Real Men Make Their Own Quiche
Originally I was going to make this for lunch but when I realised it was already midday it turned into a dinner instead and I’m sorry it’s another zucchini recipe but they’re in season.
Spanish Goat and Asparagus Risotto
If you haven’t had goat before it’s very similar to lamb in both how you cook it and how it tastes although it’s a lot leaner and sweeter meat than lamb, cheaper too. The recipe I made with one of the steaks is a quick marinade with a spanish twist to it with some lemon. It only needs an hour in the fridge too. I wanted to make a pilaf to go with this but I only had arborio rice so a quick risotto it was. I’ve made that here before so I won’t go into it again today and obviously, if you can’t find goat, just use lamb.
Pasta Salad with Broad Beans, Pancetta and Fetta
I ended up with a pasta salad, a quick trip to The Deli for some pancetta and everything was go. Straight forward and only taking 15 minutes I had dinner. Coming into summer it’s great the next day for a picnic once the flavours have mingled even more.
Bacon and Egg Slice
My mum used to make this with puff pastry and no spinach. Puff pastry would have been nice for the flaky top but the short-crust I used still worked.
Orange Stuffed Chicken Marylands with 5-Spiced Carrots and Beans
Orange Stuffed Chicken Marylands with
5-Spiced Carrots and Beans
Boston Baked Beans
Boston Baked Beans - Serves 2-4
250 grams of cannellini beans
1 teaspoon of mustard powder
2 tablespoons of red wine vinegar
2 tablespoons of maple syrup
1 tin of tomatoes
150 grams of pork speck
1 onion, roughly chopped
4 cloves
1 bay leaf, torn
Salt and pepper
Heat oven to 180ºC. Soak the beans overnight. In a large saucepan,
fry the onion, speck, cloves and bay leaf until the onions are
transparent. Add everything else except the beans and simmer for 10
minutes to reduce the liquid a little.
Drain the beans and add. Put a lid on the saucepan and bake for
three hours, stirring occasionally. Serve.
Zucchini Ribbon Pickles
Frankly, even though the other dishes tasted good they all looked pretty average in the pictures so with the one final zucchini I had left I dug around and found, via The Kitchn, a Martha Stewart recipe for zucchini ribbon pickles. I hadn’t made these things for years! Perfect. I scaled down the recipe quite drastically since I only had one zucchini left but here’s my take on it, scaled back up for you.
UPDATE: Jeanne has posted the roundup of this month’s theme. Thanks again Jeanne. I love Joanna from The Passionate Cook’s Courgette and Thyme Croustades with Parmesan Cream. Yummo.
Zucchini Cannelloni with Brie Stuffed Zucchini Flowers
It also gave me a chance to break out the Multix piping bags I picked up ages ago. They worked a treat. If you don’t have use for a professional piping bag I’d highly recommend them even thought there are only 5 bags in a pack.
Ricotta and Zucchini Cannelloni with
Brie Stuffed Zucchini Flowers
Ricotta and Zucchini Cannelloni with Brie Stuffed
Zucchini Flowers - Serves 2
2 Zucchinis
250 grams of ricotta
Salt and Pepper
12 cannelloni tubes
1 tablespoon of butter
1 tablespoon of flower
1 cup of milk
1 teaspoon of nutmeg
20 grams of gorgonzola
50 grams of grated parmesan
½ cup of tomato based pasta sauce
100 grams of mozzarella
4 zucchini flowers
50 grams of brie
1 egg, beaten
½ cup of breadcrumbs
Sunflower oil for frying the zucchini flowers
Heat oven to 170ºC. Grate the zucchini and press out as much of the
liquid as possible. Mix it in with the ricotta and add salt and
pepper to taste. Spoon into the piping bag and fill the cannelloni.
Place into an oven tray that will hold them without too much extra
space. I ended up using a bread tin.
In a saucepan, melt the butter until bubbling then add the flower.
Whisk for about 10 minutes so that the gluten cooks and the flour
doesn’t catch on the pan and burn. Slowly add the milk in about
tablespoons until a paste forms. Add the remaining milk and whisk
to smooth. Add the nutmeg and cheeses and stir until melted. Spread
evenly over the cannelloni. Pour over the tomato pasta sauce and
then grate the mozzarella over the top. Bake in the oven for 20-30
minutes until the cheese has browned. Take out and allow to cool
slightly.
Heat the sunflower oil to 200ºC. Cut the brie into four cubes and
stuff inside the zucchini flowers. Dip the flowers into the beaten
egg and then into the breadcrumbs. Fry until golden and serve.
Artichoke & Zucchini Flowers
I made a couple of zucchini flowers to go with it. They were pretty nice but next time I’ll make a lighter batter or crumb them.
Stuffed Artichoke & Zucchini
Flowers
Stuffed Artichoke & Zucchini Flowers -
Serves 2
Artichokes:
2 globe artichokes
¼ cup of vinegar
2 cups of cold water
1 cup of bread crumbs
2 tablespoons of chopped fresh parsley
lemon zest from one lemon
2 anchovy filets
Salt and pepper
1 tablespoon of olive oil
Zucchini Flowers:
4 zucchini flowers
1 tablespoon of ricotta
2 anchovy filets
Salt and pepper
1 cup of flour
¼ cup of ice water
Sunflower oil for frying
Pre-heat your oven to 160ºC. In a bowl, mix the vinegar and water
and put aside.
Cut the stems of the artichokes, pull off the outer leaves until
the softer inner leaves are visible and slice off the top half of
the globe, just above the widest point. Dip the artichokes in the
water to stop them from blackening. Open up the inner leaves of the
artichoke and using a teaspoon, scoop out the fluffy choke, making
sure you get all of it. Once done, put the artichoke back into the
water until ready to bake.
Mash the anchovy filets and mix in the breadcrumbs, parsley, lemon
zest, salt and pepper. Stuff the centre of the artichokes with the
mix and press the remaining mix in between the leaves. Place on an
oven try and bake for 45 min to an hour.
For the zucchini flowers, mix the anchovy and ricotta together and
season with salt and pepper. Gently open the flower and stuff the
cheese mix inside, being careful not to over fill it. The
yellow/orange parts of the petals should be able to be twisted
around the filling to close it in.
When the artichokes are ready, heat enough oil in a saucepan so
that it will cover the flowers when they’re fried. Mix the flour
and ice water together, dip a flower into the batter so it’s
lightly covered then fry until just turning golden. Drain on paper
towel and repeat with the other flowers. Serve immediately.
BBQ'd Piri-Piri Chicken
I made all of the sauce, but only cooked half of the chicken since it was just me after all, a quarter for dinner and the other quarter for lunch the next day. Even though I have a charcoal BBQ, I don’t have a rotisserie so I just turned it once in a while with some corn and a sweet potato next to it. A little bit of bacon didn’t hurt either!
It’s damn tastier, and healthier than Oprorto and that’s saying something coming from me.
Charcoal chicken
with piri piri
sauce
1 whole chicken
Marinade: 8 cloves garlic, crushed Pinch salt Juice of 2
lemons 1 tsp bay leaf powder 2 tsp paprika 2 shots scotch whisky
(80mls) 2 tbsp very soft butter 1 whole chicken Rock salt Piri
Piri Sauce: 10 – 12 birdseye chillies, chopped finely (medium
size, medium heat) Pinch salt Juice of ½ lemon 100mls olive oil 2
tbsp garlic powder (not crushed garlic as the mixture will be too
runny) Mix all ingredients into a thickish dipping sauce.
Mix all ingredients for marinade together. Prepare chicken – trim
away excess fat. Then use a sharp knife or kitchen scissors to cut
the chicken through the breastbone. Open out, turn over and flatten
by pressing down with your hand along the backbone. Make a small
cut under each wing to help it flatten further. Make several
incisions in the flesh with a sharp knife. This will allow the
flesh to absorb the marinade and allow fat to drain. Prick all over
with a large fork. Brush both sides with the marinade and sprinkle
with rock salt. Cover and marinate in the fridge for 30 – 45
minutes. Cook over a charcoal BBQ (or any hot grill if you don’t
have a BBQ) turning frequently and basting continuously with the
remaining marinade until both sides are golden brown –
approximately 30 minutes. Cut the chicken into pieces with kitchen
scissors and brush with Piri Piri sauce.
Spiced Lamb Pistachio and Beetroot Salad with Orange Dressing
Spiced Lamb with Pistachio and
Beetroot Salad with Orange Dressing
The lamb itself was tender and cooked to just pink with a brilliant
sumac based spice rub and the orange and honey in the dressing
balanced out the beetroot. A bit of cumin in the dressing tied it
in with the lamb and a bit of honey did the same for the
yoghurt.
Spiced Lamb
Pistachio - Serves 2
2 lamb back-straps
2 garlic cloves
2 tablespoons of olive oil
½ tablespoon of coriander seeds
1½ tabelspoon of cumin seeds
1½ tabelspoon of allspice
2 tabelspoon of sumac
¼ cup of shelled pistachios, crushed
Mint Yoghurt
½ cup of yoghurt
1 tabelspoon of finely sliced mint leaves
½ tabelspoon of honey
Beetroot Salad with Orange Dressing
1 beetroot, diced
1 potato, diced
½ cup of grated carrot
½ tabelspoon of fresh ground cumin seeds
1 teaspoon of orange zest
juice of 1 orange
½ tabelspoon of honey
2 handfuls of salad leaves
Starting with the beetroot salad; steam the beetroot for about an
30-45 minutes or until it’s fairly tender but still has a bit of
resistance. Add the potato and carrot and continue to steam until
all is tender and the tip of a knife has no resistance left to it.
Toss through the salad leaves and put aside until serving. Mix the
remaining salad ingredients into a bowl for the dressing.
For the mint yoghurt, mix it all together. Put aside until
serving.
Lamb. Toss the lamb, garlic and oil together and stand to marinade
for two hours. Grind and mix the spices together. Once the lamb has
marinaded for the set time, rub the spice mix all over the meat and
fry or bbq on medium-high for 5 minutes each side. Take the lamb
off the heat and wrap in foil for 8-10 minutes to rest.
Dress and plate the salad. Slice the lamb back-strap on the
diagonal and plate. Sprinkle with the pistachios and drizzle around
the mint yoghurt.
Roast Tomato and Risotto Soup
Roast Tomato and Saffron Risotto
Soup
Roast Tomato and Risotto Soup - Serves
2
6 ripe tomatoes
1 onion
1 capsicum
2 bay leaves
6 sprigs of thyme
6 cloves of garlic
1 Tablespoon of olive oil
1 Liter of stock (I used rabbit)
2 cups of leftover
risotto
Pre-heat your oven to 170ºC. Into a roasting pan, slice the
tomatoes and capsicum in half and the onion in quarters. Add the
herbs and spices and a dash of olive oil and toss them all together
to coat. Roast in the oven for about an hour or until the tomatoes
have dried and started to caramelize.
In a saucepan, heat the stock to boiling and add in the roasted
vegetables (remove the bay leaves). Heat the roasting tin over the
stove and when it’s started to simmer, splash in some of the stock
and deglaze the pan. Scrape up all of the juicy bits and add them
into the pot with the stock. Simmer for 10 minutes then whizz up
with a stick mixer or a blender until it’s a little your preferred
texture (I like mine thick, thin out with more stock if you
want.
EIther, re-heat the risotto in a frying pan and spoon into your
soup bowl and pour around the risotto, or add the risotto to the
soup and mix through to re-heat before serving.
Saffron and Pea Risotto with Pancetta Scallops
I’ve made saffron risotto a couple of times before but I’ve never been satisfied with the yellowness of the end result. In magazines and on TV it’s always almost fluorescent yellow but today it seemed to come out just about right. I guess I used twice as much saffron as usual and let it steep into the stock before I cooked it into the rice.
Fresh Pea and Saffron Risotto with
Scallops cooked with Pancetta
Saffron and Pea Risotto with Pancetta
Scallops - Serves 2
2 liters of fish stock (or vegetable)
1 teaspoon of saffron threads
½ white onion, diced
1 Tablespoon of butter
1 cup of arborio rice
½ cup of fresh peas
2 rashers of pancetta (or bacon)
10 scallops (or prawns, lobster etc)
Bring the stock and saffron threads to simmering point. Fry the
onion in the butter until it’s translucent and add the rice. Fry
until the rice has turned white and one ladle at a time add the
stock and stir until the stock has been absorbed. Continue until ¾
of the stock has been used and the rice has begun to soften.
In a separate pan, fry the pancetta until crisp and the fat has
rendered, do not discard the fat from the pan. Dice the pancetta
and add that along with the peas into the risotto. Continue adding
the stock until the risotto is cooked through.
In the same pan as the pancetta was fried, add the scallops and fry
for one minute each side or until the surface is caramelized and
the flesh has turned opaque.
Pile the risotto on a plate and scatter with the scallops, or if
you’re feeling a little wanky, shape the risotto in a ring then
arrange the scallops around the edge.
White Degustation and the Hilton Auckland
The second night I stayed I went to White, the hotel’s restaurant with Italian chef Cristiano De Martin running the show. You can see his European training and years of dedicated practice in the way every dish was executed, starting with the produce then preparation and cooking then finally the presentation. De Martin’s dedication to his food extends to joint venture called Homegrown with NZ primary producers to source the best ingredients. I can’t see any losers here, especially as I get presented with my first course.
The Assistant Manager (who did an amazing job all night) disagreed with the chef on his choice of wine for a number of dishes and I either saw her point or agreed completely. This time I only saw her point. She gave me some of the listed wine, a Cloudy Bay ‘08 Sauvignon Blanc, and the wine she thought was best, a Brancott ‘07 Sauvignon Blanc, both from the Malborough. I’m sorry to say I wouldn’t have said either were a perfect match but then I can’t say what would have been either. The Cloudy Bay was good at balancing the glaze and pancetta but destroyed the apple and scallop where as the Brancott was obliterated by the fat. Given the focus of this dish was scallops, not pancetta I’d have erred on the side of caution and taken the Bancott as the manager suggested.
All in all, I really quite enjoyed visiting (and not as their guest, this was fully funded by The Red Whisk). Next time I visit Auckland I’m going to have to stay at the Hilton again. As far as international standards go the Hilton here is above the average. Sure there are some things that could be done better but they’re probably not going to be picked up or worried over by your average consumer. As for the restaurant, the service of the assistant manager scored herself a very generous tip for her friendly yet professional service keeping the person dining alone who didn’t bring a book to read company, her generosity in pouring wine and offering not only and alternative to the listed wines, but both!
Hilton Auckland and White Restaurant
Princess Wharf. 147 Quay Street
Auckland. 1010
NEW ZEALAND
The Daily Grind @ The Peppermill Cafe
Peppermill Café, Milsons
Point
At a recent contract I went out myself and failed miserably picking
the Kirribilli Village Café and Restaurant. I tried their steak
sandwich and it was just awful, chewy, tasteless and very
overpriced. $25 off for the sandwich and a coffee. That’s when I
asked. The team I was working with and I went around the corner to
The Peppermill Café in Milsons
Point, their coffee is a little to be desired considering it’s
Campos Coffee, but it
almost always seemed burnt but the service and food was always
pretty good.
The first day I went I was recommended their regular special, a
chicken and leek pie. Not what I expected in the presentation
department but it was tasty. An individual baking dish with mashed
potato on the bottom, a regular chicken and leek filling and a
square of golden puff pastry balanced across the top. Almost every
day since then I went to Peppermill for either lunch or breakfast,
often for both. When I had breakfast, brunch, or afternoon tea, I’d
pick up a smoked salmon, ricotta and avocado croissant, the
combination of the soft buttery pastry and the oily smokiness of
the salmon was a winner.
Smoked Salmon Croissant @ Peppermill
Café, Milsons Point
They serve an all day breakfast here,
and the majority of the menu was based around breakfast but almost
as often as I’d see someone have a burger I saw someone else have
either the pancakes or french toast, both served with either bacon
and maple syrup or a mixed berry compote. Delicious stuff and well
worth a try if you want a bit of extra energy before hitting either
the Kirribilli or North Sydney Markets one weekend (I worked
weekends too). The beef burger is nice, standard fare, but the
chicken burger was the winner, chicken, bacon, avocado. Damn
tasty.
It’s also licensed and they won’t pass judgement if you have a
Bloody Mary on a Monday!
Chicken & Bacon Burger @
Peppermill Café, Milsons Point
The Peppermill Café
30 Glenn Street, Milsons Point (map)
Monday to Friday 7am to 6pm
Saturday and Sunday 8am - 4pm
T: (02) 9954 1444
F: (02) 9954 1444
www.thepeppermillcafe.com.au
The box! The box!
The first thing you notice once you’ve moved the box into the kitchen isn’t the volume of food, the convenience or even the value for money, it’s the sweet smell that almost overwhelmes you as you break the seal on the box and lift the lid. It really is amazing stuff in there. As you can see below you can get everything from a whole rockmelon, an egg plant, green beans, sugar snap peas and a bag of baby spinach, salad leaves and a whole lot more.
Box Fresh Delivery
I’ve done a comparison and even if you
disreguard the fact that this is restaurant quality food, you can’t
get this amount of food for less than the $49 expecially if you
want it delivered. Coles Online for example was $95! On top of the
fruit and veg, you can also pick up a good selection of cheese,
jams and even a meat tray from Hudson meat. Give them a go.
This weeks box had all sorts of fun stuff:
Vine ripened tomatoes
Broccoli
Green Beans
Potatoes
Red Onion
Brown Onion
Avocado
Ginger
Green Chilli
Garlic
Corriander
Mint
Parsley
Carrots
Field Mushrooms
Egg Plant
Sugar Snap Peas
Baby Spinach
Mixed Salad Leaves
Red Capsicum
Kiwi Fruit
Carela Pears
Fuji Apples
Oranges
Bananas
Rockmelon
Lemon
Snapper with Red Pepper Sauce with Been and Pumpkin Salad
Oh, and I really appologise for calling capsicum ‘red pepper’ but the name didn’t sound right otherwise.
Snapper with Red Pepper Sauce with
Been and Pumpkin Salad
Snapper with Red Pepper Sauce with Been and Pumpkin
Salad - Serves 4
2 red capsicums (peppers), sliced
½ a white onion, sliced
½ cup of white vinegar
½ cup of water
2 garlic cloves, crushed
2 teaspoons of dried oregano
500 grams of green beans, topped and tailed
250 grams of pumpkin
2 fresh tomatoes, sliced and seeded
100 grams of sun-dried tomatoes, sliced
1 tomato, sliced and seeded
2 teaspoons of sesame seeds
4 snapper fillets
Salt and Pepper
Olive Oil
Put capsicum, onion, vinegar, garlic, water a couple of the
sun-dried tomatoes and oregano in a saucepan and simmer on a very
low heat for 15 minutes or so. When the capsicum is very soft, mix
it up with a stick mixer until smooth. Keep the sauce warm until
you’re ready to serve (it makes a great pizza sauce too).
Steam the pumpkin until just tender, remove and steam the beans
until crisp. Mix in the remaining sun-dried tomatoes, sesame seeds
and a little olive oil.
Heat a grill to a medium-low temp and season the fish with salt and
pepper, drizzle with olive oil. When the grill is warm put the fish
under and grill for about 15 minutes, until the fish is firm to
touch but still moist.
Psychedelic Parsley Hummus
Parsley Hummus
Parsley Hummus -
Makes 2 cups
1 clove of garlic
½ cup of parsley leaves, packed
1 tin of chickpeas
¼ cup of sour cream
3 tablespoons of tahini (ground sesame seeds)
2 tablespoons of sesame seed oil
1½ teaspoons of lemon zest
1½ teaspoons of ground cumin
1½ teaspoons of sea salt
¼ teaspoon of cayenne pepper (I subbed tabasco)
Put everything in a food processor, blend until smooth.
Fried Wild Rice with Crispy Duck
0900 Breakfast with Puppet
1100 Orthopantograph (full mouth dental x-ray)
1200 Optometrists Appointment
1400 Meeting with new employer
1530 Pick up remaining belongings from existing employer
1600 Pick up washing from laundromat
1700 Hardware store - new light bulbs
1730 Clean kitchen
1900 Cook dinner
2000 Clean kitchen again
2030 Blog about dinner
So with that schedule, I wanted something quick and easy for dinner and with left over crispy skinned duck in the fridge and a packet of wild rice in the cupboard a jazzed up fried rice was great choice. Simple and easy and best of all, using those little bits of stuff you’ve got laying around.
Fried Wild Rice with Crispy
Duck
Fried
Wild Rice with Crispy Duck -
Serves 2 as a main, 4 as a side
2 eggs
2 cups of wild rice
2 cups of cooked duck, shredded
4 rashers of bacon, diced
½ cup frozen stir-fry veg (or peas, carrots, corn etc diced)
1 cinnamon stick (optional)
1 star anise (optional)
Whisk the eggs together and fry in a wok, swirling around to create
a thin omelette. Turn the omelette out and dice.
Cook the rice and leave to cool.
Fry the spices, duck and bacon until the bacon is crispy, add the
vegetables and fry until almost cooked and add the rice. Fry until
the rice is loose and not clumping any more, add the egg and heat
through. Serve.
His Name Was Robert Paulson
Jack (Ed Norton) and Bob (Meat Loaf) at support group in Fight
Club
I was considering calling this post “My Meatloaf has Bitch Tits”
but that doesn’t really portray the damn fine tasty meatloaf that I
made tonight. I know it’s a bit of a tenuous link but Meat Loaf
played the character Robert Paulson, the guy with bitch tits that
Jack meets at his testicular cancer support group... With torn off
pieces of fresh buffalo mozzarella and sun-dried tomato this
meatloaf really is a notch above what you’ve probably ever
considered a meatloaf could be.
The original recipe for this meatloaf comes from Mario
Batali’s father (via Epicurious), which might explain Mario’s
own bitch tits. The entire loaf, if made as directed weighs in at
2-3 kg! I intended to make half of this but I wasn’t paying
attention when I went to buy the ingredients and bought enough to
make the full recipe, luckily meatloaf can be frozen well. Sort of
like Meat Loaf’s assets. I
cheated a little in this recipe, David Jones had some great looking
beef rissoles that had onion, carrot, parsley and a few other bits
already mixed through in what looked about the right proportion so
I bought that instead of just plain minced beef. For a little more
vegetable matter in a meal that will be almost entirely meat I made
some balsamic roast vegetables to go along side - just baby
carrots, red onion, parsnip etc tossed with some olive oil and a
splash of balsamic and roasted along side the meatloaf for the last
half hour.
Beef and Italian Sausage Meatloaf
with Sundried Tomatoes and Mozarella
Beef and Sausage Meatloaf - Serves 8 or
more
1kg of lean beef mince
500g of buffalo mozzarella, torn into pieces
500g of italian sausage, cases removed
2 cups of chopped fresh basil
2 cups of fresh breadcrumbs
1 medium onion, chopped
1 cup of sliced sun-dried tomatoes
5 garlic cloves
1½ tablespoons of dried oregano
2 teaspoons of salt
2 × ½ cup of tomato sauce
3 eggs
½ cup of dry red wine
Pre-heat your oven to 190ºC. Thoroughly mix all of the ingredients
together in a bowl except one of the half cups of tomato sauce.
Mould into a loaf shape and place in a loaf tin and even out the
surface. Brush on the remaining tomato sauce. Bake in the oven for
about an hour and fifteen minutes or until a meat thermometer
reaches 70-75ºC at the centre of the loaf.
Beef and Broccoli Satay
The book itself is split between things you’ll find in the cupboard, fridge or freezer and is really well cross referenced eg: “Peanuts also used in recipes on pages, 18, 21, 36...”.
The curry, which I renamed a satay wasn’t bad but it could have used a bit of fresh lime juice over the top to give it the salty/sweet/sour flavour combination that thai cooking is famous for.
Beef and Broccoli
Satay
Beef and Broccoli Satay - Serves 2
500g Rump Steak, cut into strips across the grain
2 tablespoons of red curry paste
2 tablespoons of peanut butter
½ peanuts
1 tin of coconut milk (or cream thinned with water)
1 cup of broccoli foretts
1 cup of sliced red capsicum
1 lime cut into wedges
2 cups of cooked jasmine rice to serve
corriander to garnish (optional)
In a very hot wok, fry the beef in batches until it’s brown all
over and set it aside.
Add the red curry paste to the wok and fry for a minute until it
becomes fragrant. Keep stiring it or else it’ll burn. Add the
peanut butter, peanuts and the coconut milk and simmer until the
sauce has reduced by half. Add the broccoli and capsicum and simmer
until tender. Mix the beef back in and simmer for a minute until
the beef is hot again.
Serve over rice and with a wedge of lime on the side to help cut
through the thickness of the sauce and to give it a bit of an extra
tang.
Duck with Roast Fennel and Berry Sauce
Duck with Roast Fennel and Berry
Sauce
Duck with Roast Fennel and Berry Sauce -
Serves 2
2 duck marylands
2 sprigs of rosemary
1 tablespoon of salt
1 fennel bulb
1 zucchini
1 tablespoon of olive oil
Salt and Pepper
¼ cup of frozen berries
In a mortar and pestle grind the salt and rosemary until they’re
mixed well. Coat the duck marylands well and leave to sit lightly
covered with plastic wrap until it’s ready to cook.
Pre-heat the oven to 160ºC. Slice the zucchini in half and the
fennel into 5mm slices. Drizzel with olive oil and season with salt
and pepper and spread out on a roasting tray and roast in the oven
until the fennel is soft.
After the fennel has been in the oven for about 30 minutes, add a
little olive oil to a frying pan at medium heat. Add the duck skin
side down and fry until golden, turn over and fry until the other
side is golden. Finish the duck in the frying pan in the oven for
15 minutes.
Take the duck out of the oven and rest. While the duck is resting,
add the berries to the frying pan and simmer until reduced. Strain
out any pips. Put the veggies on the plate, then the duck and spoon
over the berry sauce.