Recipes
Winter Warmers
12 May 2010
Chicken stock
Rinse the chicken carcus and place in a large pot covered with cold water. Add a halved onion, a roughly chopped carrot, stick of celery, 2 bay leaves and a sprinkle of whole peppercorns.
Bring to the boil & simmer for 1/2 hr. Turn off the heat and let cool before straining and placing in fridge. Once cooled in the fridge remove the solidified fat from the top. Freeze into ice cube trays or use within 5 days.
Slow cooked lamb shank
12 lamb shanks
1 onion chopped
4 roasted garlic cloves
½ cup fresh herbs (thyme, rosemary)
1 Leek (white only)
1 cup baby olives
½ cup white wine
2 cups chicken stock
Plain flour
3 tbls olive oil
Pinch sugar
Seasoning
Lightly flour the shanks, seal in oil, season and add herbs. In the same pan once shanks have been removed add garlic, onions, leeks and sweat off, add olives, seasoning and pinch of sugar. Deglaze the pan with either verjuice or white wine, add stock and simmer for 5 mins. Pour over the lamb,cover and roast in oven 200 c for 1.5 – 2 hrs.
Braised duck
12 duck legs (2 per person)
1 tbls butter
1 tbls olive oil
1 cup chicken stock
2 tbls duck fat
1 tsp cinnamon
1 star anise
1 carrot
1 cup Asian vegetables
1/4 cup white wine
2 cups chicken stock
seasoning
thyme
Melt the butter & oil until foaming.
Seal the duck legs on both sides then place in a baking tray with the stock & duck fat, cinnamon & anise.
Bake for 1/2 hour in 180º oven.
Saute the roughly chopped carro & vegetables in a little butter.
Deglaze the pan with the wine & stock.
Add the seasoning & thyme.
Place the duck legs in a clean tray on top of the cabbage mixture.
Top with glad bake then foil & bake in 180º oven for a further 45mins – 1 hr.
Boullangere potato
Finely slice some peeled potato & place in a buttered pan.
Add some roasted garlic, sliced escallots & enough stock to half cover the potatoes & season.
Add a few drops of truffle oil if desired.
Bake in a 200º oven, uncovered, until the potatoes are soft, about 45 mins.
Sweet potato mash
100g butter
4 whole roasted garlic
4 large sweet potato, peeled & sliced
500 ml cream
Place knobs of butter & garlic in a baking tray & place sweet potato on top.
Season with salt & pepper & pour in enough of the cream to almost cover the sweet potato.
Bake in a 200º oven until the sweet potato is soft.
Blend in a food processor until smooth.
Pork belly braised
Score the pork skin & rub a little oil & salt into the skin.
Make a mirapoix by sauting some garlic, ginger, onion, galangal in oil. Add cardamon, chilli, 5 spice, anise, cinnamon & mirin.
Place the mirapoix in a baking tray & place pork on top- skin side up.
Bake in a 180º oven for 2 hours.
Pull pork out and cover with a tray. Press down with some weights.
Let cool like this for 4 hours.
When ready to serve, place back in the oven to crisp up the skin for 20 mins.
A rich winter fish pie
300g blue eye
½ onion
½ leek
2 cloves garlic
200g butter
200g plain flour
1 cup mushrooms
seasoning
fresh herbs
splash pernod
splash white wine
splash milk
300ml chicken stock or water
50g parmesan
Butter puff pastry
Cut 1 inch chunks of blue eye & place into a baking tray with some oil & white wine. Cover with foil & bake for 5-10 mins.
Chop onion. leek, garlic, chopped mushrooms, saute in a pan with butter.
Add some fresh herbs (optional), pepper, salt.
Add flour & cook for a few mins.
Add pernod & white wine.
You may need to add a little water or stock to stop it sticking on the base, then add the remainder of the stock.
Once thickened add the parmesan.
Place the fish in a ceramic 200ml dish the top with the sauce then the pastry top. Brush with egg wash and bake until golden -20 min
Poaching syrup for Winter fruit compote
2 cups water
2 cups brown sugar
1 cup honey
4 star anise
4 cinnamon sticks
pears
Place all the ingredients in a pot & bring to the boil before adding the peeled pears.
If unripe will need about ½ hr in simmering syrup.
Leave in poaching syrup to cool.