Wed 12 Dec 2007
Vichyssoise
Ingredients:
1½ lb (675g) leeks
1½ lb (675g) potatoes
2 oz (50g) butter or margarine
1pt (600ml) well flavoured clear chicken stock
1pt (600 ml) milk
Salt and white pepper
To finish
¼ pt (150 ml) fresh single cream
Snipped of chives
Instructions:
1. Slice the leeks finely. Peel the potatoes and cut into
small dice.
2. Melt the butter or margarine in a large pan. Add the
prepared vegetables. Cover pan and simmer for 5 minutes.
3. Stir in the stock, milk, salt and pepper to taste. Bring to a boil, lower the heat
and cover the pan. Simmer gently for 20-25 minutes until the vegetables are tender, stirring occasionally.
4. Remove the pan from the heat and leave to cool slightly.
Puree soup until very smooth in a liquidizer or strain several times through a fine sieve.
5. Stir cream into pureed soup and chill in the refrigerator
for at least 3 hours. Pour into chilled soup bowls and sprinkle with snipped chives just before serving.
Duck à l’Orange
Ingredients:
1 duck weighing about 4 lb (1.75 kg)
Plain flour
Juice and rind of 2 oranges
2 tbsp (30 ml) wine vinegar
1tsp (5 ml) sugar
2 tsp (5 ml) brandy
Salt and pepper
Watercress for decoration
Instructions:
1. Set oven at 350°F (180°C) or Mark 4
2. Clean and dry the bird thoroughly and prick the skin all
over with a fork. Place the bird in a large baking tin and rub all over with flour. Cook in the pre-set oven for about 1½ hours until browned.
3. Remove the duck from the oven, and keep warm while making the garnish. Cut one of
the oranges into slices and grate the rind of the other. To make the sauce place the vinegar and sugar in a small pan over a low heat and when dissolved simmer for one minute. Add the juice of one orange and simmer quickly until it becomes syrupy; then throw in the grated rind, pour in the brandy and season.
4. Strain the sauce over the finished bird and arrange the orange segments and watercress around it.
Coconut & Maple Syrup Pudding
Ingredients:
8 oz (225g) quantity suet crust pastry
½ pt (300 ml) Maple Syrup
4 oz (100g) coconut
Instructions:
1. Roll out three quarters of the pastry t9o a circle approx 2 inches (5 cm) bigger than the top of the basin and line a greased 1½ pt (900 ml) pudding basin with it.
2. Roll out the remaining quarter of the pastry and cut 3 circles, one larger one to fit as a lid, and 2 small circles.
3. Mix the maple syrup and coconut together to a paste. Place a third of this in a lined basin and cover with one of the small circles of pastry.
4. Add another third filling, then the second small circle, rest of filling and seal the lid on the top by dampening the edges with water and pressing well together.
5. Cover and steam for 2½ hours as for oranges and lemon curd pudding.
*BASIC RECIPE:
Suet Crust Pastry
8 oz (225g) self raising flour
½ (2 ml) salt
4 oz (100g) finely shredded suet
¼ pt (150 ml) water
1. Sift the flour and salt into a bowl, add the finely shredded suet
and stir well.
2. Add cold water gradually to form a light elastic dough and knead lightly on a floured board until smooth.
kettle:
