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Food & Drink
Covered KING SCALLOP AND CRAYFISH THERMIDOR (Serves 4 ) DUCK LEG CONFIT with thyme and honey jus (Serves 4)
cookbook
½ small onion diced, tbsp of butter, Pinch of thyme, 50 ml of white wine, Small pinch of chilli flakes ½ pint of whipping cream, tbsp of English mustard, 225g of crayfish tails, 8 King Scallops (sliced in half) 60g of grated mature cheddar cheese
Soften the onion and butter in a saucepan. Add the wine, thyme, chilli flakes and cream then simmer for 5 minutes. Add half of the grated cheddar to the sauce whilst whisking to thicken. Pour sauce over the crayfish and King Scallops into a shallow baking dish. Add the remaining cheddar cheese topping. Bake at 220 C for another 10 minutes until bubbling hot. The Duck 4 duck legs (skin on), 3 tsp of coarse salt, 5 crushed juniper berries, 3 bay leaves crumbled 6 garlic cloves peeled and crushed, 500ml of duck fat The Sauce 300ml of chicken stock, 2 tsp of thyme, 2 tbsp of honey, 30g of salted butter
Trim any excess fat from the duck legs, rub in the salt, juniper berries, bay leaves and garlic and refrigerate for a few hours. Melt the duck fat in a pan on medium, add the duck legs and adjust the heat to simmer. Cook slowly on a low heat until a knife goes easily into the leg (about 2 -3 hours) To make the sauce In a pan, heat the chicken stock, with the honey, butter and thyme.
STICKY TOFFEE PUDDING (Serves 6)
175g of dried dates (pits removed), 1 tsp bicarbonate soda, 75g unsalted butter, 175g self-raising flour 150g soft dark brown sugar, 2 medium eggs, 200ml boiling water The Sauce 100g unsalted butter, 150g soft dark brown sugar, 150ml double cream
Put the dates into a bowl add the boiling water and bicarbonate of soda. Cream the butter and sugar together until light and fluffy. Add the eggs beaten. Stir in the flour before adding the dates and water. Add the mixture to a 4-5 cm deep baking tin. Bake for 25- 30 minutes at 180 C. Toffee sauce Melt butter, sugar and cream in saucepan over low heat. Bring to the boil, then simmer for 4 minutes, until thick enough.