Rouxbe

Even without the fresh coriander it was so delicious! The coriander would have been an amazing finish, but I don't have a reliable supply where I live :( I put in a bit more cream as I like a very saucy curry.

I just watched this video and my husband asked if we could download a piece :)

In view of Michele's comments, I substituted 2 diced tomatoes for the tomato paste and put in a splash of white wine which had a nice deglazing effect (I like saucy dishes anyhow). I think the extra liquid helped the spices along. I also added extra garlic to the hummus, but that's really a personal thing isn't it? I think if I was making it for company I would have stuck to the amount of garlic suggested in the original recipe. I thought the spice amounts for the beef were perfect, and I'm really glad to have discovered this dish. Yum!

I live in France and have been looking at Duck breasts (canard marget)for a year now without a clue what to do with it. I followed your directions carefully and I couldn't belive how beautifully it turned out. At the last minute (bad mise en place) I realized I didn't have any porto so I used red wine and casis istead. And of course saskatoon berries are out of the question, but I used a frozen berry mix instead which did the trick. I never would have had the confidence to make it without your wonderful video, and my French husband was very impressed!

Am I the only person who ever uses a hand mix-master to mash potatoes?

What would be a good accompaniment to this for a dinner?