Posted on April 7, 2017April 21, 2017 by Joe Deguara

Pan-fried Duck Breast with prunes and thyme

Luxurious duck breast topped with juicy prunes and sprigs of thyme

Prep Time : 30 Minutes

Cook Time : 30 Minutes

Duck Breast with prunes and thyme

Ingredients :

2 duck breasts

12 prunes

4 cloves of garlic, lightly crushed

8 sprigs fresh thyme

1 pinch salt, to taste

For the puree:

600 grm apples peeled and cut into pieces

150 grms celery, cut into pieces

100 grms prunes

1 tbsp oil

Directions :

Preheat the oven to 180 C

Place celery in a large ovenproof dish, add a little oil, mix it up and put it in the oven.

After 15-20 mins, when the celery is soft, add the apples and prunes, and bake for another 15-20 minutes.

Remove from the oven – cool for a moment and blend all the ingredients to a smooth mixture until it gets the consistency of puree.

Score the skin of the duck breasts (fat side) in a crosshatch pattern, and add salt to taste.

On a high heat pan put the duck breasts, fresh thyme in sprigs, prunes and whole cloves of garlic.

Put the duck breasts in the pan skin side down and let it sear until complete melting of the fat( the time depends on the thickness of fat and on the level of doneness one prefers). Next, flip the breast skin side up and fry from 8 to 12 minutes, depending on your taste.

If you are frying duck breast for the first time and are unsure, you can always cut off a bit of a breast and check the level of pinkness.

Take the breast from the pan, put in on aluminium foil and let it rest for approx. 3 minutes. Slice duck breast and arrange on a plate, serve with prunes from pan and fresh thyme sprigs and the previously prepared puree.

Posted on April 7, 2017April 21, 2017 by Joe Deguara

Maple Glazed Turkey Roast

A great way to make a flavorful turkey roast

Prep Time : 20 Minutes

Cook Time : 60 Minutes

Maple Glazed Turkey Roast

Ingredients :

Recipe makes 6 servings:

1 (1.4 kgs) boneless turkey breast roast (Skin On)

1/2 cup pure maple syrup, or more as needed

1 teaspoon liquid smoke flavoring (optional)

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon dried crushed thyme

1 pinch cayenne pepper

Directions :

Preheat an oven to 325 degrees F (165 degrees C)

Rinse the turkey, and pat dry with paper towels.

Mix together the maple syrup, smoke flavouring, paprika, salt, pepper, garlic powder,onion powder, thyme, and cayenne pepper in a bowl, stirring to combine well. Brush the syrup mixture all over the turkey roast.

Place the roast, skin side up, on a baking rack set in a roasting pan.

Roast in the preheated oven, basting occasionally, until the roast is golden brown and a meat thermometer inserted into the center of the roast reads 170 degrees F (75 degrees C).

Roasting time is about 1 1/2 hours. Wrap the roast in foil and let stand 10 minutes before slicing.

Posted on April 6, 2017April 21, 2017 by Joe Deguara

Roast Duck with Apple

Prep Time : 10 Minutes

Cook Time : 1 Hour 20 Minutes

Ingredients :

1 (approx 1.8 kg) whole duck

salt and pepper to taste

1 teaspoon poultry seasoning

1/2 tablespoon butter

3 tablespoon chopped onion

5 stalks celery, chopped

3 cups peeled, cored and chopped apple

3 cups cornbread crumbs

1 tablespoon olive oil

Directions :

Rinse duck and pat dry; rub with salt, pepper, and poultry seasoning

Melt butter in a small skillet over medium heat. Saute onion and celery in butter until tender.

In a medium bowl, combine with apple and cornbread crumbs. Mix together to make dressing ( if necessary, add a little water to moisten)

Preheat oven to 350 degrees F (175 degrees C)

Fill the duck`s cavity with dressing, and sew shut with kitchen twine. Rub outside of bird lightly with olive oil, and place in a shallow roasting pan or 9×13 inch baking dish.

Bake in preheated oven for 60 to 80 minutes, or until internal temperature of duck reaches 180 degrees F (80 degrees C.)

Posted on April 6, 2017April 21, 2017 by Joe Deguara

Roast Turkey

Prep Time : 30 Minutes

Cook Time : 2 Hours

Ingredients :

1 free- range turkey weighing approx. 4kg

salt and freshly ground black pepper

175 g unsalted or lightly salted butter

For the bread sauce :

450 ml full-cream milk

1 small onion

4 cloves

75-100g fresh white breadcrumbs

freshly grated nutmeg, to taste

40g butter or 2 tbsp double cream

cayenne pepper, for sprinkling

Directions :

Preheat the oven to 180C/350F Gas 4.

Check that you have not left the plastic bag of giblets lurking inside the bird. Put the turkey in a large, deep roasting tin. Season generously all over with salt and pepper and massage the seasoning into the skin.

Melt the butter in a large saucepan. Fold the muslin in four and lower it into the melted butter, pushing it in so that it soaks up virtually all the butter.

Lift out the butter-soaked muslin and lay it over the turkey, making sure that it completely covers the breast and upper thighs.

Pour about 300 ml (1/2 pint) of water into the roasting tin and slide it into the oven. Cook for approximately 3 hours 20 minutes, basting the bird approximately every 30 minutes with the pan juice.

Test that the turkey is properly cooked in just the same way as you would a chicken. Pierce the thickest part of the thigh with a skewer. If the juices run clear the the turkey is done. If they are pink, slide it straight back into the oven for a further 15 minutes before testing again and continue to do this until they do run clear.

Once it`s done, transfer the turkey to a large serving dish, discard the muslin and leave in a warm place to rest for at least half an hour. Cover with foil to stop the meat going cold.

While the turkey is cooking, make the bread sauce.

Pour the milk into a heavy-based saucepan. Stick the four cloves into the onion, add to the milk and bring very, very slowly up to the boil, so that the milk has plenty of time to absorb the flavours of the onion and the cloves.

Remove the onion and cloves and stir enough breadcrumbs into the milk to give a thick sauce. Season to taste with nutmeg and salt. Stir in the butter or cream, adjust the seasoning, then spoon into a warm serving bowl, sprinkle with a little cayenne pepper and place on the table. If making in advance, leave to cool, then cover with cling film and store in the fridge for up to three days. Reheat thoroughly before serving. Sprinkle with the cayenne pepper just before serving.

Posted on March 27, 2017April 21, 2017 by Joe Deguara

Fried Rabbit Liver

You might never have tasted rabbit liver or you may already be in love with it, either way I hope you enjoy this delicious and simple Rabbit Liver Recipe

Prep Time : 5 Minutes

Cook Time : 7 Minutes

Ingredients :

2 Rabbit Livers

1 Teaspoon Garlic Powder

Pinch Of Cayenne pepper

Teaspoon of freshly squeezed lime juice

1/2 Teaspoon White Pepper

Olive oil 1 spoon

Directions :

Step 1 Mix the garlic powder and the cayenne pepper with the squeezed lime and white pepper in a small bowl with olive oil.

Step 2 Cut the liver into strips and poor the mix onto the liver.

Step 3 Fry

Step 4 Enjoy

Posted on March 27, 2017April 21, 2017 by Joe Deguara

Roast Duck L’Orange

Prep Time : 25 Minutes

Cook Time : 2 Hours

Ingredients :

1 duck

1 tablespoon chili powder

1 tablespoon garlic powder

1 tablespoon salt

1 large granny smith apple

2 cloves garlic

2 sage leaves

1 teaspoon light olive oil

Ingredients for the sauce.

4 tablespoons spicy mango chutney

2 tablespoons peach preserves

1 orange, juice of

3 tablespoons of duck drippings, from pan

1/4 cup red wine

Directions :

Sprinkle chili powder, garlic powder, and salt all over duck.

Cut 1-inch slice in skin of duck on both sides of breasts.

Puree garlic, sage and olive oil and fill in slices in skin with mixture.

Chop apple into 1-inch pieces and stuff inside ducks.

Bake at 350*F (175*C) for 1 hour 30 minutes for a slightly rare duck, or 2 hours for a well done duck.

Put the ingredients for the L’Orange sauce in saucepan and heat until alcohol simmers off, about 6 minutes.

Serve L’Orange sauce over sliced duck breasts or other parts.

Posted on March 27, 2017April 21, 2017 by Joe Deguara

Duck breast

Prep Time : 30 Minutes

Cook Time : 5 Minutes

Ingredients :

2 duck breasts, about 175 g (6 oz) each

1 teaspoon olive oil

2 spring onions, cut into 2.5 cm (1 in) lengths

50 g (1¾ oz) watercress, stalks removed

1 orange, peeled and segmented

For the marinade:

1 small red chilli, deseeded and finely chopped

1 teaspoon cornflour

1 clove garlic, crushed

1 teaspoon grated ginger

Grated zest and juice of 1 orange

1 teaspoon clear honey

1 teaspoon sesame oil

1 tablespoon dry sherry or rice wine

1 tablespoon dark soy sauce

Directions:

To make the marinade, mix all the ingredients together in a bowl.

Cut the skin and fat off the duck breasts and discard.

Slice the flesh into thin strips and add them to the marinade.

Stir to mix well then cover and leave to marinate for 30 minutes, or refrigerate until required.

Remove the duck strips, reserving the marinade, and pat them dry.

Heat the oil in a wok or large nonstick frying pan over a high heat, then stir-fry the duck for 4-5 minutes until browned.

Pour the marinade onto the duck and allow it to bubble until it reduces and becomes dark and syrupy.

Add the spring onions and watercress, stir-fry for 1 minute, then toss in the orange segments and heat them through.

Posted on March 23, 2017April 21, 2017 by Joe Deguara

Spicy Hash Browns

You will love our chicken burgers; if you have not tried them already we suggest you do. The following recipe is for Hash browns; a delicious addition to your chicken burgers as a side. We also suggest some steamed vegetable on the side

The following recipe is for Hash browns; a delicious addition as a side.

Prep Time : 10 Minutes

Cook Time : 6 Minutes

Ingredients :

Salt

Pepper

400 Grams Baking Potatoes

3 Tablespoons of Olive oil.

1 Large Egg or 2 Small

A Pinch of Cayenne Pepper (Optional)

Kitchen Roll – The more absorbent the better.

Directions :

Step 1: Peel and grate the potatoes. Ensure that you get as much lenght as you can, (Use the thicker side of the grater.

Step 2: Take the shredded potatoes, a bit at a time and place them in a sheet of kitchen roll – a small handful at a time. – Squeeze the shredded potatoes to remove as much moisture as you can from them.

(Step 2 is important to make your potatoes nice and crispy)

Step 3: Beat the egg in a bowl. Mixing in a pinch of cayenne.

Step 4: Sprinkle the potatoes with salt and pepper – mix it around trying to make sure you get a little salt over all the potatoes.

Step 5: In a bowl put the potatoes and the egg & cayenne.

Step 6: Heat the oil in the pan until it is sizzling. – The higher the heat the better.

Step 7: Form the shredded potatoes in to patties about a handful should do.

Step 8: Place the Patties in the frying oil and flatten it out. Let it cook on each side for about 2 Minutes or until brown and crispy.

Step 9: Repeat & Enjoy eating.

Posted on March 22, 2017April 21, 2017 by Joe Deguara

Super Fry Sauce

A quick and simple fry sauce to add an extra bit of falvour to most meats especially our delicious steak burgers!

A quick and simple fry sauce to add an extra bit of flavour to most meats especially our delicious steak burgers!

Prep Time : 10 Minutes

Cook Time : 0

Ingredients :

Mayonaise
Ketchup
Salt
Pepper
Paprika
Garlic Powder
Soy Sauce

Directions :

3 Spoons of Ketchup
8 Spoons of Mayonaise
1 Spoon of Soy Sauce
Half a teaspoon of salt
A bit of pepper use sparingly but 1/4 of a teaspoon should do
1/4 Teaspoon of Paprika
1/4 Teaspoon of Garlic Powder
Mix all well and coat meat with it! Enjoy your Super Fry!

Posted on March 4, 2017April 21, 2017 by admin

Peking Duck

Ingredients:

1 (4 pound) whole duck
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground pepper
1/8 teaspoon ground cloves
3 tablespoons soy sauce
1 tablespoon honey
1 orange, sliced in rounds
1 tablespoon chopped fresh parsley, for garnish
5 green onions
1/2 cup plum jam
1 1/2 teaspoons sugar
1 1/2 teaspoons distilled white vinegar
1/4 cup finely chopped chutney

Method:

Rinse the duck inside and out, and pat dry. Cut off tail and discard. In a small bowl, mix together the cinnamon, ginger, nutmeg, white pepper and cloves. Sprinkle one teaspoon of the mixture into the cavity of the duck. Stir one tablespoon of the soy sauce into the remaining spice mixture and rub evenly over the entire outside of the bird. Cut one of the green onions in half and tuck inside the cavity. Cover and refrigerate the bird for at least 2 hours, or overnight.
Place duck breast side up on a rack in a big enough wok or pot and steam for an hour adding a little more water, if necessary, as it evaporates. Lift duck with two large spoons, and drain juices and green onion.
Preheat the oven to 375 degrees F (190 degrees C). Place duck breast side up in a roasting pan and prick skin all over using a fork.
Roast for 30 minutes in the preheated oven. While the duck is roasting, mix together the remaining 2 tablespoons of soy sauce and honey. After 30 minutes, brush the honey mixture onto the duck and return it to the oven. Turn the heat up to 500 degrees F (260 degrees C). Roast for 5 minutes, or until the skin is richly browned. Do not allow the skin to char.
Prepare the duck sauce by mixing the plum jam with the sugar, vinegar and chutney in a small serving bowl. Chop remaining green onions and place them into a separate bowl. Place whole duck onto a serving platter and garnish with orange slices and fresh parsley. Use plum sauce and onions for dipping.