Is there a market for a recipe swapping thread?

[marval]

Here is a nice duck recipe.

Really crispy duck breast with Chinese-style cranberry sauce

Ingredients
1 tbsp sesame oil
1 red onion, thinly sliced
2 cm/¾in piece of fresh ginger, peeled and finely chopped or grated
1 tbsp red wine vinegar
4 tbsp cranberry sauce
1½ tsp Chinese five spice
1 large glass red wine
1 strip orange zest
½ orange, juice only
1 tsp brown sugar
coarse sea salt and freshly ground black pepper
4 thick duck breasts
vegetable oil


Method
1. The sauce can be prepared while the duck is cooking, or made well in advance and warmed just before serving. Heat the sesame oil in a small saucepan and cook the onion until softened. Add the ginger and red wine vinegar. Bring to the boil and cook until the vinegar has almost cooked away. Stir in the cranberry sauce, ½ tsp Chinese five spice, the red wine, orange zest, orange juice and sugar. Bring to the boil and cook for 6-8 minutes until thickened slightly. Season with salt and remove the orange zest before serving.

2. Preheat the oven to 200C/400F/Gas 6.

3. Score the skin of the duck breasts several times with a sharp knife. Sprinkle over the remaining Chinese five spice, salt and pepper, then rub into the skin and score lines.

4. Heat a drop of vegetable oil in an ovenproof frying pan or roasting tray over a low-medium heat. Sit the duck skin-side down in the pan or tray and slowly fry for 10-12 minutes. Be patient at this stage as it will give you a really crispy skin as a result. Drain away all the excess fat. Turn the breasts over so they are skin-side up, and cook in the oven for 6-8 minutes (you may need a couple of minutes longer if the breasts are very thick).

5. Remove from the oven and leave to relax for about 5 minutes. This will ensure the duck breasts are tender while still keeping the skin crispy. The duck is now ready to serve on warm plates with a spoonful of sauce and accompaniment of your choice. Try some stir-fried spinach or pak choi with sesame oil, and noodles or mashed potatoes flavoured with thinly sliced spring onions.

 

[Tûrwethiel]

Yummo - thanks Ms Margaret.

 

[methodistgirl]

Here's my version of a pizza with a mexican flair.

First take out a flour tortilla
Take out enough salsa to cover some of tortilla.
Then cover with cheese.
bake in a toaster oven for fifteen minutes on 300 and Bon appitito.
judy tooley

 

[marval]

You're welcome Tûrwethiel.

That sounds nice Judy.


Margaret

 

[marval]

If you like pineapple like me, you will like this.

Pan-fried Pineapple with Caramel Sauce and Honey Cream.

Ingreadients.

55g Butter
1 Pineapple, peeled, cored and sliced into rings
2 tbsp Caster Sugar
Mint, to garnish

For the Honey Cream

2 tbsp Honey
2 tbsp Cream, thickly whipped

For the Sauce

3 tbsp Caster Sugar
4 tbsp Pineapple juice
30 ml Rum or any sort of liqueur

Method

1. First make the Honey Cream. Stir the honey into the whipped cream and chill

2. To make the Sauce, spread the sugar evenly over the base of a pre-heated, heavy-based saucepan

3. As the sugar starts to melt, tilt the pan so that the sugar melts evenly. Once the sugar has turned a medium caramel colour remove the pan from the heat and add the pineapple juice and rum, stirring well. Keep warm until serving.

4. Meanwhile, heat the butter in a large heavy-based frying pan until foaming. Add the pineapple rings and sprinkle with the caster sugar.

5. Fry the pineapple until nicely coloured on both sides.

6. Pile the pineapple rings in stacks on two serving plates. Drizzle the caramel sauce over the pineapple, top each stack with a spoonful of honey cream, garnish with mint and serve at once.

 

[methodistgirl]

Yum yum!
judy tooley

 

[marval]

I agree Judy

Plenty of yum.


Margaret

 

[methodistgirl]

I know of a fun and simple snack that is good for you and fattening at
the same time. You take some bananas cut them in half and then slice
them length wise. Then you take some mayo and spread it on each
forth banana and top it with peanuts. They are delicious!
judy tooley

 

[marval]

This is a nice chicken recipe.


Normandy chicken


Ingredients
4 boneless chicken breasts
2 eating apples, quartered, cored and sliced thickly
200g/8oz chestnut mushrooms, halved
90ml/6 tbsp calvados
6 rounded tbsp crème fraiche


Method
1. Season the chicken. Heat a large knob of butter in a large frying pan until foaming. Add the chicken and cook over a high heat for about 10 minutes until browned all over and partly cooked. Put on a plate.

2. Add another knob of butter to the pan. When foaming, add the apples and cook until lightly browned. Remove from the pan with a slotted spoon and add to the plate with the chicken.

3. Add the mushrooms to the pan and cook over a fairly high heat for about 4 minutes, stirring well, until slightly softened. Return the chicken and apples to the pan and reheat everything.

4. Quickly pour in the calvados, stand back and ignite using a long match or taper. When the flames have died down, stir in the crème fraiche, a tablespoon at a time, until smooth and bubbling.

5. Cook for a further 10-12 minutes until the chicken is tender. Sprinkle with a little chopped parsley.

 

[marval]

And for a lovely dessert.


Caramelized banana brandy and meringue tart


Ingredients:

1 sheet shortcrust pastry
1 cup caster sugar
40g butter
1 banana, sliced
2 egg whites
2 tbs caster sugar
2 tsp brandy




Method:

1 Preheat the oven to 200°C.

2 Line a small round loose-based tart tin with pastry and bake blind for 6 minutes or until lightly golden.

3 Heat sugar in a non-stick frying pan over medium heat until dissolved and caramelised, add butter and banana and stir carefully to coat the banana in caramel.

4 Whisk egg whites in an electric mixer to soft peaks, with motor running gradually add the sugar until thick and glossy.

5 Arrange banana slices in the prepared case pour over caramel sauce. Spoon the meringue onto the tart and place on a baking tray and bake in the oven for 3-4 minutes or until golden.

6 To serve, place the tart on a serving plate, heat brandy in a small saucepan and pour over the hot brandy and light with a match to flambé

 

[Contratrombone64]

Stewed apples in wine (making it now for a lunch guest) tastes great:

Ingredients:

* 1 kg (2 pounds) tart apples (Granny Smiths are great)
* 3 tablespoons butter
* 1/2 cup sugar
* 1/2 cup water
* 1/3 cup dry white wine
* zest of 1 lemon

Preparation:

Peel and core apples; cut into thick circles. Melt butter in a heavy skillet; sauté apples for 3 minutes, turning once or twice. Sprinkle with sugar.Add water, wine, and lemon zest. Cover and simmer over low heat for 10 to 15 minutes, or until apples are very tender.

 

[marval]

Hi CT,

That sounds lovely, I must try it.


These are nice.


Ricotta-stuffed brandy snaps.


Ingredients
4 tbsp ricotta
2 tbsp ground macadamia nuts
1 tbsp lemon curd
1 piece stem ginger from a jar, finely chopped
2 brandy snaps
icing sugar, for dusting

Method
1. Place the ricotta, macadamia nuts, lemon curd and stem ginger in a bowl and mix well.
2. Place the mixture in a piping bag and then fill the brandy snaps with the mixture.
3. To serve, place on a plate and dust with icing sugar.

 

[Contratrombone64]

Hi CT,
That sounds lovely, I must try it.

Margaret - thanks, they are delicious and so simple ... I added sultanas to the mix and used lime juice in stead of lemon zest as I had limes not lemons at the time (!!) still tasted wonderful, sautéing the apples is not the way I normally do this but it worked - served with plain yoghurt or whipped cream.

David - p.s. your recipe (above this post) looks great, too.

 

[Corno Dolce]

Aloha Dame Margaret,

Those ricotta-stuffed brandy snaps were a hit with my beloved - Thanx

Cheerio,

CD

 

[marval]

I am sure CT, that lime juice worked just as well.


I am glad the ricotta-stuffed brandy snaps were a hit CD.


This is a nice recipe for a cake.


Caramel Apple Cake.

Ingredients:

1-3/4 cups flour
1 cup brown sugar
1/2 cup sugar
1-1/2 tsp. cinnamon
1/4 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. vanilla
3/4 cup butter, softened
3 eggs
1-1/2 cups peeled, finely chopped apples (2-3 apples)
1 cup chopped pecans


Method.

Preheat oven to 350 degrees.
Grease bottom only of 13x9" pan and set aside.
In a large bowl, combine all ingredients except apples and pecans. Beat on medium speed until batter is smooth, 2-3 minutes.
Stir in apples and pecans by hand.
Pour batter into prepared pan.
Bake at 350 degrees for 30-40 minutes or until toothpick inserted in centre comes out clean; or until cake springs back when lightly touched with fingertip.
Cool completely on wire rack.

You can top it with Caramel Frosting.

• 1/2 cup butter
• 1 cup brown sugar
• 1/4 cup milk
• 1 tsp. vanilla
• 3-4 cups sifted powdered sugar

Method

In large saucepan, melt butter and add brown sugar.
Bring this mixture to a boil, stirring frequently.
Boil and stir for 1 minute until thickened.
Remove from heat and add milk. Beat with wire whisk until smooth.
Add vanilla and beat again.
Then add enough powdered sugar until of desired spreading consistency; the frosting should be pourable.
Pour frosting over cake and spread to cover.
Let cool and serve. Frosts 13x9" cake.

 

[Contratrombone64]

Haggis
1 sheep's paunch plus heart, lung and liver
salt
pepper hot red pepper (cayenne preferred)
1 pound beef suet
1/8 tsp. nutmeg (or less to taste)
2 onions, chopped
6 oz. oatmeal, toasted
3/4 pint beef stock
Clean the paunch thoroughly and then turn it inside out.
Boil the lung, liver and heart until tender. While you are doing this, put the windpipe over the edge of the pot, draining into another receptacle. Chop the meat extremely fine; grate the liver. Mix the meats with the spices, onions, suet and oatmeal. Mix in the stock and then stuff into the paunch.
NOTE: the oatmeal will enlarge as it absorbs the liquid, so leave extra room. Sew the paunch up and then prick it with a needle. Boil in water for 3 hours.
To reheat, wrap in foil and bake in the over for around 2 hours; since it paunch could break, this will save the filling!

Editor's note, er CT64's note, whilst reading the bit about putting the windpipe over the edge of the pot I nearly threw up, this is not a dish I'll ever cook, no matter my Scottish heritage!!

 

[Tûrwethiel]

Hey Marval. I've tried your recipes for Salmon and Leek Lasagne and Crispy Duck and both were scrumptious. Had to cook the duck a little longer than the recipe recommended, but I had purchased very large duck, er, breasts!

 

[Corno Dolce]

Aloha Dame Margaret,

That caramel apple cake will be something that I'll bring to my friends house when we get together for Thanksgiving. Of course, I'll be using Macadamia Nuts instead. I guess I'll have to make at least three of those caramel apple cakes since we'll be 33 people at the Thanksgiving dinner, so, I'll be a busy bugger the day before.

Aloha CT64,

I had Haggis just last week together with some friends. One of the guy's wives came from a hamlet very near Loch Ness - she made the Haggis and added vegetables to the oatmeal and used only 1/2 lb beef suet plus some other secrets she didn't divulge - it was very delicious.

Cheerio,

CD

 

[methodistgirl]

Here's one for my favorite fudge. Peanut butter.

First put a cup of plain white sugar in a sauce pan
two tablespoons of corn syrup
a tablespoon of water for boil
and three tablespoons of peanut butter.
pinch of salt
First put the sugar,syrup, and a tablespoon of water in the sauce pan
and let it boil until hard ball stage.(check with ice water)
Take off heat and add peanut butter and stir until smooth and back
on the heat to harden it up.
pour into a square metal cake pan and let cool and cut and serve.
delicious!
judy tooley

 

[marval]

Hi Tûrwethiel,

Glad you liked the recipes.

Have fun with the Caramel Apple Cake CD, I am sure your friends will enjoy it. I am glad you both enjoyed the Brandy Snaps.

I have never had Haggis.

Thank you for your recipe Judy, unfortunately neither my husband or I like Peanut Butter, so will have to give it a miss.


Margaret