A Fowl chicken recipe is not easy nor difficult to replicate. You only need a good seasoning blend and Natacha’s recipe is perfect for any beginner who wishes to try this recipe. Natacha uses Noubess hot and spicy sauces and seasoning to cook most of her meals.
Before going into the recipe, let’s learn a bit about this type of poultry. Fowl chickens are referred to as domesticated barnyard poultry. They are sold in live poultry markets or local west-Indian markets. This type of chicken is a favorite of the Caribbean and Spanish people.
The Caribbean home
“Poule Du” is how fowl chicken is called in the Haitian Caribbean community. The English translation “hard chicken” is hilarious because the chicken does take a long time to cook. This is not a type of poultry you can plan on cooking when preparing a quick meal.
Many Caribbean people usually cook fowl chicken on Sundays. It is somewhat a tradition. It is usually prepared with a side of white rice with white bean sauce or rice with djon-djon in Haitian Caribbean home. And lastly, it is mostly cooked in a spicy and delicious sauce.
Buying Fowl Chicken
Fowl chicken can be purchased at “Live Poultry” places or local supermarkets. Going to a live poultry market may not be ideal because of smell If you cannot find it the bird at your local supermarket try going to a market located in Caribbean/Latin America populated areas.
A crockpot is ideal to cook fowl chicken because slow cooking is the best way for all the flavors to properly marinate. Many people also use a pressure cooker to cook the chicken. For the cooks who are not in a hurry, slow cooking in a regular pot is ideal for them.
The recipe was shared with me by Natacha, one of my team members. Take a look and let us know what you think. And please don’t be intimidated by the amount of time it takes to cook this wonderful poultry.
Remove the chicken from its packaging. Prepare a vinegar and water bath and give it a quick rinse. Rub the chicken down with 1 lemon halves. Rinse, pat dry and place on a cutting board or plate.
Mix Noubess Herbs Hot and Spicy Sauce with olive oil and Noubess Poultry Seasoning. Rub the mixture all over.
Stuff the cavity with scallions, thyme, and parsley. Place in crockpot.
With the remaining seasoning mix, add water, vinegar, salt, and lemon juice. Mix well and pour into the crockpot. Pour the liquid on the side of the crockpot bowl and not on top of the chicken) Do not cover chicken with liquid. Sprinkle with additional Noubess Poultry Seasoning. Cover and cook for 4 hours on high.
Gently remove whole chicken from crockpot. You have 2 options for adding color:
Place whole chicken in a baking pan, and roast in the oven for color on high for 5 – 7 minutes. Remove and serve.
Carve into pieces. In a heavy bottom pan, heat oil. Add chicken pieces and pan-roast stirring gently occasionally adding a little bit of the broth occasionally to deglaze the pan, until the pieces are golden brown. This step may take about 10 – 15 minutes. Remove from pan and set aside.
In the same pan, pour enough strained cooking liquid from the chicken to make a sauce. Bring to a boil, season to taste and add sliced onion. Return chicken pieces to pot, cover and cook for about 4 – 5 minutes. Remove from heat and serve immediately with rice or other side dishes.
Fowl Chicken, not to be confused with Guinea Fowl is referred to a domesticated barnyard chicken. There’s not a lot of information about domesticated barnyard chickens online. You will find information about free-range and organic chicken. I can see fowl chicken categorized as free-range but is it organic?
That answer, unfortunately, is not a yes or no. I am hoping that it is organic. But again, the information on how these types of chickens are raised is not available. The chicken is packaged differently compared to conventional chickens. The chicken is also not found in all markets.
This type of poultry is very popular among Caribbean islanders. Range-free chicken, closely related to fowl chicken, is widely consumed in the Caribbean. Because of the similarities in taste and because of its health attributes, it is the preferred poultry of many immigrants. It is considered healthier than conventional chickens.
Where to purchase Fowl Chicken
Fowl chickens are mostly sold in “Live Poultry & Meat” markets or at specialized local markets. These local markets are usually located in a high populated Caribbean/Latin America area.
Fowl chickens are priced higher than regular chicken. When bought at a live poultry market, the chicken is as fresh and the taste is different than if it was prepared to be sold at supermarkets.
The meat is tough. Yes, it is! This is not your ordinary poultry that will take about 1 hour to roast or less than one hour to cook on the stovetop. This type of poultry is best cooked in a pressure cooker, a slow cooker or a crockpot.
Best way to cook
Fowl chickens are not cooked the same way as regular chickens. The reason is because of their tough meat. A heavy bottom pans such as a dutch oven is also ideal if you do not own a pressure cooker or a crockpot. If using a dutch oven or a heavy bottom pan, cooking time is about 2 – 3 hours on low heat.
You should cook fowl chicken if you are looking to try something different. My sister Erika and my friend Natacha will tell you that no other poultry can come close to the taste. On a serious note, the taste is exceptional when seasoned correctly. The right seasoning blend will even entice you to eat the bones. Not that I am suggesting but you need to try this meat once.
You should not try fowl chicken if you’re looking for a lot of meat. This type of chicken as mentioned before is not your conventional chicken. The meat is tough and needs to cook for a long time. Lastly, the bird is not fattening as the other types of birds. So this is not your type of bird if you’re looking for huge chicken legs.
Many people enjoy cooking and many people enjoy going out to eat. There are more benefits to cooking at home than dining out. Food trends, diets and health issues have forced the population to rethink and change their eating habits. What was good a few years ago, may no longer be the best choice today!
Preparing foods at home not only provide you with healthy choices and health benefits, but it also allows you to spend more time with your family.
Here are 10 compelling reasons why you need cooking:
You control what you eat
You can reduce the rate of certain illnesses.
More purchasing power when there are more stores available.
You buy the right ingredients and the quantity you need
You control your diet and have the ability to make any changes when necessary
Many people don’t often realize how easy it is to cook homemade meals. Many people also don’t realize that there is no need to buy fancy kitchen appliances or tools. The idea of cooking should be embraced as a positive and effortless house shore.
The idea of cooking should and is a culinary adventure. Mixing ingredients, combining flavors and using technics are all part of the fun. When cooking different types of dishes you are transported to where ever the dish was originated from. You learn more and enhance your knowledge.
Why you need flavor when cooking
You need flavor while cooking because some ingredients are bland. The way to add flavor is with spices, seasonings and infused oils.
Cooking at home is cost-effective and rewarding. Cooking becomes enjoyable when you use high-quality ingredients and good-quality condiments. Homemade food can be healthy if you follow simple healthy tips when food shopping. Lastly, you should never forget that good nutrition is also part of cooking.
This easy Pan-Roasted Mushrooms and Tomatoes recipe is made with the most delicious zesty flavors of Noubess Hot and Spicy Pineapple, and only take a few minutes to prepare.
I love cooking mushrooms a few times a month. It is one of those carb ingredients I cannot get enough of. Whether in lasagna, stuffed or pan-roasted, mushrooms make a great side dish.
Easy Pan Roasted Mushroom and Tomatoes
Mixing or cooking mushroom with other ingredients is very common. Not all types of mushroom are edible. One particular, Djon Djon, which is common in Haiti, make a good Black Rice as many people call it. For this type of mushroom, only the broth is used. The broth is used to also cook meat or poultry stews.
Tomatoes are one of the very few ingredients when mixed with mushroom makes a delicious, colorful and easy dish. The tomatoes add vibrant colors to any dish and not only make the dish beautiful but help also with moisture.
Easy Pan Roasted Mushroom and Tomatoes
Keep mushroom hydrated
When cooking mushroom you must make sure you add the right amount of moisture. If too much the mushroom will cook too fast and will lose most of its fresh flavors. Overcooked mushroom is not tasty!
When searing mushroom, either olive oil or butter and water or even wine will do. The mushroom needs enough moisture to cook evenly. This goes for most types of edible mushroom.
Easy Pan Roasted Mushroom and Tomatoes
For this pan-roasted mushroom recipe, I used organic King Oysters mushrooms. They are meaty and sear very well. The mushrooms are seasoned with Noubess Infused Extra-Virgin Olive Oil, salt and Noubess Hot and Spicy Pineapple Sauce. To add more moisture and to allow the mushrooms to cook, I also used olive oil.
Easy Pan Roasted Mushroom and Tomatoes
The cherry tomatoes are cooked only for a few minutes in the same pan to avoid having to wash tons of dishes.
This pan-roasted mushrooms dish is a great plant-based recipe and can be served as a main dish or a side dish.
Notes: If you cannot find King Oysters Mushrooms, you can use Portobello or any large type of mushroom.
Boiled Green Plantains cooked in a delicious and spicy sauce seasoned with Noubess Hot and Spicy Mango Sauce, spices, and Noubess Infused Extra-Virgin Lemon Olive Oil. Just the right amount of flavor.
This recipe is similar to my Green Banana Blaff recipe. The difference is seasoning. I used Noubess Hot and Spicy Mango for heat, fresh garlic, paprika, red onion, salt, lemon juice, and Noubess Infused Extra-Virgin Olive Oil.
What are plaintains
Plantains are considered vegetables but are categorized as a fruit because of their ripeness stages. Plantain is green and becomes yellow when ripe. This wonderful fruit or vegetable is very versatile. Enjoy it boiled, fried, grilled, roasted and smash.
Green plantains or yellow plantains should not be confused with bananas. They are the same family but green plantains are harder to peel and cannot be eaten raw. They are starchy, much like potatoes and have a subtle earthy rooty taste. Some people may find green plantains a bit bland in taste but it is a great alternative to many grains dishes.
To prepare plantains for cooking
It can be a challenge to peel green plantains as the skin is a bit rough. Here’s how to slice your plantain before cooking:
Slice off the ends.
Use a sharp knife to slit the skin from tip to tip.
Slice the skin along the ridges or just one ridge if you want. Only cut as deep as the peel is thick. Peel the skin along the ridge and sideways to make it easier
Place the peeled plantains in salted water to keep it from discoloring before cooking.
After peeling the plantains, it is time to prepare your dish. Cut the plantains into 2 to 3 pieces and boiled halfway in lightly salted water. While the plantains are cooking, prepare your sauce or blaff as many Caribbean Islanders may call it. The word blaff is usually used for cooking fish, but it is sometimes used also for plantains because the sauce preparation is somewhat similar.
The spices and the red onions are cooked in olive oil. To make the sauce, I used the broth of the plantains to make is easier. The taste will be better if you use the broth.
For color, I chose to add Paprika. You can use tomato paste or tomato puree but the taste will not be the same. And you cannot add too much tomato sauce or puree as well, just a small amount for color.
The plantains are then added to the sauce to finish cooking. Season to taste before removing the pot from the stove. Drizzle Noubess Infused Extra-Virgin Olive Oil and decorate with parsley.
To serve this lovely dish, I would recommend grilled or roasted meat, poultry or fish. If you are looking for a plant-based dish this is a good alternative.
Here’s the recipe:
Boiled Green Plantains with Garlic and Onion
Boiled Green Plantains cooked in a delicious and spicy sauce seasoned with Noubess condiments, spices, and Noubess infused oil.
Carefully peel the plantains, and then dip into a large pot containing water and lightly salted. Before the plantains have finished cooking, remove from heat, and reserve some of the broth for the sauce.
In a saucepan, add olive oil, Noubess hot and spicy mango sauce, garlic, paprika, and red onion and cook for 3 minutes while stirring under low to medium heat. Add lemon juice and gradually add the plantain broth. bring to a boil, add plantains, cover cook on low for 5 – 7 minutes until the plantains are fully cooked. Add more broth and season to taste if necessary.
Remove from heat and drizzle Noubess Infused Extra-Virgin Olive Oil and topped with chopped parsley.
The photo of the dish is showing the spices not chopped finely because I prefer the dish this way.
Use green plantains. Any other type of plantains can be use but the cooking time may be slightly different.
Is white rice the best option? Not necessarily but there are instances where it might be the best option. For example, adding vegetables or meat to rice are great ways to add flavors to rice. Usually, white rice is used instead of brown rice. This is because white rice cooks much faster than most other types of rice. It is also very affordable and available in every supermarket.
As a staple grain in many cultures, rice, in general, is by far one of the most liked grain. There are tons of sweet and savory recipes available. Adding flavor is not difficult. Fresh herbs, spices, seafood, meat, poultry or vegetables are some of the ways to add flavor.
Here are some ways to add flavor to white rice:
Cooking rice with onion is a common way in the Caribbean. The onion is sliced and cooked in the oil first to release its flavors. The onion is cooked until it becomes translucent and not browned. Water, salt and rice are then added to complete the dish.
Herbs such as scallions (also a spice), parsley, cilantro, dill, and chives are great. They are very aromatic and also add color. It is recommended to add them during the last minutes of cooking or after cooking. If you add these herbs while the rice is cooking, they will not retain their bright greenish color. The taste may not be the same as well.
There are tons of vegetables you can add to rice. For example, cabbage, a popular vegetable, an excellent source of vitamin K, vitamin C, and vitamin B6, is perfect with rice. When mixed with fresh tomatoes, it is the perfect rice with a vegetable dish you can make. For the broth, you can use a vegetable or chicken broth and add additional spices. You can also add carrots and peas as this is a popular way to cook rice.
Adding meat, poultry or seafood
A popular traditional Spanish rice, paella is prepared with seafood, chicken, and sausages. Another recipe Rice with Chickpeas and Chicken is delicious and easy to make.
Rice with Chicken and Chickpeas
White rice is also prepared as a dessert.
Rice is also prepared as desserts or even super. A bowl of rice pudding or sweet rice with raisins cooked with spices such as cinnamon and nutmeg is a favorite of many. There are many different and similar versions in different countries or the Caribbean Islands.
Cooking rice is easy as you may already know or have heard. It is about knowing the ratios of liquid and grains. But again not all types of rice are the same. There are different sizes and types as well. Whole grain, short grain, basmati or jasmine to name a few are most common in supermarkets. Find a brand of rice you like and stay with it.
Roasted Chicken perfectly seasoned with Noubess Poultry Seasoning, packed with unbelievable flavors, tender and juicy.
The easiest and most delicious roasted chicken you will ever make. And the credit goes to Jamie Oliver, one of my favorite British chefs.
This recipe is very easy, and as mentioned in the original recipe, Jamie makes it every week and tries to do something different every time. This recipe is not so basic as you might think. The preparation is what makes this recipe a winner every time.
How to prepare the chicken for roasting
A whole free-range chicken is preferable but not necessary. As long as the chicken is organic, you should be fine. After cleaning and removing all the unnecessary fat, the seasoning spice is next on the agenda.
Fresh herbs are ideal for stuffing the cavity of the chicken. But when you do not have fresh herbs available, an aromatic blend of spices will work very well. The ratio has to be correct to have a flavorful roasted chicken.
I used Noubess Poultry Seasoning, Salt-Free Seasoning and added my salt. The seasoning is perfect for this recipe because it contains all the necessary herbs and spices to create a tasty recipe. I like this seasoning a lot because it allows me to control the amount of salt to use.
Noubess Poultry Seasoning, Salt Free
I also added Paprika to the seasoning not only for flavor but for color as well. Paprika will make your chicken have a nice rich golden color when roasted. I also added an onion which is not part of the original recipe. The onion helps to keep the chicken moist.
A lemon is cut in halves and placed inside the cavity. The lemon adds a subtle lemony flavor that is superb. The chicken is then trussed. Since the original recipe did not have instruction on how to truss the chicken, I followed The Spruce Eats. The instructions are detailed and very easy to follow.
Roasting the chicken
This part is a bit tricky. The chicken needs to roast breast side down first, starting on one side for 5 minutes, then the other side for 5 minutes on 425 degrees F. The bird is laid on its back and roast for one hour. Note that a larger chicken will take longer to roast.
If you are using a chicken that weighs more than 3 pounds, I would recommend to roast at 425 degrees F and lower the heat after to 350 degrees F. This way the bird will continue cooking and the skin will be nicely browned and not burnt.
Serving your Roast Chicken
This dish like most roasted poultry and meat recipes is paired nicely with salad, grains, pasta dishes. Here are some recipe ideas:
Preheat the oven and a roasting tray to 220ºC/425ºF/gas 7.
Prepare your seasoning by mixing Noubess Poultry Seasoning, Paprika, and Salt; halve the lemon and slice the onion.
Slash each thigh about 3 or 4 times to allow the seasoning and heat to penetrate directly.
Rub inside the chicken cavity with sea salt, then carefully grab the skin at the tip of the chicken breasts, making sure that it doesn’t rip, and pull up gently. With your other hand gently separate the skin from the meat of the breast – it’s normally connected by a little bit of tissuey-type stuff, and you can either leave this attached in the middle and make two little tunnels either side or you can try to cut away the middle.
Sprinkle a little salt down the gaps that you have made, push in the seasoning and drizzle in a little oil.
Push the lemon halves into the cavity along with the onion, then pull the skin of the chicken breast forward so that none of the flesh is exposed, tuck the little winglets under, and tie up as firmly as possible.
Rub a little oil all over the chicken skin, sprinkle over the remaining seasoning very generously all over the poultry.
Place a baking dish in the oven and warm for 5 minutes. Remove the hot tray or baking dish from the oven and drizzle with a little oil. Put the chicken into the tray, breast-side down and leaning to one side, then place in the oven. Roast for 5 minutes, then lean it to the other side, still breast-side down. Cook for another 5 minutes, then place the chicken on its bottom and cook for 1 further hour, or until golden and cooked through – the skin should be really crispy and the seasoning will flavor the meat.
A flavorful and delicious Tomato and Mozzarella Salad, drizzled with Noubess Blood Orange Olive Oil and seasoned with basil, parsley, salt, and pepper is perfect for dinner or lunch.
A Tomato Salad adds colors to any dinner table. Whether you are cooking for your family or entertaining guests, a salad is usually the focus, the centerpiece on a dinner table. It is also a salad with vibrant colors that accentuated the other dishes.
Cherry Tomato and Mozzarella Salad
It almost feels like I am calling Summer. Spring is here, and I am not complaining. But mother nature has not quite gotten my memo about beautiful sunny days yet. I cannot wait for beautiful days where I can eat dinner outdoors while enjoying the fresh air.
Some information about the benefits of tomatoes.
Salads, in general, help us consume some of the vitamins we may need. An intensely nutritious plant, Tomatoes are full of the major dietary source of the antioxidant lycopene. Lycopene has been linked to many health benefits, including reduced risk of heart disease and cancer. Tomatoes are also a great source of vitamin C, potassium, folate, and vitamin K.
Smaller size tomatoes are versitale
Grape tomatoes and Cherry tomatoes, multi-colored or not, are great options for salads. They are also great options for eggs dishes, chicken recipes, and pasta salads.
Cherry Tomato and Mozzarella Salad
This recipe is a favorite of mine. There are several version of this type of salad mixed with mozzarella cheese. The combination of olive oil and spices are what makes this salad so special.
The combination is quite simple. Fresh tomatoes, onion, vinegar, herbs, spices, and olive oil. I used a mixture of salt, pepper, basil, parsley, Noubess Blood Orange Olive Oil with a splash of red wine vinegar. The taste is amazing. The taste of the infused olive oil, spices and herbs mixed with the juices of the tomatoes is just amazing.
Let’s not forget the mozzarella cheese that adds just a touch of creaminess to this wonderful combination. Use fresh mozzarella cheese for best result.
All the ingredients are tossed together and serve on a white plate or bowl to show off the vibrant colors of the tomatoes.
I’ve always wanted to make my own version of Roasted Cauliflower with Pistachios and Raisins but keep forgetting to do so when I have all the ingredients in my pantry. Since I had golden raisins, I decided to try the recipe with cashews instead of pistachios. For one reason or another, I always have a can or bag of cashews in my pantry. Maybe it is because of my Caribbean culture. Or maybe because my mom loved cooking with cashews a lot?
We consume cashews more than any other nuts at home. Whether as a snack, cooking or baking, you will always find a jar filled with these beautiful and healthy nuts. I love a good Springtime Rice with Cashews, Red Snapper with Cashews and even Chicken with Cashew nuts. I also have a recipe for cashew milk that not lasts long in the refrigerator because it is so delicious.
Roasted Cauliflower with Cashews and Raisins
Diving into the healthy side of cooking
Before diving into the benefits of healthy vegetables and nuts, let’s talk a bit about allergies. Allergies have been on the rise for many years now. The reasons vary from the use of pesticides, food handling and just the way our body is structured.
Pesticides are used by farmers to keep pests and weeds from destroying their crops. Pesticides are also used to add more nutrients to the soil. But are there good pesticides and bad ones? The answer is complicated. It is complicated because even organic foods have pesticides. Apparently, the type of pesticides is different from the most common ones. Take a look at the article below to learn more about pesticdes.
Health benefits of Cauliflower and Cashews
Cauliflower, a member of the cruciferous vegetables family is described on DrAxe.com as one of the healthiest foods on earth. Cauliflower has many health benefits. These benefits include, fights inflammation, helps reduce cancer risk, decreases the risk of heart disease and brain disorders, helps balance hormones and aids in weight loss. There are many more, but I won’t list them all. On your spare time, you can research and learn more about the vegetable.
Cashews are one of the lowest-fiber, highest carbohydrate nuts and they’re packed with vitamins, minerals, and antioxidants. Cashews are one of the most versatile nuts in my opinion. It might be because of my culture but again it’s consumed many ways in other parts of the world.
Let’s talk recipe
The recipe is simple. One head of cauliflower cut into small pieces, seasoned with Noubess Garlic and Herb Seasoning, Noubess Lemon Oil (coming soon) and roasted in an oven at 400 degrees F for 20 – 25 minutes. The lighltly golden cauliflower pieces are mixed with roasted cashews and golden raisins.
There are a few surprises with this recipe besides the fact that it is easy to make. The first surprise is the seasoning.
Roasted Cauliflower with Cashews and Raisins
I used Noubess Garlic and Herb Seasoning because of its aromatic smell and delicious flavors. And also because it contains very little sodium. With Noubess Lemon Infused Olive Oil, this is a winning recipe for sure.
The golden raisins are revived and fluffed in Noubess Lemon Infused Olive Oil and shallots to complete this wonderful and delicious side dish.
Here’s the recipe.
Roasted Cauliflower with Cashews and Raisins
Roasted Cauliflower with Cashews and Raisins seasoned with Noubess Garlic and Herb Seasoning, a beautiful and delicious dish that is quick and easy to make.
Course Side Dish
Keyword Vegan, Vegetable Dish, Side Dish, Healthy Dish, Noubess Recipes
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
1 head of cauliflower cored, with florets sliced into medium size pieces.
Preheat oven to 400 degrees. Spray a baking sheet with cooking spray.
Cut the head of cauliflower in half, then cut the large florets off of the core. Discard the core. Slice each large floret into medium size slices, depending on the size of the florets. When you get to the small florets, you can leave them whole. Toss the cauliflower with one tablespoon Noubess Lemon Infused Olive Oil, and 1 ½ teaspoon Noubess Garlic and Herb Seasoning.
Lay the cauliflower pieces on the baking sheet, cut side down to get the most browning. Sprinkle another tablespoon of olive oil over the top of the cauliflower. Bake for 35-40 minutes until the cauliflower is tender and nicely browned.
While the cauliflower is roasting, place the butter in a small saucepan and heat over medium-low heat until melted. Add the chopped shallot and cook for about 3 minutes while stirring to avoid burning. Add golden raisins, cashews and ½ teaspoon Noubess Garlic and Herb Seasoning and sauté for five minutes or so. Reduce the heat to low, and sauté for another 3 minutes.
Set the shallot, cashews, raisins, and butter mixture aside until the cauliflower is done.
When the cauliflower is nicely roasted, place it in your serving bowl and top with the butter, cashews and raisins mixture. Top with parsley, if desired, and serve.
if you want the cauliflower florets very soft roast longer for not more than 10 minutes – do not overcook or over roast or burn. Depending on your oven, you may have to raise the temperature to 415 degrees F.
This succulent Veal Roasted with Onion, Fennel and Shiraz is an adaptation from Bon Appetit. A simple and elegant way to cook veal.
I love pairing veal with different types of vegetables and wine. When it comes to adding flavors to a veal dish, the bolder I am with spices the tastier the dish can be. It is all about pushing the culinary envelope as they say.
Pairing meat with vegetables or alcohol has been a way of cooking for many years. Stews, pairing vegetables with meat is a hearty dish that is usually served with grains, pasta or root vegetables. It is also an easy way of cooking when feeding several people.
A word about veal
Veal comes from young cattle. Usually tender, veal is a nutrient rich meatand easy to cook. It has a milder flavor than beef and does require more seasoning in my opinion.
There are different types of veal cuts. Ground veal, cutlets, and strips are great for sautéing and stir-frying. Veal breast, blade steaks, and shoulder roasts are perfect for stews and braises. The chops are great for grilling and ground veal, as you might already know, is perfect for meatballs, meatloaf.
Veal Roasted with onion, Fennel, and Shiraz
The recipe starts with a beautiful cut of veal shoulder roast about 1 to 1.5 pounds. The seasoning is Noubess Steak Seasoning and rubbed all over the meat for a delicious taste and aromatic flavors. The meat is seared in olive oil until just browned.
For vegetable, a mixture of fresh fennel, a sweet anise flavored vegetable, and onion. Two ingredients that will elevate the taste of the veal while cooking.
The fennel and the onions are pre-cooked separately first before they make their way to the roasting pan. The veal roast is nested on the veggies, and the wine is introduced — one of the perfect means to create an easy veal stew recipe in the oven.
Veal Roasted with onion, Fennel, and Shiraz
A word about the wine
I use Shiraz wine for its boldness and deep flavor. It permeates the veal wonderfully with its acidic and light sweet flavor.
Mix salt and Noubess steak seasoning in small bowl. Rub 1 tablespoon oil over roast. Rub seasoning mixture all over the roast. Heat 2 tablespoons olive oil in heavy large pot over medium-high heat. Add meat and cook until golden brown on all sides, about 5 minutes. Transfer roast to a plate.
Add remaining oil, shallots, and fennel to same pot. Sauté until vegetables are golden brown, stirring frequently and scraping up browned bits, about 7 – 10 minutes. Add Shiraz wine; boil 3 minutes. Return veal to pot, nestling into vegetables, and top with some of the vegetables.
Cover; roast until instant-read thermometer inserted into the center of veal registers 165°F, about 1 hour 15 minutes.
Transfer veal to platter.
Mix fresh thyme into vegetables. Season cooking liquid with salt and pepper. Spoon vegetables and cooking liquid around roast.
Adapted and updated from https://www.bonappetit.com/recipe/veal-roasted-with-shallots-fennel-and-vin-santo Season meat separately as well as vegetables. Use a vintage Shiraz wine.