Monday, 6 October 2014

In - curable Puns, Duck Ham and the Art of Plating

We got a bit fancy at the weekend in our little garret above the pizza shop ( compact and bijou, Mostin ! ) and tried out a starter or two using duck ham. Well to be precise sweet cured duck breast but my Nan always told me off for using four words where two would do. 
Fowl play from someone with an egg-cellent vocabulary but a bit like the bacon jam I do like little culinary teases. Anyway the finished product cured with salt, brown sugar, herbs and spices is a big seller in the Farm Shop on Alderney and I want to try it out with some lovely Raspberry Vinegar I made during the summer. Question is which do you think is the more visually appealing as the bout tasted rather Quacking.

OK we didn't have a whole lot of micro herbs to hand but this top picture is  fairly modern in execution and using only everyday salad stuff and and fruits, the picture below is my usual style of the bung it more or less in bowl school of presentation.




Easy Caramelised Raspberry Vinegar Dressing

This is a wonderfully simple recipe for a lovely dressing ideal for splashing on my cured duck or with peppered goats cheese or just about any summer salad. You can use the end of season fruit or any that gets squashed during picking.

1 jar of good quality raspberry jam
250 ml good red wine vinegar
A very generous handful of fresh if slightly mushy raspberries

Place vinegar and jam in a pan bring to the boil cook for 15 minutes until it starts to darken in colour, stirring occasionally. Place pan into a sink full of cold water to stop the cooking and throw in the raspberries and stir once more. Allow to cool slightly. Pass through a fine sieve, be careful as the liquid will still be hot and store in sterilised, airtight containers. Glass Kilner jars or bottles are ideal.


Tuesday, 30 September 2014

Delicious home made Crunchy Granola

I thought it best to quickly post my Granola recipe to use in yesterday's recipe for Cranachan. What is left is great as a snack, as cereal or delicious for breakfast with some thick creamy Channel Islands yogurt. Surprisingly for this chef it is a relatively healthy dish if you ignore the sugar  ( honest ) and watch out for my bacon and maple granola recipe posted soon !!!!!

Just a quick plug for my new friends at Urbangrains living on a small island it is not always easy to get hold of great ingredients they have some fantastic products watch out for some more recipes using their lovely stuff.

Home made Crunchy Granola

3 cups rolled oats
3 tablespoons packed light brown sugar
½ teaspoon ground cinnamon
¼ teaspoon salt
1/3 cup pine honey
¼ cup vegetable oil
1 teaspoon vanilla extract

½ cup dried fruit; raisins, sultanas, small diced dried apricots, freeze dried strawberries
½ cup toasted flaked almond nuts or flaked coconut

Heat the oven to 300°F / 150 C / Gas mark 2. Place the oats, brown sugar, cinnamon, and salt in a large bowl and stir to combine; set aside.
Place the honey, oil, and vanilla in a small bowl and stir to combine. Pour over the oat mixture and mix until the oats are thoroughly coated.

Spread the mixture in a thin, even layer on a rimmed baking sheet. Bake for 15 minutes, then stir and continue baking until the granola is very light golden brown, about 5 to 15 minutes more.

Place the baking sheet on a wire rack and cool the granola to room temperature, stirring occasionally, about 20 minutes. (Note: It will harden as it cools.)

Add the fruit and nuts or seeds to the baking sheet and toss to combine. Store the granola in an airtight container for up to 2 weeks.