Creamy Crispy Duck and Asparagus Risotto

My family love British Poultry whether is duck, chicken or turkey. They are healthy and full of flavour. This is my easy and delicious recipe for the   #RedTractorPoultryChallenge

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• Creamy Crispy Duck and Asparagus Risotto
• 2 Duck breasts (British Poultry)  (Red Tractor Approved)
  150 ml white wine
  1 bunch mix herb
  Cinnamon, pepper corns, clove and salt
  2 tsp rapeseed oil (Red Tractor Approved)
  10g   English butter (Red Tractor Approved)
  50g Matured Cheddar , grated (Red Tractor Approved)
  50g mix chestnut, oyster mushrooms (Red Tractor Approved)
  1 small courgette, diced (Red Tractor Approved)
  50g  British asparagus, sliced  (Red Tractor Approved)
  1 small onion, chopped (Red Tractor Approved)
  1 clove garlic (chopped)
  150g risotto rice
  500ml hot vegetable stock
  100ml milk (Red Tractor Approved)
  Garnish
  Chopped chives and dill leaves
  Blanch asparagus tips
  Grated cheddar cheese
  

  
  
  
1. Place the duck breasts in a pan. Add in wine, herbs and spices.  Pouch the duck in wine for an hour till tender. Leave to cool. Pass the cooking liquid through a sieve and set aside. Slice the duck thinly.
   
2. Heat the rapeseed oil in a large pan. Fry the sliced duck till crispy. Remove the duck and set aside.
   
3. Add in the garlic and onion in the same pan, Fry for 1 minute without browning, Add in all the vegetables ( reserve a few asparagus tips for garnish) and cook for 2 minutes. Stir in the rice and crispy duck, mix well. Add in the pouching liquid, milk and a ladle of stock, stir till the liquid is absorbed. Stir  in another ladle of stock till all the liquid is used and the rice is soft.
   
   
4. Dot in all the butter and half of the grated cheese.
5. Serve hot. Garnish with chive, dill, asparagus and cheese.

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www.britishturkey.co.uk 
www.redtractor.org.uk.

Stir Fry Oyster Sauce Cypriot Potatoes

“Cypriot New Potatoes” is available in Tesco stores nationwide. They are absolutely delicious and versatile

This is a delicious healthy recipe created using Tesco Cypriot New Potatoes. It is low in fat high in vitamins and minerals and full of flavour.

Chinese Stir Fry Cypriot Potato with Chilli Chicken and Oyster Sauce

Serves 2

300g Tesco Cypriot new potatoes

150g chicken fillet (sliced)

1 clove garlic ( chopped)

1 tablespoon Oyster sauce

2 teaspoon soy sauce

1 teaspoon sesame oil

1/2 teaspoon cornflour

1/2 small chopped red chilli

1 small carrot ( sliced)

2 tablespoon sliced broccoli

2 spring onions ( sliced)

2 tablespoon green and red peppers (diced)

3 tablespoon cashewnuts

2 tablespoon coriander leaves ( chopped)

2 tablespoon sunflower oil

Sliced red chilli and coriander leaves for garnish

 

Fresh ingredients from Tesco



               Stir Fry Chilli Chicken Oyster Sauce potatoes

 1. Boil Cypriot new potatoes in their skin  for 10-15 minutes till soft (depending on the size) Drain and leave to cool. Cut potatoes into thin slices.

2. Marinate chicken with garlic, 1 tsp. soy sauce, 1/2 tsp. sesame oil, 1/2 tabsp. Oyster sauce, cornflour and chilli for 20 minutes.

3. Heat sunflower oil in a wok or a large frying pan. Add in marinated chicken and stir fry for 5 minutes.

4. Add in spring onions, peppers and carrot, fry for 2-3 minute.

5. Add in broccoli and sliced potatoes. Carry on stir fry for 3-4 minutes. Add in cashewnuts and coriander leaves. Add in the rest of the oyster sauce, soy sauce and sesame oil. Mix well. Serve immediately while hot. Garnish with sliced chilli and coriander leaves.

This recipe is healthy and delicious. It has crunchy cashewnuts, and crispy vegetables. The addition of soy sauce, oyster sauce and sesame oil give the dish a beautiful oriental flavour

This dish is a meal by itself. Do not need to serve anything else with it. It is quick and easy to make. Ready in minutes. It looks beautiful too.

Turkey Potato Broccoli Bake

British Turkey  and Red Tractor has invited blogger to enter this year's British Turkey Awards 2016. The theme is Best of British. I always love a challenge. This #TurkeyTractorChallenge  is right up my street. 

I enjoy cooking with turkey. It is such a lean meat, low in fat and nutritious. My family enjoy eating turkey. I cooked turkey for family dinner as well as entertaining guests when I have a dinner party.

I created this  Turkey Potato Broccoli Bake for the #TurkeyTractorChallenge recipe competition.

Turkey Potato Broccoli Bake

4 turkey mini fillets (Red tractor approved)

2 tablespoon sage and onion stuffing

4 rashes of bacon (Red tractor approved)

100g broccoli florets (Red tractor approved)

150g British baby potatoes (Red tractor approved)

100 g grated Cheddar Cheese (Red tractor approved)

50g butter (Red tractor approved)

500ml milk (Red tractor approved)

1 tablespoon cornflour

Salt and pepper

  
Sprinkle the turkey with a little salt and pepper. Place ½ a tablespoon of stuffing on top of each turkey fillet. Wrap a piece of bacon round the turkey. Place the turkey on a baking tray. Dot with half the butter. Bake in he oven for 20 minutes Gas mark 7/220C.

 Dot with half the butter. Bake in he oven for 20 minutes Gas mark 7/220C.

 Wash and cut baby potatoes into thin slice. Boil in salt water for 5 minutes. Spread the potatoes around the turkey. Sprinkle with 25 g grated cheese.

  Return to the oven for 5 minutes till the cheese melted. 

 Transfer the turkey and potatoes onto a baking dish.

 Blanched the broccoli in boiling for 5 minutes. Drain. Arrange the broccoli on the baking dish around the turkey.

To make the cheese sauce:  heat the milk in a pan. Add in the rest of the butter and 50g of cheese. Blend cornflour with a tablespoon of milk. Add into the pan and stir till the sauce thicken. Season to taste.

Pour the cheese sauce over the turkey, potatoes and broccoli. Sprinkle with the rest of the cheese. Return the dish into the oven and bake for 5 minutes till the cheese is melted and golden brown. Serve with a smile.

www.britishturkey.co.uk & www.redtractor.org.uk

I love British Turkey and I always buy Red Tractor assured product. 

Coconut Steak Curry Tart with Luxurious Coconut Oil Pastry

Vita Coco Coconut oil is very good for  making short crust pastry. Apart from giving the pastry a lovely flavour and it also gives the pastry a rich, short and a crispy texture.

I use Vita Coconut oil for making pastry a lot. I make the coconut pastry for both savoury as well as sweet dishes. I like to make the coconut pastry in bulk so that I can use some and freeze the rest for later. Coconut oil pastry freezes keep very well in the freeze.

Recipe for Savoury Coconut Oil Pastry:
300g plain flour
100g Vita coconut oil
50g margarine
1 pinch of salt
Cold water to mix
Method: See below

Recipe for Sweet Coconut oil pastry: 
300g plain flour
100 Vita Coconut Oil
50g margarine
1 teaspoon aster sugar
1/2 a beaten egg yolk with 2 teaspoon of milk for mixing the dough
Method : See below

These are some of the mini tarts that I have made using coconut oil pastry.
On the left are tarts made with sweet pastry: Coconut Mini Bakewell and Strawberry tarts.
On the right are mini quiches made with savoury pastry: Smoked Salmon & dill Quiche and Mini Quiche Lorraine

       Coconut Steak Curry Tart 

Serves 4

For the tart cases:

150g plain flour

60g Vita Coco coconut oil

20g margarine

1 pinch of salt

 To make the coconut oil pastry: Place flour, coconut oil, margarine and salt in a food processor. 

Blitze for 20 seconds till the mixture resemble fine bread crumbs. Mix in cold water (about 5 teaspoons) to form a soft dough. 

Roll out coconut pastry to line 4x 10cm diameter tart tins.

Roll out coconut pastry to line 4x 10cm diameter tart tins. Bake the pastry cases blind at 230C/ Gas mark 8 for 10 minutes. Remove the baking beans and bake for further 5 minutes till the pastry cases are golden brown. Remove from the oven and cool on a wire rack.

Vita Coco coconut oil specially for making curry.  Coconut oil has a higher smoke point the butter, it fry better and giving a lovely flavour to the curry

For the coconut steak curry:

350g rump steak (cut into cubes)

4 large shallots ( chopped)

3 clove garlic (chopped)

1 teaspoon chopped ginger

2 pieces of dried chilli

1 Lemon grass stalk

1 tablespoon curry powder

1 teaspoon chopped green chilli

100ml beef stock

2 tablespoon coconut milk

2 tablespoon Vita Coco coconut oil

1 small carrot (sliced)

 To make the steak curry: Place shallot, garlic and ginger in a liquidiser and blitze for 10 seconds to form a paste. Heat coconut oil in large pan. Fry the onion paste till brown.

Add in curry powder, lemon grass, green chilli and steak cubes and fry till fragrant (about 5 minutes).

 Sizzle in the coconut milk, beef stock and carrot.

 Bring to the boil and simmer for 30 minutes till all the liquid all reduced. Season to taste.

To serve: Warm the pastry cases in a hot oven for 5 minutes. Place a pastry case on a clean plate. Spoon the steak curry into the pastry case. Garnish with chopped spring onion and coriander leaves.  Serve with a side salad. A fantastic dish for lunch or  serve as a starter to a dinner party

This recipe is an entry into the #Swearbyit challenge with Vita Coco. Find more great coconut oil recipes and tips on using coconut oil at www.swearbyit.com”

Horseradish Tuna Caramelised Onion Tart

“This post is an entry into the #JarAmnesty Challenge with The English Provender Co and Foodies100”

Horseradish Tuna Cramelised Onion Tart

Ingredients:

200g short crust pastry

1 tin tuna fish

2 tablespoon The English Provender Horseradish

1 teaspoon English Provender Caramelised Red Onion Chutney

2 teaspoon mayonnaise

1 teaspoon lemon juice

1 small onion ( sliced)

1 teaspoon oil

 Heat the oil in a frying pan. Add in onion and fry till brown and caramelised. Add a teaspoon of Caramelised onion chutney. Mix well. Set aside.

Roll out pastry. Line 3x 10cm diameter fluted tart tins. Bake the tart blind at 230C/ Gas Mark 8 for 15 minutes till the pastry is golden brown and crispy.

  Drain tuna fish. Place in a large bowl. Add in Horseradish, mayonnaise and lemon juice. Mix well.

Remove the pastry case from the oven. Leave to cool.  Fill the cases with caramelised onion and onion chutney mix, and 1/2 a teaspoon of horseradish.

 Spoon the tuna and horseradish mixture on top to fill the Tart cases.

 Serve warm. Garnish with a sprig of parsley and side salad