Duck. Peashoots, Pomegranate. Awesomes
Duck
2 Duck Breasts
5 Spice Powder
Quinoa
100g Quinoa
200 ml Chicken Stock
1 Tsp Ras el hanout
Salad
50g Pea shoots
4 Radishes
1/2 Pomegranate
Oil to Dress
Start by Washing the quinoa then dry roast it in a heavy bottomed saucepan for a minute or two, add the Stock and Ras el hanout, bring to the boil and simmer for 20 minutes
Prepare the duck trim and score skin, Pan fry till skin is crispy (8-10 mins) the finish in the oven (180 Celsius) for 7 mins. Rest for 5 mins.
In the center of the plates place the quinoa, surround with Peashoots, pomegranate seeds and radish discs Drizzle with oil. Slice the duck and place on top of the quinoa.
Super rich chocolate cake
Stupidly rich cake which uses no flour, really easy to make.
200g super dark chocolate 80%+ cocoa.
100g brown sugar.
100g caster sugar.
200g butter.
4 large eggs.
Preheat the oven to 180 degrees centigrade.
In a saucepan bain marie (a bowl set over simmering water), melt together the butter and chocolate, mix and allow to cool.
Whisk together the eggs till foamy, and then whisk in the sugars.
Mix in the cooled chocolate and butter and thoroughly mix together.
Pour this mixture into a greased springform tin (~20cm diameter).
Put this tin into an oven bain marie; set the tin in a roasting tin and pour water into the roasting tin coming to about halfway up the side of the cake tin.
Bake for 1 hour.
Allow to cool and refrigerate.
Keep it in the fridge, it may take you a while to get through this one, as this cake is really rich, so small pieces will go far. Serve with ice cream.
200g super dark chocolate 80%+ cocoa.
100g brown sugar.
100g caster sugar.
200g butter.
4 large eggs.
Preheat the oven to 180 degrees centigrade.
In a saucepan bain marie (a bowl set over simmering water), melt together the butter and chocolate, mix and allow to cool.
Whisk together the eggs till foamy, and then whisk in the sugars.
Mix in the cooled chocolate and butter and thoroughly mix together.
Pour this mixture into a greased springform tin (~20cm diameter).
Put this tin into an oven bain marie; set the tin in a roasting tin and pour water into the roasting tin coming to about halfway up the side of the cake tin.
Bake for 1 hour.
Allow to cool and refrigerate.
Keep it in the fridge, it may take you a while to get through this one, as this cake is really rich, so small pieces will go far. Serve with ice cream.
Lanarkshire Hot Pot
Scottish twist on the Northern-English Dish.
I find that the typical Haggis you get in the shops is four portions. I, of course, have to make us Haggis, Neeps and Tatties the first night. Which leaves two portions left which I like to get creative with, and this is one of those concoctions.
Serves two.
2 largish potatoes.
1 small swede or turnip.
225g cubed casserole beef.
225-250g haggis.
1 onion.
1 carrot.
1 stick of celery.
100ml beef stock
100ml red wine.
1 tbsp chopped fresh parsley
Preheat the oven to 180 degrees centigrade.
Chop the onion, carrot and celery in to small cubes, sweat them in a a casserole pot with a glug of olive oil
Mix some flour (roughly 15g) with salt and black pepper and coat the beef cubes.
Brown the meat in a frying pan, tip the remaining flour into the veg.
Once the meat is browned, mix it in with the veg in the casserole pot, add the wine, stock and fresh parsley. Leave to simmer for 10 mins.
Whilst the meat and veg are simmering, mandolin or finely slice the tatties and neeps (no more than 5mm thick).
Remove the casserole from the heat, crumble the haggis on top as a layer on top of the beef stew. On top of this evenly spread the layers of potatoes and swede/turnip. Cover the casserole pot and place in the oven for 1 hour. To crisp up the potatoes remove the lit and bake for a further 10 mins.
I find that the typical Haggis you get in the shops is four portions. I, of course, have to make us Haggis, Neeps and Tatties the first night. Which leaves two portions left which I like to get creative with, and this is one of those concoctions.
Serves two.
2 largish potatoes.
1 small swede or turnip.
225g cubed casserole beef.
225-250g haggis.
1 onion.
1 carrot.
1 stick of celery.
100ml beef stock
100ml red wine.
1 tbsp chopped fresh parsley
Preheat the oven to 180 degrees centigrade.
Chop the onion, carrot and celery in to small cubes, sweat them in a a casserole pot with a glug of olive oil
Mix some flour (roughly 15g) with salt and black pepper and coat the beef cubes.
Brown the meat in a frying pan, tip the remaining flour into the veg.
Once the meat is browned, mix it in with the veg in the casserole pot, add the wine, stock and fresh parsley. Leave to simmer for 10 mins.
Whilst the meat and veg are simmering, mandolin or finely slice the tatties and neeps (no more than 5mm thick).
Remove the casserole from the heat, crumble the haggis on top as a layer on top of the beef stew. On top of this evenly spread the layers of potatoes and swede/turnip. Cover the casserole pot and place in the oven for 1 hour. To crisp up the potatoes remove the lit and bake for a further 10 mins.
Super-fast Pizza
This recipe is derived from the Gordon Ramsay method of Pizza-ing.
Its a quick lunch/starter with plenty of room for creative input.
Makes 2 Bases
Dough:
250g Flour
150ml Milk
10ml Olive Oil
1 tsp Bicarbonate of Soda
1 pinch salt.
Mix all the ingredients together thoroughly and kneed till you have a firm smooth dough about 10 mins.
Split in to two portions.
On a highly floured surface, roll out the dough to around 25cm diameter. You want it highly floured as this adds an authentic stonebaked flavour.
Place the rolled dough into a frying pan (of around 25cm) you can do some extra shaping here if you want the pizza really rounded.
Cook on a medium heat repeatedly checking the underside of the base with a spatula, until it is browned (around 4-5 minutes).
Remove the base from the pan spread with plain passata, spoon on enough to lightly cover the base. for more toppings see below.
Once covered in ingredients or just before you want to eat it, place under a medium grill till the cheese bubbles.
Decoration:
El Classico
Passata, Mozzerella and Olives.
Oh Pizza of Scotland
Haggis, Scottish cheddar.
Peking Duck Pizza
Sliced Duck (Gressingham brand now does Mini fillets), Spring onion, Hoi sin sauce, Rocket, Mozerella.
Its a quick lunch/starter with plenty of room for creative input.
Makes 2 Bases
Dough:
250g Flour
150ml Milk
10ml Olive Oil
1 tsp Bicarbonate of Soda
1 pinch salt.
Mix all the ingredients together thoroughly and kneed till you have a firm smooth dough about 10 mins.
Split in to two portions.
On a highly floured surface, roll out the dough to around 25cm diameter. You want it highly floured as this adds an authentic stonebaked flavour.
Place the rolled dough into a frying pan (of around 25cm) you can do some extra shaping here if you want the pizza really rounded.
Cook on a medium heat repeatedly checking the underside of the base with a spatula, until it is browned (around 4-5 minutes).
Remove the base from the pan spread with plain passata, spoon on enough to lightly cover the base. for more toppings see below.
Once covered in ingredients or just before you want to eat it, place under a medium grill till the cheese bubbles.
Decoration:
El Classico
Passata, Mozzerella and Olives.
Oh Pizza of Scotland
Haggis, Scottish cheddar.
Peking Duck Pizza
Sliced Duck (Gressingham brand now does Mini fillets), Spring onion, Hoi sin sauce, Rocket, Mozerella.
Carrot Cake
50ml Oil
50g Butter
50ml Honey
2 Eggs
75g Caster Sugar
150g Wholemeal Flour
Pinch of Salt
1 tsp Baking powder
1 tsp Bicarbonate of Soda
2 Large Carrots finely grated.
200g Icing Sugar
100g Cream Cheese
75g Softened Unsalted Butter
1 Orange
3 tsp Cinnamon
Start by warming Oil, Butter and Honey in an saucepan till mixed together, allow to cool.
Preheat oven to 180 degrees Centigrade
Put eggs and sugar in a mixer and mix till foamy.
Sift the flour, Baking powder, Soda, tip in the excess. Add the mixture and grated carrot and fold in thoroughly. (optional, Add currents or other dried fruits at this point)
Put the mixture in a 20cm springform cake tin and bake for 40 mins.
Juice the orange and blend with the Icing sugar, Cream cheese, Butter and Cinnamon.
Once the cake is baked and cooled, top with Icing.
Store the cake in a fridge.
50g Butter
50ml Honey
2 Eggs
75g Caster Sugar
150g Wholemeal Flour
Pinch of Salt
1 tsp Baking powder
1 tsp Bicarbonate of Soda
2 Large Carrots finely grated.
200g Icing Sugar
100g Cream Cheese
75g Softened Unsalted Butter
1 Orange
3 tsp Cinnamon
Start by warming Oil, Butter and Honey in an saucepan till mixed together, allow to cool.
Preheat oven to 180 degrees Centigrade
Put eggs and sugar in a mixer and mix till foamy.
Sift the flour, Baking powder, Soda, tip in the excess. Add the mixture and grated carrot and fold in thoroughly. (optional, Add currents or other dried fruits at this point)
Put the mixture in a 20cm springform cake tin and bake for 40 mins.
Juice the orange and blend with the Icing sugar, Cream cheese, Butter and Cinnamon.
Once the cake is baked and cooled, top with Icing.
Store the cake in a fridge.
Chocolate Orange Ganache Cake
A decadent adult flavoured "Chocolate Orange" cake
1 packet (100g - 150g) ginger nuts.
1 packet (100g - 150g) ginger nuts.
30g melted unsalted butter.
50g caster sugar.
150ml double cream.
Pinch of salt.
1 Tangerine.
100g dark chocolate.
50g milk chocolate or chocolate orange bar.
50ml fresh custard.
Cocoa powder for decor.
Preheat the oven to 180 degrees Celsius.
Juice and zest the orange
Juice and zest the orange
Place the biscuits in a food processor/blender with the melted butter, the tangerine zest and caster sugar.
Place the mixture inside a 20cm approx diameter spring-form or removable bottom tin. Smooth the mixture with the back of a spoon. Cook this for 10-15 mins till golden but not browned.
Mix the the cream, salt and orange juice in a small saucepan gently warm through. Before it boils, remove it from the heat leave to cool for 5-10 mins, then stir in the fresh custard.
Using a Bain-Marie melt the two types of chocolates together. Remove the Bowl from the pan and to the melted chocolate slowly mix in the cream in small batches to create the ganache.
Top the biscuit base with the ganache, cool the cake in the fringe for about 2 hours.
Once the cake has cooled, before removing from the tin, dust the top with cocoa (use a fine sieve and shake it over the top).
Store the cake in the fridge, cut as necessary.
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