Tag Archives: main course

Roast duck breasts with parsnip purée

Roast duck breasts with parsnip purée

Roast Duck Breasts with Parsnip Purée  is a classic dish. The duck breasts used for this recipe are called magrets. This is a duck breast that has been completely removed from the bone and has no wing attached. This breast can then have the skin removed or left on. Leaving the skin on gives a crispy finish. The magret refers to the breast of a Moulard duck that has been reared for foie gras. A Moulard duck is a cross between a Muscovy drake and a Pekin hen, and is a sizable bird with a well-developed breast. It also is the preferred duck used to produce foie gras, because of its large size and hearty constitution.  Magret duck breasts usually come vacuum-packed from France and are ready to cook. If you can’t get magrets, simply roast duck breasts still on the carcass, then remove them from the bone once cooked and rested. 

Jerk chicken

Jerk chicken

Native to Jamaica, the tradition of jerk chicken (or pork) began with the indigenous Taíno people who would cook their meat over fires made from the aromatic wood of the island’s allspice trees – still the only way, devotees claim, to get that really authentic flavour. Jerk’s distinctive seasoning – hot peppers, sweet allspice berries, thyme and ginger – however, is credited to the African slaves brought to the island by its Spanish and British colonisers, who also introduced the cooking pits which were traditionally used for jerk until the advent of the modern oil drum. The name, apparently, is the Spanish version of an Andean dialect word for dried meat, ch’arki – presumably because the original jerk would have been smoked to preserve it. To get more authentic jerk experience, add some wood chips to your barbecue and cook your chicken thight or legs over slow indirect heat for the best flavour. Alternatively enjoy a beautiful jerk chicken breast cooked over a high heat – it should be ready in 10 minutes or less.

Mushroom gougere

Mushroom gougere

Gougère is a savoury choux pastry with a filling of mixed mushrooms, flavoured with tarragon, and baked until golden brown. Gougère, said to comes from Burgundy, is a baked savory choux pastry made of choux dough mixed with cheese. There are many variants. The cheese is commonly grated GruyèreComté, or Emmentaler, but there are many variants using other cheeses or other ingredients. Gougères can be made as small pastries, 3–4 cm. in diameter; aperitif gougères; 10–12 cm.; individual gougères; or in a ring. Sometimes they are filled with ingredients such as mushrooms, beef, or ham; in this case the gougère is usually made using a ring or pie tin. 

Spicy prawns

Spicy prawns

This spicy prawns recipe comes from Morocco. M’hammar is one of the four basic flavour combinations of Moroccan cuisine, with its main ingredients being garlic, paprika and cumin. With the addition of chopped red chilli, this prawn dish is worthy rival to the popular garlic prawns. In this recipe the spice gives a flavour, not heat. Prawns are available either raw or cooked, in or out of their shells. Cold-water prawns (which are the smaller, more standard prawns) are usually peeled, cooked and frozen on board ships. The most sustainable sources are from the North East Arctic and Canada. Warm-water prawns, such as tiger and king prawns are farmed and it is best to choose those that are organic or from a certified fishery.

Chicken with Taleggio cheese

Chicken with Taleggio cheese

This is truly scrumptious. It’s also quick to make. Home-made pesto is best, but you can use good-quality pesto from a jar if you’re short of time. Serve with potatoes and salad.The chicken can be prepared up to the end of step 2 up to 12 hours ahead. Freeze at the end of step 2 for up to 2 months.Taleggio cheese is mildly-flavoured whole cows’ milk cheese from northern Italy with a soft texture and a fruity, creamy character. It has a pinkish-brown rind, and a pale-yellow interior which, although elastic, tends to be increasingly crumbly towards the centre of the cheese. Made in square blocks, Taleggio has a pungent aroma that becomes more pronounced as the cheese ages.