"madhatter's Recipes Of The Day"

[madhatter1]

Steamed Crisp Fried Duck Breast with Dry Fried Beans in Hoi Sin Sauce
Ingredients:
4 duck breasts
2 tbsp plain flour
3 tsp of chilli powder
3 tsp of sea salt
3 tbsp of Szechuan pepper
1 large red chilli
2 large spring onions, finely sliced
1 lemon

For the fried beans:
2 cups of veg oil for deep frying
150g of large green beans – haricot verts
2 large red chillies
1 and a half tbsp of hoi sin sauce
½ tsp of ground garlic
¼ tsp of veg oil


Method:
1. In a hot wok, deep fry the beans for 1 - 2 mins, drain and set aside.

2. Drain the oil from the wok and add hoi sin sauce, garlic, salt and chillies and stir fried beans for 2/3 mins.

3. Pour the beans onto the plate and arrange the duck over the top and finish with slice spring onion and sliced chillies, serve with wedges of lemon.

4. Steam the duck breasts for 12 mins and allow to cool.

5. Toss the duck in flour, chilli powder and salt.

6. Heat some veg oil in a pot and deep fry duck breast for 2 mins.

7. Remove and slice and lay it over the hoi sin beans

8. Finish with finely ground salt and szechuan pepper. Add finely sliced spring onions.

[h1r3z]

Sounds good.

4 Duck breasts? How many people does this serve?

I'm guessing 4 midgets or 2 regular adults with a healthy appetite

[melboy]

.....same grub....................easier method..

[bjt1964]

Sounds good.

4 Duck breasts? How many people does this serve?

I'm guessing 4 midgets or 2 regular adults with a healthy appetite

Well if its Dolly "Parton" Duck it will prob feed many , but if its Donald Duck prob not so many.

[madhatter1]

Roasted Brill With Bacon Baby Potatoes and Mustard Lentils Topped With Chive Creme Fraiche
Serves 4

Ingredients:
4 fillets brill approx. 120g each
500g small new waxy potatoes
100g puy lentils
100g thick crème fraiche
1 small handful chives
Extra virgin olive oil
1 tsp coarse grain Dijon mustard
50g pancetta
Juice 1/2 lemon
25ml white wine vinegar
Tbsp capers
2 shallots (finely chopped)
1 clove garlic
Sea salt & black pepper


Method:
1. Place the lentils in a saucepan, cover with cold water and bring to the boil. Cook for about 15 minutes, drain and refresh. Meanwhile, drop the new potatoes into a pan of boiling salted water to cook.

2. In a large heavy based sauté pan heat a little olive oil and add the fish, flip when golden and place on a tray in a hot oven, approx 8-10 minutes. Check the potatoes and when ready, drain and keep warm.

3. In the same pan used for the fish add a good lug of oil and the garlic, bacon and finely chopped shallots. When cooked throw in the capers, and toss together with the lemon juice, mustard and wine vinegar. Season to taste.

4. In the centre of the plate spoon over the lentils mixture, top with a piece of fish and scatter around with the new potatoes. Place a spoonful of crème fraiche mixed with chopped chives on top and serve immediately.

[madhatter1]

Roast Breast of Chicken Stuffed with Sun Blushed Tomatoes, with Roasted Cous Cous


Ingredients:
1 x chicken breast (corn fed)
30g sun blushed tomatoes
4 strips of pancetta
Pinch of basil (cut into strips)
Few drops of truffle oil
Pig's caul
Salt and pepper


Method:
1. Remove the skin from the boned chicken breast, place onto a chopping board, lay a sheet of cling film over the top, using a meat bat, bat the chicken breast out, to create an even sheet approx half inch thick.

2. Season with salt and pepper, lay the sun blushed tomatoes mixed with the basil down the centre, add the truffle oil, then roll up to create a sausage shape, wrap the bacon around, then cover with the pigs caul, to secure the stuffing, wrap in tin foil (making sure to keep the sausage shape), place into the steamer for 12 min.

For the cous cous:
150g dried cous cous
Few drops of olive oil
Rind and juice of 1 lemon and 1 orange
2 star anise
Mint stalks
Salt and pepper
1 litre of chicken stock
25g diced tomato (concasse)
25g diced black olives
25g chopped mint
25 diced cucumber


Method:
1. Toss the couscous in olive oil until golden brown.

2. Bring to the boil the chicken stock with the lemon/ orange juice and rind, star anis and mint stalks, once boiled pour through a sieve over the couscous , add a few drops of olive oil, mix with a folk and cover with cling film for approx 20min.

3. Fluff up with a folk, add a little more olive oil if it has started to stick together, fold in the finely diced tomato, cucumber, olive and mint, season.

4. Place the couscous into a ring in the centre of the plate, slice the chicken into 3 and place on top, drizzle with olive oil and serve.

[shezz]

Damn why did I come into this thread

Loooooooks soooooo yummy




Off to get summit to eat now

[madhatter1]

Damn why did I come into this thread

Loooooooks soooooo yummy




Off to get summit to eat now

Made me feel hungry posting it --so god knows what would happen when I cook it

[madhatter1]

Lamb and Roasted Garlic Potato Pie
Serves 4

Ingredients:
1/2 garlic bulb
2 tbsp olive oil
450g/1lb trimmed lamb neck fillet, cut into bite-sized pieces
1 large onion, finely chopped
1 tsp chopped fresh thyme
2 tbsp Dijon mustard
4 tbsp amontillado sherry (medium dry)
150 ml/1/4 pint lamb or chicken stock
675g/1 1/2lb floury potatoes cut into chunks (such as Maris Piper)
50g/2oz butter
4 tbsp milk
2 tbsp chopped fresh flat-leaf parsley
Salt and freshly ground white pepper
Smashed steamed swede and honey-glazed carrots, to serve

Method
1. Preheat the oven to 140C/275F/Gas 1. Cut the base of the garlic bulb off so that the garlic cloves are just showing and wrap lightly in foil. Bake for 1 hour until completely tender, then leave until cool enough to handle and squeeze the flesh into a bowl – you should have about a tablespoon in total. Cover with cling film and set aside until needed.

2. Heat the oil in a sauté pan. Add half of the lamb and cook over a medium heat for 3-4 minutes until evenly browned but not scorched, then tip on to a plate. Repeat until all of the lamb has browned. Add the onion and thyme to the pan and cook for about 5 minutes until softened but not coloured. Stir in the Dijon mustard and cook for 1 minute, stirring. Pour the sherry into the pan and allow to bubble down, then continue to cook for a few minutes until well reduced and syrupy.

3. Return the lamb to the pan, stirring to combine and then pour in the stock. Bring to the boil, stirring, then reduce the heat and simmer gently for 1 hour or until the lamb is completely tender and the sauce has slightly reduced and thickened, then spoon into a 1.2 litre/2 pint pie dish and leave to cool completely. This allows a skin to form on top and stops the mashed potato sinking into the pie.

4. Increase the oven temperature to 180C/350F/Gas 4. Put the potatoes into a pan of boiling salted water, cover and simmer for 15-20 minutes or until tender. Drain well, then mash with the reserved roasted garlic, the butter, milk and parsley. Season to taste. Carefully spread the mashed potatoes over the lamb bases to cover completely and fluff up with a fork. Bake for 25-30 minutes until heated through and lightly golden. Serve the pie straight to the table with a separate bowls of the smashed steamed swede and honey-glazed carrots to hand around.

[madhatter1]

Bags of fire Village Chicken
Pollo Pueblo

Serves 4

Ingredients:
200g carrot, diced
200g sweet potato, diced
200g turnip, diced
200g potato, diced
200g celeriac, diced
12 skinless chicken thighs, cut into strips
1 bulb garlic, peeled and chopped
4 large green chillies, sliced, seeds removed
1 lime, juice and zest
1 tsp cumin seeds
200g finely diced chorizo sausage
2 tomatoes, peeled, deseeded and diced
4 tbsp olive oil
1 pinch fine sea salt and freshly ground black pepper

For the coriander salsa:
2 garlic cloves, peeled
1 shallot, chopped
1 bunch coriander, chopped
2 tbsp plain natural yoghurt
3 tsp lime juice
1 pinch fine sea salt and freshly ground black pepper
200g of crumbled ricotta and one sliced avocado to garnish

Method:
1. Preheat the oven to 200C. Bring a large pan of water to the boil. Add the carrot, sweet potato, turnip, potato and celeriac and blanch for 3 minutes in the boiling water, drain. Combine the blanched vegetables with the chicken, garlic, chilli, lime zest and juice, cumin, chorizo sausage, tomato and olive oil in a large bowl, mixing well and seasoning with sea salt and freshly ground pepper.

2. Divide the mixture into 4 even-sized portions. Place each portion in the centre of a large kitchen foil square (45 x 45cm) lined with greaseproof paper. Fold each foil square over the filling to make 4 parcels, sealing tightly. Place the parcels on a baking sheet and bake for 25 to 30 minutes. To make the coriander relish, place the garlic, shallot, coriander, olive oil, yogurt and lime juice in a blender or food processor and blend until smooth. Season with sea salt and freshly ground pepper. Serve the bags hot from the oven with crumbled ricotta, sliced avocado, coriander relish and warm corn tortillas if desired.