Plum Sauce

Plum sauce is one of those wonderful luxurious sauces that provides brilliant mellow tones, deep flavour that complements a variety of herbs and meats and other vegetables, and works well to balance alot of strong and salty flavours. In particular as a sauce plum goes phenomenally well with duck and game. The use of our own larder items here also makes for easy assembly and construction.

You will need (per serving):

2 tbsp plum relish
200 ml chicken or game stock
sprig of rosemary
salt and pepper to taste

The doing bit:

in a saucepan heat up the plum relish gently. Add the stock and rosemary, bring the mix to the boil stirring occasionally, then simmer until reduced to required thickness. Season where appropriately.

Confit duck legs

Image courtesy of foord.rlove.org

Confit duck legs are one of those dishes that's incredibly hearty, comforting, homely and generally almost impossible to refuse. Its easy to prepare and cook, and has a long shelf life when stored int he fridge (not that it would need it in my opinion). This recipe makes a batch of 10 legs, which are ideal as a main course or as a starter depending on what you want to do with it. I guarantee enjoyment.

These can be served in a multitude of ways, as a simple part of a roast meal, with salads or even with a puree where necessary. They're incredibly versatile.

You will need (makes roughly 10 servings):


10 Duck Legs
2 kilo of duck fat

For the dry marinade

500g of rock salt
4 Star anise
100g of Juniper berries
50g of cinnamon
50g of Cracked black pepper
4 Lemons zested
60g of Ginger
2 Sticks of Lemon grass

The doing bit:


Blend the star anise, berries, rock salt, cinnamon and black pepper in a food processor.

Peel and chop the ginger in to strips, and break down the lemon grass into small pieces

Place the duck legs in a plastic container, cover the legs with the salt mixture and the ginger, lemon zest and lemon grass cover with cling film and stand in a fridge for 12 - 24 hours

Wipe off the salt, place in a roasting tray; cover in melted duck fat, cover the tray with greaseproof paper, cook 2 to 2 ½ hours in a low oven (roughly 150 / 160C, until the meat is tender

Remove from the oven leave to cool in the duck fat, decant the legs into a clean container, recover the fat by passing through a sieve and placing in a cool area

To roast and crisp up place duck leg in a hot oiled pan and seal over in the oil then finish in the oven

Smoked Haddock Chowder / Gruyere gratin

image courtesy of realrecipes.co.uk

*Part of the sizzling staffordshrie menu series*

Smoked haddock chowder is one of those fish dishes that is surprisingly comforting, whist being very hearty and nutritious. Its not too dissimilar from cullen skink, a scottish dish that is virtually symmetrical to this one. This dishes uses smoked haddock (as the title suggests) but you cna use other smoked fish if you wish (smoked trout is particularly good as an alternative). If you're not a fan of smoked fish, substitute for another by all means. I'm quite amenable when it comes to mixing it up.

This dish serves well as a meal in itself, although it can be adjusted to be lighter where necessary as a starter.

You will need (serves 4):
For the chowder:
450g smoked haddock (undyed preferrably, but ultimately up to you), skin removed and cut into 4 pieces.
4 rashers smoked bacon, cut into 1cm lardons
1 large onion, finely diced
500 ml bechamel
1 baking potato peeled and cut into a small dice (roughly 1/2 cm)
1 lemon zested and juiced
3 tbsp finely chopped parsley
1 tsp tarragon
tbsp butter

Gratin:

4 large baking potatoes, peeled and cut into thin slices
1/2 pint of milk.
Salt and pepper
4 handfuls of gruyere cheese (grated). You can use mature cheddar as an alternative

The doing bit:

Melt the butter in a large pan, add the onion and cook until the onion begins to soften.Add the bacon and cook for about 3-4 minutes, then add the potatoes and  bechamel. Heat until bubbling then reduce to a simmer. Add the lemon juice and zest, and herbs and simmer for 10 minutes. Add the haddock and cover the pan and simmer for a further 10 minutes, stirring occasionally then taste. Season accordingly with salt and pepper. Spoon mixture out into bowls and top with the gratin components (shown next).

For the gratin:

Add some salt and pepper to the milk in a pan, bring to a simmer then add the potatoes. When the potato slices have begun to soften take them out of the milk. You can use the milk for the chowder to make your bechamel at this stage if you prefer to do things the other way around. Add the slices to the top of the chowder and add the cheese to each one. Put bowls in a hot oven (220C) and cook until the cheese has melted and the potatoes have cooked through

Serve, and devour.

Butternut squash & Red Pepper Tartlet / Parsley & Chive dressed salad

image courtesy of cookstr.com

*Part of the sizzling-staffordshire menu series*

This dish is similar to a dish I used to do several years ago when working in a small hotel. Granted back then it was as a main course, in this case it will serve extremely well as a starter or a side dish viable for a light lunch.It uses ingredients that available year round, although seasonally it would be better suited from late autumn to early springtime.That said it is mainly all down to viability, and as a result it can be easily and cheaply produced whenever.

You will need (per tartlet):

1/4 butternut squash, peeled and sliced into 1/4 inch thickness.
1/2 red pepper, de-cored and trimmed, and sliced into 1/4 inch thickness..
1/2 an apple decored and sliced 1/4 inch thickness(any eating apple will do)
6'' x 2.5 inch pliece of rolled out puff pastry
3 tbsp Seasoned soft white breadcrumbs
2 tbsp grated parmesan
Tbsp roughly chopped flat leaf parsley
1/2 tbsp roughly chopped chives
Handful of rocket
tsp lemon juice
2 tbsp olive oil
cracked black pepper

The doing bit:

In a pan add a little butter and moderately heat until the butter melts. Sear the butternut squash slices with the apple until they are coloured and begin to soften. Remove from the pan and layer on the puff pastry sheet, alternating each slice. Repeat the same for the peppers and also lay evenly onto the tartlet.

In a small bowl mix the breadcrumbs and the parmesan and add a little black pepper. Sprinkle the breadcrumbs on the top of the tart and place on a baking tray in a moderate oven (180C) until the pastry has risen and golden brown, and the breadcrumbs are of similar colour. Remove from the oven and serve with the salad.

For the salad: In a bowl combine the rocket, chives, and parlsey and dress with the olive oil and lemon juice. season with pepper if necessary.

Butternut squash & red pepper soup

With having half a butternut squash left over from this dish it seemed foolish to waste it, so I decided that I was going to make this wonderful soup that provides aromatic tones and sweetness - as well as a hearty small meal ideal for winter lunches or evening starters. We once had this on our xmas menu a while back, and never had any complaints or non empty bowls. I guess it went down well (he smiles).

You will need

1 red pepper (cut into 1cm pieces)
1/2 butternut squash (cut into same size as peppers)
250 ml milk
vegetable or chicken stock cube
pinch cinnamon
2 cloves
1 small red onion (top and root cut off and scored)
pinch nutmeg or mace
dash white wine
salt and pepper for seasoning.

Preparation

In a heavy bottomed pan on low heat, put in the pepper and the squash and the cinnamon. Add a little olive oil if youre worried about it sticking but i like to leave it out. Its up to you. Put the lid on the pan and keep it stirred every few minutes. we're aiming to get the most sweetness out of the squash and pepper so longer is better.

In a seperate pan add the milk, scored onion, nutmeg and cloves and bring to temperature on a low heat while the peppers and squash are fettling nicely.

When the squash has begun to soften (and turning to mush), keep stirring then add the white wine. Cook out for a few minutes, then add the milk infusion (strained) keep the onion though, and add it to the mix. Turn the heat up a little and allow our soup to come to a tempered simmer. add the stock cube (crumbled) and stir in, if the mix is a bit too tight feel free to add water - if it gets too thin it can always reduce and enhance flavour.

Bring to the boil, then reduce heat to a simmer. Stir occasionally, tasting each time. Season with salt and pepper where neccesary and blend.

Serve, and devour.

Spring onion and herb broth / pancetta & parmesan dumplings

Image courtesy of bbc good food.

This dish is perfect for springtime and will serve well as a hearty lunch or as a light evening meal. A complete meal in itself, will bring delight to the palate and satisfyingly filling, with herb inspired overtones providing a light yet fragrant dish.

You will need (serves 2):

For the broth

600ml Vegetable stock (boiling)
1 large clove garlic finely chopped
2 shallots, finely diced
1 bunch / 8 spring onions, very finely chopped
handful of mix of fresh parsley, tarragon, sage and basil, finely chopped
Teaspoon of arrowroot powder

For the dumplings:

6 Gyoza wrappers
4 slices pancetta, finely chopped
thumb sized piece of parmesan, finely grated
1/5 of the herb bouqet mentioned in the broth section
Thumbnail sized piece of butter.
1/4 tablespoon black pepper

The doing bit:

Make the dumplings first.

Mix the pepper, pancetta, parmesan, butter and herbs together in a small bowl.
Take a gyoza wrapper and add a teaspoon sized mixture of the above, and then close each wrapper and seal the edges with a little water. Set to one side.

For the broth, sautee in a saucepan the shallots until soft, add the spring onions until they turn bright green, then add the herbs and the stock. Bring to the boil.Wet down the arrowroot with a little cold water and work to a thin paste and add to the broth. Allow to cook for 2 minutes then the broth is ready to use.

In a large frying pan, add a little oil then sear the dumplings until coloured each side. Place lid on pan then turn off the heat, adding a little of the broth to the pan. Allow to stand for 2 minutes then serve in a large bowl with the broth.

Cured Marinated Salmon Salad

image courtesy of marel.com

What I love about salads is they can be, in the right setting wonderfully satisfying and fulfilling. Although light and more often than not guilt free, they can be incredibly wholesome. This recipe is no exception to the rule, it provides clean and earthy flavours to create a wholesome balance, whilst at the same time giving a nice healthy balance to nutrition also. Using traditional oriental flavours, as well as fish that is rich in protein, vitamins and omega 3 oils, it provides a joy for all audiences. It can also be adapted for larger proportions should the need arise, without the guilt factor.

You will need (for the marinade)

1 teaspoon sugar
Zest and juice of one whole lime
1 garlic clove, crushed with a little salt
1 teaspoon sesame oil
3 tbsp light soy sauce

For the salad

2 pieces (roughly 75g) fresh salmon cut into thin slices (use trimmings for thrift)
150g beansprouts
75g cucumber, grated
1 red chilli, trimmed and very thinly sliced
3 sprigs flat leaf parsley, finely chopped.

The doing bit

Marinade:

Combine sugar and two tablespoons on the lime juice in a small bowl and stir until sugar has dissolved. Add garlic, sesame oil and soy sauce and stir until uniform. Take the salmon and marinade in 4 tablespoons of the marinade mixture, cover and allow to marinade for about 3 hours. Store the rest of the marinade for later use.

The rest:

Blanche the beansprouts in lightly salted boiling water for 10 second and refresh under cold water. Combine with the cucumber and chilli. Sprinkle with the remaining juice and flat leaf parsley. Serve the salmon slices on top or around the salad (its all down to preference). Garnish with a teaspoon of the remaining marinade and serve.

Butternut Squash & Red Pepper Soup

Image courtesy of fxcuisine.com

With having half a butternut squash left over it seemed foolish to waste it, so I decided that i was going to make this wonderful soup that provides aromatic tones and sweetness - as well as a hearty small meal ideal for winter lunches or evening starters.

You will need

1 red pepper (cut into 1cm pieces)
1/2 butternut squash (cut into same size as peppers)
250 ml milk
vegetable or chicken stock cube
pinch cinnamon
2 cloves
1 small red onion (top and root cut off and scored)
pinch nutmeg or mace
dash white wine
salt and pepper for seasoning.

Preparation

In a heavy bottomed pan on low heat, put in the pepper and the squash and the cinnamon. Add a little olive oil if youre worried about it sticking but i like to leave it out. Its up to you. Put the lid on the pan and keep it stirred every few minutes. we're aiming to get the most sweetness out of the squash and pepper so longer is better.

In a seperate pan add the milk, scored onion, nutmeg and cloves and bring to temperature on a low heat while the peppers and squash are fettling nicely.

When the squash has begun to soften (and turning to mush), keep stirring then add the white wine. Cook out for a few minutes, then add the milk infusion (strained) keep the onion though, and add it to the mix. Turn the heat up a little and allow our soup to come to a tempered simmer. add the stock cube (crumbled) and stir in, if the mix is a bit too tight feel free to add water - if it gets too thin it can always reduce and enhance flavour.

Bring to the boil, then reduce heat to a simmer. Stir occasionally, tasting each time. Season with salt and pepper where neccesary and blend.

Serve, and devour.