itinerary, what’s included and transfers can be found here.
Departure dates and pricing:
- 8-day Sensations of Lyon & Provence holiday with Emerald Waterways departs from April to October 2021.
- Prices from £2,045 per person.
Recipe: Emerald Waterways’ Boeuf Bourguignon
Ingredients (serves 6):
- 1.6kg / 3lb 8oz good-quality braising steak
- 4–5 tablespoons sunflower oil
- 200g / 7oz smoked bacon lardons or smoked streaky bacon, cut into 2cm pieces
- 1 large onion, finely chopped
- 2 garlic cloves crushed
- 75cl red wine
- 2 tablespoons tomato purée
- 1 beef stock cube
- 2 bay leaves
- 3 sprigs fresh thyme
- 25g / 1oz butter
- 450g / 1lb pearl onions
- 300g /10½oz chestnut mushrooms, halved
- 2 heaped tablespoons cornflour
- 2 tablespoons cold water
- sea salt and ground black pepper
- chopped parsley to garnish
the braising steak into chunky pieces, each around 4-5cm / 1½–2in. Trim off any
fat. Season the beef with salt and pepper.
two tablespoons of oil in a large frying pan. Fry the beef over a medium–high
heat until nicely browned, turning occasionally and adding more oil if
necessary. As soon as the beef is browned, transfer to a large casserole dish.
Preheat the oven to 170°C / 150°C Fan / Gas 3.
little more oil into the pan in which the beef was browned and fry the bacon
for 2–3 minutes. Add the bacon to the meat. Add a little more oil to the frying
pan and fry the chopped onion over a low heat for 5–6 minutes until softened.
Stir the garlic into the pan and cook for 1 minute.
the onion and garlic to the pan with the meat and pour over the wine. Stir in
the tomato purée and 150ml / 5fl oz water. Crumble over the stock cube, add the
herbs and bring to a simmer. Stir well, cover with a lid and transfer to the oven.
Cook for 1½ –1¾ hours until the beef is almost tender.
the beef is cooking, peel the button onions. Put the onions in a heatproof bowl
and cover with just-boiled water. Leave to stand for five minutes and then
drain. When the onions are cool enough to handle, trim off the root close to the
end and peel off the skin.
minutes before the beef is ready, melt half of the butter in a large non-stick
frying pan with a touch of oil and fry the onions over a medium heat for about
5 minutes, or until golden brown on all sides. Tip into a bowl. Add the
remaining butter and mushrooms to the pan and cook for 2–3 minutes until golden
Mix the cornflour with the water in a small bowl until smooth.
Read more about all of our Silver Travel Cook Club recipes.
35 people found this feature helpful