Roast Duck Breast With Cider Dried Fruit And Hot Red Cabbage Slaw
Recipe4 duck breasts, trimmed
350ml water
2 crushed juniper berries
1 teaspoon crushed black pepper corns
1 teaspoon mustard seeds
Few sprigs thyme
10g seasalt
15g brown sugar
50g dried fruit – cranberry, cherry and golden raisin mix
1 finely chopped shallot
125ml dry cider 200ml chicken stock
15g butter Soak the fruit in the sherry overnight.
Heat a saucepan and add the juniper, pepper and mustard seeds. When they start to pop add the water, thyme, salt and sugar. Simmer until sugar and salt have dissolved. Cool completely and submerge the duck breasts in it. Chill overnight then remove duck and pat dry with kitchen paper.
Score the skin and place skin side down into a cool frying pan. Place on medium low heat and cook until the skin is rendered and crisp – will take about 12-15 minutes. Flip over and cook on other side for a few minutes or cook in a 190oc oven until desired temperature. Remove the fat from the pan but not juices if possible. Add the shallot to the pan and cook until golden. Add the fruit and cider and cook for a minute. Add the stock and boil until spoon coating consistency. Add any duck resting juices and the duck to warm through. Whisk in the butter and check seasoning.Hot red cabbage slaw
600g red cabbage, quartered , core removed and finely sliced
2 red onions, finely sliced
2 tablespoons fat from duck
100ml dry cider
35ml cider vinegar
1 tablespoon maple syrup
Salt and pepper Heat the fat in a large frying pan and add the onions. Cook until soft then add the cabbage. Cook to wilt – about 5 minutes, stirring frequently. Add the cider, vinegar and maple syrup and cook until all the liquid has evaporated. Season to taste and serve with the duck.
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7:15
Apple, Fig and Walnut Cake
Apple, Fig and Walnut Cake1 large Bramley apple, peeled, cored and chopped
100ml vegetable oil
1 teaspoon baking powder
100g chopped dried figs
150g soft brown sugar
2 eggs
75ml buttermilk
140g plain flour
1 teaspoon ground cinnamon
½ teaspoon mixed spice
30g wholemeal flour
75g chopped walnutsSet the oven to 180oc and butter a cake tin. Cook the apples with 25g of the sugar until soft then blend to a smooth puree. Cool.
Whisk the apple puree with the vegetable oil, buttermilk and eggs.
Mix the flours with the baking powder,spices, figs, sugar and walnuts. Add the wet ingredients and whisk to a smooth batter. Spoon into the tin and bake for about 40 minutes or until an inserted skewer comes out clean.
Drizzle for cake 60g icing sugar
1 dessertspoon maple syrup
¼ teaspoon cinnamon
1 dessertspoon waterMix together and drizzle over the cool cake.
Or if you want to have the cake with blue cheese leave off the drizzle.
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6:41
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6:41
Parsnip Chowder With Rosemary, Cheese And Onion Griddle Scones
Recipe Parsnip Chowder 100g diced streaky bacon or pancetta
25g butter
1 stick celery diced
2 medium onions, finely chopped
1 clove garlic minced
1 heaped tablespoon plain flour
750g parsnips, peeled and cut into 2cm dice
1 litre chicken stock
50ml double cream
Handful chopped parsley Cook the bacon in a dry saucepan until crisp. Add the butter, celery, onions and garlic and cook gently with a lid for about 15 minutes stirring occasionally. Add parsnips and cook to coat. Mix in the flour then add the stock. Bring to a simmer and stir well. Cook for about 20 minutes on a gently simmer or until the parsnips are cooked. Finish off with the cream and parsley. Check seasoning and serve with the griddle scones. Rosemary, cheese and onion griddle scones250g plain flour
1 teaspoon baking soda
Good pinch salt
1 tablespoon chopped fresh rosemary
1 medium onion, finely chopped
1 tablespoon oil
75g grated sharp cheddar
225ml buttermilkCook the onions in the oil until soft and golden. Cool.
Mix the flour, salt, baking soda, rosemary, cooked onions and cheddar in a bowl then mix in the buttermilk to make a stiff dough. Place on a floured surface and bring together gently then flatten to about 2cm thick. Cut out rounds and place on a medium hot griddle or heavy frying pan. Cook for about 3 minutes each side and turn on their sides to cook through.
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7:35
Mussels With Pancetta, Cider And Orzo Pasta
Recipe 1kg mussels, scrubbed
250ml dry cider
100g pancetta or streaky bacon, chopped
1 tablespoon oil
25g butter
1 leek, split, washed and chopped
150g orzo
250ml chicken stock
Handful chopped parsley Heat a large saucepan with a lid until smoking hot. Add half the cider and then the mussels. Place the lid on top and steamed for 2 minutes. Check and remove any that are open. Return lid and steam for another minute. Check and remove until all the mussels are open. Remove the meat from the mussels and set aside. Strain the mussel liquor and set aside.
Heat the oil in a pan and add the pancetta. Cook until crispy then add the butter and leeks. Cook for a minute then add the mussel liquor, stock and orzo. Place a lid on top and cook for 12 minutes or until pasta is cooked. Add the mussels and parsley, heat for a minute then serve.
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6:15
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6:15
Chicken Fricassee
Recipe6 chicken thighs, skin and bone removed
1 tablespoon oil
175g chopped leeks
2 carrots, peeled and finely sliced
1 onion finely chopped
25g butter
2 tablespoons oil
100ml white wine or dry cider
350ml chicken stock
75ml double cream
2 teaspoons Dijon mustard
2 stalks soup celery shredded
Handful chopped parsley Heat the oil in a large frying pan until smoking hot. Season the chicken with salt and cook for 2 minutes on each side. Remove from pan and set aside. Add the butter to the pan and then add the leeks, carrots, soup celery and onions. Cook for a minute then add the wine. Cook for 2 minutes and add the stock. Return chicken to pan, place a lid on top and simmer for 20 minutes. Add the cream and mustard and simmer for 5 minutes. Add the parsley and check seasoning.
South Africa