Tuesday, 31 December 2019

Christmas Duck

  • 3kg duck
  • Nut Roast
  • Maris piper potatoes
  • Brussel sprouts
  • Carrots
  • 6 rashers smoked back bacon
  • Chippolatas
  • Butcher's pigs in blankets

  • Sainsburies Christmas pudding
  • Home made brandy butter
  • Double cream

Two days before - Nut Roast

Ruth made this, it turned out very well.

The night before

Stabbed duck all over. Filled with primarily with rosemary but also sage and bay. Squeezed an orange over the duck, rubbed salt in and peppered. Put orange peel inside duck. Left over night in oven.

Cut rind of one orange into small pieces, cut up bay and rosemary. Dried two sliced of brown bread in oven, crumbled into breadcrumbs. Added one egg and rolled into small balls, placed on baking tray in oven overnight.

Made some additional pigs in blankets by cutting streaky from back bacon, rolled some plain blankets from the body of the bacon.

On the day

Roasted for two and a half hours. Boiled the potatoes and the parsnips and cooked in fat from duck.

Comments

Best duck so far!

Slightly more carrots, potatoes boiled slightly less, maybe.

Sunday, 23 September 2018

Lamb couscous

Ingredients

Marinade

  1. 4 lamb leg steaks
  2. 1 red chilli pepper chopped into rings
  3. Half a teaspoon turmeric
  4. Quiet a lot of black pepper
  5. Two cloves garlic
  6. Juice of half a lemon
  7. Two tablespoons of olive oil

Dish

  1. Two small parsnips chopped small
  2. Four carrots chopped small
  3. Large knob of butter
  4. Three small onions
  5. Tin of chickpeas
  6. Small handful of cashews
  7. 100g couscous
  8. Coriander
  9. Green beans

Marinade lamb, cut into small pieces, over night.

Heat whole marinade in hot pan. After a few minutes remove from heat in a separate pot and place lamb pieces back into frying pan, keeping cooked marinade for later. Fry lamb hard and fast, keep separate when cooked.

Chop onions, cook in same pan as lamb, add cashews and chickpeas.

Microwave parsnips and carrots with butter. Place in oven at 200°C.

Add couscous to marinade then add a cup of boiling water. Add onions and chickpeas. Add parsnips and carrots.

Place lamb on top.

Serve with green beans and coriander.