The summer might long be gone, and golden October has passed with a blink of an eye yet you’re feeling the November chills? No need to feel (the winter) blue, as the season brings with it comforting treats that’ll lift your spirits with perfection! How about getting in the festive mood by trying out delicious seasonal recipes, that’ll add a new twist to the fast approaching Christmas season! Looking discreetly for exotic treats?
Then Luxembourg’s exceptionally well-stocked delicatessen shops will continue to surprise you and your taste buds! Several specialty shops provide a comprehensive guide (if required) on their supplies, as well as an exquisite recipe to go with their selection of products, which will surprise your palette. How about preparing a “capon with a mango-spice-filling”? Here’s the recipe (serves 6) recommended by Luxembourg City’s “L’épicerie”.
- 1 capon ( about 2 kgs)
- 1 mango
- 5 slices of gingerbread
- 1 Capon liver
- Olive oil
- Fleur de Sel au citron
- White pepper
- 1 teaspoon ginger
- 60 g of peeled almonds
- 4 tablespoons olive oil
- 2 tablespoons soy sauce
- 3 tablespoons agave syrup
- 1 tablespoon cognac
- White pepper
- 1 teaspoon Piment d’ Espelette
- 1 tablespoon Mélange du Trappeur (spice mixture )
- 1 tsp mélange de 5 épices (spice mixture )
- 10 cl of water
- Fixed roaster oven, Brush, Mixer/blender
- Peel the mango and cut into pieces.
- Add mango, gingerbread, liver, ginger, almonds, salt and pepper in a blender and mix.
- Refrigerate mixture for two hours.
- For the marinade: mix olive oil, soy sauce, agave syrup and brandy along with spices and water.
- Preheat the oven to 190 degrees.
- Rost the capon for 1 hour 40 minutes in the oven (applying the rule of 25 minutes per half kilo).
- Brush the capon every 15 minutes with the prepared marinade.
- Carve the capon into slices and serve with the garnishes.