Great Duck and Peas Recipe

INGREDIENTS

1 x 4-5lb (2- 2 ½ kg) duck
10 fl oz (275ml) giblet stock - made earlier with duck giblets, onion, carrot, peppercorns and celery
a bouquet garni made with sage, marjoram and thyme
1 large Webb or Cos lettuce
1lb (500g) podded fresh peas
2 eggs, yolks only
2 fl oz/55ml double cream
salt and pepper
1 lemon, juice only
a large handful of chopped mint

METHOD

* Prick duck all over with fork. This will help to release the fat.
* Put herbs into duck's cavity.
* Heat 2 tbspof olive oil in a heavy based casserole and brown the duck all over. If you do this slowly, it will release all the fat, so it can run out. Ladle some of the fat out of the pot and keep aside (wonderful for roasting potatoes.)
* When nice and brown, pop it breast side down in the pot, cover with stock and simmer for 1 1/2 hours.
* When done, turn the duck over and add the lettuce which has been shredded and the peas, season and replace the lid and cook for a further 40 minutes.
* Take out the duck and carve or joint. Keep warm. Drain the peas and lettuce and put with the duck.
* If necessary, skim off any fat off the sauce, season. Mix yolks & cream in a basin and pour over half the stock. Mix well and then pour back into the rest of the sauce. Cook gently, but DO NOT boil.
* Add the lemon juice & the mint and then pour over the duck and serve.

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Spaghetti Carbonara Recipe

Fabulous!



INGREDIENTS

½ onion, chopped
2 tbsp olive oil
4 slices bacon, chopped
150ml/5fl oz double cream
2 eggs
handful basil, chopped
140g/5oz spaghetti

DIRECTIONS
* Soften the onions in a pan with the oil for two minutes.
* Add the garlic and bacon and fry for another 3-4 minutes.
* Add the cream to the pan and then the eggs.
* Cook the spaghetti according to the packet instructions and drain.
* Add the spaghetti to the pan with the sauce and stir through to coat the pasta.
* Stir in the basil and serve.

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Fantastic Chicken Balti Recipe

A great balti recipe!

INGREDIENTS

500g boneless chicken (cut into 1 inch cubes)
1 red and 1 green pepper (each cut into inch-sized squares)
8 tomatoes, finely chopped
2 green chillies, finely chopped (optional)
1 teaspoon red chilli powder
1 tablespoon fresh coriander, finely chopped
¼ teaspoon mustard seeds
1 teaspoon garlic paste
1 teaspoon coriander powder
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon garam masala powder
salt, to taste
2 cups water or chicken stock
4 tablespoons vegetable oil or ghee
1 medium onion, coarsely chopped
4 tablespoons coriander leaves, chopped


DIRECTIONS

* Heat oil or ghee in a large pan over medium heat. Add the peppers. Stir fry for a minute drain and keep aside.

* Add mustard seeds & let them crackle. Add the onions & fry until translucent in colour.

* Add tomatoes & cook for 5 mins, stirring, then add the coriander powder, chilli powder, cumin powder, salt and garlic paste and fry for further 2 minutes.

* Add the chicken pieces and stir fry for few minutes.

* Add water or chicken stock, bring to the boil, then cook on medium heat until chicken is done and gravy has thickened. Keep stirring in between.

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