Archives

Duck legs with red,red,red cabbage

Duck legs with red,red,red cabbage
Print Recipe
Servings Prep Time
4 25 mins
Cook Time
2 hours
Servings Prep Time
4 25 mins
Cook Time
2 hours
Duck legs with red,red,red cabbage
Print Recipe
Servings Prep Time
4 25 mins
Cook Time
2 hours
Servings Prep Time
4 25 mins
Cook Time
2 hours
Ingredients
Servings:
Instructions
  1. Heat the oven to 160C/fan 140C/Gas 3. Put the duck legs in a large roasting tin and sprinkle with sea salt, freshly ground black pepper and the five spice powder. Put in the oven to roast for 2 hours.
  2. Prepare the vegetables. Thinly slice the red onion. Finely shred the red cabbage. Grate the ginger and chop the apple. When the duck has been cooking for 1 hour, spoon about 3 tbsp of the fat off into a large heavy based pan.
  3. Reheat the duck fat, add the onion and cabbage and cook briskly, stirring for a few mins until the onion and cabbage have started to soften. Add the cranberries, ginger, apple and cinnamon stick and stir well. Season with salt and pepper and add the sugar and vinegar.
  4. Bring to the boil, then reduce the heat to low, cover tightly and cook gently for 30 mins, stirring occasionally. if the liquid starts to dry out add a splash of water.
  5. When the duck has been cooking for 11/4 hours add the potatoes to the roasting pan and stir well to coat in the duck fat. Return the duck and potatoes to the oven for 45 mins.If there is too much fat in the pan spoon some off into a bowl to use another time for roasties. It will keep in a jar in the fridge for weeks.
  6. When the duck and potatoes are tender reheat the cabbage. Spoon someonto four warmed plates and top each with a duck leg. Add the potatoes around the cabbage and serve. Sprinkle with a little chopped parsley if you have it.
Share this Recipe
Powered byWP Ultimate Recipe

Farro and cauliflower pilaff with nuts and seeds

Farro and cauliflower pilaff with nuts and seeds
Print Recipe
Prep Time
30 mins
Cook Time
20-25 mins
Prep Time
30 mins
Cook Time
20-25 mins
Farro and cauliflower pilaff with nuts and seeds
Print Recipe
Prep Time
30 mins
Cook Time
20-25 mins
Prep Time
30 mins
Cook Time
20-25 mins
Ingredients
Servings:
Instructions
  1. Heat the oven to 190C/fan 170C/Gas 5.Spread the cauliflower florets and red onion in a shallow baking dish. Drizzle over 2 tbsp of the oil, a good sprinkling of salt and pepper and toss everything together. Roast for 20-25 mins, shakking halfway through until the cauliflower is just tender but not too soft.
  2. Tip the lentils into a large pan and cover with plenty of cold water(no salt) Bring to the boil, then reduce the heat and simmer for 10 mins. Add the farro and more water from the kettle if necessary and continue to simmer for a 10 mins until both the lentils and farro are just tender but still with a bit of bite. Drain well.
  3. Toast the cumin seeds in a small dry pan until they start to release their fragrance, then grind in a pestle and mortar. Add the juice of the lemon, the honey, salt and pepper. Add the remaining 3 tbsp of the oil and mix well.
  4. Toast the nuts and sunflower seeds in the same pan you used for the cumin seeds until they just start to catch a bit of colour. Tip onto a chopping board and roughly chop.
  5. Tip the lentils and farro into a large bowl and add the nuts and seeds, cranberries, capers , half the herbs and half the dressing. Mix well. Fold in the warm cauliflower and onion along with any pan juices and fold everything together well. Taste and add more seasoning if necessary.
  6. Divide between 4 dished plates and drizzle over the remaining dressing. Add a lemon wedge and dollop of yogurt on the side and scatter with the remaining herbs. Serve warm or cold.
Share this Recipe
Powered byWP Ultimate Recipe