Starter : Fruity Mangetout Salad
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Main Course : Duck Breasts with Raspberry Sauce
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Pudding : Chocolate Mousse
6oz (175g) mangetout, trimmed
2 oranges peeled and segmented
2 pears, cored and thinly sliced
1 red apple, cored and thinly sliced
1 tablespoon lemon juice
For the Dressing :
2 tablespoons light mayonnaise
2 tablespoons plain yoghurt
half a teaspoon garlic puree
To Garnish :
1oz (25g) toasted almond flakes
- Blanch the mangetout in boiling salted water for 1 - 2 minutes. Drain and allow to cool.
- Mix the mangtout with the orange segments in a bowl. Toss the pear and apple slices in lemon juice and add to the mangetout. Add salt and lemon pepper.
- For the dressing, mix together the mayonnaise, yoghurt, garlic puree, salt and lemon pepper.
- Fold the dressing in to the salad and spoon on to individual serving plates.
- Chill lightly, then sprinkle with chives and toasted almonds to serve.
4 boneless duck breasts
12oz (350g) fresh or frozen raspberries
salt and freshly ground pepper
4floz (110ml) kirsch
2.5floz (75ml) raspberry vinegar
1 - 2 tablespoons olive oil
- Prick or score the skin of the duck breasts, season with salt and pepper. Arrange the breasts, fat side upwards in a single layer in a shallow dish. Pour over the kirsch and raspberry vinegar. Losely cover with foil and leave to marinate for at least 1 hour and up to 24 hours.
- Reserve 12 raspberries for garnish. Puree the remainder by passing through a nylon sieve. Set aside the puree.
- Remove the duck breasts from the marinade and dry with kitchen roll. Reserve the marinade. Arrange the breasts, side by side, on a rack set in a lighlty oiled, heavy roasting pan.
- Cook the duck breasts in a pre-heated oven at 200C (400F, gas mark 6) for 25 minutes.
- Remove the breasts and transfer to a carving board, cover loosely with foil. Strain off the excess fat from the roasting pan. Set over a high heat and deglaze with the reserved marinade. Allow to boil briefly, then lower the the heat slightly and add the raspberry puree. Stir well to blend. Simmer briefly, taste and adjust the seasoning if necessary. Transfer the sauce to a warm sauce boat and keep warm.
- Carve the duck breasts into long slices, removing the skin if you wish, and arrange them on warmed individual plates. Drizzle over a little of the sauce and garnish with the reserved raspberries. Serve immediately.
- Serve with vegetables such as green beans and new potatoes.
4oz (125g) dark cooking chocolate
4 eggs separated
2.5oz (65g) caster sugar
1 tablespoon brandy or rum
half a teaspoon vanilla essence
5floz (150ml) whipped cream
grated chocolate or chocolate curls
- Break the chocolate in to small pieces and melt in a bowl set over hot water.
- Beat the egg yolks with the sugar in a heatproof bowl over simmering water. Blend in the melted chocolate, brandy or rum, and vanilla essence. Remove from heat and allow to cool.
- Whisk the egg whites until stiff and fold in to the chocolate mixture with 2 tablespoons of the whipped cream. Pour the mousse in to individual sundae dishes or ramekins. Put in the fridge until set for about 2 hours.
- Pipe a large rosette of cream in the centre of each mousse and decorate with grated chocolate or chocolate curls.
Cookery Book Recommendation of the Month
Delia Smith's How to Cook : Book 2
This book is simmering with more stunning recipes and culinary wisdom, from serving a mango to providing an inventory for a serious cook's 21st-century larder. Delia's book rediscovers the simple pleasures of food and provides the perfect guide to cooking for beginners.
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