Duck with orange sauce

Posted: July 10, 2016 by nietize in Duck, French
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From Chicken the best ever recipe collection
Serves 2-3




1 whole roasting duck, approximately 2kg
2 oranges,
1/2 cup caster sugar
6 tablespoons white wine vinegar,
1/2 cup grand marnier
salt and freshly ground black pepper,
orange slices to garnish.

Preheat the oven to 150 degrees. Trim off the excess fat and skin from the duck and prick the skin all over with a fork. Season the duck inside and out with salt and pepper; secure the legs with cooking string.

Place the duck on a rack in a large roasting tin. Cover tightly with foil and cook in the oven for 1½ hours.


With a vegetable peeler, remove the orange rind in wide strips then slice into thinner strips. Squeeze the juice from the oranges.

In a small heavy-based saucepan mix the vinegar and orange juice and stir to dissolve. Boil over a high heat, without stirring, until the mixture is rich caramel colour. Remove from the heat and carefully add the orange juice, pouring it down the side of the pan. Swirl the pan to blend, bring back to the boil and add the orange rind and liquor. Simmer for 2 – 3 minutes.

Remove the duck from the oven and pour off all the fat. Raise the oven temperature to 200?C/400?F/Gas 6. Return the duck to the oven and continue to roast, uncovered for 25-30 minutes, basting frequently with the sauce, until the duck is brown and juice runs clear when the thickest part of the thigh is pierced with a knife or skewer.

Pour the juices from the duck cavity into the tin and transfer the bird to a carving board. Cover with foil, and let rest for 10 minutes before carving.


Pour the roasting juices into the saucepan with the remaining caramel mixture, skim off the fat and simmer gently. Serve the duck garnished with watercress and orange slices, and accompanied by the sauce.

From Clean Eating
Serves 4




2 8-oz thick-cut boneless, skinless wild 
salmon fillets
1/4 tsp ground black pepper, plus additional, to taste
1 tbsp olive oil
1 cup low-sodium fish or vegetable broth, divided
1 leek, thinly sliced crosswise, white and pale green parts only
1 head broccoli, cut into thin spears
Juice of 1 lemon, divided
6 oz plain Greek yogurt
2 tbsp finely chopped fresh tarragon
2 tbsp finely chopped fresh mint leaves
Sea salt, to taste

Preheat oven to 350°F.

Pat salmon dry with paper towel and season with pepper. In a large braiser or ovenproof sauté pan, heat oil on medium-high. Add salmon and sear for 3 minutes per side, until lightly golden. Transfer salmon to a plate and keep warm.

Reduce heat to medium and add 1/4 cup broth to pan. Add leek and cook for 2 minutes, stirring, until liquid evaporates and leeks soften. Add remaining 3/4 cup broth and broccoli; 
mix well.

Return salmon to center of braiser, nestling between leeks and broccoli. Drizzle half of lemon juice over salmon; cover and transfer pan to oven. Cook for 12 to 14 minutes, until salmon and broccoli are tender. Remove from oven and, using a slotted spoon, transfer salmon and vegetables to a platter; cover with foil to keep warm. Reserve 1/2 cup pan juices.

Prepare lemon-herb sauce: In a small bowl, combine yogurt, tarragon, mint, remaining half of lemon juice and reserved 1/2 cup pan juices; mix well. (Add more lemon juice or pan juices as needed to reach desired consistency.) Season with salt and additional pepper.

To serve, halve salmon fillets and plate each with lemon-herb sauce and leek-broccoli mixture.

From Waitrose food
Serves 6




500g Jersey Royals (or other new potatoes), halved (or quartered if large)
Mint stalks
3 tbsp vegetable oil
3 x 650g British lamb racks
2 tbsp unsalted butter
120g pitted black olives, drained and chopped
50ml extra virgin olive oil plus extra to serve

Red pepper yoghurt
small jar roasted red peppers, drained
250g natural yoghurt
25g pack basil, leaves roughly torn

Cook the potatoes in a pan of boiling, salted water for about 15 – 18 minutes, until tender. Drain, loosely cover with foil to keep warm and set aside


Meanwhile, preheat the oven to 200 degrees. Heat the oil in a large ovenproof frying pan set over a high heat. Score the fat on the lamb racks, season and fry, fat-side down, for 3 – 4 minutes, until golden. Sear on each of the remaining sides for about 1 minutes, then lower the heat and add the butter. Baste the lamb, turning it regularly for a further 4 minutes. Transfer to the love, fat-side up, until cooked to your liking (it will take about 10-12 minutes for medium rare). Cover the lamb loosely with foil and set aside to rest.


For the yoghurt, pat the peppers dry on kitchen paper, removing any excess seeds. Roughly chop them and mix into the yoghurt with most of the basil leaves; season with black pepper and set aside.


Crush the potatoes roughly with a fork and mix with the chopped olives and olive oil; season and transfer to plates or a larger platter. Slice the lamb and serve on top of the potatoes, with the yoghurt alongside. Scatter with the reserved basil leaves and drizzle with more oil before serving.

Used a boneless lamb leg and sweet potatoes instead. For the lamb leg, it was about 650g. I still browned it in accordance with the instructions above but popped it into the oven for 30 minutes at 190 degrees. I found it a bit overcooked so the next time, I will reduce the cooking time in the oven to 25 minutes.

Emeril Lagasse’s roast chicken

Posted: April 3, 2016 by nietize in Chicken, Uncategorized
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From Food Network – Emeril Lagasse
Serves 4




3 carrots, peeled and cut into thirds
3 ribs celery, peeled and cut into thirds
3 onions, peeled and cut into quarters
1 (3 1/2 to 4 pound) chicken, rinsed and patted dry
1 1/2 tablespoons kosher salt
2 teaspoons cracked white pepper
1 lemon, halved
2 fresh bay leaves
6 cloves garlic, roughly chopped
4 sprigs rosemary, roughly chopped, plus 1 tablespoon for gravy
2 tablespoons olive oil
2 tablespoons unsalted butter, at room temperature
1 cup chicken stock
2 tablespoons roasted garlic
1 cup dry white wine

Preheat the oven to 500 degrees F.

In a 9 by 13-inch roasting pan, add the carrots, celery and onions. Season the chicken both inside and out with the kosher salt and white pepper. Squeeze the lemon halves over the chicken and place the rinds inside the cavity. Place the bay leaves inside the cavity.


In a small bowl, combine the garlic, rosemary, olive oil and butter. Rub the chicken both inside and out with the garlic rosemary blend and place in the roasting pan.


Place the pan in the oven and roast the chicken for 40 to 50 minutes, or until the juices run clear. To test this, insert a thermometer in the thickest part of a leg. It should register at 160 degrees internal temperature.



Remove the chicken from the oven and allow to cool for 10 to 15 minutes before carving.

Pour off excess fat from pan and return to heat. Whisk in chicken stock, roasted garlic, white wine and chopped rosemary, scraping up the bits on the bottom of pan. Bring to a boil, then reduce to a simmer. Reduce gravy by half, until thickened.

Serve chicken with gravy on the side.


Braised lamb shanks with fregola

Posted: March 28, 2016 by nietize in Meat

From Gary Mehigan Favourites
Serves 4




4 lamb shanks, French-trimmed
sea salt flakes and freshly ground pepper 
1/4 cup olive oil
1 onion, diced
1 small bulb fennel, diced
1 carrot, diced
4 cloves garlic, thinly sliced
4 rashers (about 150g) smoked bacon, rind removed, diced
6 sprigs thyme
2 bay leaves
2 tbsp fennel seeds, toasted and ground
1/2 tsp chilli flakes
11/2 cups dry white wine
2 x 400g tins chopped tomatoes
2 cups chicken stock
1 cup beef jus
1 cup fregola
1 handful French tarragon leaves and dill sprigs to serve

Preheat the oven to 165 degrees fan/185 degrees conventional


Season the lamb shanks well with salt and pepper. 


Heat the oil in a large flameproof casserole or heavy-based ovenproof saucepan over high heat, then add the lamb shanks and fry for 12 minutes, turning until browned on all sides. Remove and set aside on a plate.

Add the vegetables, garlic and bacon to the casserole and cook over high heat, stirring to ensure the garlic doesn’t burn, for 5 – 6 minutes or until golden brown.


Add the shanks and any juices back to the casserole, then stir in the thyme, bay leaves, fennel and chilli flakes. Pour in the wine, bring to the boil and simmer over high heat for 8 minutes or until reduced by half. Add the tomatoes, stock and jus and bring to the boil, then cover and transfer to the oven to bake for 1 1/2 hours. 

Sprinkle in the fregola, stirring to make sure it is submerged in the sauce then return the casserole to the oven for 30 minutes or until the meat is soft and tender and the gregola is cooked.

Remove from oven then and set aside for a few minutes to rest, then serve sprinkled with tarragon and dill.

Fregola is apparently a grain-like Sardinian pasta. I couldn’t find it at Waitrose and just used a small star shaped pasta instead.

Oven-fried chicken

Posted: March 28, 2016 by nietize in Chicken

From Chicken the best ever recipe collection
Serves 4



4 large chicken portion
1/2 cup plain flour
1/2 tsp salt
1/4 tsp black pepper
1 egg
2 tbsp water
2 tbsp finely chopped mixed fresh herbs e.g. parsley, basil and thyme
3/4 grated parmesan cheese
oil, for greasing
lemon wedges, to serve

Preheat the oven to 200 degrees. Rinse the chicken portions and pat dry with kitchen paper

Combine the flour, salt and pepper on a large plate and stir with a fork to mix. Coat the chicken portions on all sides with the seasoned flour and shake off the excess. Sprinkle a little water on to the chicken portions and coat again lightly with the seasoned flour. Beat the egg with 2 tbsp water in a shallow dish and stir in the herbs. Combine the breadcrumbs and grated parmesan cheese on a plate.


Dip the chicken portions into the egg mixture, turning to coat them evenly, then roll in the breadcrumbs, patting them on with your fingertips to help them stick.


Place the chicken portions in a greased shallow roasting tin or oven proof dish large enough o hold them in one layer. Bake for 20-30 minutes until thoroughly cooked and golden brown. Serve at once, with lemon wedges for squeezing.

Piri Piri Pork Belly

Posted: March 28, 2016 by nietize in Pork, Potatoes, Uncategorized
Tags: , ,

From Save with Jamie
Serves 6




6 fresh bay leaves
1 level teaspoon smoked paprika
1 tablespoon olive oil
1.2 kg higher-welfare pork belly , skin on, bone in
2 red onions
1 sweet potato
4 cloves of garlic
2 fresh red chillies
1 tablespoon red wine vinegar
1 x 700 ml jar of passata
2 sprigs of fresh rosemary


Preheat the oven to 200°C/400°F/gas 6. Tear out the stalks from the bay leaves, then bash the leaves in a pestle and mortar with a good pinch of salt to make a paste. Add the paprika and muddle in the oil. Score the pork all over in a criss-cross fashion with a clean Stanley knife at 1cm intervals, just going through the fat, not the meat. Rub with the bay oil, getting into all the scores. Peel and roughly chop the onions and sweet potato, peel and finely chop the garlic and halve the chillies, then place it all in a snug-fitting roasting tray or dish and sit the pork on top. Roast for 45 minutes.


Take the tray out of the oven and remove the pork to a plate momentarily. Stir the vinegar and passata into the tray, half fill the empty passata jar with water, swirl it around and pour into the tray, then sit the pork back on top. Reduce the oven temperature to 170°C/325°F/gas 3 and roast for a further 1½ hours. P1020911Twenty minutes before the end, remove the pork from the oven and skim the fat from the surface into a small bowl. Strip in the rosemary leaves (discarding the stalks), toss to coat, then sprinkle over the pork belly and place back in the oven for the remaining time, or until the pork is golden and tender and the sauce is reduced (loosen with a splash of extra water at the end, if needed).The crackling should have puffed up nicely, but, if it hasn’t (pork skin can sometimes be erratic), just pop it under a hot grill and watch it like a hawk until it’s perfect. Serve in the middle of the table with your chosen sides (see below), and tuck in.

Doesn’t really taste like piri piri and before you say that I have not tasted real piri piri before (i.e. I have only tasted Nandos piri piri), I have been to Lisbon and I have had authentic chicken  with piri piri (Bon Jardim). In any case, I used 600 g of pork belly with 30 minutes at 200 degrees and 50 minutes at 170 degrees. I then grilled the skin for 20 minutes constantly repositioning the tray to try and get the entire pork skin crispy. I would say around 80% was crispy.

Cheesy cauliflower pasta

Posted: March 27, 2016 by nietize in Bread, Pasta, Vegetarian
Tags: ,

From Bon Appetit



Serves 2

On a sheet pan, drizzle a head of chopped cauliflower and six skin-on garlic cloves with some olive oil, salt, pepper, and red chili flakes. Roast at 425°, tossing occasionally, until the cauliflower is caramelized and crisp, about 30 minutes. Once cool, peel the roasted garlic cloves

In a large bowl, combine a cup of grated Parmesan, three tablespoons of butter, a pinch of salt, two tablespoons of toasted pine nuts, and a quarter-cup of toasted breadcrumbs. (Pro tip: Toast stale bread until lightly golden, then use a food processor to pulse into crumbs. Store in a large resuable plastic bag in the freezer and never not have breadcrumbs again.)

Meanwhile, bring a pot of salted water to a boil and cook a pound of short pasta (like cavatelli). Drain the pasta, reserving about a cup of the cooking liquid (I usually end up using around quarter-cup). Toss the hot pasta with the cauliflower, garlic cloves, Parmesan butter mixture, and enough pasta water to mix it all together. Garnish with a handful of torn parsley leaves.

Chicken with 40 cloves of garlic

Posted: February 6, 2016 by nietize in Chicken, French

Chicken the best ever recipe collection
Serves 4




4 tbsp Rosemary, Fresh
1 chicken
40 clove Garlic
4 tbsp Olive Oil
0.25 tsp Salt, Table
0.25 tsp Pepper, Black
425 grams Beans, Snap, Green

Preheat the oven to 190C/375F/Gas 5. Place the lemon half and the rosemary sprigs in the chicken.


Separate three or four of the garlic bulbs into cloves and remove the papery husks, but do not peel. Slice the top off the remaining garlic bulb.


Heat the oil in a large, flameproof casserole. Add the chicken, turning it in the hot oil to coat the skin completely. Season with salt and pepper, and add all the garlic.

Cover the casserole with a sheet of foil, then the lid, to seal in the steam and the flavour. Cook for 1-1 1/4 hours until the chicken juices run clear when the thickest part of the thigh is pierced with a skewer or knife.

P1020804Serve the chicken with the garlic, accompanied by steamed broad beans and spring onions.


Spicy sausage and cheese tortilla

Posted: January 31, 2016 by nietize in Eggs, Pork, Spanish
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From Spanish by Pepita Aris
Serves 6




5 tablespoons olive oil
6 ounces chorizo sausage, thinly sliced
1 1⁄2 lbs waxy potatoes, thinly sliced
2 Spanish onions, halved and thinly sliced
4 extra large eggs
2 tablespoons chopped fresh parsley, plus extra to garnish
1 cup grated manchego cheese or 1 cup other hard cheese
salt & fresh ground pepper


Heat 1 tbsp of the oil in a 8-inch non-stick frying pan and fry the sausage until golden brown and cooked through. Lift out with a slotted spoon and drain on kitchen paper.

Add a further 2 tbsp oil to the pan and fry the potatoes and onions for 2-3 minutes, turning frequently (the pan will be very full).


Cover tightly and cook over a gentle heat for about 30 minutes turning occasionally, until softened and slightly golden.


In a large mixing bowl, beat together the eggs, parsley, cheese, sausage and plenty seasoning. Gently stir in the potatoes and onions until coated, taking care not to break up the potato too much.

P1020782.JPGWipe out the pan with kitchen paper and heat the remaining 2 tbsp oil.

Add the potato mixture and cook, over a very low heat, until the egg begins to set. Use a metal spatula to prevent the tortilla from sticking and allow the uncooked egg to run underneath.


Preheat the grill (broiler) to high. When the base of the tortilla has set, which should take about 5 minutes, protect the pan handle with foil and place the tortilla under the grill until it is set and golden.


Cut into wedges and serve garnished with parsley.