Wallington Food & Craft Festival Recipes October 2011
Stacie Stewart of The Beehive Bakery Pan fried duck breast with a thai dipping sauce and crunchy noodle salad This is my taste of the orient. So fresh and tasty. Duck is quite a treat for me but it works so well, its just coming into season so it’s the perfect time to cook this dish. The richness of the meat compliments the sharpness of the sauce and the freshness of the salad. For the duck: 2 small to medium duck breasts For the salad: 1 carrot For the sauce: 75g caster sugar Method To cook the duck Score the skin and sprinkle the five-spice powder over the whole duck breast, skin and flesh. Season with salt and freshly ground pepper. Add the breasts skin side down to a cold pan. Don't add oil. Turn the heat on high and cook until most of the fat has run out into the pan and the skin has a golden colour (about three minutes). This renders all of the fat out of the duck nice and slowly, ensuring the meat is tender and the fat is not chewy. Turn the duck breasts over and cook the other side for a minute. Place the duck breasts in a hot oven for 3-5 minutes to finish. To make the sauce: Place the sugar and water into a large saucepan and bring to the boil. Simmer for 5-10 minutes until the mixture becomes a syrup. For the salad: Cook the egg noodles as per the packet instructions. It’s usually simmer for 10 minutes until tender. Cut the carrots into quarters lengthways then using a sharp knife, a food processor attachment or a mandolin slice the carrot as thinly as possible, so you have long thin slivers of carrot. Do the same with the cabbage. Toss all the ingredients together in a large bowl. For more flavour gently toast your sesame seeds in a dry pan over a medium heat until they are golden. This releases lots more flavour than adding them untoasted. Serve the salad drizzled with some of the prepared sauce with the duck sliced on the side and an extra little dish of dipping sauce on the side. Totally food heaven! ©Stacie Stewart
Stacie Stewart of The Beehive Bakery Risotto of pan fried scallop with crisp black pudding and a poached egg – serves 2 This is a delicious dinner party dish, leave out the scallops for a simple supper or maybe substitute with some nice haddock or mackerel? Ingredients: 1tsp butter and 1tsp olive oil Method This is a great recipe for making risotto. You want it to be smooth, creamy and oozy, not thick and stodgy.stage 1Heat the stock. In a separate pan, heat the olive oil and butter, add the onions, garlic and celery, and fry very slowly for about 15 minutes without colouring. When the vegetables have softened, add the rice and turn up the heat.stage 2The rice will now begin to lightly fry, so keep stirring it. After a minute it will look slightly translucent. Add the vermouth or wine and keep stirring — it will smell fantastic. Any harsh alcohol flavours will evaporate and leave the rice with a tasty essence.stage 3Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt. Turn down the heat to a simmer so the rice doesn’t cook too quickly on the outside. Keep adding ladlefuls of stock, stirring and almost massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes. Taste the rice — is it cooked? Carry on adding stock until the rice is soft but with a slight bite. Don’t forget to check the seasoning carefully. If you run out of stock before the rice is cooked, add some boiling water.stage 4Remove from the heat and add the butter and Parmesan. Stir well. Place a lid on the pan and allow to sit for 2 minutes. This is the most important part of making the perfect risotto, as this is when it becomes outrageously creamy and oozy like it should be. Eat it as soon as possible, while the risotto retains its beautiful texture.• from Jamie's Kitchen Heat the stock. In a separate pan, heat the olive oil and butter, add the shallot and garlic and fry very slowly for about 15 minutes without colouring. (This is commonly referred to as ‘sweating’.) Turn the pan up and add the rice. If you run out of stock don’t worry just switch to boiling water. Check the seasoning, add the mascarpone and butter. Give it a final stir then turn the heat off, cover the rice and working quickly cook the egg, black pudding and scallops as below. Get a saucepan of water boiling with the vinegar added and also get a frying pan with a little bit of olive oil in it smoking hot (good idea to get these on a few minutes before so your ready to go as soon as the rice is done). Add the sliced black pudding to the hot frying pan. Crack 1 egg into a small cup and gently tip it into the pan of water and vinegar. Do the same immediately with the second egg. Set the timer for 2 minutes to give you nice soft poached eggs. While your eggs are poaching, flip the black pudding, lightly season the scallops and add them to the same frying pan as the black pudding. Count to 1 minute then flip the scallops. Immediately turn the heat off, add a knob of butter, and baste the scallops for one final minute. This will give you perfectly cooked scallops every time. Adjust the timings if the scallops are quite thin. Serve the creamy risotto in a bowl with the scallops on top and crown each plate with a soft poached egg and maybe a drizzle of the butter from the scallops pan. ©Stacie Stewart
David Kennedy’s Food Social FORAGED WILD MUSHROOMS FOR 2 BRING THE CREAM, THYME, CLOVE, SALT & PEPPER TO A SIMMER. THROW IN THE POTATOES & PARSNIPS AND MIX THROUGH UNTIL THE CREAM THICKENS, PLACE INTO A EARTHENWARE DISH & BAKE IN A HOT OVEN FOR 15 MINUTES ON 180-GAS MARK 6. SELECTION OF GOOD WILD MUSHROOMS SAUTE THE MUSHROOMS IN THE BUTTER, ADD THE SHALLOTS & COOK FOR 2 OR 3 MINUTES. COOK THE CAVALO NERO & LEEKS IN BOILING SALTED WATER FOR 2 MINUTES AND DRAIN. ONCE THE POTATO HAS COOKED, ARRANGE THE CHEESE ON TOP, THEN THE GREENS, FOLLOWED BY THE MUSHROOMS & ANY PAN JUICES. SKIRT OF BEEF FOR 2 2 X 150G SKIRT OF BEEF MARINADE THE STEAK FOR 24 HOURS. SEAR IN A HOT PAN FOR 3/4 MINUTES ON EACH SIDE AND ALLOW TO REST. 200G CELERIAC (PEELED, DRIED & PAN BOILED) FRY THE BACON UNTIL GOLDEN BROWN, TAKE OUT THE BACON & ADD THE POTATO AND CELERIAC, LIGHTLY COLOUR, THEN ADD SHALLOTS & CABBAGE. TOSS OVER A FEW TIMES, THEN ADD THE BUTTER & WATER. SEASON TO TASTE. ARRANGE ON A PLATE, AND SLICE OVER THE BEEF
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Acclaimed North East Chef who established the Black Door restaurants. 