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Home
| Indian Cuisine | 3
- Course Meal -- Main Course
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| Crispy Leg of Duck on a Watercress and Jersey Royal Salad with a
Warm Honey and Grain Mustard Dressing
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Ingredients:
4 Ducks Legs, 4 Sprigs of Thyme, 4 Cloves of Garlic, 2 Sprigs of
Rosemary, 4 Thick Orange , Slices, Salt and Pepper
Salad - 2 Bunches Watercress, 12ozs Cooked Jersey
Royals, 1 Med Red Onion
Dressing - 2 Tbls Grain Mustard, 1 1/2 Tbls Clear
Honey, 2 Tbls W/Wine Vinegar, 3 Tbls Olive Oi,l 1 Tbls Soy Sauce,
Ground Black Pepper
Method
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Trim excess fat from the Duck Legs.
Season and marinate with herbs and crushed garlic for 2 hours in
the fridge. Pre heat oven to 150c. Place duck on orange slices in
a roasting tray, cover with tin foil, and roast for 1 hour Remove
foil, roast for a further hour, basting from time to time.
Remove from oven and keep warm, drain excess fat and save the cooking
juices.
Salad - Remove the stalks from the watercress,
thinly slice the red onions, dice the Jersey Royals, season and
combine in a bowl.
Dressing - Gentley warm the Honey, Vinegar and
Soy Sauce, whisk in the Grain Mustard, Olive Oil and Cooking Juices
Season to taste
And finally...... Divide the salad mix between four plates, place
the Warm Duck Legs on top, drizzle dressing around and enjoy |
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| Pan Fried Fillet of Brill
on
Bubble and Squeak
with a
Red Pepper Coulis
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Ingredients:
6-8ozs Brill per Person, 1/4 finely shredded Savoy Cabbage, 1 onion
(peeled), 4 deseeded Red Peppers, halved, 1 pt White Wine, 6 Fresh
Basil Leaves, 1/2 pt Double Cream, 4 Large Peeled Potatoes, Seasoning
and Flour for dusting.
Method
Coulis - Place the peppers, half the onion (chopped)
and the Wine in a medium saucepan. Cover, bring to the boil and
simmer for about 30 minutes. Add the cream, simmer until the liquid
coats the back of a spoon. Place in a blender and wiz until smooth.
Pass the mixture thru a sieve.
Bubble and Squeak - Boil the Cabbage in salted
water until tender,drain and allow to cool. Boil the potatoes until
soft, then mash. Finely slice the remaining onion and saute until
soft. Add the cabbage and mash, season to taste and add a knob of
butter
Brill - Dust the fish in the flour, pan fry until
golden (approx 3 mins on each side)
And Finally Reheat the Coulis gently, Place the hot mash in the
center of each plate. Arrange the Brill fillet on the mash Drizzle
the coulis around the base and serve.
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| Braised Shank of Spring Lamb
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Ingredients:
2 Lamb Shanks well trimmed, 10ml Olive Oil, 50g Butter, 1ltr Chicken
Stock, 4 Shallots, roughly chopped, 2 Cloves of Garlic, finely chopped,
50g Tomato Puree, 2 Sprigs Rosemary, 75g Butter
Salt and Ground Black Pepper.
Method:
Pre heat the oven to 200c / 400f, gas mark 6 Season the lamb Heat
the olive oil in a frying pan, fry the lamb until lightly browned
all over. Add the butter, transfer meat and juices to an ovenproof
dish. Sauté shallots and Garlic in frying pan, add a little
chicken stock. Whisk in tomato puree, bring to the boil. Transfer
to large saucepan, add remaining stock and bring to the boil. Add
rosemary, pour over lamb, cover with foil, cook for 1 1/2 hours,
basting regularly. When cooked remove lamb, strain cooking liquor,
reduce by half by boiling and whisk in butter. Serve Lamb on a bed
of Garlic Mashed Potatoes surrounded by cooking liquor.
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