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Cookbook Tested: Convenience Serves Man (plus turkey stew recipe!) | Lifestyle

The subtitle of the cookbook Tasteful reads: Sustainable cooking with goodies from us. That gave me some concern, I must admit. When I think of sustainability, I spontaneously think of quorn, slippery vegetarian bratwurst and loads of legumes.

My joy was great when it turned out that Elise Van de Poele does not want to get us off the meat. In her book she challenges us to work with the local products of the season, without going to extremes. Meat or fish is allowed, is even tasty, fat too, acids and salt are seasonings, butter on warm bread is a pleasure.

It is also nice that many recipes offer a vegetarian or vegan alternative. I started looking for a festive dish. Not an easy task in a book that relies on simplicity, convenience and certainly not on the presentation of the dishes. Still, the turkey stew seemed like a nice alternative to an oversized stuffed turkey. Simplicity is key, the result is somewhat reminiscent of goulash and if you serve a croquette and some processed lamb’s lettuce with it, it is a bit festive. Obviously, I kept quite strict to the recipe for this test, I only replaced the fresh tomatoes with canned peers, given the season. But that’s okay, because Elise Van de Poele thinks you should experiment and find out for yourself how you like something best.

Well, I certainly liked the stew just the way it was.

Turkey stew

Required:

5 diced tomatoes (or 400 g

canned)

3 onions / shallots

2 cloves of garlic

3 bell peppers (green, yellow, red)

4 carrots

400 g (chestnut) mushrooms

500 g turkey nuts, 1 tbsp tomato puree

250 ml of white wine

250 ml chicken stock

2 sprigs of thyme

2 bay leaves,

1 sprig of rosemary

bunch of basil

oil (warm)

pepper and salt

additional:

2 bunches of lamb’s lettuce

potato croquettes

To do:

Heat a dash of oil in a large frying pan and fry the halved turkey nuts all around, season with salt and pepper.

Remove from the pan, add a dash of oil, onion, garlic and carrot and cook on low heat for 5 minutes.

Add bell pepper and tomato puree and cook for 2 minutes.

Fry mushrooms in a separate pan until golden brown and add to the cooking pot along with turkey nuts.

Add white wine, chicken stock, diced tomatoes, thyme, bay leaf and rosemary.

Let it simmer for 1.5 hours without a lid, stir occasionally.

Season with salt and pepper. If you want the sauce a bit thicker, you can let it reduce on a higher heat or thicken with 1 tablespoon of corn starch mixed with 1 tablespoon of water.

Garnish with basil and serve with lamb’s lettuce and potato croquettes.

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