Roast duck pie with mushrooms & sage forcemeat balls

duck pie

duck pie

duck pieFor the filling:

Fry diced bacon until crisp – drain and reserve

Season the duck legs and fry until both sides are golden

Transfer to oven and cook through

Drain off excess fat

Heat a large, flameproof casserole over a high heat, lower the heat slightly, add the bacon and oil and fry until crisp and lightly golden. Lift onto a plate with a slotted spoon. Season the duck legs with salt and pepper, add to the casserole and fry all over, until golden brown. Set aside with the bacon. 3. Pour away all but 1 tablespoon of the duck fat from the casserole, add the shallots and fry until they begin to take on a little bit of colour. Sprinkle them with the sugar and continue to cook until nicely golden on all sides. Add the carrots and fry for 2-3 minutes, then add the garlic and fry briefly. Pour in the red wine, beef stock and redcurrant jelly, and bring to the boil. 4. Preheat the oven to 180°C/fan160°C/gas 4. Stir the bacon into the casserole, rest the duck legs on top, cover and roast for 11/4 hours, until the duck is very tender. 5. Lift the duck legs out of the casserole and set aside until cool enough to handle. Meanwhile, skim off the excess fat from the top of the sauce, place the casserole over a medium heat and bring to a simmer. Mix the soft butter and flour until smooth, then stir into the sauce. Simmer for 2-3 minutes until thickened, then stir in the peas, chopped mint and seasoning to taste. Remove from the heat. 6. Discard the skin from each of the duck legs and cut them in half at the joint. Take the meat off the thighs, (discarding the bones), break into small pieces and stir into the sauce. Stand the duck drumsticks upright in 4 x 350ml deep ovenproof pie dishes (ours were 11cm wide and 6cm deep). Spoon the sauce around each leg. Wrap the top of the legs in foil so they don’t burn in the oven. 7. Unwrap the pastry and divide into 4. Roll each piece out on a lightly floured surface to make a 15cm disc, and cut a cross in the centre of each. Beat the yolk with 1 teaspoon cold water, then brush it onto the underside edges of each disc. Position the discs over the pie dishes so that the duck drumsticks poke through the holes. Press the edges firmly onto the rims and sides of the dishes. Chill for 20 minutes. 8. Preheat the oven to 200°C/fan180°C/gas 6. Put the pies onto a baking tray, brush the pastry with the remaining egg/water mix. Bake for 25 minutes until the pastry is crisp and golden. Return bacon to the pan

Add chopped mushrooms

OLYMPUS DIGITAL CAMERA

Fry mushrooms until golden

OLYMPUS DIGITAL CAMERAAdd red wine + chicken stock + bay leaves

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For the pastry:

Sift the flour & add diced butter

Rub the fat in to the flour until it looks like fine breadcrumbs

4

Add chopped parsley & mix

Add cold water & mix until the dough is smooth & firm

5

Form a ball and wrap in cling film

Chill for 30 minutes

For the forcemeat balls:

Mix together white breadcrumbs + chopped sage & parsley + finely sliced spring onions
+ grated lemon zest + chopped streaky bacon + sausage meat + salt & pepper + beaten egg

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Roll into balls and chill

OLYMPUS DIGITAL CAMERARemove duck legs and allow to cool

Add flour and redcurrant jelly to the wine & mushroom pan to create a rich, well seasoned sauce

Allow to cool

16Remove the duck meat from the legs

Add the meat to the red wine sauce & pour into pie dish

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Arrange the the forcemeat balls over the sauce so that they will support the pastry lid

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Roll out the parsley pastry

Roll out the pastry until it’s about 2.5 cm larger than the top of the pie dish

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Cut off thin strip of pastry from around the edge & brush with beaten egg

Press the pastry strip onto the rim of the dish and brush with more egg

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Top with the pastry lid & press the edges together to sea

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Press edge of fork around the rim

Decorate with pastry ‘leaves’ from the trimmings & make a steam hole in the lid

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Brush the lid with more beaten egg & chill for 30 minutes

OLYMPUS DIGITAL CAMERABake at 200C for 25-30 minutes until the pastry is crisp and golden

OLYMPUS DIGITAL CAMERAOLYMPUS DIGITAL CAMERA

34 2016

Food styling website

For more food styling inspo check out our Food Styling site ‘SugarPepper  . . . . on food’:

https://bluesplashdesign.wixsite.com/sugarpeppercooks  – enjoy!

Food styling website

Food styling: https://bluesplashdesign.wixsite.com/sugarpeppercooks

Chestnut flour pancakes with creamy mushroom & chive filling

chesstnuts pancakkes

Vegetarian & gluten free

 Chestnut flour pancakes

For the mushroom filling:

Slice mushrooms & sauté in light olive oil

When golden add a little finely chopped garlic & cook for a minute or two

Add a big splash of dry sherry + water + sprig of thyme + sea salt + pepper

 Chestnut flour pancakes

Simmer until the liquid has reduced by half

Add corn flour to thicken the sauce

When cooked through remove the thyme sprig & add a spoonful of mascarpone + chopped chives

chestnut pancakes

For the chestnut pancakes:

120g chestnut flour
80g gluten free flour – I used chickpea flour
1 teaspoon baking powder (optional)
pinch of salt
1 egg
150ml milk
150ml cold water

Mix together all the ingredients to make a thin batter – add more liquid if necessary
Leave to rest in fridge for 5 minutes
Put  1/3 of ladleful of batter into a hot lightly oiled non-stick frying pan
Quickly swirl the batter around to cover the bottom of the pan
Cook for 2 minutes over a medium-high heat
Flip and cook for another minute
Cook the rest of the batter & keep the pancakes warm

—-

Preheat fan oven to 180°C
Spoon 2 tablespoons of the filling down the centre of a pancake & roll it up
Place in a buttered oven proof dish
Repeat with remaining pancakes & filling
Sprinkle over grated vegetarian ‘Parmesan’ mixed with chopped chives & black pepper.

I used Tesco Everyday Italian hard cheese which is suitable for vegetarians

chestnut pancakes with mushroom filling

Bake for 15 minutes or until piping hot & the cheese is golden

Goes well with balsamic dressed rocket salad

chestnut pancake

Tip:

If making sweet pancakes then use 100% chestnut flour which is naturally sweet and omit the salt. Goes great with Nutella  (or homemade cocoa/cacao toasted hazelnut & vanilla spread) + sliced bananas + vanilla ice cream!

 

Chorizo, red pepper and Romesco pizza – Italy meets Spain!

Prepare a batch of pizza dough, using your favourite recipe

Red pepper, chorizo and romesco pizzaMake the Romesco by pounding together in a pestle mortar:  roasted red peppers + toasted almond & hazelnuts + fried bread + cayenne + paprika + garlic + sea salt+ olive oil

Spread over the the prepared Romesco over the pizza base

Red pepper, chorizo and romesco pizza

Finely grate Manchego & slice up some Iberico chorizo bellota

Red pepper, chorizo and romesco pizza

Top the Romesco with sliced ramiro peppers + chorizo + shredded spinach

Red pepper, chorizo and romesco pizza

Sprinkle over some grated Manchego + garlic oil

Manchego and chorizo

Cook on your oven’s highest setting for 7-10 minutes

Red pepper, chorizo and romesco pizza

Spoon over more garlic oil and chopped parsley

Red pepper, chorizo and romesco pizza

Red pepper, chorizo and romesco pizza

Good with an extra dollop of Romesco – shame to waste it!

Red pepper, chorizo and romesco pizza

Spinach & puy lentil burgers

 

lentil-burger-sugarpepper-cooks-oxford

Cooked puy lentils + chopped blanched spinach + finely sliced spring onions + minced garlic + chopped chillies to taste + grated mature Cheddar + chopped parsley

lentil-burger-sugarpepper-cooks-oxford

Paprika + mustard powder + thyme + ketchup + breadcrumbs +  beaten egg + S&P

lentil-burger-sugarpepper-cooks-oxford

Mix together

lentil-burger-sugarpepper-cooks-oxford

Form into burgers & chill for  a while

lentil-burger-sugarpepper-cooks-oxford

Shallow fry until cooked through

lentil-burger-sugarpepper-cooks-oxford

Tuck into a pitta & top with red onion + gherkin + tomato + lettuce + Emmental cheese

Summer pizzas

Two summer pizzas using tomatoes, basil, ricotta, Parmesan & garlic –

2aa

 

Salad pizza:

cooked base + raw topping = perfect for summer!

Using your favourite dough recipe prepare a pizza base

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Place the base on a baking tray and put under a hot grill for 2-3 minutes each side – or until cooked through

Allow to cool slightly

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4

Garlic oil = finely chopped garlic + extra virgin olive oil

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For the topping mix together ricotta + grated vegetarian Parmesan + minced garlic + chopped basil + garlic oil + black pepper + sea salt

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 Spread the ricotta mix generously over the cooled cooked pizza base

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Top the ricotta mix with sliced ripe tomatoes

5

Mix finely shredded basil into some of the garlic

& drizzle it over the fresh tomatoes

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Do not underestimate how delicious this summer salad pizza is eaten cold! The trick is to allow the garlic oil and ricotta topping time to develop lots of flavour – so it’s a good idea to prepare these the day before or at least a few hours in advance.

But if you’d prefer not to eat it cold then put in a medium-hot oven for 4-5 minutes or until just heated through.

 

Three cheese pizza

Using your favourite dough recipe again & prepare a pizza base

pizza

This time only cook one side under a hot grill – this helps achieve the ‘blistered’ look and taste you get when using a traditional pizza oven

Remove the par-cooked pizza base and then switch your oven from grill setting to oven mode and allow it to heat up on its highest temperature

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Spread a small amount of prepared tomato sauce over the base

Top with dollops of the ricotta Parmesan &  basil mix and sliced mozzarella

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25

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 To liven this up a bit I’ve added olives and capers

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Drizzle over some garlic oil

& sprinkle on a little oregano

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Cook for 3 to 4  minutes or until the mozzarella is bubbling and the base crisp

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Good just as it is or add some vegetarian Parmesan shavings

& more shredded basil

Summer pizza 3

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summer pizza 2017

 Buon appetito!

Vegan hickory smoke seitan ‘bacon’

Brunch this Saturday morning was a vegan feast of sweetcorn fritters and our new hickory smoke seitan ‘bacon’, fresh from the SugarPepper Test Kitchen!
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Vegan hickory smoke seitan 'bacon'
100% success on the taste-test front!
Made with organic gluten flour, red miso paste, nutritional yeast and Colgin Natural Hickory Liquid Smoke (vegan all-natural liquid smoke with no additives or preservatives).
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Vegan hickory smoke seitan 'bacon'
Delicious food that just happens to be 100% plant based/vegan!
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Vegan hickory smoke seitan 'bacon'
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