Thursday
Oct042012

Rozanne Stevens Recipe for Jewelled Chinese 5 Spice Duck Salad (from Rozanne's book Delish)  

Rozanne Stevens Recipe for Jewelled Chinese 5 Spice Duck Salad (from Rozanne's book Delish)

Serves 2

One of my favourite recipes for entertaining, this salad looks fabulous for Christmas with ruby red pomegranate jewels and juicy mango. The ish ingredient is Chinese 5 Spice which is an aromatic blend of spices that marries perfectly with luxurious duck breasts. Toasted sesame oil, another ish factor, and plenty of fresh lime, finishes off this very special sensational salad.

Ingredients:

 


  • 2 Barbary duck breasts

  • 2-4 tbsp Chinese 5 spice (I marinaded the meat overnight in the spices for a more intense flavour)

  • 150g baby salad leaves (no rocket)

  • 2 mangos, peeled and sliced

  • 6 spring onions, finely chopped

  • Seeds of 1 pomegranate

  • Juice of 2 limes

  • Few drops toasted sesame oil

  • 4tbsp chopped coriander

  • 100g pea shoots (or fine alfalfa or radish shoots)

 

Method


  1. Trim any excess fat from around the edge of the duck breasts. Score the fat in a diamond pattern. Rub the flesh well with the Chinese 5 spice, don't sprinkle on the fatty side as it will burn. Lay fat side down in a medium hot pan and render out the fat until a thin crispy layer is left. Turn up the heat and seal the breast from the other side.

  2. Mix the baby leaves, half the coriander, spring onions and pea shoots together. Arrange on a large platter or individual plates.

  3. When the duck breast is cooked to medium rare, remove from the pan and allow to rest for 10 minutes. Thinly slice and return to the pan. Squeeze the lime juice over and stir over a medium heat until the duck is cooked to your liking. Duck breast should be served medium rare but you can cook it very gently for longer if you have squeamish guests.

  4. Arrange the duck on the bed of salad, scatter over the mango and pomegranate seeds. Pour over the juice and toss gently.

  5. Garnish with the rest of the coriander, spring onion and pea shoots. Sprinkle over a few drops of sesame oil.
Wednesday
Sep052012

Fifteens

15s are one of the easiest no bake buns. Filled with soft marshmallows, chunks of white chocolate and chewy cherries, they taste like little sweet kisses. I love how easy they are to transport, making them perfect for picnics, BBQs and any time you have to bring something sweet.

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Tuesday
Jul312012

Gooseberry Jam

Jam - people say its complicated, or it always goes wrong, but really what could be simpler, than freshly picked berries, boiled with sugar, and left to set in sterilised jam jars.

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Tuesday
Jul242012

Chicken Noodle Soup

In Ireland chicken broth is normally made by simmering an old chicken carcuss, or chicken pieces, with barley, soup celery, carrots, onion, celery, leeks, parsley and soup mix (dried pearl barely, split red lentils, green and yellow split peas) and in water over a low flame for up to three hours, or slightly longer. The broth is then served with the cooked vegetables and barley. This recipe builds on that foundation, with oriental touches

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Saturday
Jun022012

Beetroot and Goats Cheese Salad

Beetroot and goats cheese salad

 

 

Ingredients

Beetroot about one - two per person

1 x clove garlic peeled

Fresh thyme leaves finely chopped about 1/2 tsp

Sugarsnap peas about three per person finely chopped

Radishes - about two per person as finely chopped as possible

Rapeseed oil

Salad leaves small handful per person

Goats cheese

Sea salt and pepper

For the dressing

1 tsp of cider vinegar  or lemon juice

2 glugs of Rapeseed oil

Freshly ground Salt & Pepper to taste

 

Caster sugar

 

Method

Wrap the beetroot in tinfoil, and roast in a hot oven from 10-15 minutes

Cut the beetroot into wedges and place is a bowl.

Whisk together all the dressing ingredients, add a dash or two to the beetroot wedges, set the rest aside for at least 10 minutes

Add all the other ingredients except the cheese to the beetroot and lightly toos with the rest of the dressing

Arrange the salad on a plate

Crumble the goats cheese over the beetroot

Serve with crusty bread 

 

 

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