Thanksgiving Glutard Special #1 Gluten-Free Roulade Love

Glutard Special 1# Gluten-free Roulade Love

It is true, the glutard can cook! Some of the dishes on this blog have been cooked by me, but I don’t enjoy writing about it as much as my wonderful gluten-free-fairy girlfriend ^^ (yeah, trying to make up for ignoring the deadline of this piece by two weeks or so). But there’s one thing u should know before reading this piece: I have a different cooking style than my girlfriend. I’m less calculated and cook more on feeling, so that means I don’t know exactly how much of everything goes in :P.

In my opinion the most important ingredient you need with cooking is Guts(metaphorically). Guts to eat your creation, even though it tastes bad and failed utterly (Waste=bad). Guts to mix Parmesan cheese and gluten free soy sauce (it’s awesome). Guts, guts, guts!! Cause the kitchen is a battlefield (especially when I’m done with it) and you are the (chef)general leading your ingredients into the battle(pot), trying to create something that tastes like victory!

Ok, maybe a bit to pretentious… but as a glutard you need to be creative.

So… after this little speech, ready for the main thanksgiving course? Guess what, it’s not a turkey!

Although it is a thanksgiving tradition, it is expensive (especially outside of the USA), a motherfricker to make with lots of risks, claims the oven for the whole day and needs stuffing…which my girlfriend refuses to share with anyone alive or dead. So what did I make?

A roulade made of fricandeau filled with love(butter), a handful of mushrooms, a few walnuts, a pinch of sage, a red onion, and loads of salt, pepper and chicken spices (spices that are meant to spice up chicken wings). The roulade was stewed in a watery bath of melted butter, olive oil, red wine, mushrooms, a clove of garlic after being baked to semi-brownish perfection on the outside for 5 minutes. Sounds good, doesn’t it? ^^ We’ll here’s a picture to make your stomach growl like a wildebeest 🙂

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Ingredients

Before we start I’ll write you up an ingredients list for a roulade for about 5 or 6 persons:

-Binding rope for in the oven, you can get it at any decent supermarket.

-1 kg of Fricandeau (slim pork meat)
or any other meat you would use for example a pot roast. Soon I’ll show you a roulade that a I made with beef ^^
-200 grams of common mushrooms
-a Handful of walnuts (told you I wasn’t any good with measuring, just use a big hand if u like them nuts;)
-3 Red onions
-few leaves of sage (not much at all, just a bit for the color)
-Salt & Pepper
-Chicken spice mix (70% salt, some coriander, paprika, pepper and that kind of stuff).
-(Half) a pack of butter
-50 ml olive oil
-A bottle of red wine (Preferably Spanish or some other fruity wine. Half the bottle for the roulade, the other half for self-encouragement, but we’ll get to that).
-cup of water

In total we paid about €15,- for all of the ingredients. In the USA, based on my grocery-shopping experiences there, u would pay about 15 dollars I guess, so a real budget monster ^^

The steps to that spicy gluten-free roulade love

Step 1 Get your meat out!

I use the term roulade loosely, according to the English Wikipedia its rolled meat, where in the Netherlands the term is used for any pot roast that is held together with rope. So u can use a big hunk of meat (like I did this time), or with multiple pieces of meat (I made one with pork steaks the other day) or in the traditional sense with one piece of meat that u can roll up. In the Netherlands you can use the term roulade with any of these ingredients, as long as you use the rope to knot it all up.
Now that I explained the chosen interpretation of the term roulade, get your meat out. Throw it onto the cutting-board, massage it, make it feel your love! If you have multiple pieces of meat, don’t cut it. But if you use one big piece of meat like I do here, make two cuts into it without cutting it through. Cut it in a way that it looks live you have a book with 2 steaks as the front and back cover and one steak as the all containing page in the middle (as seen on the picture below).

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Spice your meat on every possible side with salt, pepper and chicken spice mix and rub it into the meat with your hands and with love. When you get to the point you think that you’re using too much spice mix, use even more chicken spice mix. When you braise or stew meat, you need to use extra spices because the taste will water down and get into the gravy. So rub it in there and use a lot of the chicken spice mix, more than you normally would.

After the thorough massage, let your meat rest for a while.

Step 2 More prep work

Get yourself a nice glass of red wine. Get a different cutting-board than the one you just used for the meat. Clean the mushrooms and cut up 4 or 5 normally sized into really small pieces so it can be used for the stuffing of the roulade. Do the same with one red onion, the few small leaves of sage and with your handful of walnuts and put it all in the same bowl. Be careful while cutting the walnuts, they will try to escape.

Cut up the other mushrooms into quarts and the other two onions into onion rings. Put them into a different bowl.

Step 3 Rubbing and Knotting

Put the stuffing into the large carvings of your big meat or between the pieces of nicely staked pieces of meat. Put it in there, rub it and love it! Doesn’t matter if something falls out, we’ll put that in the stew later. Same goes for the extra walnuts/mushroom mix, if there is any.

After the rubbing and loving, place your meat in the middle of the cutting-board.

Finish your red wine.

Use any YouTube tutorial you like, for example this one for the knotting:

https://www.youtube.com/watch?v=rFIwbUBiRSE

OR USE GUTS AND FEELING AND DO IT YOURSELF WITHOUT HELP!

First knot the sideway ropes. Go around 7 or 9 times, just what u feel like. Unroll some rope, cut it, and put the middle under the roulade. Knot it with a normal double knot, tight but not too tight, because the meat will grow (cooking has never been this sexy). But don’t knot it to loose either, the stuffing needs to remain inside.

Repeat this 7, 8, or 9 times, or less.. or more.. search your feelings, young padawan.

Then use two pieces of rope for the two lengthwise knots. Use a normal double knot, tight, but not too tight. And if it’s all done correctly, you can pick up the roulade without all of the stuffing dropping out.

Step 4 Baking and Braising

Pour yourself another glass of red wine and take a sip. Get out your braising pan and put it onto a medium fire. Put a spoonful of butter into it and a few drops of olive oil. When it sizzling hot, crunch a clove of garlic with the palm of your hand and get it in there! Put the clove of garlic somewhere on the side and get your meat in the pan. Bake it gray/brownish on all sides. Takes a few minutes. Put another few spoonsful of butter in there and again a few drops of the olive oil. Throw in the left over walnut/mushroom mix, the mushrooms and the onions. Fry them for a minute and then throw in a quarter pack of butter cut up into little pieces, the rest of the olive oil, a few large pinches of chicken spice mix and a bit of water. Put the lid on it.

When its boiling a bit, throw in a bit more than a quarter of the bottle of wine with a few large pinches of chicken mix and put the fire on the lowest possible level. Don’t overcook it, take it slow. The smell will be a bit intoxicating because of the vaporizing alcohol. Not a very unpleasant smell, but leave your lid on the pan.

 

 

Step 5 Stewing and Loving

Finish your glass of wine, and pour yourself a half one. We mustn’t indulge ourselves.

Turn the meat every 4 or 5 minutes onto one of its 4 sides. For the first 40 minutes, when you turned it, put a spoonful of butter on the meat with some chicken spice mix on top and put a spoonful of gravy on it.  After a spoonful of gravy, put the lid on it. When you think it’s going too fast, stir it a bit or use a spoon to put some of the gravy on top of the meat. Keep your meat juicy.

The 40 minutes after the first 40 minutes, turn the meat every 5-6 minutes but only use a few pinches of chicken spice mix on top of the meat and spread it by pouring a spoonful of gravy over it. So cut back on the butter, there is a lot in it already.

During the stewing process you may have the feeling that there is too much or not enough wine it. Put some more in it if you want, or put some extra water in it. Again, search your feelings.

Warning:

You should have only one concern during this process, DON’T LET IT DRY OUT!!

Luckily I have prepared you for the actions that are needed for keeping your meat juicy.

You had about half a bottle of wine now, or enough to make you feel encouraged to sing. Sing to your meat while pouring gravy over it every 5 minutes.  Do not overcook the meat, take it slow and pour gravy over your meat, whilst singing. Lovely songs, that make your meat feel appreciated. Personally I’d use stairway to heaven, but you can use any song you want. Just make sure you put your feelings into it and make the meat feel loved!

Step 6 Feast! Indulge yourselves!!

After about 80 minutes of softly stewing in total, with intense care and love, the meat and gravy should be done. Stirring the gravy, juicing (the meat) and singing your heart out.  Most of the times you can feel it’s not raw on the inside anymore just by pressing the meat, but with pork its always safer just to check by cutting the meat. If it’s not done (raw or extremely pink from the inside), pour a lot of gravy inside the cut, fill it up with onions and mushrooms, and continue to stew for another 10-20 minutes or so.

When it’s done, serve it up nicely on a cutting board (after such a long time in the kitchen, you earned your bragging rights) and put the gravy into a bowl. The gravy goes excellent with the meat, but also with the mashed potatoes or turkey-stuffing. The meat is nice and juicy on its own, but it also goes great with cranberry sauce ^^.

Some pictures to make you guys question your already established Christmas menu ^^

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