Looks like I am having this for my supper. What about you gourmands?
(via gastrogirl)
Seared duck breast, parsnip and grain mustard mash, sherry and ginger sauce
4 duck breasts
75ml dry sherry
1 clove crushed garlic
1 tsp grated fresh ginger
1 star anise, crushed
450g parsnips
1 tsp whole grain mustard
50g butter
Method:
1) Marinade the duck breasts in the sherry, ginger, star anise, and garlic for about 2hrs
2) Peel and roughly chop the parsnips and boil in salted water for about 15mins or until soft, do NOT overcook
3) Drain the parsnips and return to the pan and dry gently over low heat, mash or press through a ricer, add the mustard, cream and butter and check seasoning, keep warm
4) Heat a frying pan, remove duck from marinade, season and sear on both sides for about 5mins keeping the flesh very pink inside. Remove duck and allow to rest for about 10mins
5) Remove excess aft from the pan, add marinade and reduce by half, add a little butter to give the sauce a shine, strain
6) To serve: spoon the parsnip puree onto serving dish, cut the breast into slices, arrange around the parsnips, strain sauce and drizzle around
Seared medallions of tuna with ginger on crispy vegetables and bean sprouts
Ingredients:
2oz/50 dried egg noodles
1oz/25g mange tout, trimmed and cut into lengths
1 x 3oz/75g tuna in medallions
1tsp sesame oil
1 spring onion, trimmed and sliced
½ tsp finely chopped fresh root ginger
1oz/25g bean sprouts
½ tbsp soy sauce
large pinch toasted sesame seeds
lime
salt and freshly ground pepper
Method:
1)Place the egg noodles into boiling salted water and cook until almost soft, then drain
2) Meanwhile season the tuna medallions, and sear in a very hot frying pan with a little sesame oil, or in a skillet, on both sides for approx 20 seconds, remove and place in a hot oven for about 3mins.
3) Meanwhile, place sesame oil into the frying pan and add the spring onions, ginger and mange tout and fry gently for about 2 mins
4) Add the bean sprouts to the vegetables and fry for a further minute
5) Toss the noodles in the soy sauce with the sesame seeds
6) Make a bed with the noodles on a serving dish, squeeze the limejuice over the tuna and place on top of the noodles. Garnish with the spring onion and mange tout mixture
Note:
A little crushed garlic and chopped coriander may be added at stage 3
A little chilli oil may be added at stage 5
#recipe
Breakfast Sausage, Egg & Cheese Casserole
An easy, make-ahead breakfast casserole with sausage, eggs, cheese and hearty bread. Perfect for the holidays or overnight guests! Click here for the recipe!
This just in. From Rob Stordy. He has been running a cookery school at the University of Derby, Buxton and is providing us delightful recipes for our website.
Open seafood lasagne, English asparagus, Prosecco and dill sauce
Fresh lasagne dough: Serves 2
120g ‘00’ flour
1 egg, 1 egg yolk
10ml olive oil
Sea salt, ground
Olive oil
2 asparagus spears
25g Shallots, finely chopped
25g butter
8 mussels, cleaned- discard any mussels with open or damaged shells
1 fresh scallop, removed from shell and cleaned
75g fresh salmon
2 tiger or Mediterranean prawns
40g white crab meat
60ml Prosecco wine
Fresh parsley
Fresh dill, finely chopped
125ml double cream
Sea salt and mill pepper
Method:
1) Pasta dough:
Sieve the flour and salt into a basin, make a well. Beat the eggs with the oil and water and pour into the well. Mix together well, turn out onto a clean work surface and knead well until the dough becomes silky and not sticky. Wrap in film and leave in a cool place for about 30mins
Roll out the pasta through a pasta machine and cut out 4 x 100cm circles
1) Place half shallots into a saucepan with the mussels and prawns, parsley stalks and half the wine, cover with a lid, bring to simmer until shells open, remove from heat. Remove mussels and prawns; decant cooking liquor, leaving gritty sediment behind
2) Cook the asparagus in boiling salted water for about 5mins, keep crisp, refresh in cold water and drain
3) Lightly season salmon and sear quickly in a hot frying pan with a little oil, remove keep warm, repeat the process with the scallops. Remove excess fat, add the remainder of shallots, and sweat off, add remainder of wine, reduce, add the mussel liquor, add the cream, reduce to correct consistency and check seasoning, add the dill
4) Place crab meat, mussels and prawns in a buttered dish, cover and warm in a moderate oven
5) In simmering salted water add the lasagne and cook to al dente, remove carefully and drain
6) Place a little sauce in the bottom of a pre-heated serving dish and place a sheet of lasagne on top.
Place salmon on top and half the crab meat, some mussels, spoon over a little sauce followed by a further sheet of lasagne. Place a large prawn, remainder of the crabmeat and a scallop on top followed by a final sheet of lasagne and a spoonful of sauce.
Garnish with the remainder of the fish, decorate with dill and a little keta
Robert Stordy
Good morning #tea lovers!
Morning #coffee lovers :)
(via justbe-kawaii)
gluten free portobello mushroom “pizza”
