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Spiced duck leg salad, orange and pomegranate

Spiced duck leg salad, orange and pomegranate

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Strawberry pavlova

Strawberry Pavlova

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Pimm's

Pimm′s

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Cocktail time!

Mandarin Mojito

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Spiced duck leg salad, orange and pomegranate

Spiced duck leg salad, orange and pomegranate

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INGREDIENTS

For the duck marinade:

6 duck legs

100g sugar

100g sea salt

6g Chinese 5 - spice powder

½ thinly sliced orange

.

To cook the duck legs:

6 cured duck legs, washed for 10 minutes

500g duck fat, or oil - enough to totally submerge the duck legs

2 bay leaves

1 tsp black peppercorns

Parsley to finish

.

For the orange dressing:

250g fresh orange juice

5 orange zests

15g caster sugar

50ml white wine vinegar

200ml vegetable or sunflower oil

50ml fresh orange juice to let down if needed

.

To finish:

Salad leaves – your choice, we used rocket

4 figs – quartered

1 orange

1 pomegranate

METHOD

Serves 6:

For the duck marinade:

 1.  Mix all together except the duck legs.

2.  Rub mix all over the duck legs and place into a tray, cover with cling film and keep in the fridge for 8 hours covered.


To cook the duck legs:

1.  Heat oven to 150°C.

2.  Wipe the duck with kitchen paper and pat dry.

3.  Put the duck in a 15cm pan and cover with the oil or duck fat.  Add the bay leaves and peppercorns and place in the oven and cook for about 4 hours with the pan lid on. 

4.  You are looking for the meat to be falling away from the bone if gently pressed with a spoon.

5.  Take out the oil, place on plate and cover with cling film, allow to chill for 30 minutes.

6.  Remove the cling film from the plate and gently pull the thigh bone out, now shred the meat making sure to remove the skin, put onto a plate into the fridge to cool down and firm up.  Meanwhile make the orange dressing (see chef’s tip).


For the orange dressing:

Chef’s tip: This dressing needs to be made enough in advance that it has time to cool before serving and can be made up to 2 weeks in advance and stored in the fridge.

1.   Gently simmer 250g of orange juice, zest and sugar to reduce to approximately 100ml. 

2.   Slowly add the white wine vinegar and oil to the reduced orange juice mix whilst blending with a hand blender until it emulsifies and becomes thicker

3.   If it has become too thick you can add what you need of the additional 50ml of orange juice to loosen the consistency.


To finish:

1.  Place the duck in a pan on a medium heat with some of the dressing and warm. Dress the salad leaves (reserve a little to dress the figs) and place on a board, place the cooked duck meat around, finish with the figs dressed in the dressing, scatter with the chopped orange and pomegranate seeds.  Season to taste.

 


Strawberry pavlova

Strawberry Pavlova

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INGREDIENTS

For the pavlova:

120g egg white

240g caster sugar

5g corn flour

10ml white wine vinegar

.

For the lime cream:

600ml cream

60g icing sugar

Zest of 2 limes

Juice of 1 lime

6 leaves mint chopped

.

For the macerated strawberries:

500g strawberries

2 lime zest and juice

70g sugar

METHOD

Serves 12 - Individual nests


Equipment    bowl, whisk, piping bags, baking tray, electric mixer


For the pavlova:

1.  In an electric mixer whisk the egg whites to a medium peak, sprinkle in one third of the sugar and continue whisking for another 2 minutes.

2.  Add another third of the sugar and whisk for another 2 minutes, finally add the remaining sugar and give a final 2 minutes whisking. 

3.  Add the corn flour and white wine vinegar and whisk to incorporate. 

4.  Put the mix into a piping bag, and put some grease proof paper on to baking trays, draw a 10cm circle 12 times.  Pipe the mix into the circles starting from the middle of each circle, make sure the bag is touching the paper allowing it to spread out to the edge of the circle and then lift up to a point.

5.  Bake at 150°C for 30-40 minutes then leave to cool in the oven for a further 45 minutes with the oven off to dry the mixture, best to leave overnight.


For the lime cream:

1.  Place all the ingredients into a bowl and whisk until a soft peak is formed.

2.  It wants to just hold in the whisk and if it drops into the mix and holds a peak is good to put into piping bag.


For the macerated strawberries:

1.  Cut the tops off the strawberries, then cut in half and place into a bowl.

2.  Zest the lime and then squeeze the juice onto the strawberries.

3.  Sprinkle over the sugar and mix well. Allow to sit for 1 hour.

To serve:

Remove the top of each meringue and fill with the lime cream and then the macerated strawberries and juice. Put the top back on and dust with icing sugar

Pimm's

Pimm′s

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INGREDIENTS

8 strawberries

2 oranges

A bunch of mint leaves – use what you wish

Cucumber slices – we use about a quarter of a cucumber

Ice cubes

200ml of Pimm`s No.1

320ml of lemonade

METHOD

The quintessential British summer drink, not just for Wimbledon fortnight!


1. Cut strawberries, cucumber and orange

2. In a jug add ice, Pimm's No.1, all the fruit and top up with lemonade

3. Stir and serve

Cocktail time!

Mandarin Mojito

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INGREDIENTS

1 mandarin (half to be crushed and half for the garnish)

2 sugar cubes

8 mint leaves plus a little bunch for the garnish

45ml of white rum

15ml of mandarin liquor

Half a lime – juiced

Crushed ice

50/60ml of soda water

METHOD

A twist on the classic Mojito. Possibly perfect on most days, but particularly perfect, on a gorgeous sunny day!


1. Cut half of the mandarin in small wedges and crush it with sugar and mint

2. Add rum, mandarin liquor and lime juice

3. Add crushed ice 

4. Top up with soda water 

5. Stir it and garnish with two slices of mandarin, a bunch of mint and straws


Tip: Don't muddle the mint too much or it will become bitter.