Green Curry Paste
- 4 lemongrass stalks, roughly chopped
- 6 spring onions, roughly chopped
- 4 cloves garlic, roughly chopped
- 4cm ginger, roughly chopped
- Stalks from a 30g bag of fresh coriander (cilantro)
- 4 large green chillies (see note)
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 6 tablespoons coconut milk
Lamb Thai Green Curry
- 2 tablespoons olive or rapeseed oil
- 4 lamb leg steaks
- 400ml tin coconut milk (minus the 6 tablespoons used above)
- 1 red pepper, sliced into batons
- 2 teaspoons fish sauce (optional)
- Juice of 1 lime
- Leaves from a 30g bag of fresh coriander (cilantro), chopped finely (save some for garnish)
- T-o serve
- Reserved fresh coriander for garnish
- 1 lime cut into 4 wedges
- 300g jasmine rice (or basmati, or long grain)
- Start by making the paste. Place the lemongrass, spring onions, garlic, ginger, coriander stalks, chillies, ground coriander and cumin in a small blender or food processor, along with 6 tablespoons of the coconut milk and blend to a smooth paste. Alternatively you can place all the ingredients in a small jug or bowl and use a hand blender to mix to a paste.
- Set aside the green curry paste while you fry the lamb.
- In a wide, deep frying pan, heat up the oil for 1 minute on high, then add in the lamb leg steaks and fry for 4 minutes on each side. Remove the lamb from the pan and rest for 5 minutes.
- Drain off any fat from the pan, then add the curry paste and cook for 3 minutes, then add the rest of the coconut milk, red pepper, fish sauce and lime juice, and cook for 2 minutes.
- When the lamb has rested, chop the lamb into bite-size pieces and add the lamb back into the pan, together with most of the chopped fresh coriander (cilantro). Cook for 2-3 minutes, then serve with jasmine rice, extra coriander as a garnish, and lime wedges on the side.
I have used 4 mild green chillies in the curry paste – these are the normal larger sized green chillies you can buy from supermarkets (in the UK, at least). I usually remove all the seeds and some of the membranes to give a milder taste. You can leave them in if you prefer a hotter flavour. If you prefer not to handle fresh chillies, you can use 1 teaspoon dried chilli flakes instead for a similar level of heat as my milder version.
- Written by Adrian
- Category: Lamb Based Curry
- Hits: 1596
- a few sprigs of fresh rosemary
- ½ nutmeg , grated
- sea salt
- freshly ground black pepper
- 2 oranges or blood oranges , zested and halved
- 2 x 2 kg whole ducks , necks and giblets reserved and roughly chopped
- 8 cloves garlic , unpeeled
- 3 red onions , peeled and quartered
- a few stalks celery , trimmed and chopped into chunks
- 3 carrots , scrubbed and chopped into chunks
- ½ stick cinnamon
- 1 thumb-sized piece fresh ginger , peeled and roughly chopped
- a few bay leaves
- 2 kg Maris Piper potatoes , peeled and cut into large chunks
- 1 litre water or organic chicken stock
- 2 tablespoons plain flour
- 200 ml red port
- This festive duck is loaded with tasty herbs and spices, and the delicious fat is used to flavour the potatoes and port gravy.
- Pick the leaves off one of the rosemary sprigs and place on a board with the nutmeg, orange zest, thyme and one tablespoon of sea salt. Chop everything together and rub the mixture all over the ducks, inside and out. Cover and leave in the fridge for a few hours or overnight to let the flavours penetrate.
- Preheat the oven to 180°C/350°F/gas 4 and place the shelves on the middle and bottom levels. Stuff the ducks with the remaining rosemary sprigs and orange halves, and the garlic cloves, then place them breast-side up, straight on to the bars of the middle shelf. Scatter the onion, celery and carrot in the bottom of a large, deep-sided roasting tray with the cinnamon, ginger, bay leaves, and chopped duck neck and giblets. Place on the bottom shelf beneath the ducks so it will catch all the lovely fat that drips out of them.
- Meanwhile, place the potatoes in a pan. Cover with cold, salted water, bring to a simmer and parboil for 5 to 10 minutes, then tip into a colander and chuff them up a little.
- After the duck has roasted for an hour, take the bottom tray out of the oven, replacing it immediately with an empty tray. Spoon the fat from the veggie tray into a bowl. Put all the veg, duck bits and juices into a large saucepan, then add a little boiling water to the tray to get all the sticky brown bits off the bottom – this is what you’re going to make your gravy with. Tip the water and brown bits into the pan with the veg, top up with 1 litre of water or chicken stock and place on a medium heat, skimming off any of the fat that rises to the top.
- Put your parboiled potatoes into the empty tray in the oven. Add a few more tablespoons of duck fat from the bowl, season, and place back underneath the ducks to cook for an hour.
- Meanwhile, heat a saucepan and add 2 tablespoons of duck fat. When it’s hot and melted, add the flour and stir with a wooden spoon until you have a paste. Stir in the contents of the saucepan and the port. Bring the gravy to the boil and simmer gently for half an hour, stirring occasionally. By now the ducks will have had 2 hours in the oven and will be done. Lift them on to a plate, cover loosely with tin foil and leave to rest for about 15 minutes.
- Pour the gravy through a sieve into a clean saucepan, pressing down on all the veg and other bits to extract as many flavours and juices as you can. Keep the gravy warm in the saucepan, again skimming off any fat on the surface.
- Don’t carve the ducks – the best thing to do is to pull the meat away from the bones with a pair of tongs or with your fingers wearing clean kitchen gloves, then let everyone fight over the delicious skin! Serve with your potatoes and port gravy.
- Written by Adrian
- Category: Uncategorised
- Hits: 1771
I love a good stuffing. This recipe uses duck legs, that are first braised with Allagash Brewing Co. Dubbel ale and dried porcini mushrooms. This could be a entrée by itself. Instead, the meat is shredded and the braising liquid is mixed with toasted artisanal bread cubes, then baked until golden brown.
Servings Prep Time
8 guests 20 minute
Braised Duck Legs Ingredients:
- 2 cup Allagash Brewing Co. Dubbel or other Dubbel style ale
- 1 ounce mushrooms, dried, porcini
- 4 each duck legs, whole washed and patted dry (Chicken legs can be used if duck is not available)
- 1 each onion, yellow, large, peeled and sliced
- 1 each carrot, peeled and chopped
- 1 each celery stalk, chopped
- 1/2 each leek washed and sliced
- 4 each garlic, cloves peeled and sliced
- 4 sprig thyme, fresh
- 2 each bay leaves, preferably fresh
- 4 cup chicken stock or duck stock, preferably homemade
- 1 each Artisanal Bread Round (I used a Pumpkin Seed Sourdough) cubed
- 4 tablespoon butter, unsalted
- 1 each onion, yellow, large, peeled and diced
- 1 each celery washed and chopped
- 1/2 each leek washed and sliced
- 4 each garlic, cloves peeled and minced
- 1 bunch thyme, fresh leaves only
- 1 bunch sage, fresh chopped fine
Braised Duck Leg Directions:
- Preheat an oven to 350°F/177°C. Heat the Allagash Dubbel (or other Belgian Style beer) in a separate sauce pan and add porcini mushrooms and let sit for 10 minutes, to re-hydrate the mushrooms.
- Under cold water, rinse off the duck legs (check your local Asian Market for duck legs) and pat dry with paper towels. Season each with salt and pepper. Over medium heat, heat a 6-8 quart oven proof sauté or dutch oven pan for 3 minutes.
- Cook for 4 minutes on each side, or until evenly browned.
- Remove from pan and set aside in a bowl or on a plate. Add onion, celery, leek, garlic and thyme to the same pan, seasoning with salt and pepper; using the duck fat that has rendered from the duck legs. Keep heat at medium and stir occasionally for 6-8 minutes or onions are transparent.
- Deglaze the pan with most of the beer (some dirt might be in the bottom of the pan, like yeast in a bottle and leave it behind) and mushrooms.
- Add bay leaves and chicken stock, browned duck legs and any juices from the searing. Bring to a simmer, cover with lid or aluminum foil and place in center of the oven for 3-4 hours or the duck is fork tender. This may be done a few days in advance, if oven space is an issue.
To Finish the Stuffing Directions:
- While the duck is cooking; prepare the remaining stuffing ingredients. Cube the bread of your choice (should have about 2 pound loaf size) and place onto a sheet tray, in a single layer. Place the tray into a preheated oven set to 350°F/177°C. Toast the bread for about 20 - 25 minutes, or golden brown. This will help dry out the bread, making it absorb the duck braising liquid easier.
- In another sauté pan over medium heat, add butter and melt. Add onions, celery, leeks and garlic and cook for 6-8 minutes. Remove the pan from the heat and add pour it into the bread bowl. Add thyme and sage.
- Remove the duck legs from the oven when they are done. Take the cooked and slightly cooled duck legs out of the braising liquid and remove all the meat from the bones. Shred this meat into bit size pieces and add to the bread bowl. Strain the braising liquid through a strainer, into the bowl with the bread and vegetables. Stir to combine and check moisture of the mixture. The stuffing should be moist, not wet. If needed add more stock or beer to reach this consistence. Check for seasoning, adding more salt and pepper if needed.
- Take a rectangle casserole pan, and rub the inside with butter. Add the stuffing mix, distributing it evenly and bake in 350°F/177°C oven for 30-45 minutes or golden brown on top. The stuffing is ready to be served.
- Recipe Notes
- Check out my other Thanksgiving Menu ideas and recipes.
- There is no Nutrition Label for this recipe yet.
- Beer Braised Duck LegsBraised Duck StuffingDuck Porcini StuffingStuffing
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- Written by Adrian
- Category: Duck and other Fowl Based
- Hits: 1703
A vegetarian pie recipe made with seasonal autumn vegetables and goat's cheese in a cheesy pastry. The pie is freezable so you can make it ahead.
I used a 6 inch pie mould.
- 2 (about 1kg each) butternut squash, peeled, deseeded and cut into thick slices
- 4 tbsp olive oil
- 2 tsp cumin seeds, toasted
- 2 tsp ras el hanout (from the spice section of most major supermarkets)
- Pinch of chilli flakes
- 2-3 red onions, thinly sliced
- 4 whole garlic cloves with skins on
- 1kg baby spinach
- 250g ricotta
- 50g pine nuts, toasted
- 200g soft, rindless vegetarian goat’s cheese, sliced
For the pastry
- 350g plain flour, plus extra for dusting
- 50g coarse polenta
- 150g cold butter, cut into cubes
- 60g grated vegetarian Parmesan
- 1 medium free-range egg, beaten
- .For the pastry, mix the flour, polenta and a pinch of salt in a food processor. Add the cold butter and pulse until the mixture resembles breadcrumbs. Tip into a bowl, add 50g of the grated Parmesan and mix with a table knife until the mixture comes together. Measure out 4 tbsp cold water and add a little at a time until the dough just sticks together (you may not need all the water). Knead it gently until it forms a ball, wrap the pastry in cling film and chill for 20 minutes in the fridge.
- .Meanwhile, preheat the oven to 200°C/fan180°C/gas 6. Scatter the sliced butternut squash over 2 or 3 large roasting trays, drizzle with half the olive oil, scatter over the cumin seeds, ras el hanout and chilli flakes, and season well with salt and black pepper. Roast in the oven, stirring occasionally, for 40 minutes.
- .Meanwhile, add the sliced onions and garlic to another roasting tin with the rest of the olive oil. Halfway through cooking the squash, add the onions to the oven and roast for 20 minutes. Remove the squash and onions from the oven, squeeze out the garlic from their skins, mash the roasted garlic into the onions and leave to cool slightly.
- .Place the spinach in a colander over the sink and pour over a kettle of boiling water. Refresh under cold water, then squeeze dry to remove all the excess water. Chop the spinach, put into a bowl, season and mix with the ricotta, then set aside.
- .On a lightly floured surface, roll out two-thirds of the pastry and use it to line the base and sides of a 23cm springform tin. Add half the spinach mixture in a layer, then distribute half the roasted squash on top of that. Scatter with half the pine nuts, then half the goat’s cheese. Repeat with the rest of the spinach mixture, butternut squash, pine nuts and goat’s cheese. Finally, add the garlicky onions in a layer on top.
- .On a lightly floured surface, roll out the rest of the pastry, then lay on top of the pie, pushing in the edges to seal well. Make a hole in the middle of the pie and decorate the top with leaves made from any leftover pastry. Brush the top of the pie with beaten egg, scatter with the rest of the Parmesan and chill for 20 minutes.
- .Cover with cling film and foil and freeze, uncooked, for up to 1 month.
- .When ready to eat, remove the foil and cling film and defrost fully in the fridge. Preheat the oven to 200°C/fan180°C/gas 6 and bake for 30-35 minutes until the pastry is golden brown on top. Leave to cool in the tin for 10 minutes before serving.
- Written by Adrian
- Category: Vegey Meals
- Hits: 1616
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