Caramelised honey glazed gressingham duck recipe

This flavoursome duck recipe is a great way to soothe those winter taste buds and blows away any dull turkey recipes out the advent calendar window

Honey glazed duck Serves 4 4 Gressingham duck breast (250g each) 1 tbs garlic, chopped 1 tbs ginger, chopped 200ml port wine 50ml veal stock 20g butter 2 tbs olive oil Begin by seasoning the duck breasts on both sides.Then place the duck breasts in a frying pan, skin side down, over a medium heat for 10 minutes.Turn them over and put into the oven to roast for another three minutes at 180°C.Remove the pan from the oven and transfer the duck to a warm place to rest before serving. Add the port wine to the pan with the juices from the duck and simmer slowly until...

December 06, 2012

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Gourmet pancakes

Off home to make pancakes this evening? Why not try one of our gourmet recipes?

Venezuelan chocolate pancakes with chocolate maple syrup Serves 4 Paul A Young’s indulgent chocolate pancakes with maple syrup are made with buckwheat flour – making them suitable for those wanting a gluten or wheat-free treat. Ingredients For the pancakes 25g Venezuelan 100% dark chocolate, grated 200g buckwheat flour, or spelt 1 free-range egg 45g light muscovado sugar 350ml milk 2tps bicarbonate of soda 1tps vanilla extract 25g unsalted butter, for frying For the syrup Pinch of sea salt 250ml dark maple syrup 100g 70% dark chocolate, broken into...

December 01, 2012

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The humble fig

Enjoy them pan fried with duck breast or coated in sugar, caramalised and served with creamy ricotta and a crunchy gavotte

“The proper way to eat a fig, in society, is to split it in four, holding it by the stump, and open it so that it is a glittering,rosy, moist, honied, heavy-petalled four-petalled flower” – DH Lawrence The versatility of this humble fruit makes the fig a brilliant starter or salad dish (try with foie gras or served with Parma or Serrano ham), a sweet contrast to some of the rich meats of the season (try venison, duck or pheasant) or simply served with ice cream for an indulgent dessert. Fig tart with cinnamon ice cream – Tom Aikens INGREDIENTS Fig tarte...

October 17, 2012

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The Scallop Season

Scallop season has begun. See Tom Aikens delicious recipe

Pan-fried pork belly with scallop and squid, caramelised onions and a balsamic sauce Ingredients For the pork belly 450g/1lb pork belly 2 carrots, roughly chopped 1 onion, cut into quarters 4 garlic cloves 1 celery stick 1 small bunch thyme 1 tsp coarse sea salt ½ tsp black peppercorns 1 tbsp vegetable oil salt and freshly ground black pepper For the caramelised onions 40g/1½oz butter 2onions, finely sliced 2 tspcaster sugar 2 sprigsthyme 5 tbspbalsamic vinegar salt and freshly groundblack pepper For the balsamic sauce 4 banana shallots, finely chopped 200ml/7fl oz...

September 12, 2012

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